Melissa Shreds 100+ lbs of Fat

Melissa EastwoodMelissa


As she expressed on her testimonial, Melissa came to LIF terrified and scared didn’t think she was going to accomplish her goal. But soon Melissa found a family among her trainers, teachers and classmates. Today, after loosing more than 195 pounds she doesn’t recognize the woman who she was before coming to the program ” I feel like a complete different person” she says. “Today I feel  confident, strong, I feel I can do anything. I was working out next to a guy who came with a cane and could barely walk and on the other side to me was a professional baseball player” A life time transformative experience.


Favorite Recipe

Chicken Breasts with Steamed Veggies and Butternut Squash Soup


Prep: 15 min; Cook: 20 min; Ready In: 35 min


Butternut Squash Soup:

  • Nonstick cooking spray 
  • 1 lb butternut squash
  • 1 Tbsp grapeseed oil 
  • 1 cup diced yellow onion 
  • 3 cloves garlic, minced 
  • 4 cups vegetable broth
  • 1 bay leaf
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp thinly sliced fresh chives
  • 2 tsp chopped fresh sage
  • 1 tsp honey 
  • 3/4 tsp salt
  • 1/4 tsp black pepper 

Chicken Breasts with Steamed Veggies:

  • 2 Tbsp extra-virgin olive oil
  • 4 (4-oz) boneless skinless chicken breasts 
  • 2 cloves garlic, minced 
  • 3/4 cup cherry tomatoes, cut in half
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh oregano
  • 2 tsp lemon zest, divided
  • 2 basil leaves, torn
  • 3/4 cup broccoli florets
  • 3/4 cup zucchini slices (1/2-thick)
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 2 Tbsp fresh lemon juice


  • For the Butternut Squash Soup: Preheat the oven to 400 degrees; coat a large baking sheet with cooking spray.  Cut the squash in half lengthwise. Scrape out the seeds, and place the squash, cut-side down, on the baking sheet. Bake in the preheated oven until completely tender, about 30 to 40 minutes. Set aside to cool.
  • Scoop the squash into a large bowl; cover and set aside until needed. 
  • Heat a large skillet over medium-high heat; add the oil and heat through. Add the onions, and saute until tender, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute more. Stir in the roasted squash, vegetable broth and bay leaf, and bring to a boil. Reduce the heat, and simmer for 20 minutes, stirring occasionally. Remove and discard the bay leaf. 
  • Puree the soup in a blender until completely smooth. Do not fill the blender bowl more than halfway full. If necessary, puree in batches. 
  • Heat the soup in a saucepan over medium until thoroughly heated. Stir in the parsley, chives, sage, honey, salt and pepper. Hold warm. 
  • For the Chicken Breasts with Steamed Veggies: Heat a medium nonstick skillet over medium-high; add the olive oil and heat through. Sear the chicken in the hot oil until dark golden brown, about 3 minutes. Flip the breasts over, and add the garlic, tomatoes, thyme, oregano and lemon zest. Cook until the chicken is just cooked through, about 5 minutes more. Stir in the basil leaves during the last minute of cooking.
  • Meanwhile, place the broccoli, zucchini, carrots and bell pepper in a steam basket set over a pot of boiling water. Steam until crisp-tender, about 5 minutes. Hold warm.
  • Place 1/4 of the steamed veggies on each plate along with one chicken breast; top each breast with 1/4 of the tomato sauce.  Serve with a cup of soup on the side. 


SERVES 4 (Serving Size: 4 oz chicken breast, 1/4 of the veggies, 1/4 of the tomato sauce, and 1 cup soup)


CALORIES 381; FAT 11.9g (sat 1g); PROTEIN 39.5g; CARB 30.5g (sugar 8.5g); CHOL 96mg; CALC 23.8%; SODIUM 603mg 


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