Meal Planning with Hello Fresh! | Friday Fusion

Happy Friday loves!

The journey of losing weight and switching to a healthier lifestyle is still going. Not much progress has even been made, I will admit. It seems like every time I get going good, a tasty loaf of bread comes my way, or my time of the month comes around and I’m eating like a savage! It never fails! 

I know that will change over time though. It took years to get here, it will probably take years to change it, but that doesn’t discourage me! In fact, it comforts me because I know I still have time to change. One way I love to get back on track of eating healthy is with meal planning! I recently used my code on Hello Fresh that came in my last FabFitFun box. I ordered two meals and paid around $14 total. Since both meals were for two people, I decided to use them for meal planning!

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Creole Shrimp and Bacon Ramen #RamenRecipe

There is one thing I love and that’s shrimp. If you know me, you know that shrimp is probably my favorite meat of all time. I love to mix different foods together and see how they turn out.

Last week I made shrimp and bacon ramen with a butter sauce and it was probably the best thing I ever made. I decided to make it again this week and share it with you all for a quick, easy, 20 minute or less dinner!

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Persimmon Cookie Recipe #CGGS

Hello loves!

This week for Chubby Girls Get Skinny, I want to give you a recipe. It’s not the healthiest thing (I mean, it’s a cookie after all) but it’s perfect for holidays coming(all of my posts lately have been holiday related, can you tell I’m excited??)!

From the recipe, this cookie is only 95 calories…though I really think that’s highly incorrect but hey, it’s great to think!

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#CGGS: Hello Lovely Week 11



I am changing the look of my weekly progress reports. To see why this started check out my Initial post and This post. To see some of my beautiful group of friends joined in on this health movement, check out Elisabeth and Japhet .


Heaviest weight: 230lbs                                Largest size: 18-20

Current weight: 210lbs                                  Current Size: 16-18

“Healthy range”: 104 to 135

Current BMI: 39.3

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Chubby Girl Gets Skinny: Hello Lovely! 3

Weight-loss/Healthy lifestyle Journey

Hello Dolls and Kens! Today I wanted to speak and introduce a personal part of my life with you. I have been speaking with Elisabeth at Everything & Nothing about her wonderful weight loss posts and she inspired me to make and share my own! She has been so sweet and accepted my request to join her and collaborate with her on this journey! Make sure you check her posts out, she’s very inspiring!

To give you some background, I went through an awful experience at the age of 6 and began to eat my fears and stress away. I have been a big girl since then. I have tried many times to workout and eat right but it never went through. My heaviest weight was 230lbs. I am only 5’2 so that is obesity for me. I was devastated hearing that word, I was 15 when I heard it from the doctor and I vowed to get healthier. Well, I haven’t stopped my journey, but I havent had much difference either. I will admit that I have lost some weight. I am currently at 215lbs, which is good, but I am 24 years old…it shouldn’t have taken me this long to lose that little amount of weight. I am working out daily, starting small as I have an irregular heartbeat (so I can’t put too much stress on my heart).

I will be posting a weekly summary every Sunday of how I did during the week!


Heaviest weight: 230lbs                                Largest size: 18-20

Current weight: 215lbs                                  Current Size: 16-18

“Healthy range”: 104 to 135

Current BMI: 39.3


Goal Weight: 135-148lbs

Goal size in clothing: 8-10, medium.

To live and enjoy life. I want to be healthy but not deny myself of tasty treats. I want to show my family and future children that being healthy is about being confident and doesn’t require you to be a size 0.

Weekly Review: 

  • Sunday:
    • Smoked Sausage, pancake, tofu.
    • 100% whole grain pasta with tomatoes
    • Ribs with potato salad
      • Rest Day


  • Tuesday:
    • Scone
    • Banana Shake (mid morning snack)
    • Creamy chicken and wild rice soup with saltine crackers
    • Chicken Enchilladas
      • Jogged and waist trained


  • Wednesday:
    • Another scone (pretty much my breakfast every morning this week lol)
    • Almonds (mid morning snack)
    • Chicken enchilladas
    • Didn’t record dinner
      • Jogged. Waist trained. Squats. Arm lifts..


  • Thursday:
    • Nothing to log – I was so busy getting ready for my weekend getaway I forgot to log


  • Friday:
    • No workouts to log, was traveling this day. Had Filet-O-Fish, fries, and Hi-C from McDonalds for dinner.


  • Saturday:
    • Lots of walking around LA, but no other exercise to record. Snacked on almonds all day then had Taco Bell for dinner.


This week was hectic. I had a lot to get done (which I did accomplish, yay!) and I was dealing with my business work. My family and I traveled to LA for The Voice Auditions and the trip was… experience. I am going to write all about my trip and post it this week! My choices of food weren’t the best this week but I had small portions of everything and I still managed to get walking in every day which reflects in my weight! In my last CGGS post, I was 217,  I am happy to announce that I am back at my starting weight of 215lbs! I was shocked to find that I had still lost weight. I expected to not have lost anything but two pounds make me happy! This is still a huge process and I will have my ups and downs but I am happy to be seeing constant progress within myself and on the scale!

Photos for the foodies!


Don’t forget to check out Elisabeths’ CGGS Journey!

Happy Days!


Recipe: Chocolate Salted Caramel Scones

If you would like to watch the video on how it’s done, please click here!
I made scones this morning. I also recorded myself making said scones. I had so much fun. As some of you may know, I am a baker and finally getting a baking video up, though this wouldnt be my first baking blog post, means a lot to me. I broke out of my comfort zone and that is a milestone. I am going to celebrate by reading and educating myself of the ways of business. Yay! (Honestly, that’s what I am going to do, until I fall asleep which will be early because I woke up around 5am today and my usually wake up time is 7am).
I also took some great pictures (I feel so happy omg) for you guys to see the process in steps. I will tell you now, these scones are about 439 calories each (from the original recipe I tweaked mine from, so mine are probably a bit more because, obviously I changed and tweaked some things). Yes that’s a hell of a lot but they are soooooooooo good. You just don’t understand HOW good they are. It’s so hard to eat only one, in 24 hours. Very difficult, let me assure you.
So enough rambling and introducing. Let’s get into this!


  • 2 cups of Flour. I used All Purpose Flour.
  • 2/3-3/4 cup of granulated sugar (depending on how sweet you want it)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tsp of vanilla
  • 1 1/2 tsp of sour cream (this will give it a nice soft consistency and also a hint of tang in your scones, you can add 2 tsps if you wish but don’t add too much)
  • 1 egg
  • 3/4 cup of buttermilk or buttermilk mixture (3/4 cup milk (I used 2%), plus 1/3 cup of butter, if you use 2% or low-fat milk, make sure to add about a teaspoon of flour to the buttermilk mixture to thicken it up, let it get cold while you are mixing the dry ingredients)
  • chocolate chips
  • salted caramel chips.

Once you have all of your measures and the buttermilk (or the mixture is in the fridge), preheat your oven to 375* – 400* this depends on your oven and how it works. I set my temperature to 375*.

Start the dry ingredients. If you have a sifter, use it! If not, put all of your dry ingredients in your mixing bowl and whisk it a few times to get air pockets out of the sugar and flour. Add 1/3 cup of cold butter to the dry mix and cut the butter into it. This gives your scones a nice flaky and buttery texture and taste. Continue until it resembles corn meal.


Now you can sit this aside and work on your wet ingredients.

Take your buttermilk or mixture and add your egg, vanilla, and sour cream to the wet mix. Whisk or stir it all until it is well incorporated. Done? Good. Now the fun (and honestly, really messy) part.

Add you wet mix to the dry mix. Stir or mix it all together. I used my hands because I feel like that’s one thing a baker should always do when baking, especially at home for immediate family. If your dough is sticky, like really sticky, go ahead and add more flour until it’s manageable (but not dry!) I would add about 1 tbsp of flour at a time until the dough gets to the consistency that you want.


Make sure your surface is clean and well floured. Put the dough mixture onto the floured surface and start to shape it into a disk shape. If you wanna give it a few good kneads, go ahead and do that, about 3 or 5 times.


Take a bench scraper or some sharp clean edged tool that you have in your kitchen (be careful!) and start to cut the dough into slices that resemble pizza slices. Once you are done, transfer the slices to your lined and lightly floured baking sheet. Brush the tops of the scones with a little bit of milk and sprinkle some granulated sugar. Pop those babies in the oven and wait about 15-20-30 minutes…the timing really depends on your oven and what temp you have it on. The higher the temp, the shorter the time (should be, honestly the oven here is so bipolar it does the exact opposite sometime….just watch your baby scones).


Be careful taking them out of the oven then they are done, by the way, they are done when the edges are nice and brown, not black…if you have black edges…well…the bottom of that scone is going to be burnt and not so tasty plus the top probably will be hard instead of flaky…watch the baby scones.


It is best to eat the scones fresh out of the oven (with about a 5 minute cool down window, of course) but they can be saved and eaten for tomorrows breakfast. Again, these babies are about 480 calories so….you know, don’t blame me if you eat more than one per day and gain a few ounces or pounds. It has happened to me. They’re delicious.


And on that note, I hope you all enjoyed this recipe and find it inspiring and helpful and educational and all that good stuff that blog posts and creators do for their readers! I would love to see your pictures of your baby scones if you made them following this recipe. You can tag me on instagram @OfficialBrieee


Happy Baking loves!



Shai’s Original Cheesecake

I have made them many times before but never took pictures of Shai’s Bakery original cheesecake. So today I’m going to not only take pictures of the finished product but show you how I make it as well!

What you will need:


  • 16 oz Cream Cheese
  • 4 Large Eggs
  • 1 cup Sugar
  • Vanilla (I never measure my vanilla, I just tap the bottle until it looks like I have enough.)
  • 1/3 tbsp butter (margarine can be used though butter gives it much more flavor), melted.
  • a crust of your choice, I’m using my own mix.
  • 1/2 tsp of cinnamon (optional)


First make the crust. Melt the butter, let it cool slightly (you don’t want to burn yourself!), add it to the crust mix.


If you have whole graham crackers (or whatever you’re using isn’t already “dusty”) then just pop them into a blender and crush them up until they look like this.

Crust Mix

At this point, you want to preheat your oven. Set the temperature to 325 Degrees.

Make sure you fully incorporate the butter and crust together, this will make it stick. You do not have to bake the crust before baking the whole pie. I’ve tried baking it on a low temp for 15 minutes before, and when I did finally add the batter, the crust was burnt…I didn’t like it but it is your preference!

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Beat the cream cheese, sugar, and vanilla together until blended well, about 2 minutes on med-low speed.

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Add eggs one at a time, mixing well between each add. Do not over beat.


Add the batter to the crust ready spring foam pan, in this case, I don’t have one so I’m using a regular 9 inch cake pan, lightly greased and I also used parchment paper under the crust to help it not stick to the bottom of my pan (my pan is a bit beat up, as you can see!).

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Put the cake in the oven and let it bake for 55 minutes or until set in the middle. Then workout! Or you know, whatever you want to do, I’m going to workout though! See you in 50 minutes!




That was a good workout! Now for the finished product! Make sure you let your cake cool before removing the side of the cake from the pan and that you let it finish in the fridge (at least 4 hours).

Straight out of the oven


After cooling in the fridge


Rich, creamy, delicious Shai’s Original Cheesecake! If you tried my recipe and directions, take a pic of your creation to share it! I’d love to see what you all did.