Just checking to see if you have a current BODI Membership that is about to expire. 

If so, I thought I would give you a heads up because if you want to cancel, you have to let me know. 
 

They are NOT doing refunds on renewals. 

I don't want you to get charged for another year if you plan on NOT using the membership.  Just looking out for you.  It would make sad to see you go, but just doing my job as a coach to keep you informed. 

If you want to keep your membership going, then that is great, no need to change anything, BUT I wanted to let you know there is a total solution package option out there using a FEEL GOOD SUMMER coupon that will get you the yearly membership for $179 PLUS some supplements.  YOU can cancel the supplements at day 21 if you don't want them to reship again.  You do have control of your own account and shipments. 

How to know if your membership is up soon? 

Follow these steps below:
 

• Log into your teambeachbody.com account on website.

• Go to my account / my memberships and subscriptions and it will show the BODi membership renewal date.

• Please REACH OUT WITH QUESTIONS if you are unsure what to do.  I can help or even check for you! 

My email is rebecca@rebeccaamiller.com. I hope to hear from you soon!

Get your chocolate fix on with this recipe! Thanks Autumn C. for creating the recipe and Jen for making it look so good on the graphic! Looks so Delicious!!! Will you be trying this one?

Sharing a recipe today!!

The YUMMY...Slow Cooker Chicken Tacos - Because you KNOW I love my Mexican food, so YEP this one speaks to me!! Who says eating healthy has to be BLAND?? Not our food! I got this one from the trainer I am working with now! Thanks Amolia!

Ingredients:

1 cup low-sodium organic chicken broth

4 cloves garlic, finely chopped

2 medium jalapeño peppers, seeded and deveined, chopped (optional)

2 Tbsp. chili powder

2 Tbsp. ground cumin

2 tsp. ground smoked paprika

½ tsp. sea salt (or Himalayan salt)

2 bay leaves

1 lb. raw chicken breast, boneless, skinless

8 (6-inch) corn tortillas, warm

1 cup pico de gallo (or fresh tomato salsa)

1 medium ripe avocado, sliced

1 medium lime, cut into 4 wedges

¼ cup finely chopped fresh cilantro

Instructions:

Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover.

Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.

Transfer chicken to a cutting board and shred with 2 forks.

Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.