Bill Soucy- Certified Health Coach

Bill Soucy- Certified Health Coach Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Bill Soucy- Certified Health Coach, Reisterstown, MD.

Vanessa has lost 86 lbs and gained so much more -- confidence, and the ability to participate in life again! She's so gr...
01/25/2026

Vanessa has lost 86 lbs and gained so much more -- confidence, and the ability to participate in life again! She's so grateful for this program!!

Mexican Spaghetti Squash CasseroleIngredients:4 1/2 cups spaghetti squash, cooked (9 Greens)1 can Rotel tomatoes (2 1/2 ...
01/25/2026

Mexican Spaghetti Squash Casserole

Ingredients:
4 1/2 cups spaghetti squash, cooked (9 Greens)
1 can Rotel tomatoes (2 1/2 Greens)
1/4 cup green pepper, chopped (1/2 Green)
1.25 pounds 93% lean ground beef (3 Leans)
2/3 cup shredded 2% reduced fat Mexican style cheese (2/3 Lean)
1/2 cup 2% plain Fage Greek yogurt (1/3 Lean)
1/2 cup red enchilada sauce (8 Condiments)
3 tbsp reduced fat cream cheese (3 Condiments)
1/2 tsp chili powder (1 Condiment)

Directions:
Preheat oven to 350 degrees.

In a medium sized bowl, combine enchilada sauce, Greek yogurt, cream cheese, and chili powder. Stir until combined. It is okay if the mixture is a little lumpy from the cream cheese. The cream cheese will eventually melt when combined with the warm ground beef and spaghetti squash. Set aside.

Over medium high heat, add ground beef, chopped green peppers, and can of Rotel tomatoes to a large skillet. Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.

Add spaghetti squash and enchilada sauce to the ground beef mixture. Stir until everything is combined.

Pour the mixture into a casserole dish. I used a deep 9 inch square casserole dish. Top with Mexican style cheese. Bake for about 25 minutes or until cheese is melted.

4 Servings with 1 Lean, 3 Greens, and 3 Condiments per Serving (No Healthy Fats required)

Show up today!
01/25/2026

Show up today!

So amazed by my friend Danielle & her commitment to changing her life on program! She’s down 60 pounds,lost inflammation...
01/24/2026

So amazed by my friend Danielle & her commitment to changing her life on program! She’s down 60 pounds,lost inflammation, shame, and self-doubt. On top of that she’s confidently showing up best for her family and that’s what it’s all about! So proud of you Danielle! So amazed by my friend Danielle & her commitment to changing her life on program! She’s down 60 pounds,lost inflammation, shame, and self-doubt. On top of that she’s confidently showing up best for her family and that’s what it’s all about! So proud of you Danielle!

Roasted Red Pepper Pasta w/ ChickenIngredients:•3 (cups) red bell peppers, whole•2 shallots, whole in peel – you can coo...
01/24/2026

Roasted Red Pepper Pasta w/ Chicken

Ingredients:
•3 (cups) red bell peppers, whole
•2 shallots, whole in peel – you can cook them this way but use two tablespoons of the cooked shallot in the recipe
•2 cloves garlic, whole in peel
•1 cup unsweetened almond milk
•4 tsp olive oil
•3/4 tsp. sea salt
•1/4 tsp. ground black pepper
•1 tbsp. almond flour
•2 Tbs grated parmesan, for garnish
•24 oz baked chicken or shredded chicken

For the “Noodles”:
•1 large spaghetti squash, baked and shredded-looking for 3 cups cooked

Directions:
1. Heat oven to broil.
2. Place the bell peppers and shallots on a baking sheet lined with tin foil or parchment paper.
3. Place the sheet in the oven and roast until charred. Flip over, then continue to roast until all sides have been charred. Remove from oven and let cool.
4. Peel away charred skin, seeds and stems on the red pepper. Set aside.
5. Add the roasted bell peppers, shallots, and garlic to a blender with almond milk, olive oil, sea salt, pepper, almond flour, and blend until smooth.
6. Heat a large skillet over medium high heat. When the skillet is hot, add the sauce and cook for 3-4 minutes, until heated through.
Add the spaghetti squash noodles to the sauce in the skillet and toss. Cook for an additional 1-2min.
7. Add 6 oz baked chicken to each serving to serve. Garnish with chopped basil and a sprinkle of Parmesan.

Makes 4 servings, Per serving:
3 vegetables, 3 condiments,
1 healthy fat, 1 leaner

You can do this!! I believe in you.
01/24/2026

You can do this!! I believe in you.

Richard- The guy on the left worked out regularly, but couldn’t out work poor nutrition. 60+ pounds lost and re-building...
01/23/2026

Richard- The guy on the left worked out regularly, but couldn’t out work poor nutrition. 60+ pounds lost and re-building from the ground up! I love this program!

Northern Italian Shrimp and BroccoliIngredients:11 oz frozen shrimp (should yield one 7-oz cooked serving)2 cups raw bro...
01/23/2026

Northern Italian Shrimp and Broccoli

Ingredients:
11 oz frozen shrimp (should yield one 7-oz cooked serving)
2 cups raw broccoli, chopped
½ cup (4 medium) cherry tomatoes, chopped
2 Tbsp of Ken’s® Lite Northern Italian with Basil & Romano (1 healthy fat)
1 Tbsp parmesan cheese, grated or shredded (1 condiment)
1 tsp olive oil (1 healthy fat)
½ tsp freshly ground black pepper
*For flavor variety, you can substitute 2 Tbsp Newman’s Own® Parmesan & Garlic Dressing

Directions
Thaw frozen shrimp following directions on package (about 5-7 minutes). In a skillet, heat olive oil and add broccoli and chopped cherry tomatoes; sauté 2-3 minutes or until vegetables are al dente (tender crisp). Remove from heat, cover and set aside. Spoon salad dressing into a skillet; add shrimp and black pepper. Sauté until shrimp is cooked (or opaque in color). Combine shrimp and vegetables; cook an additional 2-3 minutes to reheat vegetables, if necessary. Place shrimp and vegetables on plate, add parmesan cheese (optional condiment), and stir. Serve hot.

1 serving
1 leanest, 3 green, 2 condiments, 2 healthy fats

Take one giant step towards your goals today!!!
01/23/2026

Take one giant step towards your goals today!!!

Justin- Disney is way more fun being down 120 pounds. So thankful for this program and the life changing habits!
01/22/2026

Justin- Disney is way more fun being down 120 pounds. So thankful for this program and the life changing habits!

Zucchini EnchiladaIngredients:1 cup (4 oz) Shredded low fat Monterey Jack (3 to 6 g Fat per oz)(1 lean) 1 cup (4 oz) shr...
01/22/2026

Zucchini Enchilada

Ingredients:
1 cup (4 oz) Shredded low fat Monterey Jack (3 to 6 g Fat per oz)(1 lean) 1 cup (4 oz) shredded low fat Cheddar (3 to 6 g Fat per oz)(1 lean)
18 ounces Shredded chicken breast (3 leaners)
1 cup (3.64 oz) leeks chopped (2 greens)
¼ tsp kosher salt (1 condiment)
1 clove garlic, minced (1 condiment)
1 tsp. ground cumin (1 condiment)
1 tsp. chili powder (2 condiments)
10 tbsp red enchilada sauce (10 condiments)
6 1/2 cups (25.87 oz) zucchini, halved lengthwise (13 greens)
2 Tbsp Sour cream, for drizzling (1 healthy fat)
1 tbsp. extra-virgin olive oil (3 healthy fats)
1/2 cup fresh Cilantro for garnish (1/2 condiment)

Directions:
Preheat oven to 350º. In large skillet over medium heat, heat oil. Add leeks and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 2/3 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.

Servings: 5, each with 1 Learner Protein, 3 Vegetables, 3 Condiments, and 1 Fat

Especially when it comes to your health!
01/22/2026

Especially when it comes to your health!

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Reisterstown, MD

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