Welcome to my page! I am Jillian and I am a Trauma Survivor, Animal Advocate, Wife, Brand New Mom, Former Binge Eater Turned Health and Fitness Coach!

So many of us are so busy taking care of everything and everyone else is our lives we forget about ourselves. This isn’t a quick fix or a fad diet. As a recovering binge eater and diet pill addict I have tried EVERY SINGLE ONE and they do not work. I finally decided I was ready for a long term solution and started working out and eating REAL food in correct portions.

I am living proof that being fit can SAVE your life. I was hit by a car crossing a cross walk and had emergency brain surgery to save my life. I also shattered my pelvis, face, sacrum and septum. Your body cannot survive that much trauma if you do not take care of yourself. The doctors were not sure if I would ever walk again. I spent 3 months in a wheelchair unable to walk or stand. I have had a miraculous recovery and live my life with no pain. I am able to walk again, live a normal life and not only that, get right back into my fitness lifestyle. I know a big part of my recovery was being fit and healthy before my accident. I am SO thankful that I decided to make this change that saved my life.

It is my passion to help others learn how to live a healthy lifestyle for long term results. If you have struggled with yo-yo dieting, binge eating or quick fixes, I have been there and I am here to help!

I believe you need these four things to succeed:

  • A fitness program
  • A healthy eating plan
  • Accountability and support
  • Rewards

Together, we can get you to where you want to be. I promise that with the four points above, and me as your personal cheerleader, you can change your body and your life. I’m feeling incredible today, and I want to share that feeling with you. Are you ready? Email me at FitResQ@gmail.com


Creamy Roasted Red Pepper Zucchini Noodles
Total Time: 26 min.
Prep Time: 15 min.
Cooking Time: 11 min.
Yield: 2 servings

3 tsp. olive oil, divided use
2 roasted red bell peppers, chopped
¼ cup soft goat cheese (about 1 oz.)
½ cup onion, chopped
3 cloves garlic, chopped
2 medium zucchini
½ tsp. sea salt (or Himalayan salt)
Chopped parsley (for garnish; optional)

Tip: You can roast your own red bell peppers by burning the skin off on your stovetop, or you can use roasted red peppers in a jar.

1. Combine 1 tsp. oil, roasted peppers, and cheese; mix well. Set aside.
2. Heat remaining 2 tsp.oil in medium saucepan over medium-high heat.
3. Add onion; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
4. Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
5. Using a vegetable peeler, cut each zucchini into lengthwise strips about ⅛-inch thick. Turn zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into ½-inch ribbons.
6. Add zucchini to onion mixture; cook over medium-high heat, stirring frequently, for 2 to 3 minutes, or until zucchini softens, but before it releases liquid.
7. Add salt and roasted pepper mixture; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
8. Divide evenly between two serving plates. Garnish with parsley (if desired); serve immediately.
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Say bye-bye to vacation bloat 👊 Y’all know what I’m talking about...salt, cocktails, late night food.

#superfoods for the win!
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15 hours ago

Jillian Kaplan-Fit ResQ

You workout on vacation? What kind of vacation is that? ... See MoreSee Less

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In the spirit of my veggies group this week, I am sharing some of my fave veggie swaps with you!

Coconut and Lime Cauliflower "Fried Rice"
Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Servings 8 servings, 1/2 cup each
2 medium heads cauliflower , cut into bite-sized pieces
1 Tbsp . extra-virgin organic coconut oil , divided use
1 (13.66-oz.) can unsweetened organic lite coconut milk
1 cup shredded unsweetened coconut
4 Tbsp . fresh lime juice , divided use
4 tsp . finely chopped lime zest
½ cup finely chopped cilantro; reserve a small amount for garnish
¼ tsp . sea salt (or Himalayan salt)
Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.
Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.
Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.
Divide evenly into eight serving bowls; garnish evenly with cilantro.
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Comparison is the thief of joy.

I didn’t take off my coverup yesterday. I was playing the comparison game, there are so many people here who completed our 80 day ab and booty program and look fantastic.

Today I realized they may not be on the same journey as me. Maybe they didn’t have an infant and were struggling to find time to workout, maybe they didn’t have a c section 6 months ago and had their abs cut through and maybe they don’t struggle with binge eating.

This my MY BODY and MY JOURNEY #bodypositive.
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