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Original Air Date: March 17th 2020 Ingredients: 4 Eggs Turkey Pepperoni Galbani Pizza Light Mozzarella Clubhouse Garlic Plus Clubhouse Maple Bacon Clubhouse Roaster Red Pepper Garlic Spinach Olive Oil Spray Instructions: Spray small frying pan with olive oil spray. Cook the spinach on low heat Add spices to taste. Cook until wilted. Spray 4 cups of a muffin tin with the olive oil spray. Line each cup with 5 pepperoni each. Add some of the cooked spinach to each cup. Crack an egg in each cup. Top with 1/8 cup of the cheese on each. Bake at 375 deg for 25 min or until the yolk is done to the way you like it. If you try this recipe, post a picture on social media and add #jeanlucandnick so we can see it! We love people using our recipes and making their own inventions! For instructions, please view video below or on YouTube: https://youtu.be/FlyUo3aPY4I

Original Air Date: July 9th 2019 In this video we show you how we make our grilled zucchini. A very simple recipe packed with taste and very versatile! What vegetables do you grill? Ingredients: Zucchini Balsamic Vinegar Olive Oil Spray ClubHouse Garlic Plus Trader Joe's Chili Lime Instructions: Carefully slice zucchini using a mandolin. Spray the zucchini with olive oil spray coating each slice. Add the rest of ingredients and spices and coat each slice. Grill on barbecue for a few minutes (until grill marks appear). Flip and grill the opposite side. If you try this recipe, post a picture on social media and add #jeanlucandnick so we can see it! We love people using our recipes and making their own inventions! For instructions, please view video below or on YouTube: https://youtu.be/ijKqvoJyayY If you try this recipe, snap a picture and post it with #jeanlucandnick so we can see!

Original Air Date: April 25th 2019 Ingredients: 4 Cups of Popped Popcorn 1/2 Tbsp of Gay Lea Light Spreadable Butter 1 Tsp Brown Sugar Splenda 2 Tsps of Kernels White Cheddar Popcorn Pink Himalayan Salt Instructions: In a small microwave safe bowl, add butter and brown sugar. Microwave for 30 seconds. Pull out carefully and stir until well mixed. In a large bowl, spray popcorn with avocado spray. Optional: Add Kernels White Cheddar popcorn seasoning. Pour the butter mixture over the popcorn. Sprinkle salt to taste. Mix until coated. If you try this recipe, post a picture on social media and add #jeanlucandnick so we can see it! We love people using our recipes and making their own inventions! For instructions, please view video below or on YouTube: If you try this recipe, snap a picture and post it with #jeanlucandnick so we can see! Find us on all social media using #jeanlucandnick

Post date: May 30th 2022 Do you like desserts? Did you know chickpea can make a delicious chickpea vanilla blondie? This recipe shows you how, and it's so easy you will want to have it again and again! Ingredients: 1 can of chickpeas rinsed (hulled optional) 1/2 cup almond butter 1/3 cup maple syrup 1 tsp vanilla extract pinch of salt 1/4 tsp baking soda 1/4 tsp baking powder almond slices to top Instructions: In a food processor add all the ingredients and blend until you get a smooth batter. Pour batter into a 9x11 baking dish that has been sprayed with non-stick cooking spray and spread it out evenly. Bake at 350deg for 25 minutes

Ingredients 1 cup of Butternut squash cubed 1 cup Cauliflower flourettes ¼ cup frozen Edamame Wonton wrappers ½ tbsp. Minced Garlic 1 tsp Curry spice 2 tbsp Knorr Indian broth bouillon 1 tsp garlic plus Steps: Boil up the squash and cauliflower until soft, strain off and then put the squash and cauliflower back in the pot and mash until chunky. In a saute pan that has been sprayed with some nonstick spray add edamame and garlic and fry for a bit so it defrosts the edamame. Add the squash, cauliflower, bouillon, garlic plus and curry. Mix all together. Let this mixture cool a bit so you can handle it. Lay out 28 wonton wrappers. Take a small tbsp. of the mixture and put in the middle of a wonton wrapper. Using some water wet the edge of the wrappers and fold to form a pocket. Repeat for all 28. Put approximately 6 of the samosa (or however many will fit in the air fryer) and cook at 200 deg for 5 min. Chutney 3 cucumbers peeled ½ cup Greek yogurt Lime juice Pepper Take the cucumbers and put them in a chopper to puree add the rest of the ingredients and mix them together. Tik Tok Tutorial: Part 1 Part 2 Part 3 Part 4

By: Nicolas Tremblay Today is a very hard day for me and I am sure many of you can relate to. I thought I would share with you the story of my dad, Norm, to show you how our journeys get affected by life changes... no matter how prepared we are. Many of you know and have seen my mom appear in our videos and pictures but you have never met my dad (that’s both of them in 2007 on a trip to Mexico with my sister and I). When I was 4, my mom met her soulmate. At the time we lived in Montreal and I didn’t speak English yet. This man raised my sister and I as his own and loved us unconditionally. He became our dad. He also made sure to include us in all family events and we also got to meet his sons, who are now like 2 brothers to us (Dustin has done some of our music on our videos). In 1992, my mom, dad, sister and I all moved to Sudbury Ontario. My parents loved each other A LOT (it was embarrassing sometimes) and I think some of the relationship qualities I have today come from them (Jean-Luc’s parents too). When Jean-Luc and I met in 2008, my dad accepted him into the family right away and made him feel welcome. In June 2012, Jean-Luc and I purchased our first home and my mom and dad helped us renovate for weeks. Throughout the renovations, my dad had a sore back the entire time and didn’t complain, a few months later we found out he had prostate cancer (stage 4) that had spread to his bones. My dad had an upbeat attitude about it determined to keep on enjoying life. He LOVED to travel, and we went on vacation for Christmas in 2012 and my parents also went on another trip in early 2013. As his diagnosis got worst, he asked us to go on a final vacation with him in October 2013. He also invited Jean-Luc’s parents along for the trip. In August of that year, we had a scare that we would lose him but he bounced back and we were all set to travel to Antigua. On October 26th 2013, we all flew out to Antigua. We could tell my dad was a bit off when we left Canada but 4 doctors had cleared him to travel and he still wanted to go. Once we landed, everything went south. He stopped trying to walk (we had to get assistance from Air Canada to get him off the plane and the resort we stayed at provided a wheelchair), he stopped eating and just became lethargic. We tried to find a way to fly back home but there were no direct flights back to Canada until our return date and we didn’t think he could handle multiple connections so we made the decision to wait it out and to make him as comfortable as possible. On October 29th, my mom knocked on our door and said that my dad was breathing weirdly... I went to her room to see and as we were looking over him he stopped breathing and passed away. The shock of losing him this way was a lot for all of us. The resort allowed us to get in touch with family and we had to go through CSI investigations, police interviews and a visit to the morgue (which is where I had my meltdown). The rest of the trip had us filled with guilt, sadness and anger. We couldn’t enjoy ourselves and the funeral arrangements in a foreign country also added to the stress. We came back to Canada and had to leave him behind. The following months destroyed us... we had been on our journey at the time and we gave up and began to drink heavily. We did this for months and it completely set us back... but we came back. My dad would never want us to destroy our lives. We miss him a lot and talk about him often. He would be so proud of what we both have achieved and he would be the biggest WW Gays fan out there. Why do I share this memory? Because this journey will have its ups and downs. Things won’t always be perfect and life will happen. We gave up at the time, but eventually, we came back. If you’re struggling today, that’s ok, tomorrow is a new day and you will get back on your journey. Just never give up and remember that you have so many people cheering you on... from your family, your friends, us and your fellow peeps and those who are no longer with us. They still care, they still want you to succeed, they want you to live... Never give up. Always get back up

Original Air Date: October 2nd 2021 We were challenged last year, during our LIVE show "Cook What You Got" to come up with a dinner using turkey and other ingredients used during the holiday season. We came up with our "Turkey Dinner In a Box" recipe then and promised we would eventually release it as a recipe on our website. We have now perfected the recipe and it is ready for all of you to try! Ingredients: Two sheet of phyllo dough 1 Egg Turkey dinner leftovers (your choice) Mashed potatoes Stuffing Turkey Veggies Clubhouse Garlic Plus Instructions: Take phyllo dough sheet and lay them in a "+" pattern. Add your turkey dinner ingredients of choice in center of phyllo dough. Choose ingredients that are leftover from your recent holiday dinner. Fold in phyllo dough in a crisscross pattern creating a box or pocket. Lay pastry on top of cookie sheet (lined with parchment paper). Take egg and beat in a small bowl and spread with pastry brush over your "box". Sprinkle with Clubhouse Garlic Plus seasoning (or seasoning of your choice) Bake in the over at 325F for 25 minutes or until well cooked. Serve topped with gravy or cranberry sauce (optional). If you try this recipe, post a picture on social media and add #wwgays so we can see it! We love people using our recipes and making their own inventions! For instructions, please view video on YouTube: https://youtu.be/p9DMK4YifuI

Original Air Date: August 28th 2021 Nick LOVES meatball subs, but sometimes it is such an indulgence that it's not worth the points. We learnt a long time ago that being creative in the kitchen is part of our success on our journey. Here is our latest recipe for Meatball Subs that is easy to make and delicious! Ingredients: Two-Ingredient Dough (Recipe here, add an egg to existing recipe: jeanlucandnick.com/post/two-ingredient-pizza-dough) Marinara Sauce (Recipe here: jeanlucandnick.com/post/marinara-sauce) 454g of Extra Lean Ground Turkey 1/3 Cup Panko Bread Crumbs 1 Tsp Clubhouse Parmesan & Herb (pick any brand) 1 Tsp Clubhouse Italiano (pick any brand) 1 Tsp Clubhouse Garlic Plus (pick any brand) 1-1/2 Tbsp of Knorr Beef Condensed Bouillon (pick any brand) 1 Tbsp of Minced Garlic 1/4 grated Light Mozzarella Cheese 1 Tbsp of Gourmet Garden Italian Seasoning (can be replaced with regular Italian Seasoning) Instructions: Prepare your two-ingredient dough using the following recipe (throw in an extra egg into the recipe): jeanlucandnick.com/post/two-ingredient-pizza-dough, set aside. Prepare your marinana sauce using the following recipe: jeanlucandnick.com/post/marinara-sauce, set aside. Meatballs: In a large bowl, mix ground turkey, panko, all spices and Knorr beef bouillon. Use fork to mix mixture well Form into meatballs approximately 1-1/2" to 2" round. Air fry the meatballs in airfryer for 10 minutes at 200F. Use similar settings if baking in the oven. Subs: Split two-ingredient dough into 2 separate balls of dough. Roll out two-ingredient dough into rectangular shape and line into non-stick mini bread pan. Ensure the dough is large enough to fill bread pan to the mid-range of the pan (almost like a bowl/bun). Add marinara sauce to the bottom of the bun. Add meatballs, additional sauce and then Mozzarella cheese on top. Spray sub with olive oil spray and sprinkle with spices of your choice (we add more Parmesan & Herb). Bake in the over at 400F for 25 minutes or until well cooked. If you try this recipe, post a picture on social media and add #wwgays so we can see it! We love people using our recipes and making their own inventions! For instructions, please view video on YouTube: https://youtu.be/Y_LU1GWIssQ

Long post warning… we get many comments every week on our weigh-in videos and we thought we should dive into some of them this week… Why do we share our weigh-ins? When we were in the beginning years of our journey, we never saw someone’s else’s true journey… most of us share mostly the positives and the successes we have, which is amazing, but for us, it led to a belief that only *we* struggled. When we started our YouTube channel in 2018, we wanted to show the good, the bad and the ugly of what a change in lifestyle could be… this why we started sharing our weigh-ins. We want to show you what we are doing and be honest about our journey… our success but also our struggles too. It’s also a way for us to be accountable to all of you and we use you as our support system every week. It’s also a lot of fun for us! When do you weigh in? We weigh in every Saturday between 1PM and 2PM LIVE on camera in our Facebook group (they get to see our mess ups and we also chat about our week and our thought for how our week went). If you want to catch our next weigh in LIVE, join our Facebook group here 👉 https://www.facebook.com/groups/169263589904666/ (look for Wellness Warrior VIPeeps) What has sharing done for us? There have been both positives and negatives from sharing. In terms of negatives, we’ve been attacked because of how we choose to live our journey (yes, people get mad at us for losing weight like Nick’s weight loss this week) and we’ve been judged because of what we do. Someone even once told us we should be ashamed as WW Ambassadors that we promote “gaining weight” like we do. It’s sometimes hard to want to continue to do it but we continue to share because we feel showing our true journey is a benefit and we ignore and block those who don’t support our efforts to share everything. This is our journey, we can choose to live it as we please. A huge benefit for us has been that it’s kept us on track. Even though we gain some weeks and lose others, having you all share in our weigh ins makes it realistic and also helped us lose our focus on the scale. If you struggle with the scale and accountability, why not start recording your own weigh ins with us 🙂. How come the scale never affects you? We have had a torrid relationship with the scale. For the first 6 years of our journey (and to be honest the first year this time around) we were OBSESSED with the scale. Our mood, our success, our journey was all tied to the metal box. When COVID hit, we had gained 20lbs from our goal weights and we realized that the scale would always direct how our weeks went. If we lost weight, we felt great but when we gained, it would destroy us and it would lead to bouts of self-indulgence. We made the decision when starting to film our weigh-ins to lose the focus on the scale. We decided that every week we would step on it and no matter the outcome, we look at the positives of that week and we also remember that the weight we are at that moment in time is just a blip in our overall journey. This has led to where we are today. We no longer care what the scale says, we use it as data, just like our tracker. If we notice that things are trending in an upward trajectory (key word: trending i.e. how have we been doing the past few months) we get right back to basics and work hard to live the 80% of our 80/20 lifestyle (more on this below). How come you both don't lose and gain the same way? I thought you did everything together? We do EVERYTHING together and we do the same activity and most of our food is identical. Yet our weight gains and losses differ... this is normal. There is no direct link to what you eat and what activity you do and the scale. Each of us are different, look at your own families. If your own family doesn't gain/lose weight the same weight, how do you expect yourself to lose/gain like everyone else? Our bodies act differently based on the food intake we have and this is no different for the two of us. We never lose/gain the same way and when we used to compare ourselves, this used to cause a lot of negative self-doubt within each of us. This is why we have STOPPED comparing our weights. We are two different people, built differently and we cannot expect that both of our bodies will react in the same manner. You should not expect the same in your own journey as well. How did Nick lose NINE POUNDS this week? Our journey is an 80/20 lifestyle. We made the decision long ago that we can’t be perfect in our journey and so we allow ourselves some leeway to live our 20% when we want to. This weigh-in is one of a series of weigh-ins in the past few weeks so to explain the 9lb loss, we need to go back 4 weeks ago. May 22: JL(177.9) Nick(170.6) May 28th (Nick's Birthday) May 29: JL(181) Nick(177.3) June 5: JL(182.3) Nick(175) Vacation Week! June 12: JL(184.3) Nick(183.2) June 19: JL(183.2) Nick(174.2) As you can see, on May 22nd, we were both at our lowest weight. On May 28th, Nick's birthday caused a weight gain of 7lbs. The following week, we refocused and the weight came down... the following week, we were on vacation and Nick gained 8lbs followed by this week with a loss of 9lbs. The weekly numbers are big and daunting, but if you average it out, from May 22nd, Nick only gained 3.6lbs. Why is this analysis important? Back in the day, the May 29th weigh-in would've destroyed us... we would've used this weight as an excuse to eat what we want. Now that we no longer use the number on the scale to dictate our journey, we refocus each and every day. What this has done is some weeks we gain, some we lose, but overall, the trend is inline with the choices we have made. Make sure you always analyze your weight and never dwell on the number at that ONE moment in time. What workshop do you coach? Can I attend your meetings? We are not WW coaches, we are just two members who do this on their spare time (we both have full time jobs outside of our social media world). We are currently taking a break from visiting Virtual Workshops (except our own workshop, of course) but we host a LIVE Beachside chat on Zoom every Sunday at 7PM ET (EVERY WEEK, we've been doing every Sunday for over a year so we're always there). Why not come join us this week?

Original Air Date: June 19th 2021 As a child, Nick LOVED when his parents made fondue for dinner. It's fun, interactive and also food is consumed slowly so you fill up quicker! Our recipe is slightly different than most, so watch this video to see how we make our fondue and why it is such a good meal to have for low points. Points: 💚💙💜 (0 points) The broth you are cooking your meats and vegetables in, is 0 points on all 3 plans. The points for this recipe depend solely on the items you cook in the fondue. For example, beef or chicken. Ingredients: Various vegetables of your choice (cut into bite size pieces) Various meats (thinly sliced) or shrimp One 900mL cannister of broth (vegetable, chicken or beef) 2 cups of wine (white or red will work) 3 Tbsp pureed garlic 1/4 Onion (cut in chunks) Bertolli olive oil spray 2 Tbsp Knorr vegetable condensed broth (other flavours can be used) 1/2 Tbsp of chili garlic sauce or paste (optional) 1 Tpsp Clubhouse Garlic Plus 1 Tbsp Clubhouse Roasted Garlic and Pepper 1 Tbsp pureed Basil 2 Cups of water Instructions: Broth: Use a medium saucepan. On stovetop, spray saucepan with olive oil spray, add onion, garlic, splash of the broth (to stop onions from burning). Cook onions for approximately 3 minutes to bring out flavours. Add all spices, broth, wine and water to saucepan and bring to a boil. Once boiling, reduce heat and let simmer for 20 minutes. To eat, simply serve the broth in a fondue pot and cook vegetables and meat using fondue forks. Adorn with your favourite sauces and voila! Enjoy If you try this recipe, post a picture on social media and add #wwgays so we can see it! We love people using our recipes and making their own inventions! For instructions, please view video on YouTube: https://youtu.be/q5fz4mAqwPY

When we started this latest journey... we didn’t think we would succeed. We thought “here we go again”. We’ve tried so many diets and so many things to lose weight that this will never work again... but it did. Our lesson had been to never give up and that the scale is NOT what defines our success. We try to share this newfound realization, our tips, our recipes to all of you because we know how it is to feel lost, to feel useless... to feel like the end of the road is sooo far when you have 100+ pounds to go (or ANY amount). Today you might be second guessing yourself.. am I worth it? Can I do this? And the answer is YES YOU CAN! Keep trying, stop aiming for perfection. Try your best every day and surround yourself with a network of people that will encourage you to succeed. We continue to share our story because we want YOU to believe you can do it and that anything is possible... if Jean-Luc and Nick did it after 20+ years of being obese... you can do it.

Original Air Date: March 27th 2021 We LOVE bagels but using two-ingredient dough didn't work for us... introducing Banagels! This recipe combines bananas with oats and quinoa flakes to create low point banana bagels, or banagels! Have you ever had a banagel? Give it a try! Points: 💚💙(1 point per bagel half)💜 (0 points) [Makes 6] Ingredients: 3 Bananas 1/3 Cup of Quaker Oats (Large Flake Oats) [💚💙3💜 0] 1/3 Cup of Quinoa Flakes [💚💙4💜0] 2 Tbsp of Sugar Free Caramel Syrup Instructions: In a bowl, add all ingredients and mash well together. Spray bagel mould with olive oil spray. Use bagel mould and fill with mixture. Bake in oven at 400F for 40 minutes. Let cool We warm ours by using the toaster and as a topping, we use 1 Tbsp of PB&Me (PBandME.ca) with 1/2 Tbsp of Gay Lea Low Salt Spreadable Butter. If you try this recipe, post a picture on social media and add #wwgays so we can see it! We love people using our recipes and making their own inventions! For instructions, please view video on YouTube: https://youtu.be/mRG8t-O77YA