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Fitness & Food Refresh

Hi loves! How was your weekend? Mine was fantastically chill. After last week’s ACL craziness, and going out of town next weekend (anyone in Boulder?!), it was just what I needed. Basically I worked out, watched football, did yoga and cooked.. lovely.

And another thing.. HUGE CONGRATS to Naomi who looked absolutely amazing and completed rocked her Bikini competition this weekend and came home with hardware to prove it! This girl inspires me everyday.. and I am so excited to meet her in-person.. I’m thinking much sooner than later  ;-)

At the risk of jinxing it.. but hoping that by throwing that out there I negate the jinx.. I’ve been getting back into lifting on a regular basis, and loving it! In fact I re-signed up with Cathy Savage Fitness. I’m super excited that a friend is doing it with me, so we’ve been working out together and encouraging one another. What a difference it makes! Even when I was training for my last show, and technically on a team, I never really worked out with anyone. But the combination with working out with a friend and being a part of CSF, it already feels like a different, really positive, experience.

Which begs the competition question.. And the answer is, I’m not sure yet.. just taking it one day.. week.. month at a time and will see what I feel like when I get closer to that point.

So for right now you’ll find me limping around and struggling to lift my arms.. oh but it’s such a good sore!  :-D

But yoga is still priority. My goal is to get in at least 3 classes a week. I know if I can keep that up I won’t feel like I’m “sacrificing” yoga for lifting, and it will be so beneficial to weight-training.

Speaking of yoga, I’m going to be doing a little Artistic Yoga demo with the amazing ladies of Balance Yoga at the Austin Yoga Festival. Check out there website, and if you’re if you’re around central Austin you should definitely come!

Nutrition-wise everything is going great. I’m getting use to being more specific with my meal planning again (in line with the CSF plan), but I wasn’t too far off, so really it’s just being sure to eat enough!

I’ve said it once, twice, a hundred times.. eating healthy is seriously all about being prepared! During the week I’m a usually really busy and have no interest spending time figuring out what to eat, then having to make it. So I do all the work on Sundays. I usually will make 2-3 full dishes, cook up proteins, and have additional veggies prepped ready to mix it. On this week’s prep menu I have:

  • Un-Potato Salad with Chicken Sausage
  • Greek Quinoa Salad
  • Roasted Garlic Cassoulet
  • Harvest Muffins
Un-Potato Salad
Ok basically this is Cauliflower & Onions with whatever other mix-ins you like.. but that name just isn’t as fun! This was actually the base for Cheesy Cauliflower & Kale Salad that I posted a while back.
1 medium Cauliflower Head
1 Onion
2 tbsp Apple Cider Vinegar
1 tsp Salt
1/2 cup Water

Chop up Cauliflower to whatever size you like. Toss into a microwave bowl and add a splash of water. Microwave for 7 minutes. Now chop Onion and sauté in a large skillet for a few minutes. Add Vinegar, Salt and 1/2 c of Water and cook for a few more minutes until water cooks off. Mix together Cauliflower and Onion mixture.

Add whatever protein sounds good!
Killer stats: (2 servings per recipe)
Next up..
Greek Quinoa Salad 
This recipe was inspired by a feature in the Livestron Newsletter.
1 cup Quinoa
2 cups Water
1 Red Onion, chopped
3 cups Baby Spinach
3 Roma Tomatoes, chopped
1/2 tsp Salt
Option: 1/2 cup Fat-Free Feta (not included in stats)

Cooke Quinoa stovetop until most of the water is gone. Add Salt and Spinach, and continue cooking until Spinach is soft and water is gone. Remove from heat. In a separate pan saute Onion to desired texture (you could leave the Onion raw too). Mix Onion in with Onion mixture. Let this cool. Once cool, stir in Tomatoes. Add protein (I thinking shrimp might be great) for a complete meal.

Stats: (Recipe makes 4 servings)
Ya’ll know I’m a breakfast/baked goods gal! I love making a big batch of muffins, freezing them, and having them as a quick go-to option for a healthy carb.
Harvest Muffins
These were inspired by a recipe in Cooking Light’s, “Cooking Through the Seasons”
1 cup Almond Flour (or Whole Wheat or Spelt)
1 cup Vanilla Protein Powder (I used Whey)
4 tsp Cinnamon
2 tsp Baking Soda
1/2 tsp Salt
1 medium Carrot, finely grated
1 medium Zucchini, finely grated
1 medium Apple, coarsely grated
2 tbsp Oil (I used Hemp Seed Oil, but whatever you like to bake with would work)
1/2 cup Unsweetened Almond Milk
1/3 c Egg Whites
Optional: Chopped Nuts, Craisins or Raisins

Combine dry ingredients. Combine Carrot, Zucchini and Apple in a separate bowl, then mix in with dry ingredients. Mix Oil, Milk and Egg Whites in a separate bowl, then mix that in with the rest of your ingredients. Pour into Pam-sprayed muffin tins and bake at 350F for 20 minutes.

Stats:


Wow long post! Yawn.. aiming for an Arm workout and Cardio in the AM.. but first, an Arctic Zero Shake. Have a great night!

5 Responses to “Fitness & Food Refresh”

  1. lindsay says:

    when is this festival?! i want to come watch!

  2. Katie says:

    I’m reading your post this morning, while I eat my Greek yogurt with pumpkin and so glad you are a pumpkin addict too. I’m also doing yoga 3 times a week and SO HAPPY! Yoga is such an important part of my life in so many ways. It’s pure heaven. ;) My goal this week is to do 5 sun salutations every morning as soon as I wake up. Have a great day!

  3. How exciting with your yoga AND you know I love my weights so glad you are doing some of that too. It is really important for long term health, especially the bones!

    LOVE the recipes! Thx as always for those!

  4. Julie says:

    Have you tried the pumpkin spice arctic zero? It’s my favorite flavor.

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