I think this blog has made a liar out of me. I tell myself I’m going to post, maybe even tweet about it or post it on FB , but then nada.
Since I last saw you.. well mostly I’ve just been working, doing yoga and working out.. nothing new there. I did go to Fitness Camp in January and had an absolutely fantastic time! It is impossible to fully express how amazing all the CSF ladies are. On top of the workouts, posing and glam awesomeness, it was my first trip to Boston and I fell a little bit in love.
Another fabulous Texas Savage girl and I spent Sunday night in Boston and had SO much fun! After one of the best meals I’ve had in ages (bites of garlic bread, wine, lobster ravioli, calamari, homemade pasta and a peanut butter cannoli.. shh don’t tell my coach, hehe), we wandered around downtown Boston.
The next day I gave myself a little tour making my way up to Harvard, checked out the Natural History Museum, then down to Fenway.
I even got to poke my head in to see this amazing women . Unfortunately we only had a few minutes to chat in between her clients, but I know I’ll be back out to Boston again soon!
I still definitely want to compete this year, but I’ve had to put things on hold for a bit. It’s a combination of being very busy at work and attempting to work it into the budget. You see fitness competitions are really expensive, especially if you do fitness. Add up a fitness costume, music, choreography and bikini and you can be out a couple thousand dollars even before you register for the shows, do makeup, tanning etc. So basically I just can’t fit all those expenses into two months so I’m going to space it out over the spring and summer and hopefully compete in the fall.
So in the meantime I trying to fit in more yoga while still getting in enough cardio, as much functional training as I can and of course weights.
I have been interested in nutrition since I was 11 years old. I know that sounds crazy, but the connection between what you eat and how you feel and can perform has been intriguing to me, to say the least, since my gymnastic days.
I studied nutrition in undergrad and integrated it into my post-bacc public health studies. Later I got into fitness, then got my health coaching certification through the Institute for Integrative Nutrition . But really I’m simply a crazy consumer of any and all nutrition books and information I can get my hands on. I could go on & on, but in short, I believe:
There is no one “right” diet for everyone
Food isn’t just for function; it has very significant cultural & family ties that shouldn’t be dismissed
What you eat effects how you feel, your health and happiness – I realized that sounds like the most obvious and silliest thing I could say, but yet people still eat crap that they know will make them feel awful.. so it seemed worth pointing out
Nutrition is fun..
Fun? What?! haha.. yes, I truly enjoy playing with new ways of eating, seeing the results, physically, emotionally, etc. It seems the various diets like to bash one another.. what’s right, what’s wrong, blah blah blah. I won’t be eating McDonald’s everyday for months or anything, but I have tried the “fitness”-style, paleo, low-carb, organic, vegetarian and vegan. Why? Because then I know what it’s like. I know if it works for me, if I feel great and energetic or like a giant blob who ends of binging on bread (cough cough.. Paleo).
Any who… for fun (really!) I decided to eat vegan for the month of March. Honestly, I think it’s a seasonal thing, because right around the same time last year I realized I hadn’t eaten meat in weeks and decided to see how long I could go (it ended up being months). Frankly, not eating meat is really easy for me, but all animal products is a bit trickier.
So I wanted to share a few recipes I’m loving right now that make eating a Plant-based Diet incredibly easy:
Follow the recipe linked above, except I replace the Black Eyed Peas with Garbanzo Beans. This is especially fantastic when wrapped with Collard Greens. Simply blanch the Collard Greens by submerging them in boiling water for a couple minutes.
Of course I was going to have a dessert right! I actually adapted this recipe from the Kind Diet.
1⁄2 cup Earth Balance butter 1/4 cup Coconut Oil, melted 3⁄4 cup crunchy peanut butter 3/4 cup Sunbutter
3⁄4 cup graham cracker crumbs or 10 graham cracker squares 1⁄4 cup maple sugar or other granulated sweetener Stevia, minimal
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk 1⁄4 cup chopped pecans, almonds, or peanuts Just didn’t have any
Line a 12-cup muffin tin with paper liners. Mix together Coconut Oil, Sunbutter, Graham Crackers and Stevia. Divide mixture, approximately 2 tablespoons per cup (I missed this and did too much), among the muffin cups. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture. Place in the refrigerator to set for at least 2 hours before serving. (I ended up preferring to keep mine in the freezer).
Though I haven’t perfected the layering, these turned out so good!
Here are a couple other sites I’ve been loving:
Tranquility du Jour – Love love love! I devoured her books and am now working my way through her podcasts.