Meal Plan Monday! Cauliflower Hummus!

Cauliflower No-Bean Hummus

Gluten-Free and Vegan

Serves 2

1 head cauliflower, cut into florets

1 cup onion, chopped

1 clove garlic, minced

1 cup cilantro, finely chopped

2 Tbsp. freshly squeezed lemon juice

1 cup cashews

1/4 tsp. sea salt

1/6 tsp. freshly ground black pepper

Directions

In a medium pot, steam cauliflower florets with 1 cup of water for 5 minutes or until soft.

Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency. Transfer to a serving bowl. Serve with veggies of your choice.  I love it in the middle of ½ an avocado!!!!!

If you're on an em Meal plan, this is GREAT for meals 2 or 4!

MOTIVATE ME! Change the way you view healthy eating and exercise!!

You only have 1 LIFE... 1 BODY... 1 TODAY!!!  WHY IN THE HECK WOULD YOU WASTE IT!!!!

Don't think of eating healthy and exercise as a horrible chore... Think of how LUCKY you are that you have a BODY to move, And that you live in a place with wonderful healthy food to eat!!!!!

And if you MOVE and eat Healthy ENJOY HOW AMAZING YOU FEEL!!!!

LIVE IN THE MOMENT!!! ENJOY THAT HEALTHY FOOD!!! ENJOY THAT WORKOUT!!!  Don't let Life pass you by!

And... Take care of that body NOW so you can CONTINUE TO ENJOY IT FOR YEARS TO COME!

Change your ATTITUDE TODAY!!! NOW! LOVE IT! Don't waste any more minutes!!!!  LIVE!

EM EVENT: The Caveman 5K Roar & Pour Fun Run and Wine Tasting Event!

This is an AWESOME fun run, Start training and come run with me!!!!

We will carpool to the event from my studio! 

MEET AT 10AM!

Info and links to register are below.

If You're going to run it with us, post your name in the comments section below so I can make sure we have enough drivers for everyone who wants in!

IT'S GONNA BE A BLAST! LETS MAKE FITNESS FUN!

About the event:

he Columbia River Gorge. This trail run wanders through the Cave B Familigia Vineyards, through the sage dotted desert plateau and along the cliffs overlooking the Columbia River. It is an event for all levels: walker, joggers, runners - a fantastic training run, beautiful views and chance to get out and enjoy the majesty of the land and nature. The 5K is followed by Yoga on the Lawn, a class geared toward all levels (no experience necessary!) and will provide a great full body stretch. Massages on site hosted by the Spa at Cave B will be available too. Even if the exercise part isn't your thing, we'd love to have you join us as a fan roaring and cheering the participants and sampling the afternoon treats. Throughout the afternoon we will be pouring our fantastic Cave B Estate Wines featuring several new vintages – these wines will be released and served for the first time on March 22, the day of the event. Come join us at Cave B for the Run, for the Roar - cheering others on, and/or for the Pour – tasting our fine Washington State Cave B Estate grown wines. Locate in the center of Washington state, Cave B is ~2.5 hours from Seattle just head east on I-90, ~45 minutes from Ellensburg, about and hour from Wenatchee down WA-28 and WA 281 or ~2 hours from Spokane heading west on 1-90. Come on over, join in the run, the fun and stay for the day or stay for the weekend. You can book a Cavern room, Cliffehouse, or Desert Yurt at the Cave B Inn by contacting www.cavebinn.com. See you there, Cave BEvent schedule and times Caveman 5K Pre-registration through March 7th: Online at www.Active.com or in person at Cave B Estate Winery Quincy or Woodinville Tasting Rooms Late registration March 7-March 20th: Online at www.Active.com or in person at Cave B Estate Winery Quincy or Woodinville Tasting Rooms Onsite Registration Race Day 8-10:30 AM March 22nd: Cave B Estate Winery Quincy Tasting Room Packet Pick-up 8-10:30 AM Race Day March 22, 2014: Cave B Estate Winery Caveman 5K Roar and Pour Fun Run Start Time 11 AM March 22, 2014 Kid's Run - Carol's Cabernet Loop Start Time 12:30 PM March 22, 2014 Yoga on the Lawn Start Time 1 PM March 22, 2014 Cave B New Release Wine Tasting 12-6 PM March 22, 2014

Click here to

REGISTER

Meal Plan Monday- Mushroom stuffing! WAYYYYY GOOD!

(Don't be intimidated by this, it is amazing!)

Low-Carb Mushroom Stuffing

3 cups mushrooms, chopped

1 small zucchini, cubed (about 1 cup)

1 small onion, chopped (about 1/2 cup)

1 sweet red pepper, chopped (about 1 cup)

2 ribs celery, chopped (about 1 cup)

1/2 cup sundried tomatoes, chopped

1/2 cup almond meal (if you have a good blender you can blend up hole almonds to make the meal, you can also buy it at the store)

1/4 cup sage, finely chopped

salt and pepper to taste

Olive oil

Sage sprigs

Topping:

1/2 cup almond meal

1/4 coconut oil or olive oil

zest of 1/2 lemon

4 sage leaves

pinch of salt

Brown the onion and celery in pan; set aside. Brown mushrooms; when liquid becomes substantial push the mushrooms to the side of the pan and add the sundried tomatoes to the center of the pan, allow them to cook in the liquid and soak it up. Set aside. Brown the zucchini, then add the red pepper and allow to cook until just tender. In a large bowl, mix up the cooked ingredients along with the sage, almond meal, salt and pepper. Pour into baking dish.

Topping:

Mix topping ingredients in food processor. Crumble across the top. Garnish with sprigs of sage.

Bake at 350 degrees for 25 minutes.

• 1 1/2 Cups is a serving.

If you're on an EM MEAL PLAN this is perfect for meal #3 or #5!  (just remember it includes one of your healthy fats with the nuts.) 

MOTIVATE ME!!! GET REAL!

THIS NEXT WEEK IS ALL ABOUT GETTING REAL WITH YOURSELF!

TO THIS DAY, This is still one of my FAVORITE ARTICLES, and I read it often!

YOU SHOULD DO THE SAME! :)

(check yourself!)

 

YOU GO GWYNETH, TELL IT LIKE IT IS!

VOTE ON MY NEWEST CLASS

I'm starting a new class next week on Wednesday mornings at 5am and I can't decided what to add... 

SO..... I'M LEAVING IT UP TO YOU GUYS!

VOTE ON THE CLASS YOU WANT!

We'll make it simple, whatever class gets the MOST VOTES, starts Wed. Feb 19th at 5am!

With the exception of my new class on Wednesday mornings, all my classes will remain the same as they were last session.

Choices:

1. XTREME CYCLE

2. ABS & ARMS

3. ZUMBA

Write your vote in the comments section below!

MY NEW 6 WEEK BLOCK STARTS NEXT MONDAY FEB. 17TH!

If you haven't tried my classes yet, you're in LUCK.... My next 6 week block of classes starts next Monday Feb 17th!   

START FRESH, Along with everyone else!

If you've never attended one of my classes before, you can attend ANY CLASS YOU CHOOSE THIS WEEK FOR FREE!!!!

Stay tuned for my new schedule!

In the mean time... Check out the schedule for this week and pick your class!  Just click the link below!

Also, if you can only attend my hot yoga class on Wed. evening, let me know.  I have adjusted rates for those only attend the one class a week! :)

FEB Fitness class schedule

Meal Plan MONDAY! Valentines Day stuffed Strawberries!!!

Stuffed Strawberries

If you're on an EM meal plan, 

5 filled strawberries are a Meal!!! 

Replace meals 2, or 3 with them!!!!

What you’ll need and how to make these Amazing Bites!

How to prep your strawberries:Buy a large carton of fresh strawberries.
Wash and dry your strawberries.
With a paring knife cut a pocket into the strawberry removing the hull yet keeping the perimeter of the strawberry untouched.
Set strawberries upright into an egg carton (this will make them easy to fill and store). prepare your filling of choice.

Pick your filling or fillings from the list below.

Tip:  After you are done filling all your strawberries it is a good idea to pop them in the fridge until you serve them. If you like them at room temperature like me take them out 10 minutes before you intend on enjoying them.

* To fill my strawberries, I fill a plastic ziploc bag with the filling, cut off the tip of the bag, and squeeze the filling into the strawberries!

Strawberry Cheesecake Filling (Gluten Free, Dairy Free and Vegan)

Ingredients:1/2 Cup Natural Cashew Butter (just blend up raw cashew's in your blender)
1 Tsp Vanilla
3 Cups Whole Strawberries (Hulled)
Juice of 1/2 Lemon
Zest of 1/2 Lemon
3 Packets of Truvia (or Stevia Brand of Choice)
1/4 Tsp Salt

Directions:
Place all topping ingredients into food processor. Blend until smooth.
Place filling ingredients into strawberries.
Enjoy!

Pecan Pie Filling (Gluten Free, Dairy Free and Vegan)

Ingredients:1¼ Cup Pitted Dates
1¼ Cup Pecans
2 Ripe Bananas
¼ Cup stevia
2 Tsp Vanilla
1 Tsp Cinnamon
¼ Tsp Nutmeg

Directions:
Place all topping ingredients into food processor. Blend until smooth.
Place filling ingredients into strawberries.
Enjoy!

Dark Chocolate Fudge Filling (Gluten Free, Vegan and Dairy Free)

Ingredients:1/2 Cup Pumpkin
1/2 Cup Raw Cashews
1/3 Cup Pitted Dates
Dash of Salt
2 Packets Truvia (or Stevia of Choice)
2 Tbsp Unsweetened Almond or coconut Milk
2 Tbsp Almond Butter (just blend up raw almonds in your blender)
2 Tbsp Natural Cocoa

Directions:Place all topping ingredients into food processor. Blend until smooth.
Place filling ingredients into strawberries.
Enjoy!

MOTIVATE ME!!!!

EVERYONE wants a QUICK FIX when it comes to weight loss,  Probably why the weight loss industry is  $60 billion dollar industry!!!!   We've all tried the "quick fix"  and paid for it with our hard earned cash and added weight gain in the end!!!!   

"According to data by Marketdata Enterprises, a market research firm that specializes in tracking niche industries, Americans spend north of $60 billion annually to try to lose pounds, on everything from paying for gym memberships and joining weight-loss programs to drinking diet soda."

There are 108 million American dieters, and they make 4-5 dieting attempts per year.


Dieters are heavier than ever, having put on significant weight during the recession. The combination of increased stress levels and a shift to more comfort food and cheaper fast food resulted in the weight gain.

I know you've heard this before, but I'll say it again....   

THERE IS NO QUICK FIX PEOPLE!!!!

SORRY!  accept it... or don't and just keep doing what you're doing. :)

Make a lifestyle change, not a quick fix!

Eat healthy whole foods, don't starve yourself, and MOVE your body every day!

I recently had a baby and have been getting back into shape after gaining 35lb's.  I'm doing it the right and lasting way (don't worry, I've tried the wrong way, and it never works.  The weight always comes back!)

I'm here plugging along just like everyone else who wants to permanently better their health (not continually go on and off diets and exercise programs)

When you take the time to lose weight the right way, you can expect to lose about .5 to 1 lb a week.  Now, you will have weeks when you lose more than that, but not many.

That's what I've been doing and I'm happy to report that TODAY... My baby is  just over 2 months old, and I only have about 7 more pounds to lose before I'm back to my pre pregnancy weight!  

So, it can be done, but you must put in the time!

My motivational quotes today go along with this notion... THERE ARE NO QUICK FIXES! 

If any of these speak to you, print them off and get them up in front of you!!!

Meal Plan MONDAY! Chicken Spaghetti Squash Noodle Soup

Chicken Spaghetti Squash Noodle Soup

What you'll need:

1 Onion chopped
4 Carrots sliced
4 Celery stalks diced
1 1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Basil
1/2 tsp Sage
1 tsp Garlic & Herb Spice
4 lbs Chicken Brest
5 Cups Water
1 Medium Spaghetti Squash

Put all ingredients in a 6 quart crock pot, except spaghetti squash. Cover and cook on low for 8 - 10 hours or 4 - 5 hours on high.

cook spaghetti squash separately.

Cut raw spaghetti squash lengthwise. Pull out all the seeds and fibers, I use a large spoon to do this. Once both sides are clean fill one half with water and place it in a microwave safe bowl setting the other half right on top. If the squash seems to want to wobble slice a very thin piece from the bottom of the squash to make it stay in place. Microwave for about 10 minutes. Use oven mitts to pull the dish from the microwave it will be really hot! Take the top side of the squash off and let it set and cool.

Use a fork to pull all of the squash and add to the soup! Let it simmer, all together in the soupy, veggie, meaty goodness for an hour more and then enjoy! :)

* Serving size is 1 1/2 cups of soup!

(If you're on an em meal plan, this soup is perfect for ALMOST ANY MEAL.  Try it for 3, 4, 5, or even 6!)

How to cook spaghetti squash in the oven if you wish!

Notes and tips! :

When placing squash in baking dish, place cut side down. 

Add 1 cup of water for more even baking (I don’t always do this) and to prevent the edges from browning/drying out.


Bake at 350* for 30-45 minutes, depending on the size of the squash, it’s done when soft but not squishy.


Allow to cool for a few minutes so you don’t get burnt scooping it out. Scoop out pulp easily with a serving spoon.

Compost the skin.