Wednesday, September 2, 2015
Do you want to "CHANGE?"
Monday, August 3, 2015
Day 1 "8 Week Lean Out"
Monday, July 13, 2015
Shoulders
Workout Schedule
Sunday, July 5, 2015
How Many Calories?
Saturday, May 30, 2015
What I have learned...
1. The scale is just a number. Don’t let it define you. Keep pictures and measure your body fat monthly to get an accurate measure of progress.
2. The more activity you do the more you should eat. Know your “maintain” calories number. On days you work out, add 100-200 calories. If you are only eating 1200 calories, you are starving your body and will never reach and maintain your goals.
3. LIFTING WEIGHTS WON'T MAKE YOU BULKY! You will get lean and strong. Feeling strong is very empowering. Looking lean feels way better than any food tastes.
4. If you are not sore, you most likely did not work out hard enough. Add weight and try less rest between sets.
5. Learn to cook yummy healthy food. The options are endless.
6. Fruit has Carbohydrates. Carbohydrates are sugar. More Fruit=More Sugar
7. You don’t have to eat clean 100% of the time. Try 1 cheat meal per week.
8. You will fail. Get over it and get moving again.
9. The process is ever changing. Love the Process. Love your body.
10. There is no magic pill. Trust me I would have found it. It takes hard work and will power. Healthy is not a trend, it is a lifestyle.
Tuesday, May 12, 2015
Roasted Cauliflower and Farro Salad with Feta and Avocado
- 1 large head cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- Light sprinkle fine-grain sea salt
- 1 cup uncooked farro, rinsed
- 2 teaspoons olive oil
- 2 cloves garlic, pressed or minced
- ¼ teaspoon fine-grain sea salt
- 15 pitted kalamata olives, some halved lengthwise and some sliced into small rounds
- ¼ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 2 ounces feta, crumbled (a heaping half cup)
- 1 tablespoon lemon juice (about ½ lemon's worth)
- Freshly ground black pepper, to taste
- 1 avocado, sliced into thin strips
- 4 handfuls leafy greens (spring greens, spinach or arugula are all good choices)
- To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with olive oil, red pepper flakes and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes, unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in two teaspoons of olive oil, the garlic and sea salt. Set aside.
- In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.
- Divide the avocado and greens among four salad plates. Top with a generous amount of the cauliflower and farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve.