Category Archives: Uncategorized

Try It Tuesday Exercise of the Day!

Happy Tuesday! I have an exercise I’ll be sharing with you guys today! I know, I am behind on posting recipes or anything in general! I promise I’ll post a recipe on my blog real soon, promise! But for now how I have a challenging push up variation that  will challenge your strenght and stability! I’ve been incorporating this move with my clients all week!

Once you have mastered traditional push up on your toes, you can progress and try push up with your feet on a medicine ball or stability ball. This will work your core, chest, and shoulders.

Here are a few tips to keep in mind when performing this exercise:

  • Keep your abs engaged throughout the entire movement
  • You hips and shoulders should be square and parallel with the floor
  • Try not to sag your hips or have them up in the air, think nice straight line – link a plank!
  • Watch your neck, do not protrude your neck forward as you lower on the down phase of the push up. Keep your neck in line with your spine.

Let me know what you think of this exercise! Did you try it, if so how did you do?

 

Cinnamon Pear Granola {No Sugar Added}

granola pear pom spoon bowl

 

My kids woke up to the warm fall smell of baked pear granola this morning. We topped them off with fresh pomegranate seeds and a splash of almond milk.

This recipe is super easy to make, even my kindergartner helped me bake my second batch! Enjoy!

Ingredients: 
3 cups of old fashioned rolled oats {certified GF for those with gluten issues}
1 cup of pear puree {I used leftover baked cinnamon pears from the day before}
1 packet of organic stevia or you can use your favorite sweetener
1/2 tsp of vanilla extract
1 tsp of ground cinnamon – feel free to add more or add some other fall spices
1 cup of fresh pomegranate seeds
 
Method:
 
1. Pre -heat the oven to 325 degrees F. Line a baking sheet with silpat mat or parchment paper, set aside.
 
2. In a medium bowl, add rolled oats and pear puree, vanilla extract, cinnamon, and stevia – mix well.  Get ready to get your hands dirty by mixing until the oats are all covered with the pear mixture.
 
3. Evenly distribute the oat mixture on the baking sheet, put into the oven to bake for about 15- 20 minutes or until golden brown, stir every 5 minutes or so.
 
4. Remove granola from the oven, let it cool. Feel free to be creative and add dried fruit, nuts or seeds. I just stored the pear granola as is and added fresh pomegrante seeds as we ate the granola for breakfast. 
 
5. Store in an air tight container (minus the fresh pomegranate seeds). Keep in the refrigerator or freezer.
 
 
Check out other granola recipes that make awesome breakfast or snack foods!
§  Pumpkin Cranberry Granola
§  Cherry Coconut Granola
§ Banana Walnut Granola 

Cinnamon Baked Pears {No Sugar Added}

baked pears

 The other afternoon as I was organizing the kitchen counter I noticed in the fruit basket that I had some beautiful ripe organic Bartlett pears. Usually, I’ll just cut the pears and puree them in the food processor to make no bake pear puree.

Since I was in a baking mood, I cut them in half, cored them, then transfrerred them in the oven to bake for after school snack for my boys. When my boys and I got home, the kitchen smelled like fall! I was a little worried on how the baked pears would turn out with using stevia instead of sugar, but to my surprise they tasted awesome!  I ended up baking another batch because they were better than I imagined. With the second batch, I ended up pureeing them for my next fall recipe – baked pear granola with fresh pomegranate seeds!

Ingredients

Nonstick spray
4 ripe organic Bartlett pears
1 packet of stevia or you can use 1/4 cup of maple syrup
2 Tbsp fresh lemon juice
1/2 tsp ground cinnamon – I actually added another 1/2 tsp of ground cinnamon before baking
1/4 tsp vanilla extract
1/2 cup water

Directions

1. Preheat oven to 375°F. Spray the inside of a large casserole dish with the cooking spray.

2. Wash the pears. Cut in half lengthwise and remove the stems. Use a melon baller to remove the core. Place cut side down in the casserole dish.

3. In a small bowl, combine the stevia, lemon juice, 1/2 tsp cinnamon and vanilla extract. Spoon the mixture over the pears, and turn the pears to coat them on both sides. Place the pears cut side up, and feel free to sprinkle more cinnamon. I used another 1/2 teaspon of ground cinnamon. I’m obsessed with cinnamon!

4. Bake, uncovered, basting every 10 minutes with the juices in the pan, until the pears are tender when pierced with the tip of a sharp knife. Bake for about  40-45 minutes.  Serve warm or at room temperature. I like to drizzle the pears with the pan juices.

Move It Monday #1

Motivation monday

Good Monday Morning! How are you guys holding up with the kids going back to school and all the after school activities? I’m still trying to get use to this chaotic schedule. The first couple of weeks it takes a bit of getting use to the new schedule, I think I got it down.

I have to say, that I still manage to fit in my workouts, even if they are only 15 minutes long. Though, I’m just super excited that I get to have hour long workouts again now that all three kids are in school! Whoo Hoo! NO excuses, get your workout in because it will make you feel better. Plus, “excuses don’t burn calories!”

Today I’ll be sharing with you a short workout, you can do at home. I’ll be demonstrating the 3 exercises using the TRX suspension system. Don’t worry if you don’t own one, you can make modifications – see below.

Have fun with it, feel free to make it your own by adding more rounds or adding more exercises.  I actually did this workout last week after my chest/triceps workout. Today, I’ll be doing the exact same workout.

To get into the football spirit, I wore my blue lululemon pants in support of the Detroit Lions win yesterday to the Green Bay Packers! :)  I also added the Monday Night Football theme song too! Enjoy!

 

Be sure you do a Proper warm-up before you begin your workout.
 
Do 2 to 5 rounds, 50 seconds work / 10 seconds rest
1. TRX triceps press
2. TRX mountain climbers
3. TRX runner starters, right leg
4. TRX runner starters, left leg
 
this completes one round. Feel free to do more rounds to challenge yourself!
 
The modified workout will look like this:
1. triceps kickback with dumbells,
2. traditional mountain climbers on the ground
3. single leg runner starts – right leg
4. single leg runner starts – left leg
 

 

 

So

Grilled Brussels Sprouts with Lemon Balsamic Vinaigrette

brussel sprouts grilled1

My latest obsession are Brussels Sprouts! As a kid, I hated to eat them. The smell, the texture and the color did not appeal to me at all as a kid. Plus they reminded me of cabbage patch kid dolls! LOL

Now, that I’m older and love eating a plant based diet, I have learned how to add more vegetables to my diet, including Brussels sprouts, without making it boring or bland.  I love experimenting with different dressings, dips and/or cooking methods. Since we are in the summer season, all I’ve been doing is grilling my vegetables!

My favorite home-made dressing is my version of Newman’s Own Lemon Balsamic Vinaigrette. It makes everything so yummy, including Brussels sprouts! Even my kids enjoy eating them this way too!

lemon balsamic vinaigrette

 

brussel sprouts grilled a

If you are not into Brussels sprouts, check out other grilling recipes on my site:

What are your favorite vegetables to grill?

Grilled Brussels Sprouts
Servings:4 / Serving size: one skewer or about 4 to 5 sprouts
Weight Watcher pts: 2
Calories: 60/Fat: 4 g/Protein: 1.5 g/ Carbs: 5 g/ Fiber: 2 g
 
Ingredients:

Directions:

  • Heat a grill to medium. In the meantime,  cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. I like to use a pairing knife to insert a “x” shape on the stem, not too deep but deep enough so the sprouts stay in tact. I do this so the dressing can seep inside the sprouts and to cook well.
  • Add the lemon balsamic vinaigrette dressing  to the Brussels sprouts,  toss to combine.
  • Skewer 4 to 5 Brussels sprouts onto each metal skewer leaving some room  in between each sprout, about a half an inch or so.
  • Place the skewers onto the grill. To facilitate even cooking with the sprouts, have all the stem ends in the same direction on the skewer and with stem end closest to the flame.
  • Close the lid to the grill and cook for 5 minutes. Using tongs, turn the skewers over and continue to cook for another 5 minutes. Serve.