I think about blogging every day and, finally, here I am.
My schedule has been stretched to its limits these last couple months. I work from 10am to 3:30pm for the doctor (still waiting on writing about the details) and then head on over to Crunch, a gym that is also downtown San Francisco.
I work myself out from 4 to 5pm and then personal train people until 8pm, usually. The days are long, but when you like what you do, the energy to do it all comes from the inner joy! However, I definitely am learning the value of a typical 9-5 job. It would be great to be able to make dinner plans, go to meet ups, etc during the week. We’ll see! The feedback I get from my clients is what really keeps me going. Every time they tell me they lost another pound, feel stronger, sexier, more empowered, whatever my <3 swells.
As far as exercise, I have been doing 4 heavy lifting work outs per week; 2 lower body, 2 upper body. I was stuck in a long plateau, so I enlisted Jay Ashman’s help with programming. With the changes, I have finally busted through and hit some PRs! Bench press is up to 95# and deadlift is up to 200#!!! So excited! On Fridays, I usually do a CrossFit style workout and on the weekends I just want to be outside. I try to pick a new running spot every weekend and have been enjoying getting intimate with San Francisco and seeing some incredible views.
Baker Beach above, Lyon Street steps below (super close to my house!)
I started getting some foot pain again a few weeks ago and had a massive freak out that I was re-fracturing my feet. I saw an orthopedic surgeon, got X-rays, the whole shabang, and found out that the pain was simply because I didn’t have enough arch support in my shoes! I slipped in some Spenco insoles and have been pain free again ever since! :) :)
As far as food, I am a Tupperware f r e a k. I have breakfast at home, which is currently a bowl of greek yogurt with a homemade paleo fiber bar crumbled in and nut butter. I pack lunch and dinner to take with me to job #1 and #2. They are always some combo of meat/protein, veg, and fat.
Proteins: grass-fed beef, eggs or egg whites, salmon, chicken, canned tuna. I aim for 1 gram of protein per pound of bodyweight since I am trying to gain muscle. For those who are maintaining or losing weight, .8 grams per lb of desired bodyweight may be suitable as well.
Veggies: kale, chard, sauteed onions, steamed broccoli carrot slaw, salad greens, broccoli, brussel sprouts
Carby veggies: Sweet potato, taro, butternut squash, spaghetti squash, delicata squash, roasted beets,
Fats: avocado, olive oil, any and all cheese, nut butters, coconut, homemade salad dressings, ghee, sometimes mayo…
Fun stuff: Salt (always), sriracha (at least once daily), curry powder, crumbled crispy bacon, smoked African pepper, smoked paprika, cumin, marinara sauce, spices etc.
When you are truly hungry, food tastes good. My meals are pretty ugly (see examples below…) and definitely not food blog material, but they are always delicious & nutritious.
If people only ate when they were really hungry, they may not feel the need to constantly eat fried, synthetically flavored, and carbolicious foods.
I promise I will start posting real recipes again this week!
I have been hoarding Bacon & Peanut Bars and inside-out Paleo PopTarts!
For now, you get…
mini butternut squash pies (GF)
Recipe: Makes 5-6 mini pies – sugar free, high fiber, gluten free
For the crust -
- 1/3 cup oat flour
- 1/3 cup NuNaturals stevia baking blend
- 1/3 cup coconut flour
- 1 egg
- 2 tbsp grass fed butter
- dash of cinnamon + salt
For the filling -
- 1 egg
- 1 tbsp grass fed butter
- 1/3 cup NuNaturals baking blend
- 1 cup baked butternut squash
- 1 scoop of vanilla or dessert flavored protein powder (if and only if you LOVE your powder and know it goes well in baked goods)
- cinnamon, to taste
- salt, to taste
- 1/4 tsp vanilla extract
- a few drops of maple and/or caramel extract
- optional: roasted pecans, to top
Directions – Preheat the oven to 375. Mix together the dry ingredients for the crust. Add the wet ingredients and mix until smooth. It will fairly dry. Grease a muffin tin with butter. Press the dough into 5 or 6 of the muffin spots. Bake for 12 minutes.
Combine all of the filling ingredients in a blender or standing mixer. Blend just long enough for everything to be combined. Pour the filling on top of the crusts and smooth out the tops. Top with crumbled, toasted pecans, if desired. Bake for 20-30 minutes, until the pies pass the toothpick test. Enjoy!