The last few weeks have been a total bummer for me! I'm down and out with extreme foot pain which started almost 3 weeks ago...and, no, I didn't listen to the little voice in my head and stop running, teaching, working out, etc. So here I am after several doctor visits, x-rays, nerve tests, and an mri and ct scan in my future...unable to walk and on crutches. I'm crushed. My hopes of running the half maraton next weekend are also crushed(yes, this is dejavu of last year with my knee). The doctor is still running tests to try to find the problem and in the mean time, it's a waiting game and I have to wait while sitting on my rump.
Anyways, to all my clients...listen to my advice but don't follow my lead. I always preach to listen to your body and I didn't do it. My stubborness got in the way. If your body aches, rest it. If something hurts, take care of it. If you're tired and worn down, get enough rest. TAKE IT FROM ME!
So, here I sit and I must admit I've been very productive making way overdue doctor, dentist, and misc. appointments. I've made a list of all rooms I want repainted in the house...sorry honey! I've even started reading some books on dog training...watch out Odie! It's been a productive rest.
Here's another list of healthy tips for the New Year!
1. Forget all the no-no's of 2010 and focus on the here and now.
2. Drink more water than you think you need.
3. Go through your pantry and clean out all junk, anything expired, anything with white flour, white rice and white pasta. Limit your processed foods!
4. Start a food journal. You will be shocked by how much and what you eat.
5. Make a point of eating every 3-4 hours. Small portions. You'll never go hungry.
6. Exercise at least 30 minutes 5 days per week!
7. Think of the wonderful attributes you have and not the negatives.
It's Time For A New You!!
Thursday, January 20, 2011
Thursday, January 6, 2011
More Enchiladas!
My good friend and client sent me this recipe for enchiladas with a different twist. I absolutely love butternut squash and these enchiladas sound yummy!!! Enjoy!
Butternut Squash Enchiladas
2 large butternut squash
2 Tbls cream cheese
1/2 tsp cumin
1/4 tsp ancho chili powder
2 Tbls diced roasted chili peppers
...1 Tbls green onion, sliced
1 Tbls cilantro
Pinch of salt
Four 6in corn tortillas ( we used flour)
1 cup enchilada sauce
1/2 cup shredded Monterey Jack cheese
Halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out flesh and drain in colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasoning as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down on an oiled pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don't dry out. Bake uncovered at 350 degrees until the cheese melts and turns brown and the filling is hot, approximately 15 to 20 minutes. Serves four.
Calories - 276
Fat - 8 grams
Carbs - 48 g
Protein - 7 g
If you have an awesome HEALTHY recipe you'd like to share, please email me...I'd love to post it for all!!
On another note...Whoop! The Cotton Bowl is tomorrow and we're gearing up over here. I'm planning a surprise birthday party for my son...9 years old! I can't wait to see his face tomorrow when he walks in the house and all his friends and family are here. There's no better way to celebrate a birthday and some awesome football. Go Ags! Enjoy your weekend!
Butternut Squash Enchiladas
2 large butternut squash
2 Tbls cream cheese
1/2 tsp cumin
1/4 tsp ancho chili powder
2 Tbls diced roasted chili peppers
...1 Tbls green onion, sliced
1 Tbls cilantro
Pinch of salt
Four 6in corn tortillas ( we used flour)
1 cup enchilada sauce
1/2 cup shredded Monterey Jack cheese
Halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out flesh and drain in colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasoning as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down on an oiled pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don't dry out. Bake uncovered at 350 degrees until the cheese melts and turns brown and the filling is hot, approximately 15 to 20 minutes. Serves four.
Calories - 276
Fat - 8 grams
Carbs - 48 g
Protein - 7 g
If you have an awesome HEALTHY recipe you'd like to share, please email me...I'd love to post it for all!!
On another note...Whoop! The Cotton Bowl is tomorrow and we're gearing up over here. I'm planning a surprise birthday party for my son...9 years old! I can't wait to see his face tomorrow when he walks in the house and all his friends and family are here. There's no better way to celebrate a birthday and some awesome football. Go Ags! Enjoy your weekend!
Tuesday, January 4, 2011
Happy New Year!!
It's the New Year! The busiest time of year for a personal trainer...my phone is ringing off the hook with people wanting to get healthier and in shape. They all keep saying it's their New Year's Resolution...big mistake! To me, that makes it sound so temporary and just a short term goal for the year. Becoming a healthier you is a lifetime commitment! Of course, I'm here to help both regular and new clients achieve any goals you may have. I do have a few open spots in some group sessions so let me know if you're interested in either adding to your existing training or getting started. Here are my open sessions...
Monday 11:30 am
Friday 9:00 am and 11:00 am
These are 4-person groups and are less than $20 per session!
To go along with the healthier new you, I'm including a recipe. I made this tonight (used Gluten Free tortillas) and it was a hit with the family and always is! I served it with a corn and black bean salad. Enjoy!
Turkey Enchiladas
3/4 C. chopped green bell pepper
1/2 C. chopped onion
1/4 C. all-purpose flour (I use a gluten free mix)
3/4 tsp. ground coriander
Dash of black pepper
2 1/2 C. chicken broth
1 C. shredded cheddar cheese (I use reduced fat)
1 C. fat-free sour cream
3 C. cooked ground turkey
1/4 C. bottled salsa
6 flour or corn tortillas
Preheat oven to 350 degrees. Place a medium sauce pan coated with cooking spray over medium heat until hot; add bell pepper and onion. Saute 3 minutes or until tender. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup of cheese mixture, turkey and salsa in a bowl. Spread 1/2 cup turkey mixture down center of each tortilla; roll up and place in 10x9 baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas and bake for 20 minutes.
Happy New Year to all and God Bless!!
Monday 11:30 am
Friday 9:00 am and 11:00 am
These are 4-person groups and are less than $20 per session!
To go along with the healthier new you, I'm including a recipe. I made this tonight (used Gluten Free tortillas) and it was a hit with the family and always is! I served it with a corn and black bean salad. Enjoy!
Turkey Enchiladas
3/4 C. chopped green bell pepper
1/2 C. chopped onion
1/4 C. all-purpose flour (I use a gluten free mix)
3/4 tsp. ground coriander
Dash of black pepper
2 1/2 C. chicken broth
1 C. shredded cheddar cheese (I use reduced fat)
1 C. fat-free sour cream
3 C. cooked ground turkey
1/4 C. bottled salsa
6 flour or corn tortillas
Preheat oven to 350 degrees. Place a medium sauce pan coated with cooking spray over medium heat until hot; add bell pepper and onion. Saute 3 minutes or until tender. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup of cheese mixture, turkey and salsa in a bowl. Spread 1/2 cup turkey mixture down center of each tortilla; roll up and place in 10x9 baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas and bake for 20 minutes.
Happy New Year to all and God Bless!!
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