Happy Friday!

Standard

Maggie here! Hope everyone is having a great day and excited for weekend. So far my weekend is off to a good start. Baby Gavin did me a solid and took a nice looong nap mid morning.

20140530-141927-51567459.jpg

I used my “me time” to get a workout in and make some lunch.

20140530-161046-58246766.jpg

I completed this workout in my garage and front yard. To get started I go through a dynamic warmup and foam roll. After that I started with my strength portion with superset of Back Squat and Kettlebell Cleans. Each set of back squat I increased weight. The second part of my workout was 5 rounds of three exercises for time. I completed the Handstand Holds as long as possible against my neighbors fence. For Burpee Box Jumps I used my husband’s spare Jeep tire. (Shhh don’t tell him, he he he) and for Knees to Elbows I used a pull up bar. After a short break I set up a timer and finished up with a Tabata workout. Tabata is a form of HITT (high intensity interval training); perform movement for 20 seconds rest for 10 and repeat 8 times. You can do the same exercise for one tabata or go with a superset like I did in this workout.
I enjoyed today’s workout; I left like I pushed some good weights and definitely sweat.

After any good workout it’s time to refuel. I made a Ground Turkey and Veggie Quiche. Kim made this yummy dish at brunch a few months back. Since then it’s been a go-to meal in my house. I mix up the veggies and meat each time I make it. It’s a great way to sneak in a bunch of veggies, my husband loves it and it makes leftovers SO two thumbs up.
I attached a link to the original recipe. Today it was turkey, spinach/kale, broccoli, red peppers and onions.

20140530-171130-61890476.jpg<

Check back next week: Find out how I did in my first 5K post baby!

Disclaimer: Although I have a degree in Kinesiology and certified, you should consult a physician before starting any exercise program. If you choose to do any of the workouts featured on this website, you do so at your own risk.

Grilling Season officially started 5-27-14

Standard

Good morning everyone, Kim here. I am excited to share my FIRST blog post!! I hope everyone enjoyed their Memorial Day weekend and spent QT with family and friends. I did just that and spent some time at the local State Park, caught a few sales and of course made some delicious healthy items on the grill. I’m going to share with you how easy GRILLING can be! Let’s get started!

I love grilling veggies and even some fruit. It gives the produce a whole new taste. Take your favorite veggies (I choose red pepper, eggplant, yellow squash, & zucchini) and cut them into uniform-sized pieces! This helps everything grill evenly.

Cut into uniform shape for the grill

Cut into uniform shape for the grill

You have to add some kind of liquid to the veggies to keep them from drying out. I mix balsamic vinegar with olive oil to cut down on the fat (instead of just using oil) plus it adds a different flavor. Brush on the mixture using a cooking brush.

Brush veggies with balsamic and olive oil mixture

Brush veggies with balsamic and olive oil mixture

We need to have some sort of starch with the meal, so I decided to go with grilled potatoes and sweet potatoes. Be sure to leave the skin on for more fiber! Cut these in uniform shapes as well and season with a drizzle of olive oil, smmmmmaallll amount of salt, and pepper for the regular potatoes. I used a little drizzle olive oil and cinnamon for the sweets.

Grilled potatoes that turn out like fries

Grilled potatoes that turn out like fries

The veggies take longer to cook, so I popped them on the grill first. It was on medium to high heat of the grill and I checked them every so often. I flipped them once for even cooking.

So, a few months back I went to Alaska and caught some Salmon. I shipped it back (frozen) and I personally love Wild Alaskan Salmon which is available at most stores. There are tons of ways to cook it but I decided to go with a simple method for this weekend. I just defrosted them and added fresh lemon juice and fresh cracked pepper. I wrapped them in foil to create little packets.

Foil packets

Foil packets

Here is the final product. The grilled fries are on the left…I like them with grill marks so they are crispy. The veggies are on the right with a lot of the balsamic color and the traditional salmon is below.
Balanced Dinner

I made a grilled peach for dessert but forgot to take a pic 😦 But slice a peach in half and grill. Once it caramelizes, take off and serve with 1/2 cup reduced fat vanilla ice cream. I sprinkle a few blueberries on it too. Delicious!!!!

Thanks for reading my first post!! 😉