Ladies, you are amazing!
You have shown us this week that you are ALL IN! You haven given us your absolute best in the studio with each workout and participating in the food journal challenge this week! We want to say thank you! For giving your best through those tough workouts (even with a smile!), for committing to food journaling and for committing to your health!
As we enter into this Thanksgiving holiday, let us reflect on The One who has given us our health and who gives us daily strength. Focus on our theme for the month — “Nourish Your Body in November.” During this holiday season, reflect on how you nourish your body, mind and spirit. Part of nourishing your mind is filling it with positive thoughts and thoughts of gratefulness!
This Thanksgiving holiday, you also can continue to reach your goals! Yes, you can! Thanksgiving is one day out of the year. And this year, our team wants to encourage you to remember that key word in our theme: nourish. It’s not all about the food! ; ) Use this holiday, to nourish your body, nourish your mind and nourish your spirit. Let that time of fellowship among family and friends be a time of nourishment for your spirit!
Stay tuned for our Black Friday Special!
We want to introduce you to one of our clients — Keri Adams! Her dedication to her workouts and commitment to nutrition is inspiring! She has lost inches and body fat and has made such changes that are affecting her not only her body but her mind!
Here is Keri’s transformation journey...
I started at TransFit in May 2016, after my friend, Lauren Harrell, invited me to Caroline's yoga class'. I've been doing yoga for years, but never a full-on gym/weights experience. After trying a Transformer session, I was hooked. The atmosphere was so positive and welcoming.
After I workout, my mood is instantly better, and I have so much more energy throughout the day. I also enjoy the fellowship with all these wonderful women! Getting up at 5:00 is the most challenging, but if I've done that, I know my day is about to be a good one!
I try to do 2-3 Transformer sessions a week, and yoga or walking (and now running) on my own.
Getting up and working out before I begin my day has made a huge difference in my life. I used to dread getting up every morning, knowing I had to make my hour-long commute to work. Now I look forward to that hour I have to myself, with more positive thinking. Some days I just pray all the way to work, and others I just enjoy some good music. Either way, I'm present in the moment, and not on autopilot.
I am proud to be living a healthier lifestyle, in general. I’m cooking more (thanks to TransFit), and I’m more active. I can feel the difference every day.
My current goal is being more consistent with my nutrition and keeping a positive attitude.
Two of Keri’s favorite TransFit recipes:
Chicken & Broccoli Alfredo
• 2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces 2 cups cooked broccoli (steamed)
• 8oz whole wheat rotini or spaghetti squash
• 2 Tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 2 Tablespoons whole wheat flour
• 1 cup low sodium chicken broth
• 1/4 cup almond milk
• 1/4 cup plain Greek yogurt
• salt & pepper
• 1/2 cup grated parmesan cheese
Directions:Cook pasta/spaghetti squash according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve
Crock Pot Beef Carnitas
• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped
For spice rub---
• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt & black pepper
• Corn tortillas
• Avocado slices
• Your favorite salsa
Mix together all spices in a small bowl. Rub the spices all over your flank steak---be generous here! Then, place your at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeño pepper. Turn heat on LOW and cook for 8 hours. After 8 hours, remove meat from crock pot and shred with a fork. You can either stick the shredded meat back in for another hour or serve as is.
To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado cilantro and a squeeze of lime. You can also serve on a bed of greens or cauliflower rice!
We are so proud of you, Keri, continue to transform and give your best each day! You inspire us, and we all want to follow your goals in keeping a positive attitude, especially around the holidays, too! We can all do it!
If you would like to meet with our nutrition consultant, Katie Woodall, check out the TransFit app and look to see what is best fit for you! We have many new options available on the app! Don't forget to send us your food journal challenge! If you have any questions, please email us at firstname.lastname@example.org.