recipes

👊 Get Ready! The TransFIVE Day Challenge Starts Tomorrow!

Sweet friend,

We hope you had a wonderful weekend, relaxing and spending time doing what you love! We wanted to remind you to join us in our TransFIVE day challenge, which starts TOMORROW! Your transformation starts tomorrow and we are so excited to take this journey into a healthier lifestyle with you! To help kickstart your transformation, come workout with us! You can schedule sessions on our free app HERE!

This ebook includes a getting started guide, meal plan, grocery list, recipes, tips, daily inspiration, and more! Plus, this year we updated it with our favorite spring recipes!

Download the challenge for free NOW! This incredible deal will not last long!

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This week, meditate each day on Luke 10:27, “You shall love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind.” Together, let’s take our minds off sugar for five days, and instead relay our focus on the source of our inner strength. 

Our team is doing the challenge with you! We’ll be checking in on our Facebook and Instagram to encourage you, so make sure you’re following us! Let’s motivate one another to give our best to the challenge this week!

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Fit for a Miracle 5K

The 5K is this Saturday, so make sure you register! You can download the mail-in registration form and bring it into the studio or register at the race. The registration cost is now $30! Are you interested in volunteering for the 5K? Click HERE to find out how you can help!

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We are so grateful for these amazing sponsors! Their generous donations will help ESP build the Miracle League Complex, which provides inclusive play for children and families of all abilities! We are so excited to continue raising money for this cause through 5K and Miracle Mile registrations— don’t forget to register!

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The Saturday following the 5K, we are so excited to host a FREE Mother’s Day run and workout with lululemon! This fun event is for mothers, daughters, and all women in the community. There will be a card station, refreshments, shopping, and fellowship! The event will be held on May 11, 2019 from 9:00-10:30 am.

You can register on the MindBody app HERE or Transfit app HERE!

We have exciting news for May!

To help you finish April strong and start a new month, we are offering our monthly All-Access pass for only $175! Don’t miss out on this awesome deal— purchase sessions today on the TransFit app HERE!

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We want your feedback! Please help us continue to improve by taking 5 minutes to complete the survey below!

Check out our website for blogs, inspiration, recipes, workouts, and more!

Let us know how we can serve you! Email us at transfitathens@gmail.com if you have any questions or want to schedule a one-on-one.

Blessings, 

Team TransFit

🔥 Are You Ready to Kickstart Your Transformation? Try Our TransFIVE Challenge!

Sweet friend,

We have had such an incredible week in the studio with you! April is almost over— make sure you turn in your April Arms Challenge calendar to win a prize! You can bring it into the studio, text a picture to our staff, or email us a picture to transfitathens@gmail.com.

Get excited! It’s time for our TransFIVE Challenge! Join our TransFit community as we revive our bodies, minds, and spirits by eliminating sugar for 5 days! The TransFIVE Challenge includes a getting started guide, meal plan, grocery list, recipes, tips, daily inspiration, and more! We’ve updated the TransFIVE program using our favorite spring recipes, so whether you’ve participated before or this is your first time, you can benefit from the challenge!

This week only, you can download the challenge for FREE! Click the button below to download the Spring TransFIVE challenge.

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What is the TransFIVE challenge? It’s simple. Five days of eating clean, whole foods. You focus on eating lean protein, lots of vegetables and fruits, and healthy fats. You avoid foods with any added sugars and simple carbohydrates like potatoes, breads, and pastas. We believe you can do anything for five days! These five days will allow you to reset your mind, shifting your focus back to your transformation goals! Let’s start May feeling our very best!

Next week, meditate each day on Luke 10:27, “You shall love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind.” Together, let’s take our minds off sugar for five days, and instead relay our focus on the source of our inner strength. Focus on our Creator and love Him with your WHOLE self. 

Our team will be doing the challenge with you! We’ll be checking in on our Facebook and Instagram to encourage you, so make sure you’re following us! Let’s motivate one another to give our best to the challenge next week!

Are you ready to crush your summer goals? We want to connect with you!

We are offering 10% off of our 1-1 sessions to keep you accountable! To schedule a 1-1, use code “TRANSFORM10” at checkout on our free app!

Additionally, we are available for FREE 20 minute-check ins (to help you set new goals, assess body fat and measurements, or anything else you specifically want help with) on Monday and Tuesday afternoons! If you aren’t available or don’t live in town, these meetings can be done via phone call as well! Email us HERE to schedule a meeting!

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Fit for a Miracle 5K

TODAY is the LAST DAY to pre-register for this event at the reduced cost!

After today, registration will increase to $30 and you will not be guaranteed a t-shirt. You can register for this event online HERE or download the mail-in registration form.

Are you interested in volunteering for the 5K? Click HERE to find out how you can help!

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We are so grateful for these amazing sponsors! Their generous donations will help ESP build the Miracle League Complex, which provides inclusive play for children and families of all abilities! We are so excited to continue raising money for this cause through 5K and Miracle Mile registrations— don’t forget to register today!

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The Saturday following the 5K, we are so excited to host a FREE Mother’s Day run and workout with lululemon! This fun event is for mothers, daughters, and all women in the community. There will be a card station, refreshments, shopping, and fellowship! The event will be held on May 11, 2019 from 9:00-10:30 am.

You can register on the MindBody app HERE or Transfit app HERE!

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We want your feedback! Please help us continue to improve by taking 5 minutes to complete the survey below!

Check out our website for blogs, inspiration, recipes, workouts, and more!

Let us know how we can serve you! Email us at transfitathens@gmail.com if you have any questions or want to schedule a one-on-one.

Blessings, 

Team TransFit

✨ 4 Healthy Holiday Breakfast Recipes for You!

Sweet friends,

We are less than ONE WEEK from Christmas! We are so excited to spend precious time with family and friends this holiday season! It is so important to start the day with healthy, filling meals that are filled with nutrients that can fuel our body! We want to share four of our favorite breakfast holiday recipes that you entire family will enjoy! Packed with protein giving you the energy and strength you need to finish 2018 strong and vibrant! If you need other healthy recipes this holiday season, check out our other recipes HERE.

Mini Egg Frittatas

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Mini Egg Frittatas

Ingredients

  • 10 large eggs

  • 1 cup chopped bell peppers

  • 1/2 cup chopped onion

  • 1 cup cooked crumbled low sodium chicken sausage or turkey bacon 

  • 1 cup chopped spinach

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

Directions:

  • Preheat oven to 350°F. Spray a non-stick or silicone muffin tin with nonstick cooking spray.

  • Heat olive oil into a a non-stick frying pan over medium high heat. Add the bell pepper and onion and sauté for 2 minutes. Stir in the meat and spinach and cook an additional 2 minutes. Place 1 heaping Tablespoon into each muffin cup.

  • Whisk the eggs into a medium size bowl. Stir in the salt and pepper. Then pour over the meat mixture in the muffin tin, leaving 1/4″ from the top.

  • Cook for 23 to 30 minutes, or until the egg has puffed and comes clean with a toothpick.

  • Run a knife around the edges to pop the egg frittatas out. Enjoy while hot.

  • Store in the an air tight container in the refrigerator. Eat within 5 days.

Chia Seed Pudding

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Chia Seed Pudding

Ingredients:

  • 1/4 cup vanilla-unsweetened almond milk

  • 1 tablespoon pure maple syrup

  • 1/2 teaspoon pure vanilla extract

  • 2 tablespoons chia seeds

  • 1/2 cup of your favorite berry (frozen blueberries/raspberries)

  • 1/4 cup sliced almonds, toasted

  • 1/2 tsp cinnamon + any desired topping

  • 1/2 cup plain low-fat (2 percent) Greek yogurt (optional)

Directions:

  • In mason jar (or bowl) combine all ingredients except berries & almonds.

  • Shake or stir well. Stir to distribute the seeds if they have settled (after 5 minutes).

  • Cover and refrigerate overnight or for 30 minutes. When ready to eat mix in the almonds & berries.

**Great to make a few jars at one time and place in fridge. Try other fruits or topping! Walnuts and coconut flakes are also great!

**Depending on the type/brand of chia seed you buy you may have to experiment with just the right amount of liquid to get the consistency like you like it!

Baked French Toast

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Baked French Toast

Ingredients:

  • 8 slices of Sprouted Cinnamon Raisin Bread (or whole wheat bread sprinkled with cinnamon if you don’t like raisins)

  • 1 1/2 cup almond milk (no sugar, vanilla)

  • 1/4 cup maple syrup + extra for drizzling

  • 6 eggs

  • Cinnamon

    Directions:

  • Cube bread into 1- 8 inch square pan

  • Whisk together almond milk, eggs and maple syrup.

  • Pour egg mixture over bread cubes, sprinkle with cinnamon and let soak for about 3 hours or overnight.

  • Bake at 375° for about 35-40 minutes, until eggs are set.

  • Cut into 4 pieces, drizzle with maple syrup and serve. Yum!

Gingerbread Smoothie

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Gingerbread Smoothie

Ingredients:

  • 1 cup unsweetened vanilla almond milk

  • ½ frozen banana

  • 2 tsp ginger (or 1 tsp fresh ginger)

  • 1 cup 2% Greek yogurt

  • 1 tbsp ground flax seed

  • 1 tsp cinnamon

  • 1 tbsp maple syrup

  • 1 cup crushed ice

Directions:

  • Put all ingredients in the blender and blend until smooth! Enjoy!

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Click the link below for more recipes that your entire family will enjoy. We have recipes for salads, smoothies, appetizers, dinners and more! 

We want to encourage you as we approach our second challenge day of Holiday Extravaganza and stay strong! We encourage you to go on walks with your family and eat healthy, nutritious meals that fuel your body! Need a transformational workout that you can do at home? Try one of our home workouts on the TransFit app HERE or follow a workout video from our YouTube HERE.

Over the next few weeks, please sign-up for sessions in advance as we are operating on a holiday schedule. Check out our other recipes on our website HERE. Please email us at transfitathens@gmail.com if you have any questions. We look forward to seeing you soon!

Blessings,

Team TransFit

Three New Fall Recipes You NEED To Try!

Sweet friends,

It’s October, which means it’s officially FALL— FINALLY! Bring on that cooler weather! It also means it’s time for new healthier, delicious fall recipes! We are so excited to share some of our favorites with you! Approved by our TransFit Nutritionists.

You and your entire family can enjoy these recipes, and fall is a great time to encourage your kids to help out in the kitchen! It’s a win for everyone!

Porter’s Favorite Pumpkin Bread

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Porter’s Favorite Pumpkin Bread

Ingredients:

  • 1 cup light brown sugar

  • 2 large egg whites

  • 1 cup pure pumpkin

  • 1/2 cup canola oil (or substitute coconut oil)

  • 1/3 cup low-fat plain yogurt (I used 2% organic Greek yogurt)

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour

  • 3/4 cup whole wheat flour

  • 1 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1/2 tsp baking soda

  • 1/2 tsp salt

Instructions:

  • Preheat oven to 350 degrees.

  • Spray metal loaf pan with nonstick cooking spray with flour.

  • In large bowl, combine brown sugar and egg whites.

  • Add pumpkin, oil, yogurt and vanilla extract, and stir to combine.

  • In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda and salt.

  • Add flour mixture to pumpkin mixture, and stir until just combined (don’t overmix!)

  • Pour batter into prepared pan.

  • Bake 45 to 50 minutes. Cool in pan for 10 minutes.

  • Invert pumpkin bread onto wire rack. Cool completely.

Pumpkin Turkey Chili

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Pumpkin Turkey Chili

Ingredients:

  • 2 lb. 99% lean ground turkey breast

  • 3 15 oz. cans of great northern beans, or kidney beans

  • 1 15 oz. cans of pumpkin puree

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 1/2 tbsp chili powder

  • 1 tbsp oregano

  • 1 tsp black pepper

  • 2-3 cups of low sodium chicken broth

  • 1 tsp olive oil

  • Salt to taste

Instructions:

  • Spray a large frying pan with oil, and over medium, cook the turkey, onion and garlic for about 4-5 minutes or until mostly white.

  • Pour into large pot or crock pot the beans, pumpkin, peppers, spices and broth.

  • Mix in the pot and let simmer or crockpot and set on LOW for 8 hours or HIGH for 4 hours.

  • Garnish with avocado, greek yogurt, cilantro and salsa! Enjoy!

Apple Cinnamon Energy Bites

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Apple Cinnamon Energy Bites

Ingredients:

  • 1 1/2 cup oats

  • 3/4 cup organic creamy nut butter of choice

  • 3/4 cup honey crisp apples, grated, small

  • 1/3 cup finely chopped walnuts or pecans

  • 1/3 cup ground flax seed

  • 1/3 cup local honey

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • 2 tbsp Chia seeds

  • 1/3 cup chocolate chips

    ** optional

    Instructions:

  • Stir all ingredients together in a bowl until combined.

  • Cover and chill in a bowl 30 minutes.

  • Roll into 1 inch balls. Store in an airtight container! Enjoy!

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Need more great fall recipes? We are offering a NEW Fall Meal Plan for only $9.99! The plan was created by our registered dietitians, Katie Woodall and Kaeti Shurling and includes four weeks of meal plans, grocery lists and recipes!

If you would like to set up an appointment with our registered dietitians or nutritionists, please feel free to email us at transfitathens@gmail.com. We can’t wait to encourage you this week as you commit to your health!

Blessings,

Team TransFit

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Transformation Tuesday- NEW Recipes You Need to Transform Your Nutrition!

Sweet friends,

Summer can be extremely busy with schedules changing every day! We all know how difficult it can be to prepare, in advance, healthy meals and snacks! Just like with everyday life, preparation is key! Planning ahead, even in the summertime, can help you reach your nutrition goals and help you achieve the body, mind, and spirit transformation you desire! Check out two of our new, favorite recipes! You are going to LOVE THEM! 

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Summer Peach Salad

Total Time- 20 mins

Fresh peaches make the perfect easy summer salad. Pecans and a light honey vinaigrette drizzled on top make this the most incredible salad.

Serves: 6

Ingredients

  • 5 ounces  Arugula or Mixed Greens
  • 1-2 Peaches, sliced thin
  • 1 Nectarine, sliced thin
  • 8 ounces Fresh Mozzarella
  • ½ cup Pecans, chopped in half

Honey Vinaigrette:

  • ⅓ cup Olive Oil
  • 3 Tablespoons White Wine Vinegar (or balsamic)
  • 2 Tablespoons Honey
  • ½  teaspoon Salt
  • Pepper to taste
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Instructions

  1. Toast Pecans in oven 425 – 2-3 minutes
  2. In a small bowl, whisk olive oil, vinegar, honey, and salt to taste.
  3. On large platter or bowl, place greens, peaches, nectarine, fresh mozzarella, and pecans. Sprinkle sea salt over fresh mozzarella. Serve with honey vinaigrette. Enjoy! Add grilled chicken or salmon to make a complete meal.
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Classic Gazpacho

Loaded with tomatoes, cucumbers, red peppers, shallots, tomatoes, olive oil and sherry vinegar a delicious chilled soup. Low-carb, gluten free, dairy free, and Paleo friendly!

Servings: 10 servings

Calories: est 200 

Ingredients

  • 3 1/2 pounds ripe tomatoes 
  • 2 red peppers, seeds, veins and stem removed
  • 2 large shallots, skin removed, minced
  • 2 large garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 large English cucumber, skin and seeds removed
  • 3 jalapeños, seeds, veins and stem removed (1 for garnish to taste)
  • 1/4 cup sherry vinegar
  • 1 teaspoon Tabasco (and more to taste)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 avocados for garnish
  • 1/3 cup cilantro for garnish
  • 2 green onions for garnish

Instructions

1. Wash, dry and remove the core of each tomato. Over a mesh colander with a large bowl underneath, use a spoon and scoop out the meat of the tomato, leaving the skin and flesh intact. Make sure all the juice, seeds and meat go into the colander. Set the hollowed out tomato aside.

2. Make sure the tomato seeds are removed from the meat, then put the tomato pieces into a food processor (or blender).

3. Using a spatula press, stir, and work to get all the juice through the colander, leaving the seeds behind. Discard the seeds and add the juice (should be about 11/2 cups) to the food processor or blender.

4. Add half of one chopped red pepper, half of one chopped shallot, 2 minced garlic cloves, and 2 tablespoons of extra virgin olive oil, and tabasco to the food processor. Blend until completely smooth. Pour this liquid into a large bowl and set aside

5. Finely chop the rest of the shallots and red pepper, jalapeno, cucumber, and tomato skin with flesh. Add to the bowl of tomato liquid, then stir in sherry vinegar, salt, and pepper. Place in the fridge and let chill at least 2 hours (longer would be better) before eating.

6. Meanwhile, finely chop the jalapeno, green onions, and parsley for garnish and refrigerate until soup is ready to serve. Slice and dice the avocado for garnish right before serving.  ENJOY!

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If you would like to set up a session with our Nutrition Consultant, Katie Woodall, or Registered Dietitian, Kaeti Shurling, to discuss your personal nutrition plan you can purchase a consultation or package on our website HERE or email us at transfitathens@gmail.com for more information!  You can also find FREE meal plans on our website HERE

Try these recipes sometime this week! Remember to email us at the end of the week with your June Squat Challenge calendars! You could be entered to win a MONTH of FREE SESSIONS! We are so proud of you and the way you have committed to living transformed this summer! 

If you have any questions, please email us at transfitathens@gmail.com. 

Blessings,

Team TransFit  

It's Taco Tuesday! 🌮 Healthy Taco Recipes You Will LOVE!

Happy Taco Tuesday! 

Can you believe May is almost over?! We are so glad that we have been able to celebrate this month with YOU! Our May Transformation Challenges are coming to an end, but YOUR transformation progress for this summer is just beginning! 

Today, we wanted to share one of our favorite summer TACO TUESDAY recipes! You will love it and so will your kids! Some kiddos aren't big fish eaters, but my kids LOVED these tacos! They have a perfect texture, and flavor! Enjoy! 

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Blackened Salmon Tacos

Total time: 20 minutes, Serves 8 Tacos

Ingredients

For the blackened salmon:

  • 1 tablespoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon dried thyme
  • 2 teaspoons cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 4 (6 oz.) pieces salmon
  • 2 tablespoons olive oil                               

For the tacos:

  • 8 corn or flour tortillas or Bibb Lettuce for wraps
  • 2 cups green lettuce, chopped fine
  • 1 can organic black beans (rinsed)
  • 2 cups of cauliflower rice or white rice for kids
  • 1 cup diced tomato
  • 1/4 cup diced red onion (optional)
  • 2 tablespoon minced cilantro
  • ¼ cup greek yogurt as a sub for sour cream
  • 1 lime, cut into small wedges
  • 1 avocado

Instructions

To make salmon: In a small bowl combine the spices. Put the mixture on a plate and coat the portions of salmon. Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. Add the salmon flesh side down. Cook for 2 to 3 minutes per side or until skin is crispy. Once the salmon has slightly cooled, peel the skin away with a fork and cut salmon into large chunks.  You can also broil the salmon on 500 for 8-11 minutes on foil.

Fill each tortilla or lettuce wrap with lettuce, tomato, onion, black beans, rice of choice, and about ½ of each salmon fillet, a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of Greek yogurt or salsa.

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You can find FREE meal plans and recipes on our website under the HEALTHY LIVING TAB! Check out these meal plans and recipes for fun, healthy recipes! If you would like to meet with one of our nutrition consultants or registered dietitian, you can purchase 1-1 appointments on our FREE app or on the TransFit website!

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We hope that you have been keeping up with your May Transformation Challenge! Fill out your calendar and commit to maintaining or losing weight if you participated in our May Total Transformation Challenge! Reminder, Wednesday, May 30 and Thursday, May 31 are the final days for the weigh-in for the May Transformation Challenge! We are so excited to see each of your results! Thank you for committing to make exercise your medicine this month! We are so proud of each of you! 

If you have any questions, please email us at transfitathens@gmail.com.

Please continue filling out the TransFit Survey! Please fill out this survey, so that we can better serve YOU! Completing this survey will give you $5 OFF your next purchase! Use the code TRANSFORM5! 

Blessings, 

Team TransFit

Why YOU Need Strength Training to Transform Your Body! Awesome Olympic HIIT Workout!

Happy Saturday, sweet friends!

We love seeing each of your smiling faces in the studio! Each day is one step closer in the right direction when you are staying accountable to your goals! Continue to strive for progress- this weekend! Come join us this morning at 8 AM or at 10 AM for our NEW Saturday session! Today, we want to share about the importance of strength training and a fun Olympics workout!

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Strength training is just what your body needs to fight the loss of muscle, bone mass and strength that comes with age. Resistance bands and balls, hand weights, barbells, and even your own body weight can be used as resistance when designing a strength-training program. Even better, all that new muscle and strength pays off in a long-term boost to your metabolism, which helps keep your body lean and sculpted. Suddenly, dumbbells sound like a smart idea! Below are some extra benefits to help explain why we as women need to build strength training into our weekly fitness plan. 

Benefits of strength training for women:

  • Improved body composition & increase lean body mass
  • Increased metabolic efficiency (burn fat!)
  • Increased bone density
  • Decreased psychological stress 
  • Increased energy levels and mood

Here is an awesome workout we want to share with YOU! This workout can be done anywhere and is great to take with you when you travel.

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Let's work to finish this February strong! We know that you can achieve those goals you set at the beginning of the month. For more workouts, videos, recipes, and inspiration check out our app and website under the HEALTHY LIVING tab!

We want to invite you to save the date for our March Lunch and Learn with Peter Dale! The Lunch and Learn will be March 8 at 11 AM and we will meet at The National to hear more about the delicious and healthy power lunch! We hope you will join us! Sign up on the app

Let us know if there is anything we can do to help you! 

Blessings, 

Team TransFit

New Recipes and Lunch & Learn You Don't Want to Miss!

Sweet friends, 

Wow! It has been a wonderful week at TransFit! We are so proud of each of you for showing up and giving it your best, both in and out of the studio! One hour, one day at a time - yes you can transform!  If one of your 2018 goals is to eat more nutritious foods our TransFit Team is excited to share new recipes this year! So bookmark our recipes section of the website for new healthy favorites! 

Today, we have a few new, amazing healthy recipes that you and your family are going to LOVE! Kelly and I had this dish with the cauliflower rice and we served the kids with regular rice. The salad will keep great for days so you can make a big batch and eat all week long (anyone's goal meal prep?)! Save these recipes and add them to your meal plan! 

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Stir Fry Ginger Cashew Chicken

Total time- 20 mins

Serves: 2

Ingredients

For the cauliflower rice:

  • ½ tablespoon coconut oil
  • 1 head of cauliflower
  • Salt and pepper, to taste
  • OR purchase already riced cauliflower 

For the sauce:

  • 3 tablespoons cashew butter
  • 3 tablespoons coconut aminos
  • 1 tablespoon freshly grated ginger
  • 1 cloves garlic, minced
  • 3 tablespoons warm water, to thin the sauce
  • spicy: add a few bits red pepper flakes

For the stir fry:

  • 1 pound boneless skinless chicken breast, cut small 
  • 1 tablespoon coconut oil, divided
  • Salt and pepper
  • 2 cloves garlic, minced
  • 1 bunch green onions, sliced
  • 1 medium head broccoli, cut into small florets
  • 1 red bell pepper, sliced thin
  • 1 large carrot, shredded

To garnish:

  • extra green onion
  • 2 tablespoons chopped cilantro
  • ¼ cup raw cashews
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Instructions

Remove all greens from cauliflower and break into florets. You can either use a box grater, or a food processor to process the cauliflower into rice. If using a food processor (the easier method), simply add half of cauliflower florets to bowl of the food processor with a blade attachment. Pulse until cauliflower resembles rice. Add in remaining florets and process again until cauliflower becomes rice-like. Set aside in a large bowl until ready to cook.

OR- cook already riced cauliflower! 

Next prepare your stir fry sauce: In a medium bowl, whisk together the cashew butter, coconut aminos, ginger, garlic, warm water and red pepper flakes if desired. Set aside.

Now you’re ready to cook your stir fry: Add coconut oil to a large wok or pot and place over medium high heat. Once oil is hot, add chicken and generously sprinkle with salt and pepper. Cook chicken for 5-6 minutes or until fully cooked and no longer pink. Once chicken is cooked, transfer to a bowl.

Add in the other ½ tablespoon of coconut oil to the skillet and reduce heat to medium. Add minced garlic and cook for 30 seconds or until fragrant, then add in green onions, red bell pepper, shredded carrot and broccoli florets. Stir fry for 5 minutes or until onions cook down and broccoli becomes a little tender. Reduce heat to low, add in chicken and your sauce, gently stirring to coat veggies. and cook for another few minutes while you make the cauliflower rice.

When veggies are cooking, make your cauliflower rice: Add ½ tablespoon coconut oil to a separate large skillet and place over medium heat. Once oil is hot, add in cauliflower rice and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

There are four servings: Serve ¼ of stir fry with about 1 cup of cauliflower rice. Garnish with green onion, cilantro and cashews. Yummmm!

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Asian Kale Slaw with Ginger Cashew Dressing

Total Time: 20 Minutes

Servings: 6

Ingredients

For the Salad

  • 4 cups chopped curly kale, thick stems removed 
  • 3 cups  shredded red cabbage
  • 2 cups  shredded carrots
  • 1 red bell pepper, sliced small
  • 3/4 cup chopped  cashews
  • 1/2 cup chopped fresh cilantro
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For the Dressing

  • 3 tablespoons creamy cashew butter
  • 4 tablespoons brown rice vinegar
  • 1 tablespoon fresh lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon liquid coconut amino acids 
  • 2 tablespoons honey
  • 1 large clove garlic, chopped
  • 1-inch square piece fresh ginger, peeled and chopped
  • 3/4 teaspoon salt
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Instructions

Combine all of the ingredients for the salad in a large mixing bowl. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy. Pour the dressing over the salad and toss well. Let sit 10- 15 so kale and cabbage can wilt some.  Add in extra rice vinegar and more cracked black pepper if needed at end!  Serve & enjoy.

Today is the last day to sign up for our Lunch and Learn! We would love to see you 12:30 Friday!  The program for the Goals workshop will help you to make a plan and teach you how to achieve your goals and dreams for an amazing year! 

 Please sign up by 1 PM today on our FREE app under SPECIAL EVENTS! We look forward to seeing you! 

If you have any questions, please email us at transfitathens@gmail.com. 

Blessings, 

Team TransFit

Add These Healthy Recipes to Your New Years Day Meal!

Happy Saturday sweet friends!

We have missed being in the studio with you, but hope you have enjoyed this holiday season spent celebrating with family and friends! Keep exercising and drinking that water! We beleive in you!

As the New Year approaches, we hope that you are preparing for your BEST year yet! We look forward to hearing all that you want to accomplish this coming new year and we want to help you achieve all your goals! Check out our January Jump Start packages and find the package that works best for you! This will help you kick start your new year, new you! To purchase, you can go to our app HERE or website HERE!  

In preparation for you new year, here are three great recipes to try! Great for a New Years Eve Dinner! More easy healthy recipes will be in ourJanuary Jump Start Packages!  The Jump Start meal plans, workouts, accountability and inspiration will help you kick start your New Year! To purchase, you can go to our TransFit website HERE or TransFit app HERE

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Walnut-Crusted Pork Tenderloin

  • 1 pork tenderloin
  • 1 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1.5 Tbsp. mustard powder (I used regular mustard because I was out!) 
  • 1 tsp. pepper
  • 1 1/2 tsp. salt
  • 1/2 cup walnuts, chopped 

Preheat oven to 375 degrees. Wash the pork tenderloin and pat it dry with paper towel. Mix the dry ingredients together (except the walnuts) and then rub all over the tenderloin. Next, cover the pork with the chopped walnuts (save just a few of the walnuts). Lightly spray a baking pan with olive oil spray and then place the tenderloin in the center of the pan and roast for 30 to 35 minutes. All ovens vary, so just check the pork with a meat thermometer to ensure it’s done (145 degrees). Serving suggestions: serve a few slices over a bed of your favorite greens sprinkled with the remaining chopped walnuts. Drizzle with your favorite vinaigrette dressing & enjoy! 

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Maple Roasted Sweet Potatoes

  • 4 small sweet potatoes peeled & cut into 1-inch cubes
  • 1/4 cup  maple syrup
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon fresh black pepper
  • 2 small shallots diced
  • 2 tablespoons balsamic vinegar

Directions:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized and soft, about 25 -35 minutes. Be sure to check them after 15 minutes and stir, if needed.
  3. Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
  4. Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.
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New Year Salad

  • 6 cups fresh baby spinach
  • 1 pint raspberries
  • 1 avocado, diced
  • 4 ounces crumbled gorgonzola or goat cheese
  • 1/4 cup sliced almonds, toasted
  • half a small red onion, thinly sliced (optional)
  • raspberry  vinaigrette(recipe below)

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

Raspberry Vinaigrette 

Ingredients:

  • ½ cup raspberries or 1 TBSP raspberry preserves
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Place all ingredients in a blender and blend until smooth.
  2. Adjust honey to taste.
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We can't wait to see you in the studio on TUESDAY! Make sure to register for sessions in advance, so that we can prepare the best new workout for you!

For all of our Holiday Extravaganza participants, weigh-ins will begin on January 2nd and end on January 12! If you have any questions, please email us at transfitathens@gmail.com. 

Blessings, 

Team TransFit 

Healthy, Delicious Breakfast Ideas for Your Holidays!

Happy Saturday! 

We know you have family approaching for the holidays! Today, we want to share two great breakfast recipes with you to try this holiday season. It is so important for to have a well-balanced, low sugar, high protein breakfast before heading off for the day! We are a huge fan of "Make ahead" anything so these 2 breakfast recipes are great to try for this Christmas Holiday!! Both are super easy & delicious!!! Enjoy!


Baked French Toast

Thankfully there is such a thing as healthy French toast. The Sprouted Cinnamon Raisin Bread eliminates refined flours and extra sugars, and the eggs add an additional protein boost that is welcome in any of my breakfasts. 

- 4 servings

  • 8 slices Sprouted Cinnamon Raisin Bread (or try whole wheat bread & sprinkled it w cinnamon....my kids don’t care for raisins)
  • 1 1/2 cup almond milk (I use no sugar, vanilla)
  • 1/4 cup maple syrup + extra for drizzling
  • 6 eggs
  • cinnamon

Cube bread into 1- 8 inch square pan

Whisk together almond milk, eggs and maple syrup.

Pour egg mixture over bread cubes, sprinkle with cinnamon and let soak for about 3 hours or overnight.

Bake at 375° for about 35-40 minutes, until eggs are set.

Cut into 4 pieces, drizzle with maple syrup and serve.

The portion size is huge and there are about 313 calories and 19 grams of protein per serving.


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Healthier Breakfast Casserole

  • 4-5 links organic turkey or chicken breakfast sausage, (4 small links)
  • 1 teaspoon olive oil
  • 1/2 small onion, chopped (optional)
  • 1/2 red bell pepper, chopped (optional)
  • 4 large eggs
  • 4 large egg whites
  • 2 1/2 cups low-fat milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt & pepper
  • 1/4 teaspoon freshly ground pepper
  • 2/3 cup shredded extra-sharp Cheddar cheese, divided
  • 8 slices whole wheat bread, crusts removed

Coat a 9-by-13-inch baking dish with cooking spray.Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl.Add oil, onion and bell pepper to skillet; cook, stirring occasionally, until vegetables soften, about 5 minutes. Add sausage and cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat and set aside.Whisk eggs and egg whites in a large bowl until blended. Whisk in milk, mustard, salt and pepper. Stir in 1/3 cup Cheddar. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread and top with reserved vegetables and sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap and refrigerate for at least 5 hours or overnight.Preheat oven to 350°F. Bake casserole, uncovered, until set and puffed, 40 to 50 minutes. Serve hot.

Make Ahead Tip: Prepare; cover and refrigerate overnight!

 


As a reminder, TransFit will be open next Monday-Wednesday (December 19-21). We would love to see you in the studio during those three days! Please register for these sessions in advance, so that our team can prepare and have the best workout for YOU! If you have any questions, please email us at transfitathens@gmail.com. We look forward to seeing you in the studio! 

Blessings, 

Team TransFit

Try These Holiday Tips to Feel Your Best This Christmas!

Happy Tuesday, ladies!

As we continue into this wonderful season, one of the most challenging things in our health journey can be staying on track when we go to holiday parties. We all know that these parties come with friends and family, but also endless amounts of food. People gather and all bring dishes that are so tempting and we often go through a cycle of overeating and then feeling guilt and shame after the party. Friends, let's not do this to ourselves this holiday season! Here are a few tips on how to have your best and healthiest holiday season yet! 


1. Focus on fellowship with family and friends!

Of course, when we think about holiday parties, we think about food. Enjoy yourself, but remember, it’s not all about the food!

2. Keep moving!

Stay on track with your fitness goals by continuing to schedule your workouts as usual. Block off these times in your schedule so you don’t skip a workout. When family is in town, take walks together! And park further away from stores to get in extra steps!

3. Bring a healthy dish!

Unsure about what you’ll eat at a party? One way to be prepared is to bring a healthy dish (or two!) Fix a large salad and serve it in a festive Christmas bowl. Arrange fresh fruit or vegetables in the shape of a Christmas tree!

4. Eat smart!

Make sure you’ve eaten normally throughout the day so when you arrive at a party, you’re not starving! Remember TransFit’s favorite saying, “Everything in moderation!” Save those splurges for your favorite holiday treats instead of wasting calories on those store-bought holiday cookies or candy! Stay hydrated throughout the day as well (minimum 64 ounces!) When fixing your plate, choose a lean protein and select green vegetables when available. Pack healthy snacks, like 100-calorie packs of nuts or Kind bars, when shopping or traveling so you’re less tempted to pull through a drive-thru.

5. Begin with the end in mind!

January is only a couple weeks away! Need some extra accountability? We’re here for YOU and believe in YOU! The TransFit team wants to see you reach your goals! We want to see you get your $20 back in January at the end of our Holiday Extravaganza! Remember: consistency is key! Remind yourself daily to focus on portion control and exercise!!

 

Here is a great salad to take to Holiday parties! 


Spinach, Pear & Feta Salad with Pecans & Pomegranate

·      10oz Fresh Spinach

·      2 Pears, sliced

·      1/2 cup Pecans, toasted, chopped

·      1/2 cup Feta, crumbled

·      1/4 cup Pomegranate Airls

 

The Pine Pecan Vinaigrette

·      1/2 cup Pecans, toasted, chopped

·      1 pint Cider Vinegar

·      1/2 pint Sherry Vinegar

·      1 tsp Whole Grain Mustard

·      1/2 tsp Brown Sugar

·      1 1/2 pint EVOO

·      Salt & Pepper pinch

·      Chili Flake pinch

·      2 tbsp Fresh Chopped Parsley

 In a large mixing bowl whisk all ingredients or in a large dressing jar with a lid, mix all ingredients and shake. Keep in refrigerator.


Friends, it is time that we break free from the cycle of holiday over eating. Parties should be filled with laughter, fun, and time spent with the ones that you love. Take this opportunity to practice your will power, and then notice how great your body and spirit feel after the party because you have experience all of the great fellowship without any guilt or shame in overindulging. 

Now you may be wondering what to do if you get off track and have one too many pieces of Christmas candy or dessert. Friends, do not let any sort of guilt enter your mind! Let it go- it is in the past! Clean the slate! Realize that this journey you are on it not a diet. No friends, this is a lifestyle and sometimes you will face challenges! I encourage you in these times to remember why you started this lifestyle. Think for a second on all of the positive changes you made this holiday season in compared to your last. Think of how far you have come and all the progress you have made. Now with a renewed mind and spirit prepare to have your best healthiest day tomorrow and drink plenty of water and tea to help purify your body so you can feel your best! 

TransFit Holiday Schedule: open this week (December 12-17), open Monday-Wednesday next week (December 19-21), and will open back up Tuesday, January 3, 2017

Don't forget to get your friends and family gift cards! You can pick them up in the studio or purchase them HERE!

You can do this friends! We are praying for you and can't wait to hear all the success that you have and how God blesses your holiday season! 

Blessings, 

Team TransFit

Holiday Extravaganza Countdown & 3 Healthy Thanksgiving Recipes!

Sweet friends! We are getting so close to the start of our Holiday Extravaganza Challenge! Can you believe it?? If you haven't yet- email me to set up a weigh-in appointment and join in on the party!! Email me at transfitathens@gmail.com.

If you are unsure- check out the results from last year here! AMAZING! Collectively, the participants lost 116 pounds!!!  To put that in perspective, 116 pounds of fat equates to roughly 738 Big Macs, 2,900 cans of Coke, or 3,867 bananas! Check out the winner from last year! Please read her story in the above link. 

First prize wins the cash in the bucket!!! 2nd prize will be an entire outfit donated by Lulu Lemon Athens that you can pick out! 3rd & 4th prize will be some awesome gift baskets with donated items from local businesses! Super great prizes!! But the best prize - that you are feeling amazing January 1st 2016! 

I am hearing so many great stories from you about the success you have had with your Food Journal Challenge this week which is GREAT practice for holding yourself accountable as you prepare for the holidays! You have a few days left- keep up the great work and email us photos of your journal (written or MyFitnessPal), we would LOVE to encourage you and praise you for your hard work! 

As we look ahead to next week starting the challenge, we must start to think about the holiday season and what all it is going to hold. If you are like me, you've already begun to think about all the dishes you will have to prepare, events you will be going to and the full (yet wonderful!) schedule the next few weeks hold. Amidst all of this we have to stay focused on our goals and be diligent even through the holidays! Our client spotlight Tina Carpenter said in her article "Just live, learn and laugh along the way…and enjoy your life as you strive each day to be your best. If you are misguided or if you make mistakes, shake it off and get back on your bath to being the best you can be!" That is the mindset I encourage us all to have this season! There will be times when we will have a treat that maybe we didn't plan for or a day when we will miss a workout- BUT what is important is that you do not allow that to completely take your eyes off of your goals and your progress. If you put that small slip behind you but get right back on track, you will find that you are even better than before!! Patience and perseverance will be the name of the game!! 

 

It's Pumpkin Time! Favorite Pumpkin Recipes!

It's Pumpkin Time!  Favorite Pumpkin Recipes!

Sweet friends, it is that time of year again! The air is turning crisp and we are beginning to see the first signs of fall!! You know what that means- LOTS of pumpkin!! This is so great because pumpkin is not only delicious in many different foods, but it is incredibly healthy as well. 

Healthy Thanksgiving Recipes and Tips

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With Thanksgiving only a few days away and the Holiday Extravaganza weigh-ins going on, a lot of excitement and energy is in the air. To ensure that you have the best, and healthiest, holiday possible, I wanted to share a few tips and recipes that I use to stick to my goals and hold myself accountable.

Top Three Tips for a Healthier Thanksgiving

  1. Load up on veggies! Turkey is an ideal dish to compliment with delicious vegetables. Fill your plate with kale, pumpkin, sweet potatoes, asparagus, cabbage, onions, brussel sprouts, green beans, and mushrooms for some guilt-free goodness. Try to steam as many of the vegetables as possible to ensure their nutritional value is maintained, or roast them with high quality oil. 
  2. Limit your alcohol intake choose water instead! With alcohol dehydrating the body, zapping energy, and providing excess calories, keeping tabs on the amount you consume is a good idea. Try to drink 8-10 glasses of water a day to reduce cravings for other beverages, and consider bringing your own beverages to a party so you won't be tempted to drink a sugary concoction. 
  3. Steer clear of refined sugar. One of the main sources of calories over the holidays is refined sugar. It can damage the immune system, cause mood swings, and contribute to ailments such as tooth decay or heart disease. Stay away from processed, packaged foods over the holidays and stick to consuming lots of fruits and veggies!

Three Thanksgiving Recipes for a Well Balanced Meal

Finding recipes that are kid-approved and healthy can be a bit of a challenge, especially since I like to shoot for a good balance of protein and carbohydrates, as well as lots of veggies. Luckily these three recipes fit the bill perfectly. Brined Turkey provides lots of protein, Maple Roasted Sweet Potatoes provide some delicious carbohydrates, and then Green Beans with Pomegranate and Toasted Walnuts provides necessary fiber and nutrients.

www.FireandFlavor.com

Brined Turkey

Fire & Flavor’s Apple Sage Brine infuses your bird with delicious holiday flavors like dried apples, cranberries, sage and other holiday herbs. Apple Sage Brine and Herb Brine are my favorites, and I have used them the past four years! This ready-made brine mix is for those busy cooks that don’t have time to mix their own and is so juicy and flavorful!

I place my turkey in a brining bag (large, leak-proof zipper-top bag), which you can purchase at stores like Whole Foods Market, Bed Bath & Beyond or turkeyperfect.com.

Serve a brined turkey at your holiday table this year, and I can assure you that your guests will keep coming back for more!

Photo by: The Food Network

Maple Roasted Sweet Potatoes

Ingredients:

  • 4 small sweet potatoes (or 2 large), peeled & cut into 1-inch cubes
  • 1/4 cup  maple syrup, divided
  • 1/4 cup extra-virgin olive oil, divided
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 4 large shallots, peeled and thinly sliced
  • 2 tablespoons balsamic vinegar

Directions:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.
  3. Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
  4. Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.

Green Beans with Pomegranate and Toasted Walnuts

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  1. Ingredients

    • 1/2 cup walnuts
    • 1 pomegranate, seeds only
    • 1 1/2 pound green beans (haricots verts or traditional green beans). Fresh is preferred, but frozen green beans work great too.

    Vinaigrette Dressing

    • 2 tablespoons flax oil, or olive oil
    • 2 tablespoons coconut vinegar or apple cider vinegar
    • 1 tablespoon shallot, finely chopped or 1-2 teaspoons onion
    • 1 teaspoon dijon mustard
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon pepper

    Directions

    1. To toast walnuts, heat a saute pan over medium heat and add walnuts. Set timer for three minutes. After three minutes, stir and watch until crisp and fragrant. This takes about seven minutes total. Transfer to a bowl so they do not continue to cook.
    2. Seed pomegranate or buy pomegranate seeds.
    3. Rinse green beans. Take a small handful and align the ends by tapping them on the cutting board. Cut the tips off all at once and repeat to the opposite end. Do this until all beans are completed. Do not cut beans into pieces; this will make them mushy once cooked.
    4. Pour 2-3 inches of water into a pot with steamer. Once the water is at a rapid boil, turn the heat to medium, add beans and cover. Steam 5-6 minutes until bright green and tender-crisp. Don’t overcook.
    5. In a two-cup glass measuring cup or medium bowl, combine the oil, vinegar, shallot, mustard, salt and pepper. Whisk until oil is incorporated well. Toss the beans with vinaigrette. Store in the refrigerator until ready to serve. Just before serving, sprinkle the salad with pomegranate seeds and toasted walnuts.

Blessings,

Caroline

Pumpkin Snacks and Crafts

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It's finally starting to feel like fall here in Athens. The leaves are changing colors, the nights are cooling off, and of course pumpkins are everywhere. It's still a little too early to carve pumpkins for Halloween, so the kids and I decided to get in the fall spirit by incorporating other forms of pumpkin in our lives!

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Porter's Favorite Pumpkin Bread

Ingredients

  • 1 cup light brown sugar
  • 2 large egg whites
  • 1 cup pure pumpkin (you can use canned organic pumpkin)
  • 1/3 cup Coconut Oil (melted)
  • 1/3 low-fat plain yogurt (2% organic greek yogurt or try pure coconut milk)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 & ½  teaspoon baking powder
  • 2 teaspoons  ground cinnamon
  • ½  teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Spray 8 1/2 by 4 1/2 metal loaf pan with nonstick cooking spray & sprinkle with flour.
  2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
  3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
  4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

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Pumpkin Pie Protein Smoothie

(Makes 1 serving) Ingredients

  • 1 cup Almond Milk
  • 1/2 cup pumpkin (I used pureed, canned, organic)
  • 1 serving Vanilla Protien Powder
  • 1 frozen banana
  • 1 TBSP Ground flax seed
  • 1 tsp. Pumpkin Pie spice (no sugar added)(nutmeg, ginger)
  • 1 tsp + Cinnamon
  • ½  tsp Vanilla extract
  • Crushed ice to fill - (you can also throw in a few small carrots for extra veggies!

Directions

  1. Place all ingredients in a blender, and blend till smooth.
  2. Pour it into a pretty glass, top with cinnamon, coconut & enjoy

Photo by Whole Foods

Pumpkin Turkey Chili

Ingredients

  • 2 lb. 99% lean ground turkey breast
  • 3 15 oz. cans of great northern beans, or kidney beans
  • 1 15 oz. cans of pumpkin puree
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • ½ Tbsp Chili powder
  • 1 Tbsp..Cumin
  • 1 Tsp. Oregano
  • 2 tsp. black pepper
  • 2-3 cups of low sodium chicken broth
  • 1 tsp. olive oil
  • Salt to taste

Directions

  1. Spray a large frying pan with oil, and over medium, cook the turkey, onion, and garlic  for about 4-5  minutes or until mostly white
  2. Pour into large pot or crock pot the beans, pumpkin, peppers, spices and broth.
  3. Mix in the pot and let simmer or crockpot and set on LOW for 8 hours or HIGH for 4 hours.
  4. Garnish with avocado, greek yogurt, cilantro, and salsa! Enjoy!

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"I am Thankful" Pumpkin Craft

Materials

  • orange and green construction paper
  • staples or brads
  • scissors

Directions

  1. Cut out 8 pieces of orange contraction paper into 1 inch strips.  You will also need to cut out 2 leaves and 2 skinny strips of green contraction paper for the vines
  2. Have the kids write something they are thankful for on each strip of orange construction paper.  Be sure to leave about a 1 inch space on the sides of the strip so the writing isn't covered up when stapled together
  3. Use a stapler or brads to attach the orange strips at the top and then at the bottom to form a pumpkin.
  4. Add your leaves and green vines.  I rolled up the green construction in a paper to help curl the vines.

We are also thinking about heading out to a pumpkin patch or corn maze soon while the weather is so nice. Being active as a family is a great way to stay healthy, and for us to spend some time together. Plus it gives the little people a perfect opportunity to pick out their favorite pumpkins and to tire themselves out a bit on a hayride or in the corn maze.

There are two farms nearby that offer these fun activities: Washington Farms and Athens Corn Maze. Pick the one closest to you and take your kids on an adventure this fall!

Blessings,

Caroline

The most amazing Zucchini Bread Recipe!

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While staying with my parents in North Carolina last week, we were excited to see that Nan-Nan actually can grow things in her garden (we have not been so successful this year)!  Porter went peaking around the brush of the garden and found 3 monstrous zucchini! He was so proud and like most little boys immediately started using the large zucchini as a sword!!!  Zucchini swords was a new one to me but hey- he was playing with veggies- I was happy! One of Porter's favorite TV shows is Master Chef Junior (on FOX) and now he wants to help with anything and everything in the kitchen! Fun but tricky as all ingredients are toys and all utensils are weapons (in true boy fashion). Regardless of the MAJOR mess that was made, we had fun creating, tasting, and baking a healthy version of zucchini bread.  We knocked out crafting and cooking in one activity --check! A great breakfast (Kaitlyn spreads peanut butter on her piece) or afternoon snack that everyone can enjoy! Hope you like it!

Blessings, Caroline

Zucchini Bread

Ingredients:

  • 3 eggs (farm fresh are best)
  • 1-cup coconut oil (melted)
  • 1 cup of local honey (or 1 cup sugar)
  • 2 cups grated zucchini (with green peel), excess liquid squeezed out
  • 1 TBSP vanilla
  • 3 cups flour (white-wheat is a good option or mix regular with wheat)
  • 1 TSP baking soda
  • 1 TSP baking powder
  • 1 TSP salt
  • 1 TBSP cinnamon
  • Optional: can add 1-cup chocolate chips

Directions:

  1. Combine first 5 ingredients in a large bowl.
  2. Add dry ingredients and stir until well mixed; do not beat.
  3. Fold in optional ingredients.
  4. Pour in 2 greased and floured loaf pans
  5. Bake at 325 degrees for 55 to 60 minutes, until top is completely dry.
  6. Remove from pan(s) and let cool on a wire rack. A loaf freezes well.

    Zucchini Bread

Children's Health and Wellness Issues in Georgia

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Hi friends!

I was recently asked to serve on a panel at the Junior League of Athens regarding health and wellness as they were choosing a focus for the upcoming year. Childhood obesity and how to educate children on living a healthier lifestyle were main topics. I thought I’d share a few of the questions asked. A lot of my answers may surprise you!

1. What is the area of need in the Athens community?

I think we all need to be aware that Georgia has the second highest childhood obesity rate in the US and that 40 percent of children in our state are overweight or obese, according to the Children's Health Care of Atlanta. This obesity rate means that the BMI of a child is above 40.

These statistics have a variety of causes including genetics, poor eating habits, less active lifestyles, school budget cuts leading to less physical education time and the fact that a number of meals from outside the home (especially fast food) has increased.

2.  What are we doing currently to help these needs?

We all know the economy is not at its best, so I often hear the complaint that eating organic or natural is too expensive, but there are easy ways to fit this into the budget. We must look at the big picture of providing a healthy life for our families with good nutrition and physical fitness.

Here are some inexpensive resources that you can start taking advantage of now:

Online resources:

http://www.georgiashape.org – A website about the new program the state of Georgia initiated in May 2012 to help prevent obesity

http://www.Strong4life.com– Children’s Healthcare of Atlanta

http://www.macaronikid.com– An online newsletter about family fitness

http://www.athletesontherise.com – A nonprofit based in Atlanta that fights childhood obesity and encourages young students to eat healthy and be physically active

Local resources: -UGA Botanical Gardens (walking trails, nature hikes, etc.) -Sandy Creek Nature Center -UGA Track -Athens Farmers Market – This is a great way to help support your local community as well!

3. How can we address these issues?

-Develop committees at your church and/or children’s schools to help educate parents, teachers and coaches by distributing newsletters about living healthy lifestyles.  Also, remind your children’s teachers and leaders that we shouldn’t always reward our kids with candy or other unhealthy food. Remind them that studies even show that physical activity improves academic performance and behavior!

-Establish summer camps or programs to promote fun, healthy habits. We live right next door to some of the top collegiate athletes in the nation, so why not incorporate them into a week full of fun activities and learning about healthy lifestyles?

-Be ACTIVE with your own children! A great idea would be to create a “Game Jar” where your kids could draw a game out of to play with each other. Games could include everything from kick ball to hopscotch to four corners to jump rope to basketball!

-Ask your children to help you cook healthy meals and prepare healthy snacks for the family! A great recipe from Weelicous for homemade graham crackers is below!

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Graham Cracker Recipe

Ingredients:

  • 2 1/2 cups of whole white wheat flour
  • ½ cup dark brown sugar, packed
  • ½ tsp salt
  • 3 tsp cinnamon
  • 1 tsp baking soda
  • ½ cup butter, chilled and cubed
  • ½ cup honey
  • ¼ cup water

 

Directions:

  • Preheat oven to 350 degrees.
  • Combine the first five ingredients in the mixer.
  • Add cubed and chilled butter (or coconut oil) to the mixture and mix.
  • Add honey and water, and continue to mix until it all combines.
  • Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
  • Roll dough out until ¼ inches thick.
  • Cut into crackers or shapes.
  • Place cookies on parchment lined baking sheet. Bake for 15 minutes.
  • Cool and serve!

I know you all probably have some great ideas of your own, so please share them with me!

Start Your Day Off Right!

Deep breaths... It's time for another crazy day! Can’t morning time be so hectic most days? Why not minimize the chaos with an organized morning routine! Here are some of my favorite morning rituals:

  • Water. After fasting for 8-12 hours, your body needs hydration. Start your morning with a tall glass of water (preferably with lemon).
  • Quiet time.  Give yourself time to sit down collect your thoughts, read, and pray. You will be prepared for whatever the world may throw at you that day. Two of my favorite verses to start your day:

 Psalm 118:24 -

This is the day which the Lord hath made; we will rejoice & be glad in it.

Psalm 37:4 -

Take delight in the Lord, and he will give you the desires of your heart.

  • Exercise. Getting your exercise in for the day in the morning is a great stress reliver and a perfect jump start to the day!
  • Breakfast. A healthy breakfast refuels your body, jump-starts your day and may even benefit your overall health. The basics of a healthy breakfast are listed below.

The Basics of a Healthy Breakfast

Here's what forms the core of a healthy breakfast:

  • Whole grains. Examples include whole-grain rolls, bagels, hot or cold whole-grain cereals, low-fat bran muffins, crackers, or Melba toast.
  • Low-fat protein. Examples include peanut butter, lean meat, poultry or fish, or hard-boiled eggs.
  • Low-fat dairy. Examples include skim milk, low-fat yogurt and low-fat cheeses, such as cottage and natural cheeses.
  • Fruits and vegetables. Examples include fresh or frozen fruits and vegetables, 100 percent juice beverages without added sugar, or fruit and vegetable smoothies. Choose low-sodium versions of beverages, though.
  • Remember to top off your bowl of cereal with some sliced fruit and low-fat or skim milk. Or if you're on the go, take along a piece of fruit, a container of milk or some yogurt.

Cereal

Cereal may frequently be your go-to item for breakfast, whether you grab a handful to eat dry while on the run, or you have time to sit down with a bowl with milk and fruit. But not all cereals are created equal. The key items to look for when choosing cereal are:

  • Fiber. Choose cereals with at least 3 grams (g) of fiber per serving, but if possible, aim for 5 grams per serving or more.
  • Sugar. Having sugar doesn't automatically make a cereal unhealthy. But the healthiest choices have 5 or less grams of sugar per serving. Check the Nutrition Facts label. This lists total grams of sugar per serving, which includes both naturally occurring sugar and added sugar. Some cereals contain dried fruit, which has natural sugar and adds to the total amount of sugar. But these cereals may still be healthy choices if eaten in moderation. Avoid cereals that list sugar at or near the top of the ingredient list, or that list multiple types of added sugar, such as high fructose corn syrup, honey, brown sugar and dextrose.
  • Calories. If you're counting calories, choose cereals lower in calories, ideally less than 120 calories per serving. Some cereals have more calories per serving but can still be healthy choices.
Examples of good options for dry breakfast cereals
Cereal and serving size Fiber in grams Sugar in grams Calories
General Mills Cheerios, 1 cup 3 1 103
General Mills Fiber One, 1/2 cup 14 0 60
Kashi Go Lean, 1 cup 10 6 148
Kellogg's All-Bran Bran Buds, 1/3 cup 13 8 75
Kellogg's All-Bran Original, 1/2 cup 9 5 81
Post Raisin Bran, 1 cup 7 17 187
Post Shredded Wheat Original Spoon Size, 1 cup 6 0.5 167
Quaker Life Cereal, plain, 3/4 cup 2 6 119

Quick and Flexible Breakfast Options

You have plenty of ways to get in a healthy breakfast each day, and it doesn't always have to be a traditional breakfast menu.

Here are some specific examples of healthy breakfast options:

  • Cooked oatmeal topped with almonds or dried cranberries
  • A whole-wheat pita stuffed with hard-boiled eggs
  • A tortilla filled with vegetables, salsa and low-fat shredded cheese
  • A smoothie blended with fruits, some low-fat yogurt and a spoonful of wheat germ or flax seed
  • Whole-wheat crackers with low-fat cheese or peanut butter
  • A microwaved sweet potato topped with cinnamon
  • A whole-wheat sandwich with lean meat and low-fat cheese and as much lettuce, tomato, cucumber, and sweet peppers as you like
  • Multigrain pancakes with fruit and yogurt
  • A whole-grain waffle with peanut butter
  • Egg omelet with vegetables (use more egg whites than yolk)
  • Greek Yogurt with berries and granola

My Favorites

Easy Scrambled Eggs Muffins

These aren't your ordinary muffins--they're made with plenty of eggs, a little milk, cheese, spinach, tomato, basil, and only a little flour, spooned into muffin cups.

  • Servings: 12

Ingredients:

  • 9 eggs
  • 1/2 cup chopped fresh spinach
  • 1/3 cup skim milk
  • 1/3 cup spelt flour or whole wheat pastry flour
  • 1/4 cup 2% grated cheddar cheese
  • 1 Tbsp chopped fresh basil
  • 1 small tomato, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Preheat oven to 350. Break the eggs into a bowl and whisk. Add the rest of your ingredients and mix it all together. Add spoonfuls of the mixture to a nonstick muffin tin or a tin sprayed with nonstick coating. I used a 1/4 C measuring cup to transfer the mixture. Pop them in the oven and bake for 25 to 30 minutes, or until done.

Yummy Greek Yogurt - MY ABSOLUTE FAVORITE!

  • 1 cup Greek 0% yogurt
  • 1 cup berries (I love frozen blueberries)
  • ½ cup granola
  • Sprinkle of ground flax seed

HAVE A WONDERFUL MORNING!