thanksgiving

Healthy Swaps and Sides for Your Thanksgiving!

Sweet friends,

We are so thankful for our amazing clients! As Thursday approaches, let's stay focused on everything we are thankful for and enjoy our time with our friends and family. Let's remember we can stay on track, even in the holiday season!

During Thanksgiving, the main idea is to remember PORTION CONTROL. You do not have to avoid dessert and other Thanksgiving favorites completely, but focus on being mindful with your portionsModeration is the key! Below are 4 Thanksgiving Recipes to help you have your healthiest Thanksgiving yet and that your entire family will enjoy!

Brined & Roasted Turkey

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Brined & Roasted Turkey

from Fire and Flavor

Prep Time: 30 minutes + brine time
Cook Time: 2-2 ½ hours
Yields: 8 servings

Ingredients

  1. Brine turkey according to package directions. If using liquid brine, remove turkey from brine and pat dry. Allow turkey to sit at room temperature for 30 minutes before roasting. Preheat oven to 500°F. Place turkey on a roasting rack set inside a rimmed roasting pan or sheet pan. Tuck wings underneath bird and tie legs together; rub generously with oil.

  2. Place turkey on lowest level of oven and roast for 30 minutes. Lower oven temperature to 350°F and continue roasting until meat thermometer inserted in thickest part of breast registers 165°F, about 2 – 2 ½ hours.

  3. Allow turkey to rest for 20 minutes before for carving.

Quinoa Salad with Roasted Sweet Potatoes and Kale

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Quinoa Salad with Roasted Sweet Potatoes and Kale

Yield: 4 servings

Cook Time: 30 minutes

Ingredients

  • 2 large sweet potatoes, peeled and chopped

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • 3 cups kale, chopped fine

  • 5 tablespoons balsamic vinegar

  • 1 cup uncooked quinoa

  • 2 cups water

  • Pinch of salt

  • Optional: 1/4 cup walnuts

Directions

1. Preheat oven to 400 degrees F. Place sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Toss & put them on a large baking sheet lined with foil. Bake in the oven for 30 minutes. Stir a few times while baking.

2. Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and massage, set aside.

3. While the potatoes are roasting, make the quinoa. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.

4.In a large bowl, toss quinoa, sweet potatoes, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in walnuts. Stir to combine. Season with salt, pepper, extra olive oil & balsamic to taste and serve. Add in avocado for complete meal! Enjoy!

Green Beans with Pomegranates and Toasted Walnuts

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Green Beans with Pomegranates and Toasted Walnuts

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 sauté 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.

  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 purified 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.

Pumpkin-Carrot Bars with Cream Cheese Frosting

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Pumpkin-Carrot Bars with Cream Cheese Frosting

Yield: 48 squares

Ingredients

  • 2 cups whole wheat pastry flour

  • 2 teaspoons pumpkin pie spice

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 cup sugar

  • 1/2 cup brown sugar

  • 1/3 cup Earth Balance butter (or butter)

  • 2 eggs

  • 2 large egg whites

  • 1 can (15 oz.) pumpkin pie filling

  • 
2/3 cup finely shredded carrot

  • Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar

  • 
1 tablespoon skim milk

Directions

  1. Pre-heat oven to 350° F. Spray a 15 x 10  pan with cooking spray.

  2. In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.

  3. In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.

  4. Add flour mixture and mix until well blended. Spread onto greased pan.

  5. To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.

  6. Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.

  7. Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.

  8. Cool in pan completely on wire rack before cutting into squares.

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We hope that you and your family have a wonderful Thanksgiving week filled with love and joy! Don’t forget about our challenge to exercise 5x per week and eat at least 3 servings of vegetables per day to Nourish in November! We will be open on Monday, Tuesday and Wednesday this week, so come into the studio for a pre-Thanksgiving workout!

Blessings,

Team TransFit

Thanksgiving Day Inspiration! 🙏🏼

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Sweet friends, 

We are so grateful for you! This week has already been full of family and friends and it has been on our mind how thankful we are for our amazing clients, friends, and family. As Thursday approaches, let's stay focused on everything we are thankful for- especially the opportunity we have to live our healthiest life. Let's remember we can stay on track, even in the holiday season! Our Challenge this week for Holiday Extravaganza is to do cardio for 30 minutes each day! You can do it! 

During Thanksgiving, the main idea is to remember PORTION CONTROL. You do not have to avoid dessert completely, but focus on being mindful with your portionsModeration is the key! Maybe decide ahead of time which treat you want to have, and then decide which you could give up. For example- maybe skip the rolls and mashed potatoes, instead choose a sweet potato with honey and turkey, vegetables, and cranberry sauce, and then have a smaller piece or just a few bites of pumpkin pie. Toast some pecans for a healthier treat! Below are 3 Thanksgiving Tips to help you have a healthier and happier Thanksgiving Holiday! 

3 Holiday Tips:

  1. Make a list of why you started your fitness journey  and read it before going to your party or meal over the holidays! Keep your goals you set at the beginning of the month in mind! 
  2. It is okay to say "NO" to all the food pushers. You don't have to try everyone's famous recipe or try each of the foods that are sitting out. Check our healthy Thanksgiving recipes from our blog HERE
  3. Exercise over the holidays: Be ready to be flexible, your usually workout time may not work, so try to fit it somewhere else in your schedule. Join us at the Give Thanks 8K Thursday morning! 
Picture from  Fire and Flavor

Picture from Fire and Flavor

Take an afternoon walk before or after your meal, admiring the beauty outside and spending some time to be thankful for all He has blessed you with. Enjoy celebrating your health and spending time with those you love, and have an incredible start to this wonderful holiday season. Our Transfit Staff is grateful for you! 

Make sure to check back Friday morning for our Black Friday DEAL! 

Blessings, 

Team TransFit

Need New Recipes and Workouts to Transform Your Thanksgiving?

Good morning sweet friends!

What a high energy week in the studio! Thank you!  Each of you are working so hard and we know that you are excited about the Holiday Extravaganza! With the holidays approaching, you may need this weekend to relax, and enjoy a delicious home-cooked  fall meal (click the link to get some great new menu ideas).  Cherish these times, slow down, and be grateful for the relationships in your life. Family meals are can be a time when you can learn what’s going on in everyone’s lives, when you can spark up a fun conversation, and just enjoy sweet company!

If you are like me, you've already begun to think about all the dishes you will "get" to prepare, events you will be going to, and the "full" (not busy) (yet wonderful!) schedule the next few weeks hold. Amidst all of the "fullness" of the season let's stay focused on our goals and be diligent even through the holidays!  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 real holiday game!! 

Give each day your best in body, mind and spirit as you seek to become healthier and follow the Lord more each and every day! 

As you prepare for Thanksgiving, here are a few GREAT tried and true recipes from our amazing friends at Fire & Flavor that you can prepare for your family and guests. These dishes are DELICIOUS and so good for your body. You will be left satisfied and not have the miserable fullness that we have all experienced! Treat your body right this Thanksgiving and IT will be thankful!! 

Check out these great recipes from our client Gena Knox and her company Fire and Flavor!

Spice Rubbed Apple Smoked Turkey

Prep Time:  30 minutes + brine time

Cook Time:  About 2 ½ hours

Yields: 8 servings

Ingredients:

  • 1 - Fire & Flavor Turkey Perfect Herb or Apple Sage Brine Kit (with bag)
  • 12-pound fresh turkey, neck and giblets removed
  • 2 large aluminum roasting pans
  • 12 whole carrots
  • 3 tablespoons canola oil
  • 2-3 tablespoons Fire & Flavor Turkey Rub
  • Cotton string for tying
  • Fire & Flavor Premium Lump charcoal
  • 5 cups Fire & Flavor apple wood chips, soaked

FIRST  The day before cooking turkey, prepare brine according to package directions. Place turkey, breast side down in brining bag set inside an ice filled cooler.  Pour prepared brine and ice water over turkey.  Seal bag making sure to press out any extra air.  Brine for 12 hours or 1 hour per pound of turkey. 

NEXT  Remove turkey from brine, pat dry, but do not rinse.  Allow turkey to sit at room temperature for 30 minutes before smoking.   Prepare charcoal grill for indirect heat (if using a Big Green Egg use deflector plate) and heat to 325°F. Double stack aluminum trays and line with carrots.  Place turkey on top of carrots and brush with oil; rub with Turkey Rub making sure to coat all sides.  Tie turkey legs together with cotton string and tuck wing tips under. 

LAST  Add 2 cups of wood chips to charcoal and place turkey over indirect heat.  Close lid and cook for 1 hour.  Add additional wood chips and, if necessary, more coals to keep grill heated to 325°F.  Close lid and continue cooking turkey until meat thermometer inserted in thickest part of breast registers 165°F (cooking time is usually about 12 minutes per pound of turkey).  Carefully remove turkey and pan from grill and let rest for 30 minutes before carving. 

You can brine your turkey a day or two in advance.  Place brined turkey on rimmed baking sheet and refrigerate, uncovered) for up to 24 hours before cooking.   

Wheatberry Salad with Brussels Sprouts, Dried Cherries, and Pecans

This salad is delicious served warm or room temperature and leftovers are perfect over a salad.  If you want to make ahead, toss bacon, pecans and sprouts just before serving. 

Prep Time:  20 minutes

Cook Time:  1 hour
Yields:  8 servings

Salad:

  • 4 cups water
  • 3 cups low-sodium chicken stock
  • 2½ cups wheat berries
  • 1 teaspoon salt
  • 2½ tablespoons olive oil
  • 2½ tablespoons lemon juice
  • 1/3 cup dried cherries
  • 1/3 cup toasted pecan halves, roughly chopped
  • 3 strips bacon, crumbled

Sprouts:

FIRST  In a large stock pot, bring water and stock to boil.  Add salt and wheat berries, reduce to a simmer, cover, and cook for about 45 minutes or until berries are tender, but still have a bite.  While berries are cooking, combine lemon juice and olive oil and set aside.  Drain berries, toss with half of dressing; set aide. 

NEXT  Preheat oven to 425°F.  Halve or quarter Brussels Sprouts, depending on their size.  Spread in an even layer on a rimmed baking sheet coated with oil.  Drizzle sprouts with oil and sprinkle with Chicken Rub.  Toss and spread in an even layer, cut sides down.  Roast for about 20 minutes, until edges are brown and crispy, tossing half way through.  Remove from oven and combine with wheat berries. 

LAST  Toss wheat berries with cherries, pecans, bacon, and remaining dressing.  Season to taste with salt and freshly ground black pepper.  Serve room temperature or warm!

Roasted Delicata Squash and Arugula Salad

We love this fall harvest salad with almost any meal.  Delicata squash is easy to slice and roast and adds a slightly sweet, but hearty element to any salad.

Prep Time:  15 minutes
Cook Time:  30 minutes
Yields:  6 servings

  • 3 medium delicate squash (about 3 pounds)
  • 2 teaspoons brown sugar
  • 1 tablespoon olive oil
  • 8 cups baby arugula
  • 3 ounce fresh goat cheese, crumbled
  • ½ cup pomegranate seeds
  • ½ cup toasted pecan halves

Dressing:

  • 3 tablespoons sherry or red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ cup olive oil

FIRST  Preheat oven to 425°F.  Cut squash into ½-inch slices and scoop seeds out with a spoon.  Coat two rimmed backing sheets with a little olive oil.  Toss squash with brown sugar and oil and spread in a single layer on baking sheets.  Roast for 25-30 minutes, until both sides are golden brown, flipping until half way through.

NEXT  While squash are roasting prepare dressing.  Whisk vinegar, mustard, honey, and oil; season with kosher salt and freshly ground black pepper.

LAST  Toss arugula with enough dressing to coat.  Arrange in a large, shallow bowl or platter and top with squash rings, cheese, pomegranate seeds, and pecans.  Serve immediately.

In addition to these excellent recipes, check out some of our favorite at home workouts! You can find workouts and workout videos on our website HERE and videos on YouTube HERE! We hope that you will check them out and use them during the holidays! 

Continue to honor your body this weekend by putting in-season, nutrient-dense vegetables on your dinner plate! We would love to have you sweat and get those muscles toned before the game, join us 8 AM on Saturday morning! You can find more recipes, workouts, and inspiration on our TransFit app

Next week we will be open Monday, Tuesday, and for two sessions on Wednesday! We will be CLOSED Thursday and Friday, but open for session on Saturday morning!

Wednesday will be the LAST day to weigh in for Holiday Extravaganza! The pot is HUGE this year but our hope is everyone will get their money back in January! We have amazing prizes for the top 20 biggest losers! 

 Check out our new SPECIAL LIMITED -TIME Transformational Holiday Bundle with three of our favorite eBooks. Check out how you can transform in body, mind, and spirit over the holidays HERE

We look forward to seeing you in the studio! 

Blessings, 

Team TransFit

3 Tips for Your Healthiest Thanksgiving!

Hi friends! 

Wow, can you believe Thanksgiving is almost here?! This week has already been full of family and friends and it has been on my mind how thankful I am for my amazing clients, friends, and family. As Thursday approaches, let's stay focused on everything we are thankful for- especially the opportunity we have to live our healthiest life. Let's remember we can stay on track, even in the holiday season! Our Challenge this week for Holiday Extravaganza is to do cardio for 30 minutes each day! You can do it! 

Picture from  Fire and Flavor

Picture from Fire and Flavor


During Thanksgiving, the main idea is to remember PORTION CONTROL. You do not have to avoid dessert completely, but focus on being mindful with your portions. Moderation is the key! Maybe decide ahead of time which treat you want to have, and then decide which you could give up. For example- maybe skip the rolls and mashed potatoes, instead choose a sweet potato with honey and turkey, vegetables, and cranberry sauce, and then have a smaller piece or just a few bites of pumpkin pie. Toast some pecans for a healthier treat! Below are 3 Thanksgiving Tips to help you have a healthier and happier Thanksgiving Holiday! 


3 Holiday Tips:

  1. Make a list of why you started your fitness journey  and read it before going to your party or meal over the holidays! Keep your goals you set at the beginning of the month in mind! 
  2. It is okay to say "NO" to all the food pushers. You don't have to try everyone's famous recipe or try each of the foods that are sitting out. A healthier way to prepare your turkey is to brine it! Check out this video below from Fire & Flavor to see how to brine the turkey! 

3. Exercise over the holidays: Be ready to be flexible, your usually workout time may not work, so try to fit it somewhere else in your schedule. Join us at the Give Thanks 8K Thursday morning! 


Take an afternoon walk before or after your meal, admiring the beauty outside and spending some time to be thankful for all He has blessed you with. Enjoy celebrating your health and spending time with those you love, and have an incredible start to this wonderful holiday season. Our Transfit Staff is grateful for you! 

Make sure to check back Friday morning for our Black Friday DEAL! 

Blessings, 

Team TransFit

Amazing Client Transformation- Keri Adams

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! 


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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. 

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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

Ingredients:

   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

Ingredients:

   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

For serving---

   Corn tortillas

   Avocado slices

   Cilantro

   Your favorite salsa

   Limes

Directions:

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 transfitathens@gmail.com

Blessings, 

Team TransFit

5 Tips to keep you on track for your best Thanksgiving!

Hello friends! 

 

Can you believe it's Thanksgiving week already? What an energizing day of workouts in the TransFit Studio yesterday! Congrats to Amy O'Neil for winning the Food Journal Challenge and thanks to so many ladies who give 150% in the TransFit studio each day! Already, this week has been full of family and friends and it has been on my mind especially how thankful I am for my amazing clients, friends and family. My clients continually bless me and inspire me as they strive to live healthier in body, mind, and spirit and my friends and family make my life so bright! My cup overflows! 

As Thursday approaches friends, let's stay focused on everything we are thankful for--especially the opportunity we have to live our healthiest life. While this seems very hard to do during the holidays, let's remember that we CAN stay on track! 

Holiday Extravaganza is well underway and there is a lot of money in the pot to date! You still have until today at 8pm to weigh in before holidays! The goal of this game is to keep you accountable to keep your weight the same over the holidays or to become the BIGGEST LOOSER and WIN the cash money in the POT or one of the amazing prizes (like the FULL OUTFIT from lululemon)!!!

During Thanksgiving, the main idea is to remember PORTION CONTROL! It is okay to have a few “taboo” foods. You do not have to avoid dessert completely, just focus on moderation! Maybe decide ahead of time which treat you want to have, and then decide which you could give up. For example- maybe skip the rolls and mashed potatoes, choose a sweet potato with honey instead and turkey, vegetables and cranberry sauce then have a smaller piece of pumpkin pie (a MUCH better choice than pecan- which can hold over 500 calories per slice!!) This week, let us remain focused on striving for our goals- and be on the lookout for a SPECIAL BLACK FRIDAY RELEASE with TransFit!! 

We are releasing our first e-book!! It will be a 14 Day Recharge to totally recharge your holidays in body, mind, and spirit, stimulate your metabolism, and have a break though in your healthy lifestyle!! The 14 Day Recharge will be released Friday at a SPECIAL discount price so get ready!! 


Moving into Thursday- try these 5 Holiday tips:

 1. Make a list of why you started working out and read it before going to social events over the holidays! Keep your goals in mind.

 2.  Its okay to say “NO” to all the food pushers! You don’t have to try everyone’s “famous recipe”. Compliment the host in other wonderful areas.

3. Exercise over the holidays: Be ready to be flexible; your usual workout times may not work especially when so many parties and get together are happening. Instead of skipping your normal workout time all together, try to fit it somewhere else in your schedule (20 minutes may be all you can get one day). Here is a great HIIT workout for this holiday season that can be done ANYWHERE at any time!

4. Make exercise into a fun family event! (ex. Trip to stone mountain, walk in the park, family bike ride). Also, think of exercise as a form of worship! 

5. Keep up the November  Holiday Extravaganza challenge – this week is the cardio challenge!!

Take an afternoon walk before or after your meal, looking at all the beautiful leaves and spending some time be thankful for all He has blessed you with. It will be the sweetest Thanksgiving yet!  You will be left feeling so much better in every area- body, mind and spirit.  Enjoy celebrating your health and spending time with those you love, and have an incredible start to this wonderful holiday season.

Blessings,

Caroline

Give Thanks to the Lord, for he is good; his love endures forever.
— Psalm 107:1



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!! 

 

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

beans

 

  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