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Austin Simply Fit Resolution Challenge Week 1

Dana Tomlin, Wheatsville’s Fresh Manager, will be taking the Austin Simply Fit 10 Week Resolution Challenge. Throughout the process Dana will be blogging about her progress, favorite meals and snacks and other ways she has stays committed to her fitness resolution. Participants of the challenge receive weekly private workout sessions, unlimited access to Austin Simply Fit’s small group sessions, weekly Wheatsville Food Co-op Gift Cards to use towards healthy groceries plus lots more!

UPDATE:  Week 1

  • Goal this Week: My goals this week are to 1) Eat more often throughout the day 2) Drink more water. Eating throughout the day will speed up my metabolism, helping my body to burn the right fuel. It's recommended that I drink half my body weight per day in OUNCES, PLUS 1 oz for every minute of working out!

  • Progress: This week we started the challenge! First session was an intense 30 minutes of super slow exercises designed to fully engage ALL of my muscles – no slackers allowed!

  • Hardest Thing to do This Week: Lunges with 30lb weights were actually REALLY hard. The cardio was great and I could really feel how one leg is more dominant over the other – it was hard to get it to work!

  • Favorite Food: I've been eating Pink Lady apples with Justin’s Almond Butter single-serve packs – easy to eat on the go! To save money I am going to buy our bulk nut butter and  make my own little packs.  I still need the single serve packs for on-the-go snacking! Less mess is a good thing!

  • Favorite Exercise: The hip presses are intense and I can’t wait to get better at them.

  • Craving:  Getting timely with my snacks and finding my favorites!

  • Favorite Meal this Week: I was inspired by an article on Food52 to make a large pot of simple, white beans. I like to cook on Sundays so this was right up my alley and really simple. Hands down, my favorite was the Bok Choy and White Beans.

Bok Choy and White Beans with Niman Ranch Apple Gouda Sausage

Adapted from blog

1-2 cups cooked white beans, with some of the cooking liquid
4-5 baby bok choy, sliced and rinsed
¼ cup olive oil, plus 1 Tbs for sausage
2 garlic cloves, thinly sliced
½ pack of Niman Ranch Apple Gouda Sausage, sliced
omit sausage if you would like this to be vegan/vegetarian

To cook the beans:  Yields 9 cups. Freeze the rest!
3 cups dried navy beans
1 onion, halved
2 cloves garlic
1 branch fresh thyme OR
1 tsp dried thyme
2 bay leaves
really  good olive oil (I recommend Texas Olive Ranch)


For the Beans:
Can be made in advance, refrigerated will last 5 days.
Cover beans with water by 4 inches in a heavy pot and bring to a boil. Add onion, garlic, thyme, bay leaves, and a pinch of salt. Bring the beans to a simmer over medium heat, then reduce to a low simmer for 30-90 minutes until soft. Remove the thyme branch and bay leaves.
Stir in a generous pinch of salt and a good GLUG of olive oil.

For the Sausage:
Heat pan to medium high, once hot turn down to medium heat and add 1 T olive oil. Once the oil is hot, add the sliced sausage, cook for 10 minutes, stirring regularly. Remove sausage to a plate

Add ¼ cup olive oil and garlic to the hot pan – cook for about 1 minute until fragrant (don’t let it BURN!) Add the washed Bok Choy and cook briefly, turning the leaves so they wilt evenly. Add the sausage and beans, plus some of their cooking liquid, season with salt and pepper, cook until the greens are wilted BUT still vibrantly colored and the beans are warmed, about 3-5 minutes. I added Yellowbird Sauce to my bowl.