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 2
Goal this Week: Plan dinners in advance, so that, after work, I can attend the small group Strength Training sessions.
Progress: Planned for success! Packed snacks the night before, found a water bottle that I can drink 2.5 of in order to drink the right amount of water – feeling good!
Hardest Thing to do This Week: Squats with weights were really challenging – I learned that good form was really important; I needed to squat down, push my hips back AND my knees out - all which are hard to do while holding a weighted bar.
Favorite Food: SNACKS! Is that cheating? Sprouted almonds, dried apples, blueberries, walnuts, banana, Krave Garlic Chili Pepper Beef Jerky, trail mix.
Favorite Exercise: I won’t lie, deadlifting was a BLAST! I looked at the weights, WITH chains added on & thought, “No way, me? No!” But instead “YES! ME!” Talk about feeling good about yourself – that was satisfying.
Craving: Getting better at lunges – when your form is good, they are really hard. Especially, when walking backwards.
- Favorite Meal this Week: This week I made a large salad, changed proteins each day, and cooked a batch of Rainbow quinoa. The versatility and ease of this recipe was awesome.
Beet, Sweet Potato & Kale Salad with Rainbow Quinoa
MASTER SALAD MIX:
1 bunch lacinato kale, sliced into strips
1 box Organic Girl I LOVE Kale salad
4 green onions, sliced
½ cup, chopped parsley
TIP: Chop up any leftover herbs you have
1 cup rainbow quinoa
2 cups water
1 tsp Better Than Bouillon Vegetable Base
2 large beets, cut into quarters
2 medium sweet potatoes, cut into chunks
Mediterranean Grilled Chicken from the Deli, chopped
Mongolian Tofu from the Deli, chopped
3-4 Shrimp, deveined and sautéed in garlic oil
top sirloin petite steak, sliced thin, pan sauté
Turtle Island Sesame Garlic Tempeh
¼ cucumber, sliced
sliced red bell peppers
nuts/seeds: sunflower seeds, pumpkin seeds, walnuts
Add quinoa, water, and veggie broth to medium pot or rice cooker, cook per package instructions, or add to rice cooker – this is what I use! Let cool. While cooking, get beets/sweet potatoes started.
Add prepped beets and sweet potatoes to 4 cups water, bring to boil, simmer until soft. Cool before adding to salad. TIPS: remove the skin from the beets, AFTER they are boiled – run under cold water and shuck off, like you would a boiled egg. While cooking, get salad started.
In large bowl, mix together the top 4 ingredients; this will make a large batch. Save what you are not eating tonight, should stay in the fridge for 3-4 days.
To each bowl, add a handful of the master salad mix. Top with your add-ons, ¼ cup beets/sweet potatoes, your protein of choice. Sprinkle with ¼ cup quinoa and your favorite salad dressing.
TIP: Each night you can change the protein and mix it up!