The weather is finally warming up and I am super excited because this means I can take many more of my indoor activities outside! It certainly has been long winter this year and I don’t know about you but until yesterday I was suffering from some major cabin fever. Yesterday was the first day that it was warm enough to head outside without being bundles up in 4+ layers so my boyfriend and I took a lovely walk to our nearby grocery store. The feeling of being outside is energizing and truly is one of the best things for your mind and your body.
I recently read an article about how 40%-75% of people are vitamin D deficient and in case you didn’t know the best way of getting your daily dose of Vitamin D is by the sun. Now you can imagine those percentages in the winter…personally I know that my vitamin D levels were certainly below normal despite the fact that I do walk a fair bit daily across campus and to get too and from school.
Now as a full-time student I can completely understand the struggle to make time for yourself. Lately, I think that area needs some work myself, but lets take today as a fresh start! Eat healthy, do some stretching get your work done and get outside today! Enjoy all that the world has to offer. I assure you its only going to do great things and you’ll love the benefits afterwards!
Let me know your favourite spring time outdoor activity 🙂
I seriously can’t believe who fast time is flying. Between managing school, work and my INSANITY program the days are just flying by. Today is DAY 15 for me and my INSANITY program. It truly is such a great accomplishment for myself thus far and I am loving every bit of it. I’m so proud to say that my fitness results have increased by a total of 26%! This is super wild for me and I am so excited to be able to track my progress throughout this program.
Today I wanted to share with you my recipe that I use EVERY morning to provide me with the energy I know that I need to get through the day!
I call it POWER OATMEAL
What you’ll need is…
1/2 cup of quick oats (noon-flavoured)
1/2 cup of boiling water (this may vary)
1/4 teaspoon of cinnamon
a handful of mixed berries
This recipe is super fast and simple and is perfect for people on the go and those who like me don’ have much time in the morning to make an elaborate breakfast.
Simply throw all the ingredients into a bowl and add as much or as little water as you like depending on your preferred texture of oatmeal. And that’s it!
I hope you love this recipe as much s I do, let me know if you re-create it or want to share some of your oatmeal or other breakfast ideas.
Have an awesome day!
As most of you are aware, I am on Day 7 of my INSANITY program and am well on my way to improving my life style for the better.
Last night for dinner I made the most delicious vegetarian lasagna. This lasagna is not technically a typical lasagna because it has no pasta layers- just veggies! Consequently, my veggie lasagna recipe has less than half the calories of a normal one and is perfect for those of you who want a delicious healthy meal while watching the fat content.
Let get to it!
1 can of your favourite pasta sauce
1 strong cheddar cheese (grated)
2 small zucchinis
1 large eggplant
1-1/2 cups of Italian breadcrumbs
1) To start, partially remove some of the skin from the eggplant. Mine looked all striped after I was done.
2) Slice and discard both ends of the eggplant and slice the rest of eggplant into about 1/4 inch slices.
3) Arrange the eggplant on a plate and generously salt the eggplant. This will allow the bitter juice held within the eggplant to come out. Place a piece of paper towel over the salted eggplant pieces and allow it to sit for 20 minutes.
4) Peel your zucchini’s and thinly slice them.
5) In a casserole dish begin to layer your vegetables, sauce and cheese. I began with a layer of sauce on the dish then added my eggplant, breadcrumbs, sauce, cheese and zucchini. I repeated this process until all my vegetables were used up.
6) In a pre-heated 425 degree oven bake your lasagna for 30-40 minutes. What you will be checking for is the cheese to be melted and the vegetables to be nice and soft.
7) Allow your lasagna to sit and cool for 30 minutes. This allows everything to set and hold a layered shape.
I hope you enjoy this recipe as much as I did.
Let me know if you try it out #Juliasveggielasagna
DAY 3 INSANITY Update
Its already Day 3 for me in my INSANITY program and I guess I can say so far so good. I thought I would be a lot more sore than I currently am so that is certainly a plus. Yesterday’s plyometrics cardio circuit went really well I truly enjoyed it. I was kinda nervous because plyometrics always reminds me of one memory of doing a plyometrics workout and almost passing out… luckily that did not happen this time and I actually got through it standing upright!
So I thought I would share a recipe that my dad created when he used to workout… Im working on getting him back into it. Anyways, I have given it the name banana milk and it is super easy to do and only requires 3 ingredients!
Banana Milk (one serving)
1/2 frozen large banana
1/2 cup of skim milk
1/2 of a teaspoon of peanut butter
Simply combine all the ingredients into a blender adding as much or as little milk as you prefer depending on you preferred consistency.
I absolutely love this drink as a post workout drink. It provides you with the sweetness and substance you crave after a high intensity workout.I also think it would double as a great drink for breakfast!!
Tonight I will be tackling Cardio Power and Resistance- I’ll keep you updated!
Hey Everyone! Didn’t realize it’s been that long since posted a blog. Considering my crazy summer and getting back into the swing of things at school it was certainly a challenge to even ponder the thought of blogging. But now, my goal is to manage my time to get back into blogging as a truly enjoy it and love the community bloggers. OCTOBER 28 has been the day I have planned on beginning the INSANITY program. It seemed as though it was a perfect date being the last day that anything major or highly demanding that was in my way for the month of October.
For those that aren’t familiar, INSANITY is a high intensity cardio workout program similar to P90x that has a duration of 60 days of different circuit training workouts. Beginning the INSANITY program is a choice that I made based on my current workout regimen. I felt as though my usual running and variety of strength training exercises just wasn’t cutting it. I wasn’t pushing myself and oddly enough it was becoming boring. This will hopefully provide a whole new twist and I am looking forward to it.
My plan to to blog every couple of days. I will be posting things such as updates on how I am doing with the program along with healthy recipes for others that are interested in what I will be eating while doing the program.
Okay so let get right to it…
Day 1- Fitness Test
So the fitness test in my opinion went okay. The video incorporates values that you should be starting at before you do the actual program and I was happy that I did fall into those categories. Basically it involved a series of endurance tests that made you count how many repetitions you can do of each exercise in one minute. Im looking forward to tracking my improvement over the course of the 60 days. I also completed the pure cardio workout after I finished my fitness test just to give myself a jumpstart with the program. I know that this week will certainly be the hardest, so I am going to try my best to remain positive and motivated.
Summer is here which means that my family garden is well on its way to growing a delicious harvest of fresh vegetables. Recently we have had our basil plants take off and grow a significant amount of leaves so we decided our best bet was to create a delicious pesto sauce.
8 cups Fresh Basil Leaves
2/3 cup Toastes Pine Nuts
2 tsp Garlic Salt
Salt & Pepper to taste
4 tbsp Lemon Juice (about the juice of one whole lemon)
4 tsp Lemon Zest
1 1/4 cup of Extra Virgin Olive Oil
3/4 cup Freshly Grates Parmiggiano Reggiano
1. Begin by toasted the pine nuts until they are a light golden brown. Be careful as they burn fast!
2. In a food processor add the basil leaves, toasted pine nuts, lemon zest, lemon juice, garlic salt and salt and pepper. Begin grinding all the ingredients while slowly adding a steady stream of olive oil.
3. Once all is combined, stir in the parmiggiano reggiano.
*Toast your pine nuts on a skillet over the stove top on low heat. In this way it gives you more control over the heat not burning them because speaking from experience I burned mine far too easily when I placed them in the oven.
*Store your pesto sauce in a mason jar for easy and quick storage. Before serving give the sauce a stir as the oil may separate a little.
I really hope you enjoy this recipe. i never have made a pesto sauce with lemon before and I have to say that it makes all the difference. It adds that extra bit of zesty flavour that livens up the sauce making all that more summery and great for a BBQ side dish!
Okay so I am super excited about this recipe that I literally just created after I looked at a picture on pinterest for a recipe for stuffed apples that had about 7 times the fat and calories than my recipe!
Getting right to it because you will want to make it now!
3 golden delicious apples
2 packets of maple brown sugar oatmeal
2 teaspoons of cinnamon
a pinch of salt
2/3 tablespoons of brown sugar
2 tablespoons of margarine or coconut oil or butter if you want
The directions are super easy, slice the apples in half and core the apples with a small melon baller. mix all the other ingredients together in a bowl and stuff each apple with the filling. Bake the apples in any oven safe dish you have on hand at 350 degrees for 40 minutes.
PS. To check if they are done stick a fork through the apple and if you can do so without much effort they are fully cooked through.
BONUS!!! YOUR HOUSE WILL SMELL UNREAL DURING THIS COOKING PROCESS.