Link Love #72

Good news! Last night I met with a new personal training client who ended up signing up for a bunch of sessions AND I’m meeting with another new client this morning! Between not working in a traditional gym where I would be handed clients and not having much of a network in California, it’s taken a bit longer than I expected to grow my clientele but I’m feeling like we’re actually getting somewhere these days. It’s pretty darn exciting and I’m really hoping things are going to be picking up even more in the near future. Woo!

Health

5 Popular Pieces of Nutrition Advice that Fall Short Raise Healthy Eaters

5 Popular Pieces of Nutrition Advice that Fall Short – Raise Healthy Eaters

5 Popular Pieces of Nutrition Advice that Fall Short – Raise Healthy Eaters
Why Bad Workouts Aren’t So Bad – Lifting Revolution
FYI Friday – Nutrient Requirements for Active People – Protein – Pretty Little Grub
Questioning the Idea of Good Carbs, Bad Carbs – The New York Times Well
The psychology of eating | small behavioural changes add up to big results – FitKnitChick

Fitness

5 Exercises to Strengthen Your Knees Love Life Surf

5 Exercises to Strengthen Your Knees – Love, Life, Surf

5 Exercises to Strengthen Your Knees – Love, Life, Surf
CrossFit Inspired Running Workout – Blonde Ponytail
Full-Body Chair Workout + 5 Ways to Inspire Your Active Life in 2015 – Fit Foodie Finds
Sweaty Elliptical Workout – Pancake Warriors
Fit Bit Friday 177: The All Push-Ups and Squats Workout – Eat Spin Run Repeat

Food

Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette How Sweet It is

Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette – How Sweet It is

Winter Chopped Salad with Roasted Sweet Potato and Blood Orange Vinaigrette – How Sweet It Is
One Dish Fish and Veggie Bake {Paleo Friendly} – Cotter Crunch
The Very Best Peanut Butter Cup Fudge Brownies – Half Baked Harvest
Chopped Carrot Citrus Salad – Running to the Kitchen
Harissa Carrot Salad with Feta Cheese – Simply Delicious Food

Food for Thought

What’s one of your favorite posts from the past week?

Link Love #70

Over the past couple of weeks, I’ve been working with some of my Truve-rs to put together some fun specials and cross promote each other. We’re all running our own businesses so we’re also in the business of helping each other to grow our own networks and further our reach.

Most recently, I’ve been chatting with the nutritionist on staff and am pretty excited to share in the near future what we have in store. There will definitely be some changes to my diet that I’m going to be writing about. It’s going to be an interesting experiment.. especially when I made chicken bacon fra diavolo for dinner last night. Any ideas what it might be? 😉

Health

#moderation365 Survive & Thrive

#moderation365 – Survive & Thrive

#moderation365 – Survive & Thrive
7 Gut-Cleansing Foods To Add To Your Diet – MindBodyGreen
Gut Loving Cranberry Pineapple Elixir with Turmeric – Cotter Crunch
Fad Diets Work Because They Trick You into Eating Less – Your Trainer Paige
How Exercise Keeps Us Young – The New York Times Well

Fitness

Advantage of At-Home Workouts Mussel FIT

Advantage of At-Home Workouts – Mussel FIT

Advantage of At-Home Workouts – Mussel FIT
Tips On Getting Up & Holding A Handstand – Lifting Revolution
8 Minutes to 6 Pack Abs – Fresh, Fit & Healthy
Ten Reasons Why You Should Care About Muscle Maintenance – Cape Fear Nutrition
Warm Me Up Ab/Core Workout – Bendiful Blog

Food

Baked Sriracha Lime Chicken Wings The Healthy Maven

Baked Sriracha Lime Chicken Wings – The Healthy Maven

Baked Sriracha Lime Chicken Wings – The Healthy Maven
Chocolate Chip Espresso Banana Bread Muffins – PaleOMG
Vietnamese Lemongrass Beef and Spaghetti Squash Noodle Bowls with Peanut Sauce – Half Baked Harvest
Brussels Sprout and Walnut Pizza with Whole Wheat Flax Crust – Kara Lydon The Foodie Dietitian
Chocolate Peanut Butter Breakfast Cheesecakes – Amy’s Healthy Baking

Food for Thought

What’s one of your favorite posts from the past week?

Sundays in the Kitchen

Somehow, even after a 4-day weekend, Monday still seems to come too soon. So to drown my pre-work week sorrows, I decided to spend the day in the kitchen cooking and baking up a storm!

I had a special request (weeks ago.. oops!) for chocolate chip cookies, so I started there. Last month, Brown Eyed Baker had a chocolate chip cookie throwdown featuring 4 recipes, one of which was our favorite from Alton Brown. Showing Nathan was a mistake.. he immediately wanted to have a throwdown of our own. Rather than having our throwdown, we decided to try the winning recipe; The New York Times Chocolate Chip Cookies.

The New York Times Chocolate Chip Cookies

How can you resist chocolate chip cookies like that?! We certainly couldn’t and the verdict is in; we may just have a new favorite chocolate chip cookie!

To combat the indulgent cookies, I got my healthy cook on and prepped some delicious meals for the week. A new recipe from the Tone It Up girls, Carrot & Pumpkin Soup, will be making many appearances this week during lunch along with Jamie Eason’s Turkey Meatloaf Muffins via Sarah Fit. We also have some honey wheat rolls, bulgogi beef prepped for tonight’s dinner, and my latest creation;  Blueberry Ricotta Muffins. I was so happy with the way they came out. They’re super moist and are perfect to have with a little jam.. or in my case, peanut butter. Because everything is better with peanut butter!

Blueberry Ricotta Muffins

Serves 12
Adapted from The Lean Green Bean

Barr & Table Blueberry Ricotta Whole Wheat Pumpkin Muffins Lean Green Bean

Ingredients
2 tbsp coconut oil
2 tbsp unsweetened applesauce
1/4 cup unsweetened vanilla almond milk [I use Almond Breeze]
1/2 cup low fat ricotta cheese
1/2 cup pumpkin puree [Not pumpkin pie mix! I use Libby’s]
1 egg
1/4 cup demerara or brown sugar
1 tsp vanilla extract
1 cup whole wheat flour
1 tsp baking powder
1 cup fresh or frozen blueberries

Optional Toppings
Jelly or jam
Any nut butter
Earth Balance Coconut Butter

Directions
Preheat oven to 350°F. In a large bowl, combine all ingredients from coconut oil through vanilla extract. Slowly mix in your flour and baking powder until that is just mixed through. Don’t over mix! Gently fold in the blueberries so they are equally distributed.

Grease a muffin tin and scoop into tins in 12 equal parts. Bake for 30 minutes, turning halfway through. Let cool, top with your favorite topping *cough peanut butter cough* and enjoy!

Barr & Table Blueberry Ricotta Whole Wheat Pumpkin Muffins

Nutritional Stats
Per muffin

124 Calories  /  4g Fat  /  20g Carbs  /  3g Fiber  /  10g Sugar  /  4g Protein

Food for Thought

Do you prep your meals for the week on Sunday?