Tag Archives: #sparklebodsquad

Bidi Bidi Bom Bom

I’m a huge Selena fan, so when I first heard of the dish that I’m about to share with you, I instantly thought of this song and gave it a new name. I’m just weird like that! This song had one of the most iconic looks (fun fact: I’m considering this outfit for Halloween this year), and has such a fun, catchy beat!

Watch the video here!

Now that Selena’s song is stuck in your head (your welcome), here’s the recipe I had to share with you…..Bibimbap! It’s a dish my brother got my hooked on, and this particular recipe was in one of my Hello Fresh boxes awhile back. It fits in great with my current meal plan, and I hope you love it as much as I do!

BIBIMBAP
Ingredients for 4 servings:

-Zucchini
-8 oz Button Mushrooms
-2 large carrots
-4 Scallions
-Ginger (about a 2tsps…I love ginger so I use a bit more)
-4 cloves of garlic
-1 1/2 cups jasmine rice (you can sub cauliflower rice or brown rice if you prefer)
-2 Tbl sesame oil
-4 tsp sriracha
-6 TBL soy sauce (I use half that amount)
-20 oz ground beef

Wash and dry all produce. Bring 1 3/4 cups water to a boil. Halve zucchini lengthwise and slice into thin half-moons (I use a vegetable peelers to make zucchini ribbons). Thinly slice mushrooms and scallions, keeping scallion greens and white separate. Peel carrot, then use vegetable peeler to shave into ribbons. Peel and mince ginger and garlic.

Once water is boiling, add rice. Cover and reduce to a gentle simmer, cooking for about 15-20 minutes. Meanwhile, pickle scallions by tossing the scallion whites with vinegar in a small bowl. Set aside and let marinate. In another bowl, stir together sesame oil, 1 1/2 TBL sugar (I skip the sugar), half the sriracha, and 1 1/2 TBL soy sauce.

Heat drizzle of olive oil in a large pan. Add carrots, cooking until tender but still crisp, about 3-4 minutes. Add a little more oil and add zucchini. Once those have been cooked, add the mushrooms and cook until tender. Remove from pan and set aside. In the same pan, add a little olive oil as well as ginger and garlic, tossing until fragrant (about 30 seconds). Add beef, cooking until no longer pink. Pour in remaining soy sauce.

Divide rice between bowls, then arrange beef, zucchini, mushrooms, scallion white mixture, and carrots on top. Garnish with the green scallions and drizzle with the remaining sriracha.

The awesome thing about Bibimbap is that there are several variations. Some have an egg, some have other veggies….it just depends! I love this recipe but encourage you to use the veggies you like so you really enjoy it!

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Recipe courtesy of Hello Fresh

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2018: January Highlight Reel

As I came into 2018 I decided I wanted to change up some things on my blog, one of those being a little recap of the month before. So much stuff happens every month…it’s hard to share it all! Thus, the concept of a highlight reel was born. Here’s a look at the major moments of my January.

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Pneumonia: I came into 2018 still battling pneumonia, which was such a treat (insert sarcasm). I actually was not cleared to resume workouts and my normal life until the 22nd of February, so the beginning of the month was filled with endless Netflix binges and book reading. I wish I could say it was productive, but honestly, I didn’t get much done.

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Bubba: The hardest part of January was losing Bubba. We came into the year knowing it was going to happen, and it really put a dark cloud above me the first week. Bubba was such a wonderful dog, and he was such a huge part of life. The moment he died my heart shattered into a billion pieces, and I miss him every single day. I do have to say this….I could not have gone through his loss without the wonderful care of my vet, who also happens to be a friend of mine. Megan and the staff of Silver Pets Mobile Vet came to the house and allowed us to say goodbye to Bubba in the environment he loved. While it was difficult, it did bring me peace knowing that. I cannot say enough about their company.

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Super Saturday: I absolutely love these quarterly business events…they allow me to network with other coaches in the area as well as embrace my love of public speaking! But……..due to my health and the pneumonia still lingering at the time of the event, I was forced to be on the sidelines. The event was still great and full of amazing business information, but I’d be lying if I told you I wasn’t thinking “Get here, April event” to get back into event planning and my element.

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Donut Breakup: I was PUMPED to start a brand new high intensity program for eighty days but was sad to breakup with my favorite treat, the beautiful donut. My friends at The Vegan Doughnut Company made me a wonderful batch of farewell donuts to enjoy the day before I started, but I definitely indulged them the week leading up to my beginning the program. Since starting I have refrained from any donut consumption, and I am very proud of that! If you’ve been following my journey, you know I’ve been updating you each week and am loving it so far!

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BOD Squad Launch: Our team launched our amazing free fit community, The Sparkle Bod Squad, and that has been such a wonderful thing. We all know my focus has been on helping and empowering others, so to join forces with my team to try and help even more people has been incredible. Please feel free to join us!

This year may have started off rocky, but I am hopeful the bad stuff got out of the way the beginning of the month. This month is already better, and I am happy to be back to my normal self! Until I catch you up on February, have a donut on my behalf and enjoy every minute of it!

Talk to you all soon!

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Miso happy about this recipe!

Hehehe…..see what I did there? Obvious little pun to let you know a Chinese recipe is coming your way!

I love Chinese food, but I can’t work much into my meal plan because the things I love most are loaded with not so healthy ingredients…..like fried egg rolls or crab rangoon. Miso soup I can, but that’s not the recipe I want to share with you right now……

I want to share with you the deconstructed egg roll recipe I have on my meal plan this week! It’s so freaking good!

Deconstructed Egg Rolls

Ingredients:
-Turkey Sausage
-Coleslaw Mix
-Brown Rice
-Sesame Oil

Cook the sausage (Remove the casing) until brown. I use a Pampered Chef mix n’ chop to make sure it is broken up. At the same time, cook brown rice. Once both are ready, add coleslaw mix to the sausage so it softens up. Add rice and cook for a few more minutes, stirring consistently. Add Sesame Oil and fall in love!

Let me talk about how much you need of what. The recipe I initially found said to the portion amount was 1 sausage, 1 cup coleslaw mix, 1/2 cup brown rice, 1 teaspoon sesame oil. That equates to one red, one green, one yellow, and one teaspoon if you are following one of the meal plans I do. Since I don’t cook in single servings, I cooked an entire box of rice, used 2 bags of coleslaw mix, and 6 sausages. When it came to the sesame oil, I used 6 teaspoons, but you can go a little heavier or lighter if you wish.

I love it! I hope you do, too.

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Obsessed….Two Weeks In!

66 Days Left! I can’t believe I have completed two weeks of this program already!

So Week Two….how did I do?

The week started as it will every Monday…taking measurements and weighing in. I don’t typically weigh myself every week because I think the scale lies and discourages, but because I am trying to track EVERYTHING with this program, I think it is something that needs done. I wasn’t upset….I had lost 5 pounds and 7 inches in my first week of the program! Yesssssssss! More importantly, I was feeling great and had not cheated on my meal plan ONCE.

Week Two though….I had a few slip ups. I fell victim to a Goodie Girl cookie (my favorite) as I waited in line for my coffee at Starbucks, and later that same day one of my kick boxers brought me crag rangoon from the local Chinese restaurant that I love. While I did share, I had some. But…..I want to be real. I’m not upset. It was shark week (sorry gentlemen), and I usually would be trying to eat all the chocolate and snacks and ice cream. I know it could’ve been so much worse, so even though I slipped up, I still feel like I did pretty gosh darn fab. My week even included a trip to Columbus to spend some time with my brother, and I was able to stay on track while there!

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Gosh, I love these cookies!

Workout wise, this week was a challenging week. Week One I went into my workouts using modifiers and easing back into things, but going into Week Two I went back to going all in. I definitely felt ready to, so I did. But I will tell you this….my body was so so so sore. I could feel every muscle working every workout, and that made me happy because I am the kind of person that gets satisfaction from feeling the burn and soreness. When Leg Day came around on Friday, it was killing me to sit on a toilet and climb stairs! Cheers to you, Autumn, for creating a kick ass program.

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Don’t underestimate these sliders…they are brutal!

I shared a few times over the past few weeks how important the performance line is, and I will not stop saying that. I truly believe if you are doing a program like this, caring for your muscles AFTER the workout is critical, and I do not recommend doing this program if you aren’t using them. Trust me, your muscles will be happier you did. My favorite product: the chocolate recovery drink I have post workout….I add frozen cherries to it, and it is so delicious!

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Simple and effective. 

This week I decided to be proactive and returned to my sports chiropractor. I’ve had one on my speed dial for awhile, but this week after feeling the burn, I decided I needed to get back into a routine with my dude, Dr. Matt, at Ohio Sports Chiropractic. I love this practice and the treatments I get there, and it doesn’t hurt that the practice treats Olympic athletes either. I’ll be seeing them regularly for dry needling and myofascial cupping, but on the days I’m not there I will be getting even closer with my foam roller. This thing is a life saver and feels so amazing.

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Regardless of what kind of athlete you are, BUY one of these!

Here’s a look at my meal plan for the upcoming week! I am so excited about every single meal on this plan!

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I’ve had the Turkey Bacon Spinach Quinoa Muffins on my meal plan since I started this program, and they are so delicious! I wanted to share the recipe with you…..and you don’t need to be doing this program to enjoy them! I love them for a pre workout meal because they aren’t heavy but are still satisfying.

Turkey Bacon Spinach Quinoa Muffins

Ingredients:

-1 cup spinach
-1 tablespoon green onions, chopped
-1 egg
-2 slices cooked turkey bacon, chopped
-1/2 cup quinoa, cooked
-1 tsp olive oil

Preheat oven to 375 and spray a muffin tin with coconut oil or nonstick cooking spray. Cook spinach with olive oil until spinach is wilted. Mix spinach with remaining ingredients, then spoon into muffin tin. Bake for 20 minutes!

This recipe makes THREE muffins, which equates to a Green, Yellow, and Red container. If you want to make more, adjust accordingly and use those multiplication skills you learned back in high school!

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I use a Pampered Chef large muffin scoop to make them come out perfectly!

In addition to rocking Week Two of 80 Day Obsession this week, my team and I also launched our FREE fit community, The Sparkle Bod Squad, on Facebook! It was an idea I have wanted to bring to life for over a year, so I am excited! Our team wanted to reach out to more people and share more resources, recipes, and tips, and I encourage you to join it by clicking HERE!

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Our team is excited to help you!

Here’s to another successful week! Let’s make it one full of sparkle!

Ps. I am still dreaming of donuts…..

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