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Saturday, July 23, 2016

Fresh Basil Pesto

2.5-3 cups packed fresh basil leaves
2 cloves garlic minced
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor or Ninja blender (what I used) and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Tuesday, June 21, 2016

Tuesday Tip

Check out this article from livescience on staying hydrated this summer! Some great info that is so essential, whether you are working out, strolling around the zoo, relaxing on the beach or working at your desk! Hydrate yall!

Workouts with baby

Workouts with baby have to be creative, flexible, fun and most of all, safe.

Here are some (admittedly not great quality) pics of my workout with my little one. The key is to have things you can do while holding your baby that will keep them entertained a bit and allows you to interact with them.  If your little one doesn't like being put down like mine then having lots of exercises you can do with them is so important. Some of you may have babies that are perfectly content in a swing, bouncy seat, on the floor etc so it will be way easier for you to find exercises you can do.  For high maintenance babies-you are a bit more limited but still have options!! I try not to get frustrated that Im not able to workout at the intensity, frequency, and level that I did before I had her, but I treasure the time we spend together and I know its temporary and fleeting.  Our bodies also benefit by getting some rest and when you've been an athlete your whole life and then a fitness professional its ok to give your body a break for a few months!! I have to remember this!

Anyway, here are the exercises I do when I can squeeze in a quick workout with her: 

Plank and push ups: Crank out 10-15 push ups followed by a 45 second plank 

Lunges and squats: 10-12 squats followed by 12 lunges both sides

Chest Press: 3x50

Russian Twist: 25 each side

Crunches: 4 x 25

Bridges: 4x 1 minute

Saturday, June 11, 2016

Summer salsa


3-4 Tomatoeson the vine, cut in 4 pieces, 
1/4 Small White Onion, 
1 Small can green Chilies
1 Tbsp Whole Cilantro Leaves, 
1/2 Tsp Sugar, 
1/2 Tsp Salt, 
Juice from 1/4 Lime, 
Pinch of Oregano, 
Pinch of Cumin


Add all ingredients into the bowl. Use short pulses, about 3 times until desired consistency is reached. Serve with your favorite chips

Friday, June 10, 2016

Fit Friday: yoga with baby

Fit Friday:

Claire and I practicing one of the yoga poses we learned in the Sweet Peas class at Bend Yoga last week. 

This girl is so much fun. Being her mom is truly the best thing in the world. She is my inspiration and motivation for being a healthy role model. I have a feeling I'll be motivated to stay fit so I can keep up with her! 

Thursday, May 26, 2016

Vegan Meatballs

I haven't had meatballs in a LONG time. A few years ago I tried the Morningstar brand meatballs but I didn't really like the flavor or texture of them. While my step mom was here visiting, we made a bunch from scratch to freeze. Actually-she made them while I napped with baby C. 

I can't find the source of these but I'll update this as soon as I do. 

I just made these when we had spaghetti the other night and they are SO good!!!

Our dog Georgia is not allowed on our bed but the other day this is how I found her. Apparently feeling a little left out????

Tuesday, May 24, 2016

Outdoor total body Strength workout

Top left: Single arm row
Bottom left: Lunges with rotation 
Top right: Plank with alternating leg lift
Bottom right: Kettlebell swings

A great, quick total body workout while baby napped! :)

As of a week ago I am now 5lbs under my pre-baby weight and also under where I was for my wedding! I reached pre-pregnancy weight 2 weeks after having C which I owe a lot to making sure I didn't gain lots of weight during my pregnancy and staying fit through your those 40 weeks. I have been very lucky to be able to stay so active and also have been very dedicated. I have a new person to be a role model for!! 

Although I get cardio workouts in daily, 
I don't get in nearly as much strength training as I'd like, but that will come. I'm staying focused on being the best mama I can be and when I get extra workouts in that's just a bonus!! 

Thursday, May 19, 2016

Dairy Free Lactation Cookies

My wonderful step mom came to visit this past week to help out and meet my new daughter.  We had a wonderful visit and really enjoyed our time together.  One of the things I have been wanting to make are Lactation Cookies. Since I have been diary free, we found a recipe to try to that we could easily adapt to this need.  My Step Mom whipped these up for me and they are AWESOME! See our recipe below!!

Dairy Free Lactation Cookies

yield: makes about 20 to 22 cookies, depending on your scoop total time: 45 minutes


3 cups old-fashioned rolled oats

1 1/2 cups all-purpose flour

5 tablespoons wheat germ

3 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons vegan butter

4 tablespoons unrefined organic coconut oil

1 1/4 cups organic white sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups vegan chocolate chips

1/2 cup sliced almonds


Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again.

Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.  Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Note: To freeze the dough- scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. Bake at the same temp - they may or may not need an extra minute or 2 - your preference!
My step mother went ahead and baked all of the cookies and froze them in individual bags of four cookies each so I can thaw them as needed.

This recipe's inspiration from HOW SWEET IT IS