Happy Monday TORQUE tribe! I hope that “spring forward” is not making this Monday worse for you if so, hold on. All changes that our body encounters take time to adjust too, but we always come out on top! Just remind yourself of how nice it is to walk out of evening classes and it STILL is bright out! Focus on all the little things tribe, they add up. But this week, its time to talk health. Taking that week off last week made me realize something. I consider myself an active person, and since we all are frequent visitors to our home away home, I would consider you all active people as well. But, because of this, I personally slack on my diet. I usually eat whatever I want because I count on the fact that I exercise to make up for it. That week away from TORQUE and exercise, in general, made me realize that this is an okay mindset to have, but it is not the best. And TORQUE tribe, this is the year of striving for nothing but the best. Last week was a little sneak peek at what is about to come. Think about it…spring is around the corner and then summer is in full swing. Before we know it our days will be jam-packed with pool days, play dates, baseball games, soccer practice, vacations and everything in between. We may find it hard to get a workout in and that is okay. Life happens, can’t feel guilty about that. But we often talk about doing what we can with what we have. All of us have the capability to eat healthily. Eating healthy is a habit. It is something that happens when we practice it over and over. So let’s start now. Let’s get ahead of the game. Before it’s a last resort, let’s fuel our bodies with the nutrients it needs. Just think of how much better you’ll feel while working out and eating healthy. And for the days you can’t get in the gym, at least you are still taking care of your body in the way you can. This won’t be the easiest, and I’m not suggesting any diet or cold turkey method, but I think being conscious about what we put in our bodies is a good habit to practice. I have pulled 3 of my favorite and staple recipes. You won’t really find me in the kitchen much (lol college) but when you do, these are some things that I really like to fall back on. For more great recipes, check out Pinterest. I really like WHOLE 30 recipes. My family has a few gluten allergies in it and I am not huge on dairy in my diet, so it works. These recipes are all gluten free and dairy free, so you’re eating really yummy and delicious food that is SUPER clean at the same time! It’s a win-win in my book! So TORQUE tribe, get those grocery lists ready and happy cooking! We will make eating healthy a habit in our day to day lives, and soon enough we will be EVEN stronger than we were before!
As always, sending you love, good vibes, and nothing but yummy food your way, wherever you may be!
Chicken Avacado Burgers (my all time favorite!!)
1 pound ground chicken
1 large ripe avocado - cut into chunks
1 clove chopped of garlic
1/3 cup Panko crumbs or Almond meal to keep it Paleo and Whole30 friendly
1 minced Poblano or Jalapeño pepper optional but recommended
1/2 teaspoon salt
1/4 teaspoon pepper
Add all ingredients to a large bowl and toss gently. Shape into desired size patties. Grill 4-5 minutes on each side on an indoor grill pan or an outside grill at medium heat or until the internal temperature reaches 165 degrees.
Sweet Potato Hash (breakfast, lunch OR dinner!)
2 pounds Sweet Potatoes, Peeled And Cubed Into 1/2" Cubes
**can add your favorite breakfast meat to this as well (10/10 would recommend)**
2 Tablespoons Olive Oil, Divided
½ teaspoons Salt
¼ teaspoons Pepper
1 teaspoon Chili Powder
1 teaspoon Cumin
½ teaspoons Oregano
½ teaspoons Garlic Powder
¼ teaspoons Cayenne Pepper
1 whole Red Bell Pepper, Seeded, Diced
½ whole Onion, Diced
1 clove Garlic, Minced
1 pinch Crushed Red Pepper Flakes
2 Tablespoons Chopped Fresh Parsley
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Place sweet potato cubes into a bowl and drizzle with one tablespoon of the olive oil. Stir well to coat. Season with salt, pepper, chili powder, cumin, oregano, garlic powder and cayenne pepper. Stir again and spread sweet potatoes on baking sheet in a single layer.
Roast in the preheated oven for 20 minutes. Remove from the oven and stir so they’ll continue browning evenly. Return to the oven and roast for another 15-20 minutes or until browned and fork tender. Remove from the oven and set aside.
In a large skillet, heat remaining tablespoon of olive oil. Add red pepper and onion and season with salt, pepper and crushed red pepper flakes. Sauté until onion is translucent, about 5-6 minutes. Add garlic and sauté for another minute or two. Add roasted sweet potatoes and stir well to combine. Add chopped parsley and allow everything to heat thoroughly before serving.
Optional, but totally necessary for me: top with one over easy egg. It’s not really an option, just do it!!
1 clean jar with a lid
1/2 cup rolled oats (1/2 cup = about half the jar)
1 cup milk (eg. soy milk, almond milk)
2 tbsp nuts and/or seeds
1 tsp cinnamon (or other spices like cardamom or vanilla extract)
1-2 tsp your favorite sweetener
2 tsp chia seeds
Some slices of fruit (whatever you have or are feeling!) or any sort of fresh or frozen berries
Throw everything in a jar, screw the lid on top, shake, and off it goes into
the fridge. The next morning add a dash of milk, a sweetener!
(if you feel the need too!) Enjoy!