Sunday, November 22, 2015

Fit Through the Holidays

Can you believe Thanksgiving is just a few days away? Well I can't. Honestly it's amazing how quick this year has flown by. While the average american might gain 10+ pounds this holiday season, I'm working on maintaining. Here are just a few ways I'm staying healthy and fit.

5 Tips to Staying Healthy Through the Holidays

1. Baby wearing while shopping [borrow one if you don't have one] Wearing a baby while power shopping will help you burn more calories and keep you from Christmas shopping for yourself instead of loved ones. #truestory

2. Get Outside with Family and Friends  - Ninja kicks are mandatory whether hiking, snowboarding or just being awesome outside! #optoutside

3. Buy new workout gear - Do you really need a reason? Ok, this #SweatPink Sweat Drop Racer tank [c/o] is my new favorite tank and well when you us code: sweatdropracer you get 15% off! Who doesn't love a deal. Click HERE to purchase the tank.

4. Make delicious good for you food!  Because DUH. 

bistroMD’s Quinoa and Pumpkin Seed Stuffed Acorn Squash  [c/o]
Nutritional Information: (for each serving, serves 8)
Calories: 219 Protein: 5g Carbohydrates: 44g

4 medium acorn squash, halved lengthwise with the seeds removed
3 cups of water
2 cups quinoa
2 teaspoons olive oil
1 ½ cups diced onion
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced cardamom
1/8 tablespoon of turmeric
1/2 cup dried cranberries
1/3 cup diced apples
1/4 cup dried currants
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1 cinnamon stick
1/2 teaspoon of sea salt Freshly ground black pepper

Preheat oven to 350 degrees F. Adjust rack to the middle shelf.

Simmer the quinoa in 3 cups of water to make fluffy, this should take 15 to 20 minutes.

While the quinoa cooks, add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, cardamom and turmeric. Using fresh apples, cut into small dices and soak with lemon juice. Cover the pan and simmer the vegetables for 5 minutes until they are tender.

In a big bowl, toss together the quinoa and vegetables. Stir in the dried fruit, diced apples, pumpkin seeds, nutmeg and season with salt and pepper.

Brush the skin of the squash lightly with olive oil. Place the squash, cut side down, in a baking pan. Pour 1/2-inch of boiling water into the pan and bake for 20 minutes to soften the squash.

Move the squash to a plate and set aside until cool enough to handle. Stuff the squash halves with the quinoa mix, return them, stuffing-up to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife. This should take 30 minutes or less.

5. Drink More Water/Kick off your day with a Green Smoothie - With all the fun festivities don't forget to stay hydrated. I like kicking off my mornings full off veggies and fruits and don't skimp just because its the holidays.

How are you staying fit this holiday season?


  1. I love all these tips. I especially love acorn squash this time of year!

  2. :))) First I laughed on your first tip, then I remembered how heavy a baby can be. Heavier every minute .D

    1. Yeah, I know it doesn't apply to everyone. But carrying around an extra 20 lbs is serious work ;)

  3. That acorn squash looks delicious!!! I bet it would be tasty with shredded chicken in it to! And I'm always about buying new workout clothes ;) :)

    1. You're so right! I might try it with leftover Turkey! You can never have enough workout gear [IMO]. I pretty much live in it.

  4. As cliché as it sounds, it's like my body thanks me every time I down a glass of green juice. I firmly believe the combo of exercise and Green supplements have jump started a wonderful healing process for me.