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Protein Power Balls

If you’re searching for a way to incorporate protein into your midday snacks, I’ve got the sweet (and nutrient dense!) treat for you!

Protein Power Balls

Ingredients:

1/2 cup pumpkin seed butter
4 tsp coconut oil
4 tbsp honey
1 tsp ground cinnamon
2 tsp raw cacao powder
2 tbsp Sunwarrior Chocolate Protein Powder
2 tbsp ground chia seeds
Hazelnut meal and unsweetened coconut flakes, as needed

Directions:

1. Combine pumpkin seed butter, coconut oil, honey, cinnamon, cacao powder, protein powder and chia. Chill in refrigerator for 45 minutes-1hour.

2. Meanwhile, spread combination of hazelnut meal and coconut flakes onto a plate.

3. Roll spoonfuls of chilled mixtures into balls. Toss each ball in hazelnut-coconut mixture, turning to coat. Enjoy, storing in fridge.

Always living with passion,

Sammie

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A Classic, Revamped

We’re taking a North American favourite and turning it on its ear! Forget the meat and mashed potatoes when whipping together your next Shepherd’s Pie, and pack it with produce instead!

Cauliflower-Crusted Shepherd’s Pie
Serves 4.

Ingredients:

Crust:
1 head cauliflower
1 clove garlic, minced
Extra-virgin olive oil, to taste
Vegetable broth, as needed (opt for an organic, and BPA- and MSG-free brand)
Sea salt and freshly ground black pepper, to taste
Chopped fresh chives, to taste

Filling:
1-2 tbsp extra-virgin olive oil
1 tsp mild curry powder
4-5 cloves garlic, minced
1 1/2 cups cauliflower florets, cut into bite-size pieces
3 carrots, peeled and sliced into rounds
1 zucchini, sliced and cut into quarter moons
1 yellow summer squash, sliced and cut into quarter moons
1 cup shredded cabbage
1 14-oz can diced tomatoes with green chiles, with juice
2 tbsp chopped jalapeno peppers (optional)
1 cup vegetable broth (opt for an organic, and BPA- and MSG-free brand)
1 tbsp balsamic vinegar
1-2 tbsp all-natural apricot jam
1 tbsp rubbed sage
Hot red pepper chile flakes, to taste (or, opt for hot pepper sauce)
Sea salt and fresh ground pepper, to taste
1 14-oz can butter beans, drained and rinsed well

NOTE: Rubbed sage is crushed sage that has been rubbed between your fingers.

Directions:

1. Prepare crust: Steam cauliflower, adding garlic during steaming.

2. Meanwhile, prepare filling: Heat oil in a large deep skillet and add curry and garlic. Stir for 1 minute and add fresh vegetables. Stir and cook for 5 minutes.

3. Add tomatoes with green chile, jalapenos, broth, vinegar, jam, sage and pepper flakes. Season with salt and black pepper, and stir to combine. Bring to a simmer and cook until filling begins to reduce. Vegetables should be tender-crisp and sauce thickened. Once done, taste and adjust seasoning if needed. Remove from heat and gently add beans. Set aside.

4. Process cauliflower in a food processor with other crust ingredients.

5. Preheat oven to 350ºF. Spoon filling into a casserole dish. Top with mounds of cauliflower. Sprinkle with additional chives, if desired. Bake for 35-40 minutes, until bubbling and heated through.

Always living with passion,

Sammie

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Blender Nutrition

This bevy isn’t just a pretty (or tasty) face! Pineapple and mint do offer fresh, tropical flavour, but the blender drink is also nutrient-dense thanks to its slew of green ingredients.


Lean, Green & Mean Smoothie
Serves 2.

Ingredients:

1/2 pineapple, peeled and chopped
1/2 English cucumber, peeled and chopped
1/2 ripe pear, peeled and chopped
Juice 1 lime
1 cup baby spinach leaves
10 mint leaves, chopped
1 tsp raw honey
Crushed ice, as needed
Additional English cucumber spears for garnish (optional)

Directions:

Purée ingredients in a blender until smooth. Pour into 2 glasses and, if desired, garnish with a cucumber spear.

Always living with passion,

Sammie

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20-Minute Treadmill Trek

Adding measured bursts of speed to your running routine may not only cut your running time, but adding intervals will also help you burn more calories and improve your aerobic capacity and endurance. Plus, changing up your pace, especially when on the treadmill, will make an otherwise monotonous workout fly by!


Here’s a beginner interval running routine to get your started:

WARM-UP: Slow jog for 5 minutes

SET 1: Sprint at 8.0 for 1 minute; Recover at 5.0 for 1 minute. Perform 3 times.
SET 2: Sprint at 9.0 for 45 seconds; Recover at 5.0 for 1 minute. Perform 3 times.
SET 3: Sprint at 10.0 for 30 seconds; Recover at 5.0 for 1 minute. Perform 3 times.

COOL DOWN:
Slow jog for 5 minutes.

TOTAL TIME: 20 minutes, 45 seconds.

Always living with passion,

Sammie

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Allergen-Free Morning

A breakfast that’s dairy, egg, sugar, flour, nut and gluten-free? Yes, and it’s delicious!


Oat & Fruit Breakfast Bars
Serves 12.

Ingredients:

1/2 cup unsweetened coconut flakes
2 bananas, mashed
1 tbsp chia seeds, ground
1 tsp ground cinnamon
1 tbsp pure vanilla extract
1/4 tsp baking soda
1/2 cup tahini
1 cup dates, chopped
1/2 cup dried figs, chopped
1/2 cup dried goji berries
1/2 cup sunflower seeds, divided
1/2 cup gluten-free old fashioned rolled oats
Olive oil cooking spray, as needed

Directions:

1. Preheat oven to 350F.

2. In a food processor, add the coconut, banana, chia, cinnamon, vanilla, baking soda and tahini. Process until smooth. Add dates a bit at a time until smooth. Remove mixture from processor and transfer to a bowl.

3. To bowl, add figs, goji berries, 1/4 cup sunflower seeds and oats; mix well.

4. Line a 9 x 13 casserole dish with parchment paper. Mist paper with cooking spray.

5. Pour batter onto parchment paper and spread out, edges touching dish. Sprinkle with remaining 1/4 cup sunflower seeds.

6. Bake for 15-18 minutes, until a toothpick comes out clean when inserted in centre. Let stand for 10 minutes before cutting into bars.

Always living with passion,

Sammie

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Smooth Sweet Tea

Now that the weather is warming up, my thoughts have turned to lounging on patios, docks or even backyard chairs with a cool drink in hand. To quench your thirst (and the heat!) while also benefiting from free-radical fighting antioxidants, turn to chilled tea. Here’s how to skip the can and whip up your own easily at home.


Freshly Brewed Iced Tea with Mint
Serves 6.

Ingredients:

6 tea bags of your choice (MY FAVE: green tea)
Honey, to taste (optional)
Few sprigs fresh mint leaves
1 lemon, sliced (OPTION: Or, try grapefruit slices.)

Directions:

1. Boil 2 cups water. Add tea bags to boiling water and, if desired honey. Let steep for about 15 minutes.

2. Discard tea bags. (TIP: Do not squeeze bags or tea will be bitter.) Combine tea with 4 cups cold water and mint. Chill. Serve over ice with lemon.

Always living with passion,

Sammie

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Full Back Workout

Try this six-move workout to help you sculpt a sexy back just in time for the sundresses and strapless tops of summer!

Always living with passion,

Sammie

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Morning Glory

Prepared on the stovetop and then finished in the oven, this protein-packed quinoa breakfast is a perfect way to start the day!

Baked Quinoa with Apples
Serves 1.

Ingredients:

1/2 cup quinoa
2 eggs
5 tbsp unsweetened apple sauce
Pinch all-natural sea salt
1/4 tsp ground cinnamon
2 tsp chopped pecans
3/4 cup apple
1 tsp honey

Directions:

1. Bring 1 cup water to a boil. Add quinoa, eggs, apple sauce, salt and cinnamon; blend and simmer for 10-15 minutes.

2. Pour mixture into an oven-safe bowl and broil on low in oven for 7 minutes.

3. Top with pecans, apple and honey.

Always living with passion,

Sammie

Recipe sourced from www.draxe.com/recipe/baked-quinoa-with-apples

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Side Kick

You have the main act planned for dinner, but can’t figure out how to fill out your meal. Does this sound familiar? Sometimes, all that’s needed to breathe new life into your meal plan are a few fresh, multipurpose sides to complement seafood to steak and everything in between. Don’t worry, I’ve got you covered!

BONUS: Thanks to the compound glucosinolates, veggies from the cabbage family (aka crucifers) may significantly reduce your risk of developing certain types of cancers.


Roasted Cabbage Wedges
Serves 6.

Ingredients:

3 tbsp extra-virgin olive oil, divided
1 medium head green cabbage, cut into wedges or 1-inch-thick rounds
Coarse sea salt and freshly ground black pepper, to taste
1 tsp spice of choice (optional; TRY: smoked paprika, or caraway or fennel seeds)
1 lemon, halved (optional)

Directions:

Preheat oven to 400F. Brush a rimmed baking sheet with 1 tbsp oil. Place cabbage in a single layer on sheet and brush with remaining 2 tbsp oil. Season with salt, pepper and, if desired, spices. Roast until cabbage is tender and edges are golden, 30 to 45 minutes, carefully flipping halfway through. If desired, squeeze lemon over cabbage.

Always living with passion,

Sammie

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Easy Vegan

By adding cilantro to your diet, you can help cleanse heavy metals from your body. But opt for organic herbs in order to ensure that you aren’t adding any manmade chemicals back into your meal plan.


Garbanzo & Cilantro Salad with Chile-Lime Dressing
Serves 4.

Ingredients:

1 BPA-free can garbanzo beans (aka chickpeas), rinsed well and drained
1 avocado, diced
2 tsp fresh lime juice
4-5 tomatoes or 1 cup cherry tomatoes, diced in 1/2-inch pieces
Sea salt, to taste
1/2 cup green onion, sliced
1 cup fresh organic cilantro (1 large bunch), coarsely chopped

Dressing:

2 tbsp fresh lime juice
2 tbsp extra-virgin olive oil
1/4 tsp ground chipotle chile powder (OPTION: Try hot sauce if you don’t have ground chipotle.)
1/2 tsp mild chile powder
1/2 tsp ground cumin
1/2 tsp onion powder
Zest 1 lime
Sea salt and freshly ground pepper, to taste

Directions:

1. In a bowl, add beans. Prepare dressing: Mix together all dressing ingredients. Add dressing to beans and stir well. Set aside to marinate for 1 hour or longer.

2. Toss avocado with lime juice. Place tomatoes in a colander with a small amount of salt and let tomatoes drain for 10 minutes. (NOTE: You can skip this step if using cherry tomatoes or tomatoes that aren’t that juicy.)

3. In a large bowl, combine marinated beans with dressing, tomatoes, onion and cilantro; stir gently until well combined. Add avocado and gently stir. If desired, season with salt and pepper. Serve!

Always living with passion,

Sammie

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More Fitness Myths, Debunked

Here’s part two of our fact or fiction look at fitness. Today, we’re taking a look at one of the exercise industry’s oldest mottos!


MYTH: No pain, no gain.

If you’ve modelled your exercise routines around this 80s catchphrase, it’s time to stop! The theory that physical gains can only come from workouts wrought with muscle pain is just plain wrong. It may be completely normal to feel a bit of muscle soreness a day or two following your workout – especially when trying something new or upping the intensity – but you should avoid feeling any sort of pain while exercising.

If an exercise hurts, it can signal that your form is incorrect, you have an exhausted muscle, or even that you’ve torn a ligament or have another injury. You may want to push yourself to the point of discomfort, fatigue or muscle failure. But if it hurts, stop, rest and assess the situation. If the pain persists, visit your health professional.

Always living with passion,

Sammie

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Sweet & Salty Kale Chips

Break kale out of salad boredom and introduce it to dessert instead! This chocolate-covered treat is not only a guilt-free Friday night indulgence, but it’s also packed with a bevy of nutrients and antioxidants thanks to superfoods such as kale and cacao.

Sweet & Salty Kale Chips

Ingredients:

1 bunch kale, stemmed and leaves torn
1-2 tbsp olive oil
1/2 cup cacao butter
1/2 cup coconut oil
1 cup raw cacao powder
1-2 tbsp honey
Sprinkling all-natural sea salt

Directions:

1. Preheat oven to 400F. Spread kale on baking sheets and drizzle with olive oil; toss and spread into single layer. Bake for 15-16 minutes, making sure to toss 3-4 times throughout, until crispy.

2. Melt cacao butter, coconut oil, cacao powder and honey in a double boiler; blend.

3. Drizzle kale with cacao mixture and sprinkle with salt. Chill in order for chocolate to harden.

Always living with passion,

Sammie

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Milkshake Sans the Ice Cream

You can achieve the thickness of a milkshake in your next blended drink without having to add even a small scoop of ice cream or dairy. And you’ve got chia seeds to thank! TIP: If you’re not using a Vitamix, then grind the chia seeds in a coffee grinder first. After all, you wouldn’t want a lumpy shake!

BONUS: Chia seeds add a healthy dose of Omega-3 fatty acids and their anti-inflammatory properties to your diet! Furthermore their gelatinous texture when mixed with liquids not only helps you feel full but also helps to clean the digestive system of built up gunk and toxins. Powerful little buggers :)

Chocolate-Chia Milkshake

Serves 1.

Ingredients:

1 cup almond milk
6 ice cubes
1 tbsp chia seeds
1 tbsp raw cacao powder
2 tbsp honey

Directions:

Add all ingredients to a blender and puree.

Always living with passion,

Sammie

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Breakfast Crepes

A thin, tender pancake wrapped around your choice of fillings, crepes are nothing to be intimidated by. Our gluten-free version can be whipped together in less than 15 minutes!

Gluten-Free Coconut Flour Berry Crepes
Serves 6.

Ingredients:

2 eggs
2 tbsp coconut oil, melted, plus additional for skillet
1-2 tbsp honey
1/4 tsp pure vanilla extract
1/8 tsp fine sea salt
2 tbsp coconut flour, sifted, plus additional as garnish
Pinch ground nutmeg
Pinch ground cinnamon
1/3 cup coconut milk
1 1/2 cups blueberries, strawberries or other berries of your choice

Directions:

1. In a medium bowl and using a wire whisk, beat together eggs, oil, honey, vanilla and salt. Mix in flour, nutmeg and cinnamon. Stir in milk.

2. Heat an 8-inch skillet on medium. When hot, melt a bit of oil in skillet. Pour in 1/8 cup batter and swirl around in skillet until a thin layer of batter covers the bottom. (The crepe should be about 6-inches in diameter.)

3. Cook for 1-2 minutes, until batter is bubbly and cooked around the edges. Flip crepe over and cook for 1-2 minutes more or until done. Repeat with remaining batter.

4. Fill crepes with berries and, if desired, top with a light dusting of coconut flour.

Always living with passion,

Sammie

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Booty Blast

Toned tush, better backside, downright gorgeous derriere! You’ll tighten your assets in no time thanks to these six exercises.

Always living with passion,

Sammie

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5-Ingredient Meal

You’re sitting at your desk with no clue what to make for dinner tonight. Nothing is defrosted. Your produce drawer is empty. No need to panic!

Simply make a five-ingredient grocery run on the way home! With a few key ingredients, a couple of pantry staples and 20 minutes, you can have a protein-packed dinner on the table. Good food can be that easy!

Almond-Crusted Chicken with Sweet Potatoes & Asparagus
Serves 2.

5 Ingredients:

1/2 cup whole almonds, finely chopped
2 4-oz boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/2 lb fresh asparagus, ends trimmed
1 large sweet potato

Pantry Staples:

Olive oil cooking spray
All-natural sea salt and freshly ground black pepper, to taste

Directions:

1. Preheat oven to 450°F. Line a cookie sheet with parchment paper.

2. In a small food processor, add almonds and chop fine. Lay a piece of parchment on a flat surface. Sprinkle chopped almonds on top of parchment. Lay chicken on parchment paper. Coat each piece of chicken with mustard and dredge in almonds. Place coated chicken on parchment paper-lined cookie sheet. Lay asparagus alongside chicken. Slice potato into thin circles and spread onto cookie sheet in single layer next to asparagus. Lightly mist chicken and vegetables with cooking spray and season with salt and pepper.

3. Bake for 10-13 minutes, until chicken feels firm and is cooked through.

Always living with passion,

Sammie

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Veggie Tacos

If you’re searching for a nutritious meal that you can get on your family dinner table in less than 30 minutes, look no further! BONUS: You won’t have to make separate meals for grown-ups and kids. Simply consider reducing or nixing the chipotle for little ones.

Chipotle Sweet Potato, Black Bean & Guacamole Tacos
Serves 2.

Ingredients:

1 tbsp olive oil
1/2 onion, diced
1 sweet potato, cut into 1/2″ cubes
1 chipotle in adobo sauce
2 tbsp adobo sauce
1 tbsp honey
Juice 1 lime
1/2 cup cooked black beans
4 corn taco shells (hard or soft)

Guacamole:

1 avocado
1/4 onion, diced
1 clove garlic, minced
1/4 serrano pepper, diced
1/4 tsp all-natural sea salt
Juice 1/2 lime
1 small tomato, diced
Handful fresh cilantro

Directions:

1. In a skillet, heat oil on medium. Add onion and cook until onion begins to soften, 3-4 minutes. Next, stir in potato and cook for another 3-4 minutes.

2. Using a mortar and pestle, combine chipotle, adobo sauce, honey and lime juice. Break apart chipotle into small pieces. Pour mixture into skillet and reduce heat to medium-low. Add beans and continue to cook until potatoes have softened, 10-15 minutes.

3. Once potatoes have cooked, prepare guacamole: Scoop avocado meat out into a bowl. Add onion, garlic, pepper, salt and lime juice. Mash until reaches desired consistency. Fold in tomato and cilantro. Taste and season as desired.

4. To serve, scoop a spoonful of guacamole onto bottom each taco shell. Layer with potato-bean mixture. Sprinkle with additional cilantro, if desired.

Always living with passion,

Sammie

Recipe and photo sourced from http://naturallyella.com

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Coconut-Almond Butter Cups

A clean take on the classic peanut butter cup? Yes, it is possible.

Coconut-Almond Butter Cups

Ingredients:

1/4 cup unsalted almond butter
4 tsp honey or pure maple syrup, divided
3 tbsp coconut oil
1/2 cup coconut butter or coconut cream*
1 tsp pure vanilla extract
Pinch all-natural sea salt
6 tbsp raw cacao powder

Equipment:

12 mini muffin liners
1 mini muffin tin

Directions:

1. In a small bowl, mix almond butter with 1 tsp honey.

2. In a small saucepan, melt coconut oil on low heat, then add coconut butter. Gently warm coconut butter until it can be stirred into the oil. Once well combined, add vanilla, remaining honey and a pinch of salt. Stir well. Add cocoa powder. Remove from heat.

3. Line each muffin cup with a mini-muffin lines. While warm, place 1½ tsp coconut-chocolate mixture into each liner. With the damp tip of your finger, spread mixture out to sides of the muffin liner. Place a tsp of almond butter in center of each muffin liner. Place 1-1 ½ tsp coconut-chocolate mixture over top of almond butter. With the damp tip of your finger, spread chocolate out so it covers almond butter.

4. Chill until solid.

*To make coconut butter, place 1 lb unsweetened, shredded coconut into the bowl of a food processor. Process for several minutes until pureed and the consistency of warm peanut butter.

Always living with passion,

Sammie

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Springy Pea Green Smoothie

This isn’t your average green smoothie! Instead of calling on spinach or kale as a base, the star of this seasonal sipper is green peas.

Springy Pea Green Smoothie
Serves 1.

Ingredients:

1 big handful pea greens
1 big handful broccoli sprouts
1 apple, cored and cut into quarters
1/2 cup watermelon cubes
1/2 tsp spirulina
1 big pinch cayenne
1 tsp raw honey
2 tsp almond butter
1 1/2 cups water
1/2 cup ice cubes
2 tsp chia seeds

Directions:

Add all ingredients to a blender and process for at least 1 minute.

Always living with passion,

Sammie

Recipe sourced from http://meghantelpnerblog.com/2010/07/30/who-pea’d-in-my-smoothie/

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No-Equipment Ab Workout

Here are five moves that’ll help you get a strong core and sexy, flat tummy in no time!

Always living with passion,

Sammie

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Morning Oats

Step away from that package of instant oatmeal! A more filling, vibrant and delicious breakfast awaits. Packed with anti-inflammatory healthy omega fats from the Chia seeds and complete protein from hemp hearts, don’t let the health benefits fool you, this breakfast is to LIVE for!

Blueberry Chia Oatmeal
Serves 1.

Ingredients:

1 1/2 cups water-cooked steel cut oats
1/4 cup plain unsweetened almond or coconut milk, or as desired
2 tsp chia seeds (ground)
1 1/2 tbsp chopped raw walnuts, divided
3 tbsp chopped strawberries
2 tbsp hemp hearts
Dash ground cinnamon
1/2 cup frozen wild blueberries, thawed with 1 tbsp hot water to plump
1/2 tsp raw honey

Directions:

1. Add pre-cooked oats to a pan with a splash of almond milk or water to rehydrate. Then fold in half of the walnuts, strawberries and cinnamon. Simmer until warm and soft. Add more liquid as desired.

2. Stir in chia seeds once  removed from the heat. Top with remaining walnuts, blueberries, sprinkling of hemp hearts, splash of almond milk and honey.

Always living with passion,

Sammie

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You Want It? Then Go Get It!!!

It’s the 5th Birthday this month of my baby Booty Camp Fitness and it’s amazing to me to recognize how much the company, and myself, have grown over the last 5 years. I rarely write long blog posts, but I figure an occasion like this gives me permission to ramble a bit.

This post is about gratitude, reflection and motivation. About 5 1/2 years ago, at the age of 24, I quit two stable and secure jobs to pursue my passion for fitness and ventured into a world of possibilities, the world of an entrepreneur. Little did I know at the time how effective I would be at reaching my goals over the next half decade.

When I initially ventured into the scary and unknown territory of “being my own boss” I knew that I had to set some clear goals and directives to keep me moving forward and putting food on the table. I’d like to share a few  of those goals, their results, and my goals for the next 5 years in a effort to demonstrate how effectively you CAN take control of your life and go to bed feeling fulfilled every night.

Goal 1: Obtain a full time personal training roster within 2 months

I knew I had to make money and I had to make it fast if I wanted to maintain a career in fitness and be able to continue to spread my knowledge. I had left both of my jobs with no safety net and spontaneously/foolishly done it in the month of November! Kinda silly considering the season lol. I started posting my simple website and personal success story on every online classified board, postering my neighbourhood, placing postcards in door jams and just basically worked my booty off to try to get those clients! I set up a “thermometer” on my wall with the number of clients I would need to enlist weekly to make enough money to eat and just stared at it every night, visualizing my emotional bank account filled with these new fulfilling relationships, and my financial bank account having a steady flow of income.

Within 2 months I not only had a full roster of clients, but I had a waiting list! My focus on connecting with my ladies, and my passion for spreading fitness enthusiasm, was propelling my business forward in the most fantastical way all because of that thermometer goal and the actions that I took to reach it.

Goal 2: Influencing more women, at one time!

This is the goal that gave birth to what is now Booty Camp Fitness aka. my baby. About 6 months after starting my training business I had realized how little time there actually was in a day to spend with clients, and how few people that meant I could spread my fitness knowledge to. I decided that I needed to start doing something bigger, something fun, something more dynamic and something OUTDOORS. It was spring and gorgeous and I knew I just had to put a little work into creating something that discarded all the boring gym equipment and was a constantly changing and challenging workout that all women could participate in.

I drafted a workout plan, hit the concrete and started spreading the word about Booty Camp. 24 hours led to the first camp being sold out and I set my sights for a summer full of evening camps. My goal was to have 80 women participate that summer so I put my heart and soul into those workout sessions. When I hit nearly 200 ladies I realized I couldn’t do it alone and that’s when the story get’s crazy!

Goal 3: Expand to 100 locations across Canada!

With the initial success of the Booty Camp program I knew I had managed to create something big. Since it was my goal to continually empower more and more women I realized that I had no choice but to expand and provide camps throughout the city….then the province…. and then the country. Over the next 3 years I barely slept. Initially working 80+ hours a week just to stay on top of everything so that my baby could grow.

I traveled across Canada, interviewing, hiring and training new licensees. At the end of the 3rd year I had reached my goal, 100 locations across the nation equaling over 2,000 women in Booty Camp programs on a monthly basis! Again it was that personal drive and determination and clear destination that fueled the late nights and crazy jet lag to make everything possible. Clear goals, hard work, and fantastic results!

Over the past 5 years I’ve had the chance to chase my dreams and achieve them. Booty Camp is now the largest boot camp program in Canada and the #1 followed boot camp in the world via twitter! Huge accomplishments that my entire team has helped achieve!

The key to my successes?

1) Setting a clearly defined goal that kinda scared the crap out of me.

2) Working my booty off to achieve it, immediately! When I decided to do something, I got moving on it the next day. Whether it was planning how, calling in the troops, researching demographics, calling my accountant, whatever it took I had to start immediately in order to set the plan in motion, otherwise the dream gets lost in your day to day life.

3) Celebrating every step of the way and practicing gratitude for all of my blessings. I have had the opportunity to work with some of the most amazing female trainers in the country, my headquarters staff is talented, loyal and dedicated, it is truly an honor to be able to do what I do and an absolute pleasure. Practicing that gratitude, taking the time to recognize those moments, helps propel you forward and gives you the momentum and positive energy to reach your next goal.

Speaking of next goals…..

So what is next on my set of goals for the next 1-5 years? Well I’ll give you a sneak peak ;)

Goal 1: Empowering another 2000+ Canadian women monthly through a new workout

I’ve launched a new concept called Femme Fitale. A women’s only kickboxing and mixed martial arts conditioning workout. Over the next 3 years my goal is to expand it to 100+ locations across Canada to broaden my reach, providing a fun but sassy workout for women everywhere in a non-intimidating setting!

Goal 2: Reach 1,000,000 women across the world

It’s my ultimate goal to educate 1 million women about health, fitness, lifestyle and happiness around the world. My plan is to access these women through the outstanding (if I do say so myself) DVD programs that myself and my team have produced. That includes current and future Booty Camp Ultimate Home Edition programs and future Femme Fitale DVD systems. It would be the most outstanding moment of my life to realize that I have provided a physical and mental outlet for 1 million women that brings them joy, heals their bodies, and ultimately changes their lives!

Now that I’ve shared some goals of my own, it’s your turn to scribble down your intentions for the next eight weeks, six month and year.

Start small and go big. Concrete goals such as being able to belt out 20 push-ups in 8 weeks are a perfect starting point. Then set your sights a bit grander and set forth to work on your office-home balance, making more time for yourself or finally overhauling your family’s eating habits.

A goal without a plan is just a dream! Once you’ve put your goals on paper (or smart phone!) for the universe to see, then it’s time to decide how you’re putting your plans in motion. As Tony Robins (master motivator) said himself, “The path to success is to take massive, determined action.” Grab a calendar and get started with writing out what you can do in the next 24 hours to start working towards that goal! If it means signing up for a nutrition class, workout program, or booking an appointment with a valued mentor do NOT delay. Get started NOW or your fabulous goal will lose it’s motivating effect.

Celebrate! In order to train your body and mind to enjoy working hard at reaching your goals you have to enjoy your accomplishments. Reward yourself, big or small, for each goal you reach. Even better, establish your reward at the same time you establish your goal so that it can further motivate you along the way. Perhaps it’s some new lululemon gear, a trip somewhere tropical, a fancy pair of shoes (my weakness), whatever will get yo moving. NO SKIPPING CELEBRATIONS!

You’ve read about me for the last 5 minutes, I’d love to read about your goals and successes. Please leave a comment below!

Always living with passion,

Sammie

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Mexican Home Cooking

Fresh cilantro, lime and red pepper infuse this seafood dish with a bit of Latin flavour. If you’d like to fill out this recipe even further, serve it overtop of cooked quinoa, wild rice or polenta to sop up any sauce.


Cilantro-Lime Shrimp
Serves 2.

Ingredients:

2 tbsp coconut oil
2 cloves garlic, minced
1 red chili pepper, finely chopped
¼ tsp red pepper flakes
½ tsp oregano
1 cup cherry tomatoes, halved and seeded (squeeze the seeds out)
1 lb raw shrimp, peeled, split and deveined
Zest and juice 1 lime
½ tsp sea salt
½ tsp freshly ground black pepper
2 tbsp chopped fresh cilantro
2 spring onions, chopped

Directions:

Melt oil in a heavy skillet on medium-high heat. Add garlic and chili pepper. Cook, stirring, for about 1-2 minutes. Add red pepper flakes and oregano. Cooking for about 1-2 more minutes. Add tomatoes. Cook, stirring occasionally, until tomatoes are soft. Add shrimp, lime zest and lime, salt and black pepper. Cook until shrimp are just opaque. (Be careful not to overcook shrimp.) Remove skillet from heat and stir in cilantro and onions.

Always living with passion,

Sammie

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Modern Meatless

Bring the flair of a five-star restaurant home with this vibrant and modern take on a simple, veggie-packed salad.

Modern Shaved Salad

Ingredients:

1-2 zucchini
1-2 red beets
1-2 radishes
Sprouts, as desired
1-2 tbsp extra-virgin olive oil
1-2 handfuls chopped fresh dill
Zest 1 lemon
Fresh lemon juice, to taste
All-natural sea salt and freshly ground black pepper, to taste

Directions:

1. Using a mandoline or vegetable peeler, slice vegetables very thinly.

2. In a large bowl, toss zucchini, radishes and sprouts with oil to coat. Add dill and lemon zest. Season with lemon juice, salt and pepper.

3. Arrange salad on a serving platter, adding beets. Serve immediately.

Always living with passion,

Sammie

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Sexy Shoulders Workout

Want the appearance of a tinier waistline? The answer may be in working those shoulders! Plus, by tightening and toning your shoulder muscles, you’ll be prepping that body for the tank top and sundress season ahead!

Always living with passion,

Sammie

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Quinoa: Not Just a Side Anymore

Yes, it is possible to eat vegan and still consume complete proteins! Thank the quinoa (a seed and not a grain, by the way!) in this meat- and dairy-free dinner.


Mango Blueberry Quinoa Salad with Lemon Basil Dressing
Serves 2.

Ingredients:

1/2 cup quinoa
1/2 cup fresh blueberries
1/2 cup cubed ripe mangoes
1/2 tbsp dried cranberries
1½ tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1/4 tsp lemon zest
10 basil leaves, finely chopped
Sea salt and freshly ground black pepper, to taste
1/2 cup cubed cucumbers

Directions:

1. Place quinoa and 1 cup water in a medium skillet and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes or until quinoa is cooked. Remove lid and fluff with a fork. Let cool to room temperature.

2. Meanwhile, combine fruit in a bowl and refrigerate until ready to serve.

3. In a small bowl, whisk together oil, and lemon juice and zest. Season with salt and pepper. Refrigerate until ready to serve. Chop and add basil to dressing just before serving. (TIP: If you add the basil too early, it will go darken in colour.)

4. Add half of dressing to quinoa and mix gently.

5. Assemble salad just before serving: Toss quinoa, fruit and cucumbers together. Serve other half of dressing on the side. Serve immediately.

Always living with passion,

Sammie

Recipe sourced from www.veggiebelly.com

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Easter Egg Hunt, Revamped

Easter. Visions of chocolate bunnies and colourful candy eggs have undoubtedly just filled your mind. The spring holiday comes in at number two when it comes to candy consumption, just behind Halloween. While dark or raw chocolate is a wonderful source of free-radical-fighting antioxidants and a cheat treat amidst an otherwise healthy diet is A-OK, the problem lies when sweets are consumed in large quantities. Let’s be honest, do you and your kids stop at one jelly bean? I think not!

Excess sugar can wreak havoc on blood sugar, mood, energy and weight. But that doesn’t mean that I’m going to challenge you to ban the Easter bunny from your home this year! Instead, fill your holiday weekend with a bevy of non-edible Easter options. Don’t skip the Easter egg hunt (it can translate to a ton of fun physical activity, after all!), but why not opt for plastic eggs or baskets filled with low-cost toys and gadgets for your loved ones? Puzzles, jump ropes, slinkees, balloons, crayons, hair clips, craft supplies and toy cars are just a few examples of items your little loved ones will squeal over – not to mention keep them busy while you’re trying to get a nutritious and delicious Easter dinner on the table for the family.

Plus, a decrease in the amount of stray candy and half-eaten chocolate bunnies around the house means less temptation and not-so-harmless binging on the part of the parents.

And, if you feel that your child’s basket is looking a bit sparce minus a snack or two, you can always pop in carrots (yes, they go with the bunny theme!), apples, salt-free nuts and seeds, and unsweetened dried fruit.

Share your favourite non-edible Easter treats or fill me in on how you plan to clean up your weekend celebration. Leave a comment below!

Always living with passion,

Sammie

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Be a Sweet Student

Love desserts? So do I!  We both know you gotta live a little!But if you are going to treat yourself my philosophy is to do it with the BEST ingredients possible and in a nutritious and delicious way!

That being said, I thought for “Friday Night Delights” today I’d give you a heads up about an event I’ll be attending here in Toronto on Sunday, April 15th. I’m excited to check out this Raw Desserts Workshop and I hope you’ll join me! Hosted by Meghan Telpner, nutrition expert and the teacher of the Culinary Nutrition Expert program I’m currently taking,  and led by certified raw food chef Lisa Pitman, we’ll learn how to make Sweet Cinnamon Apple Crisp, Mint Nanaimo Bars and Carrot Cake with Lemon Frosting, just to name a few! An indulgent dessert doesn’t have to revolve around dairy, sugar or grains. So join me as we find out how to transform whole-food ingredients into indulgent yet guilt-free treats.

Can’t wait to see you there!

Always living with passion,

Sammie

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Be Your Own Barista

Start saving money while savouring a few more minutes at home each morning. A simple change of routine can help you saved a few dollars to do something amazing for your body like treat yourself to a spa treatment, or sign up for an  exercise program to take care of YOU!

How? Say “no” to your morning coffee run and “yes” to a little healthier homemade blended coffee creation.

Make-Your-Own Frappuccino
Serves 1.

Ingredients:

1 date, pit removed (OPTION: Soak for 30 minutes beforehand)
1/2 cup grated unsweetened coconut
1/2 cup water (or date soaking water)
1 tbsp hemp hearts (optional; NOTE: Great source of complete protein!)
1/2 tsp raw cacao powder
1/2 cup strongly brewed coffee, cooled (TIP: For a healthier caffeine free version with all the coffee flavour, substitute 1 tbsp Dandy Blend)
1/4 tsp pure vanilla extract
3 large ice cubes

Directions:

Add all ingredients to your blender and process until desired consistency is reached.

Always living with passion,

Sammie

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Meet Your 2012 Booty Camp DVD Cast!

Wow ladies, what a fantastic, empowering and positive 2 weeks we had this month of recruit and instructor auditions! Everyone had such great stories and we applaud you for having the courage to come out and see us! For those of you who missed out, please come see me next time, I promise we don’t bite, and the only thing you have to lose is 15 minutes of your time :)

What you have to win though is so much more fantastic….A trip to Panama and a starring role in the next Booty Camp DVD….oh and as a sweet surprise we’re bringing along our understudies to Panama as well this year!

The following brave ladies blew us away with their enthusiasm, fitness and testimonials so without further delay here is the cast of your 2012 DVD!

THE RECRUITS

Dixie Nadine (Edmonton): Mom and Former New You Challenge Winner (2010).  Dixie wowed us with her amazing high energy, and really powered through the audition with beautiful form (and a big smile on her face!).  Her husband and her recently tried out P90x but it wasn’t challenging enough, so they BOTH switched to using our DVD at home together!

Josie Wadja (Oshawa): A gorgeous mother of 2, Josie has lost 30 lbs and 25 inches from Booty Camp!  She had never worked out before a day in her life, but Booty Camp Fitness has certainly changed that.  She enveloped us with her sweet personality, and really pushed herself to the max during the audition.

Natasha Pannozzo (Scarborough): After struggling with depression and low self-esteem, Natasha decided to start making changes to her diet and exercise and lost 100 lbs!  Still unhappy with how her body looked, she joined Booty Camp and is now in the best shape of her life!  We loved how sassy and how strong she was and all the humor and chatter she brought to the audition room.

Julie Kobrynovich (Oshawa): Julie has being in the Booty Camp DVD on her bucket list, and after making it as an understudy last year, she was determined to come back and make her dreams come true!  She returned and did an incredible job, and even had a stare-down with me while we pumped out some push-ups!  We are thrilled to have Julie back and we can’t wait to have her on set.

Sheila Solby (Etobicoke)  UNDERSTUDY: Sheila has been with Booty Camp for 3 years and keeps going strong!  As a Mom of 2, she enjoys the time she has for herself at camp.  She has mastered the one-legged burpee and can hold a plank for over 9 minutes (and is aiming for 10!).  Her audition was fantastic,  she was strong, smiling, and excited!

THE INSTRUCTORS

Jessica Spadaccini (Carling, Ottawa) – Jess is a former recruit turned instructor and is in AMAZING shape!  Her audition was fierce and she definitely gave it 110%!  She talked and cheered through the workout, and wasn’t even out of breath afterwards.  Her form was flawless, and we can’t wait to have her energy and strength on set.

Jessica Roger-Gobeil (Christie Pitts, Toronto) – This Jess is also a former recruit and a current Full-Time employee at HQ. Jess is one of the most positive people we know!  1 year ago she decided she would work towards the next round of auditions, and she blew us away with her dedication and results!  She is strong, sweet, and very high energy, and totally proved to us that she will be absolutely amazing in the DVD!

Ashley MacLeod (Port Credit) – Holy cow so many former recruits. Ashley is a new  instructor and very passionate about Booty Camp!  Her audition was fantastic, she was chatty, strong, and pumped out some serious push-ups!

Lauri Lynch (Kanata) – Lauri is an amazing person, and incredibly skilled instructor who’s been with Booty Camp for over 3 years.  After winning Veteran of the Year in 2011, it’s no surprise that her audition left us in awe.  As a Mom of 2, she has definitely earned the title of yummy-mummy, and will be an absolute pleasure to have on set!

Mai Ling-Truong (Ajax) UNDERSTUDY – Mai is a gorgeous, fit and friendly ambassador for Booty Camp and approached her audition with poise and positive energy. Full of ideas on how to enhance the recruit experience through the DVD we know she’ll be an asset in the 2012 edition!

AND LAST BUT NOT LEAST YOUR FEBRUARY FINISHER WINNER!!!

Also attending the DVD filming in Panama is the lucky winner of our February Finisher video. We loved all the work and homour our winner put into her winning video submission. She was also an audition candidate and was a fabulously positive recruit to meet in person :)

The winner is….. Danielle Lamarche!

Our sincerest thanks to everyone who came out to audition and meet us! Our job was certainly NOT easy as everyone was such a great candidate! We hope to see all of you and more at the next audition!

Always living with passion,

Sammie

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Great Gams

Look fabulous even out of heels! This routine for your quads, hamstrings and, yes, infamous inner thighs will get you the sleek legs you’re looking for.

Diagonal Leg Extension

Lie faceup on floor with knees bent, feet flat and hands on floor by hips. Lift hips off floor and tuck right foot under left thigh, right knee pointing left.

Keeping hips lifted throughout, bring right knee out to side to untuck foot and extend leg diagonally up to right. Return right foot to tuck position. Do 20 reps. Switch sides and repeat.

Bent Over Leg Lift

Stand with feet shoulder-width apart, arms by sides. Bend knees and hinge forward from hips to touch hands to floor a few inches in front of feet. Lift left foot behind you a few inches off floor and point left knee slightly to left.

Lift bent left leg diagonally behind you toward right. Swing left knee back down toward left. Do 20 reps. Switch legs and repeat.

Reverse Lunge with Front Kick

Keeping your abs tight, step back with your right foot and lower into a reverse lunge.

Squeeze your glutes as you push down through your left heel and kick your right leg in front of you as you straighten your left leg. That’s 1 rep. Do 12 to 15 continuous reps, then repeat on the other side, kicking your left leg.

Plié Squat Jump

Stand with your legs about two feet apart, toes turned out and hands on your hips. Rise onto your toes, bend your knees and sit back into a squat, lowering yourself until your thighs are parallel to the floor.

Jump off the ground, bringing your feet to hip-width apart. Land softly on your toes, lowering back into your plié squat. That’s 1 rep. Continue quickly jumping your legs out and in for 15 to 20 reps.

MAKE IT HARDER: Click heels together at top!

Lateral Plyo Squats

Start standing with your feet together, arms down by your sides. Step your right foot out to the side, about hip-width apart, and bend your knees. Holding both arms in front of body, sit back into a squat. Press your hips behind you (as if reaching back for a chair) and keep your chest lifted and eyes forward.

Quickly push off the floor with both feet, jumping up and to the left. Land with your left foot stepping out to the side and back into your squat position. Repeat, now jumping to the right. 20 reps total.

Always living with passion,

Sammie

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Get Cracking

It’s time to free eggs from its bacon, toast and hash brown purgatory! This ultimate breakfast packs protein and produce rather than grease, gluten and dairy. Ditch the bland, brown A.M. plate for some colour!

Egg & Veg Stack
Serves 4.

Ingredients:

Extra-virgin olive oil, as needed
2 medium red onions, sliced into rounds
Sea salt, to taste
1 extra large sweet potato, sliced into 1/4-inch-thick rounds
7 oz cherry tomatoes, halved
1 tbsp vinegar
5 oz baby spinach
4 eggs
Fresh ground black pepper, to taste
Chilli flakes, to taste (optional)

Directions:

1. Caramelize onions: Heat oil in a large skillet. Add onions and a pinch of salt; stir occasionally until brown, soft and sweet, about 30-45 minutes. Do not rinse pan after use.

2. Meanwhile, preheat oven to 400°F. Coat potato with oil, place in a single layer on 2 baking sheets, leaving space on 1 sheet for tomatoes. Place tomatoes alongside potato and roast in oven for 20 minutes, until soft. Once roasted, turn off heat but keep potato and tomatoes in oven until ready to serve.

3. Wash spinach, but do not spin dry. Add spinach to skillet with onions on low heat and stir occasionally until wilted, 3-4 minutes.

4. Meanwhile, poach eggs: Bring a saucepan of water to a rolling boil, add vinegar and reduce to a gentle simmer. Crack 1 egg at a time into a teacup and carefully tip into water. (TIP: If desired, use a spoon to gently encourage egg whites to encase yolks.) Cook eggs for 4 minutes. Using a slotted spoon, remove each egg and place on a paper towel.

5. To assemble, place 6-7 slices roasted potato on a plate. Followed with wilted spinach and caramelized onions, dividing evenly. Scatter roasted tomatoes around the base with a drizzle of oil. Place 1 poached egg on top of stack. If desired, sprinkle with pepper, chili flakes and salt. Serve immediately.

Always living with passion,

Sammie

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Spring Soup’s On!

Traditional cream soups can often call for heavy cream, butter, whipping cream or even cornstarch, blech. Today’s Tasty Tuesday recipe requires none of the above, and is actually dairy free! The result is a smooth soup that allows its fresh produce, herbs and spices to shine through.

Vegan “Cream” of Mushroom Soup
Serves 6-8.

Ingredients:

1 oz dried mushrooms (i.e. porcini mushrooms)
1/2 cup unsalted raw cashews
4 tbsp coconut oil
2 sprigs rosemary, leaves picked and chopped
3 sprigs thyme, leaves picked
2 leeks, white and light green parts only, thinly sliced
3 cloves garlic, minced
Sea salt and paprika, to taste
24 oz mushrooms (1 1/2 lb), thinly sliced (i.e. crimini, shiitake and/or exotic mix)
3 cups vegetable stock
Freshly cracked black pepper, to taste
Chopped chives for garnish

Directions:

1. In 2 small bowls, cover dried mushrooms and cashews with boiling water. Set both aside.

2. Heat a medium pot on medium-high; add oil. Once melted, add rosemary and thyme. Cook for a few seconds to infuse oil, but ensure herbs don’t discolour or burn.

3. Add leeks and garlic. Be sure to soak sliced leeks in a bowl of water first to remove all the sand and grit. Once leeks are aromatic and bright green, season with salt and paprika.

4. While leeks are sautéing, remove rehydrated mushrooms from water, reserving mushroom soaking liquid. Rinse rehydrated mushrooms and finely chop. Add rehydrated and fresh mushrooms to pot with leeks and cook until they’ve given off much of their liquid.

5. Meanwhile, drain cashews and add them to a blender. Add enough mushroom soaking liquid to just cover cashews and blend for about 3 minutes, until no longer grainy when rubbed between your fingers.

6. To pot, add cashew cream and stock. Cover and bring to a boil; then reduce to a simmer and cook for 20 minutes.

7. Carefully transfer soup, in batches, to blender and process to desired consistency. (Or, use a hand blender.) Season with pepper and, if desired, additional salt and paprika. Garnish with chives and enjoy!

TIP: If you like your soup a bit chunkier, you can also choose to blend only half of the soup and combine.

Always living with passion,

Sammie

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Vegetarian Curry

While Caribbean curry dishes are traditionally served with roti (a flatbread made from stoneground wholemeal flour), you can stick to gluten-free eating by enjoying this soup-like meal on its own or serving it over cooked brown rice to help sop up any flavourful sauce.

Sweet Potato & Squash Curry
Serves 6.

Ingredients:

1/2 tsp sea salt
2 tsp ground cumin
1 1/2 tsp ground turmeric
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp crushed red pepper
1 tbsp grapeseed or safflower oil
1 1/2 cups chopped onion
4 cloves garlic, minced
4 cups cubed and peeled sweet potato (about 1 1/2 lb)
3 cups cubed and peeled acorn squash (about 3/4 lb)
1 cup chopped red bell pepper
1/2 cup light coconut milk
1/2 cup chopped fresh cilantro
Lime wedges (optional)

Directions:

1. Combine first 6 ingredients; set aside.

2. Heat oil in a large Dutch oven on medium. Add onion and cook for 3 minutes or until tender, stirring frequently. Add garlic and cook for 15 seconds, stirring constantly. Add spice mixture and cook for 30 seconds, stirring constantly. Add potato, squash and bell pepper, stirring to coat with spice mixture; cook for 1 minute, stirring constantly. Stir in 2 cups water and coconut milk, scraping pan to loosen browned bits from bottom. Bring mixture to a boil. Cover, reduce heat and simmer for 25 minutes or until potato is tender.

3. Sprinkle with cilantro and, if desired, serve with lime wedges.

Always living with passion,

Sammie

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Wake-Up Call

This week’s challenge starts first thing tomorrow morning! Your goal is to wake up 30 minutes earlier than usual each day this week to get moving in the A.M. When you start your day with physical activity, you’re more likely to make healthy decisions till bedtime. Plus, you won’t have to worry about trying to fit your workout into a hectic schedule later on – it’ll already be checked off your to-do list!

So whether you choose to go for a morning stroll or jog, pop in a Booty Camp at-home DVD or follow one of my Workout Wednesday blog videos, the goal is the same: Get moving! If you need a little exercise inspiration, here’s a simple circuit to get you limber and sweating:

50 jumping jacks
20 squats
40 alternating lunges
20 burpees
20 push-ups
40 Russian twists
40 high knees
1 minute plank

REPEAT!

Remember to set that alarm clock 30 minutes earlier tonight!

Always living with passion,

Sammie

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Fitness Myths, Debunked

Over the next few FYI Fridays, I’m going to bust a few fitness myths for you. In our first installment, we’re turning our attention towards your tummy!

MYTH: 1000 crunches are the key to six-pack abs

Unfortunately, if you’ve been crunching your heart out in hopes of seeing those coveted lines across your midsection, I have some bad news for you. The hard truth: If there’s a layer of fat resting on top of your muscles, they’ll never shine through! Instead, focus on this combination: cardio, total-body strength training (more muscle helps you burn more calories!) and core conditioning.

And, while crunches are a great exercise to include in your workout routine, they shouldn’t be your sole abdominal move. Bicycles, leg lifts and scissors, oh my! Change up your routine to keep your muscles guessing. Challenge equals change!

When in doubt, plank! The plank utilizes every core muscle, as well as putting your shoulders and glutes to work, too. Better yet, it calls upon your transverse abdominus, a layer of muscle deep in your core that can pull your tummy in like a girdle when toned! Not bad, right?

P.S. if you are consuming lots of refined processed foods, sugars and alcohol your abs will struggle to show through. There’s a saying that “abs are made in the kitchen” for a reason, eat real foods :)

Always living with passion,

Sammie

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ReFRESHing Popsicle anyone?

I treasure my memories as a child of multicolored popsicles, tasty freezies and succulent ice cream cups (although I didn’t know that word then). The idea of these treats make me salivate to this day, I’m drooling on my laptop right now! The sad thing is that they are little more than sugar water with chemical colorings and flavours :( and that’s not the type of food I put into my healthy body.

But all is not lost, this summer, instead of diving into a pint of ice cream to finish off your workweek, why not safely indulge with a fresh homemade popsicle instead?

Strawberry-Lemonade Popsicles

Makes 3 cups popsicle mix.

Ingredients:

1 lemon

1-2 tbsp melted raw honey (to taste)

1/2 cup julienned seedless Cucumber

1/2 cup chopped strawberries

Chopped fresh mint, as desired

Equipment:

Popsicle molds

Directions:

1. Slice lemon in half and squeeze over a strainer into 2 cups cold water. Sweeten lemon water with melted honey. Fill popsicle molds 2/3 full with lemonade. Freeze, uncovered, for about 1 hour.

2. Take pops out of freezer. Scrape and stir any ice crystals that have formed. Add a half-spoonful cucumber, half-spoonful strawberries and mint to each pop mold. Be sure to leave a tiny bit of room at the top of, so they don’t overflow when you add the stick. With a popsicle stick or butter knife, press ingredients into mixture so it is evenly distributed. Add popsicle sticks and freeze pops for another 3-4 hours, until solid.

Drool away my friends, you now have an antioxidant, alkalizing and nutritious popsicle in your freezer. Enjoy to your heart’s content!

Always living with passion,

Sammie

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Taste of the Tropics

By now you should all recognize that I have a mild obsession with the coconut. I think I’m going to marry them but first I have to convince YOU why the coconut is so outstanding (gotta have all your friends at the wedding right?) hahahah

But seriously, if not for their flavour, I love the coconut for all it’s health benefits, especially those of the water and the fat. Coconut water is an outstanding natural electrolyte drink that is the same electrolyte level as our blood so it’s extremely nourishing. Because of this it can rapidly rehydrate the body, and is loaded with nutrients like potassium and the ability to carry oxygen and nutrition into the blood.

The coconut oils or fats from the coconut meat are nervous system supporting, antiviral, antifungal, antimicrobial and just darn tasty! Because they are a medium chain triglyceride they are easily used as fuel and are a great energy support for the body!

Don’t be intimidated by the fact that this recipe calls for real coconuts! Simply look for white, Thai coconuts at your local grocer. Young coconut meat is very soft and light, unlike the heavy and dense meat of dark brown, mature coconuts. Plus, they’re easier to cut into!

Coconut Shake
Serves 1.

Ingredients:

Meat and water of 1 organic young coconut
1 tbsp raw honey
Seeds 1/2 vanilla bean (or dash pure vanilla extract)
1/8 tsp each ground cinnamon, cloves and nutmeg
Ice cubes as needed (about 14 cubes)

Directions:

Place all ingredients in your blender and process until smooth. Enjoy!

OPTIONS: Flavour your shake even further by adding 1 tbsp raw cacao powder. Or create a chocolate-peppermint version by swapping the spices with 1 tbsp raw cacao powder and drop of peppermint oil!

TIP: Here’s a guide to opening your young coconut.

Now go nutty for fresh coconut!

Always living with passion,

Sammie

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What’s for Breakfast?

A simple breakfast option that takes mere minutes to make doesn’t have to be bland and boring. Au contraire! Here’s a sweet and savoury morning mini-meal that’s just as nutritious as it is crumbly!

Baked Grapefruit with Coconut Crumble
Serves 2.

Ingredients:

2 tbsp organic unstabilized oats
1 tbsp organic coconut sugar
1/2-1 tbsp ground almonds
1/2 tsp ground cinnamon
1 tbsp organic extra-virgin coconut oil (not liquid)
1 grapefruit, cut in half

Directions:

1. Preheat oven to 400°F

2. In a small bowl, combine oats, sugar, almonds, cinnamon and coconut oil. Rub mixture with your fingers until crumbly.

3. Place grapefruit in an oven-proof dish, cut sides up. Spread coconut crumble over top, dividing evenly, and bake for 15 to 20 minutes. Serve warm.

Always living with passion,

Sammie

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Slow Cooker Stock

Over the weekend I attended a workshop for my Culinary Nutrition Expert program that I am taking through the wonderful Meghan Telpner’s Cooking School. The topic of the day was “Foods for Healing” and I thought I’d share with you some knowledge and a recipe to help your body stay fit and healthy and strong.

With the drastically fluctuating temperatures many people seem to be coming down with fevers, colds, throat issues etc and a great immune booster is bone broth (aka chicken broth). Bone broth is nutrient dense and contains a wide range of amazing nutrients for your body including calcium, magnesium and natural gelatin which is useful in treating many infectious diseases.

I figured I could jack up the nutrient and immune boosting power by adding some of the anti-inflammatory and immune boosting properties of garlic and ginger as well in this slow cooker solution to making a broth while you sleep off that cold, or better yet to help prevent yourself from getting sick in the first place!!!

Slow-Cooker Chicken Stock

Ingredients:

Leftover chicken bones or carcass roughly equivalent to 1 small or medium chicken
1 onion, peeled and roughly chopped
2-3 cloves of garlic (whole, crushed)
1-2 inches of fresh ginger root peeled and roughly chopped
1 rib celery, roughly chopped
1 carrot, roughly chopped
1 bay leaf
4 sprig fresh parsley
1 sprig fresh thyme
All-natural sea salt, to taste
Cayenne pepper (optional)

Directions:

1. Remove all edible meat from chicken. Place bones, skin and any accumulated cooking juices in slow cooker.

2. Add remaining ingredients over top of bones and fill slow cooker almost to the top with water, leaving about 1/2” at the top.

3. Set slow cooker to “low” and let cook overnight, or alternatively you can start it in the morning and cook on “low” for 8–10 hours during the day.

4. Once stock is done, turn off slow cooker and, pass stock through a fine sieve to remove all bones, herbs, etc. Refrigerate or freeze stock for future use.

TIPS: Freeze stock in 1 or 2-cup portions in glass jars (leave 2 inches space at the top) for easier thawing and use. Or, freeze stock in ice cube trays – ideal when you need a smaller amount for sauces or rice.

Not only is the homemade version ever so tasty, it’s actually free of all the preservatives and additives you find in the box variety, making it incredibly beneficial to your health. It’s so easy how could you not do it!!?

Always living with passion,

Sammie

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Shaved Asparagus & White Bean Salad

A fresh and tasty make ahead recipe for a healthy vegetarian protein snack or lunch is a bean salad. You can combine many different veggies and varieties of beans for endless possibilities. With spring right around the corner, asparagus is a fabulous addition to your bean salad. Whip this up on a Sunday and if you keep the dressing and salt separate it will be good for 2-3 days in the refrigerator.

Shaved Asparagus & White Bean Salad
Serves 10.

Ingredients:

2 bunches fresh asparagus (2 lb)
1 tbsp extra virgin olive oil
1 red onion, thinly sliced
3 1/2 cups cooked navy beans or 2 15-oz BPA-free cans  navy beans, drained and rinsed well
2 tbsp fresh lime juice
2 tbsp fresh lemon juice
1/2 tbsp apple cider  vinegar
1/2 cup chopped unsalted walnuts (2 oz), lightly toasted
1/4 cup slivered basil
1/4 cup chopped cilantro
1-2 tsp honey
Sea salt and cayenne pepper, to taste

Directions:

1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.

2. Add onion, beans, lime and lemon juices, honey and vinegar. Toss to combine.

3. Fold in walnuts, cilantro and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.

Always living with passion,

Sammie

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Spring Produce Guide

Before writing up your grocery lists this spring, you may want to consider stocking up on peak-season produce. Choosing fruits and veggies at their prime not only means that you’ll be buying local, eco-friendly, fresh fare, but it’ll also leave you with more cash in your pocket! Buying “fresh” strawberries mid-winter, for example, can be pricey as you’re covering the cost of having them shipped from a southern destination (and you’ve probably discovered that the taste suffers as well!). Opting for local fare can save you big bucks, plus it’s often found in greater supply at your supermarket.

TIP: Check out the ends of each aisle in your grocer’s produce section – that’s where the seasonal fare is usually stocked.

Here’s a list of spring fruits and vegetables to keep your eye out for over the next few weeks and months. To find out more about what produce is at its peak in your neck of the woods, visit a local farmers’ market and don’t be afraid to ask questions! Not sure where to find your nearest outdoor grocer? Check out Farmers’ Markets Canada (http://www.farmersmarketscanada.ca/).

Happy shopping!

Fruits:

Apricots
Avocado
Bananas
Lemons
Mangos
Papaya
Pineapple
Strawberries

Vegetables:

Artichokes
Asparagus
Chives
Fava beans
Fiddleheads
Green onions
Leeks (also helpful in combating seasonal allergies)
Morels
Fennel
Ramps
Parsnips
Rhubarb
Radishes
Sugar snap peas
Zucchini

Always living with passion,

Sammie

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Freshly “Squeezed”

Rather than sip on a fruit “drink” or juice from concentrate filled with sugars, additives and dyes, grab your juicer from the back of your cabinet and get experimenting! This fresh fruit (and vegetable!) juice is an easy option as it calls on pieces of produce that you can easily find at your local market yearlong. Better yet, farmers’ markets begin to open their “doors” during spring months, so take the opportunity to find prime produce or experiment with your own fresh fare.

Homemade Apple Cherry & Blueberry Juice

Ingredients:

20 pitted cherries
40 blueberries
20 seedless red or purple grapes
2 stalks kale
3 apples, cored

Directions:

Add ingredients to your juicer one at a time, juicing apples last. Stir juice and drink immediately.

Always living with passion,

Sammie

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Maximize That Medicine Ball!

Maximize that medicine ball! It’s not only for partner passes and holding during squats. I’ve put together a full body workout to help you make the most of your medicine ball investment.

Always living with passion,

Sammie

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In-Season Starter

Breakfast is the most important meal of the day, but it can also be the trickiest if you’re following a gluten-free diet. Not only are these pancakes perfect for those who suffer from celiac or a gluten intolerance, but they also call on one of spring’s prime pieces of produce: strawberries!

Strawberry Buckwheat Pancakes
Makes 10 small pancakes.

Ingredients:

1 cup buckwheat flour
2 1/2 tsp baking powder
1 tsp ground cinnamon
1 banana
1 cup coconut milk
1 cup chopped strawberries, plus additional for garnish
Coconut oil, as needed
Optional garnish: Coconut milk whipped with banana puree.

Directions:

1. In a large bowl, sift together flour, baking powder and cinnamon.

2. In a separate bowl, mash banana into a puree.

3. Stir coconut milk into dry mix, followed by banana puree. Fold in strawberries.

4. Lightly oil a griddle and heat over medium heat.

5. Pour 1/4 cup batter onto griddle and cook for 1 1/2–2 minutes, until pancake begins to look matte on top. Flip and cook for 1 more minute, until lightly browned.

6. Plate pancakes and garnish with additional strawberries and, if desired, coconut-banana whip.

Always living with passion,

Sammie

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Side Kick

You’ve planned your favourite roasted chicken or grilled salmon for tomorrow’s dinner. Now what? If you have a hard time figuring out what to pair with your proteins, this fresh multi-purpose side is for you!

Psst!
Better yet, ditch the animal protein and eat this pilaf on its own for a complete vegetarian meal. The quinoa is, surprisingly, a complete protein!

Quinoa Pilaf
Serves 6.

Ingredients:

1 cup split red lentils, picked over and rinsed well
1 bay leaf
1 clove garlic
1/4 Spanish onion
2 tbsp coconut oil, divided
1 shallot, minced
1 celery rib, minced
1 carrot, peeled and minced
1/2 cup quinoa, rinsed
1 cup low-sodium vegetable broth
Sea salt and freshly ground black pepper, to taste
1 lb cauliflower, coarsely grated
1/2 English cucumber, minced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1/3 cup coarsely chopped unsalted walnuts or raw cashews

Directions:

1. Put lentils in a medium saucepan and cover with cold water. Add bay leaf, garlic and onion and bring to a boil. Simmer over moderately low heat until lentils are tender, about 18 minutes. Drain and discard bay leaf, garlic and onion. Wipe out saucepan.

2. Add 1 tbsp oil to saucepan. Add shallot, celery and carrot and cook over low heat until softened, about 8 minutes. Add quinoa and cook, stirring, for about 2 minutes. Add broth, season with salt and pepper and bring to a boil. Cover and cook until quinoa is tender and plump and liquid is absorbed, about 18 minutes. Fluff with a fork, cover and let stand for 5 minutes.

3. In a large nonstick skillet, heat remaining 1 tbsp oil. Add cauliflower and cook over moderately high heat until lightly browned in spots, about 5 minutes. In a large bowl, toss lentils with quinoa, cauliflower, cucumber, cilantro, parsley and nuts. Season again with salt and pepper and serve hot or at room temperature.

TIP:
For an even fresher spring side dish, add a squeeze of lemon to your pilaf before seasoning and serving.

Always living with passion,

Sammie

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Thai Quinoa Burger Patties

Burgers are one of those ultimate indulgences and great veggie burgers that aren’t loaded with preservatives, cheese or soy are hard to find, so why not create your own delicious protein packed version at home with quinoa!

Garnish your vegan burger with your favourite condiments. Some to try: as pineapple rings, cilantro, clean ketchup, salsa, and avocado or homemade guacamole.

Thai Quinoa Burger Patties
Serves 4.

Ingredients:

1/3 cup quinoa flakes
1½ cups chickpeas, drained and rinsed well
2 tsp gluten-free tamari
2 tsp fresh lime juice
2 tsp sesame oil
2 tsp minced fresh garlic
2 tsp minced fresh ginger root
2 tbsp unsalted almond butter (or all-natural, unsalted peanut putter)
¼ cup chopped fresh cilantro
¾ cup broccoli slaw
¼-½ tsp crushed red pepper
½ tsp sea salt
Coconut oil or olive oil cooking spray  

Directions:

1. Place quinoa flakes in a food processor and process until fine. Add chickpeas, tamari, lime juice, sesame oil, garlic, ginger, almond butter, cilantro, broccoli slaw, red pepper and salt. Pulse until well combined, but not pureed. (NOTE: Mixture should be a bit chunky.)

2. Covered mixture and refrigerate for 30 minutes or up to 1 day.

3. Heat a large skillet over medium-high heat. Add coconut oil and allow to heat.

4. Divide mixture into 4 equal portions and form into patties. Cook until brown, about 6 minutes per side.

Enjoy!

Always living with passion,

Sammie

Recipe sourced from http://www.cookingquinoa.net/thai-quinoa-burger

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Spring Cleaning

Tomorrow is officially the first day of spring! Shedding the cold and snowy weather of winter can often fill people with a renewed sense of commitment. This year, instead of simply applying the concept of spring cleaning to your garage and closets, I’d love for you to makeover your diet and fitness routine as well. Revitalize your hibernating home and health!

Your challenge this week is to focus on implementing fresh, seasonal produce into your daily meals and experiment with a few new and fun workouts. As always, I’m here to help! Check out my blog daily for peak-season recipe suggestions, workout inspiration and healthy living motivation.

Let’s kick off this new season with a bang together! How do you plan to clean up your routine this spring?

Always living with passion,

Sammie

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Healthy Eating On the Road

Whether you’ve been traveling by plane, train or automobile this March Break, hopefully you’ve found easy ways to keep your healthy diet intact. Your vacation may be winding down but that doesn’t mean that it’s time to give into drive-thru temptation! Eating whole and natural foods while you’re on the road can be easy if you keep it simple and follow a few tips.

Pre-pack snacks for the car. Load up with cut fruits and vegetables, stored in a cooler with ice packs to keep fare fresh and appealing. You can even pack and store fresh salads or wraps with grilled and chilled chicken or tuna in a properly sealed cooler!

Hit the grocery store rather than the rest stop. When stopping for gas, why not venture a few minutes into town to find a local supermarket as well? If you stick to the perimeter of the grocery store, you’ll find healthier fare than you would have at the nearest pump station hands down!

Stock that hotel mini fridge with water and fresh foods. Yes, the fridge in your room can accommodate more than just expensive sodas! Instead, let the hotel staff know that they won’t need to replenish the less-than-healthy items in your room. Hit a local market and grab a few food necessities instead.

Your luggage isn’t just meant for clothes. Pantry staples such as oats, unsalted nuts, dried unsweetened fruits and your favourite protein powder make ideal travel companions.

Avoid candy at the airport newsstands. Better strategy: Arm your carry-on with single serving clean treats if flying domestic like whole food energy bars or fruits. Airport travels can too often translate to long layovers and delayed flights, so being prepared will mean that you’re ready whenever hunger should strike. Plus, having a plastic re-sealable bag filled with a small helping of your favourite clean eats will help you avoid onboard snack sales (saving you a few bucks in the process too!).

Make educated and healthy choices when dining out. Never be afraid to ask what is in a meal or how it is prepared. There’s a huge difference between a salad with grilled chicken and one with fried chicken. Ensure that the menu is clear and if not ASK. If your restaurant is unwilling to accommodate your food preparation requests then move along to the next diner. Researching healthy eats at your destination in advance can also be fun and add to a bit of the adventure of exploring. Find the local vegetarian or clean eateries and take a stroll to see the town on your way!

I’d love to hear how you stayed true to your healthy meal plan this March Break, or learn a few new clean travel tips from those of you who are frequent fliers for business. Leave me a comment below!

Always living with passion,

Sammie

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Shamrock Shake with Homemade Almond Milk

St. Patrick’s Day is Saturday! Instead of celebrating at your neighbourhood pub, try whipping up a clean and green smoothie instead. If you’re all out of almond milk, a trip to the market isn’t necessary: I’ll show you how to make your own nut milk at home with just a cup of almonds!


Shamrock Shake

Ingredients:

1/2 cup almond milk
1 frozen banana
6 coconut milk ice cubes
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp pumpkin spice (or allspice)
1 tbsp pure vanilla extract
2 cups spinach
2 dates

Directions:

Blend all ingredients in a blender until creamy and green.

TIP: Reduce milk for a creamier shake; or add milk for a thinner shake.

Almond Milk
Makes 1 quart.

Ingredients:

1 cup almonds, soaked overnight
4 cups water
1 tbsp raw honey

Directions:

Rinse almonds in a colander. Combine all ingredients in a blender and liquefy. Using cheesecloth, strain milk.

TIP: Pulp can be saved to add to casseroles, cookies or other dishes.

OPTIONS: You can also use this recipe to make milk from cashews, hazelnuts, pine nuts, sesames, sunflowers, walnuts or pumpkin seeds.

Always living with passion,

Sammie

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“Homemade” Breakfast Minus Your Kitchen!

Breakfast is the most important meal of the day, whether you’re home or hotel bound. When traveling, skip the coffee house baked goods, and greasy restaurant bacon and eggs! Instead, grab a few staples from your pantry before hitting the road in order to whip up this fibre- and protein-packed breakfast in your hotel room.


Travel Oatmeal

Serves 1.

Ingredients:

1/2 cup old-fashioned rolled oats
1/2 oz unsalted nuts of your choice
1-2 tbsp chopped unsweetened raisins or other dried fruit
16 grams Sunwarrior Rice Protein powder or your favourite protein powder (1/4 cup)
Pinch sea salt
Pinch ground cinnamon, pumpkin pie spice or ginger (or a combination)
Unsweetened cocoa powder, as desired (optional)
1-2 packets powdered stevia powder

OPTIONS: Experiment with your favourite dried fruits and spices, or consider adding an all-natural nut butter to the mix.

Directions:

Add all ingredients, except stevia, to a heat-proof mug. Add enough hot water to cover oatmeal; stir. (Adjust water according to your preferred consistency.) Sprinkle in stevia.

Psst! No kettle? No problem! Use your hotel room’s coffee maker to heat water for your oatmeal.

Always living with passion,

Sammie

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Hotel-Room Workout

Squeeze exercise into your March Break travels without the need for fancy equipment or a high-tech gym. Here’s my 16-minute whole-body tabata workout. It’s ideal for tiny spaces like your hotel room. Grab your running shoes and let’s go!

Always living with passion,

Sammie

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Mouth-Watering Meatballs

Pair these clean meatballs with a healthy helping of greens for a complete dinner. Or, serve these as a finger food for your kids or visitors this March Break.

Chicken Meatballs With Lime Sesame Dipping Sauce
Serves 4. Makes 12 meatballs.

Ingredients:

1 1/4 lb ground chicken breast
1/4 cup gluten-free bread crumbs
1 egg
1 tbsp ginger root, minced
1 clove garlic, minced
¼ tsp sea salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1/2 red chili pepper, seeded and chopped (optional)
1 tbsp low-sodium soy sauce
2 tsp sesame oil

Dipping Sauce
2 tbsp fresh lime juice
4 tbsp low-sodium soy sauce
2 tsp sesame oil
1 tbsp chopped fresh scallion

Directions:

1. Preheat oven to 500°F.

2. In a large bowl, combine chicken, bread crumbs, egg, ginger, garlic, salt, cilantro, scallions, chili pepper (if desired), soy sauce and oil; mix with your hands until well combined. Shape 1/4 cup chicken mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

3. Prepare dipping sauce: In a small bowl, combine lime juice, soy sauce, oil and 2 tbsp water. Add scallions.

4. Transfer meatballs to a serving dish and drizzle with 1 tbsp dipping sauce. Serve remaining sauce for additional dipping, if desired.

Always living with passion,

Sammie

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Travel-Friendly Vegetarian

Traveling while sticking to a clean diet can be a tad tricky, at times. Instead of relying on convenience stores and fast-food joints at airports the world over, leave your home with healthy eats in tow. Here’s a nutritious snack that’s not only carry-on friendly, but also meat-, dairy- and gluten-free!


Sesame Snack Bars

Ingredients:

3/4 cup unsweetened dried coconut
1/2 cup raw unsalted cashews
1/3 cup unsalted almond butter
1/3 cup honey
2 tbsp coconut sugar
1/2 tsp pure vanilla extract
1/4 tsp sea salt
1 1/2 cups raw sesame seeds
3 tbsp chia seeds (optional)

TIP: Make this recipe your own by adding your favourite dried fruit or swapping the almond butter for a variety made out of peanuts, hazelnuts or cashews.

Directions:

1. In food processor, pulse coconut and cashews into a rough meal.

2. In a medium saucepan, gently heat and soften almond butter, honey, coconut sugar, vanilla and salt; stir to combine.

3. In large bowl, combine coconut-cashew meal, almond butter mixture, sesame seeds and, if desired, chia seeds.

4. Press firmly into a parchment-lined 8×8 pan. Bake at 300˚F for 20 minutes. Cool and transfer to refrigerator. Once chilled, slice into small bars with a sharp knife. Store in refrigerator in an air-tight container.

Always living with passion,

Sammie

(Recipe sourced from LexiesKitchen.com)

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On the Road Again

It’s March Break, which means that many families and college students across Canada packed their bags on Saturday for warmer climates, road trips and yearly vacations. I too am spending much of the week flying from one Canadian locale to the next while we hold auditions for the cast of our next Booty Camp Fitness DVD.


But a few days away from my home base doesn’t mean that my diet and workout routine suffer. In fact, my years of business travels have made me a whiz at planning for no-space hotel room workouts and packing clean snacks to combat airport cafeterias and unhealthy restaurants.

Whether you’re traveling this week with loved ones, are hitting the beach for Spring Break or simply rack up quite a few frequent flyer miles thanks to your business, this week’s challenge is for you!

Your goal:
Stay on track with your nutrition and fitness plans even though you’re away from home and your standard workweek routine. I’ll offer tons of tips, travel workouts and food options for you throughout the week to lend a helping hand.

Let’s do this together – from my hotel room to yours!

Always living with passion,

Sammie

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Friday Night Snacker

If you’re relaxing after a long workweek and settling in for a night of movies on the couch, your snack options aren’t limited to microwave popcorn and greasy potato chips. Instead opt for a savoury pick that’s as nutritious as it is flavourful. These roasted chickpeas offer protein, zinc and folate – making for a snack that only tastes sinful.

Sriracha, Cilantro & Lime Roasted Chickpeas

Ingredients:

1 15-oz can chickpeas (garbanzo beans), drained and rinsed well
1 tbsp extra-virgin olive oil
1 1/2 tsp Sriracha sauce
1 tsp fresh lime juice (1 lime)
1/2 tsp sea salt
1 tbsp chopped fresh cilantro
1 tsp grated lime zest (1 lime)

Directions:

1. Preheat oven to 400°F. Using a paper towel, pat chickpeas dry. (NOTE: Don’t worry if some skins come off.)

2. In a large bowl, whisk together oil, Sriracha sauce, lime juice and salt. Add chickpeas to sauce and toss to coat.

3. Line a baking sheet with parchment paper and spread chickpeas evenly on pan.

4. Roast in oven for 35 to 40 minutes, stirring halfway through, until crunchy. Add cilantro and lime zest to roasted chickpeas and toss to coat. Let cool and serve.

NOTE: Best eaten warm, but roasted chickpeas can also be stored in an airtight container.

Always living with passion,

Sammie

(Recipe sourced from insockmonkeyslippers.com)

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Sleep Easy

Daylight Saving Time begins on Sunday, which means people all over Canada and the US will be setting their clocks ahead an hour. That lost hour of sleep and changes to the light-dark cycle can wreak havoc on your body’s natural clock, and kick energy and productivity levels down in the dumps come Monday morning. Here are a few ways to come out of this sleep-sapping weekend on top, plus get the most rest all season long.

Soak up some early morning sun on Saturday and Sunday. Yes, this means no sleeping in but, trust me, the benefits will be worth it. Getting outside in the A.M. this weekend will help align your body with our new light-dark cycle.

Reset that clock early. Whether traveling or dealing with daylight saving time, the rule of thumb is to give your body about one day to adjust for each hour of time change. To tackle any sleepiness over the weekend and not during your workweek, try setting your clock ahead Friday night to adjust to the new schedule early.

Boost serotonin. The hormone and neurotransmitter influences a vast array of physiological functions, including those related to mood, appetite, memory and sleep. Exercise releases serotonin, so why not pop in one of your Booty Camp Fitness Ultimate Home Edition 2 dvds for improved zzz’s?

Watch what you eat. You won’t need to do anything radical in the kitchen in order to ensure a good night’s sleep. Instead, simply aim for a balanced diet, including foods rich in vitamin B6, calcium and zinc. Tuna, chicken and salmon offer impressive amounts of the B vitamin, which signals your body to produce more serotonin. And, trace minerals calcium and zinc both have natural relaxation effects. Sesame seeds are excellent dairy-free sources of bone-building calcium, while lesser-known zinc can be found in most animal proteins.

Always living with passion,

Sammie

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Thai Fruit Salad

Every once and a while I get a little adventurous and start thinking outside the box with my breakfast recipes. What spices can I add? What herbs? How can I make this “different”?

The combination of sweet tropical fruit and fresh coconut-lime spicy dressing make for an exotic (and quick!) start to your day.

Thai Fruit Salad
Serves 4.

Ingredients:

1/4 cup light coconut milk
1/2 tsp honey
1 tsp Thai hot sauce, such as Sriracha
2 scallions, thinly sliced
1 lime, zested and juiced
1 tbsp sesame oil
Sea salt and freshly ground black pepper, to taste
2 cups diced papaya
2 cups diced pineapple
2 tbsp unsalted peanuts
2 tbsp unsweetened shredded coconut
Chopped fresh basil for garnish

OPTION: Looking for an alternative to shredded coconut? You can also try scoops of fresh young coconut meat.

Directions:

In a large bowl, add coconut milk, honey, hot sauce, scallions and lime zest and juice; whisk well to combine. Drizzle with oil and season with salt and pepper. Add papaya, pineapple, peanuts and coconut to bowl and toss well to combine. Garnish with basil and serve immediately.

Always living with passion,

Sammie

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Multiplier Workout!!!

Tone your whole body in no time flat with our multi joint exercises. Why just move your lower or upper body when you can move both!? Grab a set of dumbbells for even more resistance.

Always living with passion,

Sammie

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Plan to Relax

This week’s challenge: Relax!

That’s right, I want you to take a tip from March Break and rest, especially if your standard workout routine is an intense one. Booty Camp Fitness sessions are on a brief hiatus until March 19th as a means of giving recruits time to vacation, slow down and spend more time with family and friends before hitting it hard once again this Spring. So, why not do the same? Time away from your regular regime will allow your body and mind to reset, refresh and gear up for future training and even increase your results upon returning to camp! Yup, a week or two off can help you get faster results!

If you’re a regular exerciser with an intense training schedule, it’s actually beneficial to take off one to two weeks twice per year – enforce an off-week every six to eight months. A Journal of Strength & Conditioning Research study found that weightlifters maintain strength and muscle mass when not training for up to six weeks, so you won’t lose any of that awesome progress you’ve made. (CAUTION: The same does not go for your eating habits!)

Now you don’t need to stop cold turkey! Your workout is your time to de-stress and unwind, so consider cutting back rather than sitting on the couch all day. You can try low-intensity to moderate cardio and stretch over the next few days to stay active while still giving your body a much-needed break.

Let me know how you plan to take a “scheduled” break! Leave me a comment below.

Always living with passion,
Sammie

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