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Showing posts from February 17, 2018

Last Week’s Workouts (2/11)

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Hi, guys! Happy weekend to you! I hope you’re fully enjoying it! 🙂 We’re off to Scottsdale tomorrow, but I wanted to check in real quick to share a recap of my workouts – just in case you’re looking for some ideas for the coming week. I find that if I plan some specific ones into my calendar, it always motivates me to get it done! I loved hearing all of your awesome feedback on my overtraining blog post last week, so I thought it would be the perfect time to share some recaps of my weekly workouts. So many people think they need to spends hours and hours working out each week to be physically fit, but that’s not the case at all. If anything, too much exercise can hurt your progress and set you up for all sorts of injuries and issues. I just wanted to share my workouts to give you an idea how to be active (and efficient with your time!) without overdoing it either. SUNDAY: OFF MONDAY: CROSSFIT The workout that I did is directly below. I finished in about 15 minutes. The workou

Clams in Creamy Mustard Broth

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It’s easy to forget that a pot of steamed clams (or mussels) makes a perfect weeknight dinner. It’s one of the easiest seafood meals to cook, and also one of the healthiest. Shellfish cook in 5 minutes flat once they’re in a pot of simmering liquid. That’s a quick meal, even on the busiest of weeknights. Shellfish even tell you when they’re done, by opening their shells and revealing plump meat inside. That morsel of meat is a uniquely dense source of nutrition. Clams and mussels are one of the better sources of manganese, which is a common nutrient deficiency. Manganese (different from magnesium) regulates dozens of enzymatic reactions in the body and figures prominently in the production of a vital endogenous antioxidant. Shellfish are also rich in minerals like zinc, selenium and iodine along with A and B-vitamins (especially B12). Cooking mussels and clams can be as simple as sautéing garlic in butter, adding a cup of liquid, and then simmering the shellfish (covered) for 3 t