Finding Balance: Food, Fitness & Festivities

I hope you all had a wonderful Fourth of July! I don’t know about you, but during a summer holiday weekend I’m usually feeling a little less than motivated to keep up with my fitness and healthy eating routine. The lake, sun, food and drinks are all definitely way more alluring. Whether you’re traveling, spending time with friends and family, or just enjoying life outside of a normal routine, it can be tricky to stay committed to daily healthy living habits during holiday festivities. Amiright?

Now, don’t get me wrong. There is absolutely nothing wrong with pressing the ‘pause’ button on  routine and it can actually be really refreshing and good for the soul. However, if you’re looking for some inspiration to incorporate easy ways to include fitness and healthy eating into your schedule, have no fear. I’ve come up with a simple yet effective little workout routine along with a yummy and fresh recipe to counterbalance your holiday self.

The Workout

I added this ab workout to the end of an outdoor run this morning. It was the perfect compliment to a cardio sesh. There are three poses, all of which can be done anywhere and without any equipment, but keep in mind that the second and third poses have two sides. Hold each pose for 15-60 seconds (depending on your own personal fitness level) before transitioning to the next, with little to no rest in between. Rest for 30 seconds between sets. Complete 3-5 sets (again, depending on your own level).

Side plank - make sure to get both sides!

Chaturanga Dandasana hold or low plank

(To learn more on how to safely and effectively do this pose, check out https://www.yogajournal.com/poses/7-steps-master-chaturanga-dandasana)

One legged downward facing dog - again, make sure to get both sides!

(To learn more about the awesome health benefits of this pose, along with how to safely and effectively do it, check out https://www.yogajournal.com/practice/one-legged-downward-facing-dog)

The Food

Summer Vegetable Ramen

Makes 2 large main dish servings or 4 small side dish servings

Ingredients

• 12 ounces fresh ramen noodles
• 6 ounces fresh green beans (about two big handfuls)
• 2 scallions
• 1 ear of corn 
• 1 Persian cucumber 
• 1 ounce spinach
• 1/4 pound multicolored cherry tomatoes
• 2 tablespoons ponzu sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon Trader Joe’s Everything but the Bagel seasoning blend

Instructions

1. Wash and dry the fresh produce. Boil a large pot of salted water. Halve green beans at an angle; thinly slice scallions, separating white bottoms and green tops; slice spinach into strips; discard husk and silks of the corn, cut kernels off the cob; halve the tomatoes; halve the cucumber lengthwise and, using a spoon, scoop out and discard the seeds. Cut the cucumber lengthwise into thin strips and toss with 1/2 tablespoon rice vinegar.
2. In a small bowl, which together the ponzu sauce, sesame oil and 1 1/2 rice vinegar until well combined.
3. Add the green beans to the pot of boiling water. Cook 3 to 4 minutes, or until tender. Using a slotted spoon, remove the cooked beans, leaving the water boiling on the stove. Rinse the green beans under cold water for about 1 minute to stop the cooking process. In a medium bowl, toss the green beans with a splash of the sauce you just made and a pinch of TJ’s seasoning blend, season with salt and pepper.
4. Carefully separate the strands of the ramen noodles and add to the boiling water. Cook, stirring occasionally, for 90 seconds or until tender. Drain and rinse under cold water to stop the cooking process. 
5. Heat 2 tablespoons of EV olive oil in a pan on medium-high until hot. Add the corn and cook, stirring occasionally for 1 to 2 minutes, or until lightly browned. Add the white bottoms of the scallions and season with salt and pepper; cook until softened.  
6. Toss the cooked ramen noodles with the remaining sauce. Top with the cooked corn, dressed green beans, marinated cucumber, tomatoes and spinach. Garnish with the green tops of the scallions and remaining seasoning blend. For protein serve with chicken, tofu, salmon or sliced steak. Enjoy!

Recipe adapted from Blue Apron

I have to finish this post on a sweet note. Can we just talk about how beautiful these raspberries are?! I am blessed to have a yard full of raspberry bushes, and, in my humble opinion, there’s nothing much better than sun-warmed raspberries straight off the vine. Thankfully they’re super easy to find in supermarkets this time of year, too. These gorgeous gems are not only delicious, but they are also nutritional powerhouses. Once cup of them provides over 50% of the minimum daily target for vitamin C (they also contain manganese and vitamins K, E and B), they’re very low in sugar, high in fiber, and rich in anti-aging antioxidants. 

 

Raspberries are also incredibly versatile, making the perfect addition to both sweet and savory dishes. Put them on top of ice cream, toss them in a summer salad or a whole-grain side dish, add them to oatmeal or pancakes, or eat them straight by the handful (as we tend to do around here...).

Enjoy the rest of your holiday weekend, friends!!