Peachy Blueberry Crumble

As you may very well know I LOVE making breakfast bakes, I mean LOVE!  Since I use what I have left in my house to make these I looked at my two beautiful peaches and decided to go for it.  There are so many good things about fall, including pumpkin everything, but I also happen to love peaches.  I saw them at the farmers market and it reminded me of when I was a kid.  My parents own a fruit orchard and one of the fruits on the orchard included peaches, including white ones which were delicious and you don’t see them anymore!

Anyway, trying to make anything these days is very difficult with a 7 week old baby and even more so when she will only sleep on me!  I carry her around in a wrap all day to help me get things done.  I mean don’t get me wrong, I love the cuddles and could seriously nap and cuddle with her all day but I’m starting to feel anxious and my life is slipping though my hands!  The days seem so long by the weeks just fly and it makes me a bit anxious to get back to being productive!

I always try to do various versions which include vegan, paleo and just a good ole’ healthy version (or Angie’s blended variation).  This one was a combo but I also added in some ingredients to keep the breast milk flowing for this growing baby girl!  My secret additions; Brewer’s yeast and fenugreek.  Oats are also a huge part of my diet, like I put them in everything these days, to keep my iron intake up and milk production on point.  You can take it or leave it with these variations but I always like to have options.  I’m a girl who likes options!

Ingredients:

  • 2 tbsp Brewer’s Yeast *for lactation
  • 1 tsp fenugreek *for lactation
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 cup whole grain oats (for Paleo do one cup of coconut flour and almond flour)
  • 2 scoops Orgain Vanilla Plant Protein
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp chia seeds
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1/4 cup honey
  • Juice from 1 whole lemon
  • 2 tbsp maple syrup
  • 1 cup almond milk (or you can do 1/2 cup water & 1/2 cup almond milk)
  • 2 large peaches
  • 1 cup blueberries

*optional: add the lactation ingredients

*optional: top with greek yogurt for a parfait and added protein

First step is to marinate your fruit.  In this case, because I only have 2 large peaches, I opted to add blueberries which I had frozen.  Cut up your peaches into small cubes and put into a bowl with lemon and honey and let marinate and set aside.  Do the same with the blueberries.

Step two is to mix all of your dry ingredients.  In this case, mix the almond flour, coconut flour, oats, cinnamon, nutmeg, vanilla plant protein powder, fenugreek, brewer’s yeast and chia seeds.

After you have mixed your dry ingredients, add in the eggs, almond milk, water & coconut oil.  The mixture should be nice a lumpy (not to wet and not too dry) and crumbly.

Grease your baking dish and pour the marinated blueberries to cover the bottom of the baking dish.  Next layer add 1/2 of the crumble mixture to cover the blueberries.  Following that layer add your marinated peaches.  I topped the peaches off with drizzled maple syrup to ensure the sweetness was on point.  Finally add your last 1/2 of the crumble mixture to the top.

Now here is the tricky part.  Bake for 45 minutes at 350.  I forgot about it initially and left the house and ended up over cooking this first round, but it turned out great!  I was very surprised!  So my message here is that you can’t overdo it!

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Blueberry GF Breakfast Cake

I recently stumbled upon my new obsession for my favorite meal of the day.  I love breakfast and I especially love carb like breakfast items now more than ever.  Now that I’ve 3 weeks postpartum I’ve had a hard time breaking my carb obsessed diet  Not that they were all bad carbs but i wasn’t in a great habit and would have to give into my cravings for PB & J, egg sandwiches and etc. during pregnancy.  Now that I’m trying to get back on the right track I’ve really tried to find breakfast items that are healthy but also satisfy my cravings.

I thought of this recipe while laying awake in bed feeding my newborn and was fantasizing about my next meal.  After all breastfeeding give you a whole new level of hunger and I wake up each morning very excited for my next meal to begin!  However, I really have no time to prep.  The other morning I was just trying to make a simple oatmeal over the stove and had to stop mid cooking to nurse a fussy newborn.  In order to avoid this in the future and stop a hungry beast from raging my kitchen I decided I need to prepare breakfast meals ahead whenever possible.

I couldn’t decide what to call this recipe so would love your feedback/input on a name that’s fitting.  It can be made vegan, paleo, GF with just some simple modifications which I will provide below.  Would love to see your pictures and hear your feedback so if you end up making please tag me on Instagram @AngieRHart1!

First I like to prepare the blueberry compote mixture and set aside so it can marinate.

  • 2 cups unsweetened frozen or fresh blueberries (I used the frozen Wild blueberries from Trader Joes)
  • 1/3 cup Agave
  • 1/2 fresh squeezed lemon (squeeze the juice from the entire half into the bowl

Mix well and set aside until ready to use.

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Next prepare the dry mixture:

Gluten Free Option:

  • 1 1/2 cups GF Whole Grain Oats
  • 1/2 cup almond flour
  • 2 tbsp ground flaxseed
  • 2 tbsp chia seeds
  • 2 scoops Orgain Vanilla Plant Protein
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon

Mix all dry ingredients in food processor (if available it helps to grind up the oats to a finer consistency) or mix well in a large bowl.

Add in the following:

  • 1/2 cup unsweetened applesauce
  • 1 banana
  • 1/4 cup almond butter
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup almond milk
  • 1/4 cup agave
  • *optional add 1/2 cup plain greek yogurt.  (I used in the recipe to provide a bit more moisture)

Mix well.

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Grease 8×8 baking pan fully and add 1/2 of the mixture to cover the entire bottom of the pan.  Should be about 1/2″ thick.  Pour blueberry mixture over top and fully cover bottom layer.  Top with remaining 1/2 batter mixture.

Bake at 350 for 45 minutes.  Let cool for approx 5 min before serving.  I couldn’t wait the full 5 min but it was absolutely amazing!  My hubby and I both LOVED this new recipe and have eaten it the past couple days for breakfast!

 

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Vegan Crockpot Tacos

Since I’m currently 36 weeks + 3 days pregnant I’m in major nesting mode between cleaning, organizing and cooking I’m trying to do everything I can to get ready for baby.  This includes some make ahead meals.  Now I certainly do not intend for these to last another month, but it does means I will be testing recipes that are quick, easy and can be made ahead prior to baby’s arrival.  It also means finding very simple recipes that my hubby can easily re-produce while I’m in resting, healing and taking care of baby mode.

So in an attempt to find a few more creative ideas I went to Pinterest and found a really tasty looking mexican quinoa crockpot recipe and thought I would give it a try. I stumbled across this really fantastic blog, Chelsea’s Messy Apron.  I wanted to give her tacos a try but of course add my own spin on them but it was a great base and thought starter for me.  She also has beautiful food pics which I always appreciate!

Super easy just throw everything in the crockpot.  PRep time is minimal and really easy.

Ingredients:

  • 1 1/2 cups quinoa
  • 1 cup vegetable stock
  • 1 cup water
  • 2 tomatoes diced
  • 1 can organic corn
  • 1 tbsp Spiceologist Chili Margarita Lime Seasoning
  • 1 tsp avocado oil
  • 1 tbsp taco seasoning
  • 2 tbsp sriracha
  • 1/2 can enchilada sauce
  • 1 chopped jalapeno pepper (with seeds removed to take out the spice)
  • 1 fresh squeezed lime (1/2 for crockpot mixture and 1/2 for garnish when serving)

Instructions:

  1. In a large crockpot add the all the ingredients above. Make sure to rinse the beans, corn and quinoa prior to adding to the crockpot.
  2. Stir. Cover and cook on high for 2.5 – 3 hours.  Make sure to check this as all crockpots cook at different speed and temps.  You may want to add more time if needed.
  3. When quinoa is fully cooked serve on tortillas or alone.  I made paleo tortillas the other day and they are a huge hit with my hubby and I so we will probably use these rather than buying tortillas.  Link to the recipe here
  4. Lasty, garnish with your favorite toppings.   I love garnishing with avocado and fresh squeezed lime.

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Chocolate PB Protein Bars

I love making protein balls, bars and any make ahead forms of food that I can carry on the go.  These are great because they are all natural, don’t have all the sugar and have a sufficient amount of protein without all the chemicals.

My husband and I also have a side business where we make and sell all natural GF protein balls for on the go on HighLinePure.com but these were some fun ones I wanted to share and pass along the recipe!

Overall they take about 30 minutes to make if you count to time it takes to freeze and set them but really are no hassle at all.  Without adding in a bunch of commentary I like to get to the point.  If you want to watch more commentary or watch videos on how to make some of these things follow me on Instagram @angiehart1 to see more.

Ingredients:

  • 2 Cups organic rice puffs
  • 1 cup organic oats
  • 1/2 cup all natural peanut butter
  • 1/2 cup honey
  • 1/2 cup cocoa powder
  • 1 tbsp vanilla
  • 1 scoop of vanilla plant protein powder (I use Vega One or Plant Fusion)
  • 1/3 cup coconut oil
  • 1/2 cup warm water

Drizzle:

  • 1/2 cup PB
  • 1 tbsp honey
  • 1 tbsp coconut oil

Directions:

In a large microwave safe bowl, combine peanut butter, coconut oil and honey.  Place in micro and heat on high for 30 seconds.  Stir and add back in for 30 seconds to melt completely.

Add in the cocoa powder and protein powder and mix well.  Mixture should be thick but still wet.  If it appears too thick add more melted coconut oil and warm water until you get a smooth mixture that is thick and wet.  Add the vanilla, oats and rice puffs.  Mix well until mixture is completely coated.

Pour the mixture into a 8×8 pan and press gently to set the bars into place.  Place in the freezer for 15 minutes.  When bars are set cut up into 1″x 3″ bars and place on a baking sheet with parchment paper.

Mix the other PB drizzle mixture and melt in the micro for about 30 seconds.  Stir and make sure mixture is smooth.  Once you have a smooth consistency drizzle over top of the bar and along the sides.  Once you have finished the drizzle, set pan in freezer to cool for about 15 minutes.

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Slow Cooker Paleo Salsa Verde Chicken Tacos

One thing I try to keep in mind when shopping or preparing food is the number of ingredients and what type of ingredients are listed on the items I purchase at the store.  I have really tried in the past 7 years to simplify my food and really focus on simple ingredients and the most natural possible.  Most of this blog is vegan and vegetarian and I’ve really had to try to incorporate more paleo recipes as my husband is very gracious and eats vegan and vegetarian with me at times but really prefers a chicken or meat dish of some sort.  Its really been fun trying to find recipes he also enjoys as his palette is a bit different than mine.

You have to be creative and when you have a spouse or a family and you really have to try to incorporate so many different food preferences into one meal but also not over complicate as nobody has time for that.  Although I do not eat chicken I do buy hormone free, organic chicken and beef no matter what.  I gave up chicken and meat over 15 years ago because I just couldn’t stand  the amount of hormones that were pumped into meat and they way it was processed.  That being said, its a personal choice and by no means do I expect everyone to live by those same rules and extremes.  Hence why I accommodate my hubby since he is very tolerate and very accommodating of what I eat.  Don’t get me wrong, in no way is he demanding I make him meat.  If I make a vegan/vegetarian dish and he wants meat he will make his own if he feels he needs it.  We are a team and both want each other to eat what is filling and desired.  We do both however eat very healthy.  He and I both don’t eat processed foods and we limit our carb and sugar intake.  We only eat whole grain carbs if any, never refined.  I do really enjoy making paleo carb substitutions and now in 2017 there are SO many ways to get creative with all natural paleo ingredients.

Today I made these Salsa Verde Chicken tacos, which I’ve made in the past from a recipe that I found on Pinterest.  I’ve tailored this to have my own creative flare and also made the taco shells from scratch, paleo of course and hubby likes it so much he had a couple servings!  That’s when I know the meal has passed the test!

When I have time, I really prefer to use a crock pot and this recipe is one that is so much better after simmering in a crock pot for 4-5 hours.  The juices just marinate and the taste is so much more flavorful.

Ingredients:

Salsa Verde Chicken Taco Meat

  • 3-4 large chicken breasts
  • 1 cup organic salsa verde
  • 2 tbsp coconut oil
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 2 tsp Spiceologist Chili Margarita seasoning
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • *Hot sauce and cayenne pepper to add a bit more spice!

Coconut Flour Tortillas:

  • 1/2 cup coconut flour
  • 1/16 baking powder
  • 3 egg whites + 2 eggs
  • 1 tbsp coconut oil or olive oil
  • 1/2 cup almond milk
  • 1 cup warm water (stir to make sure consistency is not chunky and a bit runny to ensure you can spread in the pan)  Add more warm water if you feel its still too thick.

Directions:

Step 1:

place 4 chicken breasts at bottom of slow cooker.  Add all ingredients from above (except for hot sauce and cayenne) and cook on high for 3-4 hours.  If you want it to simmer a bit longer you can add another hour.  I actually left these on high for about 5 hours.  Otherwise, you can cook on low for 6-8 hours.

Step 2:

After chicken has simmered for 3-4 hours take two large forks and begin to shred the chicken while in the crock pot.  Once its thoroughly shredded mix and make sure its marinating well in the juices.  Add in your hot sauce or additional spices if preferred.  I added in more chili powder and cayenne pepper because my hubby likes it really spicy.  Let simmer for another hour or two if you have the time.

Step 3:

While waiting on that final hour for the chicken to marinate you can prepare your tortillas or have them prepared ahead of time.  Keep in mind these take time to cool so you want to start them at least 30-45 min before you are ready to serve to also leave room for error.  These tortillas took some perfecting so give yourself time!

Start by mixing all the above ingredients for the tortillas into a bowl.  Use a whisk to ensure the mixture is smooth and not lumpy.  Heat a pan on the stove top on medium and use grapeseed/olive or coconut oil to ensure the tortilla doesn’t stick and also helps to form the edges.

Pour in about 1/4 cup of the mixture and immediately pick up the pan and circle the pan so the mixture smooths out over the surface of the pan.  Set back on the stove and let simmer for about 1-2 minutes or until the top starts to form bubbles.  Start by edging the tortilla with a flat spatula.  Once it isn’t sticking and edges start to come up place the spatula directly underneath the tortilla and flip very quickly!  I try to use the pan to quickly flip but it may take a few trials to get it!

Let the opposite side saute for about 1 minute and take the pan off the heat and very carefully slide the tortilla out of the pan on to parchment paper to cool.  Let cool for at least 15-20 minutes before serving.

 

Once you have the cooled tortillas take approx 1/3 cup of the shredded taco meat and serve on each individual shell.  Top with your favorite toppings.

Recipe makes approx 6-10 tacos depending on the serving size.

Finished tacos

 

Get Your Glow On Power Smoothie

For years I’ve been reading about how to not only eat foods for your health but also how to slow down or prevent the aging process.  Now there are a lot of things I do to prevent the latter, however food is one of my favorite topics and the easiest way to incorporate into your lifestyle.

There are more and more studies about the affects that food has not only on your skin but also your long term health.  If you can incorporate one thing into your life I would encourage you to incorporate more fruits and veggies.  And no, don’t avoid fruits because you think they have too much sugar!  What you should be avoiding is processed, refined and artificial sugars.  There are many diets out there and I go by the thought of I’m feeding my body the most natural foods to give me proper digestion to help regulate my body in its most comfortable and natural state.

I’ve been reading more and more on mitochondria and microbes and I’ll spare you the boring and tedious details, but there is something to this!  Its not about a diet, its about feeding your gut what it needs to operate your immune system and run most efficiently.  This in turn leads to a happy, functioning gut and a happy person.  The worst thing in the world is when your stomach is upset or not functioning properly after you just ate a meal.  Think about it, you can’t focus, you lose energy, you cannot resume normal functions until your gut is happily functioning.  Think of this every time you put something into your mouth.  Is this good for my gut?  Is this going to make me feel happy or awful?  Is this going to make me crash in a few hours or will it give me fuel to get through my day effectively?  Very simple questions that can guide you in your plethora of food options available to you.

I’m posting a green smoothie recipe today that is just that, good for the gut, good for the skin and good for your mood!  Not only does this smoothie have the nutrient dense ingredients, but it also provides unlimited amount of secondary benefits.  For one, its extremely nutrient dense with vitamins, minerals and antioxidants that aid in glowing skin by preventing inflammation, which can cause all sorts of skin issues, and the phytochemicals in the fruits and veggies protect against cell damage that can cause wrinkles.  When you are drinking this, not only will it taste delicious, but just think of all of the benefits your body is receiving in ONE meal!  Now cheers to that and cheers to your health and glowing skin!!

Place all of the below into a blender and mix!

Ingredients:

  • 4 handfuls of organic power greens (spinach and kale)
  • 1 pouch Big Slice Apples
  • 1/2 frozen banana
  • 4 ice cubes
  • 4 frozen strawberries
  • 1/2 cup Greek yogurt (key for gut health!)
  • 1 tbsp ground flaxseed
  • 2 scoops of Orgain Vegan Organic Plant Protein – vanilla
  • 1 tbsp unsweetened coconut
  • 1 tbsp cacao nibs
  • 1 cup unsweetened almond milk

 

Blend and enjoy!

 

 

 

 

 

Can’t Beet this veggie burger!

If you love veggie burgers like I do then you are constantly on the hunt for the next best, freshly created burger.  If not, you opt to create you own.  The thing about great veggie burgers is they are mushy, messy and typically very hard to maintain in burger form which is ironic they are called a burger.  However, the point is that these delicious variations take some prep time and its certainly not something you want to make on a Monday night after work for dinner.  This is more of a weekend project where you have time, are ready to make a mess and stock up for the weeks ahead.

The wonderful things about pepping these burgers is you can freeze them and save them for months.  I have a constant stock in my freezer to take out at any given time.  I like to always have something available for a very quick meal on the go or a late dinner after a long day.  The other great thing is they are filled with so many veggies and beans they literally provide all of the essential nutrients and macros in one patty that you would need to create for an entire meal.  It makes it easy to everything at once on the go!  Now, who can resist making these after hearing that?  I mean, there’s no downside except the prep!

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These veggie burgers are also gluten free, vegan and all freaking natural just the way I like them!  Now, get ready to make you kitchen and hands a mess!  Have fun!!

  • 3 medium roasted red beets
  • 1 large roasted parsnip
  • 4 roasted Jerusalem artichokes
  • 2 large roasted carrots
  • 2 cups chopped kale
  • 1/2 cup kidney beans
  • 3/4 cup brown rice cooked
  • 1 medium yellow onion
  • 3-4 cloves garlic
  • 1/2 cup old fashioned oats
  • 1/4 cup chickpea flour
  • 2 cans black beans
  • 1-2 tsp paprika
  • 1 tbsp olive oil
  • 2 tsp brown mustard
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp Spiceologist Greek Freak
  • 1 tbsp apple cider vinegar
  • 1 large egg
  • sea salt
  • black pepper

First, roast the beets, carrots, parsnips & artichokes at 400 degrees for 50-60 minutes.  Set aside and cool.

Meanwhile, bring approx 2 cups of water to a boil and add brown rice.   Set aside and let drain and cool.

Begin sauteing garlic, onions and kale with olive oil.  this shold soften the onions and kale but shouldn’t be charred just golden brown.

Peel and chop the roasted veggies and set aside.

Drain and rinse the beans.

Add all of the veggies, oats and beans to the food processor.  You may have to process half the mix and then the second half.  Once you have processed lightly for about 5-10 seconds then combine in large bowl.  Add the brown rice, spices, egg & flour.

Heat a large pan with a generous amount of olive oil.  form mix into patties the size of your palm.  They  will more look like balls but that’s ok!  They don’t form right way and take a minute to simmer in the olive oil to form and brown.  Let simmer on each side for approx 5-8 minutes.  Make sure both sides are brown/charred and carefully continue flipping until the patties have hardened enough to remove from the pan.

Once you remove from pan, move immediately to parchment paper to cool.  Let set for approx 5-10 minutes and they are ready to eat!  If you are planning to store them, let cool for 30-45 min before packaging.  I like to keep them in the freezer and heat in the microwave whenever needed.

I hope you enjoy!!!  Until next time, I’d love to hear feedback or tag me in your pictures if you try the recipe @AngieRHart1 on Instagram!!

 

 

Week 7 Pregnancy – What to Expect

At 7 weeks pregnant I found myself going through so many emotions on top of the crazy morning sickness.  In my head I thought I was prepared for pregnancy but I just had no idea it would happen at all rather than as fast as it did!  Suddenly my world was turned upside down, I had to watch what I was eating, I could no longer drink, socializing was difficult and I was in this weird place between trying to figure out what I was going to do with my life, let alone how to even accommodate another person.  Don’t get me wrong, this was amazing news and we were beyond thrilled, but you still go through some of these emotions and its completely normal!

I was afraid I was losing my identity, my freedom, myself!  What I didn’t realize is how this process was starting to change me and preparing me to be a mom.  I think that’s why we have 9 months to adjust while our baby grows!  It’s needed becuase you are about to make one of the biggest life changes and you need time to accept and prepare for that!  I’ve asked so many other pregnant women and mothers and this this is part of the process and it’s completely normal.  Don’t freak out or think you are a bad person or mom because you are having feels of doubt and anxiety.

As far as my body, that was another struggle.  Every morning was a fight to get up.  Not just like a normal morning  “I want to sleep in my warm comfy bed and not get up in the cold”, but physically can’t get up.  Exhausted beyond any measure.  Before this I was a morning person and LOVED getting up and getting in a good workout to start my day.  At 7 weeks i was lucky to get in 1 morning workout during the work week let alone my normal 4-5 day a week workouts.

I was constantly nauseated and light headed to where I needed to take breaks from getting out of my bed and walking to the bathroom.  It felt like there is something literally sucking the life out of me.  Where the hell did my energy go?  Before I would wake up, kill a 6am workout and have much energy going into the workday.  Now, I’m not allowed caffeine so even that saving grace is now longer an option.  My dr said I can have one small cup a day (300mg) but I just avoid it becuase I really want to function without it.  I started with a small cup of decaf 1-2x week or a chai latte but during those early weeks only wanted a few sips then was done so it very quickly broke my 1 a day coffee habit.

I resorted to setting my alarm an hour before I even had to get up, eat 2-3 saltines and drink hot lemon water with fresh ginger slices to help with the nausea.  It was taking me about 2-3 hours to get over my queasy stomach before I wanted to eat any real food.  However, I did find that eating something – mainly carbs – really helped with the nausea.  So once I was able to make breakfast, usually toast with an egg, oatmeal or homemade (anti queasy) muffins and able to keep it down I could finally start moving.  From start to finish the process was about 4-5 hours give or take.  However, I have a full time job so even though I was still feeling queasy I still  have to walk to the subway, manage through the subway ride for 30 minutes and walk to work.  I would usually start to feel better by lunch time.  This process was very hard for me in the beginning.  Things were just so easy before and I totally took for granted the small things.  Now I constantly feel like I’m on the verge of getting sick and have to actually take it easy.

Onwards and upwards!  I had to stay positive and moving and try to get in my 45 min walk because I always make a point to get some sort of exercise at least 30 minutes a day – other than just my commute!  I would also try to get in some resistance or light weight training on the days I felt better.  A typical breakfast on those days I would have a protein smoothie bowl after my workout which consisted of the following:

  • 1/2 cup almond milk
  • 1 tsp spirulina
  • 1/2 frozen banana
  • 1 tbsp almond butter
  • 1/3 cup frozen blueberries
  • 1 scoop plant protein
  • Top with granola, cacao nibs and unsweetened coconut flakes

 

If you find this information helpful in any way I’d love to hear from you!  This blog is for all of you so I’m happy to share any valuable information!

If you want to follow along my journey that is currently 18 weeks follow me on Intagram @angieRhart1 !  I’ll try to get myself up to date on the blog in the meantime!

Week 6 Pregnancy Workout

Still feeling like myself I continued my workouts as usual and even going back to this video I still do the same type of workouts – sans the jumping action as much.

I always start with a warm up at some sort of intensity boost as he time continues.  I usually warm up at a 5 minute steady wattage and make it a goal to increase my wattage/speed for about 20 seconds then revert back to steady pace for 20 seconds and repeat for the duration of the session.  Here’s an example of what my cardio looked like at 6 weeks as well as today at 17 weeks.  If I feel I’m losing my breath or my heart rate is too high, I scale back a notch to catch my breath and try to keep a pretty even breath throughout.

Warmup: 5 minutes Moderate pace (approx. 5 out of 10 exertion)

Increase #1: 5 minutes +10 wattage/+1 speed increase

20 second increase / 20 seconds moderate pace – Repeat for 5 minutes

Increase #2: 5 minutes +20 wattage/ +2 speed increase

20 second increase / 20 seconds moderate pace – Repeat 5 minutes

Increase #3: 5 minutes +30 wattage/ +3 speed increase

20 second increase / 20 seconds moderate pace – Repeat 5 minutes

Increase #4: 3 minutes +20 wattage/ +2 speed increase

30 second increase / 30 second moderate pace – Repeat 6x (3 minutes)

Cool Down: 2 minutes moderate pace

Total 25 minutes

To view the video click here!

Below is a series I did that is quick and great if you are short on time but want to get some glutes and legs in a quick workout.

15 reps each exercise – repeat for 3-5 rounds

15 Plie Squats with lifted heels and leg extension

30 Bench Hops

15 Stationary weighted lunge dips (both sides)

Rest 30 seconds / Repeat 3-5 rounds

Total 12 – 15 minutes

 

Whoa baby!

Its official, we are expecting!!!! Very excited to announce and share my journey with all  of you.  Its been a crazy journey so far and we have so far to go!  I’m currently 17 weeks pregnant and found out this news at about 5 1/2 weeks.  The pic below is shortly after finding out to start tracking my bump journey and I’ll backup through my 1st trimester and also take you up to date on my progress as well as provide tips on what I’m eating and how I’m staying active given the ups and downs day in and day out of pregnancy.

prego-5-weeks

 

Finding out I was pregnant was crazy because I wasn’t expecting this to happen so soon and yet just weeks prior I found myself in a playing a head game with myself fearing the unknown whether I could or could not become pregnant at my ripe age of 36!  Now by all means this is not a ripe age but in maternal age, some parts of the country – or the world for that matter – consider this a “geriatric or high risk” age.  Those of you that follow me or know me are well aware I do not consider myself old and I live my life more active than most 20 year olds.  However, for women the state and age of our eggs is well, diminishing as we approach our late 30’s into our 40’s.  We are born with x eggs and they are eliminated month by month until we progress into menopause.

When I was living in the Midwest, I was told from my early 30’s that I needed to freeze my eggs because my eggs were becoming old or aging.  I found myself so emotional after every annual appointment I would call my mom and cry every single time.   When I moved to New York, my primary doctor gave me a speech about how things are different and we have so many options available and I didn’t have to be concerned at this point about being high risk.  My OB laughed at me when I asked him if I was high risk.  So now I was starting to see a variance of medical and personal onions ranging by region of this country so you can imagine my mind had slowly started to ease.  The thing is we are living longer, have more information at our fingertips about how to stay healthier and things have changed, people!

At 5 1/2 weeks I was still feeling good.  It felt like I was just ovulating and going through normal monthly hormonal changes except my boobs were out of control and beyond sensitive!  That weekend hubby and I had planned a little getaway to DC rather than doing a traditional Thanksgiving and it was a perfect way to spend some time together and see the sights in DC.  Thankfully at that point, I was still feeling like myself with tons of energy and a regular appetite.  However, this was the point where I realized being in social settings and going to dinner was going to be a bit frustrating as I couldn’t not retrieve to my standard glass of bold red wine.  Instead, I found myself being as creative as possible in the mocktail arena.  And needless to day, mocktails can be fun and make you feel like a functioning part of society!  This is also one of the first dead giveaways that a woman may be pregnant around friends or family.  We found it easier to steer clear of that issue as much as possible until we were officially in the clear and into the second trimester.  However, there were occasions where we had dinner with friends and while trying to be discrete, it was not so discrete with the clueless waiter what was happening and became a very suspicious giveaway on a couple occasions.

The other frustrating part was ordering.  I love food and the thought of eliminating some of my favorites and having to dance around every dish with questions of every last ingredient was quite daunting.  However, as time progresses, it does get easier.  In the first trimester carbs became my primary friend and heavily weighted macro so that made things a bit easier!

prego-gym-5-weeksI was still working out as usual and was still able to maintain cardio at a higher level with ease and was lifting as usual but I made sure to take it down a notch just to be careful.  I started re-thinking the way I worked out and thought more about what was safe for me and baby and what my body actually needed as opposed to what I thought it needed.  I’ll talk more about this later on as it does get more difficult but at this early stage it was still early and new.

This is a journey and all so new to me so I hope you all enjoy me sharing.  Would love to hear feedback and welcome any questions on anything you would like to hear about my pregnancy or anything else!