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A Week of Travel Bodyweight Workouts + Guest Post

April 8, 2023 by Lee Hersh Leave a Comment

TEAM!

If it’s 10AM central, then I just landed in Tel Aviv! Can I just say that I am so excited for the next 8 days in Israel!!!!

I have been traveling a lot over the past few months and it’s going to continue until the first of the year. Fitness while traveling isn’t easy, but I do it. I do it to stay sane and to give myself 30 minutes of me time while on the road. I am so excited to be handing over the reins to a Fit Foodie reader, friend, fitness professional,  and blogger! Emily is a health coach, personal trainer, and all around bad ass. We’ve only bonded over facebook, but I know that if we lived in the same place we’d be workout buds for sure! Plus- I’m going to start photoshopping her biceps onto mine ;)

When I approached Emily about collaborating for a travel workout post she was thrilled and so was I. I told myself that I would take 4 of the 9 days that I am gone completely off from exercise and the other 5, I would dedicate just 20-30 minutes to workin’ it out! Without further ado- EMILY!


Hi FitFoodie readers!

My name is Emily and I blog over at emilyminer.com where I teach that exercise can be efficient, nutrition sustainable, and that wellness extends far beyond the latter two realms. A former cardio queen turned weight-lifting junkie, I am a certified personal trainer, fat loss nutrition consultant and lifestyle coach. I consider myself a Northern-transplant having found my home away from home (Boston) here in North Carolina. I hold a BS in Health and Exercise Science from Wake Forest University, am pursuing a MS in Human Nutrition and have a passion for all thing fitness, nutrition and healthy living.

Emily Miner- Personal Trainer and Health Coach

Blog: www.emilyminer.com | Facebook: https://web.archive.org/web/20150316150508/http://fitfoodiefinds.com/2014/11/a-week-of-travel-bodyweight-workouts/facebook.com/emilyminerfitness | Instagram: @emilynminer | Twitter: @emilynminer

Now, onto the fun stuff! When Lee found about her trip to Israel, where she knew gym access would limited, if at all, she reached out to me about doing a “Fitness Series: Travel Edition” because, well, we could all use a little ‘fit’ to our ‘foodie.’ Right? ;) 

With that, here are my Top 6 Tips for Healthy Travel:

6 Tips for Healthy Travel

  1. Move early. With work to do, flights to catch and an itinerary that is often beyond your control, your end time is unknown. Instead, set an alarm thirty minutes early and get moving! Take advantage of hotel amenities and get a heavy lift in at the gym or a leisure walk on the treadmill. Or complete a quick, no-equipment required bodyweight workout in the comfort of your own room (lucky for you, we’ve got 5 workouts coming at ‘cha!). If you cannot find twenty minutes for sprints or a bodyweight circuit, BE MINDFUL that you will need to adjust your nutrition accordingly i.e. exercise more eat more or exercise less eat less; not exercise more eat less. If you are expending less energy, your body will naturally down-regulate hunger. If you find yourself in a pedestrian-friendly city, walk to a local coffee shop for your morning cup. Consider it [walking] a necessity, not exercise, that you should be doing every day as much as possible.
  2.  Efficient exercise. Work smarter not longer. Twenty to thirty minutes a day is all you need. Remember, INTENSITY notduration is what drives results. Think short-duration, high-intensity exercise and/or long-duration restorative exercise e.g. leisure walking, yoga, foam rolling. LIFT HEAVY. Intense exercise (i.e. weight training) primes your body to build muscle and leaves you more insulin sensitive post-workout. This means that additional calories and/or carbs consumed in the window following such a workout are less likely to go towards fat storage, but instead will aid in muscle repair and growth. It is not that there is anything inherently wrong with longer duration steady-state cardio (I LOVE it!) but when it comes to fat loss, it is not the most effective tool. 
  3. Stay hydrated. Aim for 2-3L of water a day (up to 4L post-vaca if you’re trying to debloat). Not only does water keep our system running efficiently, but water helps balance our fluids and prevents feelings of hunger between meals. Sodium and alcohol cause water retention and dining out, our intake of both is likely to be higher than at home. But the more [water] we drink, the more we shed. BE INTENTIONAL. A workaround to airport security? Carry a reusable bottle with you and refill on the other side. Unsweetened tea and/or black coffee can be enjoyed in unlimited amounts, but only in addition to your water intake for the day.
  4. Prioritize protein. The most filling of the macronutrients, protein has little impact on fat storing hormones and can help speed the metabolism. Its slow digestion helps to control cravings and balance blood sugar, preventing insulin spikes that can lead to fat storage. Comprised of amino acids, protein spares lean muscle so that the body burns fat for energy. It, too, can be used by the body for energy. Muscle is a major determinant of basal metabolic rate, which accounts for over two-thirds of calories burned at rest, and so maintaining it results in less rebound weight gain. Aim for protein at every meal. 
  5. Be prepared. Preparedness not willpower is the key to resisting temptation. On the road, I have snacks on me always so that I’m never “stuck.” A few of my favorites? Quest Nutrition protein bars, organic jerky, unsalted nuts and/or homemade protein scones/bread. #snacklife
  6. Stress less. CONSISTENCY not perfection, over time, is what get results. Though your situation may not be ideal, remember you can always make a better CHOICE. You are only ever one meal, one potential workout from being back on track. #TeamNoStress 

It’s Lee again :D I decided to draw up all the workouts Emily created for me all pretty so that you can see exactly what I’ll be doing in my hotel room with just my bodyweight! These are great for pinning or saving to your phone for later use! 

Lower Body Hotel Room Workout- bodyweight only, no equipment required!


 Lower Body Hotel Room Workout- bodyweight only, no equipment required!


 Full Body Hotel Room Workout- bodyweight only, no equipment required!


Full Body Hotel Room Workout- bodyweight only, no equipment required!  


 Tabata-Style Hotel Room Workout- bodyweight only, no equipment required!

Questions for Emily? Ask her on her facebook page HERE.

Do you workout when you travel?

Filed Under: Uncategorized

Bodyweight Plyo Tabatas

April 8, 2023 by Lee Hersh Leave a Comment

I think it’s been a good couple of months since I posted a workout on FFF. I haven’t been coming up with my own workouts as of late because I’ve been doing most of mine sweat sessions at Pellicano Endurance Coaching and Alchemy. Let me tell you…it sure is nice to just walk into the studio and have someone tell you what to do. I also feel like I get a WAY better workout when I’m being coached by someone instead of me going to the gym and bouncing from thing to thing. Who’s with me?

Yesterday the plan was to run outside, but it decided to rain all day in Chicago. Operation, let’s workout in the basement. I love that my mom is totally down to sweat with me. The woman is in better shape than I am. Obviously it included tabatas and plyos because that’s the easiest and most effective way to get a workout in when you don’t have any equipment. Hashtag intervals. Hashtag jump around. I also really wanted to use my tabata app on my phone…so theres that 😛

Looking for a quick 40 minute burn? Do this bodyweight plyo tabata workout for a quick, yet efficient workout that will get your heart rate up and torch calories! 

Looking for a quick 40 minute burn? Do this bodyweight plyo tabata workout for a quick, yet efficient workout that will get your heart rate up and torch calories!

I am off to Mexico today! I can’t wait to celebrate the marriage of my college bestie SAM! If you have never checked out her blog “The White Pages,” you best do it ASAP. She is actually the most beautiful human inside and out that I have ever met. Her beau, Jake, is a catch too! Member that one time I spent the 4th of July with Sam and Jake on the Oregon coast? #takemeback

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Follow along on Snap —> FitFoodieFinds. 

Filed Under: Uncategorized

Maple Apple Caramelized Salmon

April 8, 2023 by Lee Hersh Leave a Comment

Maple Apple Caramelized Salmon

Disclaimer: This post is sponsored by Sizzlefish through Fitfluential LLC. I was compensated. All opinions are my own. 

I am really excited about today’s post and recipe. I LOVE FISH…especially salmon. Sizzlefish is a home delivery supplier of pre-portioned, highquality seafood items. Which they actually specially developed for athletes. 

All of Sizzlefish’s fish (tongue twister much?) is pure and untreated. They flash freeze their items and portion each size out, which I love! I was send a giant box filled with a variety of fish called the Omega 3 Protein Mix (including: Caho Salmon, Atlantic Salmon, Sablefsh, Rainbow Trout, Catfish, Atlantic Cod, and Haddock). In today’s recipe I used the Caho Salmon because I was struck by the gorgeous color. Per serving it’s only 119 calories with 25 grams of protein. ZING.

Maple Apple Caramelized Salmon

Holy caramelization. Have you ever caramelized your fish? This recipe has the most amazing flavor and uses very seasonal ingredients: maple syrup and apple butter.

I started off by thawing 2 filets. I told myself I WOULD NOT OVER DEFROST THEM….but it happens every time. Then, I prepped my glaze: 1T maple syrup, 1T turbinado sugar, 1T apple butter, and about 1/2t salt.

Maple Apple Caramelized Salmon

I spooned the glaze right on top of my salmon and waited for my burner to heat up! Sizzle sizzle. The key to this recipe is pan frying for a minute on each side and then sticking it in the oven at 400 to finish it off! 

Maple Apple Caramelized Salmon

Ahhh, perfection. Like mega.

Maple Apple Caramelized Salmon

Ingredients for Maple Apple Caramelized Salmon

  • frozen Sizzlefish Salmon Filets
  • maple syrup
  • turbinado sugar
  • apple butter
  • salt
  • olive oil

Look at how gorgeously colored this fish is! I can’t get over it. Also love the nutrition facts that come along with fish. Not only s salmon high in Omega 3 fatty acids, but extremely high in protein.

Per filet: 214 calories | 9g fat | 16g carbs | 25g protein | 15g sugar

Maple Apple Caramelized Salmon
Maple Apple Caramelized Salmon

I am very thankful for my fish stocked fridge and can’t wait to try Sizzlefish’s other flavors! The USDA actually recommends 2 servings of fish in your diet per week- so I am challenging myself to do just that! 

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Maple Apple Caramelized Salmon

Maple Apple Caramelized Salmon


  • Author: Lee Hersh
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Ingredients

Scale
  • 2 frozen Sizzlefish Salmon Filets, defrosted
  • 1 tablespoon maple syrup
  • 1 tablespoon organic turbinado sugar
  • 1 tablespoon apple butter
  • 1 teaspoon salt
  • 1/2 tablespoons olive oil

Instructions

  1. First, preheat oven to 400F. Next in a large nonstick skillet, heat up about ½ tablespoon of EVOO to medium heat.
  2. Next, prepare your glaze. In a small bowl, mix together maple syrup, organic turbinado sugar, apple butter, and salt. Then, spread glaze on top of defrosted fish filets.
  3. Once the EVOO is heated, place fish onto pan skin-side down. Cook for about 1 minute, then flip (this is where the nonstick will come into play later). Cook for another minute and flip again. Sprinkle on a little more turbinido sugar, salt, and pepper to taste.
  4. Place the entire skillet into preheated oven and cook for about 10-12 minutes. (*****Make sure your skillet does not have rubber on it…I’ve learned the hard way, twice)

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Filed Under: Healthy dinner recipe Tagged With: Maple Apple Caramelized Salmon

Orange Sesame Broccoli Salad

April 8, 2023 by Lee Hersh Leave a Comment

Orange Sesame Broccoli Salad

This post is sponsored by Mizkan’s Nakano. I was compensated and all opinions are my own.

I am super excited to not only be sharing a delicious summery side-dish, but a new FFF partnership! I want to introduce you to a brand called Nakano. Nakano produces both natural and season rice vinegars, perfect for adding into marinade, salad dressings, and so much more!

Today I am featuring a signature Nakano Vinegar- All Natural Rice Vinegar, which is…

  • Gluten Free
  • Sodium Free
  • Sugar Free
  • Fat Free

Now that’s my kinda vinegar!

Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!

I’ve been craving Whole Foods’ Asian Broccoli Salad that I get from their hot bar, so I decided to make a version for myself 😀

First things first. Go find yourself some Nakano All Natural Rice Vinegar! I got mine from Target…but tons of retailers sell it.

Nakano Rice Vinegar- All Natura. No sodium, no sugar, and gluten free!

Second things second. DO NOT OVERCOOK YOUR BROCCOLI.

I actually despise broccoli that is overcooked and mushy. What you want to do is blanch it. Pretty much you bring a giant pot of water to a boil, add your broccoli and let it cook for only a 1-2 minutes. Then, you transfer your broccoli into an ice bath or bowl of cold water.

This will allow for your broccoli trees (that’s what I call em) to stay firm and green. Plus- you eat this dish cold, so just imagine cold broccoli mush. No bueno!

Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!

For some color and extra crunch, I added fresh bell peppers and roasted sesame seeds.

Now back to the marinade. This is where the magic happens.

You’ll need for Orange Sesame Broccoli Salad

  • Fresh squeezed orange juice
  • Nakano All Natural Rice Vinegar
  • Honey
  • Sesame Oil
  • Dried Orange Peel 

This is what the broccoli will marinade in, inside the fridge for a few hour. Pure citrus Asian bliss.

Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!
Orange Sesame Broccoli Salad- a refreshing way to eat yo green food!

I love how good for you this marinade is! So much better than store bought and so much more flavorful! Whole foods = less additives = WAY BETTER FOR YOU!

The ingredient list on Nakano’s All Natural Rice Vinegar is literally rice vinegar made from rice and water.

So tell me- what’s your all time favorite marinade for vegetables?

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Orange Sesame Broccoli Salad

Orange Sesame Broccoli Salad


  • Author: Lee Hersh
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Ingredients

Scale
  • 1 pound of broccoli florets (around 6 cups)
  • ½ red bell pepper, thinly sliced
  • ½ orange bell pepper, thinly sliced
  • ⅓ cup of orange juice, freshly squeezed if possible
  • 1.5 Tablespoons Nakano All-Natural Rice Vinegar
  • 2 Tablespoons Sesame Oil
  • 1.5 Tablespoons Honey
  • ½ teaspoon orange peel, dried
  • 2 Tablespoons sesame seeds

Instructions

  1. First, bring a large pot of water to a boil. Then, blanch broccoli florets by placing in boiling water for about 2 minutes. Poke with fork and cook until desired tenderness (making sure it’s not too cooked!). Remove broccoli, drain water, and place in an ice bath or bowl of cold water for about 5 minutes.
  2. Prepare your marinade by mixing together orange juice, rice vinegar, sesame oil, honey, and orange peel.
  3. Transfer broccoli into a large tupperware. Slice bell peppers thinly and add to tupperware. Then, pour marinade on top and toss. Place in refrigerator for about 2 hours or until chilled.
  4. Right before serving. Rub a pan with sesame oil. Then, turn to medium heat. Sprinkle in 2 Tablespoons sesame seeds and cook for a few minutes, stirring often, until brown.
  5. Garnish salad with toasted sesame seeds. Serve cold.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Filed Under: Healthy lunch Tagged With: Orange Sesame Broccoli Salad

Gingerbread Spice Gluten Free Wafflesblog.sunrich.com

April 8, 2023 by Lee Hersh Leave a Comment

[Brought to you by our friend Lee at FitFoodieFinds:]

There is something about holiday flavors. Not only do they taste good, but they bring back happy memories, warming the soul. Gingerbread is my hands down favorite. It’s slightly sweet and spicy and reminds me of home. I have incorporated gingerbread into one of my favorite Christmas morning breakfasts: Homemade Waffles!

In this recipe I have made some healthy alterations. First and foremost, there is only a tablespoon of sweetener (molasses) in this recipe, and it’s for the taste! Second, I used coconut oil in place of canola or vegetable oil for a less refined oil. And third- I used SoL Sunflower Beverage in place of milk for a lactose-free option.

My personal favorite way to eat a waffle is topped with maple syrup, a little butter, and homemade granola for crunch! Other delicious topping ideas include: nut butter, nuts, seeds, honey, agave nectar, and fresh or dry fruit.

Happy Holidays!

Gingerbread Spice Gluten Free Waffles
Yields: 3-4 large waffles

 

 

 

 

Ingredients:
• 1 cup ½ cup Gluten Free Baking Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2t Cake spice
• 1t Ground Ginger
• 1 tsp Cinnamon
• 1 Tablespoon Molasses
• 1 Tablespoon Coconut Oil, room temperature
• 3/4 cup SoL Original Sunflower Beverage
• 2 Organic Eggs, large

Method:
1. Begin by preheating your waffle iron to medium.
2. Next, in a large bowl, mix together the dry ingredients (first 7 ingredients).
3. Then, add in wet ingredients and stir until combined.
4. Once waffle maker is completely heated, lightly spray with non-stick cooking spray. Then, pour batter onto waffle maker, close, and flip. Let cook for about 1 and ½ to 2 minutes. Flip waffle maker and open. If it needs a little be more time to cook, close and flip over, let cook for about 20-30 seconds longer.
5. Use non-stick tongs to remove waffle from iron.

Recipe and Photography Credited To: Lee Hersh

Lee is the recipe developer, photographer, and blogger behind the blog FitFoodieFinds. She is a local Minnesotan girl, sharing easy recipes that make healthy food taste good and look good! Follow FitFoodieFinds Blog, Twitter, and Facebook for more great recipes.

Filed Under: Uncategorized

Pumpkin Coconut Hot Cereal

April 8, 2023 by Lee Hersh Leave a Comment

Pumpkin Coconut Hot Cereal

This post brought to you by Libby’s. All opinions are 100% mine.

It’s a known fact that I eat oatmeal every single day. I mean every. When Libby’s Pumpkin asked me to participate in a Spring #Pumpkin Can campaign, I knew EXACTLY what I was going to do. 

Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree

I know adding a vegetable into your morning oats sounds a little crazy, but pumpkin is that much of a rockstar that it works! Plus- you can get an entire serving of vegetables in your first meal of the day!

Why Libby’s Pumpkin Rocks My World

  • Fiber, Check.
  • Vitamin A, Check.
  • Amazing oil/butter substitution (can help reduce calories in recipes)
  • SUPERFOOD Status
  • Versatile- works in sweet and savory dishes

Oh I almost forgot…it’s available all year long AND can be portioned and stored in the freezer if you don’t finish the entire can. Uhmmm, yes.  Why do people think pumpkin only works in the winter? That needs to change ASAP!

Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree

Pumpkin Coconut Hot Cereal

Ingredients

  • 1.5 cups quick cooking oatmeal (gluten free, if gluten sensitive!)
  • 1/4 cup shredded unsweetened coconut
  • 2 Tablespoons ground flax seed
  • 1/2 cup Libby’s Pumpkin Puree
  • 3 cups milk (almond or coconut or cow’s)
  • 1 teaspoon vanilla
  • 2 Tablespoons honey

Instructions for Pumpkin Coconut Hot Cereal

  1. Place all ingredients in a medium size sauce pan. Bring to a boil and then turn down to low. Cook for about 3-5 minutes or until the cereal thickens.
Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree
Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree
Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree

Pumpkin mixed with coconut is DELICIOUS. The combination of flavors and the texture form the flax is incredible. Plus- with a scoop of almond butter, you’ve got yourself one heck of a breakfast.

Confession: I made 2 big batches of this recipe, put my leftovers in a tupperware and ate it the next morning for breakfast…COLD. Sort of like overnight oats. 

Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree
Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree
Pumpkin Coconut Hot Cereal made with Libby's Pumpkin #GlutenFree

Lucky for you…Libby’s has TONS of other pumpkin recipes for you to check out. You can even enter for a chance to win a Vitamix Blender, which is on my list of kitchen gadgets I want! 

What’s your favorite thing to add pumpkin into? 

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Pumpkin Coconut Hot Cereal

Pumpkin Coconut Hot Cereal


  • Author: Lee Hersh
  • Total Time: 25 minutes
Print Recipe
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Ingredients

Scale
  • 1.5 cups quick cooking oatmeal (gluten free, if gluten sensitive!)
  • 1/4 cup shredded unsweetened coconut
  • 2 Tablespoons ground flax seed
  • 1/2 cup Libby’s Pumpkin Puree
  • 3 cups milk (almond or coconut or cow’s)
  • 1 teaspoon vanilla
  • 2 Tablespoons honey

Instructions

  1. Place all ingredients in a medium size sauce pan. Bring to a boil and then turn down to low. Cook for about 3-5 minutes or until the cereal thickens.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Filed Under: Healthy breakfast Tagged With: Pumpkin Coconut Hot Cereal

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