Turbo Fire Makes Me Feel, Like I'm on Fiiiiiiire! The Honest Truth About this Program.

If you are looking for a miracle workout, this workout is just about as close as you can get.  Here's my story!

I have struggled with my weight my entire life.  All throughout middle school and high school I was teased pretty badly.  But I was young, didn't care, loved food and wanted to have fun.  After high school, I moved to southern California.  I started going to the gym a little, but had no clue what I was doing.  I had my first "serious" boyfriend, and by "serious", I mean, my first boyfriend that lasted more than a couple months.  He was a loser and one day told me that his co-workers told him that they thought he would be dating someone "fitter".  I cried for a couple days and then realized they were right.  I started going to the gym more, lost a few pounds and got rid of that jerk!

Then I met my now husband.  Things got serious and comfortable and I let myself fall back into old, unhealthy habits. I got up to my heaviest at that point, right before he deployed to Iraq.  While he was gone, I knew I wanted to make changes and knock his socks off with a new bod when he got home.  I worked out religiously, 5 days a week for about 2 hours a day.  TONS of cardio and some weights.  I lost 30lbs and by the time he came back, was the lightest I had every been, including in high school (probably even middle school).   We got engaged shortly after he returned, I graduated from college a few months later, we got married and moved across the country, all in a months time.  Then a few months after we moved I got pregnant.  We welcomed our baby girl into the world on June 11, 2009.  I struggled with the weight I had gained and even more with postpartum depression.  I let myself fall into a deep rut of unhealthy habits again, and instead of losing the baby weight, I gained more weight.    I also struggled with severe health issues that included a years worth of invasive testing and surgery.  Finally in early 2010, a good friend of mine introduced my husband and I to Beachbody.  We started doing Insanity and completed the 60 day program.  I definitely saw changes in my body, but also felt changes in my joints from all the jumping.  Although I love Insanity and Shaun T's amazing personality, it just wasn't the workout for my body.  Thats when I found Turbo Fire, and I like to say the rest is history!

It is safe to say that Turbo Fire changed my life!  I almost gave up when I first tried it because of its heavily choreographed dance moves, but I stuck with it and am so glad that I did.  The moves became second nature to me, and instead of a workout, it just feels like a good time.  The pounds started pouring off and I was seeing muscles I had never seen before.  I will tell you, I have never followed the nutrition guide and the first few rounds, I did not eat the best, but I still lost weight.  I call Turbo Fire my miracle workout and anyone I have the chance to talk to about it, I do.  Not only do I love this 90 day program (and believe me, it goes by fast), I love Chalene Johnson!  She is motivating, inspiring, funny and real.  Most recently, I decided along with Turbo Fire, I would also incorporate heavy lifting into my workout routine.  I do Turbo Fire 2 days a week and heavy lifting 2 days a week.  Sure I could workout every day, for several hours a day like I used it, but why?  The results I have seen doing it this way, and cleaning up my eating have blown me away!  If you are on the fence about this program, there is no doubt in my mind that if you stay committed to it, your results will also blow your mind!  I often see ladies ask if Turbo Fire is worth the money.  YES, YES, YES!  I am honestly surprised my DVD's are still working.  I am on my 8th round of Turbo Fire right now and I have gotten every penny's worth out of this program and then some!  I truly believe it saved my life, and that, you can't put a price on.

Here are my results from an unhealthy teenager, to being my lowest weight but with tons of cardio, to post baby, and now!  Let the results speak for themselves!  I am a 31 year old mother, who despite my struggles along the way, am in the best shape of my life and I credit Turbo Fire for that!

You can check out the program and many others here: http://www.beachbodycoach.com/esuite/home/sempersanity

Please don't be shy and email me with any questions you have, I am an open book!  laceycalkins at gmail dot com (have to do it that way to avoid computer generated spam emails).

My husband and I are Beachbody coaches, but truly believe in the company and the products they sell.  There is no pressure to buy, just real stories and life changing opportunities.

Curry Pumpkin Penne Pasta

I have been on a pumpkin kick lately.  Always happens around Halloween.  I buy everything in sight that is related to pumpkin or pumpkin spice.  I know there are a lot of pumpkinholics out there like me.  My love of pumpkin runs so deep, I thought, why not make a dinner that has pumpkin in it.  One thing that sounded like it would mesh well with pumpkin was curry.  I didn't used to be a fan of curry but it has grown on me over the past year.  This dish was delicious, and most importantly super easy and quick.  Enjoy!

Curry Pumpkin Penne Pasta

Ingredients

1 package brown rice penne pasta
1 Tbsp coconut oil
2 Tbsp garlic, minced
3/4 cup pumpkin puree
1/2 cup almond milk
1/2 cup vegetable broth
1 tsp curry powder
1/2 tsp cumin
salt and pepper to taste
Chopped cilantro and lightly salted pumpkin seeds for optional toppings

In a large pot, cook brown rice penne according to package directions.

While pasta is cooking, in a large pan, heat coconut oil.  Add garlic and sauté for 1 minute.  Add pumpkin puree, almond milk, vegetable broth, curry powder, cumin and salt and pepper to taste.  Cook 10 minutes to heat and incorporate all ingredients.

When pasta is done, drain and rinse the pasta (rinsing is important for brown rice pasta so it doesn't become sticky and clump together).  Add pasta back to pot it was cooked in.  Add curry pumpkin sauce to pasta and toss until pasta is well coated.  Cook on low for 5 minutes, stirring often, to heat all ingredients.  Serve immediately, topped with cilantro and pumpkin seeds as desired.

Roasted Pumpkin Seeds (3 different ways!!)

This is one of my favorite times of the year!  Cooler weather, family, carving pumpkins, roasting pumpkin seeds.  I've always roasted pumpkin seeds the same way, sprinkle a little salt on them and in the oven they go.  This year, I decided to try something different.  I put together recipes for roasted pumpkin seeds, 3 different ways!  Save those yummy seeds, don't let them go to waste!

Roasted Pumpkin Seeds

Lightly Salted

Ingredients

Pumpkin seeds from one large pumpkin
Coconut oil
Salt to taste

Clean and dry pumpkin seeds from one large pumpkin.  Preheat the oven to 350*.  Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil.  Sprinkle salt to taste and toss to evenly coat.  Place the pumpkin seeds on an oiled baking sheet in a single layer.  Roast pumpkin seeds for 20-25 minutes or until they are lightly browned.  Enjoy!


Fiesta Blend

Ingredients

Pumpkin seeds from one large pumpkin
Coconut oil
1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp oregano
1/4 tsp paprika
1 tsp cumin
1/2 tsp salt
1/2 pepper

Clean and dry pumpkin seeds from one large pumpkin.  Preheat the oven to 350*.  Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil.  Sprinkle seasonings over seeds and toss to evenly coat.  Place the pumpkin seeds on an oiled baking sheet in a single layer.  Roast pumpkin seeds for 20-25 minutes or until they are lightly browned.  Enjoy!


Pumpkin Pie Spice

Ingredients

Pumpkin seeds from one large pumpkin
Coconut oil
2 tsp stevia
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/8 tsp nutmeg

Clean and dry pumpkin seeds from one large pumpkin.  Preheat the oven to 350*.  Place dry pumpkin seeds in a bowl and lightly coat with melted coconut oil.  Sprinkle stevia and seasonings over seeds and toss to evenly coat.  Place the pumpkin seeds on an oiled baking sheet in a single layer.  Roast pumpkin seeds for 20-25 minutes or until they are lightly browned.  Enjoy!

Keep all seeds stored in air tight container for up to a week!

Spaghetti Squash Lasagna!

One of my favorite pasta dishes is, hands down, lasagna.  The thick noodles and all the melted cheese!  Although you can't really have lasagna without cheese, you can make the dish a bit healthier by substituting the pasta noodles for spaghetti squash.  The best part about this recipe is that not only is it delicious, but you eat it right out of the squash!  Makes for a simple clean up!

Spaghetti Squash Lasagna

Ingredients

1 large spaghetti squash, halved lengthwise, de-seeded
2 cups pasta sauce (you can make homemade with my recipe here)
1 cup mushrooms, sliced
2 Tbsp fresh basil, chopped
1 cup part skim ricotta cheese
1 cup shredded mozzarella cheese, plus a little extra for topping
2 Tbsp Coconut oil
Salt and pepper to taste

Preheat the oven to 400*.  Place cut and de-seeded spaghetti squash, cut side up in large baking dish with a little bit of water in bottom of dish. Coat cut side of squash with 1 tablespoon coconut oil and lightly sprinkle salt and pepper to taste.  Cook for 45-60 minutes or until inside of squash becomes tender and can easily pull apart into "noodles" with a fork.

While squash is cooking, in a medium size bowl, combine ricotta, mozzarella and basil, set aside.  Heat remaining tablespoon of coconut oil in medium pan.  Add mushrooms and cook until mushrooms become tender**.  Add pasta sauce and cook until sauce is heated.

When squash is done cooking and has cooled enough to handle, using a fork, gently score the inside, creating squash "noodles".

To fill the squash, divide the cheese mixture evenly on top of each half of the squash, place directly on top of the "noodles".  Next, divide the pasta sauce amongst each squash half and top with remaining mozzarella cheese.  Broil the squash halves on high until cheese begins to brown (make sure to keep a close eye on the squash during this final stage, as the broil setting cooks very quickly). Place entire half of squash on plate or serve onto plate and enjoy.

**it is also very easy to incorporate ground turkey into this dish by browning it with the mushrooms while the squash cooks.

Snack Time! The Rice Cake is No Longer Boring!!

So I actually stumbled upon this snack by accident. I've always liked rice cakes, but I like the ones packed full of artificial flavor!  I found a lightly salted rice cake at the grocery store and racked my brain about how I could make it less boring. This is what I came up with!

Almond Butter, Banana and Cinnamon Rice Cake

Ingredients 

1 lightly salted rice cake

1/2 Tbsp almond butter

5 slices banana

Sprinkle of cinnamon 

Spread almond butter on top of rice cake. Top with banana slices and sprinkle with cinnamon. Enjoy!

Homemade Tomato Sauce

I've never made my own tomato sauce.  I usually buy the organic sauce in the jar from the grocery store to cut back on the time it would take to complete a recipe with homemade sauce.  Although I do buy the sauce in the jar, I haven't found one that I really love.

I decided last night I would try to make my own sauce and it was surprisingly easy.  Hope you enjoy!

Homemade Tomato Sauce

Ingredients


1 Tbsp coconut oil
1/2 medium onion, diced
2 Tbsp garlic, minced
8 medium Roma tomatoes, quartered
1 cup vegetable broth
1 tsp cumin
1 tsp oregano
2 Tbsp fresh basil, chopped
salt and pepper to taste

In a large pot, heat coconut oil over medium heat.  Add garlic and onions, sauté until tender, about 5 minutes.  Add seasonings, cooking an additional minute to incorporate flavors.  Add quartered tomatoes and vegetable broth.  Simmer,  covered on low heat for an hour.  Remove sauce from heat and allow to cool.  Place sauce in blender and blend until it has reached desired consistency.  Use immediately or store up to 5 days in the refrigerator in a glass jar.  Delicious as a pasta sauce or pizza sauce!

LEG DAY!!! A simple routine to get your legs screaming!

I have a love/hate relationship with leg day!  I love the results, but hate the soreness the day (and 2 days) after a good leg workout.

Yesterday was leg day for me, and today I am regretting living in a 2 story house (the dreaded stairs)! You know the saying, "no pain, no gain", well here is a foolproof leg routine, created at workoutlabs.com, that I guarantee will have your legs screaming!

For each workout, I have modeled my reps after Beachbody's Body Beast method, starting with higher reps and lower weight, and working up to lower reps and higher weights.  Here is what my workout looked like, please make weight adjustments as needed.

Dumbbell Deadlifts: 

Start with your lightest weight (i.e. 2, 20lb dumbbells=40lbs)- Do 15 reps

Rest 90 seconds

Move up your weight by 10 lbs (i.e. 2, 25lb dumbbells=50lbs)-Do 12 reps

Rest 90 seconds

Move up your weight by 10 lbs (i.e. 2, 30lb dumbbells-60lbs)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 2, 20lb dumbbells=40lbs)-Do 8 reps

Goblet Squat:

Start with your lightest weight (i.e. 15lb dumbbell)- Do 15 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 20lb dumbbell)-Do 12 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 25lb dumbbell)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 15lb dumbbell)-Do 8 reps

Sumo/Plie Dumbbell Squat:

Start with your lightest weight (i.e. 15lb dumbbell)- Do 15 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 20lb dumbbell)-Do 12 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 25lb dumbbell)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 15lb dumbbell)-Do 8 reps

Two-Arm Kettlebell Swing (can also use a dumbbell):

Start with your lightest weight (i.e. 15lb kettlebell or dumbbell)- Do 15 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 20lb kettlebell or dumbbell)-Do 12 reps

Rest 90 seconds

Move up your weight by 5 lbs (i.e. 25lb kettlebell or dumbbell)-Do 8 reps (this one should be challenging for you), No rest, go straight into drop set

Drop set-Go back to your lightest weight (i.e. 15lb kettlebell or dumbbell)-Do 8 reps

Let me know how you feel the next day ;).  Until next time!

Fresh Pickled Beets!

One thing about beets, you either love them, or you hate them.  Me, I love them, and have since I was little.  I try to stay away from canned foods as much as possible, so when I saw some lovely beets at our local farmers market, I jumped on the chance to pickle some myself.  They are so easy to do and so good as well.

Pickled Beets

Ingredients

3-4 medium sized beets

1-1 1/2 cups white vinegar

1 Tbsp white sugar (can also use stevia)

Clean beats and place them in a medium pot, fill with enough water to cover beets.  Bring to boil and cook for about 45 minutes or until beets become tender.  Be sure to keep checking the water level on the beets throughout the duration of the cooking time because a lot of the water will cook off.  Make sure the water level is always enough to cover beets.  

Once beets are tender, drain water and allow them to cool to the touch.  Once they are cool, the skin will easily peel off.  Once peeled, give each beet a quick rinse.  Slice the beets to a thickness of your liking.  Place the sliced beets in a large mason jar.  Cover the beets with vinegar and add sugar.  Place lid on mason jar (make sure it is tight) and give it a tip upside down a couple times to mix sugar.  Refrigerate overnight to allow beets to incorporate flavors.  

Try topping pickled beets with my homemade ranch dressing recipe for an extra yummy snack!

Brown Rice Burgers

One thing I occasionally miss from the carnivore lifestyle is a nice burger from the grill.  I do enjoy the frozen Morningstar veggie burger, but I'm not a fan of soy based products, and most of their patties have soy in them, so I tend to look for something different.  I haven't found a vegetarian "burger" that really jumps out at me, until now.  As you can tell, I am a fan of carbs.  I have tried the no/low carb diet, successfully lost a bunch of weight, and as soon as I ate a french fry, I gained back all I had lost and then some.  It was not a "diet" that suited my lifestyle, because, lets face it, I love carbs.  Over the years, I have learned to make healthier choices when it comes to my carbs, i.e. brown rice instead of white rice, brown rice pasta instead of regular pasta, sweet potato instead of regular potato, etc.

This recipe is for a brown rice burger patty, and yes, it is as good as it sounds!  Whats awesome about this recipe is you can dress it up with a bun, cheese, and/or tons of extra veggie toppings or you can keep in plain with just the patty.  Enjoy!

Brown Rice Burger

Ingredients

2 Tbsp coconut oil
1/4 cup onion, diced
1/4 cup mushrooms, diced
1 cup brown rice, cooked
2 Tbsp panko bread crumbs
1 egg
Salt and pepper to taste
Optional toppings: cheese (I used provolone),  lettuce, tomato, pickles, onion, avocado
Optional bun (I went bun-less for mine)

Heat 1 tablespoon of the coconut oil in a nonstick pan.  Sauté onion and mushroom until tender.  When tender, remove from heat and add to a bowl.  Stir in rice, breadcrumbs, egg, salt and pepper to taste.  Form into patties and cook using the same pan and additional coconut oil.  Cook until browned, roughly 3 minutes each side.  You can cook this on the grill, but make sure you cook in on top of foil to prevent fall through.  Top with optional toppings and enjoy!

It's a Nice Morning for......Apple Pie Oatmeal!

Oatmeal has always been one of my go-to's for breakfast.  Its fast, its easy and its good, but even better on a brisk morning like today.  As the weather gets cooler, I always love a good oatmeal recipe.  I hope you enjoy!

Apple Pie Oatmeal

INGREDIENTS
1/4 cup Steel Cut Oats
1 cup Water
1/2 cup Apples, chopped
1/4 tsp Ground Cinnamon
1/8 tsp Allspice
Honey to taste (I used 2 tsp)

Combine all ingredients into a medium pan.  Bring to a boil, then reduce and simmer until oats are fully cooked, roughly 20 minutes.  Enjoy!

Pumpkin Pie Protein Shake...YES PLEASE!!

So along with my obsession with ranch dressing, I love me some pumpkin!  When fall arrives, so does all the pumpkin, and I am in heaven.  This morning was feeling rather fally (not sure if that word even exists, but it does for me), so I decided a nice pumpkin pie protein shake sounded good.  To all you fellow pumpkin lovers, enjoy!

PUMPKIN PIE PROTEIN SHAKE

INGREDIENTS:
1 cup Almond Milk
1/2 cup Pumpkin Puree
1-2 scoops Vanille Protein Powder
1 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
1/4 tsp Nutmeg
Ice Cubes (don't use too many or it will water down your shake)

Combine all ingredients into blender.  Blend until smooth.  Enjoy!

Say NO to Store Bought Ranch Dressing!! Homemade Ranch Dressing Recipe.

Hi, my name is Lacey and I am obsessed with ranch dressing!!  All shapes and sizes of ranch dressing, even those that are not the healthiest.  Although ranch dressing is a favorite of mine, I can't help but knowing that some of the store bought ranch dressings are packed full of crap that I can't even pronounce.

This brings me to my lovely recipe for homemade ranch dressing :)  Enjoy!

RANCH DRESSING

INGREDIENTS:

1 Cup Veganaise (you can also use regular/light mayo or homemade mayo)

1/2 Cup Greek Yogurt

1/4 Cup Almond Milk

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Dill Weed

1 Tbsp Parsley

Mix all ingredients together in a dressing shaker, or bowl.  Refrigerate, giving mixture time to incorporate flavors. Serve with your favorite salad or veggies. 

Vegetarian Delight-Mexican Quinoa Skillet

I became a vegetarian, the first time, in 2010.  I was never a big fan of meat, sticking to mostly chicken and turkey, but after watching the documentary, Food Inc., my mind changed.  I was the typical starter vegetarian, cooking a ton of pasta and potatoes and not really thinking about it from a healthy standpoint.

When we moved back to California, I couldn't stay away from the Carne Asada.  I had been a vegetarian for over a year, but there was something about the smell of the carne that just couldn't keep me away.  At the beginning of this year, it was my New Years resolution to go back to my vegetarian lifestyle, because I felt so much better eating that way, but I wanted to do it different this time.  I wanted to be a healthier vegetarian and have my food fit in to my active lifestyle.

This blog is dedicated to eating your veggies and throwing in an occasional splurge along the way, as well as some fun health and fitness stuff too!  I hope you enjoy!

Mexican Quinoa Skillet

INGREDIENTS:1 tablespoon coconut oil
2 cloves garlic, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Heat coconut oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Top with avocado, lime juice and cilantro.
Serve immediately.