I meant to post about eating healthy and working out through the holidays. But then the baby came. And life happens.
So, let’s look forward to the New Year. Can I be honest with you? I usually hate creating goals in January. It’s such a marketing scheme for other gyms and fitness clubs. And it makes gyms really packed for a few months with people who will never commit to their health. But, that’s not us. That’s not our community and that’s not our attitude here at VCCF. We are fitness. We are health. And we are our goals. When you say you do CrossFit, ahem, specifically Vette City CrossFit, people expect you to be of the mindset that moderation is not accepted. Keep that in mind this year.
If you have been reading my blog for any length of time you know how important I feel it is you create goals for yourself that aren’t about body weight and inches lost. If you missed that post, here it is.
Do you know someone who wants to start CrossFit? Get ’em in here. Especially if they sign for a year, YOU get a month free. Compliments us 😉
Make some goals, get involved, ask for help, practice, practice, practice. Follow that up with mobility, mobility, mobility.
So, as life would have it, I prepped all my paleo meals this week and got the stomach bug… with a 3 week old, a week before Christmas. Life happens, right? I did eat saltines and toast for a few days but now that I’m better I get to eat what I prepped a few days ago. One thing was this oatmeal that I absolutely love. You can eat it hot or cold — great to pack with you to the office or a trip!!!
I boiled up some eggs as a side to this dish for added protein. You could add a scoop of your (clean!) whey protein powder too. It’s pretty darn good.
Banana Coconut N’Oatmeal (Adapted from the 21 day sugar detox)
1 TSP coconut extract
14.5 ounces full fat coconut milk in can (Thai Kitchen)
1/2 C water
1 TSP ground cinnamon
pinch sea salt
1/4 C Chia Seeds
Chopped nuts and shredded coconut optional for topping
1. Whisk eggs in a small bowl and set the bowl next to your stove. Place vanilla, coconut milk and water in saucepan and heat slowly over medium, stirring often. Once the mixture begins to simmer, stir more frequently, continue to simmer 5 minutes.
2. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate or ‘temper’ the eggs so they don’t scramble. Whisk! Then pour the coconut milk egg mixture back into the saucepan while continuing to whisk. Cook 5-10 minutes, stirring occasionally or until spoon remains coated when dipped into the mixture.
3. Pour the entire mixture into blender and add banana, cinnamon, sea salt and chia seeds. Pulse a few times or until evenly dispersed. Divide the mixture into 4 containers and refrigerate. YUM!!! See you at the box! Courtney