Corina Nielsen is just plain amazing. Do I know her personally? No…we have never met, we have never spoken, but I do know how much she has inspired me and those in the fitness community…Another “mom” trying to live her best/healthiest life and one who has been so REAL throughout her journey. She tells it like it is.
Corina went from the picture of health to fighting for her health in a matter of weeks. She went from working out for 1.5-2 hours a day and managing the life of a busy working mom, to just hoping for the chance of a somewhat normal life. Corina has been diagnosed with an extremely rare cyst condition on her spine called a TARLOV CYST.
Her only hope for that somewhat normal life now is treatment from a doctor out of her Kaiser network. Corina’s husband is in law enforcement and I have a special place in my heart for that because I grew-up with the most amazing father who is also a police officer.
The surgery that will provide Corina and her family with the best chance of a normal life is $50,000-$60,000. Surely this #fitfam community and all those who have been inspired by Corina can band together and help them give Corina the help she needs and deserves.
I put my money where my mouth is and have donated the first $100. Please donate what you can. To read more about Corina’s current struggle click HERE.
This recipe couldn’t get any easier. I have been eating this for dessert lately and can’t believe how good it is for how few calories there are. Is it the exact same as regular pudding taste-wise?…No, but it is pretty darn good.
- 1 1/2 cup almond milk
- 2Tbs. cocoa powder (I like THIS one by Valrhona)
- 1 tsp. xanthan gum
- Sweetleaf Stevia to taste (THIS one is my favorite)
- Chia seeds (I use 15g)
- PB Powder
- Organic Flavors like mint, almond, butterscotch, cherry
Place the almond milk, cocoa powder, xanthan gum, and stevia in the blender alond with 4 drops of organic flavor (if using). Blend until nice and creamy. If adding chia seeds, pour them into the blender with the pudding and pulse very quickly (you want to mix them in, but not blend them).
When I make the pudding with the chia seeds I like to pour the mixture into a container and put it in the fridge to allow the chia seeds time to expand.
Here are the macros for the pudding:
Here are the macros for the pudding WITH 15g of chia seeds:
Sorry I am so late getting these last workout logs up for you! These are the final two weeks of the From Flat to All That workout series. Jamie mentions on the BodyBuilding.com site that she and her husband plan on going through the entire program a second time, so you may want to consider doing that as well.
Click HERE for the week 11 & 12 workout log I created.
Click HERE for Jamie’s 1 page summary of the workouts.
Click HERE for the week 1 & 2 free workout log.
Click HERE for the week 3 & 4 free workout log.
Click HERE for the week 5 & 6 free workout log.
Click HERE for the week 7 & 8 free workout log.
Click HERE for the week 9 & 10 free workout log.
Click HERE for the week 11 & 12 free workout log.
Never before have I written a post asking my readers to donate money, but for my niece I would do anything. Last Christmas my sister’s youngest child was diagnosed with Type-1 Diabetes (Juvenile Diabetes). I am so thankful that my sister recognized the signs and brought her in to the ER when she did…they said it was critical…her sugar was astronomically high. They spent quite some time in the Pediatric ICU and have been working on regulating her situation since.
She sure has been a brave and tough little girl, but a diagnosis like this really does change your life. My sister and brother-in-law found a Pediatric Diabetes Specialist at UCSF to handle her care (thank goodness for that!) and are there right now for another all day appointment as I type this.
Next weekend is the JDRF One Walk in Reno and my niece’s Girl Scout Troop decided they wanted to do something to show support for the friend that they love so much; they formed “Team Awesomeness” to rally around her and raise money for research to try and end this disease. The research is so promising and it is possible to find a cure.
If you are able to make a donation, I thank you from the bottom of your heart. If you are unable to, perhaps you could leave a comment with some words of encouragement for my little munchkin.
Click HERE to donate.
Thank you so much for all of the support you have shown me through the years…I am so grateful.
Eggplant used to intimidate me. I was always told that if you didn’t prepare it right the eggplant would turn out bitter, so I think I avoided making it myself and just stuck to ordering it when I went out to eat.
This year I decided to plant Japanese eggplant in my garden, so I guess that meant I would have to learn how to work with it. I have one Japanese eggplant plant in my garden and it has just gone nuts. I pick at least 10 eggplant on a weekly basis!
When I had my first eggplant harvest I did a quick search for recipes and found THIS one on the Real Healthy Recipes blog.
I simplified the recipe by leaving out the lemon since I like to prepare a ton at a time and want to be able to use it throughout the week for different purposes (not every meal lends itself to lemon). I also use about 1/2 that amount of oil and found that I only need to roast them for about 18-22 minutes (maybe my eggplant are small?). The first time I made this recipe I roasted the eggplant for the full 40 minutes and found them too be a little too mushy for my taste.
Scoring the eggplant as she suggests really allows the garlic flavor to get in there and they turn out so pretty.
Head on over to the Real Healthy Recipes blog to find out the method for preparing this yummy eggplant dish. Click HERE for the printable recipe.