Over the last couple of weeks I have been sharing on social media some of the delicious (and healthy) food I have been eating – in the interest of full disclosure most of it has been prepared and cooked by my wife Steph who has herself lost 24lb in the last 12 weeks since having our daughter Bella 7 months ago.
I stepped on the scales myself for the first time since the end of October this week and was 9lbs lighter than I was then. I believe this is due to a combination of the very healthy eating and the 10,000 Kettlebell swing challenge we did in December & the 2017 swing marathon we did on New Years Day. Anyway, the truth is, I wasn’t consciously trying to lose weight it just happened as a by-product of the food I have been eating and training I’ve been doing (which is kind of how it should be).
I have been asked by a number of members to share the recipe for a certain meal that was a real hit and very delicious indeed – the Sweet Potato Based Quiche. So as requested, here is the recipe along with some step by step photos and you never know a video may follow in the near future as well!
Well, its ‘that’ time of year again! From mid October nowadays we are steadily subtly & not so subtly fed images, adverts and articles relating to Christmas and what has become known as the ‘festive season’.
I absolutely LOVE Christmas but can also acknowledge that it can be a minefield for those of us who are somewhat conscious of our weight, waistline and physical appearance. If we are not careful Christmas can become an orgy of eating, drinking and partying that can take until March to recover from!
Below are my 4 simple steps that will help you survive Christmas with your waistline intact and still enjoy the most magical time of the year!
“You can do anything, but you can’t do everything”
I have lived this a lot in the last year with my own training and the need to be selective and purposeful with how I choose to spend my valuable time. It would be brilliant to do a little bit of everything but in reality that leads to being not particularly good at anything.
During a team meeting last week it was raised that we feel a number of our members maybe ‘overdoing it’ with their training recently. This is in relation specifically to the number of classes members are attending per week, sometimes up to 3 or 4 in one day and I feel I have a duty of care to raise this topic to the whole community (and anyone else who happens to be reading).
Following on from last weeks post (which has become our most shared and liked Blog of 2016) I am going to finish with the final 3 lessons I will be bringing back from Mauritius with me.
As said previously, things are obviously very different when we return to our ‘normal’ routine but I am going to endeavour to keep up these routines and patterns of behaviour when back at work because I see (and have felt) the huge value in them. As with the previous blog, if any of these points will help you please give them a go or share with friends/family that they may help. Nothing amazing, nothing new, nothing revolutionary just good old fashioned common sense which sometimes slips by the wayside.
Over the last few years I have been introduced to an American writer called Brooks Kubik. I first listened to a series of podcasts he recorded for Strength Matters. I then went on to buy and read a number of his books including ‘Dinosaur Training’ ‘Knife, Fork, Muscle’ and ‘Strength, Muscle and Power’. Brooks is an advocate of old school training. Basic principles that stand the test of time and in some cases have been around for hundreds of years.
I recently received one of his regular emails based on nutritional advice from the 1930s & 1940s and thought it was well worth sharing. It’s amazing how the advice is the same as much of what is published today in books and magazines. Many would say that it’s common sense BUT the thing about common sense is that it’s not that common.
Written by Nikki Fischr, Unique Results Administration Manager
I recently started a certification course in Nutrition and Nutrition Coaching to expand my own knowledge and the service we can give to our members.
Nutrition is a subject close to my heart as I personally struggle with this every day and my dad is also struggling and needs to make changes now as his health and well being depends on it. So I was very grateful when James said I could do the course.
I speak with many of you everyday and know that for some nutrition is a minefield and you are unsure what is right and wrong as the media and press send out such mixed messages. I can not wait to complete this amazing certification so I can start working with you and others on this great nutrition path. Continue reading “Nutrition Runs Deep”→