I have come out from under the rock, I have been under!
My fitness journey has taken a turn for the best over the last week! This new leg of my journey is really pushing me to be more health and exercise conscious. Having said that, I will try harder to keep updating the blog and posting healthy recipes and exercises, because without either of those I would not be where I am.
So let me elaborate. Last week I was approached by two different folks, about getting certified to become a RPM class instructor. When the first person (one of my besties) mentioned it to me, I just thought she was being nice. I was thinking, that I like to be more of a participant, than a teacher. The next day, my current RPM instructor, asked me if I'd ever considered it, and the answer was a big "NO". I told her though, that she wasn't the only person to talk to me about it. So I decided to do some research and that I would give it some consideration, after I discussed it with my husband of course.
So, its been a busy week, with practicing for the upcoming class, having the American Heart Association Heart Walk (which I was a team captain for), and working all weekend. Now the Heart Walk is over, and I'm off work for two days! So now I can fully focus on preparing for this weekend!
I'm telling you all this for a reason. Two years ago, when I joined my gym, I had never heard of spin class, RPM, or even Les Mills; and now I'm preparing to become an instructor! It's crazy! If you would have told me two years ago, of what I'm doing now, and how far I've come, I probably would have told you, that you were insane! But fitness, exercise, and healthy eating, has changed my life, and it can change yours! Don't get me wrong, I am not perfect, by any means, but for the most part, I try to live a healthy and active lifestyle.
My current instructor for RPM, told me that I'm a great candidate for being an instructor. I asked why, and she gave me a great reply. She told me, that looking back at what I've done, how I've progressed, how I continue to move forward with my fitness, my personality, and how I encourage and inspire others, is very motivating and is what draws others in. I'm not sure how much of that I believe, but if something I do can inspire and motivate others to live a healthier lifestyle, then that is what I'm going to do! I firmly believe that God, has a purpose for all of us, and maybe mine is being a fitness instructor, who knows? But as of now, my path has led me here, so I'm putting my faith, in the Man upstairs, and going WAY out of my comfort zone!
My goals from doing this are:
- To honor God, with the gifts He has given me
- To make myself a healthier me
- To inspire and motivate others to become healthier versions of themselves
So besides staying busy with working and exercising, I have done some cooking! Both recipes are delicious! The first recipe, is one I found on Pinterest, but tweaked just a little to better suit my tastes. The second recipe is one I made up, I'm not exactly sure how "healthy" it is, but I figure it's probably more healthy, than not.
This first recipe, I made last week. It tasted amazing! I ended up eating more than my husband, but it turns out he isn't too fond of asparagus. So just know that other green "stem-my" vegetables can be substituted in.
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| Original recipe located here, on AmesKitchen.blogspot.com |
Baked Chicken and Asparagus Casserole
Ingredients:
- 1 c. uncooked rice (brown, white, or wild)
- 3 - 4 boneless, skinless chicken breasts
- Salt & pepper, to taste
- 1 can of cream of chicken soup
- 1/2 c. water
- 1 bunch of asparagus (about 24)
- 4 oz. Monterrey-Jack cheese, shredded
- Panko Bread Crumbs (optional)
- Cook rice according to package directions.
- Preheat oven to 350 degrees. Add rice to the bottom of a greased 9x13 casserole dish.
- Clean and cut the ends off the asparagus spears (about 1" off the end). Add the asparagus to the casserole dish, on top of the rice, arranging lengthwise.
- Season both sides of the chicken with salt and pepper. Arrange the chicken on top of the asparagus spears in the casserole dish.
- Whisk together the 1/2 c. water and soup in a small bowl. Pour the mixture over top of the chicken in the casserole dish.
- Finally, sprinkle the Panko bread crumbs (if using) and then the cheese over top of everything.
- Bake at 350 degrees for about 40 - 45 minutes, or until the chicken is cooked through.
This second recipe, is me making up recipes, to try and use food we have in the deep freezer, instead of going out and buying more! It turned out really well, and I will definitely be making it again! I served mine with some fresh green beans!
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| These pork-chops were fork tender, no knife needed! |
Crock-Pot Pork Chops with Onions
Ingredients:
- 4 boneless thick cut pork-chops
- Salt & Pepper
- BBQ dry rub seasoning
- 1 large sweet onion
- 1 large apple (I had a red delicious apple on hand, but use what you prefer)
- BBQ sauce (I used Sweet Baby Ray's Hickory BBQ)
- Slice onion into thin rings (I used a mandolin)
- Cut apple into 8 big chunks
- Place half of the sliced onion in the bottom of a slow-cooker
- Layer 4 apple chunks over onions
- Season all sides of pork-chops with salt, pepper, and BBQ seasoning
- Place 1 pork-chop over each apple chunk
- Cover the pork-chop in BBQ sauce and layer remaining 4 apple chunks over each pork-chop
- Cover with remaining half of sliced onion, and squirt another layer of BBQ sauce over pork-chops.
- Cook on Low 6 hours or High 3-4 hours, inside of pork-chops should be white.
- Serve pork-chop with onions over top, discard apple chunks.
Until next time,
-Lesli
P.S. Feel free to ask me questions, leave feedback, share, or what-have-you!
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