Meal Prep for success, grocery shopping tips, and more!

Hi guys!!!!! It’s been about a month since I have written so I wanted to write a blog and talk about my meal prep as of late, workouts, and just life in general! First of all I am absolutely loving my job as a trainer. I have about 22 clients now every week and each day is different and so much fun. I love to work with people and share my passion for fitness AND food and hopefully some of it rubs off on them ;-).

So lately I have still been taking it easy on my shoulder since the injury – it’s been 6 weeks since I really pulled it. I have been walking at least 30 minutes every day (hills on treadmill at fast pace usually), I take 2 spin classes a week, and I train my lower body 2x a week (heavy) as well as an active recovery day where I do bodyweight stuff and core work/band work thrown in some days too! Be sure and follow my fitness account on instagram to see my daily workouts – kellybfitness.

So let me talk about meal prep! I do all my grocery shopping Saturday, usually, and try to buy everything for the week. Lately here is what I buy:

  • tons of bananas
  • 8-10 organic apples
  • 7+ lemons
  • 3-4 bags brussels sprouts
  • asparagus
  • cauliflower
  • kale
  • TONS of broccoli
  • raw nuts – pecans, cashews are my fav (macadamia also)
  • Raw oats
  • Steel cut oats
  • Plain rice cakes
  • Almond butter, organic natural peanut butter (usually 3 jars)
  • 10-15 sweet potatoes
  • bag of organic new potatoes
  • 2 onions, garlic (always on hand)
  • Large container of organic spinach
  • Frozen fruit (berries, mango)
  • Coffee (duh)
  • 1 large bag frozen wild caught salmon
  • 5# chicken breast give or take
  • 1-2# grassfed beef
  • 2 dozen eggs and egg whites (cartons)
  • oils: coconut oil (always on hand), olive oil
  • Grassfed butter (Kerrygold)
  • Cans of organic coconut milk
  • Chia seeds
  • Medjool dates
  • Organic strawberry preserves (as a treat on rice cake with nut butter)
  • Jasmine rice/brown rice
  • Bragg’s liquid aminos OR Coconut Aminos
  • Balsamic vinegar (make sure either organic or make sure it does not have added caramel color or some nonsense as I have found)
  • Fav spices: cinnamon, chili powder, garlic powder, red pepper flakes, PINK SALT, black pepper

That covers what I have on hand pretty much all of the time. I always prep a crockpot chicken dish for my lunches and I prefer to always steam a ton of broccoli because it reheats well. Again, I don’t mind eating the same thing for lunch every day so I have found what works for me and my  body. I prefer routine. Dinner varies though and is always delish – baked salmon sometimes, grassfed beef sauteed with spices and throw some veggies in there with roasted sweet potato fries or something of the like, etc. I have fav foods and continue to cook a variety of the same thing! There are endless possibilities. You just have to be creative and get in the kitchen and start cooking and your health will thank you!

All of this may seem expensive or overwhelming, but, then you don’t have to grocery shop during the week because you are prepped at home! This list is good for two people so you may need to adjust if you have kids or what not. I go to Whole Foods for almost everything except I get my peanut butter from Target (or walmart), and I get my large coconut oil containers from either Walmart or Sam’s. I also like to get the cheap egg whites from Sam’s in bulk as well as frozen berries to save a little $. Everything else comes from WF and I have price shopped and it’s honestly a good price! Trader Joes has good prices on raw oats, steel cut oats, organic peanut butter as well as almond butter too – if I can make the drive out there (Whole Foods is closer). So if I go to Trader Joes I will stock up on those items.

Lately here is a meal plan sample of what I do….

  • organic dark roast coffee blended with coconut cream, almond butter, coconut oil
  • overnight oats OR steel cut oatmeal recipe or post workout protein shake
  • 2 eggs, celery
  • chicken, broccoli, sweet potato fries (baked; or roasted organic new potatoes)
  • apple and spoonful peanut butter/almond butter OR rice cake with almond butter and dab of organic preserves
  • dinner : grassfed bunless burger with brussels and sweet potato fries or roasted salmon, brussels (some kind of veggie!!), sweet potato fries (y’all, they are my fav what can I say??)

Sometimes I will make my almond butter brownies as a treat, or protein ice cream, OR these cookies which I made recently and are to die. I did tweak a few things though in the cookie recipe…try these recipes out and stop fueling your body with sugar and junk! You only make the “quitting sugar” process that much harder each time you put that processed stuff in your body.

EMAIL ME FOR HELP…with workout design, injury questions, food or meal planning questions @ kelly.fitness.21@gmail.com

HAVE A GREAT WEEKEND! check out some of my meal pics below

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WEEK OF WORKOUTS + OTHER STUFF!

Hey guys!!! How was everyone’s week? We made it to Friday! I want to write a blog about my week of workouts since they were pretty modified due to my shoulder issue…and talk more on that as well (what happened, how it happened, etc. etc.).

SO first I will go over my shoulder. It started the last Sunday in February after I did the Crossfit 17.1 workout which was a TON of DB snatches. I typically love DB snatches – great full body utilization and shoulder exercise, however, if you are doing tons of reps which this workout had 150 total (75 per arm), you are bound to get fatigued and let form slip. Which is probably what happened. It also had 15 burpee box jump overs in between the sets of snatches. I did regular burpees though (so again, you are going to get really tired with all of this). AND NOT TO MENTION before I even did this workout, I did ROW SPRINTS of 1000-800-600-400-200 meter rows – more shoulder work. So I just overdid it.

I did not feel the issue until about two days later (maybe one day) but it was super slight. Just a slight tightness in my rhomboid. So I did rest it a little for a few days…but not quite enough. Wednesday of last week I decided to try a higher rep back day (so lighter weight, essentially) and that’s when I really pulled it. I started with lat pulldowns – big mistake. Shortly into my set I could feel it pulling pretty badly…I pushed through (another mistake) so by the end of it I was not feeling good. I even did 2 more sets after that (am I dumb? YES lol). Needless to say, at this point it was hurting to breathe – LITERALLY COULDN’T BREATHE WELL WITHOUT PAIN – so that meant intercostal pulls too (muscles around ribcage which assist with breathing). I decided OK I am not going to let this ruin my workout…so I went and did the following and it worked fine for the time being:

  • 1/2 mile run
  • 50 air squats

I did that 5 times through nonstop. And then I tried to do pistol squats – managed to do about 15 per leg and then I tried to add a KB for some weight and I couldn’t even hold the 15# KB without pain in my back/shoulder/rhomboid/intercostals/etc. So at this point I stretched…did a set of clamshells and went home. Y’all it was hurting so bad I was crying. 10 out of 10 on a scale of 1-10. I couldn’t even dress myself…because of the pain. Severe pain. I took 3 aleve and had to pull myself together to go back to the gym to train because I had numerous clients that morning.

Got myself together and took it slow and made it to the gym. A fellow male trainer asked if I wanted him to roll out my back/shoulder using these AWESOME tempering rods invented and used by Donnie Thompson on athletes and powerlifters – it’s basically trigger point type therapy – uses really heavy steel rods to put pressure on the muscles and you feel amazing after. So my friend used that on my back and it was definitely painful during the experience but afterwards it was instant relief and I was able to make it through the rest of the day.

So, a week and a half later we are here. It’s Friday the 17th and next Wednesday will mark the 2 week point on my injury. Other good news is it’s feeling better but I still have that pain in my rhomboid. I have a massage appointment scheduled for 1:30 and the lady here that does the massages (at the gym) really knows her stuff and muscles…she’s good. So she will be able to help me for sure.

OTHER FUN NEWS is I was able to chat with an ortho surgeon this AM since he trains here and he checked out my shoulder. No issues with the joint at all – it’s just trigger points in my rhomboid that need to be worked out. He told me to keep using it and use lots of ice directly on the skin (which I am doing 2x a day or as often as I can). It was great to hear him say I should keep using it. So after spin class today I immediately went and did external rotation exercises and some light DB presses (which felt AMAZING – YAY).

What have I learned from this experience? I am not a fan of super high reps that involve any joint really, but specifically the shoulder. The shoulder is SO complex and has so many delicate muscles involved with the rotator cuff…so people have got to be careful and include accessory work like internal and external rotation exercises and mobility. I will not ever be doing that many snatches again. I want to be as fit and healthy as possible, but, SAFELY – and not causing strain on my joints. #lessonlearned

SO what did I do this week gymwise? Many people would just throw in the towel and not do anything, which is so stupid. I don’t ever want to get out of shape or lose any of the hard work I have put in thus far so I managed to mix it up great this week. Started going back to spin classes which I am obsessed with because they get your heart rate up so high and it’s no impact and a great workout for your legs, glutes and core.

SUNDAY: intense RPM class, 45 mins

MONDAY: walk incline for 30 mins – 8.5-11 incline at 3.9-4.1 speed including sets of 100 walking lunges and crab walks (get in deep squat and walk sideways on treadmill each leg, 20-25 reps)

TUESDAY: same as Monday – walk walk walking

WEDNESDAY: LOWER BODY AND 45 MIN RPM CLASS!

  • 9 sets leg press 10-15 reps, 4-6 plates
  • 4 sets walking lunges with the 30# DBs (lighter for me)
  • 5×12 sumo squats w lighter DB for me ~55#
  • jump squats- 3×12
  • Ham curls – 6 sets 8-12
  • Leg extensions – 6 sets 10-15
  • 4×12 butt blaster
  • 5×15 cable glute extension
  • 3×15 cable leg abduction angled diagonally back
  • 50# weighted frog pumps – 50+ reps
  • clamshells
  • seated band abduction
  • banded sumo walks

THURSDAY: Walk incline 9-10.0 at faster pace (3.8-4.1) 45 mins; 50# weighted frog pumps 2×50 reps; 1×30 seated band abduction; 1×30 each leg clamshells

FRIDAY: spin class, 45 mins; shoulder work: external rotation and light DB presses

SATURDAY: I will do lower body again and perhaps some upper body – light shoulder and arms..and probably walk incline for 30-40

SUNDAY: RPM class again – 45 mins 

SO I write all of this to say that if you have an injury, don’t stress. You can work around it. I wanted to run but realized that I could not hold my arm in the running position too long because it strained my rhomboid muscle. So I walked – a lot. Spin class pulled on it just a little but not bad enough for me not to go! I had to get some kind of killer workout in.

I HAVE been taking this very seriously and icing daily, which is crucial. Don’t ever work THROUGH pain. Muscle burning from being tired is different than pain – so be sure to distinguish the two. And take care of your shoulders. Don’t neglect doing mobility and external and internal rotation work with either bands or cable machine. Those are the accessory work – comparable to the clamshells and band work I do on my legs constantly! We have to include those exercises along with lifting weights in order to stay healthy.

SO that’s it for this week! I plan to ice and really recover this weekend and hopefully be back to everything full force by the end of next week! I SO miss lifting heavy! But I am going to take it slow at first…which is so hard for me to do.

 

Happy Weekend!

xoxo,

Kelly

PS – try out my recipes from this week! Lettuce wrap pulled pork tacos ! Pics below! Plus salmon, of course, which we have weekly. And if you haven’t yet, you have to try my overnight oat recipe. Try adding egg whites too! (you can eat those raw!)

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Pulled pork lettuce wraps with avocado lime sauce

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Hi y’all!!!!!!! Happy Monday. It’s cold, wet, and dreary here in Birmingham, ALA…and it’s a Monday for sure. It’s actually been a good day because I have been so busy all day – which I love – and want to share my dinner recipe for this week. OMG it’s so good. The sauce truly makes it even better. How can you go wrong with pulled pork and avocado and sweet potatoes?! Because if you know me by now you know I typically have my sweet potato fries with dinner because I am obsessed with them!

As always, be sure to buy your pork from a responsible farmer if possible. I like to get meat from Whole Foods for that reason because I know the animal was not factory farmed or fed GMO corn or other foreign ingredients. Quality meat is worth the little extra price!

INGREDIENTS:

  • 1 Pork shoulder (mine was bone-in, and about 8.5#)
  • 1 white onion, chopped
  • garlic powder, sea salt, pepper, paprika (to rub on the meat, little dashes of all will do)
  • 1 head of organic romaine lettuce
  • 1-2 red and orange bell peppers (preferably organic)

For the avocado cream sauce:

  • 1 avocado
  • Juice of 1 lime
  • handful of cilantro
  • 4 tomatillos, broiled (remove the skin/outer layer and broil on high for about 8 minutes or so on a baking sheet)
  • 2 fresh garlic cloves, minced
  • Dash of salt and pepper

Place the onion in the crock pot and stick the pork on top after patting all sides with the seasoning. Cook on low for 10 hours. Then, because the meat is so large, you will have to turn the crockpot on again for another 5-6 hours. The meat should literally fall off the bone and be very tender when it’s ready. When you have reached that point, pull the bone(s) out of the meat and set aside/throw away. Place the meat in a large bowl and shred with two forks. Discard all remaining juices (fat).

 

for the cream sauce: simply blend all ingredients in a food processor or high powered blender. This will make enough servings to have for multiple nights of dinner – about 6-8 servings!

To make the lettuce wraps: take your romaine lettuce and scoop some meat out (I like to do 5-6 ounces) and place on center of lettuce leaf. Top with fresh sliced red bell pepper and then a dollop or two of the avocado cream sauce. Enjoy!

This will make a lot of servings. Feel free to have lettuce wraps for dinner for a few nights (or feed a whole family for 2-3 nights) as well as take some for lunches too!

Enjoy! And give me some feedback! Are you guys liking my recipes?? Any comments or questions or suggestions? Let me know!

Lamb lettuce wrap burger with yogurt mint sauce

OMG. These burgers are the best ever you guys! I love a burger just like anyone else but I don’t love the non-grassfed versions with random ingredients. I prefer to make them myself at home where I can control all the ingredients and buy high quality meat and toppings. This burger is perfect for special occasions! I love to wrap with organic Romaine lettuce and add some fresh red onion and the yogurt mint sauce is SO REFRESHING.

Sides are endless! You could do my sweet potato fry recipe or mashed cauliflower or brussels and bacon (with or without the bacon!).

This meal will serve 4 people. Or have two nights of burgers for 2 people!

HERE WE GO!

Ingredients:

  • 1 lb fresh ground lamb
  • 1/2 – 1 tsp garlic powder
  • salt, pepper, to taste
  • coconut oil, for cooking
  • Organic romaine lettuce (wrapping the burger)
  • Red onion (topping; sliced)
  • A few fresh, organic spinach leaves
  • Against the Grain gourmet burger buns (optional, if you prefer to have a bun instead of just lettuce wrap!)

FOR THE YOGURT MINT SAUCE:

  • 1 small container of plain full fat or nonfat Greek yogurt (I like organic)
  • 1 tbsp fresh lemon juice (about half a lemon)
  • 1 handful chopped fresh mint leaves
  • 2 garlic cloves, minced well

METHOD:

Take your meat and add the salt, pepper and garlic powder and mix well and form into 4 patties.

Now, heat some coconut oil in a cast iron pan over medium high heat. Add your burgers and cook about 4 minutes per side (I like mine almost medium rare – a little pink – but cook as long as you like).

Serve the burger in a piece of rinsed romaine lettuce and top with red onion and yogurt mint sauce and sides of choice! Yum!

A few pictures below of my burger variations. If you want a bun, the only buns I have found that I love and eat that are gluten free are the Against the Grain brand and you can find them at Whole Foods. I will take them out of the freezer and let thaw for 30 minutes and lightly toast them in the cast iron pan – hot- with a touch of grassfed butter right after I cook the burgers. (My spicy kale recipe can be found HERE.)

 

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Paleo Carrot Cake (Heavenly!)

I can’t take credit for this one but I can surely share the recipe! I wanted to make a carrot cake for the holidays and went to google and found this amazing, delicious, seriously most perfect cake recipe ever. It’s so clean, too. Zero gluten/wheat and no processed sugar/refined sugar (duh!). I don’t eat cake, you guys, this is the only cake that I would allow in my body. Look at the wonderful, clean, nourishing ingredients! It tastes so good and it is practically HEALTHY and good for you! I mean really…if you work out super hard in the gym why fill your body with toxic, processed foods?! This will not derail your body goals…you also won’t feel like crap after. Go make this asap! I think I will, too!

I found it on Paleo Grubs and here is what you need:

Ingredients:

  • 4 eggs
  • 12 ounces unsweetened, canned pineapple, drained
  • 1/2 cup almond butter
  • 2 tbsp coconut oil, plus extra for greasing
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • salt
  • 3/4 cup grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (raw)

FROSTING:

  • 1.5 CUP CASHEWS, raw
  • 15 pitted dates
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp melted coconut oil (not hot)
  • 1/2 cup full fat coconut milk (I like organic)

DECORATION:

  • 1 TBSP unsweetened coconut flakes
  • chopped walnuts

Method:

The night before, place cashews in a bowl of water and soak.

Preheat oven to 350. To make cake, take a bowl and place the pineapple, almond butter, eggs, honey and coconut oil. Use a hand blender and combine well. Now add the coconut flour, cinnamon, baking soda and pinch of salt. Whisk. Next, add the apple cider vinegar, grated carrots, raisins and chopped walnuts and mix to combine.

Take 3 8 inch round cake pans and grease with coconut oil. Divide the mixture evenly between the pans and bake in preheated oven for 20 minutes or until toothpick comes out clean. Cool completely.

FROSTING: drain the cashews and place in blender or food processor. Add the coconut milk, coconut oil, vanilla, dates, cinnamon and blend until smooth.

Remove the cakes from the pans and place one on the platter and spread 1/3 of the filling evenly around the cake. Add the next layer of cake and spread the second later of filling. And lastly, put the last layer of cake on top with the remaining frosting. Sprinkle the shaved coconut and walnuts on top.

Place in fridge for at least 2 hours before serving.

Enjoy!!

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GLUTEN FREE PIZZA!

I never touch pizza from conventional restaurants…think Domino’s or other places of the like – GROSS. That pizza is made from processed, toxic, non-organic ingredients. Who knows how much sugar or preservatives are in that pizza sauce. I love pizza just like anyone else but I only eat it when I make it at home and gluten free as usual. Also, I use grassfed cheese ONLY! You must start reading ALL LABELS of anything including stuff from a jar, like pizza sauce, and making sure it does not have corn syrup, sugar, or any kind of preservative like sodium benzoate (which causes cancer!).

I stored this blog post under CLEAN TREAT because it’s still a treat, although it’s a clean dish. It’s definitely high carb and higher fat so eat this on rare occasions instead of nasty Pizza Hut or pizza from a frozen box – yuck! Like I said, I pretty much never eat any kind of dairy at all unless I am making this homemade pizza on rare occasions (maybe twice a year). I am otherwise 100% dairy free because I feel best not eating any dairy. The goal you guys is to make 80-90% of our diet PALEO FOCUSED and clean – no processed foods, no gluten, no wheat, no bread, no sugar, limited fruit, no dairy…eating mostly lean meats, eggs, veggies, etc. Only then are we able to allow little cheats like this! When our diet is cleaned up, our bodies tolerate the occasional “treat” like this pizza. Still, you should avoid Pizza Hut/dominos/processed frozen pizzas/etc. AS MUCH AS POSSIBLE (or 100% of the time).

Try out this amazing, indulgent yet CLEAN pizza dish!

Homemade gluten free 🍕 🍕 pizza 

🍕Ingredients: 

Bobs red mill GF flour mix

Eggs

Olive oil

Organic pizza sauce (no sugar)

Spicy Sausage – (Whole Foods fresh!)

Organic spinach 

Organic fresh basil

1/2 Red onion

4 organic Roma tomatoes 

Mushrooms 

Mozzarella cheese (or goat cheddar – be sure and buy fresh cheese with no added preservatives and grassfed is best)

Fresh Parmesan, optional

🍕Prep the flour & dough according to package instructions. 

🍕When the dough/pizza crust is ready, layer it with the pizza sauce, cheese, spinach, onion, meat, tomatoes, mushrooms and whatever else you’d like! Bake 425 at for about 18 minutes. 

Top with fresh basil 🌿 🍕

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Sweet potato Thai coconut curried shrimp

Mmmm you guys this meal is so delicious! It did not take long to make either. The most difficult part is peeling the shrimp and even that isn’t bad!

I like to buy fresh shrimp or USA farmed. From the research I’ve done you should avoid eating any imported farmed shrimp. I won’t eat shrimp too often – but once a month or so is fine. This dish could also be made with chicken and I will likely test that recipe out soon!

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Ingredients:

1 lb fresh shrimp, peeled (avoid imported farmed shrimp; choose USA farmed or fresh gulf)
4 sweet potatoes, peeled and chopped into cubes
1 white onion, chopped
1 bunch green onion, chopped
1.5 cans organic coconut milk
1 cup water
2 handfuls organic fresh spinach
1/2 cup chopped raw cashews
Handful chopped cilantro
3-4 tbsp curry paste
1 tsp garlic powder
Dash of salt
Dash of cayenne pepper
Splash of fish sauce
Jasmine rice – for serving

Method:
1️⃣Prep your potatoes by preheating oven to 425 and cook them on a baking sheet with some coconut oil, salt and pepper. Cook for 30 minutes, tossing once.
2️⃣For the curry: Heat some coconut oil in a large pot over medium high heat. Add your onion and green onion and stir until fragrant. Next add the curry paste and stir until combined. Now add the water and coconut milk and bring to simmer.
3️⃣When the potatoes are almost done roasting in the oven, add your shrimp and spinach to the pot and bring to a boil. Reduce to medium low and let cook for just a few minutes until shrimp appear pink (they don’t take long and you don’t want to overcook!)
4️⃣Add the splash of fish sauce, garlic powder, cayenne pepper.
5️⃣Lastly, stir in the cashews and cilantro and sweet potatoes. Cook for an additional 5 minutes on low.
6️⃣Serve with jasmine rice.

Serves about 8!