I have a young friend that recently graduated college and is working with Jodi towards a cool goal. Since she’s new to “dieting” like we do around here, it’s the eating that’s become challenging. She called me the other night and needed to kind of confess and cry for a little bit. Basically it’s the old I’m obsessed with food and all I want is crap that I know doesn’t even taste good. I cannot wait for my cheat meal. Every where I turn in this office there’s a candy dish or it’s food day or there are leftover pastries in the break room. Recently someone was even eating McDonalds in the same train car (the nerve!)

We laughed as she described what she was feeling. Basically she’s not satisfied after she eats. She’s not starving, that’s not the problem. It’s that she’s not full, ever. Like leave food on the plate full. Yeah, we don’t get you full, sorry. But that’s the point. How are you going to eat three-four hours later if you’re stuffed now?

It’s also the texture/mouth feel issue that Jodi mentioned a week or so ago that’s she’s missing that add to the feeling of being unsatisfied. It was no surprise to learn that her cheat meals are pizza, fried foods, beer.

I don’t do the diets but I’ve been through this so I had a few suggestions:

* Quit eating the same thing meal after meal, day after day. A high variety will keep your mouth surprised and your brain engaged as you eat. Change up every component, the protein, the starch, the veg, fruit and the fat.

* Change up the preparations. Cooking Light is a terrific source for yummy recipes. If you can’t have the food exactly as is then take inspiration from the recipe and modify it to fit your plan. For example: a baked rosemary chicken cutlet recipe that calls for a panko breading is just as amazing with Ezekiel bread crumbs or omit the crumbs all together.

* Try something new. Nicole has been treating us with really yummy recipes lately and Amy and Heather too. Give them a go; these gals have been in the dieting game for a long time and know what they’re talking about.

* For these suggestions to work, you have to cook. You have to plan. You have to put in the effort to make your food be more satisfying.

* Avoid fake food crutches. For example, using Crystal Light in every glass of water you drink or bathing all your foods in butter spray. In time, artificial anything will dull your ability to taste the food, which is never satisfying.

* Get smarter about cheat meals. I have to think it’s time for her to move away from pizza and on to maybe something like a gourmet burger and a few sweet potato chips or mom’s clam chowder with a hunk of sour dough bread slathered with perfect English butter as her cheats.

As far the traps at the office:

* Don’t start with the candy. A small handful of skittles or m&m’s may in time be ok, but it’s deadly to newbies because once it begins, it’s very difficult to stop. What’s stupid is that with candy, after a while you can’t even taste it anymore and you’re mouth hurts. Each day, make it a goal to not do the candy. Don’t even start with just one or two tiny pieces. Walk away.

* Food days are a ridiculous office phenomenon. I mean, really, every birthday, every holiday, every other Friday? Like the dreaded candy dish, you have to decide ahead of time to not partake. And see about making your meals that day be especially yummy and inspiring. If you have to, join in the birthday song and immediately go back to your desk.

* When thoughts of food begin to take over, get up from your desk and go do something, put on your headphones, or whatever you can to distract yourself. Get your mind onto something interesting to minimize the space you have to think about food. Like on weekends, when it’s 4pm and you realize you’ve only eaten twice, it’s because you’re busy!

I don’t know if I helped her besides listening and sharing some of my own crazy thoughts and behaviors. Just getting it off her chest and hearing from a veteran that she’s not alone was enough to put it all back into perspective and have a few belly laughs too. She’s going to be fine.

So, what else works to keep your meals inspiring and your mind in the eating game? How do you deal with a toxic food environment at the office? Let’s chat it out in the comments.

Maybe it’s me, but as I age I want to keep everything where it is started: high. I’m just sayin’. I have no desire to get up in the morning and locate my backside, unravel my middle and fold up my arms to bring them with me wherever I go. And let us all be so honest and say this happens! Gravity is more powerful than we like to admit and it’s constant; it never gives up. Knowing this, we need to be prepared for the battle and for those of you who have already succumbed to the grips of gravity, there is help.
I am going to spare you a long, drawn out story that I am good for telling. I am not going to tell you anything about someone’s childhood when their butt was high or anything like that and now it’s their my basement and they visit it every-so-often. Nor am I going to describe what happens as you age and have babies or age and don’t have babies but how you may have an accordion for a belly now, a flour sack for a bum or mud flaps for arms. I refuse to give in to the strong desire to provide visuals of examples or horrifying details of how it can happen and scary stories from high school reunions. I had to talk myself out of giving you a two paragraph anatomy and physiology lesson about brown fat, insulin resistance and cavemen (insert whatever else is a popular topic right now…I’m drawing a blank) because it seems the industry demands this. Basically, I was having massive drama when I sat down to write this post and I decided to keep it simple. Here it is in a nutbag—shell, shell…sorry…here it is in a nutshell. Whoopsie.

• You care about how you look in AND out of clothes.
• You work hard in the gym and you watch what you eat. But it’s not enough. There’s something missing.
• You have had a few babies or were/are once heavier than you like and it left you with loose, sagging skin that does not seem to ever go away.
• You workout like a madman but you are not interested in competing in any sport so you really would not consider yourself an athlete per se. But you love a good workout and you diet like a pro.
• You want to lose the weight once and for all and you want someone to walk you through it every step of the way because you do great the first (X) amount of weeks and then it’s in the crapper from there.
• You have a wedding/shower/vacation/maternity leave coming and want to look great for it. I mean not just in your clothes, but the body parts that are not covered, too (arms, legs, abs, etc.).
• You like living on the wild side and think there’s something about this wack ball chic writing that’s appealing to you…like picking a scab or chewing on a hang nail. Hey…I’m being honest here. I will say, though, the other girls are much more sane than I.

Whatever the case may be, here it is: Trans4mation Station.

We set your goal together, we agree upon it and then we put it into action. We ask for at least 3 months full dedication and will tell you if we need more time than that, how long it may take and how it plays out. We are more concerned with your health than we are your results and we will tell you that. If what you desire is extreme, we’ll shut you down from the beginning. This is why we agree upon the goal together. Again, we’re women. We get it. We’ve either been there or are fighting like mad not to be and know what you fear. Happy, well adjusted women are our passion and hope to get you there by the end of your journey with us.
This site will be launching in the next few weeks although the business has been in existence for over a year now. This is what you can expect from a plan:
A customized nutrition plan
Weight training program
Functional Training program
Cardio schedule
Supplementation recommendations (all natural)
Snack list and recipes
Glossary of exercises
A bi-weekly phone call

The training changes monthly, the nutrition changes when necessary (sooner or later than a month, your results decide). I am sure at this point you are thinking, “Sounds great…how much? A million bucks?” Nope.

$199 down (programming fee), $67/month and you may cancel at any time.

I am sure you are tired of counting points, avoiding food groups and endlessly googling only to end up with the same body you started with but maybe a bit smaller. Let’s really transform that body together and get back to who you were before life hit you with a sack of potatoes . Hit me up as soon as possible: Jodi@trans4mationstation.com.

Because of the phone call and the level of detail we provide, we limit the amount of clients we take on. We only have a few spots open now but because enrollment is ongoing, check in with us whenever you are ready to see if we have new openings. In the mean time, I am going to go lift my derriere with a great metabolic lift this morning. Have a great day!

Keeping your food fresh ‘n new and inspiring your taste buds to keep you dieting is hard. It’s hard to vary green vegetables to the point where they begin to look like hot fudge sundaes. That takes talent.

And who wants to troll around the produce section of a store, looking lost, while searching for new and exciting things like: vegetables? Umm…not I said the pig. Plus, what if it tastes bad or even worse, isn’t that good for me.

Alright, alright…pipe down, already. The following are some veggies that you may have forgotten all about or never really paid attention to that are not obscure or unheard of that will surely give your diet a kick in the arse:

Cabbage: Sure, I know what you’re thinking. Thanks Jo, I just emptied a small convenience store in one swoosh. Not only are you not helping my cause, but you are creating mass destruction in the mean time. Ok, sorry. But cabbage, specifically red cabbage, is yummy and is stuffed full of antioxidants for beautiful skin and shiny hair. There are a bunch of different varieties of cabbage to choose from so you don’t have to stick with the red version, but it is my fave.

Cooking it: Saute it. YUM!

1 small red cabbage
1/3 cup chicken broth
2 T Olive, flax or udo’s oil
2 T lemon juice, divided
Clove of garlic, chopped or pressed

Cut up cabbage and let it sit for a minute. Sprinkle with 1T of lemon juice to preserve color. Steam cabbage in a pan with the broth for about 5 min. and then transfer to a separate bowl. While it is still hot, toss with the rest of the ingredients and enjoy.

Shiitake Mushrooms: I know, your freebies are mushrooms of every kind alongside trough size amounts of onions and peppers. Bear with me, will ya? You most likely buy the button mushrooms which are great for you, but they’re not shiitake. These babies are high in nutrients (iron, cholesterol lowering compounds, immune building phytonutrients) and come in a few different varieties as well. Not sure which ones are good ones? Grab the ones that are firm, plump and dry.

Cooking it: Saute it! Another YUM!

Same as above minus the lemon. However, make it into a soup after and it’s to die for.

4 cups boiling water and a ¼ c of miso paste and some sautéed onions and you are good to go. Let that simmer for about ten minutes and enjoy.

Lastly,

Swiss Chard: If you’re anything like me you are thinking: What in heaven’s name is swiss chard. Well I’m glad you asked…it’s a leafy green. Mmm, Jo. Just what I need (rolling your eyes), another leafy green. Oh stop it. This one tastes different. Like earwax with a sweet flavor. But don’t take that from me, try it yourself. Good stuff!

Ok, all kidding aside. It is different in taste that it is a bit on the bitter side, but its texture is what gets you. It’s nice and crunchy and also juicy. Good stuff all around. Plus, it’s not spinach.

Cooking it: Saute it! How’d you guess?

Only this time, no chicken broth. Use olive oil only and sauté it up with everything else. THEN, add 1 diced tomato, 6 black olives, ½ c crumbled feta cheese and 1 tsp fresh or ½ tsp dried oregano. This is different b/c it is warm and cold mixed together and the tanginess of the recipe adds just enough kick. Have fun!

Oh boy.

Did you go crazy last week and exceed your sanity limit?

I don’t mean this in just food either. I mean everything. Did you shop too much? Drink too much? Do too much? Was it just a ‘too much’ time for you? Were you always on the go?

Now for the most part, I am sure you tried to keep it clean with food while your ran around like a chicken with your head cut off. And in those moments of trying to be good, you may have been tempted to turn to a protein bar or two.

Stop.

Don’t do it.

Although convenient, if your desire is to look good naked then they are not an option for you. If your desire is to reap the benefits of all that you sow, then they are still not an option for you. If you want to tighten a little bit here, lift that somewhat up here or eliminate this thing over here then they are definitely not an option for you.

Fake foods (bars and powders), as I describe them, do not make a beautiful body. Food makes a beautiful body. And although you will be tempted to rely upon them in busy times, try not to make that a habit.

Now out of the two evils, powders are the much lesser of them both. They have plenty of worth post workout and really can get you out of a pinch (if you said to me it’s either a shake or a trip to the drive thru, I’m going to tell you to make sure you lick the shaker bottle, lol)—it’s more bars that I am referring to. Those delicious fake candy bars that have more junk in them than my hair after two weeks of not washing it. Side note: Was that too much info right there? Did that make you sick? Sorry about that—try to remove the image and move on.;) But honestly, do me the favor and read the label of those things. Tell me what you can pronounce. If that was packaged food you would never eat that. So why is it acceptable as a bar? It’s not! You have somehow told yourself it was because you can rationalize it more than a Snickers bar.

So now I know what you are going to say, “What can I have then when I am crazy and running around and I have no time to eat?” Lots of things! You can make your own bars:

Home-made Protein Bars

4 scoops chocolate whey protein powder

2 cups Quaker Oats (old fashioned or quick)

1/2 cup raisins

1/2 cup Whole Foods natural peanut butter

3/4 cup water

For top: 1/4 cup Whole Foods Honey Roasted natural peanut butter

Mix all ingredients in bowl (except for the honey roasted pb, that is spread on top). Spread mixture evenly into square pan lined with aluminum foil or wax paper. Spread thin layer of honey roasted pb over top.

Put in freezer for 30 minutes and then cut into eight bars.

Calories = 300; Fat = 16; Protein = 18; Carbs = 24; Fiber = 4

Got this recipe from a favorite lady of mine!

Or you can have a myriad of things that are convenient to carry in your purse (nuts, dried fruit, fruit, tuna packets and etc.) including a shake. Whatever you choose, just make sure it is not taking away from all the hard work you are putting in right now. It’s hard enough to stay on track during the holidays, why make it harder with bars?

I love this time of the year for one thing and one thing only: Squashes!!

Now let me prep you first by saying, “I have zero recipes!” But my girl Joanna from Fitness and Spice has plenty so go check her site out. In the mean time, I just want to take 2 min. to talk about how divine these veggies are when they are used as a starch and how underrated they are in your diet.

First, I am really referring to winter squashes (acorn, butternut, pumpkin and spaghetti) not summer (zucchini, summer, pattypan) squashes. Being of many colors and depending on the variety, they are chock full of vitamins and rich in fiber and oh so yummy! Butternut squash is my favorite and it blows the roof off of Vitamin A content and beta-carotene content. It is smooth on the palette and divine when roasted. But the most important of all is it provides a nice energy boost (ST) without the worry of holding excess water.

So what does this mean? Two days out or maybe even 3 days out from an event, switch your oatmeal, bread, rice and etc. for a nice squash. You’ll still be getting all of the carbohydrate you need, but you will be avoiding all the water gain that comes from the traditional starch servings.

Think about the fun you can have with these guys. Roasted butternut squash, baked acorn squash, spaghetti squash and etc. all sound outrageously yummy and are very easy to prepare! Each one also contains much less starch in one cup than what sweet potato has in a ½ cup. All of this yummyness without the subcutaneous water retention or any unsightly bloat…NICE!

So go buy a gourd and then head on over to Joanna’s site so you know how to cook these marvels! YUM!:o)

For everyone, not just athletes, breakfast is crucial to starting the day off on the right track but it truly has to be one of the most neglected meals of the day.  From the “I’ll just have coffee and a muffin” crew to the “I’ll have just coffee and then have a packet of oatmeal at my desk” folks, bad habits rule the morning.  Having broken meals, those that lack protein and those that lack variety can still sabotage your good eating efforts even though you believe you are having a “good” breakfast.  The most common excuse given for poor breakfast choices:  not enough time.  Here are three ways to start your day off fast and different so as to add some fun to your morning and to allow enough time to get ready for work.

1)       Loaded Muffin

1 100% WW English muffin

½ c cottage cheese

¼ cup chopped dried fruit

Toast muffin, spread CC and sprinkle with fruit.

2)       Eggs In a Bucket

1 whole egg

3 egg whites

Finely diced cooked veggies

Salt/pepper/spices to taste

1 Slice thick cut 100% SG Multi Grain Bread

1 ramekin

Slightly mix eggs and veggies.  Pour into a greased ramekin.

Bake in oven on 350 to desired wellness (7 min. or less).  Use

This time to get ready for work.  Flip onto toast when done.  Enjoy.

3)       Breakfast Pizza

1 whole wheat pita

¼ cup marinara sauce

2 ew’s scrambled and crumbled

½ c diced cooked veggies

2 to 3 T shredded cheese

Spread sauce on pizza.  Spread crumbles and veggies on pita.

Lightly sprinkle with cheese to hold it together.  Bake in toaster

Oven until bubbly.

If you have your own version of a fast breakfast, feel free to add it below!

Ok, honestly…that’s about as rhyme-y as you’re ever going to get me!haha  The only thing better than this would have been One Fish, Two fish, Red fish, Blue fish…man I loved that book!  Or Sam I Am, Green Eggs and Ham…or–I think you get my point…

Well it is time for us celebrate some food!  YUM!!!!!!!!!!  I have had the pleasure of meeting a fellow blogger whose blog I have been following and whose tweets I have been following as well but did not make the connection that they were the same person!  We connected the other day and low and behold, she had a recipe for mango salsa!!   WOOHOO!

Now you may not have known that I have been cheating on my husband with some mango salsa.  I did not intend for this illicit affair to happen—who does—but now it’s on!  I have since informed my husband that if he does not develop a zesty, flavorful personality that I would be replacing him by the end of this weekend!  He seemed to be unaffected by that…not looking good on this end.  I’ll keep you informed.;o)  So when I reached out to Joanna after reading her fun blog, I immediately asked her for a recipe for none other than…mango salsa!!  …And she had it!!!!! 

From Joanna:

Here is the mango salsa recipe I was telling you about. I hope you like it as much as I do!

Mango/Avocado Salsa

2   Fresh mangos peeled; seeded and chopped (I’ve used jarred mango with great success!)

2/3 Cup diced red pepper

2  Tbls chopped fresh cilantro

½  Cup minced red onion

2  T Seasoned Rice Wine Vinegar (If you prefer unseasoned, add 1 T to the recipe)

½  tsp salt

1  tsp ground pepper

1  T Olive Oil

1  Avocado

Mix all ingredients, except for avocado, together.  Chill.  Add avocado when ready to serve. 

Enjoy!

Now if you can believe this, I get an email on the same day from a ‘blast from the past’ client (who I miss tremendously btw)—whose name just happens to be Joanne!–who also had a recipe.  Hers is below…

Mango Salsa

From EatingWell:  May/June 2009, Fall 2004, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

The tropical flavors of this quick mango salsa complement chicken, pork or mild white fish.

4 servings, about 1/3 cup each | Active Time: 10 minutes | Total Time: 25 minutes

Ingredients

• 1 ripe mango, diced (1 1/2 cups)
• 1/4 cup finely chopped red onion
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 1 tablespoon chopped fresh cilantro

Preparation

1.     Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl. Let stand for 15 minutes; stir before serving.

Nutrition

Per serving : 46 Calories; 12 g Carbohydrates; 1 g Fiber; 2 mg Sodium; 121 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit

Tips & Notes

• Tip: To cut a mango:
• 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
• 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
• 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
• 4. Cut the fruit into the desired shape.

Holy moly it’s like I hit the jackpot!!  Now I can be double fisted here with two separate recipes!  Ummm…yum!!  This is absolutely fabulous with salmon!!  (Wait, is that a good fat? WOOP WOOP!)

Grilled Orange and Bourbon Salmon

Yield

4 servings

Ingredients

• 1/4  cup  bourbon
• 1/4  cup  fresh orange juice
• 1/4  cup  low-sodium soy sauce
• 1/4  cup  packed brown sugar
• 1/4  cup  chopped green onions
• 3  tablespoons  chopped fresh chives
• 2  tablespoons  fresh lemon juice
• 2  garlic cloves, chopped
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray

Preparation

Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Prepare grill or broiler.

Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Nutritional Information

Calories:

365 (35% from fat)

Fat:

14.1g (sat 2.5g,mono 6.8g,poly 3.1g)

Protein:

36g

Carbohydrate:

18g

Cooking Light, JUNE 1999

Does that say bourbon?  Darn tootin’ it does!  Shut up and live life will ya! Haha!  Actually, you will cook off most of the alcohol and sugar when you grill this and you will be left with a very yummy entrée.

So what can we wash that down with?  How about a mango coconut shake?  I know I promised to post this because so many people hit me up asking for it, so here it is:

Mango Coconut Shake:

Must have….

1.5 scoops of Designer Whey Mango Whey Protein

1T of Coconut Oil (warmed in MW)

Then you can add any of the following:

½ cup pineapple juice

1 cup water

½ c mango

OR

½ cup coconut milk

1 cup water

¼ c mango

¼ c papaya

OR

If you are living on the edge and it’s just going down that day:

½  cup vanilla yogurt

½  cup unsweetened pineapple juice

¼  banana, sliced

½ c mango – peeled, seeded and chopped

¼ cup nonfat milk

2 tablespoons cream of coconutßyou mean business with this!;)

Ok, so if we don’t put the mango, coconut, pineapple industry in business this weekend, I’m not sure what can!  Enjoy these yummy treats and work them into your life however you may be able to!  If you got the Menu Planning blog blasts this week you know how to do this.  There is one more left so look out for it either today or tomorrow! 

In the mean time, enjoy life and live it to the fullest or you may miss out on the precious things of life:

My 3 year old has a little cold right now and when he has a cold he must be nebulized to keep his lungs open.  Well, of course, we run out of medicine for the nebulizer so we must go to the pharmacy to fill the prescription and a little certain somebody is too impatient to wait (Wonder where he gets that from? Whistling right now while looking at my feet.):

My son:  “I want to get my medicine.”

Me:  “It’s not ready yet, baby.  We have to wait.”

My son:  “Yes it is!  Eleven people are there and they’re real busy!” (holding up 3 fingers the whole time!)

How do you argue with that?  Bwahahaha!!  Have a good one today!!:o)

Sorry, it’s the truth. 

I am in a torrid love affair and I do not know what to do about it.  Oh the injustice of it all!

Back in December of 2000, I made a bold decision for me and solid commitment to my children to become a stay at home mom.   One of the best decisions of I have ever made because it taught me so much about myself that I may have never known.  The first thing I learned is I can’t stay home with my children. Bwhahahaha!  Holy moly is that a lesson in patience and gratitude!  I will say I am glad I did it, but I won’t be opening a daycare any time soon! 

All kidding aside on that one, I am still at home with my children.  I never did fully return to the “office life” and I never will.  I love my cherubs.  But I do fear I am on some banned mommy list somewhere at a reading group or Gymboree somewhere. Haha!

The second thing that I learned is that I have a love and knack for gardening. Not a little bit of a love…a big love.  I love to grow my own vegetables.  If you have the space and just a wee bit of time, do it!  The first time you eat your own green beans or broccoli will be the last time you go to Shaw’s.  But life has a funny way of stealing your joys from you and you find yourself on the short end of the ‘hobby stick’.  Not any more, I am resurrecting my garden as I speak.

The best thing out of all of the things that I learned (and there is a slew of them) was that I love to cook.  I love to cook meals and I love to bake desserts.  I love the presentation aspect of it and I like to try new flavors.  I am not a spice type girl; in fact I am spice picky and will turn my nose up to a food if it even looks like it has curry on it.  No, I am more of a flavor kind of girl.  Stew tomatoes into a sauce to change the flavor.  Add caramelized onions to give something depth.  I will reach for a flavorful veggie before I will a pungent spice to add a little sumthin sumthin to a meal.  Try steaming white fish in a pan with orange and red peppers, sweet onions and grape tomatoes sliced thin on top.  Let me know how that tastes.  Add spices if you like but don’t be surprised if you do not need them.

For the past few years, though I have gotten away from my love and oh, how I missed it so! 

So then it happened.

I went to dinner with a friend about a week ago and got a meal that had a homemade mango salsa in it.  I almost died at the table.  And so began the affair…

I’ve tried to block it out of my mind.  Visit with other foods.  Explore other textures.  Nothing works.  I am in a full blown love affair with mango salsa right now.  My hubby has caught me with it twice.  He walked in the kitchen, I looked like a deer caught in a headlight, I denied everything, still had some on the corner of my mouth, he mumbled something about to the effect of when I love something I love it, made me feel like a crack addict in a back alley, but so what I don’t care.  I love it.  So now I’m on the hunt for a good recipe.  Who has one?

If you are a salsa or chutney connoisseur, deposit the recipe below.  PLEASE.  As I seek counseling, help a sister out.  I am back to cooking (and I mean meal events) at least 3 times a week and will just thrive on your suggestions.  So throw them at me and everyone else for that matter.  Or if you have mastered the art of flavor, do share!  The old Jodi is dusting off the cob webs and heading back into the kitchen (btw I just got a new cooking set from my Amex points—those things are awesome!), apron and all!  I am going to try Michelle’s suggestion from “Are you feeling me?” this weekend so give me some more to try with it.

Every so often I will share some good ones that I stumble upon and let you know about them.  Right now I am thinking about experimenting with yummy post workout foods since I am about to start a performance series right after Menu Planning (which will finish this coming week).  I think it’ll be helpful.  Don’t you?

Bon Appetite Y’alls!