Month: December 2016

Shrimp And Polenta

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One of my favorite things to eat is polenta, and it’s such an easy thing to make. It also works great for mealprep, because it reheats well and lasts in the fridge for a long time. I decided to make this for my prep this week! Here are the simple ingredients:

Polenta

  • The ratio of this recipe is 1 cup firm polenta : 4 cups water. Adjust accordingly to the volume you are making.
  • Salt to taste
  • Butter or margarine (optional) approx 2 tablespoons per cup of polenta

Shrimp

  • 12/ cup Bertolli garlic and basil tomato sauce
  • Large shrimp
  • Salt and pepper

 

Make the polenta:

Boil the water on high heat and add a pinch of salt to taste per your own preferences. I use very little. Once the water is boiling, add in the polenta gradually, stirring with a wire whisk. Continue as the polenta starts to thicken.

Cook for approximately 30 minutes, stirring periodically to make sure the polenta does not stick to the bottom of the pot. When all of the water is absorbed and it’s a nice thick consistency, you can spoon onto a plate\.

Make the shrimp:

Boil about half a cup of the tomato sauce in a small saucepan. Meanwhile, boil the shrimp in a separate pot with a pinch of salt for about 2 minutes. Remove the shrimp from the pot and combine with the tomato sauce pot and boil it for about 2 more minutes. Remove from pot and spoon over your bed of polenta in step one. Season with pepper and your choice of herbs. Enjoy!

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Sweat San Francisco Holiday Meetup

I love our San Francisco fitness community! It’s an amazing thing when a group of women come together not only to sweat, but to forge friendships and build community. When we first started, we had a small gathering of 25 women interested in fitness, and now, we have over 1,000 women in our Facebook group!

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This holiday season, we hosted a group fitness meetup sponsored by the Bay Club San Francisco in their indoor gymnasium. This beautiful gym is home to everything you need for a killer workout including a state-of-the-art weight room, basketball courts, squash and racquetball courts, yoga, pilates, and even an area where you can take a cycling class with your own bicycle. I recently joined this gym, and I am so proud to host our group here as well as call this my fitness home.

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I had such blast co-leading this workout with my fearless team members Mickey, Brooke, Maddie, and Jeanette, and Wendy! We made the most out of this beautiful space with a killer yet fun workout! We did superman planks, jump lunges, squats, drop push-ups, burpees, and more (full workout at the bottom of this post)!

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Everyone pushed themselves hard, and did an amazing job. We were so impressed that over 100 people in the Bay Area brought their A-game and killed their workout! And not only did we sweat, but we had fun, forged new friendships and got reacquainted with old ones.

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We have the most amazing community, and we are so grateful to be a part of such an amazing crew. Thank you to all of our friends who came out to sweat, and we hope to meet new faces at the next one!

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We also couldn’t have done it without our sponsors. We only support brands that we truly love working with, and couldn’t have asked for a better lineup! THANK YOU to everyone below for all of your support!

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If you missed the workout and want to do it at home, you can! Here’s our workout circuits (one minute per exercise X 2)!

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Hope you enjoy the rest of these pictures, and hope to sweat with you soon!

Love,

Shannon

@caligirlgetsfit

Nice Cream is Never Naughty!

Have you been naughty or nice this year? Well, one thing is for sure, nice cream is ALWAYS nice! This week’s recipe was created by a good friend of mine, Melissa, who is the author of So Much Yum Blog. She makes the best plant-based creations, is a registered dietician, takes the most beautiful food photos, and loves kitties. What’s not to love about all that?

Hope you enjoy her recipe below and try it out for the holidays! Happy healthy holidays everyone!


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When people ask me if it’s hard being vegan, my honest answer is always an enthusiastic no. Why? Because NICE CREAM. Now if nice cream didn’t exist, my answer might be different. Ice cream is essential to life, and I’ve found that NICE cream is a completely delicious alternative if you can’t have the real deal dairy stuff.

Of all the nice cream I’ve made, this rocky road version is my favorite so far. Ice cream? Like, who even needs that when you have THIS! Creamy chocolate goodness, sweet (vegan) marshmallows, crunchy toasted almonds. Your world is about to be rocked with this one.

Ingredients:

  • 6 extra large ripe bananas, pre-sliced and frozen
  • 1/4 cup unsweetened cocoa powder
  • 1 Tablespoon agave
  • 1/2 cup sliced raw almonds, toasted (see directions below)
  • 1 cup vegan mini marshmallows (or regular if not vegan)

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Directions:

  1. If sliced almonds not already toasted: Preheat oven to 350°F. Evenly spread almonds on a baking sheet and toast for 8-10 minutes until lightly browned and fragrant. Let cool completely.
  2. In a food processor, blend the frozen bananas until completely smooth and creamy. This will take several minutes. Scrape down the sides and lid as needed. You may need to blend in two batches if your food processor is small.
  3. Add cocoa and agave, and continue blending until completely combined.
  4. Transfer banana mixture into a large bowl. Add almonds and marshmallows, and stir to combine.
  5. Transfer nice cream into freezer-safe container (I use a metal loaf tin), cover with plastic wrap, and freeze for at least 4 hours or until at desired firmness. If left overnight, the ice cream will harden but will still be scoop-able with an ice cream scoop. Nice cream can also be eaten right away without refreezing but will be more like soft serve (which is as equally delicious).
  6. Enjoy!

bm-23About Melissa:

Melissa was born in Portland, Oregon, and spent the first 20 years of her life there before moving to Southern California (where she currently resides) to finish her nutrition degree. She is now a registered dietitian, board certified specialist in sports dietetics, Jazzercise instructor, ACSM certified personal trainer, and author of the plant-based food blog So Much Yum.

She also recently got married to a hunky firefighter who acts as taste tester and occasional photography assistant. When not being a dietitian, teaching Jazzericse or blogging, she loves doing crossword puzzles and daydreaming about when she will finally get to adopt two fur-baby kittens! For more about Melissa, you can visit her blog here or check her out on Instagram!