I’ve been so excited for Fall to get here, if you couldn’t tell from my last post. It’s truly my favorite time to work out. It’s not too cold yet, the weather is perfect, and the scenery outside is just breathtaking. I always feel very bittersweet with Fall, just simply because I enjoy the summer so that I can get out and do things. But in Kentucky, this time of year is hot and humid and stupid. I can’t enjoy running as much as the rest of the year because I’m drenched in sweat, stinking up a storm, and I feel like I’m running with a washcloth over my face because the humidity is so thick and heavy. Don’t get me wrong, Kentucky summers are beautiful. The foliage is gorgeous, and the trails are even better to run through because it’s like the leaves and grass simply wrap around you in nature’s fantastical beauty. A large part of me wants Fall to get here so I can actually stand being outside for longer than twenty minutes…and part of me doesn’t want summer to end.
Well okay, I’m lying, I just want Fall to be here. Thanks for letting me rant. With that said, I am launching my Fall recipe series. These will be full of recipes with power foods and delicious flavor and today is our first one!
I’m soooo excited because we have a guest blogger today! This is also a first for Marguline In Progress, and it could not have been a better person!
I wanted to do a post about a delicious recipe and this lovely lady was gracious enough to take time out of her super busy schedule (Seriously, she’s like Wonder Woman with blonde flowy unicorn hair and the best dry sense of humor!) to write a post for you!
Ladies and Gents, I’d like you to meet Sarah:
Sarah works at a banking software company; She’s also an avid runner, a kick ass mom, and a total Crossfit BAMF!
Here she is again, just running a race, looking smooth AF:
She is the ultimate role model for those who are beginners and those who have been doing the fitness gig for a while. She is the poster child for positivity! She runs almost every day, often uses the hashtag #runforGod, which I think will be an amazing movement on it’s own, if it’s not already! She is truly an inspiration to me and you’ll just as easily fall in love with her spirit and drive as I did.
I mean for the love of all things perfect, look at her!
Take it away, Sarah, with your flowy, unicorn hair blowing in the breeze:
I LOVE FALL!! The weather turns crispy cool in the morning and running is absolutely wonderful with the low humidity and beautiful colors changing, but the best part of fall are the recipes!
I began running when I was at my heaviest weight. I just wanted to lose weight and feel better. I was able to lose some with running and then lost a little more when I began weight lifting and strength training, but the bulk of what shaped my overall health and weight loss was the food.
I eat 5-6 small meals per day with calories staying around 1200-1400.
Breakfast usually includes scambled eggs, a protein shake or omelet. Something light generally works best for me to start my day. The first snack of the day, I eat fruit. It’s at this point I’m losing some energy and fruit is the best way to get that boost. Coffee/caffeine is stealing energy from your body that you will need later. Fruit gives us natural sugars your body can use without exhausting future resources.
Lunch is any clean (low fat, no breading) protein along with a vegetable that will have carbohydrates to restore what you’ve used or prepare you for a later workout (Sweet peas, green beans, corn…) I’m busy. All the time. I rarely have time to make it to the Farmer’s Market for fresh veggies and if for some reason I do stock up, I can’t seem to use them before they’ve made my refrigerator smell like there’s a decomposing body hidden in a secret compartment. SO, frozen veggies are the way to go. Canned veggies lose nutrients being stored in water and the added sodium is unhealthy and causes bloating.
The 2nd and 3rd snacks can be fruit if feeling tired or choose a protein bar, 100 calorie bag of popcorn, applesauce, lunch meat with no bread, etc.
Supper is lunch repeated only less carbs if possible so you’re not sleeping on your energy.
Eat to fuel your body so you can celebrate all that you can achieve physically and stop “dieting” to punish yourself for things you’ve eaten. (Cheat meals taste so much better when you don’t feel guilty!)
Here is one of my favorite recipes to eat, especially when signs of fall start showing:
Homemade Crock Pot Meatloaf
1.25 pounds of ground turkey meat
½ cup or 1 packet of gluten free oatmeal
2 tablespoons minced onion
2 tablespoons minced celery
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper
¼ cup (or less) milk – add until desired
Ketchup for garnish on top of meatloaf
Chop your onions and celery.
Add all other ingredients and mix.
Once items are combined, roll it out of your mixing bowl and into the crockpot to form the loaf. Add approximately an 1/8 – 1/4 cup of water to the bottom to keep your lean, low fat turkey from getting too dry.
Cook on low for 5-6 hours or until golden brown on top. Add ketchup garnish.
Thanks to Sarah for sharing this amazing recipe! If you’re interested in any more of her delicious kitchen treats, want to share your fitness journey with her, or have any questions for her, comment below with your email or follow her blog at throughchristiwillsurvive.wordpress.com!
What are some of your favorite Fall recipes?
Please share below!