Miami Bikini Plan

2 weeks from tomorrow I will be flying out to Miami for a Bachelorette weekend on Ocean Drive.  I can't reveal any other details at the moment because the itinerary is TOP SECRET but I can reveal my Miami Bikini Plan. 

Eat
60%: veggies, fruit
30%: fish, tempeh, beans, nuts, seeds, eggs, quinoa
5%: Greek yogurt or cheese
5%: avocado, coconut oil, extra virgin olive oil

Drink
Water, water, water
Coffee
Green Tea
Red Wine

Sweat
3 x week: Pilates Plus sessions, squats, lunges and push-ups
3 x week: Run, hill sprints, hike or walk
1 x week: swim and/or yoga
1 x week: Work in the garden (you would be amazed how sore your abs and shoulders will be!)

Goal of the Miami Bikini Plan
To feel healthy and sexy while lounging at the exclusive cabanas, dancing on top of tables at clubs and enjoying a hard earned double scoop hot fudge covered sunday. 

Who's with me?!

Recipes if you would like to join #MIAMIBIKINI Plan

Bell Pepper Boats
Fennel Summer Salad
Nopales Quinoa Salad
Beet & Pineapple Salad
Energy Bliss Bars
Hemp Shake
Stagecoach Shake
Cucumber Strawberry Shake 
Kale & Hemp Shake

Fresh Ink in Competitor Magazine

Thank you Competitor Magazine for featuring my Almond & Quinoa Bliss Bars in your May issue.  I was honored to share pages with Cafe McClean out of Salt Lake City and No Meat Athlete from Maryland.  Make your own Bliss Bars at home with a few simple ingredients.  I always have a stash in the freezer for lazy mornings or training days.  Recipe here.

 

Press - Triathlete Magazine

Yesterday was a big day for us over at Borelli, we were featured in our 1st magazine!  Better yet, world famous athlete and cancer survivor Lance Armstrong was on the cover.  Our Fiji Teal scarf graced page 84 in Triathlete Magazine, the go-to for beginner and advanced Triathletes.  What's on your wish list? 

Almond & Quinoa Bliss Bars

Preheat oven to 350*

Ingredients

2 c rolled oats

½ c unsweetened coconut

½ c quinoa flour

1 c  nuts (almond, walnut, cashew, peanut)

½ c seeds (chia, flax, sesame)

½ c tahini

1 c unsweetened peanut butter

1 c honey

1 tsp vanilla extract

-       Mix dry ingredients in a big bowl.

-       Combine tahini, peanut butter, honey and vanilla extract in a glass bowl. Microwave for 1 minute.

-       Combine wet and dry ingredients. 

-       Spread the mixture on a greased cookie sheet or pyrex pan.  (I greased with coconut oil, you can use butter, earth balance or the ever-so-easy-but-must-be-awful-for-you PAM)

-       Bake at 350* for 15 minutes OR leave raw and cut into bars.
     Makes about 20 servings.

The bars freeze for months!  I eat them on training days, race days or sprinkle on top of yogurt or in soymilk.

Nutrition Content:
Calories: 288
Total Fat: 16.6g (the good kind)
Cholesterol:  0mg
Sodium:  57mg
Total Carbohydrates:  30.0g
Dietary Fiber:  5.2g (21% of your daily!)
Sugars:  15.4g (from the honey)
Protein:  9.0g
Vitamin A 0%     •     Vitamin C 0%
Calcium 7%     •     Iron 12%

PS: These bars were such a hit Competitor Magazine featured em'!