…the harder it gets, plain and simple. Every week that slides into another month, and every month that slides into another year makes it that much harder for you to work back to a place of health and energy.

Start now. Work hard. Achieve your greatness.

I’m here to help!

When the right time is RIGHT NOW

Why are you still waiting for the right time to get fit?

You are busy and things are hectic. Your family member is sick. Your job is demanding. You are focused on planning a big life event. Your kids are pulling you in a million different directions. You’re an emotional eater…and now is an emotional time.

There are a million and more excuses for why you haven’t made your body and health a priority…yet. At the back of your mind you really believe that the day will come when you are ready to take action in getting back in shape.

But that right time hasn’t come.

Let’s be honest with each other right now. The right time to get fit won’t ever magically appear. There will always be another life event to navigate. There’s always going to be someone you know who is sick…and you’ll even get sick at times. You will always have a reason to emotionally eat, if you allow yourself that chaos.

So what’s the solution? Drift through life in a body that you aren’t happy with? Avoid mirrors and bathing suits and sleeveless tops? Comfort yourself with the thought that you’ll dial in your fitness one day…just not today?

I’d like you to consider that the right time to get fit is RIGHT NOW.

Not despite your current life challenges but BECAUSE of them.

How much more effective do you think you’ll be dealing with a busy schedule, sick relatives, big life events and active kids when you’re living in an energetic, functional, fit body? That’s right – you’ll be WAY more effective!

Consider your current challenges as reasons why you MUST get fit NOW rather than excuses as to why you CAN’T get fit now. I know you can do this. You have nothing to lose and everything to gain.

Call or email me now to get started on your journey to a fit, active, super-functional body! I’m here to get you to your goals in the shortest amount of time possible. Let’s do this!

ROASTED SWEET POTATO RAINBOW SALAD WITH LIME CREMA

I made this last weekend and had to hold myself back from eating the whole thing – it’s THAT good!

If you want to lighten it up a bit, try using plain Greek yogurt in place of the sour cream.

From my favourite food blog: www.BudgetBytes.com

Prep Time 20 mins,  Cook Time 30 min

Serves: 6

INGREDIENTS

LIME CREMA

  • 8oz. sour cream $1.00

  • 1 fresh lime $0.50

  • 1 small clove garlic, minced $0.08

  • ¼ tsp salt $0.02

ROASTED SWEET POTATOES

  • 1.5 lb. sweet potatoes $1.57

  • 2 Tbsp cooking oil $0.08

  • 1 tsp cumin $0.10

  • Salt to taste $0.02

BLACKENED CORN

  • 1 lb. frozen corn kernels, thawed $1.49

  • 2 Tbsp cooking oil $0.08

  • Salt to taste $0.02

SALAD

  • 15oz. can black beans $0.99

  • 1 red bell pepper $1.50

  • ¼ red onion* $0.25

  • ¼ bunch cilantro $0.23

INSTRUCTIONS

  1. If you haven’t yet, take the corn out of the freezer and allow it to begin thawing. Preheat the oven to 400ºF.

  2. Peel the sweet potatoes, then cut them into a small dice (1/4-1/2 inch cubes). Place the cubes on a baking sheet, drizzle with cooking oil, cumin, and a pinch or two of salt. Toss the sweet potato cubes until they are all coated in oil and spices. Roast the sweet potatoes for about 30 minutes, or until they are soft and slightly browned on the edges. Remove from the oven and let cool slightly.

  3. While the sweet potatoes are roasting, prepare the lime crema. Use a small-holed cheese grater or a zester to remove the thin layer of green zest from the lime. Add about 1 tsp of the zest and 1 Tbsp of the lime juice to the sour cream, along with the minced clove of garlic and ¼ tsp of salt. Stir to combine. Taste and adjust the lime juice as desired. Refrigerate the crema until ready to use.

  4. Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the thawed corn and let cook until the corn is blistered and charred on the edges. Avoid stirring too often to allow it to blacken a bit. Let the corn cool slightly.

  5. Finely dice the red bell pepper and red onion. Rinse and drain the black beans. Pull the cilantro leaves from their stems and then roughly chop.

  6. Combine the roasted sweet potatoes, blackened corn, black beans, red bell pepper, red onion, and cilantro in a large dish. Stir to combine. Add some of the lime crema and toss until the salad is lightly coated. Add a little more lime crema on top just before serving.