This post is sponsored by Fitness First
As part of being a blog ambassador for Fitness First this month’s topic was ‘switch it up’. I was fortunate enough to be matched with the soulful blog Gypsea Love shared by Lex. Even though I haven’t met Lex on a personally, the feeling that radiates from her blog is a love for the ocean and a sense of adventure.
“But everyone has the wind. Everyone has the stars. Everyone experiences the energy of the tides and the cycles of the moon. Nature pushes us to be open, to experience and thrive in new circumstances. Allow yourself to feel these guiding forces and be open to what they bring. See what doors open in your daily life, even in the smallest of ways, and challenge yourself to let go of whatever’s keeping you from being moved.” Gypsea Love
Lex chooses to stay in shape with surfing, yoga, jogging with an emphasis on meditation. The first three I routinely include but as much as I love meditation, it’s the first thing to get swept aside in my day (and yes. it’s hard to do when interrupted by kids!). When I’m afforded the time, I know how good meditation is. When I feel overwhelmed or like my adrenals are firing it’s my go to escape plan. I feel I’m half way there but this week I made a conscious effort even if it was only 5 minutes, to breathe and ‘be’. My kids can probably see the difference….
A recipe Lex is enjoying at the moment is this kale, quinoa and roasted pumpkin pilaf so I whipped this up sprinkled with some chia seeds and served as a side to salmon for dinner and it was a winner.
Kale, Quinoa and Roasted Pumpkin Pilaf
800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Spray olive oil
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon finely grated ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
190g (1 cup) quinoa, rinsed, drained
100g trimmed kale leaves, shredded
40g (1/4 cup) pepitas
Step 1- Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 – 40 minutes or until golden and tender.
Step 2- Meanwhile, heat the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally for 5 minutes or until softened. Add the garlic, ginger, coriander and turmeric, cook stirring for 1 minute.
Step 3- Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper
Looking for a fitness challenge?
The Fitness First Corporate Triathlon is on over the next two months. You can compete as a team of 3, each completing the full triathlon or as a team of 3, each completing one leg of the triathlon. Something fun to get your friends or work colleagues involved in that will help motivate all of you towards a fitness goal.
Adelaide – 23rd March 2014 – West Lakes, SA
Sydney – 13th April 2014 – Royal Botanical Gardens, NSW
Gold Coast – 3rd May 2014 – Douglas Jennings Reserve, QLD
So go on..sign up and worry about it later 😉