Feb242016

Facing Adversity with Wheeling Forward

While I grew up in and around the fitness industry, I entered it as an “adult” fitness professional around the same time as my close friend, Jose. Jose is an extremely humble man and a tremendous athlete, but you can find out a bit more about him here or maybe here or even here. He has an unprecedented work ethic and passion for fitness, but his desire to become better at his craft isn’t based off a want to make money or be famous… he wants to help people. He’s in it for the right reason and that is why Jose is so effective.

Feb232016

Wake Up with a Walking Meditation

Hooray, another “mental health” post! While we are obviously “physical” fitness trainers, we know that without the mental part, you haven’t got much. Today, we bring you a walking meditation. What is a walking meditation, you say? Well, it’s rather simple–you meditate while walking. These doesn’t mean your humming “om” to yourself while walking blind down the street. It’s more about leaving your own concerns about yourself behind and simply become an observer and a sponge. You take everything in while simple taking step after step. You listen to your breath, you listen to the birds, you feel the wind, you see the sun rising, and so forth. This exercise can be incredibly rewarding while also saving time. If you have a dog, I hope someone in your household walks it every morning. This can be done with your dog! Let’s get started. And if you think you can master the walking meditation, consider running, but first check out Nicer Shoes for their comparison between the two activities.

Sunrise today

Feb222016

Our Weekend (and Part of the Week) in Pics

Hungry went Soylent-ONLY for the entire week (post on that to come)

Feb192016

How to Make Porridge

To many Americans, porridge seems like it must go along with the words, “Please, sir, can I have some more?” As if it’s an orphan’s food or something similar to that. Not exactly in a bad way, but it’s kind of funny. In Commonwealth areas, like New Zealand, porridge is a wonderful, comforting breakfast that warms the soul. It may seem like an easy thing to make, and it is once you’ve got the hang of it, but there is an art to making porridge. It’s easy to overcook it, undercook it, or get it so clumpy it doesn’t resemble porridge anymore. I’m here to bring you the tips and tricks of the porridge trade!

Feb172016

Meditation for Positivity

In our hustle and bustle world, it’s easy to get down. It’s not always easy to get out of these feelings, so you get stuck in a negative bubble. Maybe you had a rough day at work, maybe you and your partner aren’t getting along, or maybe you’re just in some kind of funk. You may be working hard and getting nowhere, but staying in that foxhole of negativity is NOT going to help you in any part of your life. Try this meditation to keep your head up and your mind clear of negative distractions.

Feb162016

Why It’s Okay to Be Bad at Something

Perfection. We all strive for it in our society. If you’re not working around the clock to create a flawless product or service, you’re not good enough. Most of us don’t know what it means to relax and accept that we’re just not going to be great at everything. I had been at (one of) my jobs for 20 of the last 21 days, working tons of 10-12 hour days, before taking the last two days off. And that’s not even taking days off, that’s taking a weekend and it’s important to realize that you’re not obligated to work 50 hours every week unless you’re a business owner fighting for your dream. It’s also important to realize that you won’t be good at everything, so I’m going to share with you five things that I fail miserably, every time I try because we’re not all made to do everything right.

Feb152016

Our Last Week(ends) in Pics

Things haven’t been too eventful the past few weeks except for the Superbowl (too long, but good food) and a super relaxed Valentine’s Day.

A pic of me with my cousin + cousin-in-law?

Feb132016

Whole-Wheat Medieval Honey Biscuits

I have continued my journey with the Ice and Fire cookbook (aka Game of Thrones for you tv-lubbers). Last time we dined at the Wall. Now we move to the South to Lord Caswell’s table. This recipe comes from A Clash of Kings. It’s been a lot of fun to try out different recipes, especially from this cookbook! This recipe is pretty easy to do. I’ve healthified it a little bit by using whole-wheat flour which increases the fiber and keeps your blood sugar from spiking like it would with white flour. I paired these as a dessert to the Healthy “Accidentally” Paleo Meatballs and they were a hit! This is an authentic medieval recipe, just altered to fit Hungry and Fit’s needs!

Feb122016

Healthy “Accidentally Paleo” Meatballs

Hungry had a long day at work on a Saturday (yuck!) and I had a hankering for cooking, so I wanted to make him a nice dinner. I am a vegetarian while he is not, so I don’t cook a lot of meat dishes. However, tonight I would! We had some nice lean beef in the house, so I wanted to make scrumptious meatballs! However, we didn’t have any breadcrumbs…hmm… Luckily, I was able to find a recipe to base mine off of that lacked breadcrumbs. This actually turned it accidentally into a “paleo” recipe. Hungry and I are far from being paleo, but I know it’s popular right now, so maybe this will help you out!

Feb092016

White Wine Sangria

Hungry and I aren’t big drinkers. Hungry especially isn’t. I enjoy a glass of wine here and there, but nothing over the top. In fact, I often forget to drink. It’s a weird way to put it, but there it is. However, we both enjoy a good sangria. What is a sangria? Traditionally, it’s a red wine mixed with fruit, spices, and another drink. However, since expanding from Spain and Portugal, sangria creativity has taken off! Get us at an Italian restaurant with some beautiful antipasto and a wonderful main course and we will finish a whole carafe of the stuff.

The sangria I’ve prepared for you today is white wine-based instead of red. It’s different from the traditional, but it’s honestly quite delicious. I love playing around with different ways to make my sangria even to the point where I’m not quite sure it can be called a sangria anymore.