There are many reasons why it’s not always possible to get to the gym. It could be your kids, absent partners, lack of time and/or lack of motivation to walk through those often intimidating gym doors. I am often relegated to my garage to train and so I am always on the lookout for nifty little workouts that I can pull out and use.
Lucky for you guys, I asked my good friend Jess from Lazy Girl Fitness for a selection of workouts so you can start doing the same thing. It doesn’t matter how fit you are! Here is an example of a beginner, intermediate and advanced workout to get you started. I tried the advanced one with a good friend last week and it wasn’t pretty, we were a sweaty mess by the end of it, but it was fun and we felt amazing all day!
So give at least one of these a go this weekend and let me know how you feel after! Thanks Jess!!!
We were a sweaty mess but it was loads of fun!
3 Home Workouts Guaranteed To Test You Regardless Of Your Ability
By Jess Robinson of Lazy Girl Fitness
No matter where you are on the spectrum of fitness, planning a workout can be tough. How long should the session go? What body parts should I work? Why am I having a complete mind blank on ideas?
We’ve all been there.
Luckily, putting together workouts is one of my favourite things, so today I’ve done not one, but three for you! All are no-equipment bodyweight workouts that can be done anywhere – from the gym to your backyard or even your living room. And everyone’s a winner because I’ve designed a beginner, intermediate and advanced session.
No excuses guys!
This total body workout is a great place to begin, full of simple exercises that will get your heart rate up and your muscles into gear, When you’re just starting out, it’s important to include ample rest time in your program. As you progress, feel free to increase the intensity of the workout by decreasing your rest time and/or increasing the intensity at which you perform the exercises.
Lazy Girl Fitness Workout For Beginners
OK we’re starting to really work now. Part one of this workout will send your heart rate skyrocketing. Part two is all about intensity – go as hard and as fast as you can (while keeping good form) and try to better yourself with each round. This workout isn’t a long one, but you should be dripping with sweat by the time you’re done.
Lazy Girl Fitness’ Intermediate Workout
Yikes. You know that any session starting with five minutes of burpees is going to be a doozy! It’s a 45-minute full-body HIIT session that focuses on big movements for maximum calorie burn and finishes with a cheeky little abs circuit. If you don’t curse me by the end then I’ll be a bit surprised.
Lazy Girl Fitness’ Advanced Workout
Hope you enjoy them!
About The Author:
Jess Robinson is a certified personal trainer, outdoor fitness instructor, writer and sub-editor, based in the Eastern Suburbs of Sydney. She created Lazy Girl Fitness in the hopes of building a positive online community where everyone – from the fitness-crazed to the fitness-phobic – can come together for workout ideas, conversation and empowerment. She also needed somewhere to post pictures of her dog.
You can read more on her blog here, follow her on facebook at here or twitter/instagram @LazyGirlFit
PS – Jess is holding a Get Set For Summer 6 week bootcamp in Sydney in November – if you are interested please check out the link here.
These are a really yummy and healthy treat. I confess to having a bit of a thing for salted caramel, and these bring those flavours out beautifully. With only a handful of ingredients, and a few seconds to blend together they are quick and easy to pull together and a great one for the kids to make. My daughter is excellent at pitting the dates for me and these are her favourite cookies! Enjoy XX
Chewy Salted Caramel Cookies
Makes approximately 16 cookies
- 1 1/2 cups raw macadamia nuts
- 1 1/2 cups pitted medjool dates
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon sea salt
Place all ingredients into a food processor and blitz until well combined.
If using a Thermomix (or similar), place all ingredients into the mixing bowl and mix 20 seconds, speed 9.
Roll the mixture into balls about 1 tablespoon each. Flatten with your palm and bake in a moderate oven (180 degrees Celcius or 350 degrees Fahrenheit) for 12-15 minutes or until cooked to your liking.
Careful as they will burn easily so keep an eye on them and keep in mind that they will continue to cook for a minute or so after you have taken them out of the oven.
Allow to cool and enjoy.
It’s been a while since I wrote my article ‘Jazzing Up Your Veggies’ which has some great tips for getting creative with ordinary vegetables to make them more appealing and delicious. You can check it out here – seriously that sea salt and cinnamon roasted sweet potato is just so yummy!
I often post photos of my food on my facebook page or my Instagram feed and you guys are always eager to know how I prepare my veggies so I thought I’d share a few more of our family’s favourites here:
1. The Super Greens Stir-fry
This is my current favourite accompaniment – delicious with barbequed salmon, grass-fed scotch fillet, chicken thighs, lamb cutlets or even aside a succulent roast chook. The coconut oil and/or butter or ghee make it really tasty (and filling). The trick is to get the leeks nice and brown before adding the rest of the greens.
All you need to do is heat up a good dollop of coconut oil and/or ghee or grass-fed butter in a large pan. Add a handful of chopped leek (I usually use about 5cms (or 2 inches)) and cook until nicely browned. When it’s ready add some chopped asparagus, broccoli, zucchini and beans (or whatever veggies you like) and stir until well coated and cooked to your liking. Add a good sprinkle of good quality sea salt and freshly cracked black pepper and serve immediately with your choice of protein.
2. Zoodles (pasta free zucchini noodles)
If you love your spaghetti but are trying to avoid pasta and starchy carbohydrates, these are just the best thing ever!
What you will need:
- 2-3 zucchinis/courgettes per person
- Sea salt
- Olive oil
- Fresh Lemon Juice
- A vegetable spiraliser (or you can use a vegetable peeler for a ‘fettucine effect’ if you don’t have a spiraliser)
How to pull it together:
Create the zucchini noodles using a vegetable spiraliser (see note below). Place noodles in a colander, sprinkle liberally with good quality sea salt, a squeeze of fresh lemon juice and drizzle with a splash of olive oil. Toss and let sit for about 30 minutes. You will find a lot of liquid leaves the noodles which means that they will shrink down quite a bit.
You can heat them up before serving, or have them raw – they are delicious both ways!
NOTE: I have tried many spiralisers to make vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.
If you like the idea of Zucchini noodles and want more inspiration I have used Zucchini noodles previously with the delicious Dina’s Tomato Sauce here, my Salmon with Pesto Zucchini Noodles here and we absolutely love our zucchini noodle ‘spaghetti bolognese’ here!
3. Slow Cooked Tomatoes
These are the best! So easy to pull together and pack a huge punch of flavour to any meal or salad. Again, this is a perfect accompaniment to a barbeque, but is also delicious for breakfast with eggs and sauteed spinach and mushrooms.
Lay out some small tomatoes (I used baby roma tomatoes on the vine here but cherry tomatoes, or halved tomatoes also works well). Drizzle with some olive oil, sprinkle some torn basil leaves, sea salt and cracked pepper and cook in a moderate oven for a good 30 – 45 minutes or until well cooked to your liking.
4. Cauliflower Rice
This is seriously so easy it doesn’t even really qualify as a recipe! If you have a thermomix, simply pop half a head of cauliflower into the mixing bowl and chop in reverse speed 5 for about 5 seconds. If you are using a food processor, put the roughly chopped cauliflower into the bowl and pulse until it reaches a texture you like. Cauliflower rice is brilliant with curries, stir fries, as fried ‘rice’. A perfect substitute for rice for those looking to avoid grains or starchy carbs.
Feel free to play around with your seasoning, a bit of lemon juice, sea salt and cracked pepper or some spices such as chilli, cumin, paprika or even cinnamon are all delicious!
I love to throw some lemon zest, a squeeze of the juice and some green shallots (spring onion) into the machine with the cauliflower for a lemon zesty ‘rice’.
5. Zesty Salsa
I love a tasty little salsa. This one is delicious served with my healthy nachos, chilli mince or with my gluten free chicken schnitzel or a barbequed piece of fish or steak. It is zesty and tasty and takes no time to prepare!
Don’t be restricted what I’ve used here – you can use what you’ve got in the fridge, some organic corn kernels or rinsed baby salted capers would be nice here too. The idea is to create a fresh and zesty mix of flavours to jazz up your meal!
(serves 2-4 as a side dish)
What you will need:
- 1 Avocado diced
- 1 cucumber peeled and diced
- A handful of button mushrooms diced
- 1/2 red capsicum diced
- 1 green chilli (seeded) finely chopped
- 1 roma tomato or a few cherry tomatoes diced
- 1/4 red onion finely chopped
- About a 1/4 cup of fresh Coriander leaves (cilantro)
For the dressing:
- The juice of 1-2 limes (depending on your taste)
- 1/4 cup olive oil
- Sea salt and freshly cracked pepper
How to Pull It All Together:
Shake or whisk all the dressing ingredents together. Combine the chopped up veggies into a bowl. Gently toss the veggies with the dressing and serve!
I hope that some of these ideas inspire you! I have a few more up my sleeve for the third installment of Jazzing Up Your Veggies – Shrinking Hubby style! Stay tuned! And don’t forget to like me on Facebook, Instagram or Pinterest for more ideas to create healthy meals for you and your family!
I’ve talked about the lovely ladies from The Monday Morning Cooking Club before when I shared their delicious tomato and eggplant bake (AKA Bubba’s Eggplant) from their first cookbook here and their delicious recipe for their Shallot Ginger and Sesame crusted salmon here. I was so excited to get my hands on a copy of their recently published sequel called ‘The Feast Goes On’. This beautiful book has plenty more stunning recipes inside that I cannot wait to try.
I love that each recipe has been handpicked from hundreds submitted – so you know that if it makes it into the cookbook it is going to be worth making! Not all the recipes are clean, but there are several that are and I am looking forward to getting to know this book as much as I enjoyed the first. You can check out the Monday Morning Cooking Club’s webpage here and follow them on Facebook here.
This recipe was the first one I made from the new book and it was a real crowd pleaser. I have altered it to include tomatoes and lemon, which gives the dish a much different flavour, but I loved the changes and I hope you do too! (You can double it quite easily if you need to feed a larger group or if (like me) you want to freeze some for another night when you don’t have the time or inclination to cook)
Baked Chicken with Cherry Tomatoes, Lemon, Olives and Capers
(adapted from The Feast Goes On, Monday Morning Cooking Club)
What you will need:
- 1 chicken jointed (I ask my butcher to cut a whole chicken into 8 pieces for me)
- 50 grams (1/4 cup) salted baby capers (well rinsed and drained)
- 75 grams (½ cup) pitted Kalamata olives, halved
- 1 lemon sliced into rounds about ½ cm/¼ inch
- 350 grams (1 punnet) cherry tomatoes
- 2 unpeeled garlic cloves
- 250 mls (1 cup) white wine (or chicken stock if you prefer)
- 1 tablespoon olive oil
- 2 sprigs thyme (or lemon thyme and/or fresh oregano work well too)
- Freshly ground black pepper
How to bring it together:
Preheat oven to 200 degrees Celcius (400 Fahrenheit).
Line a large roasting dish with some baking paper. Lay out the chicken and scatter the capers, olives, garlic and tomatoes on top. Pour the wine (or stock) and olive oil over the chicken, lay the lemon wedges across the top and scatter the herbs. Season generously with pepper.
Roast for 45 minutes – 1 hour or until the chicken is golden and the juices run clear when pierced with a knife. If the chicken is not browned enough, turn the oven to the hottest setting for the last 5 minutes.
Well I put the question to a vote on my facebook page and it was a resounding plea for the recipe for my gluten-free, chewy choc-chip cookies – so here you go!
makes about 15-18 cookies
3 cups (350g) almond meal
50g coconut oil
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
2 organic free-range eggs
. cup (85g) medjool dates, pitted
. cup best quality dark choc chips
(or chopped organic dark chocolate)
Pre heat your oven to 180ÅãC/350ÅãF.
Blitz all ingredients except for choc chips in a food processor until well combined.
Using a wooden spoon stir the choc chips through the mixture until spread evenly.
Place the almond meal, coconut oil, bicarb, vanilla, eggs and dates into the mixing bowl and blitz speed 7-10 for 40 seconds or until well blended. Add the choc chips and mix reverse, speed 5 for about 15 seconds until well combined.
Using wet hands, roll 1 tablespoon of the mixture into balls, place on lined baking tray and flatten with your palm. Ensure they are spread out as they will get bigger while cooking. Bake for about 10 minutes or until golden brown, allow to cool (if they last that long!) and enjoy.
To make these cookies refined-sugar free you can use a good quality sugar free chocolate. I like the brand that is sweetened with stevia.
You can use 50g (2oz) butter instead of the coconut oil if you don’t need to keep this dairy free.
GF RSF DF TH