Being on the Same Page

Being on the Same Page

As a coach to kids and adults I’m often just supporting or reinforcing some of what my students already know or think they might know.  The majority of my adult students know what they need to do, whether is be getting in the to gym on a regular basis, slowing down in a workout by being present or making healthy food choices that support their goals.  Supporting them by giving guidance and leading by example are a couple of things that I truly appreciate about being a coach. I love that I’m often just here remind them about what they know to be true inside. 

In many of my conversations with parents, the thing that I hear most often is that their kids don’t want to hear “it” from their  parents.  “It” will vary depending on the family, dynamics and what they want for their child.   “It” usually has something to do with food or exercise, hence why they’ve come to me.  The parents are usually super excited to know that we are on the same page. A few of the basic things I do with the kids I coach are: getting kids moving while have fun, build strength and confidence and reinforce healthy balanced nutrition which usually comes down to sugar is not so good.  It’s pretty cool to be the one that the kids will listen too.  I do this by having era; conversations with the kids and then once they trust me and know that I’m being real, they will start to listen to what I’m saying which is usually what that parents want for their kids. 

As I mentioned nutrition is a huge “it”.  Most kids love sugar, actually lots of people love sugar. When working with kids I’ll rarely ask them to give it up completely, but, I will ask for them to track how much sugar they are eating or drinking.  Or, depending on how that goes I might ask them if they can limit or give up all sugar, but just for a week.  I’ve found that these two exercises can be a helpful tool in decreasing sugar consumption in kids (and adults).

Today I share with you a recipe comparable to eggplant parmesan. You might call this the “paleo” version or I called it eggplant marinara bake.  

Eggplant Marinara Bake

What you will need:

2-3 eggplants

almond meal (enough for dusting all eggplant) apps 1-1.5 cups

sea salt

extra virgin olive oil

1-2 onions,  sliced and cooked down until sweet and tender (optional)

2 cans tomato sauce (no sugar added)

seasonings: basil, oregano, salt, pepper and garlic powder, fennel seeds

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What to do:

Preheat oven to 400

1. Slice eggplant into 1/4 inch round slices and arrange evenly on baking sheet lined with parchment paper. 

2. Brush both sides of eggplant with olive oil, lightly salt them and sprinkle with almond meal on both sides.

3. Bake 15 min until golden brown, turn over eggplant slices and bake other side for another 15 min.

4. While eggplant is baking, mix the sauce in a bowl and add in spices until it tastes to your liking.

5. In a 9 x 13pan (or smaller)  layer ingredients in this order, sauce, eggplant, sauce, onion.  This should make 2-3 layers, they don’t have to be perfect.  No real science,  think lasagna layering. Finish with a layer of sauce and top with onions for garnish. Bake about 10-15 minutes in 350 oven. 

6. Serve with your favorite salad. 


Thursday’s Workout
Recovery: Practice

A) Toes to bar skill practice

B) Pistol skill practice

C) QAMRAP 12 at ≤70 RPE
15 Burpees
10 Deadlifts (40%)
20 Alt pistols

And coming Friday
Recovery: Practice

A) FQ at ≤70 RPE
50cal Row
2min Rest
40 Box jumps with step down
2min Rest
30 Kipping CTB pull-ups

B) 4 RFQ at ≤70 RPE
5 Thrusters (40% of 1RM jerk)
10 Jerks
**1min Rest between each round**

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