It’s Friday and you know what that means :). It’s time for my Fit Mom Feature Friday! I’m doing this to bring you my favorite fitness and healthy eating bloggers to you, and to also give you a fresh perspective on things I’m not well versed in.
Today I’m so happy to have Meg from Veggie Staples, where she shares AWESOME dairy free, gluten free and refined sugar free plant based recipes. Don’t worry she’s shared a delicious (and super easy) one with us today!
Meg completely changed her life by incorporating consistent exercise and changing her eating habits by eliminating foods that were making her feel sick. Awesome job Meg!
For the duration of most of my life, I always carried extra weight. In 2008, when I moved to Orlando (from NH) for grad school, I noticed a flyer for Team in Training. TNT is an organization that raises money for Leukemia and Lymphoma, while running races or competing in triathalons. I signed up for the Disney Half Marathon for January 2009 and I never looked back.
When I began training, I changed my eating and gym habits (as in, I actually started going to the gym). I was lucky enough to live only a few miles from a beautiful campus that had a gym one could only dream of. Two pools, all different kinds of group exercise classes, the list goes on and on.
Between eating clean and exercise(I also biked every day to and from school), I lost about 25 pounds. My clean eating journey began by deciding to eat a vegetarian diet. I also completley cut out sugar and processed foods.
When I met my husband, I also noticed a huge change in my allergies. I had the worst allergies growing up – I had to get shots every week they were so terrible. My allergies almost completley disappeared when I stopped eating things out of a box (you really learn to shop the perimeter of the grocery store for everything).
I continued to run in races, completed my first duathlon (run, bike, run) and worked out consistently. I lost another 25 pounds by continuing to maintain a healthy diet of mostly fruits and vegetables. After much research, in the fall of 2012, I decided to cut dairy and gluten out of my diet. Dairy had always bothered me, but I just assumed I had a sensitive stomach.
As soon as I cut gluten and dairy out of my diet, my stomach pains completly stopped. I felt like a different person. No longer sluggish or a finding myself with a sudden headache (and those big dark circles under my eyes disappeared). When I cut out wheat & dairy I lost another 15 pounds (without changing any of my workouts or eating habits otherwise). This brought my total weight loss to 60 pounds.
I was wearing a size 14 in 2008, then wearing a size 4. When I got pregnant with Zoey, I gained it all back! I’ve currently lost 40 pounds and I’m in a size 8, and I continue to run, practice yoga, attend group fitness class and lift weights to stay in shape. I also just started crossfit – I love it!
Butternut Squash French Fries is one of my favorites to satisfy the craving of an unhealthy food in a much better way!
- 1 butternut squash
- 1 tablespoon olive oil or coconut oil
- sea salt to taste
Preheat the oven to 400 degrees. Peel and wash butternut squash and cut into long thin strips (like french fries). The thinner the better (thinner = crispier). Make sure to use a really sharp knife to make this job easier as they can be tough to cut. Toss squash in a bowl with oil and salt, distributing evenly Place fries onto a greased cookie sheet or a Silpat spaced 1/4 inch apart. Bake for 15 minutes in the oven. Flip fries when timer goes off and place in the oven for another 15 minutes. Serve with ketchup or preferred condiments!
I hope you enjoy!
Meg is a full time elementary art teacher, a yogi, a runner, and in general a fitness junkie. One of her favorite things to do is get up before everyone on a Sunday morning to read the newspaper & drink her coffee. You can find her on Instagram, Facebook and Twitter.
I hope you all have a relaxing and blessed Easter with your families :).