Warrior Fit Boot Camp Fitness Fun!

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For whatever reason, my husband and I host a lot of weekend guests at our house. I’d like to think it’s because our friends enjoy our company, but realistically it’s probably because our house — just two hours away from New York City — gives city folk a nice taste of the country life. (Or maybe it’s a mix of both? That’s what I’m going to tell myself!)

When it comes to dinners, we’ll either bring in some pizzas, head out to one of the restaurants in town, or I’ll cook. It depends on the crew and how many nights they’re staying. But there’s one thing I always do no matter what.

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Name: Diana Edgell
Age: 33
Location: Springfield, VA

What was your first thought when you learned about the Coaching & Training Women Academy and the GGS-1 Certification?
I feel very passionately about the importance of strengthening women. All women, in all ways. I was excited for the opportunity to be a part of a growing movement towards inclusion and education.

What do you do?
I’m a strength coach for teenagers in my area. I also coach gymnastics and cheerleading at the local high school.

What else do you do?
I am a stay-at-home mom to three kids. Although I wouldn’t put that in the “fun” or “hobby” category, it is what takes up a lot of my time.

What I really enjoy doing is connecting with people in any way possible. That could be through strength, personal development, or friendship.

Lately my hobby is a podcast I’ve started with my husband called justOK — a podcast about trying!

Best compliment you’ve received lately:
The best compliment I have received lately is about my voice. In starting our podcast, I’ve heard that people like the way I sound and the ease with which I invite people in and feel comfortable. That’s a new one for me and I’m loving it.

Favorite way to treat yourself:
My favorite thing is a night out with my partner and a few good friends. Getting some delicious food and drinks to accompany deep and meaningful conversation is the best way to fill my heart and soul for the next day.

Favorite quote: 
I can’t pick just one…

“I did then what I knew how to do. Now that I know better, I do better.” ― Maya Angelou

“Freedom is not something that anybody can be given.  Freedom is something people take, and people are as free as they want to be.” — James Baldwin

Three words that best describe you: 
Engaging. Passionate. Courageous.

Favorite book:
The Gifts of Imperfection by Brene Brown

What inspires and motivates you?  
I am endlessly inspired and motivated by people who do hard things. Someone who makes a courageous decision in the face of difficult and hard consequences.

Vulnerability is beautiful, messy, inspiring, and motivating.

What event or situation in your life lead you to enroll in the GGS-1 Certification?
I have been a certified personal trainer since 2011. I am constantly on the lookout for new ways to strengthen my knowledge and keep the passion alive for training and teaching.

I am heavily involved with the teenage girls in my local area. I wanted to specifically get more insight to help them. I want to be able to have answers when they put their trust in me. I want to assist them in their growth however I can. I felt that the GGS-1 certification was an excellent way to do that.

I believe the rising generation will have a huge impact on the way that women are viewed and treated.

How would you describe your women-specific training knowledge before enrolling in the GGS-1 Certification?
I would describe it as limited. I have spent a lot of time researching and reading what is available but having access to and education from medical professionals, specifically, was an area that needed to be worked on.

Why do you think learning the information that’s included in the GGS-1 Certification is so important to your profession?
Again, working with teenagers is so crucial to how the health, fitness, and overall landscape for women can change going forward.

I think about how little I knew about my own body when I was a teenager, let alone nutrition, or psychology and I just marvel at the advantage that these young women can have, if they have a trusted and knowledgeable adult to teach them.

Now that you’re an official GGS-1 Certified Coach, what impact are you hoping to have?
I hope to be the cheerleader behind the next leaders. I hope I have an impact in supporting and encouraging our next generation to lead us to being more whole humans!

You can connect with Diana on Instagram and listen to her podcast, justOK.

The GGS-1 Coaching Certification is the world’s first comprehensive, interdisciplinary, evidence-based, body-positive, women-specific certification for health and fitness professionals. This certification is NOT your “run-of-the-mill” online course. It’s the pinnacle of women’s coaching information and is guaranteed to help you stand out in your crowded field.

JOIN NOW

The post Coaching & Training Women Academy Spotlight: Diana Edgell appeared first on Girls Gone Strong.

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Is food your enemy? You may not consciously realize it, but if you see food as your enemy, your body tends to take on all of that negative banter, with a constant battle going on between your mind and what you should, or shouldn’t, be eating. It manifests itself into stress, resulting in an inability […]

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If you’ve ever used the holidays as an excuse to treat yourself while you shop for friends and family, you’re not alone. But if you’re not excited about the prospect of having to balance deals shopping with Thanksgiving travel, eBay is here with a great limited-time deal. They’re ending their 11 days of “first-minute” deals, and saved the best for last: a manufacturer-refurbished Dyson vac for up to 66 percent less than a new model.

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It’s been said that whomever coined the phrase “easy as pie” had never made one from scratch. Perhaps, instead, they were talking about this pretty slab pie. Slab pie solves problems during the hubbub of Thanksgiving feast preparation. Here’s why:

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Brussels sprouts often get a bad rap that has everything to do with poor cooking than inherent taste. The truth is, you don’t need to cook Brussels sprouts at all (but done well, they are amazing roasted, too), and this salad proves it.

Bacon is, not a surprise to anyone here, one of the best complements for Brussels sprouts—cooked or raw. Here the warm bacon added to the shredded leaves with tasty goodies like pecans and gorgonzola make this salad a hearty side. With the addition of a bacon vinaigrette dressing, you’re officially in Primal heaven.

Servings: 6

Time: 33 minutes

Ingredients:

• 6 slices (6 ounces) bacon, chopped
• 14 ounces Brussels sprouts, bottoms trimmed, shredded*
• 1/2 cup sliced fresh parsley
• 1 cup pecans, toasted and roughly chopped
• 1/2 cup gorgonzola cheese
• 2 tablespoons minced shallot

Dressing

• 3 tablespoons Primal Kitchen Avocado Oil
• 2 tablespoons rendered bacon drippings
• 2 1/2 tablespoons fresh lemon juice
• 1 teaspoon Primal Kitchen Spicy Brown Mustard
• Salt and freshly ground black pepper

Instructions:

Cook bacon in a non-stick skillet over medium-high heat until browned and just crisp, about 6–8 minutes.

Transfer bacon to plate lined with paper towels to drain. (It helps to use a spatula and press bacon against the side of pan to drain excess bacon drippings back into the pan.) Reserve rendered bacon drippings for dressing.

*Trim the ends off the Brussels sprouts. Halve the Brussels sprouts, then thinly slice through the width so the pieces separate. Alternatively, use a food processor fitted with the slicing attachment to coarsely shred the Brussels sprouts.

In a large bowl, toss together Brussels sprouts, cooked bacon, parsley, pecans, pears, gorgonzola, and shallots. Toss with dressing and serve.

Nutritional Info (per serving):

• Calories: 309
• Carbs: 6 
• Fat: 27
• Protein: 10

The post Shaved Brussels Sprouts Salad appeared first on Mark’s Daily Apple.

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As everyone knows, the turkey is the main event of the day—both in terms of preparation and enjoyment. Cooks spend hours prepping and basting with the hopes of a bird that puts the entire dinner crowd in awe. Guests wait in anticipation of the grand unveiling, not to mention the eating….

The end goal of every cook is succulent meat and a perfectly browned skin, but it can be a feat to balance. A “dry brining” process the day before and a creamy herb mix applied to the bird right before cooking offer a simple way to achieve the ultimate roasted look and juicy meat everyone will appreciate.

Servings: 6-8

Time in the Kitchen: 40 minutes (plus brine “set” time and cooking time)

Ingredients:

• 12-pound turkey
• 2 Tablespoons kosher salt
• 1 Tablespoon black pepper
• 3 Tablespoon aluminum-free baking powder
• 1 Tablespoon rosemary
• 1 Tablespoon sage
• 1 Tablespoon thyme
• 2/3 jar of Primal Kitchen Classic Mayo (or two sticks butter if preferred)
• 1/2 white or yellow onion
• 1 lemon (cut into wedges)

Instructions:

Prepare the bird by removing giblets and draining. Put in roasting pan.

Create the dry brine rub by mixing kosher salt with aluminum-free baking powder and black pepper for a 12-pound bird. Rub the bird thoroughly with the dry brine mixture inside and out. If the turkey is too dry and the rub won’t stick, add a bit of water to make the brine mix into a paste.

Refrigerate the bird uncovered for 24 hours to dry out the skin. (This will help the skin turn crispy brown during roasting.)

On Thanksgiving Day, heat the oven to 350ºF/175ºC. Mix the chopped herbs (rosemary, sage, thyme) into the 2/3  jar of Primal Kitchen Mayo (or butter if you’re using that). Rub the mayo mixture inside and out. Add aromatics to the cavity (onion and lemon). Truss and roast approximately 3 hours. (Cooking time will depend on the weight of the bird and how much the cavity is filled.)

Once out of the oven, brush the drippings over the bird and serve.

The post Primal Style Roasted Turkey appeared first on Mark’s Daily Apple.

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Second only to the bird itself is, for many people, pie. Not just any pie will do on this day. There’s a finely tuned range of tastes to be orchestrated, and the finale isn’t to be compromised. One classic variety, most will agree, is sweet potato pie.

While some recipes take this the way of confectionary, that doesn’t have to be the case. Pie, done well, doesn’t have to taste like candy. But there should be a light sweetness and, in this case, a rich, creamy texture. This recipe delivers on all fronts.

Servings: 12

Time: 120 minutes

Ingredients:

Pie crust:

• 2 cups cassava flour
• 2 cups almond meal
• 1/2 cup cold organic grass-fed butter, cut into cubes
• 1/2 cup leaf lard
• 1 egg + 1 egg white
• 1 tsp sea salt
• 1 tablespoon coconut sugar
• 2 tablespoons apple cider vinegar
• Water (as needed)

Pie filling:

• 2 ½ cups sweet potato puree
• 1/3 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 tablespoon real vanilla extract or beans scraped from a vanilla pod
• 2/3 cups coconut nectar (could use raw buckwheat honey also)
• 2 ½ tablespoons ghee (could use coconut oil)
• 3 eggs

Instructions:

Preheat oven to 350ºF.

In a bowl, combine flour, almond meal, sugar and salt. In a separate small bowl: mix egg, egg white, and apple cider vinegar.

Add butter to the dry mixture. Pinch lard into the mixture and then use a pastry dough blender or your hands to work the fats into the dough. (You want to have some larger pieces the size of peas going on.)

Add the liquid mixture and stir to combine.

If dough is a little dry, add water a teaspoon at a time until it is moist and doesn’t crack.

Press dough into pie sheet a little at a time; making sure that it’s evenly thick.

Crimp the crust and fill with pie filling. Bake for 20 minutes.

Make the pie filling: Whisk the sweet potato puree, ginger, cinnamon, salt, vanilla, honey, coconut oil, and eggs until well incorporated.

Pour the filling into the pre-baked pie crust and tap on counter to smooth and level the filling. Bake for 65–75 minutes, or until the filling is set. Remove from the oven and let cool completely before storing in the refrigerator.

Nutritional Info (per serving):

• Calories: 496 
• Carbs: 50
• Fat: 31
• Protein: 8

The post Sweet Potato Pie appeared first on Mark’s Daily Apple.

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Most of us grew up with bread as a staple. And breads—or, more likely, rolls and biscuits—at the holidays took on a special significance. Maybe a certain person in the family always made the best kind. Perhaps it was a long-time family recipe. Whatever the case, passing the breadbasket at the holiday table holds meaning for us still, even when we’ve forgone grains for the sake of better health.

All this said, there are ways to enjoy these “traditional” foods when it means the most to us. These cheesy keto biscuits are one such recipe. Hint: make a double batch—because you’ll be competing with the non-keto eaters for these goodies.

Servings: 5 larger biscuits

Time: 25 minutes

Ingredients:

• 8 eggs
• 1/2 cup butter or ghee, melted
• 1/2 teaspoon salt
• 2/3 cup coconut flour
• 1 teaspoon arrowroot powder
• 1/2 teaspoon aluminum-free baking powder
• 1 cup sharp cheddar or asiago cheese, shredded

Instructions:

Preheat oven to 400ºF/204 ºC.

Whisk together eggs, butter, salt, garlic powder and onion powder.

In separate bowl, mix coconut flour with baking powder and xanthan gum. Whisk dry ingredients into egg mixture. Stir in cheese.

Drop by tablespoonfuls onto greased baking sheet. Bake for 15 minutes.

Nutritional Info (per serving):

• Calories: 444
• Carbs: 5.4
• Fat: 36
• Protein: 17

The post Cheesy Keto Biscuits appeared first on Mark’s Daily Apple.

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Among the best parts of slow roasting meat are the delicious drippings. Rich, savory and flavorful liquid gold… To discard it, we’d suggest, borders on criminal.

While there’s nothing wrong with enjoying drippings on their own, most of us grew up enjoying the creamy texture of gravy on meats and vegetables. For some, it’s an indispensable element in a real holiday meal. And there’s no reason to deprive yourself if gravy is your thing. Even if you’re living keto, this recipe keeps your commitment. Most of all, it feels and tastes like indulgence itself. 

Serving: 4

Time: 10 minutes

Ingredients:

• 2 cups turkey drippings, bone broth, or stock
• ½ cup heavy whipping cream
• 4 tablespoons butter or ghee
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 1/2 teaspoon arrowroot powder

Instructions:

Combine cream, butter, broth/drippings in a saucepan over medium-high heat. Bring to a boil and then reduce to simmer for 10–15 minutes. Add arrowroot powder, salt, and pepper. Stir until gravy thickens and reduces down to consistency of your liking.

Nutritional Info (per serving):

• Calories: 693
• Carbs: .8 grams
• Fat: 75 grams
• Protein: 0 grams

The post Keto Turkey Gravy appeared first on Mark’s Daily Apple.