Sweet friends,
What better way to spread the LOVE than to celebrate an amazing young woman who has been dedicated to her health by prioritizing the transformation of her body, mind, and spirit. Over the past two years, she has committed to her nutrition plan and exercise routine, even with a busy school schedule, high-school-sports practices, and an active social life. She continues to demonstrate what it means to “live transformed.
We are thrilled for you to meet our February client spotlight…Adeline Sinkwich!
She proves that commitment to a consistent exercise plan, working on striving for progress each day with nutrition, and staying on track with her goals results in a whole-body transformation!
“Growing up I was always active, playing soccer, and tennis among other activities. I really started consciously exercising when I was in the 9th grade. There were times when I first started high school that I struggled with stress and anxiety, so my parents encouraged me to try exercising as a way of releasing any built-up emotions. I started to run every day after school and would often go to TransFit with my mom. I didn’t realize it at the time, but whenever I exercised, I felt much better. The following year I struggled with the same anxiety, but it became even worse because of some rough patches in my social life. I found myself sad and lacking motivation. When it started to catch up to me and I could see how I wasn’t as happy, I knew I needed to make a change. That summer when I got back from being a camp counselor, I realized how much happier I was with myself and how much better my mood is when I am active and fueling my body with nutritious food.”
“Working out at TransFit became part of my normal routine and I made it a priority in my life. I started to focus on my diet and be conscious of getting plenty of vegetables and lean meat. This was very hard at first, but I was able to do it for 2 months and after just one month, I felt better about myself. Even in the midst of swim season and soccer practices, I challenge myself to go to TransFit at least twice a week before practice. I have continued to keep my eating habits and to exercise at least once a day. ”
“My mom, Lacy, and I have tried many of the recipes on the TransFit website/blog and have loved them; I have tried them for breakfast and my school lunches and they are perfect. It has been such a helpful resource, on top of the workouts, in order to fully transform my body, mind, and spirit. I am so grateful for the trainers at TransFit and their encouraging words and prayers!”
Simple Coconut Quinoa and Lentil Curry with Lime Mango
Ingredients:
2 tablespoons coconut oil
2 red bell peppers chopped
2-3 carrots chopped
2 cloves garlic minced or grated
1 tablespoon of fresh ginger grated
2-3 tablespoons thai red curry paste
1 tablespoons curry powder
1 (14 ounce) can full-fat coconut milk
4 cups coconut water OR vegetable broth OR water
1 tablespoon fish sauce (or coconut aminos if vegan)
1 cup green lentils rinsed
1 cup mixed red and white quinoa
3-4 big handful baby kale
juice + zest from 1/2 a lemon
1/4 cup fresh cilantro + basil chopped
1 mango sliced or chopped
1 lime zest + juice
Directions:
Heat the coconut oil in a large heavy-bottomed pot set over medium heat. Once hot, add the red pepper and carrots, cook 2-3 minutes or until lightly charred on the edges. Add the garlic + ginger and cook 30 seconds. Add the thai red curry paste and curry powder, continue cooking for another minute or until the curry is fragrant. Slowly pour in the coconut milk, coconut water (or broth or just water) and fish sauce or soy sauce. Stir to combine and then bring the mixture to a boil. Once boiling, stir in the lentils and quinoa. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender and the quinoa soft. Stir in the kale and continue cooking, uncovered for another 5 minutes. Remove from the heat and stir in the lemon juice + zest, the cilantro and basil.
Ladle the curry into bowls and top with mango. Drizzle the mango with lime juice + zest. Garnish the curry with a dollop of Greek yogurt, fresh chilies, and almonds. Serve with fresh naan. EAT.
Are You Up for the Challenge?
Starting Monday, February 17th, join Team TransFit for the TransFive No-Sugar Challenge in order to relieve symptoms of sugar addition—body, mind, and spirit.
The 5-day challenge is complementary and comes complete with an Ebook including survival tips, a grocery list, a full meal plan, and various recipes!
We have created an active Facebook Group that will provide you with a chance to experience a sense of community throughout the challenge. This is the perfect opportunity to transform your habits and be held accountable for your day-to-day progress.
In just FIVE days, we believe that you will experience a whole new perspective on the ways sugar impacts our body’s functions!
Spaghetti Squash Primavera
Ingredients:
1 small spaghetti squash (you’ll need 2 cups cooked)
1 tsp olive oil
1 tbsp minced shallots
1 clove garlic, crushed
1/4 cup red onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
1 cup broccoli florets
1/2 cup diced zucchini
2 cups marinara sauce
1/2 tbsp grated Pecorino Romano (optional)
3 oz fresh mozzarella (optional)
Directions:
Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. If you prefer the microwave, stab the squash with a knife all around and place it on a microwave-safe dish. Microwave 7-9 minutes or the skin gives when cut with a knife. Once cooked, use a fork to scrape the strands out into a bowl. In a medium sauté pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook for 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.
Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender, about 3 to 4 minutes. Add 2 cups of the spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper to taste and cook for 1 minute. Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts. Make whole wheat angel hair pasta for children and serve with the vegetables and marinara.
We can’t wait to embark on the 5-day No Sugar Challenge with each of you. Thank you to for continually being such an inspiring group of woman in this community! We are truly stronger together.
Check out our website for blogs, inspiration, recipes, workouts, and more!
Let us know how we can serve you! Email us at transfitathens@gmail.com if you have any questions or want to schedule a one-on-one.
Blessings,
Team TransFit
