Posts

Stressed or scattered? This colourful, nutrient-dense dish is for you!
You know you should eat a wide variety of fruits and vegetables, but it’s easy to get stuck in a rut and buy the same ones each week. Shake things up a bit with this warm, satisfying bowl of roasted veggies, including iron-rich beets, vitamin A-rich sweet potatoes, and the often-underrated but totally delicious cauliflower. If by chance you’re feeling a bit flighty and unsettled, Ayurvedic medicine proposes that the root vegetables in this recipe can also help you return to feeling grounded and back to your normal self again. Regardless of the science, your tastebuds will thank you!

The Down to Earth Bowl - Eat Spin Run Repeat 3

The Down to Earth Bowl
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients

  • 1 cup diced peeled sweet potato
  • 2 cups cauliflower, broken down into small florets
  • ¾ cup zucchini, sliced on diagonal
  • 1 large beet
  • olive oil, in a mister
  • salt-free seasoning, such as Kirkland Organic Salt-Free Seasoning or Mrs Dash
  • 1 big fistful of mixed greens
  • ½ cup cooked white navy beans
  • 2 tbsp dark balsamic vinegar
  • 1 tbsp extra virgin olive oil

The Down to Earth Bowl - Eat Spin Run Repeat 2Instructions:

  • Preheat the oven on the high broil setting.
  • Line a baking sheet with foil and set aside.
  • Chop the sweet potato and cauliflower, and slice the zucchini and beets. Lay them out as flat as possible on the baking sheet and mist with olive oil. Sprinkle with salt-free seasoning and roast/broil for 20 minutes, flipping half way.
  • Line the bottom of a big bowl with greens. When the veggies are ready, take them out of the oven and arrange them on top, in addition to the beans.
  • Whisk or shake up the balsamic vinegar and olive oil. Add a little sea salt and/or black pepper to taste, then drizzle it over the vegetables.

The Down to Earth Bowl - Eat Spin Run Repeat 5
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog,
Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com
Twitter: @eatspinrunrpt
Instagram: @eatspinrunrpt
Facebook: http://www.facebook.com/EatSpinRunRepeat
Pinterest: http://pinterest.com/eatspinrunrpt

Spring has sprung: Here’s a salad to celebrate.
Whether you’re craving crunchy or creamy, this salad’s got both textures and gets just as many points for being pretty as it does for being delicious. Your skin will love the healthy fats in the creamy avocado dressing, and the protein-rich egg on top will help keep you feeling satisfied. If you don’t have a spiralizer, simply use a julienne peeler to turn a zucchini into noodles.

Zucchini Noodle Salad with Creamy Avocado Dressing - Eat Spin Run Repeat 5

Zucchini Noodle Salad with Creamy Avocado Dressing
Prep Time: 15 mins
Cook Time: 4 mins

Ingredients

  • 1 medium/large zucchini, turned into noodles with a spiralizer
  • 1 /2 cup sliced cucumbers
  • ½ cup thinly sliced snap peas
  • 1 egg
  • 1/4 cup diced avocado
  • 2 tbsp chopped walnuts

Zucchini Noodle Salad with Creamy Avocado Dressing - Eat Spin Run Repeat 2
For dressing (you will have some leftover):

  • 1 very ripe avocado, peeled and stone removed
  • 2 tbsp flax oil
  • juice of 1 lime
  • 2 tsp agave nectar or honey
  • pinch of sea salt and black pepper

Instructions:

Prepare the dressing by whirling all ingredients in a food processor or blender until completely smooth. Transfer it into a small bowl and set aside.

Toss together the zucchini noodles, cucumbers, and snap peas. If you want to put the dressing on the noodles now, pour in your desired amount and toss to coat. Arrange the veggies on a plate or in a bowl.

Heat a frying pan (using oil or cooking spray to coat if needed) over medium heat for 1 minute. Crack the egg into the pan and fry it to your desired doneness.

When the egg is cooked, use a flipper to carefully place it on top of the salad.

Scatter avocado pieces and walnuts over top. Serve with dressing (if not already used).

Note: To keep this recipe vegan, use agave instead of honey and sub in a vegan protein source such as tempeh, tofu, edamame, chickpeas or white navy beans.

Zucchini Noodle Salad with Creamy Avocado Dressing - Eat Spin Run Repeat
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog,
Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com
Twitter: @eatspinrunrpt
Instagram: @eatspinrunrpt
Facebook: http://www.facebook.com/EatSpinRunRepeat
Pinterest: http://pinterest.com/eatspinrunrpt

See ya winter, it’s (almost) smoothie season!
With winter nearly behind us, it’s starting to feel a whole lot more like smoothie season. In case you haven’t already hopped on the smoothie bandwagon, it’ll certainly be worth your while. In addition to being delicious, smoothies are a super easy way to get a ton of high quality nutrition in a single glass. This spiced pineapple coconut blend is not only high in protein, but it’s also infused with cinnamon, ginger and turmeric – all 3 of which are powerful anti-inflammatories. Give it a try after your next workout!

IMG_5264

Spiced Pineapple Coconut Smoothie
Prep Time: 5 mins
Cook Time: 0 mins

Ingredients

  • 1 scoop vanilla Vega Performance Protein (Vega One will work too – it just won’t be as yellow)
  • 1 1/2 cups chopped fresh pineapple
  • 1/2 cup light coconut milk + 1/2 cup water
  • 2 tsp maca root powder
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1″ piece fresh peeled ginger
  • ice

Instructions:

  • Combine all ingredients in the blender and puree until completely smooth.
  • Add a little more ice if needed to thicken
  • Pour into a tall glass and enjoy!

IMG_5265
Angela is an avid runner, fitness instructor, foodie, healthy living blogger, and owner of her business, Spin 360 Health Coaching. Having been overweight, unhappy and insecure as a teenager, Angela took control, changed her unhealthy habits, and adopted a clean eating lifestyle that she continues to maintain today. Her goal is to support, inspire, and motivate others to improve their health and be their best. You can learn more about her on her blog,
Eat-Spin-Run-Repeat.com.

Blog: http://eat-spin-run-repeat.com
Twitter: @eatspinrunrpt
Instagram: @eatspinrunrpt
Facebook: http://www.facebook.com/EatSpinRunRepeat
Pinterest: http://pinterest.com/eatspinrunrpt