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Mum_working_out

When Your Eggo Is Preggo You Can Still Work Out!

So since I have been training I have worked with a few pregnant women and it is so much fun to train them. It has  mostly been in the early term of pregnancy, but lately I have been training a woman who is 8 1/2 months preggo! She has been rocking our workouts. Working out when your pregnant only makes you stronger for giving birth and bouncing back to your pre baby bod that much quicker. It’s also nice to have a challenge of thinking of a workout that will keep the heart rate below normal working hear t rate as well as finding modifications for things such as plank or exercises performed while on your back. Once into the third trimester pregnant women are not to be on lying directly onto their backs, or to be fully prone. So in this case instead of doing full on push ups on the floor I simply would have someone perform them with the TRX or on a bench. There is no excuse as to not workout throughout your pregnancy unless you are medically advised not to by your doctor. My current client is proof that you can still push yourself along your pregnancy and stay strong for yourself and your baby to come. I’m so excited for her because I just know she will get right back into her groove and has potential to be even stronger and healthier after she has the baby. Speaking of, I trained her on Friday last week and she had her baby 10 days earlier than her due date on Monday! I think that’s pretty cool. I will keep you updated on how she progresses postpartum!

Just a note: The next time you don’t want to get off the couch because you are just feeling lazy, remember that a woman that is 9 months preggo is waddling her way off of her couch and into the gym to kick butt!

 

dani4

Breaking Records

So we decided to drop down and do the half marathon instead of the full 26.2 last weekend in Arizona. Training has felt super difficult in the winter as opposed to spring or summer months and my hips are not holding up on the longer miles. I feel like I want to chop my hips off riiiiiight around mile 17. So being a smart racer this time around, I decided to give myself a break and not feel guilty that I did not run the full. We got to the expo and thought well maybe we should just run the full since we are signed up for it, but you know what? I have the rest of my life to run another marathon. And if it’s true that my body will peak in my late 20’s- early 30’s for longer distances, then why not wait? I will have to do another full when I compete in the Ironman. Hopefully being next year!

My sister and I ran the Arizona half 2 years ago with some friends and it was super hot and muggy. It was my first half marathon and I PR’d! You know that’s something you do when you run a certain distance for the first time ever. My time was 1:39. This year, the weather was amazing and it felt so great out. My body was thanking me for not putting it through a grueling 26.2 miles and I flew. I chopped 4 minutes off of my best time (which was the 1:39 two years ago) and raced 1:35. yahoo!!!! 7:18 average mile pace and I felt strong the entire way.  Starting with a 7:00 mile pace for the first few miles and knew I had to relax. My sister and I talked though our strategy during the race and knew we just wanted to stay consistent through the middle 4 miles. Our coach had always told us that everyone has a beginning and end to a race. It’s the middle part where you need to be aware that you must be out of you comfort zone and to keep a consistent pace. We always ended our speed workouts faster than when we began so that was another strategy we had. We ended the last 3 miles with 6:45, 6:50 and 6:40 something. It was pretty cool to knock that big of a chunk of time off and declare a new personal record!

Participant Detail
Finished In:
01:35:37
52289
Danielle Magargee
Denver, CO
Age: 26 | Gender: F
  • 5 km-22:57
  • 10 km-46:17
  • 10 mi-1:14
  • Pace-7:18

 

I ran it with my sister and my friends Tayler and Megan also ran it together. It was a fun sisterly weekend and we stayed at Tayler and Megan’s parent’s amaaaaaaaaaaazing house in Pinnacle Peak.  We enjoyed the sun in our faces, the fun talks with their mom and dad, and our just plain RELAXING!

 

 

 

 

 

 

 

 

 

 

What are your goals for the Spring time?

PaleoPadThai

Paleo Pad Thai

I have been offline for a while now. I am starting a new training gig at Fitness Together in Cherry Creek/Wash Park and I LOVE it, but I have had about 2.3 seconds at home to lounge around and write blog posts! But since this is the essentially the “Daily” Dose, I need to get my butt in gear!

 

How was your Thanksgiving? How was the rest of your holiday weekend? If it was anything like mine, I acted and ate like it was the holiday the entire weekend! I appreciated the 2.5 hour workout that awaited me on Monday afternoon with my fellow trainers. I can tell when I fall off the wagon hard with my eating habits, and then Monday hits and my body says, “hey where is the SUGAR?!?!?” ” I WANT SUGAR!” My great friend is also now on a Paleo adventure with her husband, and she sent along this amazing recipe. I made it a couple of weeks ago and it was just delicious. I thought I would share since we are trying to get BACK ON the wagon of eating healthy and doing our bodies some good!

Here it is…..by the way, I did not have cocunut aminos, so I simply used Soy Sauce instead. ( I know, I know, its not PALEOOOOO!!!!) This recipe was from the book called, Well Fed.

Ingredients:

  • 1 batch Sunshine Sauce (recipe follows)
  • 2 large eggs
  • 2 teaspoons coconut aminos
  • 2 teaspoons plus 1 teaspoon coconut oil
  • 1/2 medium onion, thinly sliced (about 1/2 cup)
  • 1 cup snap peas, thinly sliced lengthwise
  • 2 cups roasted spaghetti squash
  • 6-8 ounces grilled chicken, diced

Directions:

Crack the eggs into a small bowl, and use a fork to scrambled them with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil to the skillet, and when it’s melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and over with a lid, letting the eggs cook until they’re set and beginning to brown on the bottom, about 3-4 minutes. Flip and lightly brown on the other side. Remove the eggs from the pan and cut into strips with a sharp knife.

Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil to the pan. Saute the onion and snap peas, stirring with a wooden spoon, until they’re crisp-tender, about 2 minutes. Add the spaghetti squash, chicken, and cooked egg to the pan and, stirring with a wooden spoon, cook until heated through, about 3 minutes.

Add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Divide among two places, sprinkle with (optional) garnishes (chopped toasted cashews or almonds, sunflower seeds, sliced scallions, minced cilantro, a squeeze of lime juice), and dig in.

Serves 2

Sunshine Sauce

Ingredients:

  • 2 tablespoons lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon coconut aminos
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup sunflower butter (no sugar added)
  • dash of cayenne pepper (optional)
  • 1/4 cup coconut milk
Directions:
 
Place all ingredients except the coconut milk in the bowl of a food processor and whirl until well blended. Scrape down sides of the bowl with a rudder scrapper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.