Christina Fit and Balanced

TRUTH: flexibility DOES NOT come easy to me! After years of stretching and the last year of making it more of a priority, AND after 30 minutes of flexibility training, I realized I was able to put my palms on the floor! Note: I can only do this when I’m warm and have been stretching a minute. And truth, yes, another one, I’ve been slacking the last few weeks on stretching, because our schedule has been crazy and hectic, but this was proof and motivation for me to keep going. I don’t stretch, and I don’t teach flexibility and stretching, because I was born with some double jointed, flexible body, I do it because I know how important it is, how beneficial it is, and because I know I need it myself. 🤔Stretching, and flexibility training can be stress reducing, it can also be a great workout for those getting started, or for those who have pre-existing conditions that need a little extra love, don’t sell yourself short. There’s lots of different ways to move your body.

Then and now. I wouldn’t want to do life with anyone else. Happy Anniversary to us. And here’s to the journey that remains. Love you babe.

Strong class today! And two people hiding their gorgeous faces in the back 😜, don’t worry I still see you and you all did great today! You make my Saturday mornings pure joy because you are pure joy! Beautiful inside and out! Everyone should start their weekend this way! May yours be filled with happiness!

Recipe: Vegan Creamy Minestrone
(Read through before cooking 😉)

Ingredients:
Olive oil
1 sm yellow onion, chopped/diced
3 carrots, peeled + chopped
2 celery stalks, sliced
1 zucchini, chopped
1 bell pepper, chopped
1/2 a small head of cauliflower, only leaves and stem removed, leave whole.
(Optional)1 15 oz can diced tomatoes, juices drained
6 garlic cloves, pressed
1/2 tsp, dried thyme
1/2 tsp, dried Italian seasoning
1 quart of low sodium veggie broth
2 cups of water
2 bay leaves
Pinch red pepper flakes
Fresh ground pepper
1 15 oz can garbanzo beans, drained and rinsed
1 cup frozen kale
Optional toppings: shredded cheese, avocado, diced red onion.

Method:
1. In the largest pot you have, pour the olive oil to the bottom, enough to coat at least half the bottom. Poor in the onion zucchini, and bell pepper, and sauté the vegetables until the onion is soft and translucent, roughly 8-9 minutes.
2. Add the garlic, dried thyme and Italian seasoning and stir letting cook for another one to two minutes
3. Pour in the diced tomatoes and stir again, let cook for another one to two minutes.
4. Pour in the broth and water, generous amounts of cracked pepper, and a pinch of red pepper flakes. Add the half head of cauliflower.
5. Bring to a boil then reduce the heat to low and let simmer for about 20 minutes. (I like to use this 20 minutes to clean up 🙂)
6. Add the beans and kale and cook for another five minutes.
7. Then scoop out the cauliflower into a blender along with 4-5 ladle’s worth of soup. Blend on low for a bit and gently increase to high speed, when well blended, add back to the pot.
8. Serve with any garnishes you like, or a side of sourdough.
9. This recipe makes a giant pot, enough to serve a family of 4+ leftovers for lunch or dinner the next day or two.

You’ll notice that I don’t add any salt to this recipe, to make it a little more kidney friendly, but if you find yourself needing a little more flavor, add to taste. It’s dairy-free, grain free, and vegan 😋.

Well, what a week it’s been! Serving alongside my daughter and her classmates for their Missions Week is a blessing and an honor and I am so grateful I could be there for it. The kids packed food for low income seniors AND food insecure kids across the county, they picked up trash at a local park AND a nature preserve and they led chapel at the elementary school AND volunteered their services at a local charity. They started each day with chapel and worship and they all represented love across our community. Proud of all of them. And proud of my daughter who really leads by example. God’s got big plans for her, I just know it. As exhausting as this week can be, it’s also such a blessing. Sending you all love and joy. PS - you don’t need a missions week to serve others, you can do it daily with a little kindness, a phone call, a prayer, or a hug. And sometimes it can even lift your own spirits 😉

There’s just something about a lunch bowl that makes me happy. Maybe because it’s so easy and I usually have some ingredients to make it happen. Here’s today’s bowl inspiration:
🥣

- Lettuce 🥬 topped with chopped broccoli, artichoke hearts, cucumber, avocado, and bell pepper.
- Topped with a scoop (or 2) of homemade chickpea salad:
- 1 can of chickpeas (rinsed, drained + mashed with a fork)
- sm palmful chopped red onion
- handful chopped bell pepper
- handful sliced celery (or 1 stick)
- drizzled with olive oil and tahini to taste, adding about 1/2 T of avocado mayo, optional)
- sprinkled with garlic granules to taste
- mix together, voila!
- I drizzled the whole bowl with more olive oil and tahini.

I tend to eat the same things in different varieties, and sprinkle in more variety of different things when I get the craving, inspiration, or desire to try something new, which usually happens at dinner time. 😁 I rarely post dinners because I’m busy cooking and hanging with kids 😉.

I mean…if you show up at 8am on a Saturday, you’re awesome no matter what! I love how this format creates space for all levels and bodies, in one class I will see participants take 4 different options for the same move that works the same body parts. As an instructor I LOVE seeing the options because here’s what it means: YOU’RE LISTENING TO YOUR BODY, YOU’RE MEETING YOURSELF WHERE YOU’RE AT (which can change from day to day) + you are reducing the risk of injury while progressing gradually, and you will feel good after you’re workout, not dead and in pain. This, THIS, is my goal - to help YOU and others realize there can be fitness wherever whoever and however makes you feel good, healthy, and confident. Keep moving.

Vegan Salad Inspiration:
🥗
Vegetables are you’re friend. And sometimes throwing a salad in the bowl with whatever you got can taste better than you imagine. No chicken necessary. Here’s today’s inspirational combo:

- lettuce + arugula mix
- chopped celery
- chopped cucumber
- chopper orange and yellow bell pepper
- chopped artichoke hearts
- sliced large black olives
- chopped avocado
- sunflower + pumpkin seed mix
- olive oil and tahini

Pure vegetable goodness.