CME Fit

Welcome the newest member of CME Fit, Zane Ashton Nambiar English, born 9.18.21! I am so incredibly grateful to my CME Fit Fam for the last year plus and keeping me accountable and motivated especially during these past nine months. You are all what I get up for in the morning- literally!

Today marks the one year anniversary of CME Fit! I never imagined myself here, but sometimes life’s curveballs brings blessings and opportunities. It’s been 365 days, over 250 workouts, and a fierce and committed crew who has brought much needed light and motivation in my life and in each other’s. I’m so grateful and proud of the community we’ve built. Come join us!

Here we are, second month into 2021. Question for you all? What keeps you going? Workout or not, what’s your motivating factor? For me, it varies, sometimes it’s something more long-term like my health and other times it’s something small like seeing my little girl pop up on the other side of the door when I want to quit. Let’s find that spark small or big and keep pushing. You got this!!

Who says Halloween treats need to be sweet? This dish has fall vibes and is nourishing and has comfort food written all over it. Definitely a crowd pleaser for Thanksgiving dinner. I make it vegan but feel free to sub the vegan ricotta for real🧀

Vegan spaghetti squash lasagna 🎃

First, to cook your spaghetti squash🍝
🍁 Preheat oven to 400
🍁 Cut off the ends of the spaghetti squash then stand it upright on a STABLE surface and slice from top to bottom into halves
🍁Scoop out seeds and drizzle both sides with olive oil, salt, and pepper
🍁Bake for 40-60 minutes until sides are golden and the inside is soft.
🍁Use fork to poke and scrape up spaghetti squash

Now, onto the filling! 🙌🏽
Drop oven temp to 375 🔥
🍁Drain out and use paper towels to soak up moisture of one container of extra firm tofu and put into blender
🍁Add about a 1/2 cup to a cup of cashews. The more the creamier. You can soak for an hour or so for easier blending - I really play all of this by ear from here on out 😆
🍁Add olive oil, (~3-5 tbsp) lemon juice (~1/3 cup), salt, pepper, nutritional yeast (~3 tbsp), garlic powder, basil (fresh or dried), and whatever other seasonings you love.
🍁Blend making sure to add enough liquid to be able to blend, but keep the mix to a thick/ricotta-like consistency. You’ll likely need to mix and scrape down the sides a lot
🍁Lightly grease a 9x13 baking dish or something similar and lay down about 1/3 of squash
🍁Top with spoonfuls of ricotta mixture and add a layer of ricotta. Repeat for another 1-2 layers
🍁Loosely cover with foil and bake for 20 min at 375
🍁Remove foil and bake until 10-15 min until top is a yummy golden brown
🍁Add any other toppings such as fresh basil, vegan or not Parmesan, red pepper flakes, etc.
🍁Eat it to you soul’s content 😋

I’m teaming up with Fitness 👑 to kick off this 🎃 week with a Full Body Pump 🏋🏾‍♀️ 10 AM PST! All you need is the Zoom link (DM me) and a set of weights! Also be sure to share your take on traditional fall treats with a healthy spin using the hashtag and . See you tomorrow!💥

This time of the year brings new challenges that can test my motivation. I’m tired, the gym is still closed, I’m too busy. All of those things (aside from the gym but who knows when?!) are still going to be here today and 5 years from now.

Working out did not begin as a hobby for me. I dreaded it. It was all about finding a sustainable balance and changing my mindset; eventually it might turn into something you love (or maybe something you can tolerate 😆)!

Also, just finding an uplifting community has helped me to keep pushing. Knowing that we all go through a struggle, similar or different, is what grounds me.

If you’re in a need of a little pick me up, join and me for a Full Body Pump on Sunday, 10/25 and a Leg/Booty Pump on Saturday 10/31, both at 10 AM PST. Anyone is invited. Hit me up for the link!

👋🏽 IG! I don’t think I’ve ever introduced myself to my IG community. My name is Clarissa, my middle name is Ming, hence the IG handle, and my last name is English (CME in CME Fit 😁).

I’m a wife, a mom of two-year-old Zoë, and a maybe 4 year-old rescue named Ziggy. I’m a school psychologist by day, and thanks to a little push from COVID, am pursuing my passion through CME Fit, my virtual group fitness classes. (Link in bio!)

Here’s some fun facts about me:
•Favorite food: probably a good vegan chocolate chip cookie. Sweet tooth all the way 🍪
•Favorite way to sweat: weight lifting or a power vinyasa 🧘🏽‍♀️
•Favorite place I’ve traveled: Montenegro🇲🇪
•Next desired vacation destination: South Africa 🇿🇦
•Height: 5’1.5” Leave me alone 👊🏽
•Favorite music to workout to: some ratchet hip hop 🎤
•Birthplace: Kuala Lumpur, Malaysia 🇲🇾
•Truth or dare: Truth ☺️
•Favorite color: Burgundy 🍷
•Favorite workout brand: 🏋🏾‍♀️
•Exercise I hate: long distance running but have run 2 half marathons 🏃🏾‍♀️
•Morning person or night: 🌅
• Dogs or cats: 🐶
• Pancakes or waffles: 🥞
• Beach or mountains: 🏖
• Workout alone or with friends: 👫🏽

I’d love to get to know you. Choose a question above and comment below!

Do you supplement? I like to think I’m getting all the nutrition I need from eating whole foods, but that just isn’t reality. On a plant based diet, my body needs to supplement with Vitamin B12, D, Iodine, Iron, and Zinc. One multivitamin covers these needs. I like this one because it’s one of the few that covers so many needs in one vitamin plus contains super greens and adaptogens. Long-chain omegas? I take a for that too. 💊

Is a plant based diet worth it, if I have to supplement? Absolutely! The benefits far outweigh the cons especially if you’re receiving quality supplements. 🌱☀️

Thanks for the breakfast idea ! Zoë and I had fun making these easy, wholesome waffles together! So filling and delicious! Here’s her recipe. It made 4 very large and thick Belgium waffles.
1. Chia egg- 2 tbsps chia seeds, 5 tbsps warm water. Whisk and set aside
Dry:
2. Blend 3 cups oats to make oat flour
3. Add 1 tbsp baking powder
4. As much cinnamon as your heart desires.
Wet:
5. 2 bananas to the chia eggs and mash well
6. 1 tbsp vanilla extract
7. 2 cups plant based milk
8. Add wet ingredients to dry and mix until combined being careful not to over mix.
9. Pour into greased (coconut oil spray) waffle maker. I cooked mine for 5-6 min.
10. Toppings! I used almond butter and berries
@ Los Angeles, California

All banded up for our first CME Fit class tomorrow! Who’s with us?! Leg Day 7 AM PST. Link in bio for more info!
toddler