What Food Really Is
Change Your Relationship With Food
Think about the last time you went on a date or met up with friends. Chances are you ate or drank something. Most social experiences we have are centered around food. Did you worry about what you were or weren’t going to eat before you went out? Did you feel guilty for having “bad” food during dinner? One of the most important relationships in your life is your relationship with food, and a lot of us have a pretty hot-and-cold affair with it. I know I did. When I started working out at Daphne Fit Body Boot Camp, I weighed 200 pounds and did not have a healthy association with food. But I started working out here and made small changes with the help of my coaches. I became fascinated by nutrition and became educated through Precision Nutrition. My understanding of what food is — and what food isn’t — changed. Here’s what food is not: good or bad. Food is an experience and food is energy . That’s what I want you to get out of every bite you put in your mouth. I know many of you are worried that nutritional planning is going to be a weekly meeting where I tell you what you can and cannot eat. I get it — you come in with dieting on the brain. But I’m here to help you pick the best foods for fueling your workouts and reaching your goals.
I’ve been asked by clients, “Should I eat a banana? It has a lot of carbs.” Yes, this is true. But so does a Twinkie, and I would much rather you eat a banana, because it’s a whole, unprocessed food. It’s sustenance that your body can actually use for fuel. I’m here to show you how food can work for you. If you’d like to work one-on-one with me, I’ll be taking on new clients at the end of the next Daphne Fit Body challenge in January. Now is a great time to start a healthy relationship with food.
-Tracy
HARVEST KALE SALAD
DATES TO REMEMBER
INGREDIENTS
Salad • 1 acorn squash • olive oil spray • kosher salt • pinch cinnamon • 4 cups thin-sliced kale • 1/2 tbsp olive oil
• •
1/4 cup pecans, toasted
3 tbsp pomegranate seeds
Maple Balsamic Dressing • 1 tsp olive oil •
1 1/2 tsp balsamic vinegar 1/2 tsp dijon mustard 1 tsp pure maple syrup
• • •
Grocery Store Tour Jan. 13 at 11 a.m. Lean for Life Workshop Jan. 25 at 7:15 p.m. Results Physiotherapy Screenings Jan. 10, from 11 a.m. to 1 p.m. AND from 4 p.m. to 6 p.m.
pinch of salt
INSTRUCTIONS
1. Preheat oven to 400°F 2. Slice squash in half lengthwise and scrape out the seeds. Slice the squash in 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside. 3. Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
4. In a small saute pan, toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning. 5. Whisk dressing ingredients together, then add to kale and toss well. 6. To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.
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