My Stupid Bloody Lip

My Stupid Bloody Lip

 
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Chair lift selfie – I would not advise this.

My spirits were high.  On Friday we had our first official day on the slopes (about time right?).  We had carefully picked up new skis and boots for both our little girls and were heading to the chalet early to get their bindings adjusted – it was going to be a great day.  

As we drove, I could feel the heat rising…not sure why all of us chose to put on 20 layers of gear before we actually got outside, but at the time, it seemed like a good idea.  I can feel a tinge of angst from the heat, but try to ignore that and keep my spirits up.  When we arrive, all goes well, we schlep 7 bags (yes 7) and the skis & poles into the chalet and get in line for adjusting.  The heat seems to be creeping ever higher, but I breathe and think of my powerful meditative ways to trigger my inner zen.  It’s our turn to get the skis adjusted (finally), and then we get a little lecture that they don’t usually do the adjustments so quickly (I grit my teeth a little…I had called ahead to be sure it would be ok).  Another deep breath, heat rising…

So we move into a different sitting area to wait.  We have a snack (a healthy snack – patting myself on the back), we all chat and wait…one hour.  Meanwhile my girls decide the helmets they decorated last year with duct tape are no longer quite right and they want it all removed.  So we start ripping and tearing the tape off.  It’s a little stubborn and the heat is really rising now.  I am pulling, grunting, and scratching at the damn tape and then boom, it happened.  I wrenched at a piece of tape and it let loose and so did the helmet – BOOM, right into my face.  My lip to be exact.  It stings.  I’m now sweaty hot with a bloody fat lip – and still an hour out from hitting the slopes.  Dear God help me!  Breathe, just breathe.

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The moment we hit the slopes. Epic lip battle wound covered well by grown up pose.

Layers of tape…

We all have layers of tape – sometimes we put them on to feel better or look better.  They aren’t necessary, and often bog us down.  Some layers have been on for years and years, making them especially difficult to consider pealing off.  Then, there’s that moment where we decide we don’t need them anymore and we want the original.  As we strip away the layers, residue is left behind and maybe even some scratches and dings, and damn the process can really hurt.  BUT the original…it’s so original.  It’s 100% the true us – with all the bumps, scratches, and bruises…if you take it all in, it’s breathtaking.  We don’t necessarily see the original reflection of beauty, somehow it’s better now, with more depth, more meaning, more experience.

Do you have tape wrapped around you?  Is it really helping?  Is it something superficial that once removed would reveal something, perhaps not as shiny, but more authentic?  I challenge you to pull it off – get the fat lip, embrace the residue and feel ever more yourself.  Need some help with the process?  We’d like to volunteer. The trumi health coaching program is well equipped to give you the tools you need and support you want to take those layers off and find your true self.

In honor of my skiing adventure, and my interesting “meal” while skiing – I give you a healthy snack idea: peanut butter balls – pack them up for your next Après time:

BP balls

CHOCOLATE PEANUT BUTTER PROTEIN BALLS (what’s not to love about chocolate and peanut butter?)

2 cups crunchy peanut butter
2 scoops chocolate whey protein (I love warrior whey)
2 ripe bananas mashed
2 T flaxseeds (ground of roasted depending on your texture preference)

Mix together, form into small teaspoon sized balls, freeze on parchment paper for 2 hrs! Voila, a yummy snack ready when you are!

 

Recipe: Healthy Peanut Butter Cup Cupcakes

From our favorite food blogger: Fit Foodie Finds

We promise this recipe will be scrumptious! There are a few extra steps than the other recipes we’ve posted.

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Ingredients:

Base Batter

  • 3/4 cup ground oat flour
  • 3/4 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup coconut sugar
  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • 3 tablespoons honey
  • 1/3 cup apple sauce
  • 1 cup almond milk
  • 1/4 cup coconut oil

For the Peanut Butter Layer

  • 1 cup base batter
  • 2 tablespoons peanut butter powder
  • 1 tablespoon peanut butter

For the Chocolate Layer

  • The rest of the base layer
  • 1/4 cup cocoa powder
  • 1 tablespoon honey

For the Frosting

  • 1 cup peanut flour
  • 3/4 cup almond milk, unsweetened
  • 2 tablespoons honey

Directions

For the Base Batter
1. First, preheat oven to 350ºF. Place all of the dry ingredients in a large bowl. Then in a separate bowl, mix together all wet ingredients, minus the coconut oil.
2. Add the wet ingredients to the dry ingredients and mix until combined. Melt coconut oil and add to the batter. Mix.
For the Peanut Butter Layer
1. Spoon out 1 cup of the base batter into a separate bowl. Then, add in peanut butter powder and peanut butter and mix until combined.
For the Chocolate Layer
1. Using the rest of the batter, mix in ¼ cup cocoa powder and 1 additional tablespoon of honey.
For the Peanut Butter Cup Muffins
1. Spray a cupcake tin with nonstick cooking spray (I used coconut oil cooking spray). Then, spoon in 2 heaping tablespoons of the chocolate layer. Add 1 heaping tablespoon of the peanut butter layer on top of the chocolate.
2. Bake at 350ºF for 20 minutes.

For the Peanut Flour Frosting
1. Mix all ingredients together. If your frosting is too thin, add more peanut flour. If your frosting is too thick, add more almond milk.

For more pictures and other yummy recipes visit: http://fitfoodiefinds.com/2015/07/healthy-peanut-butter-cup-cupcakes/

Recipe: Pinto Bean & Quinoa Salad

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Ingredients:

Juice of 1 lemon, or to taste
1/4 cup olive oil, or to taste
1-2 tsp. Dijon mustard
1/4 cup chopped shallot
salt & pepper
2 cups cooked pinto beans
2 cups cooked quinoa
1/2 chopped fresh parsley

Directions:

Combine the lemon juice, oil, mustard, shallot, salt & peper in a large bowl and whisk. Add cooked beans and grains to the dressing while they are still hot. Toss gently until the beans and grains are coated, adding more oil or lemon juice if you like.
Let cool to room temperature (or refrigerator) stirring every now and then to redistribute the dressing. Stir in parsely just before serving, then taste and adjust the seasoning if necessary.

Trumi Trainer Julie’s “Garbage Stir-Fry”

Trumi Trainer Julie’s “Garbage Stir-Fry”

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Julie’s favorite meal is a “garbage” stir fry. Meaning, you grab all the veggies in your fridge that you need to use up, slice them up, and saute them in a bit of coconut oil. Meanwhile, cook some quinoa and heat some black beans. 

Once everything is done cooking, put the veggies and black beans over the quinoa (you can add your meat of choice if you’d like some extra protein – everything from rotisserie chicken, to flank steak, to ground turkey/beef, to shrimp is tasty – or leave it be for a vegetarian option). 

Then, add a dollop of 2% plain fage greek yogurt, some salsa, and a few slices of avocado. Maybe a drop or two of sriracha if you like extra spice. Fresh and delicious!

I think I’ll make that tonight!!