Guest Post-Jess from "Howsweeteats"

Hi everyone! :) I'm Jessica from How Sweet It Is. (www.howsweeteats.com)

 

I was super excited when Naomi asked me to do a guest post - even though she is in the warm sunshine while I'm stuck in the bitter, frigid cold. Lucky gal!

 

We have a lot of the same theories and philosophies when it comes to diet and exercise, and both love a great, heart pumpin' workout.

 

I know that during the holidays many of you are pressed for time, and the thought of sneaking in a workout on top of shopping, decorating, and baking can be stressful and overwhelming. Just think - you will feel so much better and less stressed if you get that workout in!

 

This is one of my favorite fat-blasting workouts. Not only does the time fly by, but I am energized afterwards and ready to tackle my holiday tasks.

 

5 minute warm up

3 minute treadmill walk: speed 4.2, incline 7.0

2 minute treadmill job: speed 6.5, incline 3.5

 

30 walking lunges

20 pushups

60 second plank hold

 

Repeat 5 times

5 minute cool down

 

Remember to take it at your own pace. If a treadmill speed of 6.5 mph is way too easy, increase it! If it is too tough, decrease it. Just make sure to challenge yourself and get a great workout in. There is no guilt in sharing in some holiday cookies and drinks later, too. ;)

 

 

One thing Naomi and I don't have in common? She loves veggies. I don't love them. At all. I have been trying for years, and have came up with a few recipes that make me love vegetables. 

 

Here is one for a comforting, delicious veggie and bean soup. It will warm you to the core in these winter months. Let me know if you give it a try!

 

 

Hearty Veggie Soup

 

1/2 sweet onion, chopped

2 leeks, chopped
1/4 head red cabbage, chopped
15 baby carrots, chopped
3 celery stalks, chopped
1 potato, chopped
4 cloves garlic, minced
2 tbsp olive oil
1 large can petite diced tomatoes
3 – 5oz cans V8 Juice
1 – 20 oz carton organic vegetable stock
1 1/2 cups lentils
1 can cannellini beans, drained and rinsed
1/2 -1 cup whole wheat orzo pasta
1 bag frozen peas
1 bag frozen corn
5-6 cups water
1 tablespoon smoked paprika
1 teaspoon thyme
salt & pepper to taste

Add olive oil to large soup pot on medium heat. Add chopped veggies and a pinch of salt, stirring occasionally for about 5 minutes. Add can of diced tomatoes and stir. Add organic vegetable stock and V8 juice and let simmer for 5 minutes. Add in lentils, cannellini beans and 2 cups water. Stir. Add in orzo, frozen peas and corn. Add in rest of water, smoked paprika, and salt and pepper to taste. Simmer for 2-6 hours.

I hope you all have a wonderful holiday season filled with joy!