As a Personal Trainer one of the most asked questions I get tend to have nothing to do with exercise but always have to do with nutrition. Food is fuel but it is also much, much more. In a world of "If It Fits Your Macros" and Buzz word super-foods it is easy to get caught up in fad diets and cleanses that nothing but under nourish and cost you an arm and a leg.
Food is not as complicated as you may think. I take a whole-food scienced based look at the field of nutrition and c an build you a sustainable, healthy and delicious meal plan that you'll love to eat.
In a 2002 article "What is Fitness" CrossFit published that in the theoretical hierarchy of an athlete (Oh and by the way we are all athletes) that nutrition is the foundation of any great athletic program. We must fuel the body in order to move the body, "You can't run a car without first putting fuel in the tank."
But what fuel and how much is the first questions I get.
In the same article the following statement was made which is one that I believe wholeheartedly sums up my nutrition philosophy:
"Eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Keep intake to levels that will support exercise but not body fat."
If your interested in learning more or want help getting healthy food habits contact me and we can get started today.
34 Merivale Road, Parkvale
+64 027 967 2510
Preheat oven to 325F.
Line baking sheets with parchment paper or a silicone mat.
Combine egg whites and allulose into a mixing bowl.
Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy.
Stir in sliced almonds and unsweetened coconut flakes.
Whip ingredients until mixture is evenly distributed cookie batter.
Spoon or scoop cookie batter into mounds on to the baking sheet.
Space cookie batter mounds evenly and generously on baking sheet.
Flatten the top of the mounds with the spoon or scoop.
Bake cookies for 10 minutes.
Rotate the baking sheet in the oven.
Bake cookies for another 8-10 minutes until they are toasted and crisp.
Remove baking sheet from oven and cool.
In a bowl, mix together, egg and vanilla extract.
Mix in baking powder, almond flour, and cinnamon.
In a bowl, mix together, egg and vanilla extract.
Mix in baking powder, almond flour, and cinnamon.
Lastly, add in the mozzarella cheese and coat it evenly with the mixture.
Spray your waffle maker with oil and let it heat up to its highest setting.
Cook the waffle, checking on it every 5 minutes until it gets crunchy and golden. A tip: Make sure you put in half of your batter. The waffle maker can overflow, making it a messy process. I suggest putting down a silpat mat for an easy clean up.
Take it out carefully, and top it with butter, and your favorite low-carb syrup.
Your meal plan, updated from anywhere.
Continuous follow-up on your progress.
Notifications at meal times.
Get in touch with me at any time.
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