by Christina | Jul 31, 2019 | Wellness
You don’t need any equipment to get a great full-body workout in! You can do this workout anywhere, anytime. Adjust the rep ranges to your fitness level, and make sure that you’re doing each rep with proper form. If your form breaks down, you’re doing too many reps! Make sure you warm up / prime your body before getting started.
This workout is divided into supersets. Perform each exercise in the superset one after another, and then rest 30 seconds. Repeat the superset 3 times total. After you’ve completed the superset 3 times, rest 1 minute before moving onto the next superset.
Superset 1:
Jump Squats, 12-15 reps (video)
Cross Over Pushups, 10-15 reps (video)
Superset 2:
V-Ups, 15-20 reps (video)
Tricep Dips, 12-20 reps (video)
Superset 3:
Supermans, 12-15 reps (video)
Jump Lunges, 12-15 reps each side (video)
Superset 4:
Inchworm, 12-15 reps (video)
Split Squats, 12-15 reps each side (video)
Superset 5:
Rainbows, 12-20 reps each leg (video)
Bicycle crunches, 15-20 reps each side (video)
by Christina | Jul 24, 2019 | Recipes, Wellness
I used to think I did not like pork chops. I thought pork was dry, tough, and flavorless, and then I learned that the pork I ate growing up was overcooked, reheated in the microwave, and THEN served to me. Yup, that’ll make you not like pork.
Since going paleo a few years ago, getting into cooking, and expanding my palette, I decided to venture out and try pork again. I saw so many of my favorite recipe developers making delicious-looking pork recipes and talking about how much they loved pork, so I felt like I was missing something. Did they really love that dry, rubbery, flavorless piece of meat?
So I went to the store, bought a pork chop, and cooked it – with very low expectations. A little scared to take that first bite. But I did, and… wait a minute… it was actually really good. Hm. Funny how cooking something correctly can make it taste completely different, right?! Shocker 😉
If you want to know how to cook a pork chop the RIGHT way, this is definitely the recipe for you. With just a few simple steps the night before, you’ll be ready to make the most delicious pork chops you’ve ever eaten in your life.
The pork chops themselves have a delicious, smoky, irresistible flavor after you’ve left them in the marinade overnight. A good marinade is truly the key to delicious meat. After the pork chops have marinated, all you have to do is pop them on the grill!
The grill will add even more to that smoky, rich flavor with lots of depth. You can finish the pork chops on the grill, or in the oven if you choose! For the best flavor, I suggest the oven. Just make sure you have the oven heated ahead of time so that you can pop the pork chops directly in there for the final 10 minutes.
So, we’ve got pork chops with an ah-mazing marinade, but that’s not all. The real star of the show is this delicious paleo peach chutney, which is the perfect way to bring spring / summer flavors to the dish!
I’ve recently been on a peach kick thanks to the summer weather, and adding them into this dish as a chutney is the perfect way to wrap it all together and give the pork chops something extra special!
This peach chutney is the perfect mixture of sweet, fruity, acidic, and savory. You might not expect these ingredients to go together so perfectly, but they’re the perfect combination. That’s what makes this dish so special!
Plain pork chops can be a bore, but when you use a killer marinade and a mouthwatering peach chutney, you’ll never look at pork the same way! Make this dish for family or friends, and I can guarantee they’ll love it!
This is the perfect paleo recipe to grill up on a summer night and pair with a few simple sides for a full meal! It’s so easy to make, but you’ll definitely impress with the “fancy” chutney!
Paleo Grilled Pork Chops with Peach Chutney
Serves: 4
Total Time: Overnight Prep + 25 minutes
Ingredients:
- 4 large bone-in pork chops
Pork Marinade:
- 1 tsp salt
- ¼ cup coconut aminos
- 1 tsp fish sauce
- 1 tsp minced garlic
- 1 minced jalapeno
Peach chutney:
- 1.5 lb of peaches, diced in small bits
- 1/2 red onion chopped finely
- ¼ inch ginger chopped finely
- 1 minced jalepeno
- 1 cinnamon stick
- 2 Juniper berries
- ½ tsp mustard seed
- 1 tsp smoked paprika
- 1/4 tsp salt
- 2 tbsp lime juice
Instructions:
- The night before you want to serve the dish, combine all marinade ingredients together in a bowl. Place the pork chops in the bowl and marinate overnight.
- To make the peach chutney, mix together all the peach chutney ingredients. This is best if done the night before so the flavors meld together.
- The day of, remove the pork from your marinade. Grill the pork chops on a medium-high grill or grill pan. The pork chops will grill quickly from the marinade, so have your oven already on at 400*F if you want to finish them in the oven for 10 minutes. The pork is done when the internal temperature reaches 140*F.
- Remove the cinnamon stick and juniper berries from the peach chutney, and serve the chutney over the pork chops.
by Christina | Jul 23, 2019 | Member Exclusives, Wellness
This 15-minute HIIT workout is a great way to break a full-body sweat when you’re short on time. No equipment is needed – just your bodyweight! You can do this on travel, in your room, or anywhere you’re caught without a gym. Even though HIIT workouts are short, they are intense. You shouldn’t be able to go longer than 15 minutes. I don’t recommend doing HIIT more than once or twice a week for most people, if that.
___________________________
This complete post is only available for The Channel Collective members. Click here to become a member, or click here to log in!
by Christina | Jul 17, 2019 | Member Exclusives, Wellness
All you’ll need for this upper body workout is a set of dumbbells! The heavier your dumbbells are, the less reps you’ll need to do for each exercise.
Adjust the rep ranges to your fitness level, and make sure that you’re doing each rep with proper form. If your form breaks down, you’re doing too many reps! Stop 1-2 reps before fatigue. Make sure you warm up / prime your body before getting started.
___________________________
This complete post is only available for The Channel Collective members. Click here to become a member, or click here to log in!
by Christina | Jul 16, 2019 | Recipes, Wellness
The weather has really been heating up here in San Diego, and all I’m craving are light salads and water-rich foods for the extra hydration!
Smoothies, salads, fruit – now is the time of year for everything light and fresh! I turned my oven on the other day and immediately thought, Nooooope. Bad idea.
It’s easy to get stuck in a salad rut, but this Grilled Watermelon Salad is a fresh take on old favorites. This salad will transform some of your favorite foods into something totally new!
Instead of gnawing on regular watermelon like most people do in the summer, pop it into a light and fresh salad as the perfect way to switch things up. This salad will impress anyone you serve it to!
This Grilled Watermelon Salad is fruity but also has a savory, smoky flavor from the vegetables and spices. The flavors compliment each other perfectly! Grilling the watermelon gives it something extra special.
This salad is extra hydrating and has the ideal blend of different textures, thanks to the crisp watermelon, crunchy pepitas, soft arugula, and light dressing!
This is a great way to get greens down any kids who enjoy watermelon, or a fun way to add a serving of fruit into an adult’s day!
You can serve this salad as a light side with any spring or summer meal, or as a fresh snack to keep ready in the fridge for a hot day!
It only takes a few minutes to pull together, and you’re good to go! This recipe is paleo, vegan, vegetarian, soy-free, and nut-free! This is perfect to bring to a barbecue, summer pot luck, pool party, or just for a night at home! If you haven’t grilled watermelon before, now is the time.
Paleo / Vegan Grilled Watermelon Salad
Time: 10 minutes
Yield: 1 large bowl, serves 5-7 as a side
Ingredients:
- 1 whole watermelon
- ¼ cup chiffonade of mint
- 1 tsp balsamic glaze
- ¼ cup pepitas
- 1/2 tsp chili powder
- 3 cups arugula
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt
- 2 tbsp shallots, mandolin thin
Instructions:
- Cut the watermelon into 1/2 inch thick slices. Turn your grill on medium high, and sear the watermelon until you see grill marks. This should take around 1 minute per side. Set the grilled watermelon aside.
- Cut the watermelon into ½ inch cubes. Drain in colander for 10 minutes.
- Toast the pepitas with chili powder in a saute pan for 3-5 minutes.
- In a bowl, combine the olive oil, shallots, balsamic glaze, and salt. Use this to dress your arugula.
- Combine the dressed arugula, watermelon, mint, and pepitas into a large bowl. Taste and add more salt if necessary.
