From Therapist to Health & Wellness Coach - Celebrating 2 years Later

It’s been over 2 yrs since Adam and I started our journey to health. We had just had our first son Chico and things were really out of control. We ate out a lot, made really poor choices when we did, were tired ALL the time and our self-esteems were at an all time low. Every night after dinner meant sitting on the couch, one of us running to 7-11 to get ice cream or chips (or both). Bad days meant treating ourselves with food and good days meant celebrating with food. 

 I was still in maternity clothes almost 6 months after having my son and I started to avoid hanging out with friends and being social because getting dressed was always a reminder of how much I didn’t feel like “me” anymore. I kept my feelings to myself because I felt that admitting them would sound like I was ungrateful for what my body had just accomplished in creating and giving birth to our son and as a feminist I felt conflicted. I remember the night Adam came to me and said he was sick of being over 200 lbs and that he felt in his words - "disgusting." It was then that I realized it wasn't ungrateful or anti-feminist to want to be the best version of myself and that it was more important for my son to have a mother who was happy, confidant and most importantly physically HEALTHY and strong! 

We both realized something needed to change but didn’t know where to start. Thank GOODNESS we found this program that worked for us both - I did my own version that was designed especially for nursing mothers because that was of the utmost importance to me. We really came together in the kitchen and our relationship grew even stronger. Within 4 months we were at our goal weight and dropped over 90lbs between us. And it was actually really simple and structured - which was exactly what we both needed. Something we could stick to for more than a few weeks...

I had far surpassed my pre-pregnancy weight (which was my initial goal) and now weighed what I did when I graduated from high school (15 yrs ago). Our lives were so changed by reclaiming our lives that we decided to become certified health and wellness coaches ourselves. This was all while I was on maternity leave from my job at a non-profit as a therapist. Although my dream was to stay home with my son I didn't think that was realistic or possible with our bills and cost of living in Los Angeles. Then I figured - What do I have to lose? So I went for it - and within one and a half months I was making what I made at my full time job. I was stunned. After 6 years of university I was making enough to stay home and not even working part-time!  

It has been two years since I took the plunge to help others as a health coach and I am happy to say that Adam and I both left our full time careers in order to come home, be with our sons (and each other) and help people find their health and happiness too. We believe that work should fit around your life and not the other way around. Who knew all of this would happen from being sick and tired?

So here's to the most transformative two years I have ever experienced. I have stretched myself in ways I never could have imagined, my marriage rocks and we welcomed our second son, Ozzy into the world last month. To be able to enjoy him and not have a constant knot in my stomach that I have to go back to work is incredible. 

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If you know ANYONE who could benefit from integrating health into their lives please don’t hesitate to reach out - it’s what we do - and we love it! GetFitWithFlores@gmail.com & follow us on Instagram #GetFitWithFlores

Non-Scale Victories during my Third Trimester

Yesterday was one of those days where I had a difficult time with my changing body. I have only experienced fleeting moments of this during my pregnancy (thankfully) but then I quickly channel my Hypnobabies "Daily Affirmations" that remind me that "my changing body is radiantly beautiful." I couldn't seem to get in the right headspace so I decided last night that I would try to find a picture of myself as pregnant as I am now and compare them.

I am so glad I did!

I found photos of myself at 35 weeks pregnant with Chico and realized I had the same pants and shirt in my closet! I threw them on and could already tell by the fit that I was going to pleasantly surprised!

It feels like just yesterday I snapped the pictures of myself on top - I remember this was the last set of #ootd (outfit of the day) photos I took for my old blog because not even my maternity clothes felt comfortable anymore. I remember I was headed to my goddaughter's birthday party and even on the drive over I was already dreaming of coming home and putting sweat pants back on so I could breathe again. I was so uncomfortable and couldn't imagine surviving another month of pregnancy feeling this way! I really felt handicapped.

I am currently 34 weeks so there is only 1 week separating where I was in my pregnancy on the top vs the bottom, but the way I feel today feels millions of miles away. I can get in and out of the car easily, all of my maternity clothes still fit comfortably and I am able to wear lots of non-maternity items too! I chase a toddler around all day and even though it can be exhausting, I'm pretty sure that's par for the course when you have a toddler! 

I needed this yesterday - not because I am fighting weight gain while growing a tiny human or hating my changing body (trust me, I know that every single day of this pregnancy is a blessing)- but because pregnancy makes it hard to monitor if eating healthy is paying off physically by just looking in the mirror! The ways I could tell before (ex: how do my clothes fit, do I see more or less muscle tone/definition, etc.) are all moot point now!

So I will just continue to monitor my health the best way I know how - by paying attention to my energy level, my mood, etc. vs looking for physical signs of success! A good lesson for everyone I suspect - to focus more on how we feel internally vs how we look on the outside. 

Do you to take the good road or the great road?

Often times when I reflect back on choices I've made in my life, I've made them out of fear. I don't like "what's ifs" and I don't like the idea of failure. So I worked my butt off in school and had a job I loved. It was rewarding and I loved my clients. But in my 20's I had already hit a ceiling in terms of salary and certainly didn't feel valued or appreciated by my employer. I was tired of struggling and "just getting by." Meanwhile I was always tired, grouchy and saw the world through a "glass half empty" perspective. Never in my life did I think I would have my own business where I still get to help people but I'm my own boss and someday we can pass off our legacy to our sons. I can't believe what is possible when you take a risk, stop letting fear guide you and just get busy. Here's to the risk takers! 

Banana Mint "Ice Cream" with Chocolate Chips

This recipe is all over Pinterest so I lay no claim to it - but it was too delicious not to share with you guys. Great for adults and kids too!

Ingredients:
2 frozen bananas
1/2 cup of fresh mint
1-2 tablespoons of semi-sweet chocolate chips (to your liking)


Directions:
Freeze bananas then cut them into pieces before you toss them into a food processor. Pulse 10-15x then toss in the mint and chips and mix!

That's it! Enjoy the heck out of it. Chico didn't feel like any when I made it so I ate it myself...ya snooze you loose buddy!

Cheesy Tuna Spaghetti Squash Casserole

My new favorite dinner! I am a huge fan of making things that keep in the fridge well so that I can grab something healthy and delicious. If I don't have healthy options available I will make bad choices - this is a fact. I hope you all enjoy this as much as we did!

Ingredients: 

  • Two Cans of Tuna
  • 3 cups spaghetti squash, cooked (6 Greens)
  • 1 tablespoon light butter, melted (1 Healthy Fat)
  • 1/2 tsp garlic powder (1 Condiment)
  • 1/2 teaspoon salt, or to taste (2 Condiments)
  • 1/8 tsp black pepper, to taste  (1/4 Condiment)
  • 1 tbsp grated Kraft Parmesan cheese (1 Condiment)
  • 3/4 cup 2% Fage Total Greek yogurt  (1/2 Lean)
  • 3 oz. reduced fat cheddar, shredded and divided (3/4 Lean)
  • 1/4 tsp dried basil (1/2 Condiment)

Directions:

Poke holes on all sides of the spaghetti squash with a metal skewer or a fork. 

Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard. Next, scrape the inside of the squash with a fork all the way to the skin. You should get strands that resemble spaghetti. Set aside.

Preheat oven to 400 degrees. Combine melted butter, salt, pepper, Parmesan cheese with the yogurt and 2 oz. of shredded cheddar cheese. Stir in spaghetti squash until combined. Pour spaghetti squash mixture into an 8 inch casserole dish. Top with tuna. Sprinkle the remaining ounce of cheese and dried basil over the top. Put in oven and bake for 30 minutes. The casserole is ready when the top is a light golden brown, which makes for a crunchy crust! Serve immediately.

Cabbage Spring Rolls

So Adam and I are always looking for interesting ways to spice up healthy eating while still appealing to our taste buds. We happened upon a recipe for spring rolls that used cabbage for the outer layer and they turned out awesome. The recipe called for shrimp but Adam was stuck on using some ground turkey that we had in the fridge. I can't really complain since he pretty much made them. :)

Spring Rolls:
24 medium shrimp peeled and deveined (about 1 lb) boiled for 7-10 min, let cool in fridge. We used one package of extra lean ground turkey.
1 head of cabbage blanched and peeled (blanch for 2 min tops)
1/2 head of lettuce chopped
1 cucumber sliced
2 cups of bean sprouts
fresh mint chopped
fresh basil chopped
1 bunch of green onion
shirataki noodles drained (we used tofu noodles but there's also yam if you don't want added protein).

Peanut Sauce:
1 tbsp Pb2 mixed with water
1/2 tsp fish sauce (we will use oyster next time - i thought the fish sauce was kinda foul).
1/2 tsp chili paste
1/4 minced peanuts (we skipped)

Spicy Sauce: 
1 tbsp fish sauce
1/2 tsp chili paste
1 clove garlic minced

DIRECTIONS:
Cut the large white vein out of the cabbage. Start from one side to the other, in this order place green onion, 2 piece cucumber, lettuce, noodles, mint, basil, bean sprouts, shrimp (or whatever protein). Roll from one side to the other, tucking in as much as you can. 

Stuffed Peppers.

via Instagram Last nights dinner - stuffed bell peppers. It was so yum and so easy. Made some Israeli couscous and cooked up some ground turkey with mushrooms and olives, added the couscous to the mixture with tomato sauce. Cut off the top of bell peppers, scooped mixture inside and baked for 30 min at 350. Chico loved it too which is always a plus to not have to make different meals for everyone!!

Fat vs Muscle

Weight and pounds looks different on everyone!! 5 lbs of Fat and 5 lbs of muscle may weigh the same but their mass is completely different! It made such a huge difference that I lost 46 lbs of fat when decided to get healthy!! My body is completely reshaped even though I had a baby only 15 mo ago I have definition that I never had even when I was dancing 5x a week and doing athletics in high school!! Ok done tripping out!! I think the gym today released way too much serotonin!!! 20140611-144938-53378445.jpg

Bikini Bound 1 year Post Baby!

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So there I am on the left - 4 months post-baby waiting for breast feeding to magically take the weight off. Some of you may have read my post when I first started out in my quest for health - HERE.  I was so unhappy with the way I looked and felt guilty for feeling this way. I had an amazing healthy newborn and felt ashamed for focusing on what I wasn't happy with about myself physically - as if it made me sound ungrateful for my baby; but when I looked in the mirror or got dressed to go out I would cry because I hated the way I felt and looked. I began to think maybe I was just going to have to get used to the way I looked - even though I was miserable.
My goal was just to be what I weighed when I got pregnant.
Here I stand today, my baby is a year old and I am 43 lbs less - but the coolest part is that I am 28 lbs LESS than I was when I got pregnant. We are going to Aruba and for the first time since I was a teenager, I am not dreading wearing a bikini. I never thought my body could look better after having a baby, but you guys it is totally possible. More than losing the weight, learning how to keep it off forever was the coolest part for me. Also disproving the myth that one needs a gym membership to lose weight was eye opening. This program has changed my life so I created Get Fit With Flores to help teach others how to feel and do the exact same thing!
If you relate to what I've said at all please don't hesitate to reach out to me - I promise I can help!
Emily
ecyanez@gmail.com

Breadless Breadsticks!

20131203-205946.jpgI made these awesome "breadsticks" tonight with dinner and it was so easy I thought I would share with you. 

Ingredients:

Cauliflower, Egg Beaters, Reduced Fat Mozzarella

Directions:

Preheat oven to 350. 

Mix 1 cup of grated raw cauliflower with 1/4 cup of egg beaters and half a cup of mozzarella in a bowl. Line a 9 x13 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan). Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. 

We had it with soup but you can have it with marinara sauce too!