This week has been full of good news, good food, and a lazy rainy day!
First order of business is that I am SO EXCITED to announce I have been accepted as a For Two Fitness Ambassador. They have the cutest fitness shirts for mommies to be and quite possibly the most comfortable workout pants I’ve ever put on. The material they use is soft, comfortable, and flattering. Check them out at www.fortwofitness.com
On Saturday I attended a fabulous Prenatal Exercise Workshop at BurnSF with the owner, Lisa Corsello. It was informative and so great to meet other women (and Instructors) who are interested in keeping fit during pregnancy.
I’ve also started working on my new program MamaFIT! A Pre/Post Natal exercise program to help women stay in shape and get their bodies back! Stay tuned!
J.B. has been cooking up a storm this week and I get to reap the benefits! Last night he made this amazing gluten-free pasta dish with a marscapone and parmesan cheese sauce. It’s light, super easy, and a MUST try!
JB’s Light Pasta and “Cream”
*makes about 2-3 servings
1/2 box of Quinoa Rotelle- We used Ancient Harvest
1 Bag of Spinach
1/2 cup of cherry tomatoes
2 shallots, diced
1/2 cup of broccoli florets
1/4 cup of marscapone cheese
1/2 cup of parmesan cheese, shredded finely
1. Cook the pasta according to box preparation.
2. In a large pan, saute the shallots in 1 tablespoon of olive oil for about 3-5 minutes. Add the spinach and carefully stir until spinach reduces down. Then, add the broccoli and tomatoes. Saute another 3-5 minutes. Add salt and pepper as desired.
3. Reduce heat and add in marscapone and parmesan cheese. Gently stir till the cheeses blend with the vegetables. Add pasta to the saute pan. Stir till all is blended and coated. (We call this goodness!) Enjoy!
How has your week been? Let me know if you try the recipe!!!!