*Love Your Body* *Skinny Pasta Carbonara*
Dear Friends!
What an exciting and super busy time of year! Summer is just around the corner; which means many of us are overwhelmed with end of the school year, graduations, proms and weddings! I can’t believe my daughter’s wedding is just six weeks away! It’s been a fabulous group effort, including my wonderful clients and classes who have been so supportive, entertaining and enthusiastic during all our full-body, gotta look good in my dress workouts!
While most plans are right on schedule, what I didn’t plan for was an injury! While teaching a running class for Stanford University’s School of Medicine I felt a sharp pain in my foot. Rather than listen to the voice inside my head that said stop, I kept on running. Until I literally couldn’t run another step, I could barely walk. I managed to tear the muscles between the bones in my foot. Although I won’t be running or training like I want to for the next 6-8 weeks, it’s not a stress fracture. I WILL dance at my daughter’s wedding! I WILL be teaching all fitness classes and giving my Stanford runners some great track workouts!
Some of the things I did right:
1. I immediately called my running coach and doctor!
Thank you Dr. John Martin for seeing me right away, correctly diagnosing the injury, and helping me manage the pain. Thank you also, for insisting I see a specialist as soon as possible to rule out anything more serious! Thank you Dr. Terence Delaney, my new favorite Orthopedic Surgeon who ordered an MRI and made my day with the good news!
Dr. John Anthony Martin (408) 691-9453
Dr. Terence Delaney, MD (408) 402-5742
I cannot recommend these two excellent doctors highly enough!
2. I dialed in my nutrition! Good nutrition is an essential part of healing. This includes drinking Shakeology every day, especially when it’s hard to always eat clean during this super social time of year. I also added Vitamin D3 and Calcium to my supplements to ensure that my bones stay as strong as they are now.
3. I bought a new pair of shoes! Don’t exercise in worn out shoes. I should have known better!!
What’s new:
Love Your Body Boot Camp starts NOW! May and June we will be focusing on TOTAL body transformation, calorie crushing workouts created by myself and super trainer Kelly Campbell! If you are interested in slimming down, losing inches, nutritional guidance, gaining energy and confidence, this is the program for you! Your first class is FREE. Family members are FREE, and this summer I am offering BRING A FRIEND FOR FREE! Don’t feel like you have to be in shape before you join us! You will feel comfortable and empowered, I promise! Sign up at LGBootCamp.com or drop in anytime!
Boot Camp Schedule:
Monday, Wednesday, Friday: 6:00AM, 7:00AM & 9:00AM
Tuesday, Thursday: 7:00AM (NEW) & 9:00AM
Week of June 22-26: One GREAT class at 8:30AM taught by Kelly!! I will be on vacation.
What’s for Dinner:
I promised my son, who is home from college, I would make some of his favorite dishes. This isn’t the version I’ll make for him. You don’t want to know. wink emoticon This is a lighter and satisfying version for the rest of us!!
Skinny Pasta Carbonara
Prep time: 5 minutes
Cook time: 25-30 minutes
Yield: 4 servings
Serving size: 2 cups
Ingredients:
8 oz whole wheat angel hair pasta
6 slices turkey bacon, chopped to ½ inch-1 inch pieces (I will use regular bacon or pancetta)
1 Tbsp extra virgin olive oil
2 tsp minced garlic
2 cup frozen peas, thawed (I will use fresh broccoli)
2 eggs, at room temperature
1¼ + 3 Tbsp cup skim milk
⅛ tsp nutmeg
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
¾ cup grated Parmesan Cheese
Instructions:
Bring a stock pot of water to a boil. Add angel hair pasta and cook according to directions. 2 minutes before pasta is done, add in peas. Drain and set aside, let cool.
Meanwhile, in a large nonstick skillet on medium heat, add turkey bacon and cook until crisp. Transfer to a paper towel and bot excess fat off, set aside.
In a large bowl, add eggs, ½ cup Parmesan, olive oil and garlic, whisk until combined.
In a medium sized pot over medium heat, add milk, nutmeg, garlic powder, salt and pepper. Bring the mixture to a boil while stirring. Once the milk begins to foam around the edges, about 3 minutes, remove from heat, let cool for 2 minutes.
Add the milk mixture in ½ cup increments to the egg mixture while whisking continuously.
Now add the whisked egg and milk mixture back into the medium pot on the stove top and heat to medium while continuing to whisk for 2 minutes.
Remove from heat, whisk in 3 Tbsp of cold skim milk and allow sauce to stand for 2 minutes or until thickened.
Toss sauce with pasta and peas.
Crumble turkey bacon into small pieces and add to pasta. Top pasta with remaining ¼ cup of Parmesan cheese.
Nutrition Information:
Per Serving: (2 cups)
Calories: 395
Calories from fat: 60
Fat: 14g
Saturated Fat: 4g
Cholesterol: 126mg
Sodium: 696mg
Carbohydrates: 46g
Fiber: 6g
Sugar: 6g
Protein: 21g
Calcium: 33%
Iron: 16%
WWP+: 10
Much Love,
Lori
Lori Beveridge
Owner, Couture Conditioning
Custom Fit Personal Training ™
www.coutureconditioning.com
www.shakeology.com/loribeveridge
The good Lord gave you a body that can stand most anything. It’s your mind you have to convince. -Vincent Lombardi
