Liz Morrow Liz Morrow

fit week // kayla itsines bbg


lright folks, let's talk new year's resolutions!  I know this is a time when gym memberships skyrocket, diet plans abound, and everyone is feeling super confident about their fitness goals for the new year.  This week I'm focusing on my fitness and health plan for the next year, my goals, and my strategies for making my lifestyle as healthy as possible!

Over the past couple years I've really enjoyed pursuing my own fitness and feeling healthy and strong more so than I ever have before.  I did probably three-ish rounds of Insanity, off and on, for about a year and a half to two years and really enjoyed the results and routine of doing the Insanity workout.  But I'm ready for something new.  I love intense workouts, and I was looking for something that added in a bit of weight on top of cardio.  I do love how Insanity doesn't require any equipment, and that made it really easy to even do on the road (I did it in my grandma's living room and multiple hotel rooms), but I wanted to add more tone and muscle than I was getting by just using my own body weight.  I took to instagram and did a google search of inspiring fitness IG accounts and found Kayla Itsines' account and started following.  The snippits she posted of her workouts looked intense, and she used some weights in her workouts as well, both of which I was looking for.  I also really enjoyed seeing the transformations of real girls who had done her program, which really inspired me.  A lot of workout programs feature extreme transformations and vast weight loss, but that's not my story.  I'm a small person just looking to tone up, get strong, and feel healthy, and that's what most of her transformations show.  I was sold.

 

 

I bought and downloaded her Bikini Body Guide and I'm super excited to start it in January.  She has both a workout guide that takes you through 12 weeks of workouts (and if you finish and want to step it up even more, she has BBG 2.0 which goes from week 13-24), and if you're a workout newbie and aren't sure you can cut it at the beginning, she also includes 4 weeks of easier workouts to start you off and get you ready for week 1.  These photos are taken back in late November right after finishing month 2 of Insanity, before we went to Hawai'i.  I'll be taking new "before" pictures when I start Kayla's guide in January since by then it'll be nearly two months of laying around, eating holiday treats, and not doing any workouts whatsoever.  I feel fine in terms of how my body looks, but I want to feel stronger.  We haven't climbed at all in the last 5 months (okay, well, we just climbed one route in Joshua Tree last week, but that's been the first time in 5 months), which is sad, but our lives changed a bit and something had to give and it turned out that rock climbing got the short end of the stick.  I really enjoyed how strong I felt because of rock climbing and maybe we'll get back to it, but for now I just want to feel strong and I'm looking forward to Kayla's guide pushing me physically.

She recommends getting both the workout guide and her nutrition plan as well, but I opted for just the workout guide as I'm planning on doing the Whole30 program to get back on track with my nutrition after the indulgences of the holidays.  She just revamped her nutrition guide, though, and now offers vegetarian and vegan options, which I think is pretty awesome!  I'm neither vegan or vegetarian, but I know that a lot of fitness nutrition guides tend to overlook those areas.


I'll be talking more about my plans for Whole30 and kickstarting my health when it comes to eating tomorrow, but I'm planning on starting both Whole30 and my BBG workouts when I'm finally done traveling for the holidays, which will be on January 12th.  I'd love it if you guys wanted to get on board with me and support one another.  I'm super goal motivated, and one thing I've wanted to do in order to have a tangible goal is enter a body building competition, but unfortunately the one that I was looking into is on the same day as our next Adventures in Oz burlesque show this April, so I might have to put off that goal for a bit.  I'm so motivated by competition, and it's such a physical goal (though certainly daunting and a whole new world!) so I'd love to at least try it once!  Have any of you guys done body building competitions before?  For now I'm going to start with Kayla's guide and I also got a gym membership through Groupon, but maybe later in 2015 I'll be able to see if it's in the cards!

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Liz Morrow Liz Morrow

postcards from paradise pt. 3


his month has been travel mania!  Dan and I just got back from spending Christmas in Palm Springs with his family and in less than a week I get on a plane to Anchorage to shoot a wedding!  These are the last few photos from our time in Hawai'i, and a little video I made from some of the footage I shot.  I'm no filmmaker like my brother but I do enjoy shooting a bit of video now and then.  The last couple days we got big enough waves on our beach for boogie boarding, which Dan loved.  We also went hiking at twin falls, which is sort of a tradition of ours.  It's a short little hike, but you get to swim in the pools and, if you're brave, jump off the falls.  It was a little chilly for swimming that day, but I felt like conquering some fears so I took the leap.  My mom got footage of it in the video, but I edited out the five minutes of me standing there chickening out before I finally jumped.  


 


 

 


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Liz Morrow Liz Morrow

Pumpkin Spaghetti Squash Carbonara


e get hella winter squash from our CSA, which is slightly overwhelming, but also not bad because they last quite a long time and you can always roast them and then freeze the puree (confession: I still have frozen pumpkin puree from last year...).  Luckily I actually really enjoy pretty much all squash, which I'm not sure I knew until I was an adult.  I don't recall eating lots of squash as a kid, though maybe my mom hid it in dishes to get us to eat it, but if I remember right, she did mention how when she was a kid her mom fed her canned squash and it was gross, so she endeavored to save us from that fate.  I mean, canned squash in the 60s probably wasn't that great, let's be real.  Locally grown, organic, farm fresh squash though?  Yum.   

This past summer, Dan and I planted a bunch of herbs in front of our house, which has turned out to be so great when it comes to seasoning dishes.  Just run out the front door with a pair of scissors, snip some leaves, and we've got fresh herbs to cook with!  We did sage, thyme, marjoram, rosemary, and lavender.  My last attempt at growing herbs was a failure, but I'm convinced basil is just a finicky herb and refuses to grow for me.  We did have mint, too, but I forgot to water it for a couple months. There's rogue mint growing in our old neighborhood, though, so whenever I want to start a new plant, I just go snip a piece from the alley where it's infested and plop it in some water until it starts to grow roots and bam.  New mint plant!



Ingredients
(recipe via cooking for keeps)
For squash:
1 spaghetti squash, roasted
2-4 tbsp olive oil
salt + pepper

For breadcrumbs:
1 tablespoon butter
1 cup breadcrumbs
1/8 tsp salt
1 tablespoon fresh sage, chopped
1 tbsp grated parmesan cheese

For sauce:
3 egg yolks
1/4 cup half & half
1/4 cup pumpkin puree
1/4 tsp salt
1/4 teaspoon cinnamon
3/4 cup grated parmesan cheese


INSTRUCTIONS:
1. Preheat oven to 375 degrees. Slice squash in half lengthwise. Drizzle with a little olive and sprinkle generously with salt and pepper. Roast for about 45-50 until easily pierced with a fork.

2. While the squash is roasting prepare the breadcrumbs and sauce base.  In a large non-stick skillet melt butter over a medium heat. Add breadcrumbs, 1/8 teaspoon salt, sage and 1 tablespoon parmesan cheese. Toast until golden brown, making sure not to burn. Remove.

3. In a medium bowl, whisk together egg yolks, pumpkin, cinnamon, 1/4 tsp salt, half & half, and parmesan cheese.

4. Once the squash is done roasting, let it cool for a few minutes.  Using a fork, pull the squash away from the skin, creating “noodles”.  Pat with a paper towel to remove excess moisture.

5. In the same skillet you cooked the breadcrumbs, heat over a low heat. Toss the hot spaghetti squash noodles into the skillet along with the egg yolk mixture. Toss the noodles until completely coated. The hot squash will cook the eggs.

6. Season to taste with salt and pepper. Top with breadcrumbs and extra parmesan cheese and garnish with fresh sage leaves.  Enjoy!

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Liz Morrow Liz Morrow

merry christmas!


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Liz Morrow Liz Morrow

postcards from paradise pt. 2


e've been back from Hawai'i for a couple weeks and it kind of feels like it was all a dream!  A very good dream.  Also, looking at these photos is a little crazy because the day after we got home, Dan shaved his beard clean off!  Ah!  It was a little very unsettling.  I've gotten used to it now, but it's funny how different he looks in these photos!  I think if I lived in Hawai'i I'd have to make a living taking pictures of plants and cocktails, because both are just so much more pretty and vibrant in tropical climes.  But I probably shouldn't live in Hawai'i because I'm sure I'd drink way too many Mai Tais.  Too much of a good thing.
I feel like we're itching for a change of scenery, Dan + I.  Between going to Hawai'i and having time to dream, and talking to people who have been inspirational, we've been talking a lot about moving or just traveling more.  We just chatted with one of Dan's old high school friends who just came back from living in NYC for two years and we were like, "Huh... we could do that, that'd be interesting, eh?"  It's nice daydreaming about living somewhere else for a bit, though I suspect that regardless of where our travels take us, we'll probably end up somewhere in the PNW.  Still, I don't want to spend my whole life in Tacoma.  As much as I love it, I need to stretch my legs and get out for a bit. 



 


 


 
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Hi, I’m Liz

I'm an artist, writer, designer, DIY renovator, and … well basically I like to do all the things. If it’s creative I’m probably doing it. I’ve spent over 30 years voraciously pursuing a life steeped in creativity and I wholeheartedly believe creativity and joy are inextricably linked.
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