Friday Fitness update 1: Easy Garlic Shrimp with Roasted Veggies Meal Idea

I’m pretty lucky to have a BFF that not only works out with me but is teaching me the correct form. She used to be a competitive Olympic weight lifter. Since she has known me for fifteen years, she also doesn’t put up with my crap.  We used to put on our Adidas gear and strut into the club together long before we were moms.  Now we put on our compression capris and knee sleeves and she drags me to the bar…and not the kind of bar that serves hot wings and alcohol.  There are plates, though, heavy ones.

I am happy to say I’ve already made gains in the gym. In two weeks I have gone from barely lifting the bar with no weight on it to squatting 115 pounds.

It’s hard to lift confidently when you are clearly the most inexperienced and out of shape person in the free weight area.  My “coach” told me that in weight lifting confidence is a huge part of being successful.  Unfortunately I struggle with that part of it sometimes.

I struggle with feeling supremely weak and inferior while I am learning proper form. I still show up so that has to count for something, right?

Support is important when you are have fitness goals. Tweet

I am blessed to have support from my husband,friends, and all of my readers. Thank you.

Not everyone has someone teaching them how to lift and how to eat properly.

So I will do my best to pass on some of the tips that are given to me.

One of the most difficult parts of being fit is eating healthy.  Eating nutritious food doesn’t mean eating yucky food.  I prefer the taste of healthy food, actually.  I just don’t like the thought and preparation that goes into consistently preparing healthier food.

I shared my breakfast smoothie already.

Here I will share one of my “go-to” meals.

Shrimp and Roasted veggies

I saute shrimp and lots of garlic in a teaspoon of olive oil.  I season it with this organic steak seasoning I get at Whole Foods.

For the veggies, I toss them in olive with some Hawaiian red salt (or any sea salt) and Italian Seasoning.  Roast @ 425 degrees until done.  I normally make this in a big batch with whatever veggies I have on hand (usually sweet potatoes, asparagus, broccoli, and zucchini) and then portion it out for later meals.

I get lazy sometimes or too focused to stop what I am doing (ahem crafting or blogging) and make a good meal so having something in the fridge that I can pop into the microwave is critical for me.

We all have to start somewhere.  Yesterday, a personal trainer that was passing by while I was deadlifting stopped to give me tips to help make it easier.  He told me “Oh, you must very new.”  I wanted to punch him in the gonads.  We all start somewhere.