The past two weeks I have not trained due to illness and it has been hard but I had to rest! I had bronchitis and then it lead to my whole body aching and today I just have a sciatic nerve pain shooting up my right leg. This is a vast improvement to the whole body aches.
When ill you need to understand your body is giving you a message to rest. No matter how bad you want to train or you “love” the gym you cannot put the body under extra stress. So here I am back again starting training again. If you ever feel unwell or get sick it is advisable to rest and recuperate until you are 100% better.
It helps when you think back on good memories to get you through times that are challenging and one such day was the photo shoot above earlier this year. This is a photo of me with Mariya Mova a photographer in Melbourne. We did a shoot for the Living Beauty advertising campaign that has been featured in Women’s fitness Mag Oxygen. My campaign will again feature in the Feb/March edition, so look out for it as the gorgoues Gemma Dawson, Assistant coach will also be featured.
I have been stretching daily and eating really well and today I thought I would share this recipe. TMX refers to thermomix and so do the settings on how to chop up things but you can adapt it for cooking in a saucepan. The rice and almonds need to be finely ground so if you don’t have a thermomix you need to buy them already ground.
This week it is back to training and I am starting a new weights program. I also have a few new Living Beauty girls starting their preparations for the competition season in 2012. I love helping them on their journey.
I hope you enjoy this recipe, it has so many nutrients and tastes amazing!
Creamy Chicken & Almond soup (no dairy!)
– 50g brown rice
– 50g raw almonds
– 1 small piece ginger
– 1 stalk celery
– 1 large carrot
– 30g olive oil
– 300g chicken, cubed
– 1 litre water
– 2 T chicken stock paste (made in TMX)
1. Grind the rice for 1 minute on speed 9. Add almonds and grind 20 secs on
speed 9, or until fine. Set aside.
2. Place ginger, celery (quartered) and carrot (quartered) in bowl and chop for
3 seconds, speed 5.
3. Add olive oil and cook for 3 minutes, 100o, speed 1.
4. Add chicken and cook 3 minutes, 100o, speed 1.
5. Add water, stock paste, ground rice and almonds, and cook for 30 minutes,
100o, reverse, speed 1.
6. Adjust seasonings if needed, and serve.
Have a great weekend.
Love and Light
Amelia x o