Remember that time I had a baby and wanted insurance against letting myself go while embarking on a new phase of mom life with two kids? I do. It was last year. Our little muffin Elsie is now a year and a half old, and Edgar, the original Ranch Baby is three and a half.
They are why I get up in the morning. And drink all the coffee. And vacuum all the time. And why I seriously feel like I need to be in good shape, just to fulfill my responsibility of keeping them out of peril. They are climb-y, scheme-y, busy little gremlins.
For the After Baby Un-Diet Chef Kirsten Helle developed healthy beef recipes for us, and shared her best advice for building a healthy lifestyle. The results? We shared some around this time last year. More significantly, where am I today? I still don’t do sports bra before-and-afters, but I think this fun glamazon photo over the holidays shows I’ve successfully avoided frumptown. And call me Oprah, but I’m going to uncharacteristically claim that 2016, based on what I’ve learned about nutrition, fitness and myself over the last couple of years, is going to be the year of my best body.
Photo/Hair by Corinne Brown, Salon Circa, Seattle
Chef Kirsten continues to serve several Seattle Seahawks players and their families as a personal chef and was just on the cover of Woman’s Day magazine, sharing her journey to a healthy weight and lifestyle. She’s just so dynamite, we asked her to team up once again to teach a class for our At the Kitchen Counter with Beef series this month.
Chef Kirsten is such an incredible instructor. She combines her practical philosophy with her chef-mastery of flavors to make healthy recipes both simple to make and exploding with flavor. She basically eliminates everyone’s top two reasons they think they can’t sustainably cook and eat healthy.
The class learned how to make three dishes: Chili Colorado, Korean Style Beef, and Caribbean Mojo Beef (click for all of these recipes). What do these recipes have in common? Two things – lean beef cuts, and sauces loaded with healthy veggies and spices made in a blender. The recipes were inspired by how she fuels her professional athlete clients to meet their nutritional needs with the flavors they love. Certified Angus Beef provided lean ground beef and sirloin, which are both great options (remember to look for “loin” and “round” in the name when you’re choosing lean beef cuts).
It’s safe to say I liked what I tasted at the class. On my weekly-ish grocery shopping trip I got all the ingredients for the sauces and made several batches for the freezer all at once. Doing this gave me a deep inner calm, knowing I’ve started future dinners weeks in advance. For those ten seconds I have my freezer door open and I glance at my stack of nutritious sauces it gives me the impression that I have my mom-crap together. Fleeting, but I’ll take it.
This is me and my pot of Chili Colorado in my R2-D2 jammies. It’s safe to say I’m in a pretty happy mom zone here. I’ve been sharing these creations and crowd-sourcing dinner and leftover ideas on the WABeef Instagram and Facebook pages.
Which results in things like this for lunch. I hadn’t thought about Chili Colorado baked potato, but it’s just. So. Right.
The blender sauce trick for effortlessly adding flavor and nutrition to our meals is one of my favorite, most-used Chef Kirsten tips. If you’re looking for simple ways to amp up your healthy eating efforts, check out all of the After Baby Un-Diet recipes and the meal plans and services Chef Kirsten offers through her newly redesigned website!