You’ve heard us say it before — start small. Make one change at a time. Eventually, it will become a habit. A series of small steps can lead to BIG change, BIG success.
This concept holds true for many things in life — both physical and mental. Maybe you want to become fitter? Maybe you want to eat healthier? Maybe you want to change careers? Maybe you want to change your frame of mind?
That first, single step is the hardest. But, you CAN do it. We know you can.
“It is never too late to be what you might have been,” George Eliot.
It’s never too late. If you’ve been following Two Fit Moms since we launched our website, you know that this is our mantra.
We are committed to inspiring everyone — but especially moms, like us, that it’s never too late to be your best self. Regardless of your age, you can achieve your fitness goals, your career goals, your life goals. You can change direction at any time and realize your potential.
This motto is one that can be applied to many aspects of life. And, we think it’s worth repeating.
Remember. It’s never too late to be your best self. It’s never too late to be fit. It’s never too late to achieve your wellness goals.
Has this quote inspired you too? If so, let us know how.
It was a chilly day in New York City, but that didn’t keep people away from today’s amped up yoga event hosted by Kohl’s and led by Two Fit Moms — Laura and Masumi.
The event marked the launch of the new Gaiam women’s apparel line for Kohl’s which was created to inspire people to be fit and achieve the best version of themselves.
We are happy to say that we had a hand in the design and fit of the yoga clothing. The pieces are beautiful and affordable – and are sure to encourage health and wellness.
Masumi and Laura led a one-hour yoga flow in New York City’s High Line Park. More than 80 guests — a combination of media, influencers, bloggers and celebrities — got their yoga groove on with their nifty new Gaiam yoga mats.
It was an amazing day – so exhilarating. We are excited to be associated with Gaiam and Kohl’s — two like-minded brands that also embrace the concept of yoga for everyone.
We hope you check out the new line of apparel in Kohl’s stores and at Kohls.com. In the meantime, here’s a glimpse of some of the apparel — which is perfect for every woman – especially moms!
If you are like us, you are always on the go! Whether you are a working mom or a stay-at-home mom, you are all too familiar with having no time to spare. Being able to rely on quick and nutritious recipes are key (especially if you can make them ahead of time!). That being said, we are here to help.
I want to share one of my favorite on the go meals. It’s Arugula Pesto.
I’m a big fan of pesto. You can make it many ways — with different greens (maybe fresh spinach?) and herbs (think basil, parsley) and nuts and cheeses. I like arugula. I prefer the taste, and I can also always find a pre-washed bag of arugula in the grocery store, so it works for me.
Generally, pesto will involve nuts. This version does not. I actually prefer the arugula on it’s own. So, it’s super easy. Arugula, olive oil, garlic, salt, pepper and parmigiano-reggiano cheese. That’s it.
This recipe is sufficient for one pound of pasta — any kind your heart desires — and, in a pinch you have a healthy pasta dinner.
Arugula Pesto
Yields approximately 1.5 cups, which is enough for a pound of pasta
4 cups of arugula (if not using pre-washed, make sure the arugula is dry)
3/4 cup of olive oil
2 cloves of garlic, chopped
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)
3/4 cup of grated parmigiano-reggiano cheese
In the bowl of a food processor, add the arugula, chopped garlic, salt and pepper. Turn the food processor on and begin to stream in the olive oil. Mix until combined. Remove mixture to a separate bowl, and fold the grated cheese into the mixture. Do not process it. The heat from the food processor may change the consistency.
Helpful Hint: You can make the pesto in advance, either keeping it in your refrigerator (up to a week) or freezing it in ice cube trays. In addition to being the perfect pasta topping, it’s also ideal for marinating meat and fish and for spreading on sandwiches.
Starting and committing to any exercise routine is tough.
The same goes for your yoga practice. Whether you are just starting your journey or you have been practicing for years, we all struggle with maintaining the momentum of the routine. And, when you are a busy mother, finding time for yourself seems to be the biggest hurdle. We understand.
Don’t despair. It is possible to practice yoga, despite a hectic schedule. It just takes some flexibility (not just physical – mental too!), and some ingenuity.
So, here are a few things to consider as you assess how you will make time for yoga — how you will start your practice and how you will make it a daily habit.
It’s literally a matter of determining when, where and how you can make your yoga practice work for you.
1. When do you have time to practice? Can you practice before the kids wake up in the morning? How about during your lunch break? Or, maybe you are a night owl? Finding the right time of day is key. And, if there seems to be no right time — make one! I’m not a morning person. In fact, I really despise getting up early, but I have no time otherwise, so an early morning routine, while painful at first, is ideal for my lifestyle. What works for yours?
2. How long do you have? Perhaps you only have 30 minutes to spare. Or, maybe you have two hours? The amount of time you can make for yoga will dictate how you practice. And, how you practice is totally up to you! You may only have time or the inclination to do 10-15 minutes of sun salutations. This still counts as practicing. There are no rules about how long you need to be on the mat.
3. How often? Can you commit to practicing once a week? Once a month? Do you have the luxury of practicing every day?
4. Where will you practice? Thankfully, going to a yoga class at a gym or studio is not the only way to practice yoga. You can download a practice online or design your own flow and playlist. I bet you have DVDs collecting dust on a shelf somewhere. Once you figure out when and how long you can practice, the actual practice will fall right into place!
5. How will you stay motivated? Perhaps it’s a yoga companion? Or a yoga community? Whether you have a friend to practice with or a community to share your experience with (e.g., Instagram), both will make the journey so much more fun! Even if you are not in the same room, sharing your experience and progress photos will inspire.
You may realize, after walking through this exercise, that finding time really has more to do with finding someone to watch your kids. Even if you plan to practice from home, exercising in the presence of small children is nearly impossible. (Believe me, I’ve tried. I vividly remember trying to follow a fitness DVD as my two toddlers joined me on my mat, mimicking my every move and talking to me throughout the routine as I was sweating profusely unable to catch my breath. In hindsight, it was funny, but at the time, I was annoyed that I couldn’t find a way to make it work!)
If this is the case, you must enlist support. Ask a parent or spouse to watch the kids so that you can take a class. If you have the means, hire a babysitter — a student even, to keep costs low. Swap babysitting time with a friend. You practice yoga one day, while she watches your kids. You reciprocate. It’s not impossible. It just takes some creativity!
Aside from getting into shape, feeling healthy and strong — finding time for yoga — finding time for you — is so important for your mental well-being. So, don’t be discouraged. You can make it work. And, if you are feeling stressed, just ask us. We struggle to fit yoga into our lives, just like you!
Every year I make Shepherd’s Pie for St. Patrick’s Day. In keeping with the theme, I made it this year as well — but I tried my hand at a vegetarian version. Actually, I made two this year — one with meat and one without. I wanted a side-by-side comparison. Plus, it’s one of my husband’s favorite dishes, so I knew having two on hand wouldn’t be the worst thing!
Similar to our Meatless Bolognese, I substituted ground meat with baby portobello mushrooms. I also replaced the traditional mashed potato topping with our Cauliflower Mash. So, not only is this dish vegetarian, but it is also a great low carbohydrate option.
You can also make this recipe vegan if you skip the egg yolk and grated parmigiano-reggiano in the Cauliflower Mash, but since we do not follow a vegan diet, I incorporated both.
My husband, who is the barometer given his love for Shepherd’s Pie, gave me two thumbs up. Actually, he told me that I MUST post the recipe on our site. I agree. It’s so yummy and a totally acceptable substitute for the traditional meat version. While my kids preferred the meat pie, they didn’t turn their noses up at the veggie option.
So, if you are looking for a festive St. Patrick’s dish, or just a really delicious and hearty vegetarian (or vegan) entree, try our Meatless Shepherd’s Pie. We think you are going to love it!
Meatless Shepherd’s Pie
Serves four
For the filling:
2 tablespoons olive oil
16 ounces of baby portobello mushrooms (chopped — approximately 4 cups)
1 large carrot grated (approximately 1 cup)
1 large onion grated (approximated 1 cup)
2 cloves of garlic, crushed
2 tablespoons of tomato paste
1/2 cup of red wine
1/2 cup of chicken or veggie stock
1/2 cup of frozen peas
2 tablespoons of Worcestershire sauce (Vegan version available)
1/2 teaspoon of dried thyme (or fresh, but add a bit more)
1/2 teaspoon of dried rosemary (or fresh, but add a bit more)
1/2 teaspoon of salt
1/8 teaspoon of pepper
Topping:
2 cups of Cauliflower Mash
2 egg yolks
1/2 cup of grated parmigiano-reggiano cheese
Preheat oven to 400 degrees.
Add two tablespoons of olive oil to a deep skillet over medium heat. Once it comes to temperature, add the chopped mushrooms. Let them begin to cook down a few minutes and then add the grated carrot, onion, garlic, salt and pepper. Cook the veggies until the water evaporates, approximately 10 minutes. Then add the tomato paste and mix until incorporated. Deglaze the pan with the wine and the stock. Add the Worcestershire sauce, thyme, rosemary and the frozen peas. Mix until combined. Test the mixture to see if you need more salt/pepper. Pour the mixture into a baker — I used an 8 inch by 11 inch baker.
Add two beaten egg yolks to your Cauliflower Mash along with 1/2 cup of grated cheese. Spoon cauliflower mixture over the mushroom mixture and spread evenly across the top. You can also add some extra grated cheese to the top to help brown the pie. Cook for 18-20 minutes and serve hot.
Helpful Hint: The cauliflower topping does not brown as easily as a potato topping — even after broiling for a bit. So, don’t be discouraged — it’s equally delicious!
Mashed potatoes are delicious, but mashed cauliflower is a great alternative. Cauliflower is low in fat, low in carbohydrates but high in fiber, vitamin C and folate. It sounds like something we could all use in our diet, doesn’t it?
As a mom, I’m always looking for opportunities to sneak healthy ingredients into my traditional recipes. I grew up on mashed potatoes, and while I don’t make them as often as my mom did, I do make them time to time — and my kids and husband love them. However, as usual, I tried a switch-a-roo on them — swapping out my mashed potatoes for mashed cauliflower.
First of all, the mashed cauliflower looks just like potatoes — actually, it looks better than my usual mashed potatoes because I fancied them up with some chopped parsley. You will need a food processor to achieve a nice smooth consistency. I’ve tried an immersion blender, but I’m not a fan. It’s worth pulling out your food processor. The only serious addition to my Cauliflower Mash is garlic. I also added a hint of cream cheese to help bring it together, but you could skip it altogether — hence it’s not only a great veggie side dish but you can make it vegan too.
The kids did detect a difference, but the adults devoured the Cauliflower Mash. That being said, if you are a mashed potato fan, I suggest you try our Cauliflower Mash — it’s a completely delicious and nutritious substitute – in fact, it may end up replacing your mashed potatoes altogether!
The recipe is super, super easy. You won’t believe how easy it is! And, you can jazz it up adding herbs and grated cheese, but on its own, it’s absolutely delicious. Check out the recipe below:
Cauliflower Mash
Yields 2 cups
1 medium sized cauliflower
2 cloves of garlic, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons chopped parsley (or chives)
optional: 1 tablespoon cream cheese or sour cream (or vegan butter)
Remove the core from the cauliflower and separate florets (approximately 4 cups of raw cauliflower). Throw them into a pot of salted water along with the crushed garlic; bring to boil. Boil approximately six minutes until tender. Drain cauliflower thoroughly.
In the base of a food processor, add the cauliflower, salt and pepper. If you are going to add the cream cheese, do so now. Pulse until the cauliflower breaks down into a mash.
Serve immediately.
Helpful hints: Do not let the cauliflower cool before making this dish. It comes together much better if it’s made while still hot.
Consider steaming the cauliflower to increase the nutritional value.
Also, if you feel like your mash needs more flavor, add 1/4 cup of grated romano or parmiggiano reggiano cheese. If you feel like it’s too dry, add a tablespoon of veggie or chicken stock.
We are excited to announce the winner of our February Two Fit Moms yoga challenge on Instagram! Congratulations to @MAMA_OF2_ROCKS for successfully completing all ten days of the challenge.
Please contact kate@twofitmoms.com to claim your Gaiam prize package that includes: a Tree of Life Yoga Mat Tote Bag, a Gaiam Sol Power-Grip Yoga Mat, a Cork Yoga Brick and a free download, from the Gaiam.com website, of our Yoga Rising series!
Thank you all for participating!
Who doesn’t love a hearty bowl of pasta — especially during the winter months when comfort food is on our minds? One of my go-to comfort meals is Penne Bolognese.
Bolognese is a traditional Italian meat sauce. While my family eats meat, I was convinced I could make a meatless version of my Bolognese sauce, which would be altogether healthier, as well as something that I could share with my non-meat eating friends.
My Bolognese sauce always includes carrots, celery, onion, garlic and a large can of crushed tomatoes. However, I replaced the ground meat with baby bella mushrooms which are known for their meaty taste and texture. I individually food processed each vegetable in order to cut down on the chopping! Plus, my kids don’t like big chunks of vegetables in their pasta sauce.
Aside from the mushrooms, everything is the same. I incorporated a little cream and topped the sauce with grated Parmigiano-Reggiano cheese — but you can skip these steps if you are not into dairy.
I used my sauce on top of whole grain pasta, and I like penne (or rigatoni which I featured in the photo) because the shape of the pasta scoops up the sauce. That being said, any pasta would work – you could even use cooked spaghetti squash or some spiralized veggies!
So, the verdict? It was da bomb! We all loved it. Even my kids! They did notice a slightly sweeter tasting sauce, but they devoured it. NO questions asked!
This recipe totally qualifies as healthy comfort food, and, as far as I’m concerned, this recipe was a success. I hope you think so too!
Meatless Bolognese
Yields one pot of sauce, enough for 1 lb of pasta
2 carrots
2 stalks of celery
1 medium onion
1 clove of garlic, crushed
10 oz of baby bella mushrooms
1/4 cup of olive oil
1 bay leaf
1/2 cup of water (or more depending on the thickness of your sauce)
1, 28 oz can of crushed tomatoes
salt and pepper to taste
1 tablespoon of chopped parsley
1 tablespoon of chopped basil
1/4 cup of half and half or heavy cream (optional)
Grated Parmigiano-Reggiano (optional)
1 lb of penne or rigatoni or any shaped pasta you like!
In the base of a food processor, chop the carrots, celery, onion. Reserve vegetables. Then, in a large pot over medium heat, add 1/4 cup of olive oil. This may seem like a lot of olive oil, but the vegetables will soak it up. Once the oil comes to temperature, add the chopped vegetables and the crushed garlic; cook until they soften 7-10 minutes. Then, add the chopped mushrooms, salt and pepper, to taste, and one bay leaf. Cook until the mushrooms soften and all of the vegetables are combined. Keep in mind that the mushrooms will release some much needed water. Once all the vegetables are softened, add the crushed tomatoes and the 1/2 cup of water or more, depending on the desired thickness of sauce. Simmer the sauce for approximately 20 minutes. If you decide to add the cream, you will do so just before dressing the pasta.
In a large pot of salted water, cook your pasta until it’s al dente. Drain the pasta and top with the Bolognese sauce. Top with the parsley, basil and grated Parmigiano-Reggiano cheese. Serve and enjoy!
Helpful hints: You can use white mushrooms if you have them on hand, but I tried it both ways, and we definitely preferred the baby portobello mushroom version.
Are you planning a Super Bowl party this weekend? While pizza, wings and chips tend to be the traditional Super Bowl Sunday fare, consider lightening up the menu with a few healthy options!
But don’t be disillusioned, these lighter dishes pack a serious flavor punch. They are sure to please any crowd – in fact, I bet no one will know they are healthy!
We have scoured our site for the best recipes for your Super Bowl shindig — namely a killer vegan chili and some delicious dips! Check out the recipes below . . .
In case you need a pep talk to get your Super Bowl entertaining on, view our articles on Best Dishes for Entertaining a Crowd and Planning Makes Perfect. There’s nothing worse than not being able to enjoy your own party!
White Bean Dip with Seasoned Pita Chips
