I love hearing about Zumba success stories, and though I’m a little late to the news, I thought you would enjoy this story. Though I knew Trisha Yearwood enjoyed doing Zumba (she mentioned it on her cooking show), I didn’t realize how much she credited it with her recent weight loss success. That is, until blogger Michelle tweeted a link yesterday to her blog post about it, including an interview of Trisha from the Wendy Williams show. The video (below) is from 2013, but I still enjoyed watching it. And, if you can’t view videos wherever you are at the moment, check out Michelle’s post for a great written recap.
In the video, Trisha discusses her challenges:
Trisha: “Trying to be more consistent, because I know what to eat, but eating it every day consistently is hard. And, finding exercise that I loved…I always exercised, but I never looked forward to it, and now I really do.”
Wendy: “What’s your choice? What do you love?”
Trisha goes on to talk about how this is the first time she’s been size 10 since the fifth grade! Get it, Trisha! Check out the before-and-after photo in the video.
I also found this great article on People.com with more information about Trisha and her weight loss experience. I really love her balanced approach to healthy living, and I could relate to a lot of the things she said. I like to try to strike a similar balance with healthy eats and indulgent treats. In this article, she says:
“We got on the plane, the sweats were on, and I had an In-N-Out burger with fries and two dark chocolate Reese’s cups!” she says. In years past, she adds, “if I did that, I would have said, ‘You just screwed up, so might as well go out and have 20 cheeseburgers,’ and I would. [This time] I got on my treadmill the next day, I ate well and I didn’t do any damage. That’s what real people do.”
Check out the article for Trisha’s weight loss tips.
I have to admit, I’m not much of a country fan, so I wasn’t very familiar with Trisha Yearwood until I watched her show. Since her cooking show started on Food TV, I’ve been catching some of the episodes on the weekends. Trisha’s recipes always look really tasty, but I especially like how fun she seems as a person. They have the best time on that show! I totally want to check out more of her music now.
Trisha, you may convert me to a country fan! If you’re ever in Charlotte, come Zumba with me!
Thinking about trying Zumba? Check out my Zumba 101 post (click) for my tips.
Reader question: Any Trisha fans out there? What’s your favorite Trisha Yearwood song?
PS Trisha has a new album releasing tomorrow! It’s called Prizefighter. Can’t wait to check it out!
It’s pumpkin pie season! Raise your hand if you’re ready for Thanksgiving. I know I am. One of our Thanksgiving table staples growing up was pumpkin pie. I’ve learned recently that many people don’t actually eat pumpkin pie on Thanksgiving. And of those who eat it, many seem to do so grudgingly. Pumpkin pie isn’t just a staple for me, I think it’s absolutely delicious! I look forward to it every year and think a Thanksgiving table without it isn’t complete. But that’s just me. For my fellow pumpkin pie fans out there, here’s something to tide you over – a Healthy Pumpkin Pie Granola Recipe!
As long time readers know, I love to make oil-free granola thanks to fruit based mixtures with applesauce or canned pumpkin. This Healthy Pumpkin Pie Granola Recipe is made with the latter. Toss in a little pumpkin pie spice, and you get a delicious breakfast granola.
I thought about just adding pepitas (pumpkin seeds), which seemed like the obvious crunchy ingredient, but the pecans add a nice, buttery taste to the mix. I know pecans aren’t traditionally in pumpkin pie, but just go with it. It’s worth adding the pecans in for the texture and flavor.
And about that texture, the optional brown rice syrup will help give this granola a stickiness and chewiness that I really enjoy. I love when the granola clusters up a bit, so I do recommend adding that extra ingredient to this Healthy Pumpkin Pie Granola Recipe. Brown rice syrup is great for many recipes (including this healthy coconut macaroon one).
- 2 cups rolled old fashioned oats
- ½ cup chopped pecans, chopped
- ½ cup pepitas (pumpkin seeds)
- 2 tablespoons flaxseed, optional
- 1½ teaspoon pumpkin pie spice
- ½ cup canned pumpkin
- ½ cup maple syrup
- 2 tablespoons brown rice syrup, optional
- 1 teaspoon vanilla
- pinch of salt
- Pre-heat oven to 300 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, combine dry ingredients oats, pepitas, flaxseed (if using), and pumpkin pie spice, and stir to mix well.
- In a medium bowl, combine wet ingredients canned pumpkin, brown rice syrup, maple syrup, additional sweetener (if using), vanilla, and salt and stir with a whisk to mix well.
- Add wet mixture to dry mixture and stir until wet mixture is evenly distributed.
- Pour granola mixture onto prepared baking sheet and spread to an even layer.
- Bake, stirring every 15 minutes for 45-60 minutes, or until granola is browned to preference.
- Set aside to cool to room temperature. Serve with yogurt or milk.
Here are some other recipes you may enjoy:
Check out these healthy pumpkin recipes featured over at Women’s Health Mag – one of them is from The Chic Life!
Thanks for stopping by! Hope you enjoy the recipes!