Have you ever heard someone say “Omg I can’t eat carbs after 7pm or I’m going to gain weight?” *raises hand*
Or what about.. “Pizza makes you fat, I can’t eat pizza”
How about the new celery juice cleanse that’s going around?!
Here’s what you need to know: your body can’t tell time, it doesn’t get to be 7pm and your body suddenly says, “oh guess I better store this oatmeal as fat now it’s past 6:59” nope. what can get stored as fat is any foods eaten in a caloric surplus. THAT INCLUDES HEALTHY FOODS! It’s 100% possible to bulk without ever eating a slice of pizza or anything else that people consider “junk food” and still gain weight. Eating 600 calories of avocado is still 600 calories. Sure, micronutrients will differ, but if you’re in a surplus – you will still gain weight.
Check out today’s video on my top 5 nutrition myths and let me know what you think!
Have you heard these myths before? have YOU believed them?

Simply Mander’s High Protein Lean Turkey Butternut Squash Pasta Recipe!

So one thing I honestly can’t deal with when searching for a recipe is reading through these food blog pages that are like, 200 paragraphs long and have 15 pictures with 37 specific ingredients. I’m like, “hello.. please just give me a simple recipe that tastes good and doesn’t take a where’s Waldo search to find the actual directions” LOL. I’ll be using word press to also share some of my favorite, easy, macro friendly recipes. So here you go!

– handful of chopped onions (I didn’t measure this, I just had some pre-chopped onions left over)
– 1 TBS of garlic paste (you can use one garlic clove in place of this)
– 1 cup of spinach
– 9oz 99% lean ground turkey
– 9oz mild Italian Turkey Sausage
– 3 servings (360g) Dave’s Gourmet butternut squash pasta sauce
– pasta of choice (I used Banza rigatoni)
In a saucepan, sauté the onions and garlic (the onions will be ready when they are translucent). I usually do this over medium heat and cover with a lid. Once the onions turn, add in your meat. For seasonings with this dish, I used salt, pepper, a tiny pinch of dried/rubbed sage, and some Italian seasoning blend (peppers, fennel, oregano, etc). Start cooking the meat, then add the spinach to start wilting down as well. Once the meat is just about done, add in the pasta sauce, mix thoroughly and bring to a boil.
Combine sauce with pasta and top with some grated parmesan cheese!
* I cooked the Banza pasta separately because I wanted to make this recipe in MFP for just the sauce, so I could add as much or as little pasta as I wanted to.
Macros: 37g Protein, 11g Fat, 45g Carb

A Fresh Beginning

I’ve learned over the years that one thing I’m NOT good at is writing. I take the time to create Youtube videos, Instagram posts, be “active” on social media, but I never actually WRITE about things and it’s something that I’d truly like to start doing. This blog is going to serve as a a way to navigate through my other social media platforms, but also to share new thoughts, ideas, start conversations that have their own place (not just jammed into an Instagram post or casually mentioned in a Youtube video)