Sharp workouts for winter fitness
WHEN temperatures drop, it is easy to put exercise plans on ice and “hibernate” in the comfort of home.
However Hyperluxe Activewear co-owner Jenny Sharpless, who has stores in North Beach, Applecross and Dunsborough with daughters Madi and Cassie, maintains a healthy lifestyle regardless of the season.
The HBF Run for a Reason ambassador’s best tip to stay motivated to workout during winter is to be prepared.
“I put my runners and workout clothes beside the bed the night before, then there is no excuse when you wake up on those cold mornings,” she said.
Weather plays a part in her choice of exercise.
“I always start the day with something active, whether that be a yoga or gym session on a rainy day or a run if the weather is smiling on us,” she said.
“If I’m able to go for a walk later as well, then that’s a bonus.”
Mrs Sharpless said it was also important to keep warm, with her workout gear of choice being a quality puffer jacket.
“Normally it’s just the first few minutes of getting out there, which is the hardest part, and once you’re off, you really enjoy yourself,” she said.
To combat the desire for comfort foods during cooler months, she increases her intake of protein and good fats instead of opting for carb-laden dishes.
This makes meals feel hearty and comforting without adding inches to the waistline.
“Hot curries are our go-to as a family during winter,” she said.
“They’re warm and comforting, plus spice is great for the metabolism.
“My best tip is to always make them from scratch, so you know exactly what ingredients are going into the dish.”
Other key tips include swapping rice for quinoa and including a side of greens.
Try her winter curry recipe.
1kg beef mince (low fat)
1 large onion, finely diced
3 cloves garlic, crushed
1 large bunch fresh coriander, stem and leaves chopped
1 tsp ground coriander
2 tsp cumin
2 tsp paprika
1 tbsp dried crushed chilli
1 x 820g Heinz Big Red Soup
1 x 240g tin diced tomatoes
1 x 240g tin kidney beans (salt reduced)
1 x 240g tin chickpeas
3/4 cup low salt beef stock
1. Saute onion and garlic for a few minutes on medium heat, then add beef mince to pan and brown (be sure to squash out any lumps).
2. Add spices, chilli and chopped coriander and stir through.
3. Add soup, tomatoes, drained and rinsed kidney beans and chickpeas and stir.
4. Add beef stock and cook on low for about 1 hour with the lid off, stirring regularly.
5. Serve with a portion of brown rice or tri-colour quinoa and a dollop of guacamole.