The Road to Recovery – Do What You Can When You Can’t DO (workout video inside)

Over the years I can’t even tell you, pardon my being so blunt, the number of dumb excuses I’ve heard why people can’t workout.

You’ve been sidelined by injury, illness or limitations, the road to recovery can be long arduous, boring and depressing but you can make it easier for yourself by staying active and  keeping the rest of you strong.

People are always asking me to post workouts videos and my feelings were, there are so many already out there, why post another one when you can google any exercise you want to see.

I found no reason to post and share until NOW

My restriction is non weight bearing lower body for 4 weeks.  That seemed impossible to someone like me.  Here I post my first upper body circuit workout 2 weeks post op after my 2nd hip surgery this year : o

My point is this, there is plenty you CAN DO while you are recovering from an injury, a surgery or any thing that creates limitations for you, the trick is to work around it!

Do what you can to stay strong while the rest of you mends.  Keep moving what you can and get the blood circulating.  The stronger you are the faster you will heal : ) This will cut your recovery time make it that much easier to get back to where you were and stay in shape while you recover.


Keep Moving

GO for Life! ™whoefoodscrutches

In peace, health & with much love,


Joycelyn Bejar
Certified Fitness Nutrition Specialist
Certified Personal Trainer

Farm To Table and What it Means to You

red farm picYou’ve probably been hearing the term Farm to Table more often lately, it’s been trending for the last five years and still in its growing stages.

What this means and why it should matter to you?

Farm to table restaurants support local farmers and artisans by using recently harvested products and highlighting the special character of those ingredients or the season of the year.

Both the slow food and farm-to-table movement are two related trends.  Basically, by taking the middle-man out of the equation they deemphasize industrialized food systems.

farmpic1Chefs go directly to the farmers’ source to get the freshest ingredients they can to create their seasonal menus.

Why this is better for you is because produce for example is picked way before it’s ripe in order to get to the market or distributer without rotting. So the fruits and vegetable we eat are never fully mature and never reach full flavor unless it come from a nearby local farm who can pick when ripened and transport immediately to serve and feed.farmpic2

The other option of course is to have your own farm and grow your own ingredients.

Why I like and support it…

Besides the obvious keeping money in the local market by supporting local growers…It’s a non-commercial environment where bigger is not better with organically grown produce and herbs, free range chickens and grass fed beef, no hormones, no antibiotics, natural diets which help to maintain nutrients, natural flavors and higher quality standards.

Because it’s mutually beneficial to everyone the farmer, the chef and you and me, the diner : )

GO for Life! ™jefitthumb2

In peace, health & with much love,

Joycelyn Bejar
Certified Fitness Nutrition Specialist
Certified Personal Trainer