Meet Charlotte Haynie
Hi, I’m Charlotte! My passion for wellness, nutrition, and exercise led me on my journey to become a health coach. What I have discovered through speaking to my followers and clients is the importance of balance. You can be healthy and have a social life. You can be healthy and not spend a fortune. You can be healthy and eat delicious food. This can be challenging living in New Orleans, so day in and day out, I work to introduce healthy eating habits and living practices that are realistic. I hope you find this blog both useful and insightful. I've also partnered up with tasc for an awesome giveaway. Learn more and enter here:
What we're wearing
Spend your Sundays clothed in sustainable softness that performs and is prepared for wherever your week is taking you.
The first thing I worked with each of my clients on is being prepared and having a plan. This is very important when shopping at the grocery store. I like to make 1-2 trips per week. One on Sunday for Monday - Friday and a mini trip on Friday or Saturday morning to grab some weekend essentials. Grocery shopping can be overwhelming, time-consuming, and sometimes the last thing we want to do! Check out my tips and tricks for shopping smart and strategic.
Grocery Shopping Tips
Focus on whole foods, which means stay on the outer perimeter of the store.
Always read your labels, specifically what is inside each product. Extra sneaky sugars are added to 90% of food in the grocery store.
Have a meal plan and a grocery list. Write out your grocery list in categories of how your store is laid out (this will save you tons of time).
Don’t shop hungry - when you shop hungry you tend to pick up foods on an impulse.
The In & Outs of Meal Planning
The following recipes are perfect for summer and super easy to prep and cook. I also love these recipes because the leftovers can be used for other meals. Use the extra shrimp on a big leafy green salad and salsa for a snack with cut-up vegetables like celery or bell peppers. You may not have any extra watermelon salad–it’s so good you will probably go back for seconds. But if you have extra watermelon – cut it up in cubes and stores in your freezer for a natural frozen sweet treat.
1 ½ Cup Watermelon, Sliced in ½ inch wide match sticks
1 Cup Jicama, Sliced in ½ inch wide match sticks
1 Cup Cucumber, Sliced in ½ inch wide match sticks
1 Jalapeno, Sliced in match sticks
1 Avocados, Cubed
2 Tbsp Extra Virgin Olive Oil
3 Stalks Green Onions, Chopped
⅛ Cup of Cotija Cheese, Crumbled
¼ Cup Cilantro, Chopped
1 Large Lime, Juiced
Salt to Taste
Mix all ingredients in a large bowl and enjoy!
Omit cheese for paleo version Make sure to buy seedless watermelon Leave jalapeno seeds if you like it extra spicy
1 ½ Cup Shrimp, Peeled Tortillas
Red Cabbage, Sliced Thin (Topping)
Avocado, Sliced (Topping)
3 Tbsp Extra Virgin Olive Oil
3 Tsp Cumin
1 Tsp Chili Powder
1 Tsp Paprika
Pinch of Red Pepper Flakes
2 Limes, Juiced
1 Tsp Garlic, Grated
Salt to Taste
Herby Cilantro Sauce
1 Bunch Cilantro
1 Jalapeno, De-Seeded
1 Can Mild Green Chillies
1 Lime, Juiced
½ White Onion
2 Cloves Garlic
¼ Cup Water
Mix all marinade ingredients in a bowl and add shrimp.
Let sit for 20 minutes.
While shrimp is marinating, make cilantro sauce.
Add all ingredients to a food processor or blender (for extra flavor - roast onions, jalapeno, and garlic (with skin on-for 10 minutes on high broil).
To cook shrimp, add extra virgin olive oil to pan and turn on medium high heat. In batches, cook shrimp about 2 minutes on each side (until shrimp turns pink).
To assemble tacos, spread green sauce on tortilla, add shrimp, top with red cabbage, avocado, extra sauce, and a squeeze of lime.
Sub tortilla for romaine lettuce wedges, nut tortillas (I love the Siete brand), or make a big salad with cilantro sauce as the dressing.
Save extra cilantro sauce and eat as a dip. Use bell peppers and cucumbers to dip for a great afternoon snack.
Not a shrimp fan, sub shrimp for chicken. Slice chicken into strips, marinate and grill the same way.
Stock your kitchen with essentials
Cooking Oils: Extra Virgin Olive Oil, Coconut Oil, Avocado Oil
Spices: My favorites to sprinkle on vegetables are onion, garlic, salt, and pepper
BPA Free Canned Goods: Beans, Chickpeas, Tomato Sauces, Tomato Paste, Coconut Milk
Herbs: I always have parsley and cilantro handy to add flavor to any dish
Vegetables: Try to get a variety each week
Nut Milks: My favorite is almond Grass Fed Butter
Sauces: I like to make my own dressing and sauces to dip vegetables, use for salads, or add to protein to bring a boring dish to life
Frozen Fruits: I always have berries so I can add them to smoothies
Frozen Vegetables: My favorite is cauliflower rice which can be added to any meal to stretch the portions.
The weekend can be really hard to get up and get moving. One thing I try to do on the weekends is get some extra steps in by walking everywhere. A great idea is to walk to get coffee or breakfast in the morning and then walk home. On Sundays, I walk to a church. If one of my errands is close, I throw on my ankle weights and hit the pavement (yes, I usually go everywhere with a pair of ankle weights on).
Another tip for the weekend is to schedule classes either through Class Pass or with your gym. Scheduling adds a level of commitment, especially when you pay for it. If you don’t belong to a gym you can find a ton of free workout classes on Youtube.
Lastly, I personally like to take it easy on the weekends. On the weekdays, I wake up so early (5:30 am to work out) but on the weekends I sleep in and take my time. I like to incorporate more yoga, stretching, barre classes, and pilates. It is important for it to be fun and relaxing and not something we dread doing.