By Echelle, Pure Matters

Fall is just around the corner and there’s no better time to get your fall fitness plan in gear. Here is a week-long workout and food plan that includes several yummy green smoothie recipes for you to try. I’ve included five menus along with five workouts -- follow during the week and take the weekend off. You don’t need to belong to a gym for these workouts, so anyone can do them.

DAY 1
Exercise: Walking
Walk for an hour. Make the walk a brisk one while moving your arms in a swinging motion which allows for more calorie burning. Listen to some of your favorite music to keep you going.

Breakfast: Green Smoothie
Ingredients:
1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

Directions:
Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Lunch: Cleansing Salad
Ingredients:
Chopped Kale
Chopped spinach
5 Mushroom slices
5 Cherry tomatoes-halved
Sea salt to taste
1 table spoonOlive Oil
Lemon juice to taste

Directions:
Combine all ingredients into majon jar, close lid to shake for 30 seconds, then enjoy!

Dinner: Broiled Chicken
Ingredients:
1 russet potato, peeled and cut into 1-inch cubes
Kosher salt
8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
1 heaping tablespoon dried oregano
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 medium onion, cut into 1-inch pieces
1 large green bell pepper, cut into 1 1/2-inch pieces
6 cloves garlic, smashed
4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
1/4 cup roughly chopped fresh parsley

Directions:
Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.
Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.
Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.
Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.

DAY 2
Exercise: Yoga
Take a class or practice your asanas on your own. The idea is to work on your strength and flexibility in a calm and meditative manner.

Breakfast: Eggs Scrambled with veggies
Ingredients:
2 eggs
½ tomato
¼ jalapeno (seeded)
Teaspoon chopped cilantro
½ bell pepper chopped
¼ onion finely chopped
Handful of spinach chopped

Directions:
Saute all of the above in ½ teaspoon of olive oil
Add two eggs, and scramble until cooked to your liking

Lunch: Green Smoothie
Ingredients:
1 large orange, peeled and segmented
1/2 of a large banana, cut into chunks
6 large strawberries
2 cups spinach
1/3 cup plain Greek yogurt
1 cup ice

Directions:
Put all of the ingredients in a blender and puree until smooth. Pour and serve.

Dinner: Chicken & White Bean Salad

Vinaigrette
Ingredients:
1 medium clove garlic
1/4 teaspoon salt
5 tablespoons extra-virgin olive oil
6 tablespoons fresh orange juice, plus more to taste
1/4 cup white-wine vinegar or red-wine vinegar
1 tablespoon Dijon mustard

Salad
Ingredients:
1 15-ounce can cannellini or other white beans, rinsed and drained
2 1/2 cups diced cooked chicken breast (see Tip)
2 cups diced zucchini and/or summer squash (about 2 small)
1 1/2 cups diced celery
1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese
1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
Salt & freshly ground pepper to taste (optional)
2 cups torn escarole or romaine lettuce
2 cups torn radicchio leaves

Directions:
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.

To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

DAY 3
Exercise: Dance Dance Dance!
You can take a hip hop, zumba or any fat burning dance class to get your blood pumping and your energy flowing. The only requirement is that the class is high energy and fun!

Breakfast: Granola, Yogurt and Fruit
To your favorite low or non-fat plain yogurt, add ½ chopped apple and 2 tablespoons of your favorite granola

Lunch: Green Smoothie
Ingredients:
1 ½- 2 cups very cold, filtered water
6 cups spinach, chopped
5 cups organic romaine lettuce, chopped
2 stalks of organic celery
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
1–2 Tbs. fresh organic lemon juice

Directions:
Place in blender and blend until smooth

Dinner: Creamy Garlic Shrimp & Pasta
Ingredients:
6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp (see Note), cut into 1-inch pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups nonfat or low-fat plain yogurt
1/4 cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper

Directions:
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes less than package directions. Add shrimp, asparagus, bell pepper and peas and cook until the pasta is tender and the shrimp are cooked, 2 to 4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and toss to coat. Yum!