VIDEO: Getting Fit in Agoura: Part 3

I am well into my second week of fitness training, and I feel fantastic! Though I haven't dropped any weight, my clothes fit better and even feel a little loose!

In this week's video, Jessica Unbewust, co-owner of , teaches me about the importance of maintaining posture, whether it be in my workout routines or in daily life.

To follow along from the beginning, here are links to Part 1 and Part 2.

As a nutrition tip, she offers the following advice: "A good way to decrease calories without decreasing good nutrition is by using smaller plates," she said.

For example, Unbewust suggests using salad plates for main dishes or fruit bowls for cereals. She also recommends eating several small, healthy meals throughout the day rather than fewer, large meals.

It is also very important to consume lots of water, particularly during and after a workout routine.

A believer in clean eating and healthy food combinations, Unbewust offers the following recipe as part a nutrition packet she hands out to clients.

Beet and Arugula Salad

Ingredients:   

• 3 tbsp extra virgin olive oil, divided   

• 2 lbs baby beets, washed and trimmed (all beets should be about the same size)   

• 1 lb brussels sprouts, trimmed   

• 2 1/2 tsp sea salt, divided   

• freshly ground black pepper, to taste   

• 4 cups baby arugula   

• 4 cups mesclun salad greens   

• 1/4 cup sunflower sees, toasted   

• 4 oz goat cheese, sliced into 8 pieces   

• 2 tbsp rice wine vinegar

Preparation: 1. Preheat oven to 400˚F. Prepare baking dish by coating lightly with olive oil. 2. If beets are much bigger then brussels sprouts, cut them in half, otherwise leave them whole. Toss beets and brussels sprouts in 1 1/2 tbsp olive oil and season with 1 tsp salt and freshly grown black pepper. 3. Place vegetables in backing dish in single layer. Roast in hot oven for one hour. Remove from  heat and let cool. Remove skins from beets when cool enough to handle. 4. Divide salad greens among four plates. Sprinkle with toasted sunflower seeds. Arrange beets and brussels sprouts evenly between plates. Place two pieces of goat cheese on each plate. Drizzle each plate with vinegar and olive oil. 5. Season with a dusting of sea salt and black pepper. 6. Serve

Makes 4 Servings / Prep Time 20 Minutes / Cook Time 60 minutes

Unbewest has been a certified personal trainer since 2002. She has certifications from NASM (National Academy of Sports Medicine), ISSA (International Sports Science Association), AFAA (Aerobics & Fitness Association of America), and AFTA (American Fitness Training of Athletes).

*Unbewust advises to check with your doctor first before beginning a strenuous new fitness program.