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!