To learn more about the Nutrition, Dietetics and Food Science programs at Orange Coast College, please visit https://orangecoastcollege.edu/academics/consumer-health/allied-health/nutrition-dietetics/index.html
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ORANGE COAST COLLEGE
Orange Coast College’s 164-acre campus is located in Costa Mesa just minutes from Southern California’s beautiful beaches. Founded in 1947, with classes beginning in 1948, OCC has grown into one of the nation’s largest — and finest — community colleges.
OCC features exceptional facilities and the latest in technology and offers more than 135 academic and career programs, including one of the nation’s largest and most acclaimed public nautical programs. Nearly half the students on campus are enrolled in one of OCC’s Career and Technical Education programs.
OCC ranks first out of Orange County’s community colleges in the number of students it transfers to the University of California and California State University systems. Over the past decade, thousands of OCC students have transferred to UC and CSU campuses. Additionally, many Orange Coast students go on to transfer to private colleges and universities within California and across the nation.
A member of the Coast Community College District, OCC offers fall, winter, spring, and summer classes and is fully accredited by the Western Association of Schools and Colleges.
Phone: (714) 432 – 5072
Web: http://orangecoastcollege.edu
Facebook: https://www.facebook.com/orangecoastcollege
Instagram: http://instagram.com/orangecoastcollege
Social Media Posting Guidelines: http://tinyurl.com/OCCSocialMedia
If you’re looking for a high-protein breakfast you can meal prep in minutes, these protein chia pudding cups are about to become a staple.
Made with simple ingredients like chia seeds, skyr or Greek yogurt, and milk, this recipe delivers a balanced combination of protein, fiber, and healthy fats to keep you full and energized for hours.
Whether you need a grab-and-go breakfast or a quick post-workout snack, this chia pudding checks all the boxes: no cooking, minimal prep, and easy to customize.
Why You’ll Love This Recipe
High-protein: Easily get 15–20g protein per serving.
Meal-prep friendly: Make once, eat all week.
No-cook recipe: Just mix and chill.
Naturally gluten-free
Keeps you full longer thanks to fiber + healthy fats.
What Makes This Chia Pudding Different
Not all chia pudding is created equal. Many recipes end up too thin or watery, low in protein, or overloaded with sugar.
This version is designed to be thick and creamy (thanks to the right chia-to-liquid ratio), high in protein (using milk, yogurt + optional add-ins), and balanced for energy with protein, fat, and fiber.
Ingredients
Chia seeds
Chocolate milk
Full-fat Greek yogurt or Skyr yogurt
Unsweetened cocoa powder
How to Make Protein Chia Pudding
Add all ingredients to a bowl or jar.
Stir well until fully combined (this helps prevent clumping).
Cover and refrigerate for at least 2 hours (or overnight for best texture).
Stir once more before serving and add toppings.
Enjoy!
Meal Prep Instructions
Portion into individual jars or containers
Store in the refrigerator for up to 5–7 days
Stir before eating
Pro tip: Prep 3–5 servings at once for easy weekday breakfasts.
Best Toppings for Chia Pudding
Mix and match to keep things interesting or please everyone in the family:
Fresh berries (strawberries, blueberries or raspberries)
Banana slices
Nut butter (peanut, almond, cashew)
Granola for crunch
Hemp seeds or flaxseed
How to Add More Protein
Want to boost this to 20–30g protein per serving? Try adding ¼–½ cup of whey protein powder, mixing in collagen peptides, or topping with nuts or seeds.
Chia Seeds Benefits for Breakfast
Chia seeds are small but powerful. They’re high in fiber, which helps you stay full longer; rich in omega-3 fats that support heart health; contain plant-based protein that complements added protein powder; and digest slowly, helping prevent energy crashes.
How long does chia pudding last? Chia pudding will keep in the fridge for 5–7 days when stored in an airtight container.
Why is my chia pudding runny? This usually happens if there aren’t enough chia seeds, it hasn’t chilled long enough, or the liquid ratio is too high. Try adding more chia seeds and letting it sit longer.
Is chia pudding healthy? Yes—especially when balanced with protein. It’s rich in fiber, healthy fats, and can help support steady energy levels.
Switch things up with white milk + mixed berries for a vanilla berry version; chocolate milk + peanut butter for a chocolate peanut butter version; coconut milk + pineapple + mango for a tropical version; or white milk + cinnamon + almond butter for a cinnamon roll-inspired option.
Nutrition (Per Serving – Estimated)
Calories: 220-250
Protein: 11–16g
Fiber: 10–15g
Fat: ~10g
Nutrition will vary based on protein content of the milk used, style of yogurt, and toppings used.
More Chia Seed Pudding Recipes
Add all of the ingredients to a bowl and mix to combine. Be sure the cocoa powder is absorbed and mixed in fully.
Cover the pudding and refrigerate for at least 3 hours, but I recommend overnight for best results.
Remove from the refrigerator and stir. If the chia seed pudding is too thick, feel free to add more milk.
Serve with your favorite toppings.
I used Kemps protein chocolate milk for this recipe. You can use any type of milk. Nutrition information if you use Kemps protein chocolate milk is as follows: 240 cal, 16g protein, 18g fat, 13g carbs, 12g sugar,
If you like your chia seed pudding sweeter, I recommend adding 1-2 tablespoons of maple syrup to the recipe.
This recipe was updated in May 2026. Find the original recipe HERE.
Sharing my full review of Danger Coffee. If you’d like to try it, you can get 10% off your purchases here with the code FITNESSISTA. Updated May 2026.
Hi friends! Let’s talk about something near and dear to my heart: coffee.
As an Integrative Health Practitioner, I’m pretty particular about what I put in my body and that includes my morning cup of happiness. So when I stumbled upon Danger Coffee at Dave Asprey’s Biohacking Conference (they literally had it flowing everywhere), I knew I needed to try it and report back.
I’ve been drinking the decaf version daily for almost two years now, and I’m sharing everything: the taste, the ingredients, the price, and whether it’s actually worth it for health-conscious coffee lovers like us.
Is Danger Coffee Worth It? My full review
What Is Danger Coffee?
Danger Coffee is a premium, remineralized coffee created by Dave Asprey – the same guy behind Bulletproof Coffee. Founded in 2022, it’s built around three things that make it genuinely different from your average bag of beans:
1. It’s remineralized. Using a patent-pending process, each batch is infused with 50+ trace minerals and electrolytes via humic and fulvic acids. As an IHP, I love this. Most of us are mineral-depleted from modern diets, and getting them through your morning coffee is honestly a genius delivery method.
2. It’s mold-tested. Mycotoxins (mold compounds that survive roasting and brewing) are a real concern in conventional coffee and can contribute to brain fog, fatigue, and inflammation. Danger Coffee is third-party tested at multiple stages to confirm it’s clean. This is a big deal if you’ve ever noticed that certain coffees make you feel kind of… off.
3. The beans are specialty-grade and single-origin. Sourced from small family farms in Central America using regenerative farming practices, they meet Specialty Coffee Association quality standards and are freshly roasted to order. No mystery beans here!
The Danger Coffee Product Line
The lineup is intentionally simple, which I appreciate.
There’s no decision fatigue:
Medium Dark Roast: Balanced, smooth, nutty with hints of cocoa. Works great for drip, French press, or pour-over. Available whole bean or ground.
Dark Roast: Bold and full-bodied with notes of baker’s chocolate, nougat, and smoky oak. Great if you love a really robust cup or want to use it for cold brew.
Medium Dark Decaf : This is my personal daily choice, and it’s one of the best decafs I’ve ever had. (Most decaf tastes like sad brown water. This does not.)
Instant Danger: Slow-brewed for 72 hours, then freeze-dried. No weird fillers. The Pilot loves this one for travel because it tastes amazing.
Compostable Pods: Single-serve, zero plastic microplastics. A nice option if you’re a pod person who also cares about the environment.
What Does It Taste Like? My Personal Experience
Full transparency: I drink the decaf version because caffeine and my anxiety have a complicated relationship. So if you’re also in the decaf camp, hi, welcome, this review is especially for you. Most Danger Coffee reviews only cover the caffeinated roasts and we deserve better.
The decaf is smooth, rich, and genuinely enjoyable black. It doesn’t have that flat, papery quality that ruins most decafs. There’s a slight earthiness from the minerals, but it’s subtle; not funky. I also notice a gentle lift that I think comes from the minerals themselves, which is kind of cool.
My money-saving hack: I blend it 50/50 with Whole Foods organic decaf. You still get the mineral benefits, the flavor holds up beautifully, and each bag lasts twice as long. It’s still worlds cheaper than a daily coffee shop habit!
For the caffeinated roasts: reviewers consistently report a clean, sustained energy boost without the jitters or crash. The mold-free processing is likely a big reason the energy feels different from conventional coffee.
Danger Coffee Pros and Cons
Pros
The remineralization is a real, functional benefit. Fulvic and humic acids support mineral absorption, gut health, hydration, and cellular energy. Getting this through your morning coffee instead of a separate supplement? Sign me uppppp.
The mold testing actually matters. If you’ve ever felt off, foggy, or jittery after coffee that shouldn’t be affecting you that way; it might be the mycotoxins. Having a brand that tests rigorously is HUGE.
The taste is exceptional. No bitterness, smooth finish, clearly high-quality beans. It earns its stripes as a specialty coffee even without the functional health angle.
The decaf is legitimately one of the best on the market. I cannot stress this enough. Good decaf is rare. This one is not an afterthought.
It’s great in Bulletproof-style coffee. If you blend yours with grass-fed butter and MCT oil, the mineral profile supports that fat-fueled morning routine really nicely.
Cons
The price is real. At around $26–$31 for a 12–16 oz bag, it’s a premium product. That said, if you’re already spending money on supplements, organic food, and clean products, the price per cup is totally reasonable (especially with a discount code and my blending hack above).
It’s online-only. You can’t just grab it at the store when you run out. Plan ahead, friends!
Limited roast variety. The lineup is intentionally tight. If you love exploring a rotating cast of single-origin roasts, this might not scratch that itch.
Price Breakdown & How to Save
Standard bag: $28.95
Instant Danger: $39.95
Free US shipping on orders over $65
The best ways to save: Use code FITNESSISTA for 10% off, subscribe for recurring savings, and do the 50/50 blend trick I mentioned above. Each bag essentially lasts twice as long, which changes the math considerably.
Who Is Danger Coffee Best For?
It’s a great fit if you:
Already prioritize clean food, supplements, or biohacking
Get jittery, anxious, or crash-y with conventional coffee
Suspect mold or low-quality beans are affecting how you feel
Drink decaf and are tired of terrible options (same, friend, same)
Want to add functional benefits to a ritual you’re already doing
It’s probably not your thing if:
You just want cheap, functional caffeine and don’t care much about quality
You love exploring tons of different roast profiles
Budget is your primary filter right now – no shame in that!
How to Brew It
Pour-over (my method): I use this pour-over maker. Rinse your filter, use about 20–22g of ground coffee per 12 oz of water, bloom with a small splash of hot water for 30 seconds, then pour the rest in a slow circular motion. Total brew time: about 2.5–3 minutes.
French press: Use a coarse grind. Add 30g of coffee per 16 oz of water at around 200°F, steep for 4 minutes, and press slowly.
A couple of quick tips:
Store beans in an airtight container in a cool, dark spot (not the fridge – condensation messes with the flavor)
I have my coffee after breakfast rather than first thing on an empty stomach – easier on digestion and helps avoid the afternoon energy dip
Frequently Asked Questions
Is Danger Coffee worth the price? If you care about clean ingredients and functional benefits — yes. The mold testing, mineralization, and specialty beans all justify the premium, especially with a discount code.
Does Danger Coffee have a decaf option? Yes! The Medium Dark Decaf uses the Swiss Water Process to remove 99.9% of caffeine without chemical solvents. It’s genuinely great.
What’s the difference between Danger Coffee and Bulletproof Coffee? Both are Dave Asprey creations focused on mold-free beans. Danger Coffee takes it a step further with the proprietary remineralization process — 50+ trace minerals and electrolytes in every cup.
Can you taste the minerals? Most people notice a slightly earthy quality, but it’s subtle. It tastes like really good coffee, not like you’re drinking a supplement. Promise.
Is it organic? Not certified organic, but the beans are naturally farmed without synthetic pesticides and third-party tested for purity. In some ways the testing standard exceeds what organic certification alone guarantees.
How do I save money on it? Code FITNESSISTA for 10% off + a subscription + the 50/50 blending hack = the most cost-effective way to enjoy it daily.
Danger Coffee has genuinely earned a permanent spot in my morning routine. The decaf is exceptional, the mineral support is functional and evidence-based, and the mold testing gives me real peace of mind. Is it the cheapest option out there? Nope. But it’s one of the few products where the premium price maps to a real, tangible upgrade: in quality, in how I feel, and in what I’m not putting in my body.
Try it here with code FITNESSISTA for 10% off → I think you’ll love it.
Have you tried Danger Coffee? I’d especially love to hear from my fellow decaf drinkers in the comments!
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Top Mexican Food Dishes to Order Keto – Thomas DeLauer
Mexican Food is AMAZING! But SO many people think being on keto means they can’t have Mexican food anymore! In actuality, enjoying some great Mexican food whilst adhering to your keto diet is definitely possible… you just have to know which food choices are acceptable! I LOVE breaking down delicious foods so let’s dive in and I’ll see you in the COMMENTS!
Top Asian Food Keto Diet Choices:
Top 10 Cleanest Fast Food Keto Options: https://www.youtube.com/watch?v=1GShfPZSjU8&t=13s
7 Cardinal Rules for Ordering Fast Food Healthy: https://www.youtube.com/watch?v=c0AhuvuNXY8&t=2s
We Bought Everything on the Chick-Fil-A Menu and Reviewed the Ingredients:
3 Surprisingly Healthy “Junk” Foods on Keto: https://www.youtube.com/watch?v=wcU6G7TCBmQ
Keto Guides:
How to do a Keto Diet: The Complete Guide: https://www.youtube.com/watch?v=sBw2rdwBfZE&t=331s
The 10 Commandments of Keto: Full Transformation Guide: https://www.youtube.com/watch?v=lksvYHhwcOA&t=376s
Full Beginner Keto Meal Plan: Exactly What to Eat: https://www.youtube.com/watch?v=Z15Z1-Og_pg&t=115s
As many as 37% of breast cancer cases may be attributable to exposure to the bovine leukemia virus.
The incidence of breast cancer continues to increase worldwide. In the United States, this amounted to a 40% increase in the incidence by the turn of the century. Presently, the main approach to preventing mortality is early detection and treatment. That’s important, but why not focus more on primary prevention—protecting people from risk factors so they don’t develop breast cancer at all?
“Overall, it is estimated that 20% of all human cancers have an infectious origin.” Viruses can trigger cancer by turning on cancer genes or turning off cancer-suppressing genes, but they can also contribute to tumor formation just by causing chronic inflammation. Currently, cancer-causing viruses are considered “the major plausible hypothesis for a direct cause of human breast cancer.” How did we get here?
It all started about 40 years ago when a professor of virology at UC Berkeley learned how the mammary tumor virus was discovered in mice. Scientists switched baby mouse pups from mothers with a high incidence of mammary cancer with the babies from mouse strains with a low incidence and found that the cancer incidence in pups matched their foster mothers’—not their biological ones’—showing it wasn’t genetic. “It occurred to me that humans are foster nursed on the cow,” the professor said.
Bovine leukemia virus (BLV) had just been identified as a cancer-causing cow virus. At the time, only about 10% of U.S. dairy cows were infected, but now it’s closer to half. Initially, 66% of herds were affected. Then, it was more like 80%, based on their milk testing positive for the virus, and 100% of the herds in the larger industrial farms. And now, more than 94% of U.S. herds are affected, continuing the historical trend of BLV persistently proliferating within U.S. dairy herds.
We’ve long known that people in countries that consume the most milk have the highest breast cancer incidence. But, as you can see below and at 2:32 in my video, Bovine Leukemia Virus as a Cause of Breast Cancer, the link between dairy consumption and breast cancer incidence isn’t only on the country level.Individual women who are lactose intolerant and consume less dairy also seem to have decreased risk of breast cancer. Milk contains many things that could be contributing to the cancer risk, such as saturated fat and the presence of cancer-promoting growth hormones like IGF-1.
Yes, we know bovine leukemia virus is present in beef and dairy products. About half of the milk and meat samples turn up positive for the virus. In fact, you can sample the virus straight out of the air on dairy farms, on surfaces, and in the milk itself. Most milk is pasteurized, but many dairy products, like raw, aged cheeses, are not. And who hasn’t eaten a pink-in-the-middle hamburger at some point in their life?
Yes, we have evidence that people are exposed to the virus. Yes, we have evidence that people are actively infected with the virus. But it wasn’t until 2015 that we learned infection rates were highest in cancerous breast tissue, as you can see below and at 3:30 in my video.So much so that as many as 37% of breast cancer cases may be attributable to exposure to the bovine leukemia virus.
That was enough for me to make a whole series of videos on the role the virus plays in breast cancer and how the meat and dairy industries responded to the news. What’s the latest update? That’s what I’ll cover next.
Doctor’s Note
You may remember that I’ve previously discussed The Role of Bovine Leukemia in Breast Cancer and the Industry Response to Bovine Leukemia Virus in Breast Cancer.
Stay tuned for the next video: Breast Cancer and the Bovine Leukemia Virus in Meat and Dairy.
Learn more about an anti-inflammatory diet here: https://www.everydayhealth.com/diet-nutrition/diet/anti-inflammatory-diet-benefits-food-list-tips/?utm_source=youtube&utm_medium=social
I’m often asked how or why I take time for myself each morning to exercise. I’ve suffered with anxiety most of my life and survived a really traumatic incident that left me with PTSD. My morning routine will always include movement as it’s the one thing that makes my anxiety and PTSD manageable.
When I found out I was pregnant, I made a promise to myself: I’d keep showing up, for me and for her.
This is the best chicken enchilada casserole you will ever eat! Throw everything into a casserole dish, raw, and in just 60 minutes you’ll have a healthy chicken casserole ready to enjoy.
I like to call this easy chicken enchilada casserole the “everything but the tortilla chicken enchilada casserole.” I ditched the soggy tortilla and swapped it with rice to make an extraordinary casserole that the whole family will love.
PS: 1 serving of this deliciousness has over 30g protein and is packed with lean protein and vegetables. SCORE!
Everything Goes in Raw!
The number one thing I love about this casserole is that everything goes in raw. There is no additional sautéing or cooking involved other than chopping and mixing and baking.
Chicken
For this recipe, I am using chicken breasts, but boneless skinless chicken breasts also work! I chose to chop mine into bite-size pieces for even cooking, but you can always leave the breasts whole if desired.
Veggies
Bell peppers, onions, and beans help make this casserole packed with veggies and flavor. Get creative with your veggie choices and add whatever you have on hand. Here are some suggestions that would work really well:
Potatoes
Sweet potatoes
Butternut squash
Kale
Enchilada Sauce
Your choice in enchilada sauce is what’s going to give you your saucy flavor. So? Make sure you know what the enchilada sauce tastes like before you use it. Some sauces are more bland than others, so just keep that in mind!
My favorite enchilada sauce is Frontera Red Chile Sauce, but any kind will work…even a homemade sauce!
Rice
Last but not least, I’ve ditched tortillas for RICE! Rice really makes this a “casserole” if you ask me. Keep scrolling to read a long-winded answer on what kind of rice you should use for this casserole because I’ve tested many kinds!
Let’s Talk About Rice
Long-Grain White Rice: Long grain white rice is my go-to for many things, including casseroles. It cooks evenly without getting mushy, and is just so dang good.
Rice Substitutions
Long-Grain Brown Rice: If you choose to use classic long-grain brown rice, your cook time will need to increase by 30 minutes to an hour. This is because long-grain brown rice takes longer to cook than white rice.
Quick-Cooking Rice: While I have not tried this, I am hopeful that quick-cooking brown/white rice will work. I use this product in another one of my similar casseroles (Southwest Chicken Casserole). The one thing that would need to change is the liquid amount. I would decrease the amount of enchilada sauce by 1 cup and broth to 1/2 cup.
How do you reheat chicken enchilada casserole?
To reheat chicken enchilada casserole, you have a few options.
Microwave: Place a serving of this chicken enchilada casserole recipe into a microwave-safe bowl and cook on high for 1.5 to 2 minutes.
Oven: Preheat oven to 350ºF. Place the entire chicken enchilada casserole back into the oven (in its casserole dish) and reheat for around 20 minutes or until warm.
Stove-Top: Add 1/2 tablespoon of olive oil to a large skillet. Then, transfer the casserole to the skillet and sauté over medium/high heat for around 5 minutes or until warm.
Can you freeze chicken enchilada casserole?
Chicken enchilada casserole is the perfect recipe to freeze. We suggest making this casserole in a disposable casserole dish so that once it’s cooked you can pop it right into the freezer. We also recommend holding off on the cheese until reheating for best results.
Directions: let the casserole cool completely. Then, cover it with a piece of plastic wrap and press it down into the casserole, removing as much air as possible. Cover that with a piece of tin foil and write the best by date (3 months from when you made it) and the name of the casserole. Then, freeze for up to 3 months!
Reheat: to reheat, let thaw completely, then use any of the reheat methods above to reheat!
Storage
Store this casserole in a glass, airtight container for up to 5 days in the refrigerator. I recommend portioning out this casserole into single servings for an easy grab-and-go meal prep option!
Preheat the oven to 375ºF and spray a casserole dish with cooking spray.
Add all of the ingredients except for the shredded cheese to the casserole dish and stir until everything is combined.
Cover with aluminum foil (do not skip this part) and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don’t worry, this is how it’s supposed to be! Place back in the oven, covered, for 30 more minutes.
Remove from the oven, sprinkle with shredded cheese, then return to the oven for 3-5 minutes to fully melt the cheese.
Remove and let sit* for about 5-10 minutes before slicing and serving. Top with fresh cilantro, Greek yogurt or sour cream, and a squeeze of lime.
This recipe was updated in May 2026. Find the original recipe HERE.
Option to substitute water or vegetable broth for chicken broth.
Make sure you let your casserole sit for at least 5-10 minutes to both cool and continue cooking. If your brown rice is still a little crunchy, letting it sit (covered) will help it continue to cook.
Hi friends! If you’ve been thinking about starting strength training but have no idea where to begin – this one’s for youuuuuu.
Maybe you’ve been mostly a cardio girl (hi, same), or maybe you took a long break and want to get back to it without injuring yourself in week one. Either way, I’ve got you. As an Integrative Health Practitioner and Women’s Fitness Specialist, strength training is one of the things I recommend most consistently to the women I work with – especially once we hit our 30s and 40s. The research and the real-life results both back it up.
This guide walks you through everything: why strength training matters so much after 35, what to expect, how to progress safely, and a full 4-week plan to get you started. Let’s goooo.
If you want to cut to the chase and download the plan, here you go! Strength plan for women over 35
In This Post
Why Strength Training Is So Important After 35
Before You Start: What You Actually Need
How to Progress (The Simple System)
Your 4-Week Beginner Strength Training Plan
The Workout Moves: Upper, Lower, and Total Body
Tips for Beginners That Nobody Tells You
When You’re Ready to Level Up
At-Home Option I Love
FAQ
Why Strength Training Matters After 35
After 35, our bodies start doing things we didn’t sign up for. Energy shifts, recovery takes longer, and it gets harder to maintain muscle without actively working for it. A lot of this comes down to hormonal changes (like declining estrogen and progesterone) and sarcopenia: the natural loss of muscle mass that starts in our mid-30s and accelerates if we don’t do anything about it.
Here’s the thing though: strength training directly counters this. I see it over and over with my clients: women who start lifting weights in their 30s and 40s feel completely different. They have more energy, better sleep, stronger bones, improved insulin sensitivity, and a body composition that cardio alone just can’t touch.
A few reasons strength training is non-negotiable at this life stage:
Bone density. Our bones peak in our 20s and then gradually decline. Resistance training stimulates bone-forming cells and helps slow – and even reverse – bone loss, which matters a lot as we head toward perimenopause and beyond.
Muscle preservation. After 35, we can lose 3–8% of our muscle mass per decade without consistent resistance training. Muscle is metabolically active – more of it means a higher resting metabolism, which helps with everything from body composition to energy levels.
Hormones and blood sugar. Strength training improves insulin sensitivity and helps regulate blood sugar for hours after your workout. For women navigating hormone changes, this is huge.
Mental health. The research on strength training and mood is genuinely impressive – multiple large studies have linked regular resistance training to significant reductions in anxiety and depressive symptoms.
The takeaway: cardio is great and I love a good walk, but strength training is the non-negotiable piece that most women are missing.
Before You Start: What You Actually Need
You do not need a ton of equipment or a gym membership to start — especially at the beginning.
Equipment Essentials
The basics:
Nice to have as you progress:
A second set of slightly heavier dumbbells (10–15 lbs)
Resistance bands
Adjustable dumbbells – worth the investment long-term
A Note on Shoes
Please invest in a good pair of cross-training shoes. Running shoes actually aren’t ideal for lifting because the cushioning can throw off your balance during squats and deadlifts. A flat-soled shoe or a cross-trainer gives you much better ground contact. These are the ones I recommend.
Consider Working With a Trainer First
Even one or two sessions with a certified personal trainer to go over form can be a total gamechanger. Form matters so much more than how much weight you’re lifting, especially with moves like deadlifts and rows where incorrect mechanics can lead to injury. Even a virtual session can help you get your movement patterns down before you start adding load.
How to Progress: The Simple System
Here’s the approach I use and recommend: simple, sustainable, and way less overwhelming than trying to decode all the fitness industry jargon.
Phase 1: Bodyweight First
Before you pick up a single dumbbell, start with bodyweight versions of the movements. This teaches your body the patterns, builds the mind-muscle connection, and honestly still gets you sore. Don’t skip this step.
Phase 2: Add Light Weight
Once bodyweight feels comfortable, grab the lightest dumbbells and work with those. Seriously, lighter than you think. Everyone is sore their first week no matter what, and you want to be able to move the next day.
The Rep and Set Progression
Start here: 2 sets of 12 reps per exercise
When that feels easy: Increase to 3 sets of 12 reps
From there: Increase the weight slightly and work back up to 3 sets of 10–12 reps — this is the hypertrophy range where you’ll start seeing real muscle definition
That’s it. Simple, progressive, and super effective. The goal is progressive overload, which is gradually asking your muscles to do a little more over time, and this system does exactly that without overcomplicating things.
Download the plan here: strength plan for women over 35
Your 4-Week Beginner Strength Training Plan
Weeks 1 and 3 are the same (two total-body days), and weeks 2 and 4 are the same (three days with an upper/lower/total-body split). This gives your body time to adapt before you add a third session.
Important: Always schedule your strength days on non-consecutive days. Your muscles need 48 hours to recover between sessions – that’s actually when the magic happens. Think Monday/Thursday, or Tuesday/Saturday.
Week
Day 1
Day 2
Day 3
Notes
Week 1
Total Body
Rest or Walk
Total Body
Bodyweight or very light weights
Week 2
Upper Body
Lower Body
Total Body
Add light weights if ready
Week 3
Total Body
Rest or Walk
Total Body
Increase to 3 sets if 2 felt easy
Week 4
Upper Body
Lower Body
Total Body
Start increasing weight slowly
Rest days: These aren’t lazy days, this is well-deserved and giving your body a chance to recover and refresh. Walking, stretching, or gentle yoga on your off days is perfect.
The Workout Moves
Warm-Up (Do This Every Time – 5ish Minutes)
Don’t skip this. A good warm-up prepares your joints and reduces injury risk significantly.
Arm circles — 10 forward, 10 back
Hip circles — 10 each direction
Bodyweight squats, slow and controlled – 10 reps
Cat-cow stretches – 8 reps
March in place or light jog – 60 seconds
Upper Body Workout
Sets/Reps: Start with 2 sets of 12. Progress to 3 sets of 12, then 3 sets of 10–12 with slightly heavier weight. Rest 30–60 seconds between sets.
Exercise
How To
Wall or Bench Push-Ups
Start at the wall or with hands on a bench. Keep your core tight and body in a straight line as you lower and press back up.
Bent Over Rows
Hinge forward from your hips with a flat back, dumbbells hanging. Pull elbows back toward your hips, squeezing your shoulder blades together.
Shoulder Press
Stand or sit with dumbbells at shoulder height, palms forward. Press overhead until arms are extended (not locked), then lower slowly.
Tricep Dips
Hands on the edge of a sturdy chair, feet flat on the floor. Lower your body by bending your elbows, then press back up.
Bicep Curls
Stand tall, dumbbells at your sides, palms facing forward. Curl up to shoulder height and lower with control — no swinging!
Lower Body Workout
Sets/Reps: Same progression — 2 sets of 12 → 3 sets of 12 → 3 sets of 10–12 with more weight.
Exercise
How To
Bench Squats
Stand in front of a chair or bench, feet hip-width apart. Lower until you lightly touch the seat, then stand back up. This teaches the squat pattern safely.
Stationary Lunges
Stand tall, step one foot forward. Lower your back knee toward the floor, keeping your front knee behind your toes. Do all reps on one side, then switch.
Bench Hip Raises
Sit on the floor with your upper back against a bench, feet flat. Drive through your heels to lift your hips until your body is in a straight line. Squeeze at the top!
Sumo Squats
Take a wide stance with toes pointed out. Hold one dumbbell at your center or two at your sides. Squat low, keeping your chest tall.
Romanian Deadlifts
Hold dumbbells in front of your thighs. Hinge at the hips — push them back as the weights lower along your legs. Feel the hamstring stretch, then stand back up tall.
Total Body Workout
Sets/Reps: Same progression system.
Exercise
How To
Squat to Press
Hold dumbbells at shoulder height. Squat down, then as you stand, press the weights overhead. Lower them back to shoulders as you squat again. Great bang for your buck!
Bent Over Row
Hinge forward, flat back, pull elbows back toward hips. Same as upper body day.
Upright Row
Stand tall, dumbbells together in front of you. Pull them straight up toward your chin, leading with your elbows. Lower slowly.
Walking Lunges
Step forward into a lunge, bring your back foot to meet the front, then lunge on the other side. Add dumbbells when bodyweight feels easy.
Sumo Deadlift
Wide stance, toes out, weights between your feet. Push the floor away as you stand up — squeeze your glutes at the top. Lower with control.
Tips for Beginners That Nobody Tells You
You will be sore. That’s not bad, it’s just the beginning. DOMS (delayed onset muscle soreness) typically hits 24–48 hours after your first few sessions. Gentle movement, protein, water, and a little patience will get you through it, and it gets better over time.
Lighter weights are not a cop-out. Starting light lets you nail your form, which is what protects you from injury and actually makes you stronger long-term. The weight will go up, I promise.
Tracking makes everything easier. Even jotting down what you did in your notes app helps you see progress and know when it’s time to increase. You’ll forget what you lifted two weeks ago – write it down.
Protein matters. Your muscles need amino acids to repair and grow after training. If you’re not getting enough protein, you’re leaving results on the table. I aim for around 30g per meal for my clients.
Recovery is part of the plan. Sleep, hydration, and rest days aren’t optional extras – they’re where your body actually gets stronger. Honor your non-training days.
When You’re Ready to Level Up
Once three days a week feels totally manageable and you’ve been consistent for a few weeks, you might want to add a fourth day. Here’s how that looks:
4-Day Split Option:
Day 1: Upper Body
Day 2: Lower Body
Day 3: Rest
Day 4: Upper Body
Day 5: Lower Body
Days 6–7: Rest
At this point you can also explore a push/pull split — push days (chest, shoulders, triceps) and pull days (back, biceps) with lower body days mixed in. But honestly? If you’re training four days consistently and progressively adding weight? You’ve made it. You are no longer a beginner — and that is something to be genuinely proud of.
At-Home Option I Love: The Sculpt Society
If you want guided workouts you can do at home, especially on days when going to the gym feels like too much, I’m a huge fan of The Sculpt Society. Megan Roup’s programming is excellent for women, the workouts are fun, and there are options for every level including true beginners. It’s a great complement to this plan on your active recovery days, or if you just want a little more variety in your routine.
FAQ
Is it safe to start strength training if I’ve never lifted before? Yes, and it’s actually one of the safest forms of exercise when you start with appropriate weight and proper form. Beginning with bodyweight and working with a trainer for even one session can make the process feel much less intimidating.
How soon will I see results? You’ll likely feel stronger within two weeks. Visible muscle tone typically shows up around 4–6 weeks with consistent training. Progress photos and how your clothes fit are often more telling than the scale.
Will I get bulky from lifting weights? This is one of the most common fears and it’s really not how it works for most women. We don’t have the testosterone levels needed to build bulk without very deliberate, years-long effort. What most women experience is leaner, more defined muscles and a stronger-looking physique.
How many days a week should a beginner strength train? Start with two days per week. Once that feels sustainable, move to three. Most women thrive at three strength sessions per week. It’s enough to see real results without burning out or overtaxing your recovery.
What if I’m sore – should I still work out? Light soreness is normal and gentle movement actually helps. But if you’re very sore – like struggling with stairs – give yourself an extra rest day. Pushing through severe soreness often leads to injury, not faster results.
Do I need to do cardio too? You don’t need to add a lot of cardio to see great results from strength training, especially at the beginning. Daily walking is wonderful and supports hormone balance. Beyond that, add cardio based on what you enjoy.
What should I eat before and after strength training? Before: something with a mix of carbs and protein 1–2 hours before if possible like a banana with nut butter, or a light snack. After: prioritize protein within a couple of hours of your workout to support muscle repair.
Disclaimer: I’m an integrative health practitioner and women’s fitness specialist, not a physician. Please consult with your doctor before starting a new exercise program, especially if you have any health conditions or injuries.
Pin it for later:
ok friends who have been around the fitness block: what tips do you have for the beginners out there?
xo
Gina
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