Julia Budd was born and raised in Roberts Creek, a small town on the
Sunshine Coast, British Columbia. At an early age she started
participating in sports. When she was in highschool one of her friends
invited her to go to a Kickboxing class with her and the rest is
history. This class ignited a passion in Julia for Muay Thai and it
would be a part of the rest of her life.
When Julia went to University in Vancouver, British Columbia she
started training at GibsonMMA. Her instructor at Gibson’s was Lance
Gibson Sr., former UFC champion and #1 ranked Shooto fighter in the
World. Julia would bus 2 hours there and back to train at a world
class facility and it was there that her skills were taken to the next
Julia started fighting locally and would soon become well known on the
North American Muay Thai circuit after wins against Gina Carano, Keri
Scarr, Chrisanne Roseliep and Natalie Fuz.
After a while Julia’s reputation started to catch up with her and Muay
Thai fights started to get harder and harder to find. This is when she
started to box professionally and started training in Mixed Martial
Arts. She has fought all over the world.
In 2007 she finished her Bachelor’s Degree in Kinesiology at
University of British Columbia and became an NSCA certified Strength
and Conditioning Coach.
She is now a personal trainer and also teaches Muay Thai and is a
strength and conditioning coach at GibsonMMA, in Port Moody, British
Columbia where she first started her career.
Life is often compared to a game that everyone is playing to win. Win
some. Lose some. But never give up!
Winners never quit and quitters never win…
When I requested that she send in a couple recipes she told me that
these were two recipes that she really enjoys. These recipes are
gluten and dairy free. This is the way she eats and hopes others will
enjoy these recipes as much as she does!
Wheat & Dairy Free Crispy Turkey Tacos
– 1-2 packs of ground turkey
– 1 pack of brown rice tortillas from Trader Joe’s
– 1 pack of Daiya mozzarella flavored almond cheese (comes shredded
from whole foods)
– Cut up Lettuce, Tomato and Avocado
– Coconut Oil & lemon or lime juice
Heat coconut oil in pan. Add ground turkey and 2 tbsp of lemon or lime
juice. Saute until meat loses its pink color. Add seasonings- I
personally add a splash of sea salt, pepper, cayenne and chili flakes
because I like a little spice. Blend and simmer for 10 minutes or more
to allow flavors to blend.
In a separate pan heat coconut oil, once the pan is hot add a brown
rice tortilla, wait until the tortilla is browned and flip it over,
add the Almond cheese and allow cheese to melt (I usually have the pan
on a medium heat here so that it doesn’t burn). Take the tortilla off
and add your meat and vegetables and some pico de gallo.
Wheat, Dairy & Sugar Free Banana Muffins
– 2 Cups of Brown Rice Flour
– 6 ripe bananas
– 1 tsp of baking powder
– ½ tsp of sea salt
– ½ cup of almond or sesame oil
– ½ cup of honey
– 3 tbsp of unsweetened apple sauce
– 2 eggs
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9×5
inch loaf pan. In a large bowl, combine rice flour, baking powder and
sea salt. In a separate bowl, cream together almond oil and honey.
Stir in eggs, apple sauce and mashed bananas until blended. Add the
banana mixture to the flour mixture; mix until batter is just moist.
Pour batter into prepared loaf pan. Bake in preheated oven for 20 to
30 minutes, until a toothpick inserted into center of the loaf comes
out clean. If using muffin or cupcake tins, bake for 15 minutes or
until a toothpick inserted into the center of a muffin comes out