J/Fit 30Lb Workout Vest
GRAINS NOT BRAINS: GO VEGAN!
Refocus on Food & Fitness Day 8
Today I am attending a meditation class in NYC. It starts at 11am, so I am in a bit of a rush (ha!). I hit the gym bright and early this morning for 45 minutes of cardio (woot, woot!) and after a quick shower, I hit the kitchen to whip up an oat pancake (formerly called a scramble). It's been a while since I indulged in one for breakfast and it totally hit the spot.
1/2 medium banana
4 Tbs Gluten Free Oats
1 Tbs Chia Seeds
2 Tbs Chocolate PB2 (I'm out of sunflower seed butter - waaaaaah!)
4 Tbs Coocnut Milk
Several Twists Trader Joes Coffee, Chocolate & Sugar Blend, optional
Splash of Pure Vanilla Extract, optional
Mash banana in a bowl and add remainer ingredients, stirring to combine. Let rest while you heat a generously sprayed (or oiled pan) over medium heat. Once pan is heated, plop mixture into the pan and cook for 3 to 5 minutes or until golden brown. Flip and cook other side another 3 to 5 minutes or until golden. Enjoy as is or with toppings of choice, such as maple syrup.
Last night before bed, I made stuffed cabbage (in the crock pot!) which I am fixin' to have for lunch (or dinner - depends what time I get in). I cant imagine it photographing pretty but I will try so that I can post a picture later this weekend. My fitness goal for today is 12,000 steps and thus far I logged 7,000 steps on my Fitbit :-) Aside from that I have decided to fly by the seat of my pants instead of planning out the weekend. I am off on Monday (Thank you, Dr. King!) and hoping to cook up some deliciousness between now and then, which means I'll be back with a post soon enough!
Positive vibes to all for a fantastic weekend ahead. Until next time, I'm off like a prom dress!
Refocus on Food & Fitness Day 3
(and back to work after the New Year Day 1 - Meh!)
Yesterday my head felt clear and my spirits soared, while today I woke up feeling groggy and so not in the mood to tackle the day ahead. Go figure. Fortunately it subsided and by noon I was back to feeling like my usual sunny self. However, that too subsided after a kitten fight with Darin. Adding insult to injury was the text I received from the Narcissist, who by the way STILL owes me money, about an hour or so after. My ruffled feathers didnt straighten until approximately 4:30pm, which also happened to be when I bounced out of my office and headed straight for the gym. With my fitbit indicating a mere 2372 steps for the day thus far I was ready to work it out like no other.... and thats exactly what I did! I left the gym nearing my goal of 10,000 (woot woot!) and feeling the best I'd felt all day. By the time I arrived home, I was famished. I hit the kitchen and promptly made a hearty dinner. Mmmmmmm, so good!!
Hope you all had a great monday and positive vibes for a fantastic week ahead! I have a standard week lined up, + a hair appointment on friday and a meditation saturday morning in NYC that I am really looking forward to. I'm hoping to post again mid-week and then again after the weekend. Until then, I'm off like a prom dress!
Breakfast: Apple Pie Oats
1 small granny smith apple, peeled and shredded
1 Tbs Coconut Nectar
1 cup Coconut Milk (So Delicious, Sugar Free preferred)
1 Tbs Chia Seeds
1/2 tsp Pure Vanilla Extract
1/2 cup Gluten Free Rolled Oats
2 Tbs Currants, soaked overnight
Apple Pie Spice, to taste
Peel and then shred the apple, placing apple shreds in a small container. Add coconut nectar (or sweetner of choice) and pie spice (to taste). Add oats, chia seeds, coconut milk, and stir. Cover and place in fridge overnight. Prior to eating in the morning, stir in currants and a splash of coconut milk (or water). Stir and enjoy!
Lunch: Slow Cooker Cranberry Bean & Chopped Salad
Cranberry Beans in the Slow Cooker
1 1/2 cup cranberry beans, soaked overnight
1 can diced tomatoes
1/2 red onion, chopped
1 tsp garlic, paste
Water, as needed to almost cover beans in crock
In a 2 quart slow cooker, combine all ingredients and stir to combine. Cook on high 4 hours and reduce to low until beans are tender. Once cooked, scoop bean mixture out of the crock with a slotted spoon.
For the Salad
1 Hearts Romaine, chopped
1/2 green pepper, chopped
1 chunk red onion, chopped
1 handful grape tomatoes, sliced
1/4 cucumber. chopped
1 Tbs green olives w/ jalapeno's, chopped
1/4 cup Daiya Cheddar Shreds
Combine all salad ingredients in a bowl and heat up cranberry beans. Once beans are heated, mix into the salad and top with salsa if desired. Enjoy!
Dinner: Stuffed Zucchini
1 medium zucchini
2 heaping Tbs breadcrumbs
2 heaping Tbs nutritional yeast
Salt and pepper to taste
1 tsp basil
1/2 recipe tempeh not meat (recipe below)
Preheat oven to 400F. Spray a small baking dish with cooking spray and set aside.
Slice ends off zucchini. Cut zucchini down the middle lengthwise. Use a small spoon to remove zucchini seeds and pulp and hollow out zucchini leaving a well to place the filling in.
In a small bowl combine breadcrumbs and nutritional yeast. Season with salt and pepper.
Arrange zucchini boats in the baking dish. Spoon half of the nutritional yeast/breadcrumb mix into the zucchini, then fill with tempeh (not meat) sauce. Sprinkle with remaining nutritional yeats/breadcrumb mixture. Bake at 400F for 30 minutes or until zucchini is tender and breadcrumb mixture is lightly browned.
Tempeh (Not Meat) Sauce:
1 package diced tempeh (I used Garden Veggie)
1 bell pepper, diced
1 large chunk red onion, diced
1 tsp garlic, minced
2 Tbs Italian Seasoning Blend
1 22oz can crushed tomatoes with basil
Salt and pepper
Generously spray a small pan and heat over medium heat. Cook diced tempeh until it starts to brown. Add garlic, onion, and bell pepper, crushed tomatoes, Italian seasoning blend, and salt and pepper (to taste). Bring to a boil, reduce heat, and simmer uncovered 20 minutes.
Happy Saturday, Kids!
We are on week into the new year, which for me kicks off my official post-holiday mind and body reset. It's safe to say that I was a good time this holiday season in terms of cooking AND eating all sorts of delicious, most of which was out of my usual eating repetiore. I kicked off 2012 feeling like an overstuffed thanksgiving turkey. The damage from this year's overindulgences: 3 lbs gained. (Yeah, I know - 3 pounds isn't all the relevant and some would argue I needed it, but tis by no means the point so please bear with me!). However, unlike many others I make it point not to vow diet and fitness resolutions, particularly come January 1 as I always take vacation the first week of January. Vacation for me signifies a break from the usual day to day routine and I make it a point to kick back and relax carefree and flying by the seat of my pants. The week has gone quick.... TOO QUICK... and yet I find myself extra eager to re-focus my mind, reset my body, and ultimately go back to my usual food and fitness routine for two reason:
1. I'm a dietary creature of habit who prefers not to go through her days feeling like an overstuffed bird.
2. FITBIT ULTRA WIRLESS TRACKER
For those not familiar with fitbit or fitbit ultra, simply click the picture above and it will take you directly to the site, but the jist of this nifty device is that it tracks steps and calories burned, monitors sleep, and helps you stay motivated! In my opinion this is a health and wellness MUST and I am really not just saying that (because I'll make a small commission if you buy one after clicking either the picture above or the one in the side bar to the right). I LOVE LOVE LOVE my fitbit (maybe a little too much) and I even gifted Darin with one this holiday season (and even he is lovin' it!!)
So today was DAY 1 and I kicked off my morning with a fruit smoothie, using a new protein powder. I made a batch of cabbage vegetable soup in my 2 quart crockpot, which I enjoyed for dinner along with some quinoa and a mock fried plantain. Snack included my beloved protein popcorn. According to my fitbit ultra, I took 4322 steps, climbd 14 flights of stairs, traveled 1.8 miles, burned 1684 calories, and my activite score was 665. Woot woot! Not bad for a Saturday :-)
Moving on -
I found the recipe (by the Tasty Cheapskate) for the amazingness pictured above through the Secret Recipe Club's Cookie Party and all I can say is that it did not dissapoint. The macaroon's were easier to make than I anticiapted and thus far have received rave reviews from all we have tried them. There is no doubt that I will definately be making them again in the very near future :-)
And on that note, time to dash off. Enjoy the rest of your weekend!!
These were a happy accident as I had no intention on making corn tortilla cups the other morning nor did I plan to eat egg whites. I woke up at the ass crack of dawn so that I could hit the gym before work. I headed to Sky (Athletic Club) for my usual morning cardio with a tropical (Mango! Pineapple! Banana!) fruit smoothie on the brain. 45 minutes of heart pumpin' cardio and a 5 minute drive home later, I stood in my kitchen, fridge door open wanting nothing to do with a fruit smoothie and everything to do with my dear old friend "Fiesta Whites". As I plucked the necessary ingredients from the shelves, I opened my seemingly designated drawer only to descover that I was out of cheese shreds (drats!) but in with gluten free corn tortillas (score!). 15 minutes later, the Fiesta Breakfast Cup was born!
Fiesta Breakfast Cups
2 corn tortillas
1/2 cup egg whites
Dash Garlic Powder
Pinch Mrs Dash Onion & Herb
4 Tbs Salsa
1 heaping Tbs of Nutritional Yeast, optional
Preheat oven to 350F. Take cupcake (or muffin pan) and flip it upside down. Set aside.
To make cups:
Lightly wet tortillas (I always buy the smallest sized ones) and place between two plates (bottom plate right side up, top plate flipped upside down like a cover) and microwave 1 - 2 minutes. Remove from microwave and lightly spray with cooking spray. Place tortillas in between the cups on the upside down muffin pan so that it forms the shape of a bowl. (This works best when you place the tortill in the middle of four cups, arranging as needed but dont stress it too much as it somehow always comes out great even when it looks wonky on the pan). Bake at 350F for approximately 9 minutes, or until tortilla start to turn golden brown.
Meanwhile, season and cook egg whites on stove burner as you normally would. Once cooked, remove from the pan and chop so that it fits into the cups. Then, in a small mug, mix together the salsa and the nutritional yeast. Microwave until hot.
Place tortilla cups on a plate. Add chopped egg whites, then top with salsa mixture. (If I had cheese shreds I would have tossed the shreds with the egg whites and then topped with salsa). Garnish with cilantro. Serve hot.
Special Note to the Ladies:
I don't know why, but in my experience, men are impressed by these tortilla cups. When asked how you made them, simply reply "magic", then smile and wink. :-)
Your welcome xo
Jillian Michaels Ripped in 30 + 30 minutes Cardio (Treadmill/Elliptical)
I began the day with a vigorous workout and had another juice for breakfast (minus the parsley due to having run out).
1 lb carrots
2 green apples
1 large grappefruit
3 leaves romaine
Eager to catch some rays, I packed my little cooler (BBQ Kale Chips, Sweet Potato Haystack Fries, and two mini Black Bean Quinoa Burgers topped with Red Onion Basil Aioli). Then I got flax crackers going in the dehydrator and headed out the door.
Red Onion Basil Aioli
Scaled down recipe from Voracious Eats
1 Tbs Red Onion
1 tsp Nayonnaise
1/2 tsp fresh basil
2 twists fresh ground black pepper
Sweet Potato Haystack Fries:
Two sweet potatoes, washed, spiralized & seasoned with olive and several twists of Trader Joes Everyday Seasoning Blend. I dehydrated these iin my Good4U 9 tray at 145 for an hour, then at 105 for 15 hours.
BBQ Kale Chips
Using the BBQ Sauce recipe posted here and the method described here these are by far my favorite kale chips!
Unfortunately, mother nature had different weather plans that I anticipated but this turned out to be a good thing in that I found myself at the Christmas Tree Shop (never a bad thing) and scored a little gem but I'm saving that for tomorrows post :-)
In regards to the flax crackers, I am about 14 hours in and they are looking fantastic. Once they are ready I will post a picture but in the mean time, here is the recipe:
Spicy Summer Salsa Crackers
Adapted from Raw Foods on a Budget
1 1/2 cup flaxseeds, whole
3 cups water
1/2 cup chia seeds
1 cup white corn
1 large locally grown red tomatoes
1/2 medium red bell pepper
1/2 medium white onion
2 cloves garlic
1/2 tsp sea salt
1/2 bunch fresh cilantro
1/8 cup olive oil
1 tsp cayenne
Fresh ground pepper, to taste
Soak flaxseeds overnight (or at least 6 hours). When soak time is complete, pour seeds into a large bowl. Next, you will make a liquid sauce to add to the flaxseeds. Remove the corn from the ear using a knife. Now, blend the corn, tomatoes, red bell pepper, white onion, garlic, and olive oil until completely liquified. Then pour the liquid mixture into the large bowl with the flaxseeds. Mix until the liquid mixture is well distributed. Chop up the cilantro and add to the mixture. Now add chia seeds, then the salt, increasing the quanitity to taste.
Pour approximately one third of the mixture onto one Teflex sheet (or parchment paper) and spread it to 1/8-inch thickness. Repeat the process, until you have used all of the mixture. You will need 1-2 more Telfex sheets. Place all sheets in the dehydrator.
Dehydrate the flax crackers at 105-degrees. When the top of the crackers are dry (about 12 hours), turn over and remove the Teflex sheets. Dehydrate for 36 more hours.