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!

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!

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!  

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.