meal preeeep! something i used to do every single sunday and wednesday without fail for a good 3 or 4 years straight. my short-lived bikini competitor season lit a fire in me, WHEW! i still meal prep here and there though, guys, because it’s convenient, and so, so beneficial to maintaining a healthy lifestyle, weight, energy level, etc., etc., etc., buuuut i’m not so anal over it anymore at this point in my life.Read More
anybody else used to buy those tiny wheatgrass shots from Jamba juice? i did it more than a handful of times. seeing this wheatgrass powder at Sprouts Farmers Market reminded me of my frivolous spending days.
maple wheatgrass pancakes:
the stuff: ?
- 1/2 cup oat bran ?
- 2-3 heaping tbsp wheat grass powder ?
- 1 tsp maple extract ?
- 1 tsp vanilla ?
- 2 egg whites ?
- 1/2 tsp baking powder ?
- 4 tbsp unsweetened vanilla almond milk (or more if batter is too thick)
- 1-2 packets stevia ?
- 2 tbsp unsweetened apple sauce
combine real good and cook up like cakes in your no-stick cooking spray coated, medium heated skillet! 3-4 minutes each side. top however you like - i chose pecan pieces and Walden Farms zero calorie pancake syrup.
197 cals, 4g fat, 160mg sodium, 39g carbs, 8g fiber, 5g sugar, 16g protein. ???????????????
i took a FULL rest day yesterday and did some grocery shopping . Walmart was planned. Whole Foods was not.
after sacking 43 lbs of sweet potatoes in Wally World, my eyes caught ahold of a big end cap of these One Step French Fry Cutters. *jaw drops* and then i saw the price directly below them: $9.88. *jaw drops lower*. i threw the cutter as well as all the skepticism 'as seen on tv' products come with in my buggy and kept truckin'.
i'd say it worked pretty well, wouldn't you!? great investment. i like to chop my veggies by hand, but you can use this thing to chop up a bunch of other stuff too (garlic, shallots, etc). here's an IMPORTANT TIP though: nuke your potatoes for 1.5 minutes or so (really depending on size) AND cut them in half so it will fit in the gadget (think hamburger style, not hot dog). and be super careful not to over cook them! it will create a huge mess. don't ask me how i know. ugh.
i tried it out on my Spicy Smoky Sweet Potato fries from my ebook!
so about Whole Foods... it never fails. i always come out with extra stuff and a biggER bill. i went to get some Bob's Red Mill Whole Wheat Pastry Flour which i could not even find (nor could the store associate) so i got some from the bulk bins. and on the way out i found these two gems:
vegan, gluten-free, organic Sprinklez by Let's Do Organic (cause they DO exist apparently), and vegan (dairy-free, gluten-free, egg-free) Chocolate Chip cookie dough by Eat Pastry. why did i even bring this up in my house :shock:
i entered a crazy fluffernutter (marshmallow fluff) challenge on IG last night at the last-minute using what i had and made a big fluffernutter pazookie pie!
ok back to my cookie dough :)
i started with a HUUUGE salad complete with romaine mix, fat-free feta, black olives, red, yellow, and orange bell peppers, tomatoes, cucumbers, and carrots all drizzled with Braggs liquid aminos, Braggs apple cidar vinegar + a little agave nectar,
and i used up the rest of a papaya to make some papaya-lime salsa.
here's the original recipe again, but i added strawberries and avocado this time and it was SO much creamier. i highly suggest adding them every time!
this stuff is fabulous paired with seafood! and if you make enough of it, whip out some multi-grain chips or make your own by slicing up a whole wheat tortilla and baking it in the oven until crispy.
roasted, whipped sweet potaters topped with pecans and cinnamon (recipe will be in the ebookie)
and finally, baked, garlic & herb tilapia.
family and food together makes me one happier woman! i sincerely cherish being able to cook for my parents.
for dessert, cinnamon.... apple.... almond cake! the stuff on top is apple whipped cream. it's sugar-free, fat-free cool whip, diced red delicious apple, and greek yogurt) all blended into a sweet, light, heavenly topping. oh AND, i grinded on some of Trader Joe's cinnamon sugar ;)
cinnamon apple almond cake
- 4 tbsp diced apple
- 3 tbsp whole wheat flour
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tsp coconut oil
- 1 tbsp applesauce
- 1/2 tsp apple pie spice
- 1 tsp cinnamon
- 1/4 tsp baking powder
- 2 tbsp unsweetened vanilla almond milk
- 1 tsp coconut crystals
set 1 tbsp of the diced or sliced apples aside along with the coconut crystals, and set your oven to 325 degrees.
mix the wet with the wet and the dry with the dry, then combine. (i made two cakes using my cupcake pan.)
distribute the coconut crystals evenly in the bottom of the two empty cupcake slots, as well as 2 tbsp of the diced/sliced apples (1 tbsp in each slot).
pour the batter on top!
cook for 12-15 minutes, but watch it closely.
take the cakes out, let them cool slightly, then flip them over onto a plate, pineapple upside down cake style. yummmmmmmy!
top with the apple whip, or eat it plain.
**you DON'T have to use the coconut oil if you don't want to!** i included the nutritional adjustments just in case you omit it, but it does enhance the flavor and texture of the cake a lil bit. your call.
so i was thinking... you wont know what going on over here unless i tell you, duh! i'm working on two books right now which is what's taking so long. the first will be for our 6 Pack USA clients and is almost complete, then i can really focus on the Fit Foodie Le book! both of them will be available for purchase- you don't have to be a 6 Pack USA client to access the book and get the recipes though. the Fit Foodie Le book will be a combo of cleaner, healthier, classics like some of the recipes i've already shared with you, and tons of new recipes for snacks, dips, dressings, soups, stews, pastas, aaaaagggh!!!!!
i am TOO excited about it and i hope you are too! please be patient though and keep counting down with me.
before i let you go, pleeeease go check out my feature on Fitness, Food, and Style!! i met Dani via Instagram and she is one amazing woman, my goodness. i'm over here struggling to keep my blog alive with one kiddo and she has FOUR!!! what!? she was in the IT industry for a while and became a full-time SAHM (stay at home mom) after the birth of her second child. her blog is super informative for mothers or for anyone striving to just living a healthier life overall. show her some love, please!
once i hear or read about a product (usually food) multiple times, i must see what all the hype is about for myself! this was one of those items- Mrs. Dash no-salt fiesta lime seasoning. i knew it would be the bomb on some seafood, but....
go ahead and add fruit to that list. where did i get that tip? the back of the bottle! paired with strawberries, it makes for a sweet, citrusy snack with a kick of lime spiciness. you've gotta try it on mango and pineapple too!
i heart sweet potatoes. i can smash an entire package of any kind of crackers in one sitting (especially gold fish), and you already know how i feel about my beloved cheese.
i wanted something different from my nightly roasted sweet potato! i bought a wedge of fresh parmesan cheese from HEB just for this, and you can get some at any local grocery store.
so when you put those 3 things together, you have one healthy, low-calorie sweet & savory snack cracker chip thing.
baked, not fried....you already know.
baked cheesy sweet potato crisps
2 large raw uncooked sweet potato, shredded
1/2 cup egg whites
1/2 cup grated parmesan cheese
1/4 cup chopped green onion
fresh cracked pepper
1 tbsp liquid aminos
1 tsp fresh rosemary (optional)
preheat your oven to 425, and spray a baking sheet with no-stick cooking spray. shred/grate your sweet potatoes either by hand or by food processor and squeeze all the moisture out. don't skip that step! also, chop up your green onion. add this to a mixing bowl and pour in your egg whites, grated parmesan cheese, aminos, and pepper and minced rosemary (any other fresh herb will do). mix! make tablespoon sized mounds all over your baking pan (make sure they aren't touching) until there is no more left. press down slightly but do not flatten and bake for 20-30 minutes or until the edges are browned, not black :lol:
serving size = i made approx. 20, but it depends on your scoop size.
adapted from here! and yeah, i left them in for a little too long but i'm a gigantic fan of burnt cheese so it was ALL good. had i had some greek yogurt at the time, i would have tried the smokey yogurt dip to go along with it. i mashed up a ripe avocado and sprinkled some salt-free Mrs. Dash fiesta lime seasoning on top and that worked for me! if you have the ingredients though, go for it:
Smokey Yogurt Dip (via How Sweet It Is)
1 cup plain greek yogurt
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
i paid Christine, my posing coach, a visit earlier this week to show some love by purchasing one of these cute, sexy, 'Pose4You' racerback tops of hers! i'm so proud to be one of her clients!
what is your favorite food and/or fitness mag?
it's cooooooold. Houston finally got with it and the temps have dropped. enjoy it while it lasts. this morning though... i did NOT wanna get up. you hear me? 4:15am came way too quick and my bed was way too comfy. i admire my members for just showing up to class like they always do. THAT is true commitment and dedication if i ever saw it. cause ummmm, if i didn't have to be there today.... yeah :shock: watching them file into the studio one by one, collect their equipment, and wait in anticipation as the clock winded down to begin class gave me the energy and inspiration i needed to give them nothing short of my absolute best!! and that cup of coffee /green tea combo didn't hurt either. let nothing stop you from remaining consistent and making progress. nothing. especially something as petty as the weather!
after class i did some upper body (shoulders + chest),
took a pic of my polar HR monitor :lol:
and headed home to take more pics and make breakfast! saturday i saw all this french toast on IG and it inspired me to make some of my own. i had some again this morning with my egg white omelette and they hit the spot. carbolicious.
then, i dipped the entire thing in a mixture of:
stuffed banana french toast
- 1 cup unsweetened vanilla almond milk
- 1 tsp pure vanilla
- 3-5 drops of vanilla creme stevia
- 1 tbsp coconut crystals
- 2 tsp cinnamon
- 2 egg whites
- combine all ingredients into a bowl big enough for your sandwich to fit in.
- mix them well, then dip your sandwich in on one side for 2 seconds, then flip it to the other side for 2 seconds.
- immediately transfer it to a medium heated no stick pan and 'fry' it until brown on one side.
- flip it and brown the other side! plate it up however you'd like and top it with more cinnamon, walden farms pancake syrup, and fresh banana slices. i even shot it with some 'i can't believe it's not butter' spray a few times.
@ HEB this past weekend, i took advantage of one of their popular meal deal specials. i got the two-step gumbo and the BBQ shrimp mix for free. yep, i had some help.
it's not considered clean, but it's all natural, decent nutritional stats, and quite good!
stats (per 1/2 cup): 60 cals, 1.5g fat, 470 mg sodium, 9g carbs, 2g fiber, 3g sugar, 2g protein
to the gumbo mix, i added 1 cup of water, another cup of low sodium chicken broth, a bag of frozen okra, cut up two roma tomatoes, some fresh cilantro,
and even though it didn't really need it, extra seasonings! just a few dashes of my sweet smokey chipotle paprika, black pepper, sriracha, and 2 squirts of liquid aminos. it all came to a rolling boil, then i let it simmer for about 20 min on low so it could thicken up.
i THOUGHT i had some shrimp leftover from last week's kale tacos, but nope...all gone. wish i had realized that before i went to the store!! i ended up using some of the bbq tilapia that you're gonna read about in a sec. so if you have some, you can totally add shellfish, crab, sausage, etc. because gumbo just ain't gumbo without it ;)
i added a scoop of brown rice on top and Sonny mixed it all together before he gobbled it up.
when you buy the gumbo mix, you get this free. i got to sample this stuff on some steel head trout while in the store which is what sold me on it! i believe the cooking demo lady used olive oil to thin it out though:( but it was soooo good. when i got home, i took 2 tablespoons of the shrimp mix and added 1 cup of unsweetened vanilla almond milk to make a creamy marinade for my tilapia.
stats: (per tbsp) 25 cals, 1g fat, 1g sat fat, 340 mg sodium, 3 carbs, 2 sugars
loved it!!! yes, almond milk!!
oh yeah, while i was @ the store, i came across these guys. can you read that sign? it says purple sweet potatoes are higher in nutritional value than the traditional sweet potato. who knew? i didn't. a friend of mine advised that i check out an Asian market for these babies though cause that 2.98 a lb is a little too steep for me. can't wait to try them!
now for my last unexpected purchase! i've been drinking almond milk for like the past 3 years now and i have no plans to go back to dairy milk anytime soon, or ever. but when i tell you i almost slurped down this whole box, you better believe it.
it was worth the gas and bloating :lol:
Chiso hasn't been a fan of drinking milk solo, so i've just been using it to make his oatmeal instead of water so he can still get his vitamin D and calcium. after i let him sample a little of this Horizon Organic Vanilla milk @ the store, to my surprise, he asked for more immediately! actually i'm not surprised cause it's a little high in sugar (22g) and it's vanilla flavored. lol. however, it's all natural, and still loaded with nutrients, so it went in the basket.