RawTill4 ~ 2 Months + Toddler Din Successes

Happy 2 (dos, deux, zwei, liang <---thank you lady I work with...etc.) Months RawTill4!! Though...shit feels longer, just saying    >_>

Either way, I started this journey the beginning of April as a week long experiment to see how my body would adjust to a drastic change regarding how I consume food. At the time I was drinking at least two coffees a day (acid make me no happy), salads for breakfast/lunch + balsamic vinegar + steamed vegetables, salty snacks up the...up the...the you know...up and stuffs...pretty much my waking moments were composed of thinking about what I wanted to eat while simultaneously counting calories and doing crash diets in order to consume said calories. It was sort of sad actually! I was eating healthy by society's standards but my body was telling me this wasn't working, I was burying myself in a world of packaged goods in the form of salad dressing, coffee creamer, salty snacks, and well, that's about it...but that's all it took for this post-baby making metabolism!

So! After one week on RawTill4 I realized I generally felt better, my portions were back in control, and I no longer craved ridiculous amounts of salt. It just felt...good.

Buzzzzz. Beeeeeep. 2 months have passed. Hi, hey! I've finally semi-accepted my weight/physique sorta/kinda. I've lost a couple of inches and I feel great in regards to energy most of the time (B12 vitamins in use!), so summer is approaching and I dug out the 2-piece for a spin. Felt good. It's odd, how the female brain operates. My husband is my biggest supporter. He met me almost 6 years ago when I was at my heaviest (5'2; 135-140 lbs) and he loved every part of me but it didn't matter. Along  with my own self-deprication, I heard opinions from outside sources stating things like "she will become a marshmallow" or "Rick likes them big" ...haha...as I can look back and laugh, a few statements like those can really hurt, whether or not we like to admit it. And due to the fact that I had struggled with weight paranoia issues for quite some time, these opinions only fueled my general distaste in my physical form. Currently, I'm still 5'2 (yea, apparently vertical growth past 8th grade was not in the books) and remain between 115-118 lbs, but the difference can be found in the lack of bloat. While I'd love to lose another 5-10 lbs, I'm content feeling as though I'm doing everything dietary that I can possibly do. And that is a first for me.

Below are examples throughout my 2 month RawTill4 (carbs at night) food-related experiments

Besides shoving whole food items into my face, I've tried to broaden my toddler daughter's pallet with vegetarian post-work tired brain meal ideas:

What I've learned:

1. Children enjoy any vegetables that are roasted. Any.
2. Children will consume cheese regardless if dairy resides within it.
3. Children consume fruit morning, day, and night because it's sugar and sugar tastes good.
4. Make "mashed" anything and small humans will eat it.
5. Broccoli is great in soufflé form, steamed form not so much.
6. String beans are great, but toddlers with 6 teef have a hard time consuming them, so they tear, suck, and eat the garlic/butter from each piece.
7. Quinoa is awesome. Anytime.
8. Toddlers love different flavors, so add them! Paprika, curry powder, garlic, thyme, sea salt, cinnamon, nutmeg, cumin, cardamom etc. DO it.

Photo One: Baked paprika/sea salt carrots and cauliflower, baked butternut squash, sweet potato mash, and fruit

Photo Two: Quinoa sweet potato parm burger, butternut squash fries, and fruit

Photo Three: Broccoli souffle, carrot coins, butternut squash, garlic butter string beans, and fruit

Lesson to be learned: don't limit your tiny person's diet...they get it, food is great in many forms. Whole foods are great in all forms.

Now on to the summer and VegFest in 2-days! More on that next week...

Rainbow Spring Rolls and Soy Paper Sushi Rolls ~ Vegan

The husband and I lovelovelove sushi. But, unfortunately, it's a bit of an expensive habit :s We usually order it twice a month, and sometimes eat out - which can add anywhere from $100-$200 to our monthly budget (eesh!). So! We decided to whip up some unique sushi rolls with soy paper, accompanied by delish spring rolls!

Recipe Deets

Sushi
Soy paper (5 sheets)
Romaine (approximately 5-6 leaves)
1/2 avocado
1 Cucumber sliced thin
Butternut squash (approximately 8 baked finger length pieces)
1/2 Red Pepper (sliced thin)
1/4 cup diced strawberries
1 jalapeno pepper (sliced thin)
Wasabi sauce

- First lay your soy paper out on a clean surface
- Chose 3 pieces of paper and add: a drizzle of wasabi sauce width wise, cucumber, red peppers, avocado, and romaine
- Roll them and cut width wise, then top with diced strawberries
- Take the final 2 sheets of soy paper and lay them on a clean surface
- Add: wasabi sauce, cucumber, avocado, butternut squash, jalapeno, and romaine
- Roll width wise, cut, and top with extra jalapeno peps!

Yum. YUM.

Spring Rolls
4 pieces of rice paper
1/2 avocado
Red cabbage
1/2 Red Pepper
1 Carrot (sliced into small sticks)
Sweet chili sauce for dippinsssss!

- Follow this tutorial on how to use and assemble spring rolls with rice paper - because it's a tedious process and one that takes a bit of practice, but once you get it down, you will never pay for over-priced rolls again!
- Assemble your rolls using the ingredients above - slice in half
- Dip the heck outta them rolls and insert in your mouth!

Now sit down, pick out a fine ass movie, and relax!

Banana Split Nice-Cream ~ Raw/Vegan

mmm. MMM.

I have been craving banana "ice cream" allllll winter! There's a small, local place that is only open April through October and it serves this amazing ice cream alternative made exclusively of bananas! Due to this obsession of mine, a few years ago my husband bought me the exact machine the restaurant uses, and needless to say it has served our household well ~ birthdays, dessert-for-dinner, breakfasts, and et cetera !

So! Right around the beginning of May (yes, that's when I began this post and then life and *ahem* Game of Thrones, Mad Men, Veep, oh and a full-time job got in the way) the fam visited our favorite little restaurant where we ordered beautifully constructed banana ice cream concoctions made up of varying fruits and *healthy* alternative toppings (e.g., coconut, granola, non-dairy chocolate chips, sunflower seeds) - it was heaven in the mouth, but I wanted more...MORE >:D

Thus, the very next day I created this:

Recipe Deets (You will need a food processor or homogenizer ~ if you don't have these a blender will work but you will need to add milk, approximately 1/2 cup per banana)

5 frozen bananas (peeled)
1/2 cup frozen cherries
1/2 tbsp raw cacao powder
1 tsp vanilla extract
1/2 tbsp unsweetened coconut (optional)
1/2 tbsp raw cacao nibs (optional)
2 bowls
1 large mug

- in the first bowl process or homogenize 1 1/2 bananas, transfer to a blender and add cacao powder and vanilla ~ blend well and place in freezer
- in the second bowl process or homogenize 1 1/2 bananas then transfer to a blender. Add cherries and blend until it turns a pretty pink (there will be chunks of cherry...this is cool...very cool), place in freezer
- using the mug (which will be your BASE banana portion, see photo above) process or homogenize 2 bananas
- remove cherry and chocolate portions ~ add the chocolate portion to your mug (with the plain banana base already in place), then add the cherry portion on top
- sprinkle with coconut and cacao nibs

Smash in face, dribble some down your chin, wipe your mouth on your sleeve - all without guilt!

Do it.

Overnight Blueberry Chia Seed Pudding ~ Raw/Vegan

This one is super easy, almost zero effort involved, and perfectly amazing on the belly! I'll keep the yapping brief tonight, as it's the end of my 4-day awesome weekend with my husband! We celebrated his 30-something birthday with days packed full-o-fun...so essentially I'm tired and looking to turn my brain off and relax, cocktail in hand of course ha...ha

I'm currently on my 2nd week of RawTill4. I'm beginning to consider making this a lifestyle choice for a few reasons:

1. Even though my husband and I were traveling all over the place Friday and Saturday, I managed to find places to eat that adhered to my new dietary regime.
2. I've never felt less bloated throughout the day as when I am eating clean, uncooked foods
3. I don't calorie count <--- huge deal for me
4. I've slimmed down - this is because of less daytime bloat AND continuing a strict workout regime. Eating healthy is great, but without physical activity and strengthening your body you're looking at a physique that may appear optimum but isn't. Skinny doesn't equal healthy. Strong and toned is what I shoot toward!

Anyway! On to the easiest of RawTill4 recipes yet!

Recipe Deets

1 air tight container (12 ounce or larger)
1 cup unsweetened almond milk (or coconut milk)
1 cup fresh blueberries
3 tbsp chia seeds (protein explosion!!)
1 tsp vanilla extract
dash of cinnamon

- Place all ingredients in mason jar (or airtight container) and refrigerate overnight
- The End

So good. Like hide in a corner so your kids don't see you and ask for you to share...type of good.

Below is a little picy collage of my weekend with the husband...food and all! Now back to reality :s

Morning Wake Up Smoothie Bowl ~ Raw/Vegan

Welly-well, I've just started day 3 of RawTill4 and you know what? It's going super great! Minus the 3pm headache my-body-needs-caffeine moment, but who's keeping track? hrm. ANYWAY. This new (very new) way of eating has actually illuminated a few things for me:

1. Whatever I used to eat was actually slowly building up in my digestive track causing me intense pains due to bloat.
2. I was *always* craving salt, actually, to the point where I thought about it throughout the day.
3. Whether I was eating salads with steamed vegetables or egg whites, I always felt heavy and sluggish.
4. My brain was foggy and tired all of the time.

Over the weekend I made the drastic change to only eat raw fruits, vegetables, nuts, seeds, etc. from the moment I wake up until 4pm. In those 2 days I've lost almost 2 pounds from water weight alone. I wake up feeling light and well rested. And best of all? I'm looking forward to coming up with new, easy recipes that may help me change this "diet" into a lifestyle! As with any life altering decision, it's all about preparation and patience (the latter I'm super not so goods with...bleh).

 Now on to the recipe! Smoothie bowls are a well known, very popular way to smash some nutrients in our faces! They're super easy and you can pretty much take a basic recipe and switch it up a gazillion different ways. So feel free to use the recipe below as a base to take your own smoothie bowl off in to new exciting frontiers!

Recipe Deets
2 cups frozen/fresh fruit - pineapple, strawberries, raspberries, blueberries, mango, etc.
1 banana
1 cup water
1 tbsp raw nut butter (optional)
1 tbsp maca powder (optional)

NOTE: If using fresh fruit, add 3-4 ice cubes

- In a high speed blender or food processor, blend everything until smooth
- Pour in bowl and top with lots of fruit, chia seeds, raw granola, hemp seeds, etc.!

Seriously the highlight of my morning!

Quick Rice and Bean Fritters ~ Toddler Friendly

It's Monday, it's 5pm, and you just arrived home to a *very* hungry toddler. She's following you with her slow, exaggerated, not-quite-steady gate and she...wants...food...now. Not in 5 minutes...N.O.W. As her little square head looks up at you, you think "Is this my life for the next few years? Attempting to navigate the insatiable hunger of a very small, but very hungry person? NO!" I refuse to be controlled by two tiny hands yanking on my leg, accompanied by a tiny mouth repeating "ra ra...ra ra...RA RA" (i.e., ma ma) over and over and over. So I lean down and calming say, "Mirabelle, we do not whine in this house" as I quickly give her some empty plastic containers and a couple pots and pans to keep her occupied for 10 minutes...ugh...10 minutes, what can I make in that amount of time??

YES! Leftovers...yet not. Tricky tricky mommy >:D

Recipe Deets
1 cup pre-cooked, leftover rice (I used sprouted brown rice)
1 can refried vegetarian beans
2 tbsp flour of choice
1 eggy (or flax eggy if vegan)
a handful of panko breading (optional)
ANY SEASONING YOU WAAANT! (I used sea salt, thyme, and parsley)
1 tbsp coconut oil for frying

-  In a large bowl combine all ingredients except the oil
- Mold into small patties about the size of your palm (if they don't hold, add more flour)
- Heat oil on medium/high in a large skillet
- Add patties and cook on each side for about 5 minutes until golden brown
- serve with homemade tahini sauce, ketchup, sriracha, anything!

Done and done! Now go get yourself that much deserved cocktail!

Protein Blast! Curried Coconut Quinoa with Black Beans ~ Toddler Approved!

Let's just get this out in the open: this meal was inspired by diaper rash. Not just any ol diaper rash, but the very painful, tears in my daughter's eyes kind of rash that makes diaper changes horrible for both parents and baby. So yea, no good at all! I did a little research and realized that citrus and acidic foods may worsen a rash on a little baby's bottom, and while Mirabelle has no known allergies, she had been consuming mass amounts of strawberries, kiwi, raspberries, and tomatoes. Poor little bean.

So! I immediately came up with a meal using ingredients I already had on hand (minus the avocado) that would be dense in nutrients and low in rash-causing acids!

Recipe Deets
1 cup uncooked  organic quinoa
1 can organic black beans (drained and rinsed)
2 cups organic low sodium vegetable broth (or water)
1/2 diced white onion
2 cloves minced garlic
1 tbsp (or more to taste) curry powder
1 tbsp organic coconut oil

Side Suggestions
baked butternut squash
avocado (lightly salted with pink himalayan  sea salt)

- In a medium sauce pan, bring to a boil vegetable broth (or water), quinoa, and curry powder. Once boiling, reduce heat to low and simmer until broth/water is absorbed (approximately 15 minutes)
- Once quinoa is cooked, remove from heat and set aside
- In a large frying pan, heat coconut oil for 30 seconds on medium heat
- Add onion and fry for a few minutes until soft
- Add black beans and garlic, fry for a couple minutes
- Lastly, add quinoa and stir all ingredients together
- Fry everything for another 5 minutes and feel free to add a bit more coconut oil for moisture

Serve hot for adults and warm for baby mouths! I added baked butternut squash (cut, skin, and cube fresh butternut squash. Drizzle a bit of olive oil on top and bake for 15 minutes in an oven at 450°) and lightly salted avocado. My 1 year old went crazy, and my husband spooned mouthful after mouthful of quinoa directly from the pan because he was "tasting" it ha...ha

Now go enjoy something that's not gonna put a rash on your bottom!

Healthy Choco Peanut Butter Cuppies

These peanut butter cups are super simple and use two ingredients! Because of my ingredient choices, each cup is approximately 4 grams of fat, with less than a gram of sugar. If you make mini-cuppies using a mini-muffin tin, you can cut those estimates in half! Due to the nature of this recipe, mainly because of the nutritional information, it is super important to use the two products I have listed below! You can click on each of the products names for a provided link to their respective websites where you can view exact nutritional information and where you can find the products (both found on Amazon if desperate...and when it comes to chocolate desserts, that is sometimes the case).

Recipe Deets

1 Cup Lily's Dark Chocolate Chips
3 tbsp PB2 (reconstituted) - there is also another brand that can be used: Just Great Stuff (I found this to taste a lot sweeter, and it's more expensive which we all know is lame)

- Use either a regular muffin tin for 6 peanut butter cups or a mini-muffin tin for 8-10 cuppies
- Line the pans with baking cups (I used a fancy tin and didn't have liners, which made it super difficult to remove the peanut butter cups, and resulted in having to place the pan in a hot weather bath...also lame)
- In a small sauce pan, melt the chocolate while stirring constantly (if you need to add a little butter or coconut oil, feel free to do so...though this will add fat)
- once melted, remove from heat and divide chocolate into the prepared tin
- Take your powdered peanut butter and add water. The directions say "1 tbsp of water for every 2 tbsp of powder"...I just slowly add filtered water until I reach the desired level of creaminess. Your peanut butter should be creamy and slightly less thick than regular peanut butter (this makes it easy to add to the chocolate)
- When using the regular muffin tin - add a heaping 1/2 tbsp on top of the chocolate
- Place in the freezer for 30 minutes
- Remove and stuff in face
- Place remainder in the fridge in a sealed container

Voila! Treats for those who love chocolate and peanut butter but work hard on maintaining their waistlines and lady-figures!

Side-note: Both products are vegan and made in certified gluten-free facilities.

Vegan, Gluten Free Lentil Loaf

Yep, lentils again and again and again! And who would've thought I disliked lentils not even a month ago? This post is a bit different than my previous listed recipes, as it is taken directly from Veggies By Candlelight, but I really wished to share it because the loaf turned out so well that even my meat eatin', pork roll lovin', mac & cheese all day everyday Step-Daughter LOVES the thang!

So! If you're looking for high-protein, low fat, zero complex carbs, vegan, and gluten free...well, you've arrived! Lucky, huh?

So hop, skip, stroll on over to Veggie By Candlelight and have yourself a vegan "meat"loaf smash-in-face fun time!

Vegan Cheese and Gluten Free Chocolate Cake with Chocolate Ganache Love!

Ste Martaen - Chicago, IL

The husband and I appreciate food. What I mean by that little, yet weighty (ha, weighty is a real word) statement is that he and I will try anything  as long as it's considered vegetarian. I know, I know. We have been consuming fish lately, but! that little butty-but is of our own accord and on our own terms. When we have the rare opportunity to sneak out to dinner...you know, fellow parents, when the babies are babysat and the teenagers are otherwise indisposed (i.e., being all cool at dance par-tays) - so! when we venture out it's most typically a quality vegetarian/vegan restaurant so that we may experience new and unusual tastes in an innovative, meat-free way!

Skip ahead the two-months (or so) since my husband and I have had the chance to buzz out for an evening alone, I decided to purchase a gourmet cheese substitute that I had read on various lovely blogs that raved about the taste, texture, and ingredients that lacked all forms of negativity! In other words, this cheese is friendly on the belly. Chicago based Ste Martaen creates artisan vegan cheese with simple, pure ingredients that are likely to appeal to everyone from the uber-vegan through the gluten free/soy free (my crazy skin allergies included!).

I ordered the Olive Cheese: purified water, agar, organic cashews, nutritional yeast, lemon juice, tahini, sea salt, spices, pimientos, green olives, Dijon mustard, citric acid (copied from the website)

I purchased tiny bruschetta applicable toasts and thinly sliced the cheese to fit on top. The taste of the cheese is complex with varying levels of "heat" one would associate with spiced cheese, but also the warm, sweet nature of the olive was present. The only issue was with my husband, and no reflection of my opinion, he felt the consistency of the "cheese" was more like a spread-type cheese than an actual block of firm cheese. He's correct, but I feel like it does not hinder the taste or depth of how impressive this vegan cheese is. I super recommend ordering from this husband and wife company!

Posh Pop Bake Shop - Haddonfield, NJ

Today, of all beautiful Fridays, I was able to get out of work early. Software testing went well, people agreed with each other, life was just moving along perfectly, and voila! I found myself with a free afternoon of twin sister time...a little Whole Foods, a little con-ver-satin...ya know?

Buzz...beep...blip...doop...derp...ahead 45 minutes and I found myself at the Posh Pop Bake Shop to taste-test some gourmet gluten free goodies for my daughter's 1st birthday (i.e., macaroonssssss). So! After speaking with an extremely helpful, fast-talking (like, super fast...and I speak quickly) baker, I left with three gluten free macaroons (vanilla with chocolate ganache, chocolate with nutella, and chocolate with chocolate ganache) along with 2 slices of gluten free fudgey, gooey chocolate cake for my husband and step-daugher (weekend treats!).

As I walked out one door, I stepped into another next-door into a small, local coffee house (I regret that I forget the name) for a double espresso. There I tasted the macaroons, leaving portions for my husband, step-daughter, and mother, and was extremely surprised by the light *crunch* and balanced, separate  flavors between filling and shell. In other words, I was sold. I would be purchasing macaroons as one of the numerous desserts for my daughter's 1st birthday.

But onto the point! The insanely good chocolate cake! Some believe that gluten free equals no taste, but I learned from working with a lady with celiac's disease that gluten free doesn't necessarily mean taste free. This was the case in regards with the cake. Both my husband and step-daugher were pleasantly surprised by how rich, moist, and downright fudge-filled the cake proved to be!

All in all, I'm proud to have supported two small, health-friendly companies that have decided to pursue lifestyles outside of the norm in the name of tummy-happy customers and renewed methods of existence!

Blackened Tuna Steaks with a Simple Beet Salsa

So, I turned 31 this year and I'm feeling pretty dandy! Honestly, this year has been a roller coaster of good, bad, and in-between. First I turned 30. Second, I birthed my first child! Who has proven to own the strongest, most stubborn personality I've experienced come from such a small human (and I love it!). Third, new home that the little family and I love. Fourth, I switched jobs. This was so important. I was very happy and comfortable at my former employment, but in the end making $38,500 a year at my age, with a family, and in New Jersey just isn't feasible. It's truly sad how much money governs our daily choices - positively and negatively. I came from a childhood where I never wanted or needed for anything. Money wasn't an issue and I lived in a form of blissful ignorance well through high school. No 'mo, no 'mo! So, the summer of 2014 I started my search for new employment and was lucky enough to find a job in the beginning of October that would boost my income and help the husband and I exist within a budgeted, but comfortable environment (damn you school loans...damn...you...haha). Anyway, again, I turned 31 this week and my husband made the family a fancy dinner in celebration.

Oh. And he also created this (while off, with the infant, and cleaned the house, and prepared the meal...sorry, I had to brag about him for a moment...moment over.)

Recipe Deets

3 Wild Tuna Steak Filets
Fresh Thyme (to taste)
Dried Italian spice mix (to taste)
Sea Salt (to taste)
Smoked Paprika (to taste)
Zip Lock bag

Salsa
3 beets (skins removed and chopped into cubes)
Fresh Parsley
Sea Salt (to taste)
1/2 cup chopped scallions

- Make salsa
- Heat pan on medium/high, spray with oil, and add scallions for approximately 3-4 minutes
- Add beets and cover on medium/low for 10-15 minutes until soft
- While cooking beets, in a ziplock bag add all spice ingredients for Tuna
- Place each individual Tuna steak in ziplock bag and cover with spices
- Prepare pan
- Spray large pan with oil and heat on medium/high
- As the pan is warming, uncover beets and through parsley and sea salt onto the salsa - cover and place heat on low
- Once large pan is warm, add all three Tuna Steaks
- Cook each side for 3 minutes then transfer to dishes and serve with salsa

Feel free to add baked vegetables (like we did), salad, mashed potatoes, or whatever!

Voila! Easy peasy husband fancy-schmance birthday din!

Herb Crusted Salmon with Roasted Root Vegetables (light and healthy!)

My first attempt pan searing salmon was a success! So successful that my step-daughter requested seconds (unfortunately I only bought 3 portions - I will know better next time)! If you and your family are looking for a filling meal that wont make waves with the waistline - this is it, promise! Why? Because I'm crazy about my fat/carb/calorie intake! Like...really crazy...which is sad and great at the same time. Gotta have some balance right? heh...hrm. Anyway. Follow the directions below and do not be alarmed when you see I use spray oil instead of real olive oil - your fish will not be dry, your fish will be moist and taste amazing, guaranteed!

Recipe Deets

Salmon
3 6-ounce portions wild Alaskan salmon
Gallon sized ziplock bag
Fresh thyme
Italian seasoning mix
Smoked Paprika
Sea salt

Kiwi Mango Salsa
2 kiwi
1 mango
dab of organic orange juice (or fresh squeezed orange juice)
chopped cilantro to taste

Roasted Root Vegetables
4 large carrots cut into "fries"
2 beets (cubed)
2 red peppers (sliced) - yea I know they're not a root veg, but I have approx. 4 large bags of them
Any other root vegetable
Fresh thyme to taste
Fresh parsley to taste

1st - Prepare Vegetables
- Preheat oven to 450°
- Place prepared vegetables on a baking sheet coated with spray oil
- Sprinkle fresh thyme and parsley (to taste)
- Place in oven for 30 minutes

2nd - Prepare Salsa
- While vegetables are cooking, prepare your salsa
- In a small bowl, mix mango, kiwi, orange juice, and cilantro
- Place in 'fridge

3rd - Prepare Salmon
- In ziplock bag, place all seasoning (to taste)
- Throw in each individual portion separately and coat with seasoning
- Place on dish and wait for vegetables to finish roasting

Final Step
- Once vegetables are done, remove from oven and arrange on plates
- Heat large frying pan (medium/high) and coat with spray oil
- Once warm, place each portion on pan and fry each side 3-4 minutes
- Once done, place salmon on plates with a bit of salsa on each

Voila! Now go make yourself a protein baby in yo' belly!

Goodbye Vegetarianism! Hello Fishies!

Well...for now.

Let's just forget about the plate-sized bloat-city omelette, the re-constitued cup of peanut butter, the all you can eat endless bowl of Goldfish, oh, and the half a watermelon-in-one-sitting food fads. The next Paula-Super-Awesome-Food-Fad-Consumption-Idea begins now (well, tomorrow, but I have all the ingredients now, like currently in my possession, just not cooked because, well, the husband has hockey practice but whateverrrr it can wait I guess)...now!

We, as a tiny fam, are upping our protein the old fashioned, carnivore way - through fish! While I will never consume land animals again, my ability to consume certain fish hasn't yet taken hold of my inability to consume the walking meats (i.e., piggies, cow, the ol buffalos-a-roamin', chickies, baby cows, sheeps, etc.). Why oh why are we doing this? Well, I need a change in diet. I'm bored. I'm sure, actually certain, there are a million easy-peasy vegan meals out there. But I'm looking for fast, high protein, clean eating, kick-my-metabolism-into-gear dinners! While this may only be a fad, it's also an experiment. Since birthing my daughter, I easily lost the "baby weight" and got back into shape...quick. BUT! I'm still not happy. I was on track toward becoming the weight I've wanted to be for quite some time. Remember folks, I'm a bit above 5'2, and while my weight is of no issue in regards to health, I (ME and ME alone) have a number in my head. I've had this number for a long time and I wish to reach it. This may seem silly, pointless, vain, unnecessary but it's MY silly, pointless, vain, and unnecessary endeavor. The husband is my biggest fan and continually praises my efforts and has resigned himself to the fact that I'm the most attractive woman he has ever known! All a girl needs right? Absolutely! But! A Big ol Butt, I need motivation. So while my husband finds me perfect, I need to remain motivated by focusing on what I feel needs to change. Believe me, through all this rambling, there is a positive here: I want to live through my 30's being healthy, happy, and in great physical shape!

So what's on the menu? I'm a proponent of fresh, wild salmon. It's a bit pricey, so I limited the amount I bought for the spouse, step-daughter, and myself. Instead, I stocked up on different kinds of wild white fish (I avoided shellfish for allergy reasons). Along with the fishies, the husband and I will consume some of our favorites: spaghetti squash, butternut squash, roasted beets and carrots, etc. All food items will be prepared without unnecessary oils, sugars, or salting, and with an emphasis on fresh herbs and spices.

I will continue to update with healthy, light, awesome dinners to jumpstart your own new you! I plan on giving an update in approximately a week - let's hope for the best! And yes, that's Lincoln peeking.

Affordable, Light Eats for the New Year x2!

It's the new year soon! So that means resolutions and all that, correct? How about naaaaah?? Let's stop making resolutions and start living our lives how we know we SHOULD? Ok, that's not going to happen either (heh...heh), but at least we can take control over one thing--our bodies.

Recipe #1 Deets

Zucchini Noodle Stir Fry (low fat, low salt, gluten free, vegan, soy free, free of free, not raw)

4 cups zucchini/squash julienned
1 cup cherry tomatoes (halved)
1 white onion diced
1/2 cup chopped carrots
1/2 cup chopped celery
fresh thyme to taste
fresh parsley to taste (I used dried because I didn't have fresh...wah)

- Cover a large frying pan with spray oil and add onion until translucent (medium heat - 3-5 min)
- Throw in carrots and celery--fry for another 5 minutes
- Throw in tomatoes and zucchini--mix, cover, and reduce heat to low--simmer for about 10 minutes until zucchini has softened
- Add thyme/parsley and up heat to medium--fry for another 5 min
- Serve hot
- Smash in face

Recipe #2 Deets

Zucchini Quinoa Soup (free of anything that makes you worry about weight and tum tums)

6 cups low sodium, organic vegetable broth
1/2 cup quinoa
1/2 cup white onion (chopped)
1/2 cup carrots (chopped)
1/2 cup celery (chopped)
2 cups zucchini/squash julienned
1 bay leaf

- Placed everything in a large pot on medium/high heat
- Once it boils, reduce to medium/low and cook for 30-40 minutes
- Serve hot
- SMASH IN FACE

GUH! Almost as good as kisses from my baby daughter...if she gave kisses to people and not just inanimate objects...I can dream, right?

Enjoy!

Vegan, Gluten Free Peanut Butter Energy Bites!

These little dudes are super easy to make and contain only 5 ingredients! They're based on an adaptation of another energy bite recipe I made during the summer but cannot recall. Hrm. Anyway, the whole recipe said and done takes about 20-25 minutes, which is perfect because I have a little infant crawling around and she allows approximately 5-10 minute spans of time where she doesn't necessarily need my undivided attention. It's tiring to tell you the truth ha...ha

Recipe Deets

1 cup gluten free rolled oats
1/4 almond flour
1/4 cup vegan choco chips (I use Enjoy Life)
1/4 cup shredded, unsweetened coconut
2/3-1 cup peanut butter or nut butter of choice (I used reconstituted peanut butter due to less fat/cals)

Preheat oven to 350 F
- In a big ol bowl toss all ingredients except peanut butter
- Now add the peanut butter and mix thoroughly
- Roll ingredients with your own two hands into the size of golf bowls
- Place on parchment paper covered baking sheet
- bake 5 minutes
- Seal in an air tight container

I suggest heating them up in a toaster oven whenever you feel the need to munch. Though! Cold is fine and dandy too!

Now go fill your mouth with some protein packed energy.

Zucchini "Pizza"

 

I don't eat pizza. <---- Is that not the saddest thing you've read all week, no wait, in your LIFETIME? It's true! I just don't. The last time a slice of pizza met my mouth in a glorious reunion was approximately 11-12 years ago...I was 18. Little ol 18 year old me, just minding her own business, eating this, consuming that, and not paying attention to her health. Silly teenaged me. Well, as what usually occurs when something high fat/high carb/high in amazingness touches my belly, I gained weight. Oh it wasn't just the pizza, but that had to hit the road just for good measure.

 

So here we are today, over a decade later, and gosh darnit I'm gonna have myself a GD pizza in the form of a well-seasoned, low-fat, low-carb, no-hurt-my-belly la piiiizza squash!

 

:s

 

Recipe Deets

 

2 yellow squash cut in half length-wise

1 pint of cherry tomatoes halved

1/2 white onion chopped

2 gloves of garlic minced

salt to taste

basil/thyme/parsley (dried, unless you have the real thang)

Grated Parm cheese

 

Pre-heat oven to 375°

 

- Line a baking pan with foil and place cut squash in a row (like boats in a marina)

- In a medium frying pan, spray some oil and heat the pan at medium/high, then add the onions

- Let the onions simmer a bit (2-3 minutes) then add tomatoes

- Season with salt and Italian mix (basil, thyme, parsley)

- Add garlic and cook for about 10 minutes on medium

- As stuffs are a-cookin', season the squash by drizzling some olive oil and shaking some of that Italian mixture over top of each

- Once you're done cooking your tomatoes, pile on top of each squash 

- Sprinkle as much parm cheese as you would like!

- Stick in oven for 25-30 minutes until squash is super soft and lightly brown on the edges

 

Now go enjoy your pizza boat!



Sriracha Baked Cauliflower With a Balsamic Reduction

This super cheap, super simple dinner (or side dish) is low in carbohydrates, fat, and sugar; plus it's vegan and gluten free! Daaaaang, right? RIGHT?

So here you have it, a mid-weeknight-I-don't-feel-like-cooking-meal.

Recipe Deets

1 head of cauliflower (diced into small florets)
sriracha sauce
1/2 cup balsamic vinegar
1/2 cup chopped scallions (green onion)

Pre-heat oven to 450°

- Pour vinegar into a small sauce pan on medium/high heat and let sit (for about 10-15 minutes, stirring occassionally)
- Line a baking pan with tin foil and spray with oil
- Toss cauliflower florets in as much sriracha as you like! Don't drown it, but cover the stuff
- Put the covered florets on the baking sheet and place in the oven for 10 minutes
- As they're cooking, check vinegar and stir
- After 10 minutes, move the cauliflower around and bake for another 10 minutes
- Remove your vinegar from heat and it should start to thicken, stir
- Remove cauliflower from oven, place in an open dish, and drizzle with vinegar
- Add scallions and serve immediately

Voila! Yummo!

It's That Time Again ~ Weightloss Extravaganza!

About two years ago, a friend and myself started a little ol thang we lovingly called "Weightloss Extravaganza." Why? Well we needed to find some way to spice up the idea that we would be reducing our fun-food intake while upping our workout regime.

What makes this time different?

The difference is, I have a lot less to lose. Two years ago I went from 125-128 lbs down to 113-115 lbs, this time around I need to lose about 5 lbs...easy right? NO. Seriously, losing baby weight was easy, just workout and cut out the crap, but once that weight was off, all further weightloss went into remission. My body just wont budge, and it's driving me nuts.

This post is more to give motivation to myself (and others) in hopes of showing my current workout plan along with some diet changes, which I feel will help jump start this thing!

The Workout

Cardio - 3 times a week (running inclines, bleachers, and clocking at least 10-14 miles a week). During the summer I was working out 5-6 days a week, which helped, but not drastically, so I think 3 days is just fine

Resistence Bands/Weights/Planks/etc. - 3 days a week. The cool thing about this little workout is that I can do it when the baby goes to bed and in front of whatever movie/show my husband I may watch (we get 1-2 hours a week night to enjoy some quality butt-on-couch time)

The Food Goodbyes

Bye-bye reconstitued peanut butter. While you're only 45 calories, 1.5 grams of fat per 2 tbsp, I eat you like ice cream and you're holding me back

Seeya salty snacks. I know we don't hang out that much anyway, but when we do we go crrrrazy for each other! Don't worry, I'm allowing us some super secret get togethers once a week (shhhh)

Alcohol, we can be great buddies, you sure do cut the stress out of my post-work, post-baby in bed evenings. Don't worry, we ain't breaking up, I'm just limiting our time together! While I enjoy that dinnertime drinky-drink, my metabolism sure doesn't! So here's the deal, you and I will meet up a couple times a week for some pal around time, no feelings hurt ;>

So long Little Bites, we've come a long way together. You've allowed me to enjoy wonderful foods such as pizza, ice cream, fried macaroni and cheese, muffins, cupcakes, chocolate bars, Starburst...you name it, we've tried it! But you, Little Bites, add up! This is something you kept secret from me, and honestly, I'm kind of hurt. Where are you going Little Bites? Into my muffin top? The inside of my thighs? UNDER MY CHIN??? Little Bites, we need a cooling off period. Maybe we will talk again once I'm not so wounded...maybe.

Two Coffees with Cream. Yea. 'Nuff said. One of you per day will do. So shush.

What Will I Eat Allllllll Day??

I'm going to continue to eat what I normally do, minus those mentioned above (huff).

Breakfast
Baked Egg white "muffins" witha bit-o parm cheese
Coffee with cream

Snack
Apple

Lunch
Dinner leftovers

Snack (that's right, another snack...shush)
Spring salad mix with some steamed cauliflower/broccoli/carrots OR with pinapple

Dinner (will vary, but here are a few examples)
Baked spicy peppers and asparagus with smoked sweet potato

Cauliflower "rice" baked with squash

Twice baked spaghetti squash with a teeny-bit of cheese

Qunioa with whatever-the-hell-is-in-the-pantry

So there you have it, my little bits of motivation all neatly outlined for your consumption (heh...heh). As I said, I'm not looking to lose 20 lbs, I just want to feel comfortable again, and I believe 5 (or 10) bitty-bits of lost poundage will do just that!

Gluten Free, Vegan Sweet Potato Choco Chip Brownies

 

I'm not a huge fan of Halloween. Even as a child, it was mainly about the candy I would gather within 2 hours of going door to door than what costume I would wear. My mother made our costumes throughout childhood and up until high school. She also entered pumpkins into to various school contests, which "we" won a few years in a row until the school caught on and insisted that students decorate their OWN pumpkins (what? 10 year olds can't make a replica of the Tin Man AND Medusa??), let's just say the contests ended there. As I entered college (and after) I went to various parties, but made little attempt at creativity, i.e. zombie Dorothy, white cat, black cat...

 

So! Perhaps I'm embracing sweet potato more than pumpkin flavors this autumn as my personal endeavor to downplay the already extremely abundant pumpkin-ized food items out there. Don't get me wrong, I'm all for baking pumpkin as you would a squash and then consuming its insides, but grabbing a buncha cans of pre-made puree isn't my idea of creating an autumnal treat. Or maybe I'm just jealous I cannot consume said treats ;>  booo

 

 

Recipe Deets (adapted from a regular brownie recipe)

 

1/4 cup gluten free rolled oats (pulverize in a food processor)

1/4 cup reg gluten free flour (you can use all oats, but I didn't want to risk a weird texture)

1/2 cup unsweetened cocoa powder

2/3-1 cup sweet potato (about one medium potato baked/skinned/mashed)

2 tsp vanilla extract

2 flax eggies (or two real eggs if not vegan)

3 tbsp coconut oil (or oil of choice, I just prefer coconut)

1/3 cup almond milk (or reg milk if not vegan)

1 tsp baking soda (is this needed? it was in the regular brownie recipe so I used it)

1/3 cup vegan chocolate chips (I used Good Life)

 

Preheat oven to 350°

 

- Combine everything except chocolate chips

- Create a smooth batter (I used a hand blender, but that's up to you)

- Fold in chocolate chips

- Place in a square 8x8 or 9x9 greased pan (or whatever according to how thick you want them)

- bake 25 minutes (if you can't pull out a toothpick without a chocolate, sticky mess, they aren't done)

 

You can add icing of choosing. I just made a simple brown sugar icing, but my step-daughter/husband said they would prefer them without icing...who knew.

 

Done and done! Now go get yourself a pumpkin latte with a pumpkin muffin along with some salted pumpkin seeds!



Chewy Gluten Free, Vegan Sweet Potato Choco Chip Cookies

With all the pumpkin this and pumpkin that talky-talk, I thought I'd bring you another fall favorite (well, year 'round fav, no lie) of mine ~ sweet potato! I know what you're thinkin' "day-um girl, how you do that?" Well, aren't you in luck, because I'm-a gonna tell ya! (Also, we all know my next recipe will probably have a lil pumpkin in it haha)

Recipe Deets

1 sweet potato (cooked and pureed - equals about a cup)
1/2 cup gluten free oats
1/4 cup of organic peanut butter
lil dab of agave (about, ummm, 1-2 tbsp)
1 flax egg (or real eggy if not vegan)
1/2 cup vegan (or reg) choco chips
1/2 tsp vanilla extract
cinnamon to taste
tiny bit of ground ginger
lil bit of ground sea salt
1/2 tsp baking soda
1/2 tsp baking powder

Pre-heat oven to 350

- Combine your cooked and cooled sweet potato with the oats, peanut butter, agave, and flax egg - blend until smooth-ish
- Slap in everything else (other than the chocolate chips) and combine
- Gently fold in chocolate chips
- Measure about a tablespoon size of dough onto a greased baking sheet
- Bake about 15-20 minutes according to your oven

Done and done! Now go carve some pumpkins or something!