Asian Slaw Stir Fry

Day one of closely tracking my nutrition went well! I goofed and thought I was supposed to be -500 cals today, but it should have been -750. I will just switch it with tomorow! :) But I was right on point and got in a killer shoulder/chest/tri workout! Feeling good!

I wish I would have taken a picture, but this dish was yummy and SUPER filling...all for under 400 calories! Save this for when you're starving because you will be STUFFED!

Ingredients:

• 4.5 oz organic tempeh (sub chicken breast or tofu if you'd like!)
• 1/2 Tbsp oil
• 5 cups shredded Asian slaw
• 2 Tbsp Just Great Stuff powdered PB (or PB2)
• 1/4 C low sodium soy sauce
• 1/2 tsp minced garlic
• 1/2 tsp grated ginger
• 1 Tbsp rice vinegar
• 8 oz Shiratake noodles, prepared per directions on package
• Optional: 1 Tbsp crushed peanuts

Directions:

Saute tempeh in oil until brown. Remove tempeh and sauté slaw for 5 minutes, leaving it still slightly crunchy. Drain out the excess water. Mix together PB, soy sauce, garlic, ginger, and vinegar and then pour over slaw. Add tempeh and noodles to mixture and toss. Add crushed peanuts if you have room for extra calories.

I promise you'll be filled and happy after this meal! :)

2015, I'm comin' at cha!

Happy New Year! So I've hmmed and hawwed about whether I was going to make my big, scary resolution public, but in the end, I've decided I need the accountability, so here it is! I am going to compete in a figure competition in 2015! I've had the idea in my head for a few years, but truthfully, I didn't have the belief in myself to even put the idea into words. This past year I have put almost all of my attention on emotional and mental healing (first year following my divorce, new city, new house, new job), and even though it has brought me to a place where I feel stronger and better than ever, I have neglected my body in the meantime! Strong soul + less than best body = time for a new challenge! And a figure competition was on my radar!

I have a ways to go. I would like to dedicate the next 2-3 months just to getting my body where it SHOULD be, and only then will I buckle down and begin rigorous competition training. I am giving myself TIME. I am dedicating PATIENCE to this. I have accepted I will cry, laugh, regret, hope and probably cry some more during these next 6 months! I will have to push myself like I've never pushed before, but I need this. I need to prove to myself that I can achieve what ever I put my mind to, as crazy as it may sound. 

I'm going to be using my blog to journal my experience, to keep myself accountable and to share tips and tricks that I discover along the way! If I can do this, anyone can, and I just want to remind anyone out there that may have this goal in the back of their head that its WORTH IT to go after that goal, no matter how far away it may seem! I'm definitely a candid person, so I apologize in advance for any TMI!! And if you are prepping to compete or have big physical changes you want to make this year, please connect with me! I would love to stay connected with those who have big dreams so we can keep each other motivated!

Obviously this takes guts to put yourself out there and show the world your "before" pictures, but there is NOTHING like accountability to stay focused and motivated to reach your goals. There's true power in saying "I'm going to do it" out loud! But that doesn't mean you need to announce it to the world. ;) Even a small, private group of people to check in with daily makes a difference! If you have struggled with keeping motivated, I'd like to help you! Together we can do it! Just fill this out so I know what your goals are and I will be in contact with you! :)

Coconut Macaroons

So I was SERIOUSLY craving something sweet yesterday and happened to run across these cookies from Skinny Ms. What a life saver! They were so sweet one did the job!



Ingredients:

• 2 medium (very ripe) banana
• 2 cups finely shredded coconut (I used unsweetened coconut)
• 2/3 cup mini chocolate chips, (gluten-free/vegan used in this recipe, Enjoy Life brand)

Directions:

Preheat oven to 350 degrees. In a medium mixing bowl, combine the bananas and coconut until well blended. Stir in the chocolate chips. Shape into 16 cookies or drops and place on a parchment lined cookie sheet. Don't allow the cookies to touch. Bake until coconut is golden and cookies are set, approximately 20 to 25 minutes. Allow to cool to room temperature while still on the baking sheet. Store in an airtight container.

Garlic & Romano Cheese Mashed Cauliflower

Thanksgiving is my FAVORITE meal of the year. So I am going to be real honest, I'm not sacrificing flavor on this day. But when you come across a healthy swap that tastes just as good, I'm down with that. Here's a great example from Faithfulness Farm...


Ingredients:

• 1 head cauliflower
• salt & freshly cracked pepper
• 4-6 cloves garlic, peeled
• 1/3 cup extra virgin olive oil
• 1/3 c cream
• 1/3 c grated Romano cheese
• Salt & freshly cracked pepper

Directions:

Clean cauliflower and break into large pieces. In a large piece of aluminum foil, tightly wrap cauliflower and peeled garlic cloves that have been seasoned with salt and pepper and place in 350°F oven and bake for 45-55 minutes or until tender. Put into casserole dish and mash to desired consistency (I like a little texture to mine, but if you want them really smooth, use an immersion blender in another bowl!). Add EVOO and cream and mix in well. Add the grated Romano cheese and season with salt and pepper as desired. Makes 3-4 servings. Can be made ahead and reheated in a 350°F oven until piping hot.

Spicy Roasted Squash

I love squash, but I struggle most with what to do with Acorn Squash! This looks like a perfect side dish...maybe even for Thanksgiving! This recipe is from Howsweeteats.com

Ingredients:

• 1 large acorn squash, seeded and cut into slices
• 3 tablespoons coconut oil, melted
• 3 tablespoons brown sugar
• 1 teaspoons chili garlic sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces feta cheese, crumbled
• 1 tablespoon freshly chopped basil
• 1 tablespoon freshly chopped cilantro
• 1 tablespoon freshly chopped oregano

Directions: Preheat oven to 375 degrees. Mix the oil, sugar and chili garlic sauce in a bowl. Lay the squash in a pan, drizzle with sauce and season with salt and pepper. Roast for 20 minutes, toss the squash around a little, then roast for another 20 minutes. Sprinkle on the herbs and feta after the squash is cooked, drizzle with any left over sauce from the pan and serve! 

Protein Cookies (G/F)

A perfect cookie for kiddos...sweet and yummy, but packed with nutrients! This recipe is by Kula Mama.

Ingredients:

• ¼ cup coconut oil (unrefined, organic)
• ½ cup maple syrup
• 2 eggs
• 1 teaspoon vanilla
• 1 cup almond butter (or any nut butter you choose, sunflower seed butter will react with baking soda and turn the cookies green however)
• 2½ cups GF oats (just sub regular oats if you don't follow a gluten free diet)
• 1 teaspoon baking soda
• ¼ cup chocolate chips (use dairy-free if needed, you can also use dried fruit here instead)
• ¼ cup chia seeds (or any seed or chopped nut) (you can omit seeds if your kids don't like them)
• ¼ cup sunflower seeds (or any seed or chopped nut) (you can omit seeds if your kids don't like them)

Directions:

Combine the coconut oil and maple syrup until creamy, then add eggs, vanilla and baking soda. Blend in the almond butter, and finally stir in the oats, chocolate chips and seeds/nuts. Bake @350 degrees for 10-12 minutes. 

Creamy Lentil Soup

There is nothing more comforting than a bowl of soup when the snow begins to fly. I have always loved the taste of lentil soup, but sometimes the texture of lentils is less than appealing. This is the perfect way to enjoy the health benefits of lentils but get the satisfaction of a creamy bowl of soup!! This recipe is from Skinnytaste.com.


Ingredients:

• 1 tsp olive oil
• 3/4 cup chopped scallions
• 2 garlic cloves, minced
• 1 medium chopped tomato
• 1/4 cup plus 2 tbsp fresh cilantro chopped
• 1/2 tsp cumin powder
• 1 cup cup dried lentils
• 1 small red potato, peeled and diced
• 4 cups reduced sodium chicken or vegetable broth
• 1 bay leaf
• kosher salt, to taste
• black pepper, to taste
• Optional: light sour cream and 2 Tbsp scallions for garnish

Directions:

Heat a large pot over medium heat. Add the oil, scallions, garlic and tomato to the pot, season with salt and pepper. Cook stirring until soft, about 10 minutes. Stir in 1/4 cup cilantro, cumin and cook 1 minute more.

Add the lentils, potato, broth and bay leaf. Bring to a boil then reduce the heat to medium low, cover and cook until the lentils become tender about 30 minutes.

Remove the bay leaf, and puree the soup in the blender in 2 batches (so it doesn't explode) until very smooth. Adjust soup with salt and pepper to taste, then ladle into bowls and top with sour cream, scallions and cilantro, if desired; serve immediately.