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Pylometrics and Pita Chips

1 Apr

After tossing and turning most of the night, I was finally able to get a few hours of deep sleep in the early morning hours.

Woke up famished.

Breakfast: coffee x 2 (half and half, cinnamon), 2 eggs, 2 slices Mack’s Flax, 6pz fresh OJ. Ended up only eating 2/3. Eyes bigger than my stomach apparently. Usually it’s the opposite.

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A few clients and group classes later…I was dying for some lunch:

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Taco salad part 2, this time without yogurt or chips and with 1/4 avocado. And lots of hot sauce.

And another cup of coffee to get me ready for my own workout. For simplicity’s sake I’m following the p90x “Classic” order.

Workout: Plyometrics. Let’s just call it jump squats and jump squat variations…for an hour. I can honestly say this is my favorite of all the p90x workouts. Plyo is just my thing. I threw in a couple burpees at the end because I love those too. (please don’t smack me)

I drank coconut water during the workout. Staying hydrated helps keep energy up and alleviates muscle cramps/Charlie horses that may show up later.

Post-workout snack: cucumbers, red pepper hummus, nutritional yeast, and a handful of homemade pita chips.

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Speaking of, you should totally make these right now.

Whole Wheat Pita Chips

  • Whole Wheat pita bread – look for one with simple ingredients.
  • 1 tbs avocado or olive oil
  • Sea salt

Cut into strips or triangles. Toss lightly in oil. Spread into cookie sheets in an even later. Bake at 325 for about 8-12 minutes. Let cool. Try to stop at 1 small handful.

Dinner: Grilled chicken breast, steamed broccoli + carrots, 1 wholegrain Wasa cracker with 1/4 avocado and about a tsp of cream cheese.

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I find that I need a protein-heavy dinner to avoid the late night snacking. I’m also eating dinner later these days, around 7:30, which helps. I’m in bed my 9:30 most nights, so I don’t have time to get hungry enough to raid the kitchen between dinner and lights out.

Happy Tuesday!

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Monday Things + Strawberry Shortcake Recovery Shakes

31 Mar

Lately I have been feeling overwhelmed and on a rollersoaster of emotions. Life is changing fast and in big ways. I need an outlet, so I have decided to tweak this blog back to its original intention: a daily food/fitness/life diary.

Today began conference week at the kids’ school. After realizing they get out early all week, adjusting my appointments and clients to fit everybody’s schedules, and still struggling to figure out how to balance it all over next week (spring break), and all on top of everything else, I found myself close to banging my head against the wall. But I think *knock wood* we have it all figured out. Whew. Times like these GOOD habits become necessary habits. Yoga on Sunday = calm clarity on Monday 😉

3/31/14

Breakfast: egg scramble (1 whole, 3 whites, diced bell peppers, 1 very small link left over chicken+fennel sausage, 1/4 haas avocado), oven roasted red potatoes. Not pictured: coffee with 1 tbs half and half, dash cinnamon.

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Lunch: Grilled Chicken Breast Sandwich with roasted red pepper hummus, lettuce, tomato, schmear avocado because it will go bad….!
On Mack’s Flax Sprouted Bread.

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Snack: Mini peppers, more hummus. I could live happily for a while on nothing but peppers + red pepper hummus. And avocados.

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After I managed to get the house spotless top to bottom – this gorgeous spring weather is SO energizing! – I took a mocha break. Normally I reserve treat coffees for the weekend, but sometimes you just need a little extra comfort, you know?

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Because of the school schedule and in light of the fact the kids already had to spend some time in the gym earlier, I’m opting for home workouts this week. My good ol’ buddy Tony can always be counted on to bring the sweat.

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I honestly forgot how hard P90X can be. I mean, I haven’t touched these dvds since ’09. After completing all 90 days thankyouverymuch. But I workout. A lot. Heavy. Still…

After an ungodly amount of push-ups and pull-ups and core work (I found myself thinking is this what my clients feel like?! ARRG) I knew I needed a killer-delicious shake to get me to dinner:

Strawberry Shortcake Recovery Shake

  • 1 scoop AT “Birthday Cake”
  • 4 large frozen strawberries
  • 6-8oz almond milk
  • 1-2 Tbs coconut milk

Blend.

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This shake kept me full for quite a while. Which was good, because we walked the dog and weeded the flower beds all afternoon. In the sun. Am I dreaming?

Dinner: A simple and veggie-heavy taco salad (extra lean local sirloin, kidney beans, taco seasoning, spinach, romaine, organic frozen sweet corn, sautéed peppers and onions, olives, hot sauce, plain Greek yogurt, a literal pinch of extra sharp cheddar). And a small handful of homemade oven baked lime+salt corn chips.

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Now I’m finishing up the day – blogging all this – and sipping a big mug of Bigelow Sweet Dreams tea.

G’night!

And goodbye March.

Whole Wheat Mushroom Arugula Pizza with Goat Cheese and Balsamic Reduction

8 Mar

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That pizza I ate last week? Here’s the recipe. I’m actually quite surprised I haven’t posted it yet because 1) I eat pizza about as often as I eat tacos and 2) this has been my favorite pizza combo for about 3 years now. Hmm. Time flies. Here it is, in all it’s simple and delicious glory:

Whole Wheat Dough:

  • 2 1/2 cups whole wheat flour, plus more for dusting
  • 2 1/4 tsp active dry yeast
  • 3/4 tsp salt
  • 1 cup warm water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sugar (or honey)
  1. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
  2. In a large bowl combine 2 cups flour, salt and remaining sugar. Add yeast mixture and olive oil.
  3. Stir until the dough just comes together, then knead for about 5 minutes. Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
  4. Shape dough into a ball, place in a lightly greased bowl and cover with a slightly damp warm towel to rise until doubled, about 45 minutes to 1 hour.
  5. Punch down risen dough (stress relief!), shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (while you add your toppings).
  6. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.

Toppings:

  • Couple large handfuls arugula
  • Couple handfuls mushrooms
  • 1/2 red onion, sliced in thin half-rings
  • 1 roma tomato very thinly sliced
  • 2 oz chèvre (soft goat cheese)
  • Sprinkling Romano

Balsamic Reduction:

  1. In a small saucepan, bring 1 cup balsamic vinegar to a boil over medium heat.
  2. Reduce heat to low and simmer, stirring occasionally until vinegar is reduced by at least half.
  3. Allow to cool. Drizzle. Eat. Store any remaining reduction in the fridge in an airtight container.

Impressively pretty. Undeniably healthy. Comforting. Hearty. And even better cold (but really what pizza isn’t?)

Weekly Round-Up

8 Mar

The week was jam-packed between work, school, and soccer. I planned and shopped accordingly.

Breakfasts:

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Avocado and basil are my thing right now. Possibly because I am so ready for summer already.

Lunches:

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Sandwich bread: Mack’s Flax. Wrap: Ezekiel. Sprouted life!

Snacks:

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Since the husband and I have gotten back into lifting pretty seriously, via Staring Strength (my bible from way-back), a lot of our snacks were ON Gild Standard Whey and water in shaker bottles, green smoothies, the occasional latte, and quick veggie-chicken mini meals (Starbucks Chicken and Greens is amazing!)

I will get into this more later: the buddy-system, healthy competition, and fitting in workouts no matter the schedule or circumstance. We had a very successful first week and are looking forward to week 2. I am documenting it all and will post everything here soon 🙂

Dinners:

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Not pictured: pepperoni pizza. For kids. And husband. I am not opposed to a whole pizza for myself. I could eat cold pizza everyday and never tire of it. Kind of sad it’s gone, actually. We ate on the pizzas for about 2-3 days. Had turkey burgers twice, once with salad, once with tomato-basil soup, and ended the week with Philly cheese steaks and fries.

Bonus: Girl Scout cookie season!

As the mother of a young girl – who hopes to join a troop this fall – I am so totally supportive. Also because Savannah Smiles make me smile. Little bites of southern sunshine.

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Hope you are all having a wonderful weekend!

Coming Soon:

  • Whole Wheat Mushroom Arugula Pizza
  • Planning, Shopping, and Prepping 
  • Starting Strength

Weekly Round-Up and Another Vegan Taco Recipe (because I have a problem)

28 Feb

Happy March! So, it’s spring now right? Right?!

I decided to start a “weekly round-up” of meals, to give you all an idea of how I really eat. I do eat everything I make for this blog – indulgent, boozy, and otherwise – among other routine, boring but tasty things. It’s about finding not only balance, but balance that works for you and your lifestyle. I was very hesitant to go down this road at first because what works for me is not necessarily what will work for you and your goals. However I do want to give you all insight to meal structures and creating balance, so have a look and do what you will with it 😉

Breakfasts:

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Juice: fresh carrot+orange

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Lunches:

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I eat the same thing for lunch every week. Usually this, but not always. It’s easy, cheap, convenient, filling, and in all honesty I absolutely LOVE it.

Snacks:

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Raw protein shakes and raw whole-food shakes. Usually a base of: avocado, kale, and parsley.

Dinners:

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Chipotle’s new sofritas. Vegan. With guac (on the side!), pico de gallo, and lettuce.

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Kale and shredded brussels sprouts caesar salad (recipe soon!) Organic local chicken.

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Same.

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Night out. Loaded veggie sandwich on house-made rye. With good beer and great conversation.

Moving on: we all know my love of Chipotle knows no bounds. They recently introduced a vegan option: sofritas. Essentially “ground” tofu marinated in a spicy chipotle sauce. Tried it. Swooned. Went back the next day…and the day after that. Hey, it was the weekend.

Chipotle-Like Sofritas:

  • 1lb firm tofu, drained and crumbled ground meat-like
  • 2 poblano peppers, roasted and seeded
  • 1/4 cup chipotle in adobo
  • 1tsp Mexican oregano
  • 1tsp Cumin
  • 1tsp salt
  • 2 Tbs avocado oil

Directions:
Blend poblanos, oregano, cumin, 1 Tbs oil, and chipotle adobo until smooth.

Toss with tofu, 2 Tbs at a time. Taste-test as you go. More = spicier. I used about 7 Tbs. I love heat. Set in fridge overnight or at least for 2 hours.

Heat remaining Tbs oil in a skillet. Sauté sofritas until heated through. Use it as you would any taco meat!

We tried it 2 ways:
1) hard taco shells, avocado, red onion, tomato, cilantro
2) soft corn tortillas, avocado, pico de gallo, lettuce

And a squeeze of lime. Always a squeeze of lime.
Both were delicious. And will eaten in copious amounts throughout the weekend.

Try it! You won’t be disappointed.

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Sunday Quickie

23 Feb

I busted my finger Friday, so in light of that I’m not really digging the idea of hunting and pecking over a keyboard all afternoon. And I freaking hate blogging on my phone. Which I am doing right now, because thumbs.

But I must share something! So, I been sucking these guys down all week (that sounds…wrong) and let me tell you: my mood is better, my skin is better, and my body is LOVING these post-workout. Yeah, I can workout 1 handed. No excuses here 😉

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Green God(dess) Smoothie:

  • 1 handful kale
  • 1/2 handful fresh parsley
  • 1/2 green apple
  • 1/3 haas avocado
  • 1 squirt lemon juice
  • 2 clementines
  • Dash of cayenne pepper
  • 8oz coconut water

Blend. Drink. Feel good about yourself.

Now I have to get back to my weekend of Chipotle – have you tried the vegan sofritas?! I’m making them for the blog this week. Because I think I do need them everyday for a while…and I’m on a budget – and a mega Mad Men Netflix binge. Don Draper, you make me forget all about my busted-up digit ❤

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Quickie: My Staple Breakfast

15 Feb

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I have been sick this week, with some kind of weird chest-cough sore-throat nonsense. Eating whole, nutrient dense foods is especially important when you’re under the weather. No matter how much you may be craving those cold frappuccinos and comforting from-the-box mac ‘n cheeses. Fight it. So you can fight whatever it is that’s ailing you.

I feel I have been in active recovery since Thursday, so that’s good. You know what else is good? My latest staple breakfast:

  • 2-3 handfuls organic spinach
  • 1tsp avocado oil
  • 4 egg whites
  • 1 Ezekiel sprouted wrap
  • Cholula Hot Sauce – as much as you like. I am trying to burn this illness away, apparently.
  • Salt & pepper

Put the avocado oil in a skillet on medium heat. Add the spinach and cook until its just barely wilted. Remove, set aside. Cook you your egg whites. Slap it all on a sprouted wrap, douse in hot sauce, and add a sprinkling of salt and pepper.

And coffee. Always coffee. No sugar, no “sweeteners” (gah NEVER!). Just a splash of almond milk or organic 2%…cause that’s what’s usually in the fridge.

Need a little more before taking on the day? Add 2 clementine cuties…especially if you’re fighting something nasty.

Cheap and easy. Just like all the best things in life.

Happy Saturday!