What I’m Eating This Week

Happy Monday!

It is now just FIVE WEEKS until my wedding day! Can you believe that?! Time is flying by! I’m so excited and focused on getting married that I almost forget we are heading to Maui the next day! I am so so so excited for all of it!

I hardly spent any time in the kitchen this weekend because it’s beautiful outside and I would rather be out and about than in the kitchen. So I thought I would just do a quick post about what I’m eating this week.

I teach a class called CRUSH and it is a seriously intense 5 week long fitness class. A new session just started today so I want to welcome all the CRUSHers to my website! I hope you get some good ideas and enjoy my pug dog. 🙂

Since the class starts at 7am that means I will now pack my breakfast and lunch with me to work. Magic Bullet is coming too!

20130428-201843.jpg
Breakfast: This protein shake. Although I ran out of peppermint flavor so I’m using almond extract instead. It’s delicious. It takes like chocolate covered cherries.
Lunch: Pesto over brown rice pasta noodles. This is hands down the best recipe on my website.
Snack: Sliced cucumbers with hummus. I always hear people say to only eat a couple tablespoons of hummus. Why? Probably because commercially made hummus is packed with oil and weird stuff. Make this hummus and eat up. Besides, we need fat in our diet.
Dinner: Mixed greens with a Dr. Praeger’s Veggie Burger topped with my spicy aoili sauce. The best sauce of all time.

When I run out of pesto pasta I will start making these wraps again since I have all the ingredients on hand.

My ankle is still injured so as far as workouts go I will be swimming, cycling and doing some yoga and strength training this week. I did go back to the doctor and it turns out I have carpal tunnel in my ankle. Tarsal tunnel. I had no idea that was a thing. The good news is, the doctor gave me some exercises to do on my own to strengthen up my foot muscles since they have gotten really weak over the last year and it’s starting to feel a lot better so I might be up and running again in another 1-2 weeks!

And now for the good stuff: Lilly pics.

We have caught her TWICE now sleeping like this.

20130428-202356.jpg

And with the weather being so sunny she spends a lot of her day doing this:

20130428-202428.jpg

Have a great, sunshine filled week!

Advertisements

Banana Oatmeal Breakfast Bites

And so the search for the ultimate grab and go breakfast food continues. I made these Sunday night and then every morning this week I popped 1-2 in the toaster oven to have for breakfast along with my protein shake. I drink the same protein shake for breakfast every day. I know, I am the most boring person in the world. But it tastes like mint-chocolate milk! It’s delicious! And that Vega Sport Protein has less than 1 gram of sugar in it and 26 grams of protein. And people wonder where vegans get protein from!

I really debated whether or not I should put chocolate chips in these, given I am quite anti-sugar (but also love chocolate). But in the end I decided a half cup of chocolate chips divided throughout 20 breakfast bites wasn’t going to be the end of the world so in went chocolate chips. And that was a great decision.

20130425-194709.jpg

Banana Oatmeal Breakfast Bites

2 medium ripe bananas, mashed
1/3 cup peanut butter
2/3 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cup old fashioned oats
1/2 cup shredded unsweetened coconut
2 tablespoons ground flax seed
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup mini chocolate chips

Preheat the oven to 350˚F and line a baking sheet with parchment paper. In a large mixing bowl, mash the bananas then add the applesauce, peanut butter and vanilla and stir to combine. Then add the rest of the ingredients and stir until everything is incorporated.
Using 2 spoons, use the “scoop & scrape” method to scoop out a heaping spoonful of dough and then use the other spoon to scrape the dough from the spoon onto the pan.
Bake for 20-25 minutes until lightly browned.

Makes 20 bites.

Over the weekend we took Lilly for a short hike behind our house. By the way, I will be posting pictures of the new house soon! Anyway, I was surprised with how far she was able to walk and how much energy she had considering she rarely gets out of her bed.
Afterward she was extremely tired though. See?

20130425-210237.jpg

This picture was taken several days later and as you can see, she is still extremely tired.

20130425-210333.jpg

We’ve decided we don’t know what kind of animal Lilly is but we are certain she’s not a dog. There’s no way that thing is a dog!

Have a great weekend!

Peanut Curry Stir-Fry

20130421-200741.jpg

Growing up, my mom would always make stir-fry for dinner with tons of veggies. My brother and I would groan and ask if we could eat cereal instead. Of course I feel bad about that now that I’m a grown up. So here I am trying to get others to eat veggie stir-fry!

And let me just tell you about this recipe, because I love talking about food. First of all, this stir-fry is so protein packed it will make you squeal with delight. Second, I used broccolini (aka broccoli rabe) instead of broccoli because it has a much more subtle flavor and texture. Third, the peanut butter flavor comes from this product called PB2 which I had never used before but I hear about it all the time. It’s dehydrated and defatted peanut butter so you have to add water to re-hydrate it. I’ve been reluctant to buy this product because it has a whopping 1 gram of sugar per 2 tablespoons. I’m pretty sure I can handle 1 gram of sugar. And last, I used broccolini and edamame but peppers, onions or snap peas would be great additions as well.

Oh and this only took 20 minutes to prepare and it will be my lunch for the entire week.

Peanut Curry Stir-Fry

2 lbs extra firm tofu, cubed and prepared
2 lbs broccolini or broccoli
10 oz package frozen edamame
2 teaspoons minced garlic
2 Tablespoons soy sauce
1 tablespoon peanut oil (or olive oil)
1 cup water
1 tablespoon curry powder
1 teaspoon crushed red pepper
5 tablespoons PB2

First, prepare the tofu as described here.

If you have a second frying pan, continue on. If you only have 1 frying pan, cook the tofu then set the tofu aside and continue on.

In a large frying pan, heat 1 tablespoon of peanut oil over medium heat. Prepare the broccolini by slicing off the woody stems and discarding that part. Give the broccolini a few chops so they are in small-ish pieces. Add the broccolini, edamame, garlic, curry powder and crushed red pepper to the pan and stir over medium heat for 3-4 minutes. Then add the PB2, 2 Tablespoons of soy sauce and then slowly add water until you get the desired consistency. Stir and let cook for 2 more minutes or until warm and the broccolini is bright green. Be careful to not overcook the broccolini!
Last, add the cookies vegetable mixture to the cooked tofu and stir.

Serve alone or with a side of brown rice.

How healthy is that?!

Ok, now I have pictures of what might possibly be the cutest thing I’ve ever seen. I did not stage these photos at all. Lilly was just snuggled in her bed with her stuffed pug. Sooooo cute, right?

20130421-204107.jpg
Look at those matching curly tails!

20130421-204145.jpg

Have a great week!

Spicy Tempeh Strips

You might be wondering what tempeh is.

Fair enough.

It’s a soybean product, similar to tofu, but it’s the whole soybean, fermented and then formed into blocks. Because it’s a whole soybean it has more protein than tofu. And because it’s fermented it has even more nutritional benefits because that fermentation provides natural “probiotics” that are good for digestive purposes.

I came up with this tempeh so I would have another protein option to put in those wraps I’ve making, and will continue to eat this week!

I should also mention this tempeh tastes GREAT and it is fast and easy to make. I timed it actually and it only took 30 minutes to make, and while they cooked I sliced cucumbers and shredded carrots for lunch for the week. My fiancé really liked them too!

I timed all my cooking Sunday night actually. In 1 hour I made the following:
This tempeh recipe
These balls
Hummus
Sliced cucumber
Shredded carrot
Prepared cilantro for lunches

20130414-214651.jpg

So that’s it! I pretty much prepared all my food for the week in one hour.

Here’s how to make it.

Start with taking 2 8oz blocks of tempeh and slicing each block in half widthwise to make 2 thin blocks. Then slice each block into 4 strips, then cut each strip in half. You will end up with 16 strips from each block.

Place all the tempeh in a large frying pan and then cover with water. Bring it to a boil, then reduce heat and simmer for 10 minutes.

It will look like this:

20130414-213848.jpg

In the meantime, combine all the other ingredients in a bowl. After 10 minutes, drain the water from the pan but leave the tempeh in the pan. Return the pan to medium heat and add all the remaining ingredients to the tempeh. Gently stir everything around to get the tempeh coated. Cook for 5 minutes over medium heat then flip each piece and cook for 5 more minutes.

Then it will look like this:

20130414-214116.jpg

Then it’s ready to go in a wrap with some greens, sprouts, carrots, avocado, cilantro, my favorite dressing and some fake cheese if you like!

20130414-214302.jpg

Here are easy to print instructions:

Spicy Tempeh Strips

2 8 oz blocks of tempeh
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons chili powder
1 teaspoon cumin

Start with taking 2 8oz blocks of tempeh and slicing each block in half widthwise to make 2 thin blocks. Then slice each block into 4 strips, then cut each strip in half. You will end up with 16 strips from each block. Place all the tempeh in a large frying pan and then cover with water. Bring it to a boil, then reduce heat and simmer for 10 minutes.
In the meantime, combine all the other ingredients in a bowl. After 10 minutes, drain the water from the pan but leave the tempeh in the pan. Return the pan to medium heat and add all the remaining ingredients to the tempeh. Gently stir everything around to get the tempeh coated. Cook for 5 minutes over medium heat then flip each piece and cook for 5 more minutes.

And no post is complete with a picture of Lilly. This is what she looks like when she’s a awake. It’s rare. Very, very rare.

20130414-214816.jpg

Have a great week!

8 Week Wedding Countdown Workout

8 weeks, can you believe it?! Actually, it’s 7 weeks, 4 days, haha!

I wanted to share a workout as well as what I’m eating these days.

This is a workout I’ve been doing once a week in a class I teach. The first week it felt incredibly hard and I was incredibly sore for 2 days afterward. But now we’ve done it 4 times and it keeps getting easier and easier and last week I wasn’t really even sore from it!

The goal is to get through it as quickly as possible. Take breaks when you need to, but eventually you won’t need to take breaks! My time to complete this last week was 11.5 minutes. Hopefully I’ll set a new record this week!

Burpee/Squat Pyramid

1 burpee, 10 squats
2 burpees, 10 squats
3 burpees, 10 squats
4 burpees, 10 squats
5 burpees, 10 squats
6 burpees, 10 squats
7 burpees, 10 squats
8 burpees, 10 squats
9 burpees, 10 squats
10 burpees, 10 squats

Half way there! Rest for 1 minute then head back down the pyramid.

9 burpees, 10 squats
8 burpees, 10 squats
7 burpees, 10 squats
6 burpees, 10 squats
5 burpees, 10 squats
4 burpees, 10 squats
3 burpees, 10 squats
2 burpees, 10 squats
1 burpee, 10 squats

Done son!!

That’s 100 burpees and 200 squats in case you were wondering.

I didn’t make a video for this workout but I can be seen doing burpees here and burpees and squats here. After watching those videos I feel like I should definitely make a new one.

But I know everyone would much rather see a video of Lilly sleeping, so here you go! You can even hear my mystery fiance snickering in the background.

Ok, food. My friend Joni is convinced I spend a lot of time preparing my weekly food but I promise that is not the case. Here is what I’m eating these days.

Breakfast
Coffee w/ unsweetened almond milk
Vega Sport Protein Shake (chocolate flavor) mixed with unsweetened almond milk, 1/2 cup frozen blueberries, 1 tablespoon flax oil, 1 leaf of kale & 1 spoonful of almond butter. Blend in Magic bullet. Drink on the way to work.

Lunch
I have my work fridge packed like so (don’t mind the extreme frost buildup in the freezer).

20130409-211702.jpg
The fridge contains:
Dr. Praeger’s California Veggie Burger
Mixed greens
Ezekiel sprouted grain tortillas
Black beans
An avocado
Shredded carrot
Shredded cucumber
Cilantro
Sprouts
Daiya cheese
Sweet Potato fries
And that Spicy Aioli Dressing I’ve been living off for 3 weeks.

I bring all those items in on Monday morning and when lunch rolls around I make a fat burrito using a mixture of all those ingredients (minus the veggie burger, that’s for dinner when I work late). I bring enough ingredients to last the week.

If you don’t have a fridge at work, don’t despair. It’s a little more work and a little more tupperware, but you can make individual lunches for the week and store them in your fridge at home and then pack them to work in an insulated cooler.

Dinner
Dinner is basically the same as lunch, minus the tortilla. I make a big salad using the same ingredients but I’ve been on a major Dr. Praeger’s kick lately and I put one in my salad every night.

For a snack I usually have cucumbers and hummus.

And I don’t want anyone to get the idea that I eat perfectly every single day, because I don’t. “Stupid stuff” like cookies, chocolate, wine and tortilla chips find their way into my mouth all the time. But the stupid stuff is also the fun stuff we eat when we celebrate and celebrations are good. So as long as I’m working out and eating right the rest of the time I don’t sweat it. 🙂

Baked Veggie Egg Rolls

Hey!
Here’s a fun little menu item to make for a party or for that hot little vegan you are dating 😉 Or you can just make them for yourself for lunch and have every day be a party!

These actually aren’t very time consuming or hard to make. They just look difficult which makes them look impressive.

They were fun to make too! I think these rolls would be great for picky eaters or kids since everything is more fun in a wrapper. Although I know nothing about kids so it’s probably best to not take my advice in that department. 🙂

First, I found these wrappers that are vegan. They are meant to be fried, but that’s just nonsense if you ask me so I baked them. I’m sure they are delicious fried. What isn’t?

20130407-171604.jpg

Next you will assemble all the ingredients together in a bowl, like so.

20130407-171730.jpg

Then, place a wrapper on a plate or cutting board and position it so one corner is facing you. Place about 1/3 cup of filling on the center 1/3 of the wrapper (I tried to fill mine as full as possible). Place a slice or two of avocado on top of the filling. Wet each corner with a bit of water.

20130407-171906.jpg

Fold the bottom corner up so that it sticks to the wrapper. Then fold the sides in, then roll all the way up. Brush a little olive oil (I used my fingers) on the outside of the wrapper and place on a baking sheet lined with parchment paper.

20130407-172046.jpg

And ta-da! Sorry these aren’t the best photos. We know I struggle in the photo department.

20130407-172245.jpg

Baked Veggie Egg Rolls

Makes 10 rolls

1 package vegan egg roll wrappers
8oz “baby bella” mushrooms, sliced into “matchstick” size (or other mushroom)
1 cup shredded carrot
1 cup asparagus, cut into small slices
1 avocado, sliced thin
1 cup cooked brown rice
1 tablespoon soy sauce
1 tablespoon + 2 teaspoons Olive oil

Preheat oven to 425˚ F and line a baking sheet with parchment paper.
First, prepare the ingredients. Heat a medium size frying pan over medium heat. Add the sliced mushrooms, 2 teaspoons olive oil and the soy sauce to the pan. Sauté the mushrooms for about 5 minutes, or until tender. Transfer the mushrooms to a bowl and set aside. Add the asparagus to the frying pan and cover with about 2 tablespoons of water. Return the frying pan to the heat and cover, allowing the asparagus to steam for a couple minutes, until tender.
Next, shred the carrot and slice the avocado.
In a large mixing bowl combine the rice, mushrooms, asparagus and shredded carrot.
Now it’s time to start making some rolls.
Place a wrapper on a plate or cutting board and position it so one corner is facing you. Place about 1/3 cup of filling on the center 1/3 of the wrapper (I tried to fill mine as full as possible). Place a slice or two of avocado on top of the filling. Wet each corner with a bit of water.
Fold the bottom corner up so that it sticks to the wrapper. Then fold the sides in, then roll all the way up. Brush a little olive oil (I used my fingers) on the outside of the wrapper and place on the baking sheet.
Bake for 8 minutes then flip and bake 4 more minutes until lightly browned.

Have a great week, I have a killer workout for Wednesday!

Adventures in Brussels Sprouts

20130404-212247.jpg
Ew, I know, right?! Just kidding, they are actually good!

But first, I have BIG news! I’m really superstitious so I don’t like to make big announcements until they are a sure deal, BUT, my house sold! All the papers are signed and it records today so I feel like it’s safe to make the announcement.

I have the BEST realtors in the world. They are actually good friends of mine and they are incredible. My house listed on March 4 and I had an offer after only 1 week and it was all wrapped up within a month. I am well aware of how rare that happens and I know I am really lucky.

So now I am ready to live happily ever after!

And talk about Brussels Sprouts. Don’t turn your nose up yet. They were good and I will be making them again!

I know so many people who just looooove Brussels sprouts and I have been soooooo scared of them I’ve only tried them once. And by tried I mean I put one leaf in my mouth along with a spoonful of other food and then quickly rinsed my mouth out with water. They are one of my many food phobias.

Now I can say I am someone who loves Brussels sprouts! Plus I feel really cool when I warm up some Brussels sprouts for a snack. I feel like popeye!

I decided to slice and dice the sprouts in a variety of ways so I could see what I liked most. First, I cut the stem part off and sliced some into halves. Then I sliced some into quarters and some into slices. But my FAVORITE part were all the leaves that just fell off and got really crispy. It reminded me of what kale chips should taste like. I could just eat handfuls of them. The bigger chunks were a little scary for me still so in the future I would stick to leaves and small chunks.

Here’s that recipe, you should try it. Seriously. I was terrified and I did it. I’m still alive…just sayin.

Roasted Brussels Sprouts
1 lb Brussels sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 cloves minced garlic

Preheat oven to 375˚ F and line a baking sheet with parchment paper. Prepare the sprouts by slicing the bottom stem part off, then cut into halves, quarters or just de-leaf them. Place the sprouts in a large bowl along with all the other ingredients. Combine everything well and then spread them out evenly on the lined baking sheet.
Place in the oven and roast for 15 minutes. Flip/stir then roast for 15 more minutes. Baking time will vary based on the thickness you have chosen and personal preference on how brown you want them to get.

20130404-213833.jpg
Have a great weekend!

How Heavy are YOUR Potatoes?

A few weeks ago I went to a yoga class and at the end of class the teacher read us this story. Usually I don’t really pay attention to stories/poems after class because I like to zone out, but this story was just what I needed to hear that day. I continued to think about the story all week…and actually I’m still thinking about it three weeks later.

It’s so great I just can’t help but share it. I hope you enjoy it!

Are Your Potatoes Heavy?

A teacher once told each of her students to bring a clear plastic bag and a sack of potatoes to school. For every person they refused to forgive in their life, the students had to choose a potato, write a name and date on it, and put the potato in the plastic bag. Some of their bags were quite heavy. They were then told to carry this bag with them everywhere for one week, putting it beside their bed at night, on the car seat when driving, next to their desk at school. The hassle of lugging this around with them made it clear what a weight they were carrying spiritually, and how they had to pay attention all the time so they wouldn’t leave the bag in embarrassing places. Naturally the potatoes deteriorated to a nasty smelly slime.
This is a great metaphor for the price we pay for holding on to our pain and heavy negativity. To often we think of forgiveness as a gift to the other person and it clearly is a gift to ourselves.

-Author Unknown

Do you love that or what? Here is another little morsel to think about:

If you are irritated by every rub, how will you ever be polished?

-Rumi

And if inspirational stories don’t uplift your spirit, maybe this will:

Can you guess what this is a picture of?

20130402-205437.jpg

If you guessed a PUG NOSE you are correct! Haha!

20130402-205703.jpg

Have a great rest of the week, I have recipes and stories I PROMISE!!