Happy New Year – Free Love


2016 Starts tomorrow! Can you believe it? Now is the time to for us all to forgive our overindulgences and get our health show back on the road. I thought a bundle of healthy tips for nutrition and detox would be useful for you all for a healthy journey in 2016 {tomorrow}.

Check out these food and living facts for a kickstart in 2016 ~ if you need more guidance, check out my discounted services for January sign up:

  • MACRO check/instruction
  • Supplement list
  • 2 week fat shed workout plan
  • $50 toward a 12 week tune up plan

❤ All the best.

S

Water in ~ first thing

Don’t mistake being dehydrated for being hungry. Reset that hunger feeling ASAP with water! You’ll also help your body flush out toxins, provide fuel for your brain and help boost your metabolism.
Magnesium is “the man”

Stressed out from the holidays? A simple snack may do you wonders. Pumpkin seeds or almonds are packed with magnesium, the anti-stress nuts/seeds. I take magnesium supplements nightly about 30 minutes before bed to improve sleep & relaxation – give it a try!
Eat greens

Nutrients that support your liver – and I’m sure you sort of killed your liver this holiday season, didn’t you? Do your best to include dark green leafy vegetables, such as spinach, kale and arugula to your meals – try to hit the 50% mark.
Avoid diary

They taste delicious but based on the way that they are produced……you may want to think twice about that whack of cheese. Or, maybe you did your research and found something ethical – good for you!!! Even so, your body is not meant to digest dairy past your breastfeeding babe days.

Sadly, dairy is also majorly acidic and really hurts our PH levels. Your body doesn’t do well with inflammation, so try to kick it to the curb and look for alternatives like nut milks and cheeses.

Fiber up!

Why? Regulate your blood sugar and banish toxins at the same time. Need a better reason? Ok, fiber also reduces that bloated feeling as well as hunger. The best kind of fiber comes from fresh fruit, vegetables, brown rice and oats. I start my day off 1/3 cup of quick oats and ½ a banana sliced ~ quick, easy and really gets the system going.
Alkaline all the way

Balance PH & reduce inflammation. If you haven’t included these already, please do: lemons, pears, kale & parsley.

Get the binge over with and get back to your 5-7 {balanced} meals per day. You might find very quickly that you shed 2-10 lbs of bloat in just 1-2 weeks.

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Becoming Little Miss Bikini – Episode 9 – Peak Week

I’ve finally made peace with this whole thing I’ve decided…sitting here covered in haemorrhoid ointment, festooned in my luxurious Jacques Cousteau leggings, clutching my morning coffee mug like a life raft.

Peak week is upon me and I’ve thrown out all my preconceived notions about anything I thought I knew.

Salt baths, more cardio, less cardio, more weights – but less, this supplement, that herb….I’m just following orders at this point.

It has been significantly harder to drag my ass out of bed the last two days. I’m pretty much a morning person so it isn’t that I am completely unable to open my eyes or function, it’s that my body has finally reached the point where it no longer takes its prime directives from my brain. This results in me finding it emphatically challenging to roll over in bed to actually get up, lift up my feet, peel off my Jacques Cousteaus for a pee (or seven) in the night etc etc…

My body has become especially au courant of any minor shifts in my diet plan. I’ve significantly increased my asparagus intake and I think this is making me more effervescent than usual….could be that I’ve dropped Tofu and increased Tempeh? I’ll have to pay particular attention to the feeling and timing today.

Soon, as in tomorrow (5 sleeps out), I’ll be obliged to drop all powders from my regime, eventually kissing even vitamins goodbye and slowly abdicating from my daily 6 litre water guzzling tournament.

As luck, or timing, would have it, my workouts will begin to taper off starting tomorrow. After this brief but vexatious weekend of increased fasted cardio for which I am not grateful – sorry coach.

I’d like to note here that I have been instructed to avoid casting my gaze on other competitors who will be guzzling red wine (presumably to appear more vascular) and eating copious amounts of decadent chocolate (in an effort to punch my feelings in the face) while I am back stage in all probability sucking on a shoestring and sniffing the food essence of a piece of tofu.

Ok, I’m being extreme here BUT my prescription for backstage nutrition management is far less alcohol and sugarific.

My nail girl went MIA and my new suit is currently in parts unknown….also known as the great void of the Canada Post system. I don’t have the stress muscle available to me to feel worried about it.

I’ve procured myself a set of the latest 2015 version of “Lee Press On Nails” and hope that this will suffice. If they knock off points for my fingernails…I’ll have to show them a title-holding finger or two in my possession.

I’ve managed to survive two nights of Epsom salt baths in our 3rd and very forlorn bathroom in the basement. I call it the cat pee bathroom because it’s a full (and updated/decent) three piece however, I’ve employed the bathtub as the bowels for the cat box for at least a year.

It was an absolute delight to expurgate all of the bits of excrement and kitty litter from. There is a covered cat box in the tub, I’m not a total dreggy bastard, but the damn cat misses from time-to-time ok? Sheesh, get off myback.

I then made an uneducated choice and got my hands on some scented epsom salts – never do this – which made the whole house, myself included, retain the malodorous stench of Mr. Clean married with old women. Needless to say I went to bed feeling a little sickened.

I’m craving fats violently. All of the deprivation and timing of foods has really illustrated cravings clearly for me. I was quite the dullard when it came to those things before.

All of this stuff is going on while we have 2 dogs, a cat, an 8 year old, work, a complete house renovation, a Mexican vacation and a visit from my folks on our docket. I’ve also been petitioned to instruct a  monthly health class at our daughter Anastacia’s school which I need to prepare for and oh yes, I’ve volunteered to rent out a friends home and need to deal with a move-in inspection for this next week as well.

Fornicate my life.

There is really no more to update on – not much in particular unless you have questions of me – if so please ask. I’m about as open a person as you will ever hope to meet!

Here’s a confession: I had to ask Jeff to hide the peanut butter while I locked myself away in the bathroom with the fan whirring so that I wouldn’t attempt to consume all of it in a fit of starved lunacy.

There are at least 2 more posts coming that will close off and tie this story all together by mid-November. I’m  looking forward intensely to cooking again and ushering some easy, fun and relatively adventurous recipes back into my home and yours.

Zuch haystacks 

This recipe was rolled out in an effort to get rid of a lot of zucchini….lets face it, the stuff grows like a weed. Luckily it’s also super versatile and practically calorie free. No really, there are just 19 calories in one cup of raw zucchini.

This is a simple and quick recipe, feel free to play around with it…I wasn’t over the moon about the way the almond meal worked and would have rather used regular gluten-free flour.

Ingredients:

2 large zucchini shredded

2 eggs or equivalent in egg replacer

1 tbsp hemp hearts

3 cloves garlic, pressed or diced

3/4 cup flour (your choice)

1.5-2 tbsp unscented coconut oil for frying

Salt & pepper to taste

Method:

Take shredded zucchini and lightly salt. Let sit for 5 minutes. Strain out all excess moisture.

Add all ingredients in bowl and mix well. Scoop out a heaping tablespoon worth for each “patty”.

On stove-top heat up 1/2 tsp of oil at a time over medium-high heat. Do not let it smoke.

Transfer spoonful into hot pan, squish down into small patty. Cook for 3 minutes each side, until browned well.

Transfer to plate with paper towel and serve hot.

 

Zucchini steaks 

While camping in my good pals back yard this summer (don’t laugh till you see the pics) he picked what may be the most gigantic zucchini I’ve ever cooked.

This recipe is simple and tasty without too many calories. In fact, it’s pretty much Bikini Competition friendly though, I didn’t weigh it out so I can’t give you exact quantities/cals this time – sorry, I was a hungry bear!

I am recommending spray seasonings as they are far easier to NOT overdose on unlike bottled varieties. The application is also far more simple in a large recipe setting.

Ingredients: 

1 gigantic zucchini or a few medium sized friends.

6 small tomatoes diced or sliced

2 tbsp fresh oregano

2 tbsp shredded parmesano reggiano or Vegan Parma

Balsamic vinegar (spray type if you have it)

Braggs liquid aminos (spray type if you have it)

Himalayan sea salt

Hot chilli flakes

Method: 

Slice zucchini into 1.5-2″ “steaks”. Place in large bowl tossing with a few pinches of sea salt and chilli flakes. Allow to sit for at least one hour to draw out some of the water in the vegetable. You will notice there will be a pool of water at the bottom of the plate/bowl you have rested them in.

Fire up the BBQ and let warm on high for 5 minutes. Reduce to medium heat.

Place “steaks” on BBQ and allow to cook for 8-10 minutes per side, rotating at approx. the 2.5 minute mark – as you would a steak to get the perfect grill marks.

Spritz each side with one quick shot of Braggs while cooking.

Remove from heat once grilled.

Top first with parmesan / vegan parma , then tomato, then oregano and a spritz of balsamic to each one to top.

Serve warm with freshly ground pepper if desired.

I plated this with a marinated pickled beet salad, my killer breaded cauliflower and a couple of Field Roast Apple Sage links. 

The large zuc I am holding in the picture will serve 4 adults at least. If you reduce this recipe to a couple mediums this will serve 2 with no side dish.

Doukhobor Zuchinni time!

Doukhobor Zuchinni time!

Watermelon salad

image

I threw this recipe together in a matter of minutes armed with the challenge to continue eating six to seven 2-300 calorie meals per day in preparation for a fitness competition. Somehow, I forgot to take a snapshot…so I had some fun with this classic guy.

This recipe  is a compilation of all remnants from my fridge and I hope you enjoy it!

Ingredients: 

J100 g fresh Watermelon

100 g chopped Avocado

85 grams extra  firm Tofu chopped – toast this in a pan or leave raw ( I left raw in this recipe)

Optional – 15g crumbled Boursin garlic cheese

30g toasted pumpkin seeds

.5 tbsp Mint leaves chopped

1/2 tsp balsamic vinegar

Method: 

On stove-top lightly toast pumpkin seeds until browned.

Chop all ingredients and layer watermelon, avocado and tofu. Top with remaining ingredients and serve.

Warning – works out FAR better if you layer rather than try to toss everything – I tried both ways and layering is definitely the way to go for flavour and presentation.

Nutritional Info: 

537 Calories

41.2 gms fat

23.9 carbs

23.9 Protein

Raspberry vegan shake – Bodybuilder friendly

My life has never been boring. I attribute this entirely to the fact that I have ants in my pants and have since I can remember. My folks like to think that because they had me wrapped up in so much dance as a kid that I never knew how to do anything but plow full speed ahead – I think I tend to agree with this.

The latest passion I have developed is for bodybuilding. Not the stuff where you become Arnold Schwarzenegger over night, but the kind that gets you in about the most amazing shape of your life – AND it’s easy to maintain. As I have embarked on a new adventure I thought that I would share a recipe that worked for me and may help other people who are on the same path!

There is a lot of calorie/macro counting which is TOTALLY not my thing however, it’s interesting all the same so here I am, learning more!

Ingredients: 

150g Soyganic Tofu

1/2 1 navel orange

1/2 cup frozen raspberries

1/2 cup Vega Vanilla protein

1/2 large banana

Method: 

Add water and blend baby blend!

Health Breakdown: 

285 Calories

40 Carbs

5g fat

22g Protein

136g Sodium

24 g sugar

BBQ curried cauliflower

I remember the first time I saw barbecued vegetables, probably 16 years ago at least – I was floored. Especially at seeing lettuce on the grill – how do they do that??? Whether you are grilling at home or on the road, I believe nearly every veggie can be cooked up quickly and tastefully on the grill. This is a great way to get rid of what’s left in the fridge because a lot of these veggies can be added to a stir-fry or simple curry. With the added BBQ flavours dishes become more robust in their taste.

I am posting this recipe as inspiration for your healthy eating summer!

Ingredients: 

1 head of cauliflower

1 tsp curry powder

Coconut or Avocado spray oil

Himalayan Salt to taste

Method:

Preheat grill to 400 degrees.

Prepare cauliflower by cutting away excess leaves and washing then halve.

Using aluminum foil with the shiny side in, place cauliflower halves cut side down on foil. Spray with oil, powder with curry and salt., continue to wrap and seal.

Place flat side down on BBQ for 10 minutes. Return and flip over for 5 more minutes.

Peek into your foil wrap to check on progress. There should be a lot of steam and you should hear snap, crackly and popping inside the package. Rotate twice more and your cauliflower should be perfectly steamed up.

Remember, you lose heat each time you open the grill so try to keep check ins to a minimum or cooking will take longer.