Pity Party Pizza – Vegan

 

Walnut and Brussels Sprout “Zaa”

 

46 days into prep without a re-feed meal and I was starting to feel like my next check-in email would be responded to with a “guess what? You get a re-feed”….instead, I was told that I looked like I’m retaining water which upped my cardio to an insane level AND changed my overall diet plan again.

This did not sit well with me, Jeff suggested we go for pizza. I had enough will to NOT cave and head for legit dangerous territory but I did need to pretend I ate pizza in order to survive.

I birthed a couple of recipes I hope you can find some enjoyment in.

Water retention. Pfft.

 

Without having anything tomatoey, I needed to build a base. I was originally going for a Thai flavour but it ended up being something…else.

 

I utilized my usual vegan prep food for these recipes…but not the asparagus as I am mad at asparagus right now and don’t want to taste it on anything remotely delicious. Stupid, plain, boring and never ending asparagus.
Base:

Ezekiel wraps

1 tbsp sun butter

1/4 cup rehydrated sundried tomatoes (let sit in really warm water for 10-15 mins)

2 cloves garlic

1/4 cup water
Cheese:

4 tbsp nutritional yeast

1/8 cup water

1 tbsp chia seeds

*Mix all ingredients in small dish with fork and allow to sit for 10 minutes to thicken* voila “cheeze” 

Pizza toppings: 

Roasted brussels sprouts

Roasted broccoli

Chopped tomato

Cubed Tofu

Walnuts

Yellow onions

Maple Syrup

Method: 

Pre-heat oven to 425.

Slather on base, then add ingredients as desired. Bake for 10-12 minutes checking back to ensure you aren’t burning the “crust”. On my second effort I sprayed the bottom of the “pizza” with coconut oil. 

Pizza #1 was: 

Base, slivered yellow onion, brussels, tomato, walnuts & drizzle of maple syrup.

Pizza #2 was: 

Base, broccoli, tomato, tofu (measured per my diet plan), “cheeze”.

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Becoming Little Miss Bikini – Season 2, Episode 2 – Stay Inspired

 

10 weeks out & feeling firm, fit and rested.

 

As everyone is aware, this season I’ve decided to go all out. In more ways than one. I’m doing at least 5 shows this year which will be demanding and probably drive me right nuts…I’m also working on a new fitness product which will have me traveling and attending seminars for R&D, we have had to fire up a new Engineering Services company to survive the oil downturn, our traveling budget has been sliced next to nil so I will be looking to run teaching vacations to get us out of town whenever I can AND I’ve applied for a grant for a 12 month mentorship program to re-energize my training business by attempting to infuse this new fitness product into it.

Oh ya, did I mention I’m running my second 90 day transformation in 6 months and we have a couple of inventions on the back burner that we need to find time to look at feasibility studies for? Am I/are we nuts? Yes. Do we have heaps of time? No. Am I still going to give it 110% while I still have 110% to give? There’s only one answer.

This week will be 10 weeks out until my first show. I’ve managed to make a few surprising back gains and am feeling really great. 4 weeks off bulking mode and I’m still not tired or hungry or too irritable.

Fasted cardio in the morning starts this  week, also adding more exercise in to blow up my shoulder area…cardio PM and I’ve changed up my ab routine because I’d really like to bring in a bit more defined musculature for Spring/Fall ’16.

Practicing Flexing

I’ve decided on a suit colour for this year – and I’m keeping lucky green as a back up for sure! Can you guess which one I’ve chosen? I’ve also decided on a jewel pattern that I think will look stunning….going to try out some new connectors as well.

 

 

 

All this and I’m still trying to stay in the kitchen and develop new and interesting recipes for my lifestyle, clients and the kids I teach a nutrition series for at Earl Grey School in Calgary monthly.  This month we completed our sugar unit, last month was Salt, next month is Eating in Season ~ kids are pretty inspiring.

This go around is going to take a lot of inspiration. A lot of digging deep and more mental preparedness than the last. Holding fast while the storm beats you down….yep, I’m ready for it.

IMG_6985

Anastacia & I working out a new recipe for sugar free vegan cookies – it bombed, 3 times. Master baker I am not.

I am excited for Spring Break as well as we have managed to (on points and searching for deals for weeks) find a cheap as hell family vacation to Cancun for 10 days at a hotel with a full gym AND kids club. It seems like while the Oil Gods are raining down hellfire and damnation the Adventure Gods are showering us with the gift of travel once again. Something I couldn’t live without and will never give up. Be sure to stay close to see how I made out during the trip ~ my coach will be altering my plan for the equipment I have access to.

I suppose I feel like this time around I really have a burning sense to remember that you only live once and there are so many excuses you can make for not leaving the house or getting out of your pajamas, but there is a giant world to see and so many positive changes to make that I can’t see how folks waste theirs in front of a TV or not doing anything.

My point here being, if you’re considering doing something that you feel is drastic, that you have no time for and are just all out overwhelmed – do it any way. There are enough hours in the day.

Replace the mantra “I don’t have time” with “I haven’t made that a priority in my life” and see how motivated you feel.

Today is rest day and I am going to go for a beautiful hike in the mountains with my family, feed your soul and you’ll find all the time you need for everything you truly need in your life.

 

xxoo

S

 

Vegan {high protein} quesadillas 

Ingredients: 

2 pieces Ezekiel Wraps

1/4 cup sliced mushrooms

1/2 cup sliced green pepper

1/8 cup daiya shredded mozzarella

1/4 cup yves ground round

1/4 cup black beans (or my RECIPE for mixed beans which was yum)

1 tbsp pico de gallo

Method: 

Heat up large pan to medium heat (if you have some kind of sandwich press machine this will simplify things a lot).

Place one wrap down, add all ingredients except salsa, top with another wrap.

Cook on one side until hardened and browned then flip and do the same for the other side.

Cut with pizza cutter, top with  pico de gallo.

Extra topping suggestions: Cilantro, sour cream (soy pictured),

 

Nutritional information: 

Nutrition Facts
Servings 3.0
Amount Per Serving
calories 158
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 330 mg 14 %
Potassium 222 mg 6 %
Total Carbohydrate 22 g 7 %
Dietary Fiber 5 g 21 %
Sugars 1 g
Protein 8 g 17 %
Vitamin A 2 %
Vitamin C 20 %
Calcium 5 %
Iron 15 %

Baked Beans – Vegan Bodybuilding Series

There’s nothing I love more than a simple recipe during a week full of the hustle and bustle of life. I’ve chosen to add this quick and easy recipe to the bodybuilding roster because I’ve been using beans as pre-workout for about a year.

Most recently I’ve found that I personally do not get enough energy from them on my highest carb cycling/hardest workout days so I have chosen to use them in the off season or on a “cheat” day instead of as a strategy for more energy.

I used a slow cooker here to try and get as many farts cooked out of the beans as I could – this recipe was still a bit gassy….no funzo at the gym. Try soaking your beans over night before you undertake this one especially if you’re sensitive. Otherwise, be diligent to rinse the beans before you cook with them.

This is a clean recipe, I’ve included the nutritional information for you below as well. I’ve used all organic ingredients for this recipe.

Ingredients: 

1 can navy beans

1 can chick peas

1 can pinto beans

1 can white beans

1 large onion diced

5 cloves garlic diced

2.5 cups veggie broth

1 tsp coconut oil

1/2 tsp cumin

1/2 tsp rosemary

1/2 tsp oregano

Salt & Pepper to taste

Method: 

Using the saute or simmer setting on your slow cooker melt coconut oil and add garlic and onions. Cook until translucent.

Modification note* if you do not have a slow cooker use a deep sauce pan or frying pan to create the same recipe – you must be at home to monitor this process*

Next, add spices other than salt and pepper to mixture. Stir in and allow to simmer for about 30 seconds.

Finally, add all your beans and veggie broth mix well with all ingredients. Turn setting to hi slow cook for 1 hour, reduce to low for 2-3 hours. Once this is completed the slow cooker should switch to warm and you are ready to eat or prep.

This recipe would do fine on slow cook all day if you would like to put it on before you leave for work – I prefer to leave it on over night in that case in the event the recipe dries out and could potentially start burning.

Nutritional Info: 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 552
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 3 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 880 mg 37 %
Potassium 1091 mg 31 %
Total Carbohydrate 106 g 35 %
Dietary Fiber 20 g 82 %
Sugars 4 g
Protein 28 g 56 %
Vitamin A 0 %
Vitamin C 100 %
Calcium 45 %
Iron 34 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Becoming Little Miss Bikini – Season 2 – Episode 1

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Last year 2nd over all…this year….pro card? 

Pfew. I’m here again. Just 3 months after my last competition and I’m off bulking and back to competition prep training.

All in all I took about 4 weeks of half-assed training time to recoup and then a few solid weeks of a building program. I’m starting to notice that I”ll have to take a significant amount of time off to build on certain areas.

I am hoping to compete again this fall but so far I have 3 shows booked for May. INBF Vancouver, INBF Calgary and I’ve joined a new all natural federation – the NPAA – which I will be competing in as well this May.

This means that I’ll be able to blog and post about what it’s like to be on a pretty consistent cycle of maintaining contest weight/physique for nearly 1 month. After this I will have June off for building…then back on it for October shows.

My goal this year/season? Pro-card all the way baby. If I get my pro-card then I’d like to head down to the states to see how I fair. Even chase a bit of cash if that’s possible? There are some serious prizes at certain shows…though, I’ll always be all natural so I’m not sure how I’ll ever stack up against the pill-poppin’, needle jammin, creatine folks….we shall see, right?

I’ve also started some R&D on a new supplement/food product. I’ll be traveling to a two day seminar in Vancouver hosted by an ex top dog of Yves (veggie product company) and more….I might be able to get my recipe out for test-market at one of the May comps. This is very exciting.

Training this time around:

I have the same coach this time around Jennifer Weintz out of Vancouver. I started my competition prep program Feb 1. Everything is pretty much the same but I have added a couple of supplements. I have some new and challenging leg day routines which seem to be building a bigger booty….the off season in India also helped with that. Heeeellloooo Chapati, I cannot say no to you or curry 5 times per day. I gained at least 10 lbs in 2.5 weeks. Eek!

Those 10 lbs took about 10 days to burn off. At this point (Feb 16th as I’m writing this) I’m starting to look pretty tight. I actually feel more confident than I did last season…for obvious reasons.

Lets get into some things you may want to know….

Supplements: 

I’m currently using BCAA’s, Glutamine, L-carnitine, Iron Vegan Chocolate Protein Powder, Vitamin C, Vitamin D, Vitamin B, Adrenal Sense (Womens), Blood Builder, Probiotics, Digestive Enzymes, DIM, MSM, Green Tea Extract and Spirulina.

Diet: 

Strictly Vegan. I’m really finding beans to be UBER gassy this time around. I omited them from my pre-workout for about 6 days now and used yams instead. I’m still not on point with my pre-workout and am not feeling too much energy off of it. Even though I am using black coffee as well. I’m starting to experiment with what I’m taking before workouts as my leg days are HUGE right now and I’m having a terrible time finding the power to push heavy weights.

I eat 6-7 times per day and include a post-workout shake.

3-4 litres of water per day.

Other rituals:

Squeem on day and night with my neoprene wrap underneath.

Training with either neoprene or squeem – neoprene only on leg days.

Night rituals are the same, shower with scrubbing gloves, moisturize full body, dry brush and wearing neoprene to bed.

Cardio is 6 times per week. Post workout. Neoprene (long) pants and waist wrap during cardio…let the sweat fly!

Exercise: 

Monday-Friday: Legs, Chest/Tris, Back/Bi’s/Legs, Shoulders

Abs: every other day

Saturday – 1 hour steady state cardio

Sunday – rest day

I’ve been on this plan for nearly 3 weeks and haven’t had a “cheat” meal yet. I’ve managed to structure some 95% “ok” meals where I had to eat out while in Vancouver this past weekend. Not off to a bad start really and I’m starting to feel pretty trim already. At 12.5 weeks out I have started to see baby abs! Whoo hoo. And I can definitely feel more size to my legs and booty.

We don’t have much in the way of travel booked so I’m sure I’ll be far less stressed out about getting my workouts in this year.

Hang on to your hats because I’m picking a new suit colour AND need to get a whole different pair of shoes for the NPAA…that’s costly so I’ll be looking for used.

I will also be attending the NPAA training camp in March to go through their stage requirements and walk structure. It’s different from the INBF, luckily not by much.

Hang on to your hats folks, this one is going to be crazy – I can feel it already. The pictures below aren’t the best and don’t really do all the work I’ve put in any justice BUT if you look at my shape on the left (this week) you’ll notice how much thicker and stronger I look than my shape on the right from about the same point in training last year.

The image on the left is at 12.5 weeks out, on the right 11.

 

Vegan Protein Nutella

 

Let me start off by saying – this does not really taste like nutella. What it does taste like is still pretty delicious, peanut butter/chocolatey and protein packed with few calories.

I created this one for building season AND because I had run out of oats…..protein pudding I reserve for competition time when my coach orders me to drop the carbs.

I’ve included nutritional information for you below as well.

Happy Vegains to you all.

Ingredients: 

2 slices Ezekiel bread

1 scoop Iron Vegan chocolate protein

1 tbsp smooth peanut butter (sub with Almond if you prefer)

Hot water

Method: 

Place protein and peanut butter in a small bowl. Slowly add hot water and mix until blended well but still thick.

Butter on 2 pieces of toast.

 

Nutritional Info: 

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 291
% Daily Value *
Total Fat 10 g 15 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 326 mg 14 %
Potassium 100 mg 3 %
Total Carbohydrate 27 g 9 %
Dietary Fiber 6 g 24 %
Sugars 5 g
Protein 27 g 54 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 30 %
Iron 35 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Becoming Little Miss Bikini – Episode 11 – Dieting Back & Future goals

After play, there is rest….somewhere beautiful where your mind and body can recover and feel the power of its true potential. For me, that’s somewhere sunny, usually Mexico for my birthday but never in the frame of mind that I left with this year. An abundance of smiles, sun and incredible views have peeled away any layers of doubt that I have had about myself, my abilities and my hopes for the future.

When you accomplish big goals, you become stronger…..I feel like a hunter of the unknown and a conqueror – hold the beef.


Dieting back

I wanted to touch on this area of competition just a little because of how important it is for anyone making huge lifestyle and diet changes to understand how much they could hurt themselves if they just “let it all go” after reaching their goals.

I’m SO happy that I didn’t try to work the nutrition side of things myself while learning about the ins and outs of food timing, gains, muscle development etc…remember, this was a totally NEW endeavor for me, really best to seek out a pro for your first time around at least.

I wouldn’t have gotten to my show day physique without a bit of water depletion and strict carb loading schedule. when you’ve tuned your body to be a precision machine, you will be able to see the outcome from drinking a cup of water or eating a cup of yams versus white rice. I wasn’t sold on that idea at first, but now after seeing the results first-hand, it’s undeniable.

After the show I had a couple of days to get back up to my 3-4 litres of water intake which went smoothly – and I didn’t “blow up” as they say. I continued with basically the same bodybuilding diet as well.

Once I got down to Mexico I indulged in a number of things but also felt like I’d fallen out of love with liquor. In a matter of 6 days you could see the salt starting to pack on stomach jigglies.

I actually got sick a couple of times because my body just couldn’t accept all of the food I was eating, even though there were LARGE healthy salads, tonnes of water and a little fruit…the minute I ate bread or something sweet I was immediately sick.

Don’t even get me started on how it feels to drink. I ordered a 1/2 bottle of Veuve by the pool on my birthday and was a) buzzed and b) bloated. I’ve been sitting on another FREE bottle of champagne for 3 days as I write this…..I guess I’ll have to take one for the team ;).

Personal Goals

I know I touched on this in my last post, so I wont waste too much time going into it. My goals now are:

a) Gains

b) December photo shoot

c) May 7 & 14 INBF Comps in Calgary and Vancouver

d) Find a couple more natural comps around that time then take a break for the season or at least participate in 1 fall classic….thinking WBFF.

e) Better have me my Pro Card

Reflecting 

All in all I had a blast doing this and learned a lot from the experience. I learned that I’m STILL a super competitive person and that I need big goals to set my spirit free – once I achieve them. I learned that I can be a real cantankerous bitch and it’s not always because of the lack of carbs. I finally got that part of my life that I left back in Vancouver returned to me; living an inspired life and (without trying too hard) inspiring a lot of other people around me.

My next steps have been the same for a decade. Take my hard earned savings, head south and start a movement of health, happiness and friendships. I am still actively seeking out that final destination and have started, once again, to put the blueprint of that together – I’m excited for the next 5 years.

I’ve always wanted to help change the world for the better but had no idea what my place in it was for a very very long time. When I quit my 9-5 and focused on food medicine and healthy living, my whole life changed. Every way I have pushed myself to learn more about living a happy and full life in this part of my adventure has lead to inspiration for others in some way. That brings me so much joy. Knowing that I am making a difference is an incredible feeling, humbling and perfect in its truth.

How could I stop now?