The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.
The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.
Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.
Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.
My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.Read Full Post | Make a Comment ( None so far )
If you know me, you know a few things; I eat a lot of beans, I love animals, and I am not a morning person. Sure, I’ll get up, if I have to, but I’d rather wake up to my own circadian rhythm. Now, not wanting to wake up for breakfast doesn’t mean don’t like breakfast food. I happen to really like breakfast; pancakes, hash browns, eggs Benedict, you get the idea.
Now, along with not eating a lot of meat, also don’t eat a ton of carbs. That being said, humans do need some complex carbs for their brains and bodies to work correctly. We as a society just eat way to much, and sometimes the wrong kind.
This recipe is very simple, doesn’t take too long to make, and it’s 100% vegan. I added Chia seeds to the recipe I used to add some more protein (because that is also important). The compote I made is also very simple and vegan. Neither items are very sweet, but you can add more honey if you would like a sweeter pancake.
Here’s what to get from the store:
(from Cookie + Kate)
1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1/4 cup chia seeds
1 teaspoon pure vanilla extract
- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
- Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
- Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
- If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Strawberry and Blueberry Compote
1/4 cup blueberries
1/4 cup diced strawberries
1 cup water
Drizzle of honey
1 tbsp corn startch
- In a sauce pan, put the berries, water and honey. Bring to a boil and reduce to about half. Add the cornstarch, stir until thick. Keep warm until ready to serve.
Tonight we’re doing a designer run of my new show. We go into tech on April 6 (8 for the actors) and I’m so excited. I love doing this so much.
I’m in the middle week of using the Fitstar app and have to say, it’s kicking my butt. Today my legs feel super solid and slightly in pain, which means they have room to grow. Making yourself stronger isn’t easy, but it shouldn’t be. It’s super cliche, but they’re right, no pain, no gain.
I thought I wasn’t going to be able to cook, but for some reason at midnight, I looked at my quinoa and thought “wonder what breakfast recipes I could find any breakfast recipes?” of course I did, the fastest one I found was a Chia pudding, so I made my own.
This recipe is very easy and the most work you have to do is cook the quinoa.
Here’s what to get from the store :
Quinoa Strawberry Banana Chia Pudding
1 cp cooked quiona
1/4 cp plus 1 tbsp Chia seeds
1 cup Almond milk
Sweetner of your choice
1. In a blender, place milk, fruit, sweetener and cinnamon. Blend until smooth.
2. Place the mixture in a quart size jar and add the grains. Shake to incorporate. Let sit in the fridge overnight.
3. In the morning, add your toppings and enjoy!!
I wrote this post on my phone, and I can tell you, I don’t like doing it this way.Read Full Post | Make a Comment ( None so far )
I don’t generally take off holidays that my stores aren’t closed for. There’s a few reasons; when I was growing up we would do things but nothing huge, and working the shifts no one else wants actually pays off. That being said, I generally don’t have to work the whole day. This past 4th I worked the morning shift and had plans to hang out with Chelsea and hopefully watch the fireworks. I’ve been wanting to make sangria for a while, but the legend of my sangria makes it hard for other people to drink it. (The hangovers aren’t pretty with sweet drinks).
I wanted to do a Red, White, and Blue sangria, but I ended up putting orange juice in it, so it turned out to be red, orange, and blue. Nothing wrong with that, tasted fantastic. I still had some left over with a lot of the fruit that I soaked it in, so I decided to make a balsamic fruit dessert as well, because I woke up from a nap slightly inspired.
Both recipes are very easy and end up being lovely.
Here’s what to get from the store:
White Wine, (your choice, I got a dry)
1 Large Bottle White Wine
1 Cup Triple Sec
1 Cup Strawberry Vodka
1 Cup Orange Juice
2 Cups Sprite (Or half a 2 liter)
- Layer the strawberries and blueberries in the bottom of a large container or pitcher. I did strawberries then blueberries then strawberries again.
- Pour all the liquids into the pitcher and mix slightly. Sore overnight in the fridge to help the flavors marry together. Serve chilled with the fruit in a glass.
Balsamic Roasted Strawberries and Blueberries
1 Cup Brown Sugar
Drizzle of Honey
Drizzle of Balsamic
Ladelful of the sangria with the fruit
- Put the brown sugar into a skillet and stir until just melted. Add the honey and balsamic to cook down. Add the fruit and coat.
- Once the sauce has cooked down a little, put a ladle worth of sangria with that fruit in with the other mixture and cook down some more. With a slotted spoon take the fruit out of the skillet and put it in a bowl. Add some cayanne pepper and let reduce.
- While the sauce is reducing, spread olive oil and cinnamon on both side of a pita bread and cook in a 350 degree oven until both sides are brown. Cut into chips, put in the bowl with the fruit mixture. Pour the reduced sauce over the fruit and add sliced fresh basil.
I’m pretty exhausted from this past weekend and I’m going to be more tired after this week. My birthday is Wednesday and I’m taking 2 days to celebrate because, hey, I’m turning 30 and that’s kind of a big deal. I’m pretty excited, I don’t know why people are so afraid to get older.Read Full Post | Make a Comment ( None so far )
I had to work today, however, we were dead and I was out by 7:30. Calli and I had talked about grilling out, because, she has a grill, so we jumped on it. I have really been wanting to make deep fried cheesecakes since we got the deep fryer and tonight seemed to be the perfect night. I wanted to make it easy, so I figured I would get the premade cheesecake filling and a pie filling. Well, I couldn’t find the cheesecake filling so I went with the next best thing, a frozen Sarah Lee cheesecake. Yup, full thing, not regretting it. After frying them, and our friend Shaun decided to eat one right out of the fryer, it was pretty much the best thing ever. There’s no need for a recipe, but I’m throwing one in anyway.
Deep Fried Strawberry Cheesecake Bites
Premade cheesecake filling, or a whole cheesecake
1 can Strawberry pie fillingWon-ton wrappers
- Pre-heat your deep fryer to 350.
- Put a dab on cheesecake in the middle of a won-ton wrapper and stop with strawberry filling. Dab water on the outside corners and cross diagonal corners to make a little package. Fry until golden brown, they should float.
I may be dating the most picky person alive. He doesn’t really want to do anything big for his birthday, so we’re going to a movie and…maybe dinner if he decides what he wants, but I insisted on making a cake. I wanted to bake damnit, and I have a day off, so why not? Matt doesn’t like very many sweets, but he does like strawberries, so I made a strawberry cake. Well, am currently making, it’s in the oven. Matt’s trying to get is birthday present working and he’s frustrated, but Moss is trying to help so…it’s going as well as can be expected. Anyway, strawberry cake, in the oven, so far, delicious, even though it uses boxed cake mix and strawberry jello mix.
1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) strawberry gelatin
1 cup water
1/2 cup vegetable oil
4 egg whites
1/2 cup mashed unsweetened strawberries
Whipped cream or frosting for your choice
- In a large bowl, combine the dry cake mix, gelatin powder, water and oil. Beat on low speed for 1 minute or until moistened; beat on medium for 4 minutes. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form. Fold egg whites and mash strawberries into cake batter.
- Pour into three greased and floured 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with whipped cream or frosting. If frosted with whipped cream, store in the refrigerator
Not sure why, well probably because of the mac and cheese mom had at the Floyds on my birthday, I’ve been wanting mac and cheese with bacon in it for awhile. And you know me, I have to make it home made. The other day I stumbled on a strawberry rhubarb crisp recipe and then I wanted that…so that’s how tonight’s dinner happened. For some reason, the crisp is a little runny but still very tasty. The mac and cheese recipe is a varation on an Alton Brown recipe, I just added bacon and used a different blend of cheeses (and probably more, really). Enjoy!
Mac and Cheese
(From Good Eats, Early Years page 309)
8 oz elbow macaroni (I used 14)
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 tbsp ground mustard
1/2 tsp paprika
1/2 cup onion (I used 1/4 cup)
3 cp milk
1 large egg
9 oz sharp cheddar ( I used a mix of sharp cheddar, vermont cheddar and gouda)
1 tsp kosher salt
1/2 tsp freshly ground pepper
3 oz cheddar
3 tbsp butter
1 cup Panko breadcrumbs
1/2 lb bacon (my own addition, cook it)
- Preheat the oven to 350
- Cook the macaroni al dente, drain and put aside.
- Melt the butter in a saucepan over medium heat. Whisk the flour and cook until the mixture is pale blond, stirring occasionally. Whisk in the mustards, paprika, and onion. Whisk in the milk and cook, whisking constantly until slightly thickened and remove from heat.
- Lighty beat the egg in a small bowl. Add a few ounces of milk mixture and whisk to combine. Whisk the egg mixture back into the milk mixture. Stir in the cheese, salt and pepper. Fold in the macaroni and pour into a 4 quart casserole dish.
- Top the casserole by sprinkling the remaining cheese, then toss the bread crumbs with the melted butter and sprinkle them over the cheese.
- Bake for 30 minutes, cool for 5 then eat!
Strawberry Rhubarb Crisp
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann’s
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.