Tuesday, January 21, 2014
Tuesday Eats...
Monday, June 3, 2013
Monday...
Thursday, May 30, 2013
A Wonderful Wednesday...
Wednesday, May 29, 2013
How to Prep For a WEEK of Healthy Eating...
Here are a few tips and tricks to help you keep a healthy lifestyle during the week:
- Plan out your meals - Sit down for about an hour and plan out what you will be having for breakfasts, lunches and dinners. Write everything down. I usually plan three different dinners for the week and keep the leftovers for lunch the next day. I also buy a few things to have on hand for breakfast. For example, I keep a box of oats at my desk to make oatmeal in the morning or if I want something different, I make it the night before and bring it with me in the morning. For example, sometimes I make a big batch of my coconut flour pancakes and have it during the week.
- Do your grocery shopping ahead of time - Once your meals are planned out, jot down all the ingredients you will need to make your meals. Along with the ingredients for your meal, pick three different bunches of fruit to buy. This will aide having a side for breakfasts and having snacks on hand. Also, pick two snacks to have per day. I like to pick non fat Greek yogurt, almonds or hard boiled eggs. Also buy three different veggies to pair with your dinners for the week. I usually buy one bag of lettuce, a bunch of asparagus and beans or brussels sprouts.
- Prep your fruits and veggies - Once you get your fruits and veggies go home and start chopping/dicing/slicing. Do what you need to do so you can grab and go if needed
- Have snacks on hand - Again, buy things that you can grab and go. If you buy almonds, portion them out and put them away. Want hard boiled eggs? Boil a dozen up at once so you can grab and go. A few other suggestions, string cheese and yogurt.
Getting My Food On...
Wednesday, January 12, 2011
Shape Up in 2011: Eat This, Not That
Monday, January 3, 2011
Shape Up in 2011: Day One
Sunday, January 2, 2011
Happy New Year: Shape Up in 2011
Monday, November 29, 2010
Are You Ready To Resume Your Healthy Lifestyle....
Wednesday, November 10, 2010
Just 10 Challenge: COMPLETED!!!!!
I'm happy to report that I have successfully completed Dr. Oz's Just 10 Challenge! Yes, it's taken me a month and a half to lose ten pounds! I think this is actually a very realistic time frame to lose ten pounds. So, how did I do this?
- No snacking in between meals
- Cardio, at least 30 minutes 5 days a week
- Workout with weights at least 3 days a week
- Stay away from processed sugars as much as I can
- Watch my portions
- Incorporated more fruits and vegetables in my diet
- Drank a lot of water through out the day
My typical meal plan for a day:
Breakfast: 1/2 cup of oatmeal made with skim milk, coffee Lunch: Two slices of Ezekiel bread, tuna mixed in with one tablespoon of light mayo, onion powder and pepper, slice of cheese, lettuce and tomatoes Dinner: Fish with brown rice and vegetables Dessert: Any piece of fruit Snacks (if needed and carefully portion controlled): fruit, yogurt, cherry tomatoes, celery sticks, cucumbers, peanuts, almonds After working so hard it won't be hard to keep this up. In fact, most of this now comes naturally. Of course I have had my slip ups and will probably continue to have them every now and then. The key is to keep it at an every now and then level though! Have you guys joined the Just 10 Challenge?Friday, September 17, 2010
Day 5: Just 10 Challenge
Tuesday, September 14, 2010
Losing the last ten pounds...
Monday, February 8, 2010
Day 1: Raw fooding it...
Wednesday, February 3, 2010
Hello there...
Tuesday, January 12, 2010
Week Two...Tryin Somethin New...
Friday, January 8, 2010
Recipe: Lemon Ginger Scallops
I am fortunate enough to be able to write a weekly column for TheAjnabee.com. This week I wrote a recipe for Lemon Ginger Scallops. The full recipe and article can be found on www.theajnabee.com. Here are the deets:
Ingredients:
1lb. sea scallops
1TB. of canola oil
2 c. of fresh lemon juice
Zest of one lemon
2 inch piece of ginger, grated
1 tsp. of honey
Salt/pepper
PREPARATION:
In a large bowl combine one cup of the lemon juice and all ingredients except for oil and scallops. Once thoroughly combined, add the scallops and toss to coat. Allow to marinate for at least 30 minutes.
Add the canola oil to a sauté pan and turn stove on to medium heat. Once the oil is hot place the scallops and allow to cook and sizzle, browning each side approximately one minute on each side.
Once you place the scallops in the pan, do not move them, to properly brown. When scallops have browned on both sides take out of pan, and use the remainder one cup of lemon juice to deglaze the pan and make a thick pan sauce. Drizzle this sauce on top of the scallops.
Enjoy!!
Wednesday, January 6, 2010
Healthy Ways to Bulk Up Your Food...
- Anytime you have a meat dish using ground beef, chicken, turkey, or even chunks of meat such as chicken salad or even tuna salad, you can increase the bulk of your meals by adding finely diced mushrooms! When diced, mushrooms can be very meaty and you’ll hardly know they are mushrooms because they will absorb the flavor of whatever youre cooking.
- Making a creamy dip? Substitute half of the 'creamy' part with non fat Greek Yogurt. This is awesome because Greek Yogurt is not tart, and is thick and rich. Best of all, it's fat free!
- When baking, you can save a ton of fat and calories by substituting 3/4 of the oil for apple sauce!
- Love mashed potatos but cannot take all the carbs....no problem, boil up a head of cauliflower and mash this into the potatos! You'll get twice as many 'mashed potatos'!
- Double up your guacamole by adding mashed peas...seriously, people will not even know the difference!
These are just a few tips and tricks I have. As I find more out, Ill post them. Do you guys have tips?
Monday, January 4, 2010
New Year, new day, new you....
Wednesday, December 23, 2009
***Recipe Alert: Smoky Bean Stew***
INGREDIENTS:
· 2 15.5oz. can of pinto beans, partially drained
· 1TB. of EVOO
· 1/2 onion, diced
· 2TB. of cumin seeds
· 2 cloves of garlic, sliced
· 1TB. of freshly grated ginger
· 1 tomato, diced
· 2tsp. of chopped chipotle peppers
One bag of baby spinach
· 1/4c. freshly chopped cilantro
· Juice of half a lemon
· Salt/pepper to taste
PREPARATION:
In a saucepan, add the oil and place the pan on medium heat. Once hot, add the onions, cumin and salt. Saute until onions are translucent. Add the garlic and ginger, saute for another minute.
Add the tomato and stir for a couple of minutes. Add the chipotle peppers and stir. Add the spinach, beans and lemon juice
Add the cilantro and season with salt/pepper to taste. Allow this to simmer on low heat for 20 minutes.
















