Wakey Wakey Eggs and Bakey

Hello Friends!!

The past week or so I have been working on getting up for early AM workouts.  By early I mean 5:30 am.  I have, and will continue to be, super busy with work, so I have better luck getting a good workout if I get it done and over with.  I also need to start adding miles into my training.  My running hasn’t been as frequent as I would like so far, I blame the Polar Vortex, which is only partly true.

Becky and I ran 7 on Sunday, which was great as it was about 50 degrees out.  Unfortunately, the hills gave me a very sore right calf, so I am nursing that at the moment.  Rolling, stretching, and ice haven’t seemed to help too much, so I think I am going to give it a few days before I get out on the road again.  I have continued taking classes in the meantime, but I know 8 miles Sunday will be a lot easier if I have ran more ahead of time.

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Check out these super fresh from the farm eggs I bought at my gym!  How awesome is that?  One of the trainers brings them in.  I had 2 of them this morning after the gym.  One I was going to do over easy but the yolk was already broken so I scrambled it.  The other I put with 1/2 a banana and did a paleo pancake.  Oh and of course I had bacon.  I have really been loving me some bacon lately.  I know you are saying “who doesn’t love bacon?”  Well I didn’t for years.  I grew up in a Jewish household that did not eat pork.  Add that to the stereotypes that bacon is not good for you and voila!  No bacon for Sara for over 30 years of my life.  Thank goodness I came to my senses!  I always buy nitrate-free, thick cut, all natural bacon.  No junk allowed.  MMMMMM.Image

So my big cooking adventure this week was…..ZOODLES!  What are zoodles?  They are noodles made from zucchini.  My bro and SIL bought me a veggie spiraler for Chanukah, and I finally tried it out.  SOOOOO FUN!!!  My favorite part was the zucchini lollipops the spiraler left me with.  I sauteed it with EVOO, s and p, garlic and some italian seasoning.  Anyone who knows me knows I love spaghetti squash, but these are more noodly…if you know what I mean.   I feel there is a place in my life for booth zoodles and spaghetti squash.

Check out the zoodles and lollipops(ignore my counter top, I am a messy cook)!

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I served this beautiful zoodles with Paleo Meatballs and marinara.  It’s pretty tasty but the meatballs where a lot of work and I had to add eggs and almond flour(calories) to hold them together.  I think next time I will just stick to meat sauce.  Oh by the way I subbed ground turkey for the pork.  Maybe next time I’ll try turkey sausage??!!

Here is the recipe I used and the finished product.  Best part is I now have a freezer full of meatballs, as this made about 40.

http://ultimatepaleoguide.com/no-breadcrumb-meatballs-in-red-sauce/Image

Have a great few weeks!   I am traveling through the end of the month, so I prob won’t have anything to share till then.  I leave you with this because I really liked it and it sums up a lot of things in life.

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Until next time,

Sara

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Pumpkin is the new sweet potato

Hello again friends!  I am trying to get myself more caught up, because I love to take and share pictures of food…especially food I cook!  Its been a while since I have posted any food and I honestly have forgotten a lot of recipes, but I will do the best I can for those of you who actually care.Image

Look at the steam rolling off of these beasts!

 Blueberry vanilla protein pancakes

Pancake batter:

1 scoop egg white protein powder(I usually use vanilla whey and add egg whites, I think I was out of egg whites!)

2 T Coconut flour

1 t coconut sugar (or sweetener of your choice)

1 T vanilla

about 1 t cinnamon

1/4 cup nonfat plain yogurt

1 T ground flax

1 t baking soda

Vanilla almond milk to get to right texture, I used about 3/4 cup(would need less if using liquid egg whites)

blend until smooth and cooked with coconut oil spray.

I microwaved about 1/4 frozen blueberries and blended them to make my sauce.

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Goat cheese and chicken salad

One of my all time favorite meals, sometimes served as a side sans chicken

Choose how much of each you want to use, but this is:

pickled beets(read the ingredients, the most expensive ones had high fructose corn syrup…really!  365 from whole foods are just beats and pretty inexpensive)

boiled chicken breast

pecans or walnuts, can’t remember

goat cheese

greens of your choice

I used plain balsamic vinegar as my dressing, I prefer it to oil based dressing personally!

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BARBOCOA!!!!

Ermagerd this was AMAZING!  I love me some Chipotle barbacoa, so I decided to try to make it myself.  I bought some super expensive grass fed, organic beef from Whole Food’s, invited some friends over, and enjoyed a feast!

The barbacoa recipe came from Skinnytaste.com.  I didn’t follow it to a t, in fact I recall adding quite a bit more chili powder, but I like things pretty spicy.

I cooked mine in the crock pot.  It seemed like a ton of juice but once I shredded the beef and put it back in the pot it all soaked up and I ended up adding a little water.  While the beef was cooling pre-shred I added the peppers and onions to the crock pot to cook a bit and give them flavor.  I used some low carb tortillas and made a recipe for Chipotle cilantro lime rice that tasted nothing like Chipotle so I am not going to share.  It as good.  There are tons of recipes out there…google it!

Recipe and directions(straight from skinnytaste.com)

  • 3 lbs beef eye of round or bottom round roast, all fat trimmed
  • 5 cloves garlic
  • 1/2 medium onion
  • 1/2 lime, juice
  • 2-4 chiptoles in adobo sauce (to taste)
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 1/2 tsp ground cloves
  • salt and pepper
  • 3 bay leaves
  • 1 tsp oil
  • 1 cup water

Directions: 
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.

Trim all the fat off meat, cut into 4 inch chunks. Season with salt and pepper andbrown on high heat in 1 tsp oil on all side for about 5 minutes. Add liquefied spices, water, bay leaves and simmer on low 2 hours in a pressure cooker. (If you are making this on the stove, simmer it on low and you’ll have to double the cooking time to about least 4 hours, adding more water from time to time to make sure it doesn’t dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

ImageI’ve been a bit obsessed with pumpkin lately.  It’s always been a fave of mine, and its easy to cook with, low in calorie and not too carby.  It’s for the most part replaced the sweet potato in my diet lately.  Anyways, I like to buy just plain, canned, pumpkin and keep it in the fridge in some tupperware to add to things like this amazing concoction above that I have made numerous versions of lately.

Pumpkin Protein Pancakes

1/3 ground up oats

1/3 pumpkin

1/3 nonfat greek yogurt

1 T coconut flour(today I omitted and didn’t miss it)

1/2-1 t baking soda(check the ingredients, most are not clean!)

1 t vanilla

a few shakes of pumpkin spice

1/2 C unsweet vanilla almond milk

1/2 scoop vanilla protein(I’ve been using Jay Robb)

blend it all up and cook on the griddle with your favorite fat–ghee/butter and coconut oil both work well

I’ve been wanting them a bit sweeter so I have added to the batter and after a bit of pure maple syrup( about 1/2-1 T is plenty for me!)

And for the finale:

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Chili Pumpkin Turkey Meatloaf!!

Sound weird?  It’s not.  It’s AMAZING!  For those of you who are on instragram you should follow @pbeechie.  The girl kills it.  She also has a blog called Coconut Diaries.  This is her recipe….I’m not gonna lie…I kinda missed this tonight when I ate some asian turkey lettuce wraps.  It will appear again soon for sure.

Chili Pumpkin Turkey Meatloaf
Serves: 4-6

  • 1 lb of raw 97% lean ground turkey(I ended up using 93% cuz thats what they had at Trader Joe’s and it was yummy…of course it was…more fat!!)
  • 1/2 cup of raw old fashioned rolled oats
  • 1/2 cup pumpkin purée
  • 2 egg whites
  • 2 tsp chili powder
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice

Preheat the oven to 350F. Mix all of the ingredients together in a bowl, and then place inside a bread loaf pan that’s been sprayed with nonstick spray. Allow it to bake at 350F for 35 minutes.

Per Kim’s suggestion I topped it with mustard.  I also hear its delicious in an omelet.  If you like pumpkin you should try it.

Well I’m off to bed.  EnduraCamps kicked this girls butt tonight.  Boxing was more weights, push ups, squats, lunges then boxing, but I came to sweat and that I did.  Happy 4th of July everyone!!! Until next time.

-Sara

 

Weddings, travels, and other things that keep me from updating!

Well it has been almost exactly a month since I have updated my blog.  I finished my whole30 at the end of June, but I was not happy with my results.  I didn’t lose any weight or fat, although I did feel pretty good.  I ran a pretty tough hilly 5k right after and then I was super busy traveling to Omaha, Minneapolis and then back to KC for my brothers wedding weekend.  I tried to be good, continued to work out, and I tried to run more…but things were not 100% of course.

Here is a pic of me and the other bridesmaids before the wedding(in case you didn’t know, I am the one with the camera)

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The next week I ran my first 10k.  This was a humid, sticky, hilly, race, and I had not ran more then a mile or 2 since the 5k and never ran more then 4 miles ever.  I got her done, but it wasn’t pretty.  Unfortunately, I haven’t been able to run since then.  I’m looking into getting a bike this weekend, as I want to be able to enjoy some outdoor cardio and am thinking of training for a Spring triathlon sometime in the future.

My family did the race in honor of my father, as he passed away 2.5 years ago.  My mom walked the 5k and my bro and his new wife ran it.  Here is all of us after the run:

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Well I want to tell you all about the food that I have been eating, but I will have to tell you about it later!  Until next time.

-Sara

The Local Pig (I can’t wait to eat their bacon)

Good morning!  Day 13 whole30 here, but I am not going to talk about what I ate, but I am to tell you about what I am going to eat.  There is a butcher shop here in KC called the Local Pig.  I highly recommend checking it out!  The neighborhood is a little sketchy, but I will be going back often regardless.

I mean how can you pass up a place that sends you home with a package like this:

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How cute is that!  Anyways, this place is all about meat.  Everything in there is from local farms no more then 100 miles away.  They butcher their own meat, they make their own sausages, and I wanted to buy up about half the store.  

I have been reading up about grass-fed vs grass-finished beef.  Apparently a lot of farmers use their own grain feed to fatten up the cows over the last few weeks, because grass fed cows just don’t have the fat that a lot of cuts of meat need to taste their best.  As long as they use non-GMO feed I guess I am ok with it.  This place had some strips that were grass-fed all the way, but the guy working the counter said it just that most of the guys in the shop don’t prefer it and they don’t often carry it.  Interesting…

I have been searching for bacon that does not have any sugar in the cure and I just can’t find any here locally.  I thought this place might be it, but I was wrong.  Their bacon however looks amazing.  Once I am done with the whole30 I am going to get me some of that.  Speaking of the whole30…looks like I am going to make mine the whole27, as I am traveling for the final 3 days.  I want to slowly bring things back into my diet, as recommended, and my main concern is dairy.  I don’t want to get sick while traveling.  Also my brothers wedding weekend starts 3 days after I am supposed to be done.  I heard a story about a bride eating clean pre-wedding and then throwing up after eating her cake.  I don’t want to be miserable all weekend, and I know I will be eating whatever is available/served to me.  OK so back to the bacon.  Check this stuff out:

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As I mentioned above everything comes from a 100 mile radius, and they tell you where its from.  I took a picture of the board that had where everything was from, but I can’t find it.  Might post later.

I ended up buying breakfast sausage(which i just enjoyed with sweet potato hash and a fried local egg), a few different other sausages, campo lindo chicken tenders, and some farm fresh eggs that were $2 cheaper then I bought at the farmers market last weekend.(http://www.campolindofarms.com/index.html)  Here are all my goods in a basket before they but them in the box:

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I used a verde chorizo with almonds sausage for dinner last night.  I sauteed it with bell peppers in a little coconut oil and served with a sweet potato, because I worked out before.  Not the prettiest pic ever but it tasted pretty good(the breakfast sausage was better!):

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I am working on what to make this week but am thinking about some baked mustard lime chicken for dinners, and I will be using the things I bought at The Local Pig for breakfast and lunches.  I hope the weather is as nice where you are as it is in KC because it is perfect here today!  Until next time.

-Sara

5 days down…25 to go!

I made it through the first 5 days…no sweat…ok well I did sweat.  EnduraCamps kicked my ass on Wednesday night!  My hamstrings have been insanely tight and sore, and I somehow rubbed a spot raw right next to my tailbone(sorry if that is TMI) from doing sit-ups on the floor they have there.  I have to say that is a new one for me.  I’m going back tomorrow after taking yesterday off…hope I’m healed enough!

I got measured on day 2.  And weighed.  For now, I will share with you my body fat % and photos.  Once I am done with this I’ll tell you how many pounds I lost, how many inches, etc.  So my starting fat % is just under 21%.  I feel like that seems low, cuz I am a curvy lady, but my trainer has had me from just above there down to just below 20% since he started measuring me in August.  My body fat definitely responds to weight training, but I hate lifting at the gym.  I am hoping my new “bootcamp” type class, HIIT, plyo, etc. will do the trick.  My goal is to get my body fat down below 18% as this is when women start showing abs.  I’m not trying to get a 6 pack, but I have a little pooch that just doesn’t ever want to go away and now is the time for it to say good-bye!

Here are the before photos:

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Not the best photos since they are selfies, but you get the point.

Ok so let’s talk about food!  This is breakfast from day 4 and 5.  I decided to use sun butter on my squash for added fat.  I don’t really like the sun butter on it’s own, which is good, because I LOVE peanut and almond butter…and I want to eat it by the spoonful.  Just some over easy eggs today and organic chicken sausage from Whole Foods yesterday.  The squash recipe is, as I said before, AMAZING and comes from the “It Starts with Food Book”

BUTTERNUT SQUASH PUREE WITH ROASTED GARLIC

2.5 lbs butternut squash, 1 head garlic(I did not use nearly this much), 1 TBSP clarified butter(I used ghee), 2 TBSP coconut milk(I added more to make it creamier for reheating), 1/4 tsp salt, 1/4 tsp cinnamon, 1/8 tsp cayenne, 1/8 tsp nutmeg, 1/8 tsp all spice(I had some pumpkin spice from Trader Joe’s  I added in place of the last 2)

Bake squash and roast garlic with the squash.  When cool scoop out, squeeze out garlic, and mix till smooth.  Add other ingredients to taste.  They recommend a food processor, but I used my immersion blender.  YUM!  YUM!  It’s all gone and I’m a little sad.

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My lunches were on the go for days 3 and 4 and I didn’t take a photo on day 3 but here are 4 and 5.  Today I took some lean organic grass fed beef and heated it up with some ghee and added roasted green chiles(from the can) and bell peppers.  I scrambled in egg whites(I am still a little fat phobic and don’t need to eat 6 whole eggs every day) and I topped it with avocado.  I am not crazy about the taste of grass fed beef, which sucks, cuz I love me some ground beef.  I’m going to have to choose recipes with a lot of spices and other ingredients, like a chili maybe?  The salad is from day 4 and is chicken fajita salad with salsa and avocado.  I just held the cheese, sour cream, and tortilla strips.  And the tomatoes but that is just because I don’t like them raw ;D

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Last nights dinner(night 4) was my spaghetti squash and turkey marinara I already posted, so I didn’t take a pic.  Night 3 I had thai basil beef from “It Starts with Food”  I added bell pepper, coconut aminos, fresh basil, and lime to my already cooked beef.  I decided to make it a soup and poured some chicken broth.  I ate olives on the side for some healthy fat.  Tonight I got a big salad at the salad bar that I ate for night 5 dinner and will be day 6 lunch.  I had mixed greens with beets, bell peppers, artichoke hearts, sunflower seeds, black olives, and radish.  I added a hard boiled egg and a slice of thick cut bacon and tossed it in some balsamic vinegar.  I went to hot yoga for the first time in a few weeks, as they moved the studio and were shut down for a bit, and I felt so good after that I wanted a fresh and tasty salad.

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Wish me luck on my first weekend on the wagon 🙂 Until next time.

-Sara

And so it begins…

Well I just finished Day 2 and so far so good!  I have yet to do my weigh in/measurements—that is coming tomorrow morning.  I will take some before photos after that happens.

I bought a lot of food yesterday and it was kind of expensive.  I’d say I spent close to $100, but a lot of it is stuff I’ll have for a while.  I did have to go to 3 grocery stores, as I refuse to do the majority of my shopping at Whole Foods…or as an employee at Trader Joe’s called it “Whole Paycheck.”  I started at Trader Joe’s, moved on to Natural Grocers and ended at Whole Foods.

Here is a photo of my shopping spree:

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My first 2 meals came from what I already had in my fridge…I was already eating Paleo for the most part so I had made myself some turkey marinara and spaghetti squash, which I had for lunch yesterday and today.  For breakfast yesterday I had Organic omega 3 eggs in ghee and bell peppers.  My dinner last night as a mexi beef recipe from “It Starts With Food.”  I was so hungry that I forgot to take a picture.

I was probably hungry because I also ran 3 miles last night(and walked to and from meeting them) with my running group “Sports Bras to Sports Bars” of course I skipped the bar part despite the beautiful evening.  The run was rough due to mixture of new shoes and new humidity + the gluttony that I allowed myself over the weekend before I started my Whole30.  I am sure it will get easier 🙂  I also went to half a yoga class afterward at my gym, but I was so hungry that I left and made dinner!

Here are yesterdays meals:

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I slept really well last night with no Ambien(I occasionally take a half) and no iPad(I usually watch netflix or hulu on it in bed at night). I made an amazing dish with butternut squash after I played squash tetris yesterday afternoon.

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The squash dish is also from “It Starts with Food” and it contains pureed butternut squash with ghee, coconut milk, and a bunch of yummy spices.  Did I mention that squash dish is awesome?  I had it for breakfast and dinner today with eggs, some organic chicken sausage from Whole Foods and bell peppers.  I didn’t even miss my beloved Sriracha(I’ve been obsessed with that stuff lately!)  Lunch was the same as yesterday.

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I ran again today, but after 1.5 miles my calves were not having it and I walked the other 1.5 back home.  According to Jenny, a trainer at my gym who is an avid runner, it could just be that the new shoes changed my gate…or they may not have enough support.  Regardless I am ordering another pair of my current running shoes, the Saucony Mirage, as soon as I finish this post.

My first questionable situation will happen this weekend, as I am going to a Mother’s Day luncheon at my grandma’s retirement community on Saturday.  It is a set menu and obviously not Whole30 complient.  I discussed with my mother tonight if I just pretend to eat and move it around my plate or eat nothing…I am pretty sure my 94 year old grandma will not notice if I don’t eat it but she will not understand if they serve me nothing.  One Mother’s Day we are taking my mom to lunch and then to my cousins fiances family nursery(where I plan to come home with fresh herbs :)) and the restaurant I chose has a burger with local beef, so I will have that with onions and bacon and a side salad…no biggie!

Tomorrow I will be trying a new bootcamp at Endura Camps, and I will be eating lunch out because of work…yikes!

Thanks for reading my blog and checking in with me.  Until next time.

-Sara