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

 

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