yesterday was…Round 1 Day 12/21

 

Chocolate Covered Pineapple

Yesterday

08/04/2017
Round 01/ – Day 12/21
Strength +

Stamina, that was my focus for the day. Athletically, stamina is really what your focus is on once you know how to preform an exercise, movement or sport with proper form. Getting one movement, one rotation, one step right, then repeating it as many times as you can over again with proper form and accuracy and from there you build. 

💪🏽Fitness is only a part of the equation of good health.

Your health starts on the inside. You must nourish your body with the proper nutrition 🍎🥑🥕🍠🥗 if you want to make healthy, permanent lifelong change. You can’t expect just a quick fix to actually fix your health issues. You gotta put in the work and make a lifestyle change. Fitness + nutrition + mindset = Success

Using PCS with good whole foods has been the key to me getting healthier inside and out. I grew up in a meat, potatoes household. ⚠️Where heavy carbs, red meat, pastries and processed sugars were in abundance⚠️. This has been a hard cycle to break. Emotional eating started for me very young. I grew up in a troubled, abusive home. My bedroom was my refuge and food was at times my only friend. These habits stay with you as you grow up, becoming an addiction. 

My eating habits are vastly improved since I started using the PCS, I’ve been relearning how to eat for living a healthy life. The last few years I’ve played around with veganism and 🥕 vegetarian 🍆 nutrition plans. I’ve even researched 🍊Fruitarian🍉 nutrition. For me, I was never healthy living off a vegan plan even though it completely felt 🐷🐬🦈ethically correct with my conscience. I simply don’t believe it’s healthy to consume so much processed commercially made food substitutions. And a vegetarian diet is much more conducive for my nutritional needs, but having an omnivore husband always leaves me cooking multiple meals. Fruitarian is fun and super delicious I will admit, but it was lacking for me nutritionally. I finally had to stop yo-yoing around with it and do what is nutritionally best for me, my cooking skills at the present time and for what my body needs to be strong, lean and balanced.

Now time for some honesty here. I’ve struggled with ethical eating for a very very very long time. It’s caused me to eat and feel enormous guilt, and eat and not be healthy. It HAD to stop. Plus my husband and I had to settle on a nutrition plan we could BOTH be not only comfortable with, but could tweak to being more and more ethically kind over time. 

 ☯️ I feel I’m finally finding some balance now. With utilizing the PCS and being primarily vegetarian + some sea food; mainly cod, some times shrimp, and (no dolphin, shark, whale, etc…) , + eggs and occasionally chicken + Shakeology, I am finding my nutritional needs more balanced, it’s something my husband can get on board with, and while still dealing with my conscience (about the fish and shrimp and occasional chicken ),  I am feeling this is the best choice for us right now. We will,  over time use less and less fish and shrimp as I learn more about cooking vegetarian meals.

Shakeology is HUGE for me nutritionally since I KNOW I don’t eat enough of the nutrients I should every day + it curbs all those afternoon cravings I get + it IS my daily vitamin + ummmm…it’s a decadent (yet super healthy) milkshake!

There’s no one size fits all as far as nutrition is concerned. Everyone has dietary preferences and even ethical preferences that they struggle with. But not all diets are created equal either. 🛑⚠️Diets high in red meats, processed foods, and refined sugars are notoriously bad for your health ⚠️🛑. 

And in summary…

🌷And that’s the beauty of the PCS and all of the nutrition plans that come with the at home workout programs I do. You can accommodate your style of nutrition while learning the healthiest of choices for a nutrition plan for life 🍃.

 

Grilled Vegetable Pasta Salad

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Grilled Vegetable Pasta Salad

I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!

GRILLED VEGETABLES

  • 1 zucchini
  • 1 yellow squash
  • 1 red bell pepper
  • 1/2 red onion
  • 1 pint grape tomatoes
  • 2 Tbsp olive oil
  • Pinch Sea Salt and Pepper

BALSAMIC VINAIGRETTE

  • 1/3 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1/2 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp sea salt
  • Freshly cracked pepper

SALAD

  • 1 lb chickpea pasta
  • 1/4 bunch Italian parsley

 

  1. Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
  2. Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
  3. Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
  4. Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
  5. While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
  6. Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
  7. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

 

Adapted Recipe From: Budget Bytes

3 Day Refresh – June 19th – Day 1

⚡️And the 3 Day Refresh begins!! Well, so far this is how my day usually begins 🌞 so not so dramatic a start lol.

But the rest of the day’s menu is planned to go hand in hand with the Refresh. I’m kind of excited to do this. It feels super🎍Zen like, which it should since I’m basically detoxing my body.

I’m about to test out the one day only preview of Shift Shop on #bod. Gonna be doing 3 rounds 🔥🔥🔥 of it later in July after the official on demand release, so I’m eager to try it out, see what I’m in for lol

I thought I’d be nervous about the Refresh, but I’m just eager to see & feel the results 3 days from now 👍

 

My Morning Shake

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10 oz. filtered water
1 scoop Vegan Chocolate Shakeology
1/2 frozen banana
Cinnamon to taste
couple of ice cubes

Blend & drink!

 

 

The Rest Of The Day

🌞 Morning tea (herbal of choice, I had mint)

🌞 Fiber Sweep

☀️ Carrots & Hummus

☀️Vanilla Fresh Shake

☀️Cucumber & Avocado

☀️ Afternoon tea (herbal of choice)

🌝 Vanilla Fresh Shake

🌝 Veggie Stir Fry

🌝Evening tea (herbal of choice)

 

Summertime Grilled Veggie Marinades

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Summer 🌞
Beaches, picnics, vacations, swimming, baseball, sunshiny days, warm balmy nights and, grilling out doors!
Hubby and I are planning one of our firsts. Our first grill! As apartment dwellers we’ve seen a lot of restrictions on grills and just no grills allowed at most places. But where we are now we can have a grill, finally!
Veggies straight off an outdoor
grill is my favorite way to eat them other than raw. Can’t wait to use these on the grill outside instead of toaster oven, inside!!
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  • Eggplant with coconut oil, balsamic vinegar, rosemary, and garlic
  • Zucchini with grapeseed oil, lemon juice, and basil
  • Summer squash with avocado oil, lime juice, and mint
  • Green beans with equal parts sesame oil and grapeseed oil, Chinese black vinegar, ginger, and orange zest
  • Corn on the cob with avocado oil, lime juice, and chile pepper
  • Sweet bell peppers/zucchini with avocado oil, balsamic vinegar, minced onion, fresh basil, minced garlic, sea salt, pepper
  • Eggplant/pattypan squash with avocado oil, lemon juice, red wine vinegar, garlic clove/grated, sea salt, red chili flakes, fresh mint minced, fresh oregano minced
  • Sweet bell
  • ll peppers with grapeseed oil, vinegar, Italian seasoning, sea salt, pepper
  • Summer squash/carrots/asparagus with pomegranate balsamic vinegar, honey, sea salt, pepper, coconut oil, chopped fresh sage, chopped parsley

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Oatmeal Chia Breakfast Protein Puddings

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Oatmeal Chia Breakfast Protein Pudding (Cinnamon)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Vanilla Protein Powder (or your favorite protein of choice)
2/3 C. Almond or Coconut milk
1 tsp. cinnamon


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill

 

 

 

 

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Oatmeal Chia Breakfast Protein Pudding (Chocolate Peanut Butter)
1/4 C. oats (not steel-cut)
1 Tbsp. chia seeds
1 scoop Arbonne Chocolate Protein Powder
2/3 C. almond, cashew or coconut milk
2 tsp. powdered peanut butter


Pour ingredients into an 8-ounce jar and seal the lid. Shake vigorously, until ingredients are well-combined. Store in refrigerator overnight to chill

Pledge To Go Veg! Veg Week 2017!

veg week

Join me and pledge to go veg for a week (at least)!

For more info and to sign up (it’s free), just Pledge To Go Veg!

From Esther’s Kitchen – Esther’s Cheezeburger Tortilla Pizza

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Esther’s Cheezeburger Tortilla Pizza
Cuisine: Esther approved, GF option if using GF tortillas
Prep Time: 15-20 minutes
Bake Time: 15 minutes
Serves: 4 -8″ pizzas
Author: Chef Linda
Ingredients
8 (8″) flour tortillas, forked to remove air pockets
Blush Sauce Ingredients
1 (14.5 oz) can organic diced tomatoes
1 Tablespoon ketchup
2 Tablespoons egg-free mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon pink himalayan salt
1/4 teaspoon fresh ground black pepper
Topping Ingredients
1-(13.7 oz) package gardein-the ultimate beefless ground, defrosted and divided into 1 cup portions for each pizza
1-1/2 cups Daiya mozzarella style shreds
1-1/2 cups Daiya cheddar style shreds
(4) 1/4″ red onion slices, divided
(4) 1/4 cups diced pickles, divided
1 cup cherry tomatoes, sliced, divided
2 cups chopped lettuce, divided

Preheat the oven to 425F. Spray 4 pizza pans with cooking spray. Set aside.
1. Lay the 8 tortillas on your workspace. Use a fork and pierce random areas onto each tortilla. This will prevent the tortillas from expanding during baking. Lay one tortilla on each pizza pan.
2. In a small mixing bowl, combine the Daiya mozzarella and cheddar style shreds. Spread 1/4 cup Daiya cheese mixture onto each tortilla. Place the other tortillas on top of each cheese covered tortilla. Bake in the oven for 5 minutes. Remove from the oven.
2. Add the sauce ingredients to a small bowl. Stir until combined. Spread 1/2 cup sauce onto each pizza leaving about 1/4″ of sauce from the tortilla edge. Spread 1/2 cup Daiya cheese onto the sauce.
3. Place the beefless ground, red onion and tomatoes on the cheese layer.
4. Bake the pizzas for 10-12 minutes at 425F.
5. Remove the pizzas from the oven. Place the pickles and lettuce on the pizzas. Slice and serve. Add additional salt and pepper to taste

For more amazing recipes check out Esther’s Kitchen on Facebook

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To find out more about the adorable Esther herself, check out her Facebook Page or her Website. I think you will fall in love with her, her kitty and pup siblings & her Dad’s like I did! If you want to join a great cause you can always join Esther’s Army! You can also find out more about Happily Ever Esther and see what the cause is all about!