I try to juice 30 minutes within waking up every morning. Jeremy also likes to grab a juice before he heads out the door. It’s a great boost of energy while cleansing the body. I don’t juice as a meal replacement. I juice before breakfast and that is it. I eat about an hour or two after my juice.
Here are a couple of my favorite juices I like to make!
1 orange, 2 cups baby carrots, 1 grapefruit, 1 lemon, 3 celery sticks, 1/2 inch ginger, 1 cucumber. (Peel is washed and left on all fruits and vegetables)
2 pears, 1 lemon, 1 grapefruit, 2 cups spinach, 3 celery sticks, 1/2 inch ginger, 1 cucumber
(Peel is washed and left on all fruits and vegetables)
2 oranges, 2 cups of carrots, 1 lime, 6 large celery sticks, 1/2 inch ginger, 1 cucumber (keep peel on all fruits but peel the cucumber)
What kind of juicer do I have? A Cuisineart CJE-1000 and I bought it at Macy’s.
The juice is better for you if you drink it right away. It starts to lose nutrients the longer it sits. If you plan on storing it for a while, make sure it’s in a closed tight container and refrigerated.
I can’t promise you that this will be my last eggnog recipe. I am actually making a trip to Whole Foods to pick up more later on today. As you know, I love experimenting with recipes. They do not always turn out, but when they do, I get super excited. These turned out well, even my non-eggnog-loving boyfriend enjoyed them!
I wanted to make the batch a little smaller that way I didn’t have too many hanging around my cabinet. Little recipes are perfect for two. The eggnog muffins are super healthy (But do not taste healthy). You can grab one to go with your breakfast, snack, dinner, dessert, or lunch!
I enjoyed a couple muffins with a glass of wine while watching the Sound of Music last night on NBC. What did you think of the performance? I’m dying to hear your thoughts!
Ingredients: *1 Cup Whole Wheat Flour, *1 Tbsp Ground Cinnamon, *1/4 Tsp Ground Nutmeg, *1 Tbsp Baking Powder, *1 Large Egg, *1/4 Cup Vanilla Yogurt (Not Greek. I used CarbMaster), 2 Packets Stevia (Can be replaced with honey) *1 Tbsp Vanilla Extract, and *1 Cup So Delicious Coconut Milk Eggnog (Can be replaced with ANY brand/kind of eggnog)
Preheat oven to 355 degrees.
You could use ground nutmeg seasoning, but I highly recommend buying whole nutmegs and grating them as you go! Nutmeg loses all flavor when pre-ground and kept in containers. Do you have an old container hidden in your cabinet? Go smell it! I bet it’s smell is just about gone.
Add all dry ingredients to a mixing bowl, except the Stevia.
Sift together the dry ingredients until blended.
In a separate bowl, whip together the large egg and yogurt.
Stir the vanilla into the wet ingredient bowl.
Pour the wet ingredients into the dry ingredients bowl. Stir 1-3 minutes.
After the ingredients are mixed together, add the Stevia or honey.
Fill a pan with 8 muffin liners. Fill the liners with the batter 3/4 full. Sprinkle a little cinnamon on top.
Bake for 17-19 minutes. Keep an eye on them as all ovens cook differently. Use the toothpick method to determine if they are done.
I was so happy with how well these rose! When you’re experimenting with recipes, you just have to cross your fingers and pray they turn out.
Recipe Makes 8 Muffins
Serving Size: 1 Muffin
Nutrition Per Serving: 85 Calories, 16 g Carbs, 1 g Fat, 4 g Protein, 2 g Fiber, 4 g Sugar
They go perfect with a tall glass of eggnog or milk!
Over the last two months, I about turned into a pumpkin. I made pumpkin everything! I have a feeling that this month, I will to turn into an egg! I can’t get enough eggnog! I have been putting it in my coffee, my oats, and now my protein shakes! Apparently they add it to their beer in Germany!
Fun fact about eggnog! 135 million lbs of eggnog is consumed by Americans only, each year! I am a proud contributor!
This eggnog protein shake is SUPER simple.
*1/2 Cup So Delicious Dairy Free Eggnog. The carton says “coconut milk”, but don’t you worry, coconut haters! You can’t taste a single pinch of the coconut.
*1 Cup of Ice Cubes
*1/2 Cup Ice Cold Water. You could use almond milk, but that would over power the flavor of the eggnog.
*1 Tbsp of GeniSoy Plain Protein Powder. Or vanilla protein powder
*1 Packet Stevia in the Raw
*Sprinkle of Cinnamon
*Sprinkle of Nutmeg
*1/2 Tsp Vanilla!
Nutrition (Makes One Serving)
Per Serving 130 Calories, 15 g Carbs, 2 g Fat, 12 g Protein, 10 g Sugar
Before I start with the recipe, I’d just like to say Thank you. Thank you for the support you all have given me with my new lifestyle changes. It just goes to show how amazing you all are and how lucky I am to have supporters like you in my life! I couldn’t do it without you, all.
Here is the FIRST recipe as a “chicken eater.” I guess now when I’m playing blackjack, I can say “winner winner chicken dinner!”, and actually mean it!
On Tuesday, the weather was cold and snowy with an overcast. After finishing up some Christmas shopping, I decided to put some soup in the crock pot for the week. It’s so much easier to heat up a bowl of soup rather than cooking a giant meal every night. Plus, soup just fits the cold weather!
Again, I apologize for my photo quality. I am still using my cell phone as my camera is still being shipped to me!
Ingredients: *2 Cups Frozen Peas (Defrosted), *2 Cups Frozen Sweet Corn (Defrosted), *2 Cups Frozen Romano Beans (Defrosted), *1 Large Yellow Squash, *2 Large Zucchinis, *4 Large Celery Stalks, *1 Large White Onion, *1 Large Red Bell Pepper, *4 Cups Diced Sweet Potato, Skinned, *1 Box Low Sodium Chicken Broth, *2 Cans Diced Tomatoes (Basil, Garlic & Oregano Flavored), *1 Can Low Sodium Northern White Beans, *1 Can Low Sodium Black Beans, *1 Can Low Sodium Red Kidney Beans, *2 Lbs. Skinless, Boneless Chicken Breast, *1/4 Cup Light Brown Sugar (Can be replaced with 1/4 cup of honey), *2 Tbsps. Garlic Flavored or Regular Olive Oil, *1 Tbsp Garlic & Onion Flavored Seasoning. (You can also use 1/2 tbsps of garlic powder and 1/2 tbsp of onion powder), *1/2 Tbsp Ground Cinnamon, *1 Tbsp of Italian Seasoning, *Sea Salt & Black Pepper to Taste.
I made this recipe large enough for leftovers throughout the week. If you only have a 4 quart crock pot or just want the recipe for one night only, you can cut it in half!
Turn your crock pot on high. Add the defrosted peas, green beans, corn, and diced sweet potatoes.
I wish I could take credit for how awesomely diced those sweet potatoes are, but I bought them prepared!
Wash and dice up the celery, zucchini, squash, bell pepper, and onion. Add them to the Crock pot. Drain the canned beans, rinse with a strainer, and add them to the crock pot. Pour in the cans of diced tomatoes. (Do not drain)
Mix the ingredients together.
Mix in the seasonings, flavors, and olive oil.
Cover and let the soup cook on high for a 3-4 hours.
Some people have stronger taste buds than others. Some prefer dishes more sweet, and some prefer them to be a bit more savory. You can experiment with the soup and add more or less of the seasonings. I like to wait until the soup is fully cooked, and then add the additional flavor. It usually takes several hours for the flavor to pop, and for the vegetables to marinate.
While the soup is cooking, prepare the chicken.
My mom used to boil her chicken before adding it to her chicken noodle soup. Chicken would overcook and get chewy if it were to cook on high for four hours.
I boiled the chicken in water for 6-7 minutes. Don’t cook the chicken fully; just about 80% cooked. Dice up the chicken, and refrigerate.
Adding seasoning to your chicken is totally optional. I thought by coating the chicken with seasoning, it would soak up extra flavor before adding it to the crock pot. I added about a tbps of onion and garlic seasoning and 1 tbsp of olive oil to the diced chicken before refrigerating.
After the soup has cooked for 3 1/2 hours, take a taste test. Add any additional seasonings if necessary. Add chicken to soup, turn to low heat, and allow the soup to cook for 30 more minutes.
Turn crock pot to warm and get ready to serve!
This soup continues to get better each day it’s left to marinate. I poured the remaining soup in a closed container and placed in the fridge.
32 Servings, 1 Cup Per Serving
Nutrition Per Serving: 125 Calories, 16 g Carbs, 2 g Fat, 12 g Protein, 3 g Fiber, 5 g Sugar
I paired my soup with whole grain crackers and mozzarella cheese. The soup is pretty low calorie, so go ahead and dig into several servings!
The little announcement. (not what some of you expected) But I felt like I needed to share this with you, just in case you’re confused in my future post. As for the cookbook, it’s still in the works. I’ll share some update photos with you soon. It’s a lot more work than I expected. I can’t promise it’ll be done by Christmas, but hopefully in the Spring.
I have been pescetarian for almost four years. If you are not familiar with pescetarian, it’s almost like being a vegetarian, but you still eat fish. Being pescetarian is not always easy. There are tons of dishes you have to say no to, not all restaurants offer pescetarian friendly dishes, and fish is more expensive.
I do love animals, but that was not the reason for becoming a pescetarian. My brother chose the pescetarian lifestyle and I chose to support him, and follow the pescetarian diet as well. I have heard from numerous people, documentaries, and nutritionist that fish is the healthiest and it would be beneficial to my body. They were right, but I don’t think ”fish only” is beneficial for everyone, at least not me.
I have had anemia since age eight. Anemia is basically an iron deficiency causing my red blood cells to always be lower than normal.It’s a pretty common disorder. It is already difficult for me to keep my iron levels up. Eating fish helps, but eating fish everyday can be harmful to my health. High levels of mercury in the body can be toxic and deadly. There are a ton of vegetarian foods that offer iron, but in small amounts. Animal meat is the best source.
Now that I am training for a half marathon, I want my body to be as healthy as possible. I make sure I am eating enough carbs, protein, and calories to keep my body strong. I have had runner’s tell me that eating a white meat diet (turkey, fish, chicken, eggs) would improve my performance and prevent injuries. When I heard “prevent injuries” my eyes lit up. In the past year, Ive dealt with Achilles tendinitis and runner’s knee. Now that I am healed, I am taking all precautions to prevent those from happening again. I have kept a pretty healthy pescetarian diet, too. That is why I think my body would function better with more animal protein. There are a lot of health professionals that say vegetarian diets do not affect someone’s performance. I agree, but I don’t think it’s for everyone. All bodies are different. I feel as meat would help me get more BCAAs, and vitamin b12, iron. I’m hoping by switching over to a white meat diet I can keep my energy levels up, build stronger muscles, repair muscle tissue faster, and be stronger than ever before.
I understand not all meat is the same, and I plan on eating only organic pasture-raised as often as I can. I also plan on eating white meat only 2-3 days a week and vegetarian/pescetarian on the other days.