Monday, 23 December 2013

You don't have to be perfect.

Yesterday was a shit show of epic proportions. You might have guessed that from the total lack of food prep posts which usually spews over the walls all day Sunday.

I was in a funk. I expressed yesterday in my post that I was having a rough week and it is true. I am most days totally positive and it takes a lot to get me down. I think it was a combination of the mind games I was playing with myself about my progress coupled with just a bit of Christmas stress because every year I pretty much do it all because my husband is not here to help.

I was tired, not feeling great and I just decided I needed to NOT do anything on a day where honestly I usually do it all. I also had a headache of epic proportions. I did not want to cook, or chop or really even talk to anyone.

I have friends that think I am Wonder Woman. I admit to trying to do it all, but eventually it catches up and guess what...I need a day off. A day off from myself. I need a fricken vacation from being Wendy. I am SO exhausting! LOL

I am no where near being perfect, or being Wonder Woman or the Bionic Woman. I would lying if I said my life was perfect. It is not. And that is just fine. I need to take a day now and then and just get through it in my way. I am thankful for friends whose shoulders I cry on, my husband who listens to my every detail with interest and offers me advice that I need to hear. I am also thankful for the resiliency I have within myself to know when I need to download and get it out of my system.

You want to know what I did? I napped..that is SO rare. I read. I watched Home Alone (that's right, I did). I just relaxed my mind and body. I spewed things in epic proportions to my poor husband that just walked in the door last night. And when it was all said and done and we headed to bed I felt like a new person. The weight was lifted.

Today I am back with a vengeance. I will do my food prep today and tonight and make up for my downtime.

Is it perfect? Nope. And I wouldn't change a thing.

Friday, 20 December 2013

Curried Carrot Soup

1 tablespoon olive oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth

Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. (I use immersion blender). Pour back into the pot, and thin with water to your preferred consistency, if desired. 

Nutritional Information

Servings Per Recipe: 6

Amount Per Serving:
Calories: 133
Fat: 3 g
Carbs: 20.2g
Protein: 2.4g


Protein Lava Brownie

1 scoop chocolate protein powder (I used Whey Gourmet Naturelle)
1 tablespoon cocoa powder
1 teaspoon sugar free chocolate Jello pudding powder
1/4 cup water

Mix all dry ingredients together in small bowl. Add water. Mix till smooth. Microwave for 30 second (NO more than that).

Drop in a teaspoon of Peanut Butter, Almond Butter, any nut butter. I make the vanilla & Cookies & Cream version of these too. Try any flavor! Use a deeper type bowl, not shallow. You will just get a hard lump, not a soft on the edges, oozy in the middle effect, which is what you want!

Calories: 163
Carbs: 10g
Fat: 5g
Protein: 22g

**Caloric content varies depending on what powder you use**


Black Bean Brownies


* 1 (15.5 ounce) can black beans, rinsed and drained
* 3 eggs
* 3 tablespoons vegetable oil
* 1/4 cup cocoa powder
* 1 pinch salt
* 1 teaspoon vanilla extract
* 3/4 cup white sugar
* 1 teaspoon instant coffee (optional)
* 1/2 cup milk chocolate chips (optional)


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Nutritional Information open nutritional information

Amount Per Serving Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mg

Nutritional Information

Servings Per Recipe: 16

Amount Per Serving
Calories: 126

* Total Fat: 5.3g
* Total Carbs: 18.1g
* Protein: 3.3g


Wednesday, 18 December 2013

Thai Salmon

I wanted something Thai inspired and just couldn't find what I was looking for so I created this delicious recipe which knocked my socks off!!  You must try it!  

Thai Salmon:

1 half of salmon,
2 Tbsp Coconut Seasoning sauce (aminos)
1 Tbsp Tamari
2 garlic cloves minced
2 tbsp chopped cilantro
splash rice wine vinegar
sea salt
fresh cracked pepper
1 teaspoon sesame oil
1 Tbsp coconut oil
2 tsp fresh grated ginger
dash crushed chilis

Mix all together, spoon over salmon fillets spread to coat each one with back of spoon. Bake in 400 degree oven for 20 min on parchment or foil lined pan, lightly misted with olive oil.

Would be perfect topped with green onion and sprinkle of sesame seeds!


Tuesday, 17 December 2013

Garlic Lemon Dijon Salmon

2 Tbsp fresh parsley or 1 Tbsp dried
2 large garlic cloves
2 Tbsp dijon mustard
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 Tbsp olive or coconut oil
2 Tbsp fresh lemon juice

Mix all together, spoon over salmon then spread around on the fish. Bake at 400 for 20-25 min.

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