Or better yet, “Do I want 1000 calories of a mcdonalds cheeseburger and medium french fry, or 300-400 calories in this kickass feta, ham and arugula and whole wheat flatbread wrap?”. To think “are the 150 calories and shit ton mg’s of sugar in this bottle of juice really necessary when I can drink 0 calories in a bigger bottle of water with some sliced lemons or cucumbers?”. I taught myself to read labels, watch my sodium and sugar intakes. I learned about calories, non fiber carbs, a high protein diet. The point is that I don’t do it every day. I won’t lie, I can still slam a chili dog. The real task was overcoming my food addictions, training myself to eat the right way. Sometimes it’s cardio, sometimes it’s weights, etc. My workout is pretty straightforward: I work out. People ask me all the time what my workout is, how I lost so much weight. I think I lost even more since then! Thanks for all of your support! P.s: As of last week’s weigh in I have lost 13 lbs since the beginning of the contest three weeks ago. I can’t wait to experiment with more fun fall recipes! <3 It has been awesome to be able to indulge in the best flavors of fall with such little effort. Between my work and fitness schedule, I was able to make two, yes TWO of these bad boys this past week. This is a seriously easy dessert to make while juggling a busy schedule. *Allow to cool for several hours in the fridge before serving with pure maple syrup drizzled over top. An option is to also drizzle agave nectar on the top of the coconut sugar for a decorative effect. Sprinkle ½ cup coconut sugar over the top and bake for 60 minutes. Blend on high until slightly foamy and fluffy. A tip, add the pumpkin LAST and stir with a whisk if need be. It is best to add ingredients one at a time as the mixture will thicken and become difficult to blend. *Starting with the cottage cheese, pulse ingredients in a blender or food processor until whipped and smooth. ½ cup unsweetened almond milk, or other nut milk ½ cup soy flour, or vanilla protein powder Here is a recipe I recently perfected for an easy and very healthy Pumpkin Cheesecake. Pumpkins are seriously good for us, and with some creativity, no one needs to miss out on this incredible season. The good news is that we too have options. We start to see colorful displays at the grocery stores, pumpkin pie, pumpkin cookies, pumpkin bread, pumpkin blah blah blah. It is also the time of year for pumpkin EVERYTHING, and sadly, those of us trying to lead a healthy lifestyle can’t be too careful about our pumpkin needs. You know it and I know it, this is the most magical time of the year. I love cinnamon, and hot drinks, and crockpot dinners, and snuggling, and hoodies, scarves….costumes. I typically spend mornings like this at the gym, but today I decided to embrace a little R and R. The setting through my balcony doors is a typical fall day, gray skies and colored leaves. In celebration of this rarity I have chosen to lounge on the sofa under a furry blanket, black coffee in hand, Beethoven on the stereo, and fluffy kitty purring next to me. Today is my ‘day off’, which means I only work a small shift at my second job.
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