So I’m off to Mexico – which meant crash diet time! And as a disclaimer.. crash diets are NOT GOOD! Do as I say, not as I do.
But I figured.. let’s try out keto. I watched a few documentaries about all of the benefits. If you watch “Fat” on amazon, they talk about how people get off insulin.. stop seizure medication.. etc. So I’m officially on day 8 and have a few thoughts:
Eating out isn’t as hard as I thought! Some photos are below.. but I normally opt for meat (lamb, fish, steak..), sauteed veggies, and avocado. I LOVE a good sushi roll sans rice or sashimi. And sauteed veggies are great… hello, olive oil!
Working out is hard! I went to pilates the other day and WOW I felt like passing out. So be sure to eat a little snack before you workout and have some extra salt.
The keto flu is real.. so have some pickles on hand to take a shot of juice! Trust me, it helps. It sounds gross – but worth it.
I’ve also lost almost 10 lbs in a week! Have you tried keto? Let us know in the comments!
There are few things better than enjoying a cool adult beverage by the pool! But calories can add up QUICK with cocktails. So avoid the extra sugar and sodium (and bloat) with these two simple low-cal cocktails.
1 shot vodka
6 oz sparkling water
Cut up fruit of choice
The fruit makes all the difference in this one! Watermelon is great and extra hydrating.
1 shot dark rum
6 oz Diet Coke
Juice of 1/2 lime
This classic drink feels like a heartier cocktail – but still rings in under 100 calories!
I haven’t been a vegetarian all my life, in fact, I’ve only been a vegetarian for a little over a year. It was a very personal decision that I had been considering for the longest time and I am very happy with it. I was already not a great cook and the switch to vegetarian has made it even harder… why? Well, now I have been needing to figure out how to get everything my body needs with this new lifestyle, how to not get bored eating the same things over and over, and how to expand my taste buds by trying other foods that maybe I wasn’t as crazy about or willing to try before. Sadly, I am still not a great cook, but I am making progress and I just absolutely love sharing my small cooking accomplishments with you. The below, is a small twist on a dish my mom used to make (hers involves pork), hope you try it and tell me what you think!
I will not be using measurements for
this recipe as it is all based on personal taste. If you are a big fan of any
of the ingredients, just add more of it.
Jalapeño pepper (I used half of one without seeds
to not make it too spicy)
White or yellow onion
Mozzarella or Oaxaca cheese
the onion and jalapeño. Once finely chopped, put it on a pan with a little olive
oil at medium-low heat and cook them until the onions are golden.
tomatoes in small pieces and add them to the pan.
Cut the zucchini
and squash in small pieces and add them to the pan. Mix occasionally to allow
all of the ingredients to cook and not stick to the pan.
Once the zucchini
and squash are cooked but still firm, add the corn and salt to taste.
cheese and mix, allowing it to melt on the other ingredients.
a side of sliced avocado. You may garnish with a bit of extra cheese on top,
some greens or anything else you like.
Super easy, very quick to make and
Do you have a cool vegetarian recipe for
me to try? Post it in the comments and I will give it a go.
The days are longer during the summer.. but ain’t nobody got time for spending the whole day cooking! Healthy meal delivery is the WAY. TO. GO!
There are a lot of different services that make it easy to make healthy meals at home. There’s blue apron, green chef, home chef, and more. For this post, I’m talking about Hello Fresh!
I get the meals for two since it’s just my husband and I, but I always get at least 3 servings out of it. It comes pre-portioned and ready to cut and cook! And life hack.. the recipes are all online. You don’t even have to buy the boxes 😉
The meal pictured below is beef bulgogi – but they also have vegetarian boxes. I’ve also added an example of the recipe card! I also LOVE using kits like these to meal prep for the week. They advertise as taking about 30 minutes a meal, but it’s normally more. I’d plan on an hour of cooking.
So if you ever find yourself not feeling like cooking (story of my life).. try ordering a healthy meal kit service!
The struggle is REAL sometimes when trying to eat out but still keep a healthy lifestyle. Especially working in an office.. it’s practically an endless supply of donuts, happy hours, and coworker lunches! Below are some easy tips to keep it healthy while eating any kind of food and for any occasion.
Fill up on sides! Get some steamed veggies, a broth-based soup, or a light salad as your “main course.”
Ask for half the order to go before you start eating. They’ll be happy to box some up for you for the next day!
Many cuisines can be high in oil and salt – use these tips:
Mexican – opt for a pozole soup and salad or fajitas light on oil (YES – you can ask for them to be light on oil!)
Ramen – order without the noodles or just eat mostly the broth/protein/veggies. Get extra veggies added. Shishito peppers or edamame are a great appetizer!
Chinese/Indian – my fave hack is to get the sauce on the side! You’d be shocked how much sauce comes with an entree. Then dip to your hearts desire!
Italian – get a salad with protein or a kids meal portion. You can also get protein, veggies, and a side of your favorite sauce.
American – avoid fried foods or get a sandwich protein style – without any bread.
Sushi – opt for a cucumber wrapped roll sans rice or some lean sashimi! And get the low sodium soy sauce.
French – a lean cut of meat with veggies, escargot, or a charcuterie platter is filling yet healthier than filling up on cheese or bread!
With sweets (hellooo office birthdays and breakfast donuts), go with the chic bite rule. I got this from Ingrid.. one to say hello, one to enjoy, and one to say goodbye!
Go for simple cocktails. Tequila on the rocks with lime, vodka with soda water, a dry red wine.. nix mixers and extra sugar!
With these SIMPLE tips, eating out and dealing with temptation can be easy! We’ll stay on track together 🙂
This delicious tropical fruit is not only satisfying and
refreshing, but also incredibly healthy. The fruit can be enjoyed on its own,
with lime and salt (my fave), in smoothies, with your favorite toppings, or in
many other recipes. This fruit is rich the papain enzyme, vitamins A & C,
as well as antioxidants; preventing heart disease, reducing inflammation,
improving gut health, reduce aging effects, and more. As if the multitude of
benefits of eating this delicious fruit weren’t enough, the seeds are also edible
and packed with tons of micronutrients, monounsaturated fatty acids, and lots
of fiber. Stomach issues? Take a tbsp of papaya seeds to clear it right up! 😉 It is
also a fruit commonly used in diets to promote weight loss. It is important to
keep in mind that even fruit is not healthy in excess and if you have certain
allergies, you may need to consult your doctor before making anything part of
your diet. Lastly, Papaya is not good for you if it is not ripe (it also tastes
disgusting), you must wait until the skin is orange before eating it.
Do you love papaya as much as I do? What’s your favorite recipe?
YUM YUM YUM! This recipe for vegetarian street tacos with a side
of poblano spaghetti squash is going to give your Taco Tuesday a great twist!
This recipe serves about 4 people.
Cut the spaghetti squash in half, place it on a cookie sheet and sprinkle
it with salt, pepper and olive oil. Bake it at 350° until cooked through. Don’t
overcook, it still needs to have a slightly crunchy consistency. Once ready,
use a fork to scrape the spaghetti squash and make the noodles.
Sauce for the spaghetti squash:
While the spaghetti squash is baking, boil 3 to 4 poblano peppers,
a small piece of onion, and a clove of garlic. Once they are soft, remove the
seeds from the peppers and blend them together with half of a vegetarian
bouillon cube, salt to taste, and a bit of sour cream. Mix the sauce with the spaghetti
squash noodles in a pan and add frozen corn. Cook all together until the corn
is defrosted and serve.
Slice 5 to 6 large portobello mushrooms and season them with creole
seasoning, salt, pepper, and lime juice. Sautee them on the stove with a bit of
olive oil and serve them in tacos with corn tortillas. Top the mushrooms with
chopped onions, jalapeno peppers, and cilantro.