Results

I've been working out with Daily Burn and eating healthy for a couple weeks now. I am happy to say that I can already see the results of my hard work. I have lost 7 pounds in the past week alone. It feels so great!

Daily Burn has a bunch of different work outs that don't get boring. You can custom them based on your goals and how much time you have to exercise. I'm lucky to have Cam home in the morning so that I can get my work out in to start the day off right!

Breakfast: Whole Wheat Sandwich Thin, Turkey Bacon, 1/2 Organic Tomato, Organic Egg

Snack #1: Organic Gala Apple, Clementine, Cherries

Lunch: Tuna Salad

(3 Cups Organic Lettuce, 1 Organic Celery Stalk, Organic Scallions, 4 oz Tuna, 5 Cherry Tomatoes, 1 Tbs. Fat Free Ranch Dressing

Snack #2: Wallaby Organic Low Fat Raspberry Yogurt

Dinner: Honey Dijon Chicken with Garlic-Parmesan Broccoli and Brown Rice Risotto

(Organic Chicken Breast, Raw Honey, Dijon Mustard, Organic Parsley, Salt)

Mix together 1/3 cup Dijon mustard, 3 Tbs. honey, 1 Tbs. parsley, salt to taste

Dip chicken in mixture and place on a baking sheet.

Bake for 15 minutes at 350 degrees.

Garlic-Parmesan Broccoli

(1 Tbs. Parmesan cheese and garlic salt to taste)

Honey Dijon Chicken and Garlic-Parmesan Broccoli from Inferno 5-Day Kick-Start Challenge.

Brown Rice Risotto recipe from: http://www.100daysofrealfood.com/2011/12/23/recipe-brown-rice-risotto/

One Day At a Time

I wouldn't consider myself a completely Clean Eater yet, but I'm definitely working at it. We still have so many "unclean" foods in our house that I can't see just throwing away. Cam isn't totally on board with the whole thing, so that doesn't help me either!

I'm doing my best to get him into it. Hopefully in the next couple of weeks and months Baby Duncan and I will be completely clean!

January 27, 2014

Day 2 

Breakfast: Blueberry Light & Fit Yogurt with Cantaloupe

Snack #1: Shakeology with 2 tsp Peanut Butter

Lunch: Turkey Sandwich

(Low-Sodium Turkey Breast, 1/2 Organic Tomato, Handful Organic Baby Spinach, 1/4 Organic Avocado, 1 Tbs. Fat Free Ranch Dressing, and a Whole Wheat Sandwich Thin)

Snack #2: Organic Banana with a Handful of Peanuts

Dinner: Teriyaki Glazed Salmon with Steamed Organic Broccoli and Brown Rice Risotto

Today's meals were inspired by the Inferno 5-Day Kick-Start Challenge.

Clean Eating

Happy New Year!!

I have decided to stop dieting this year and switch to a cleaner, healthier was of life instead. I have an amazing support system on my "Bringing Sexy Back" Facebook group. A wonderful group of ladies that I don't know personally, but it seems like I do now! With the help of these ladies, motivating me and keeping each other accountable with workouts, I have lost 10 pounds since the beginning of this new year! I'm down inches as well.

I actually had someone ask when I would be blogging and making meals again, so I decided to re-vamp my blog and hopefully inspire others to eat clean and stop dieting. It's a lifestyle and that makes it easy and effortless.

My plan is to do a daily blog of the food I'm eating and the healthy choices I'm making. Now, with a 14 month old I might not get to it everyday, but I sure will try!

I hope you enjoy the new blog and the new me!

Sunday, January 26, 2014

Day 1 of Clean Eating

Breakfast: Vegan Detox Green Monster Smoothie

(Almond Milk, Organic Kale, Organic Spinach, Organic Bananas and Strawberries, Organic Cucumber)

Recipe from: http://www.ambitiouskitchen.com/2012/09/vegan-detox-green-monster-smoothie-with-kale-strawberries-cucumber-banana/

Snack #1: Ants on a Stick

(Raisins, Organic Celery, Organic Cream Cheese)

Lunch: Peanut Butter and Jelly Sandwich with Fruit

(Peanut Butter, Jelly, Vegan Sprouted Whole Wheat Bread, Cherries, Clementines, Organic Raspberries)

Snack # 2: Hard Boiled Egg

Dinner: Salmon with Brown Rice Risotto, and Peas

 Heat the oil in the the skillet over medium heat.

 Add the onion and cook until soft.

 Add in the garlic.

 Place the rice in a pot and add the onion and garlic.

Add the 6 cups of chicken broth slowly until absorbed by the rice, it could take up to 40 minutes.

Bake the salmon fillets at 350 for 12 minutes.

We made peas for our side vegetable.

The finished product!

Brown Rice Risotto Recipe From: http://www.100daysofrealfood.com/2011/12/23/recipe-brown-rice-risotto/

Pea & Barley Soup

Now before you see Pea and Barley and write this recipe off...I assure you this is one of the best soup recipes I have made. Even my 11 month old went crazy for it. Not only is it healthier than most it really has a good taste to it. So, give it a chance.

 

Cam and I decided to pick a cookbook and work through it start to finish (I have wayyyy to many cookbooks that I never use.)

 

This thick and warming soup is perfect for the cold, winter months. A Russian meal called Grochowka is great for an appetizer or it could be a meal all on it's own, served with hot, crusty bread.

 

The recipe calls for celeriac, which I had to look up. It is like celery root and since my store didn't carry it, I did use celery root and is was perfect.

 

 

 

1 1/4 cups yellow split peas

1/4 cup pearl barley

7 1/2 cups vegetable stock

2 oz. bacon, cubed

2 Tbs. butter

1 onion, finely chopped

2 garlic cloves, grated

8 oz. celeriac, cubed

1 Tbs. chopped fresh marjoram

salt and pepper

 

Rinse the peas and barley in a sieve under cold running water. Put in a bowl and cover with plenty of water and soak overnight.

 

 

The next day, drain and rinse the peas and barley. Put them in a large pot, pour the stock over top and bring to a boil. Turn the heat down and simmer gently for 40 minutes.

 

 

Fry the bacon in a large pan for 5 minutes or until crispy. Remove with a slotted spoon, leaving the fat behind and set aside.

 

 

Add the butter to the pan, then add the onion and garlic, and cook for 5 minutes.

 

 

Add the celery root and cook for another 5 minutes, or until the onion is just starting to color.

 

 

Add the softened vegetables and bacon to the pot of stock, peas, and barley. Season lightly with salt and pepper, then cover and simmer for 20 minutes or until the soup is thick. (**My soup simmered for much longer than 20 minutes, it's your call how thick you want the soup**)

 

 

Stir in the marjoram and serve.

 

Linguini with Honey Sauced Prawns

I cannot tell you the amount of times I have made this recipe. I am a shrimp lover and this recipe is super easy and fast. It's definitely a go-to recipe for me (you can tell by the food splatters in the cookbook).

 

The combination of honey and red pepper flakes in the dish make it a real winner and a staple in my house. I used to omit the red pepper, but adding it in really makes it better. I also learned that prawns are very large shrimp. I just thought some people called them shrimp and some called them prawns. Good to know.

 

 

 

 

1 pound linguini

1/2 cup water

1/4 cup honey

4 tsp. cornstarch

1/4 tsp. dried rosemary

1/4 tsp. red pepper flakes

1 tsp. salt

2 Tbs. olive oil

1 pound prawns, peeled and deveined

3 garlic cloves, minced

 

 

Cook the pasta according to package directions. Drain and keep warm.

 

 

Combine next 6 ingredients in a small bowl and set aside.

 

 

Meanwhile, heat the oil in a large wok or skillet over medium-high heat.

 

Stir fry the prawns and garlic for 3 minutes, or until the prawns start to turn pink.

 

 

 

Add the honey mixture and stir fry for 1 minute, or until the sauce boils and thickens.

 

 

Serve over linguini.

 

You can add any vegetables, scallions, onions, etc, if you wish. Or it is yummy plain and simple.