Good Morning Everyone,
Here’s my breakfast from the new book Extreme Transformation by Chris & Heidi Powell. It was delicious.
Cinnamon French Toast
1 whole egg (2 eggs for men)
1 tablespoon unsweetened almond milk
Dash of cinnamon
2 slices low-sodium Ezekiel Sprouted Grain Bread
¼ cup low-fat cottage cheese (½ cup for men) (low sodium)
Vanilla stevia drops for sweetness
¼ cup berries
2 tablespoons sugar-free syrup
Spray a pan or skillet with cooking spray and place on medium heat.
Beat the egg, almond milk, and cinnamon together in a shallow dish.
Dip both slices of the bread into the mixture, coating both sides.
Place on the skillet and cook until the bread is brown on both sides.
Mix together the cottage cheese and stevia drops.
Top French toast with sweetened cottage cheese, berries, and syrup. Enjoy!
Women: 295 cals; 6g fat; 39g carb; 21g protein
Men: 400 cals; 11g fat; 42g carb; 33g protein
Sorry I’ve been away from my blog but life as I know it has taken over all of my time, but luckily with the holiday break here I’ve found some free time in between all the hub bub of entertaining weekend guest, kids parties, shopping etc oh ya & over eating I’ve been wanting to write in my blog to tell you what I’m really excited about. My newest experiment will be carb cycling…What? Wait? You’ve done this already, yes you’re right I’ve tried it before for a week or so but this time around I really feel that this is it for me and no I’m not saying this just because it January 2016 and it’s resolution time. I’m saying this because I truly believe that this will be my lifestyle and not a diet. I like the fact that no food is off limit, it just matters how you combine your food. Before I explain here’s just a little recap, I’ve been a stay at home mom for the past 15 years and now with my kids both starting high school I got a job working in retail. Wow what an adjustment for myself and my whole family. Juggling family, work and trying to get in some time at the gym and eating healthy has become a challenge. I’m trying to find a meal plan that’ll suit my needs, I don’t have celiac disease but I’ve noticed over the years that I can’t tolerate wheat, so that’s why carb cycling just seems to fit the bill. For Christmas I asked Santa for a book, and he pre-ordered it as it was going to be released on Dec 22, 2015. The book is called Extreme Transformation by Chris & Heidi Powell, I just love the show extreme weight loss and now I can see how they really do it, basically with a step by step manual. Well Santa came through and my book arrived and I haven’t been able to put it down.Let me start of by saying that Carb Cycling is not a fad diet but rather it’s a well known and effective technique used by professional athletes and body builders.
Carb cycling is simply alternating high carb days with low carb days. I highly recommend getting Chris & Heidi’s new book because it’s explained so much better than I can do it justice. But I’ll do my best to put it out there for you.
Everyday: on either High Carb and Low Carb days
Eat breakfast, 30 minutes after waking up (it gets your metabolism going)
5 meals every 3 hours (keeps your metabolism fire burning )
5 x a week 20 min Metabolic Missions (exercise routines)
6 x a week Weight Loss Accelerator (cardio)
Drink plenty of water
(Water energizes your muscles, which means your workouts will go better, your body will get stronger, and you’ll be able to burn more calories. Drink water before, during, and after exercise. You need to replace all that water you’re sweating away while your well-hydrated muscles are burning all those calories)Stay tuned as I plan on posting recipes, grocery lists, approved foods list, exercises and much more.
Happy New Year 2016!
Stay with me as I have new posts coming soon 🤓😊😘
Merry Christmas to all my friends new and old whom have followed me this past year. I hope you stay with me as my healthy lifestyle is on going even though I haven’t posted in awhile.
Last night was Christmas eve and we celebrate with eating fish, “The Feast of Seven Fishes” it was delicious.
Here’s just a few of the delectable dishes.
Appetizer: Ritz cracker, cream cheese, smoked oyster & fresh jalapeno
Coquille St.Jacque (Scallop, shrimp, garlic cream sauce)
Mussels in white wine & cream sauce
Baked panko crusted cod
Baked mashed Potatoes
Blueberry pancakes, bacon, fruit
Chicken Roulade (mushrooms, onions, parmesan cheese), Gravy , Accordion Potatoes, Green beans & pecans
Green Beans & Pecans
Hope you’re all doing well. I went to work today and I thought I’d show you what I brought with me. Yesterday I bought some new thermos containers that are stack-able and I also bought collapsible cutlery…LOL They were too cute and I got them in my favorite color…purple.
I’m sick with a cold & dry cough, so for lunch I made lentil soup and I had some canned sliced peaches that are packed in water.
Dinner: Is grilled chicken, feta, cucumbers, olives, grape tomatoes, celery & for dressing I have just balsamic vinegar.
What do you take for lunch ? & dinner?
This is my no fuss & fast way to make kafta.
Kafta is a Lebanese dish that’s made with either lamb or beef and formed into a long meat roll and placed on a bamboo skewer. It’s time consuming like any good dish is but I came up with a quick and easy way to prep this without any skewers.
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/2 cup finely chopped fresh parsley
1 medium onion, grated
1 1/2 pounds lean ground beef
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Line a cookie sheet with plastic wrap, place meat on cookie sheet, evenly press down the meat. Then, with a spatula, score meat into 2′ square portions. (I don’t use I knife since it’ll cut the plastic wrap.) Place in fridge for 2-3 hours so meat can firm up. At this time you can prep your salad and other veggies that you’d like to have for dinner.
Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
Serve with hummus and salad.
Place meat on cookie sheet, evenly press down the meat. Then, with a spatula, score meat into 2′ square portions. (I don’t use I knife since it’ll cut the plastic wrap.) Place in fridge for 2-3 hours so meat can firm up.Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.