Grilled chicken and salad
Posts tagged ‘Nutrition’
1 cup shredded coconut, unsweetened
¼ cup flax seed, ground
¼ cup flax seed, whole
¼ cup chia seeds
¼ cup hemp seeds
¼ cup chocolate chips, dark (Hershey’s 50% cocao)
¼ cup dried cherries, chopped
¼ cup dried blueberries, chopped
¼ cup dried cranberries, chopped
2 cups oats, quick
¼ cup super red powder
4 scoops vanilla whey protein (each scoop is 40 grams X 4= 160 grams)
30 grams honey
30 grams coconut oil
Combine honey and coconut oil in a small bowl or ramekin & melt in microwave for 20-30 seconds, set aside.
In another bowl combine all ingredients and mix well.
Add honey & coconut oil to the dry ingredients, mix until it’s combined.
Line a cookie sheet with parchment paper, pour mixture into pan and gently flatten evenly with your hands or a rolling pin.
Refrigerate a few hours until firm.
Slice into 16 bars.
Starting Weight: April 12, 2016 179.0 —— Current Weight: May 3, 2016 176.0
Hello beautiful people,
I’ve been doing IIFYM for the past 3 weeks and I’m loving it.
What’s IIFYM??? (“If It Fits Your Macros”) which simply means eating in a way to fulfill your macronutrient requirements that are calculated just for you.
Macronutrients are protein, carbohydrates, and fats. Every type of food is made up of these three macronutrients. Below is a chart of how your body breaks down all food into these three macros.
To label food as “Clean” Or “Dirty” makes people fear food and as we all know a calorie is a calorie but what most people don’t know is that our body doesn’t distinguish whether the protein we just consumed came from a steak or from a cheeseburger. Food is fuel for our body, we all need a certain amount of protein, carbs and fat in our daily food consumption. Tracking your macronutrients (macros) for your own daily needs is IIFYM.
Now it may seem daunting at first but it does get easier, but put in the effort and you’ll be rewarded with results. Also you’re worth the time so put yourself first. I’m eating so much better and healthier. I can really see myself doing this as a lifestyle and not a fad diet. Once I get the hang of planning my meals ahead of time and meal prepping on the weekend then this will come so much easier.
Nothing in life comes easy so if you want it then it’s going to take some effort.
Keep your eyes on the prize.
Here’s just a few tips that can help you get started on IIFYM,
1. Plan your meals for the night before.
This might sounds obscured because you have much better things to do with your time than to think about what you’re having for lunch tomorrow. Ok well look at it this way, if you had a $100 gift certificate to spend at your favorite clothing store, do you just pick up a pair of pants, a skirt and a blouse , walk up to the register with fingers crossed, hoping you didn’t spend more than $100?
What, no! Does that seem logical? Of course not! You’re checking the price tag of each piece, and mentally adding everything up so that you can stay within your budget.
IIFYM is exactly the same scenario. Budgeting your macros so that at the end of the day, your check book balances. No only will you love to shop for new clothes but you’ll have better energy, better performance in the gym, and fat loss all over (abs, anyone?)
Meal planning the night before is easy to do. For instance when you’re relaxing watching tv or laying in bed, open up your food tracking app and add food for tomorrow. Enter in everything you need for breakfast, pre-workout snack, post-workout snack, lunch, dinner, etc., adjusting as necessary, to hit your goals.
Tomorrow, if you need to adjust a little bit here and there, that’s ok. What you have set up is a beautiful plan, and now all you have to do is follow it
2. Log it before you eat it.
If you can’t log your whole day in advance and follow your own journal, then at least follow one rule: log it before you eat it. I bet if you log it before you eat it, you will be very successful in hitting your macros!
Here’s just a few meals that I’ve been enjoying.
Breakfast is either protein oatmeal & raspberries
Snacks: Greek yogurt with vanilla protein powder & cinnamon.
Green apple and peanut butter
Or a banana with 10 raw almonds.
Dinner: Grilled chicken, broccoli and salad
At the end of the night when I have a few macros leftover, well that’s where the interesting combinations are created. There’s been times where I had a bunch of calories & carbs and zero protein. So that’s where the famous pop tarts come in handy.. LOL
This is one of my favorite breakfasts and I’m not usually a fan of oatmeal but this is delicious. This recipe is from the new book by Chris & Heidi Powell called Extreme Transformation.
Raspberry Almond Oatmeal
⅓ cup rolled oats (½ cup for men)
½ cup water
2 teaspoons all-natural almond butter
1 tablespoon unsweetened almond milk (2 tablespoons for men)
⅛ teaspoon pure almond extract (optional)
¼ cup vanilla protein powder (½ cup for men)
½ cup raspberries
1 teaspoon slivered almonds
Dash of cinnamon
Vanilla stevia drops for sweetness
Mix the oats and water together. Microwave 1–2 minutes.
Stir in almond butter, almond milk, and almond extract (if using). Stir in protein powder.
Top with raspberries, almonds, and cinnamon. Add stevia if needed for sweetness. Eat warm.
You can also make this the night before by mixing all the ingredients together and storing in the fridge overnight without cooking. Eat cold.
Women: 285 cals; 11g fat; 30g carb; 20g protein
Men: 405 cals; 14g fat; 41g carb; 35g protein
I usually omit the peanut butter, slivered almonds, cinnamon & stevia. My calorie count for my edited recipe is 200 calories. 🙂
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?
I’ve been a stay at home mom for the last 16 years and now that both my kids are going to be in high school this year I decided it was time for me to get back into the workforce. Well I got a part-time job working as a supervisor of a retail store, it’s been an adjustment at home since my kids are so use to having me around, also I’ve been trying to plan out my meals for when I go to work and to cook dinner for my family. Ideally I’d like to use the slow cooker daily but I just don’t have a lot of slow cooker recipes that are low carb friendly, but I’m working on it 🙂
Below are just some of my meals and snacks that I’ve made for myself to take to work.
P. S. I just love my “on the go” plastic container, it’s got everything I need all in one.
Please share in the comments below if you have any suggestions or advice. Thanks 🙂
Traditional tabbouleh is one of my favorite salads, but by replacing bulgar wheat with quinoa it provides more protein, amino acids and is an excellent source of iron and is also low carb and gluten-free.
Quinoa is one of my absolute favorite grains, it has a toasted nutty flavor and slightly chewy texture that makes it great on its own or in a salad.
1 1/2 cup quinoa (cooked)
2 cups chopped fresh flat-leaf parsley
2 cups chopped English cucumber
1 cup chopped green onions
6 fresh mint leaves, thinly sliced
2 tomato, seeded and chopped
1/2 cup sliced black olives
1/2 cup sliced green olives
1 carrot, julienne
1/3 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp salt
1/2 tsp pepper
Rinse quinoa under cold running water. In saucepan, bring 1-1/2 cups water to boil; add quinoa and return to boil. Reduce heat, cover and simmer until no liquid remains, 15 minutes.
Remove from heat; fluff with fork. Transfer to bowl; let cool. Add parsley, cucumber, green onions, mint and tomato.
Dressing: Whisk together lemon juice, oil, salt and pepper; pour over quinoa mixture and toss to coat.
Serve at room temperature or cover and refrigerate for 1 hour. This salad is even better the next day, once the flavors have had a chance to mingle.
(Makes 8 cups.)
Feel free to top it with feta cheese!