21 day snowboarding boot camp!

Why 21 days? Because that's how many days were left until December at the start of this crazy idea of mine.

As I strive to be a better snowboarder, I need to get in top shredding-shape. I was recently very sick and took time off from the gym, so this routine will start off slow and steady!

--- DAY 1 ---
15 minute bike - keeping target HR
15 minute treadmill workout:
     1:00 - 5:00, incline 3.5/speed 5.5
     5:00 - 10:00, incline 4.0/speed 5.5
     10:00 - 15:00, incline 5.0/speed 5.0
50 lunges
Squat jumps - 3 sets, 1 min 
Calf raises - 1 min each leg
10 minute leg stretching

--- DAY 2 ---
45 minute - Yoga for flexibility 
15 minute abs (Nike Training Club)
     

Quick Asian Chicken [Gluten Free]


Sometimes life can get crazy busy, and it's crazy hard to figure out how to have enough time to cook dinner. Enter my secret weapon: coconut oil. 

I used to have a hard time cooking frozen chicken without it turning into a dry lump of blandness. But I've found that using small chunks of chicken with a hearty amount of coconut oil in the bottom of a pan can keep it so tender that it almost doesn't even seem like chicken.

Coconut oil is a healthy fat, and I'm ALL ABOUT healthy fats! Eat up!

Here's all you do:
- Get some small hunks of frozen chicken. 
- Melt enough coconut oil in a pan to make about 1/8 inch deep puddle of the stuff 
- Sprinkle on a pre-mixed Asian seasoning blend. There are a ton of 'em out there and any will do fine!
- Cook on a medium heat until chicken is white all the way through. Don't keep on much longer than that.

THATS IT! It's very quick and incredibly easy. I ate mine over a steamed stir-fry vegetable blend. 

Quick Lunches! [Vegan & Gluten Free] Hearty Salad


The view: not so lovely. Sitting at my desk eating out of a Glad container. UGH. I need to step up my photography game.
The food: makes up for it.

This recipe makes 5 salads. I kept 2 in the fridge and froze the other 3 to thaw out the following week. This works well as long as the rice is really cooked.

Calories: 237 for 1/5 recipe
Carbs: 35g
Fat 11g (avocados are amazing for healthy fats)
Protein: 6g

Ingredients:

Follow box instructions for 2 servings instant brown rice
1 cucumber
2 avocados
1 cup frozen corn
1 bunch spinach
1 can black beans
A handful of fresh cilantro
1 tsp cumin (or more, if you like it)
A dash of paprika
A dash of chili powder


Cook the rice thouroughly. Boil the frozen corn over the stove.
Cube avocados and cucumbers, shred cilantro into small pieces (kitchen scissors are nice).
Mix all ingredients into a large bowl and add seasonings.

I have tried using a squeeze of fresh lime juice as a dressing before. I personally wasn't into it, but if you love sweeter dressings, maybe you will! Let me know if you try it. Not vegan? Add chicken for extra protein!

This recipe IS:

GLUTEN FREE
DAIRY FREE
EGG FREE
NUT FREE
VEGAN
SOY FREE
NO ADDED SUGARS (candida friendly)

This recipe could easily be made paleo by removing the beans.

Slow Cooker Potato & Lentil Curry [Gluten Free, Vegan]




Okay... I know. What pathetic photos for this meal! But let me tell ya - these photos aren't crappy because the food was crappy. I actually was going to take a picture of the finished product when I realized that it was completely gone. Because that's how GOOD it is. If you love Indian food, you need this in your life.

Calories: 315 per 1 1/2 cups (but you'll eat more than that).

Fat: 11g (eat your healthy fats, kids)
Carbs: 51 g
Protein: 6g

Ingredients:

                                               


2 teaspoons curry Powder
1 cup water
2 medium russet potatoes

1 onion
2 tablespoons garlic powder
2 tablespoons coconut oil
Packaged prepared lentils (boiled in salt)
Sea salt for taste

                                                 


Cube potatoes and onions and put into a slow cooker crock. Add the garlic and curry powder. Put the lentils on top and cover with 1 cup water & coconut oil - this will help with both being able to stir the lentils and making the potatoes cook well.

Stir everything together. Cook on low for 8 hours or high for 4 hours. Add sea salt to taste after it's completely finished - you may find that if you have prepared lentils, they don't even need more salt.

THAT'S HOW EASY THIS IS!

I want to say that I know this freezes well - but I don't. I ate it too fast and never had the chance to put any of it in the freezer. It makes about 4 servings (or more).

This recipe IS: 


GLUTEN FREE
VEGAN
SOY FREE
EGG FREE
DAIRY FREE
NUT FREE
NO ADDED SUGARS (Candida friendly)

This recipe is NOT:
Paleo

I'm not sure about the pH - but it seems to be pretty alkaline? Curry might not be fun for my GERD friends. Definitely check first.






Gluten Free & Vegan "Fettucine Alfredo"







Hello!
Do any of you guys have any idea what it's like to be an Italian girl who can't eat pasta?! It's basically impossible, since my blood type is "M" for "Marinara". I used to be a big fan of the sliced up zucchini with a jar of spaghetti sauce on it (seriously, yum), but since I'm allergic to tomatoes, I had to get EXTRA creative.

So I present to you - "fettuccine alfredo." The sauce isn't really that alfredo-y, but it's rich, creamy, and garlicky. That's all I've really ever wanted in a sauce, you know? At the end of the day, it's still really good. I put all my leftovers in the freezer to bring to work for lunches, and it keeps great.


Ingredients:
1 zucchini
1 package of fresh, sliced white mushrooms
2 tablespoons of vegan butter (I use Earth Balance's Soy Free - oil will work as well)
10 oz container of plain GF hummus (Sabra is 10oz and Gluten Free, but contains soy)
1/2 cup milk alternative
Garlic powder to taste
Salt and pepper to taste

Your favorite gluten free noodle shapes (bonus points for a protein rich one - think quinoa or beans as a main ingredient instead of rice or corn)

I used these:
                                               

Full nutritional information at the bottom of the post.


Directions:



Slice a zucchini into your favorite vegetable shape. I'm lazy, so I went with "half circle." Half moon sounds cooler, maybe? Whatever.

Heat up 2 tbsp vegan butter in a frying pan. Add zucchini and mushrooms to the pan and fry them til they are nice and soft. I like to add my garlic powder, salt, and pepper at this stage, too. Not everyone likes the same garlic/salt/pepper ratios, so start with a little and add more at the end if it needs more.




When your veggies are cooked, add the entire container of hummus and 1/2 cup of milk alternative. Stir it up and let it simmer for 5 minutes or so. Meanwhile, cook your noodles.

This is what it should look like when you're done:


                                                 


Drain the noodles, pour the sauce mixture over them, and stir. Then, enjoy!

                                                 


This recipe IS:

VEGAN
GLUTEN FREE
EGG FREE
DAIRY FREE
NUT FREE
TOMATO FREE
FREE OF ADDED SUGARS (friendly for Candida diet)


It is NOT paleo or fat free.
It can be made soy free by using a hummus that doesn't contain soy.
It's also actually quite alkaline if you remove the acidic mushrooms.

441 calories (when using the same brands)






Vegan Gluten Free Breakfast Pastries

I was recently diagnosed with Eosinophilic Esophagitis and have many food allergies, including wheat, egg, and milk. I was craving poptarts, and decided to experiment in the kitchen to make something similar!



RECIPE:

Ingredients:
1 1/2 cups gluten free pancake mix (containing xanthum gum)
2 tablespoons brown sugar
1/4 cup applesauce
1/2 cup vegan butter alternative (like Earth Balance)
Pinch of cinnamon
1/2 teaspoon salt
Splash of cold water

Filling:
Whatever you'd like! I used marshmallows/dairy free chocolate for s'mores and strawberries crushed in sugar for strawberry flavor. Any kind of jam, nut butter, or other dessert spreadable would also be fantastic.

Steps:
1. Mix all ingredients besides salt and water with your hands.
2. Add salt and water, mix well until it becomes soft, almost like cookie dough but a little more moist.
3. Chill for 10-30 minutes while you prep filling.
4. Spread a thin layer into a square on parchment paper using your hands.
5. Add filling to 1/2 of square.
6. Fold over paper to make a pocket, seal the edges with a fork.
7. Spread milk alternative over the top and poke holes in it with a fork so that it doesn't explode in the oven.
8. Add toppings if you'd like! Sugar, cocoa powder, sprinkles, etc.
9. Bake at 350 for 30 minutes. Cool for 10 minutes and serve warm!

Video link: https://www.youtube.com/watch?v=QNsKHL3wJcs

Top 10 freezer must-haves

**NOTE***

This is an old post. Not gluten free/vegan specific.



I think the freezer may have been one of the best inventions of all time. For two people, a lot of the products that we buy would definitely be thrown out after a couple of days if I couldn't store them in the freezer. It also makes for an easy way to pre-make meals and eat them later. Here are some of the essentials in my freezer:


1. Premade smoothies. I bought a bunch of frozen/fresh fruits and veggies at costco and divided them into individual baggies. Now, all I need to do when I want a smoothie is throw a bag full of fruit in a blender - totally mess free.


2. Frozen vegetables. I know, it's not as good as fresh, but considering that it's almost always winter in Michigan and that I'd never eat this much brocolli in time, it's totally worth having a bunch on hand. I like to have fresh vegetables, too, but when I run out and it's not grocery day, it's so easy to grab some out of the freezer and steam them in the microwave.

3. Turkey-quinoa meat. I use this stuff for everything that calls for ground beef. It's good, I promise.


4. Crock pot-ready meals. This is the cajun shrimp and rice recipe from Fitness Magazine. I just add rice and chicken broth to this mixture in a crock pot and leave for work. I come home to a tasty meal. It's seriously like magic.

5. Snacks. Healthy and unhealthy. Leftover gyoza is one of my favorites, but there's also always a pizza or two for when friends stop by.


6. Leftover soup! I love soup year round, and I also love to make it. It's just something about a steaming pot of soup boiling in the kitchen all day that feels so cozy. I always have too much leftover and have to freeze some.


 7. Dairy free ice cream. I love So Delicious coconut milk varieties. It's not great for you, but it's also not terrible. It's much lower in calories than regular ice cream, and more importantly, when I feel like splurging I don't have to deal with the painful effects of dairy.

                                      

8. Veggie "meats." Costco has big packs of veggie burgers that are really tasty. I also like to sometimes have some veggie sausage on hand - it's just quick, easy, and healthier than it's real meat relative.

9. Bulk chicken breast. Fresh chicken is about a million times better, but I like to have a bag of frozen for things like casseroles and stews. It keeps for a long time and it's much cheaper than buying fresh chicken every few days.

10. Frozen fruit for pies. Fresh apples + frozen berries = pie heaven.