Lil Miss Fitness Freak

"And though she be but little, she is fierce"


Leave a comment

When Your Man Is Cutting…

I’m backkkkk and I have more time than ever so you all are going to help keep me distracted mmmkkayyy?

bunny

So when you’re a nutrition consultant and your boyfriend asks you to help him cut, you be a good girlfriend and not only help slow his roll with his cutting style, but you track his macros and make sure this cut is more successful than previous cuts.

Most people like to cut crazy fast and so that is actually a challenge all on its own because he wants to drop faster than this ‘Pro’ wants to because #Impatience. But leave it to me and science and he will see I will come out on top in the end. He will be keeping as much of that muscle as possible due to slower cutting.

The numbers are only one part of the equation though, you see, when in the bodybuilding lifestyle there are many a things a girl should do for her man to show her support during the hard times of “Summer Shredding”

You must tell them they are not getting small. 

muscle

There is a fine line between telling them they are getting shredded vs them perceiving you think they are getting small and scrawny. They are getting leaner BUT they are also growing massive shoulders at the same time….Really emphasize that! LOL! Keeps their ego happy while they feel they are starving, despite only a 200 calorie deficit.

Guys can shush it when the are loosing weight at 3000 calories

You have to constantly remind them that if they’re hungry that just means they need more veggies in their life…Or water.

If I ever didn’t have time to help him prep his food for the day, it was missing a certain filling and micronutrient dense addition. He has quickly learned how much veggies help keep his stomach from growling longer.

If they are also doing a caffeine/Pre/Stimulant detox…watch out. 

Oh boy, a cut PLUS no pre-workout. That is fun times. You’re job is to be the motivator and not cave when they say you can look at the protein powder while they “talk to the sales person,” which means they are getting a pre-workout sample.

#ISeeEverything

You should help them with their food…

bro

Or else they will be lazy a bro and just pack chicken and rice…than complain how much they hate chicken and rice and how life sucks.

Work on those wifey skills and help them out. I have taken it upon myself to be on top of his meal prep but MAN I did not realize how much food was needed for 3K calories…

food

Maybe bit off more than I could chew but the creativity is a’ flowing friends.

Here’s some ideas for you based on some of his favourites. 

img_2143

Turns out he loves spaghetti squash. Hello volume! Plus he likes how filling it is while saving some extra carbs for later when he gets his fun meal..aka cereal

Cauli “rice” was also a great fine. that whole pot was 4 servings…FOUR and it’s massive.

We experimented and made cannelloni stuffed with Lactaid cottage cheese (higher protein, less fat) + canned crab meat. He liked them but with the amount of protein he needed, he felt like the crab was lost.

Shepherds pie was also a success. Really simple recipe too!

For 4 servings…

~2 large sweet potatoes, roasted and than mashed with rosemary, garlic powder and chili flakes

~around 800g of extra lean ground beef that was sautéed with mushrooms, zucchini and onion + liquid smoke, rosemary, 2 tbsp tomato paste and some fennel seeds.

Plop the beef mixture in the bottom of a sprayed tin and top with the mash and bake at 350 for about 20 minutes or until the top browns a bit (you can add some butter on top, I just sprayed it a bit with some coconut spray)

img_2186

He loved his little dairy free mac n’cheese cup. I used a lactose free, skim mozzarella cheese that we recently found at Zehrs and mixed it with some quinoa pasta (again, higher protein) and baked it in a ramekin until the top got nice and toasty. Served with a baked (my tin foil method) turkey breast fillet with steak spice and sautéed snap peas.

 

He was very very happy with his waffle sandwich. I tried to do the whole sweet potato chicken n’waffles thing but it had to be more macro friendly so I made a kabocha squash waffle (lower carbs) with chicken breast meat, his lactose free mozzarella cheese and a runny egg and he quite enjoyed it…

img_2180

When the photographer/chef says you have to show the sammich contents while pretending to eat it…

Kabocha Waffle (makes 2 waffles)

Blend together –> 90g cooked and mashed squash + 1/2 cup or 40g oats + 1 tsp baking powder + 1 egg white (32g) + Italian spices + water to make a thick batter. 

Spray your waffle maker (mine is sad and makes flat waffles…) and cook your waffles as directed. 

Annddd these little beauties were a quick and fun lil recipe from The Lean Green Bean that he actually loved.

img_2189

I used a lactose free white cheddar in the centre of each meatball (which was made with extra lean ground turkey + some chorizo sausage) and then rolled them in panko + Italian spices. The cheese burst while they were baking and turned out great over zoodles and sauce with spinach (cuz micros…).

And finally…breakfast. He has come to love avocado english muffins with runny eggs and turkey bacon but sometimes breakfasts sammiches sneak in there too…

img_2193.jpg

His camera makes this food look all glowy and such

Turkey bacon + spinach + Chicken breast + runny egg + sriracha and mustard on a whole wheat bagel. Good to go.

Ladies, if you and your man are into the bodybuilding lifestyle the time between March and summa generally means cutting season. Put your apron on and get your ‘swole’ comments ready because he would do the same for you so make him feel special during this hardship.

Have some fun and surprise him with some fancy feasts that fit his macros and you will win his heart and keep him shredding 😉

And if you don’t do that lifestyle, hope I gave some interesting food prep ideas!

Much love friends! 

Best food prep staples?

Advertisements


Leave a comment

Clam and Turkey Kielbasa Paella

Friends, a new recipe a new recipe!

Okay so as I typically do when I have downtime and my housemates are busy is I do some meal prepping for them…. You may think that’s lame but I enjoy the creative time spent in the kitchen. This is especially true in situations like now when no one has come back to Guelph yet, it’s freezing outside and I have lil stressed birdies to feed. Rita has been trekkin through the first week of her co-op in TO and unfortunately is stuck commuting for a short while before figuring out better arrangements. That means 5am wake-up calls and 7:30 arrivals at home. So, as you can imagine, if left to her own ways, food would be bought every day…

Of course, Mama can not let that happen, so here we are.

Before you call me out on being judgey, she doesn’t feel good when she eats out too much but she just doesn’t want to cook…

My challenge (yes I even make challenges to myself to make it more exciting…) was to make sure that everything she got was high in iron as she suffers with chronic anemia. I have succeeded thus far with making each of her 3 square meals per day contain at least 15% or more of her daily iron. Also a positive, she loved every meal and because I’m making them, they are not loaded with crap.

Win win if I do say so myself.

So I do have a recipe to show you BUT first I figured I would give a bit of insight into her meals to show you how I got her iron intake up in tasty meals that took no more than 30-40 minutes to make.

Breakfast.

Oats, wheat bran and maybe some cream of rice thrown in too.

Okay, so I did the whole oat’s thing thang because I can stuff them in a glass jar and she can heat them and eat them on the train. I also used oats because 1 serving contains 8% of your daily iron! I also did a blend of oats and wheat bran because the bran contains a wee bit more iron per serving.

Okay so that’s only 8% iron…

Wait a minute, you know my oats ain’t no plain jane oats. Let me continue.

She loves savoury oats, so I threw this lil number together and she adored it. So much so that I had to make it again the next day..

Awful picture I’m sorry. I swear it tastes good. Rita vouches for it!

Sundried Tomato and Mushroom OIAJ

~Serving of sundried tomatoes, not packed in oil (8% iron)

~Cremini mushrooms 

~ about 1-1.5 ounces of a homemade sausage of sorts that she picked up during Xmas when all the farmers came into the mall (iron..I have no idea..)

~1 large egg that was roughly scrambled (6% iron)

~1 green onion

~Pepper to taste 

Directions: Sauté all of the vegetables and sausage (or other meat) together in a saucepan that has a lid. Once they are caramelized, add your oats and recommended water. Top with the lid and bring to a boil. Once most of the water has been absorbed, crack the egg in there and let it cook mostly before breaking it up. Put in a jar and voila, donzo.

Something else to consider when thinking about plant based iron sources is that they have primarily non-heme iron and are therefore the iron is not as well absorbed as animal products that contain heme iron. Never fear, if your food also has a good dose of vitamin C, you are better able to absorb iron. So in the case of oats, the sundried tomatoes help the body absorb more of the iron in the meal.

You know what else is high in vitamin C?

unknown-pineapple

And so I rotated sweet and savoury oats by making her a pineapple and coconut oats in a jar one morning as well. The cooking is the same BUT obviously you’re using fruit and not vegetables (although if you want to grate some zucchini in there I wouldn’t oppose…and you can’t taste it) AND the egg is whipped in there such that it dissolves completely.

So even forgetting the iron amount in the sausage, I racked in about 18% iron to start off her day.

Lunches/Dinners

So here was where I got to be more creative. I’m going to apologize in advance that I have no pictures…

The first dish was an Italian/Mediterranean style penne dish but it has a twist!

It used these noodles..

Do you see that iron friends! Oh and check how short the ingredient list is! Score one for Mama and her foodie finds.

Beans, legumes and lentils are a vegetarian staple for more than just protein needs. Iron is huge in these guys so now the are coming up with interesting ways to incorporate beans/lentils into more dishes.

Sundried Tomato, Mushroom and Goat Cheese Pasta with Basil Pesto.

For one serving:

~1 serving bean pasta (15% iron)

~1 serving sundried tomatoes, not packed in oil (8% iron + vitamin C)

~a few cremini mushrooms 

~onion

~2 tbsp goat cheese (2% iron)

~2 tbsp basil pesto

~Black pepper and chili flakes to taste 

***I chose not to add garlic here because her goat cheese was a garlic infused one

Directions: Cook up your pasta to the doneness you prefer, rinse and drain. Salute your vegetables until caramelized. Add your pasta and your pesto and stir around to coat all of the ingredients with the pesto. Let it cool for a few minutes before adding the goat cheese in small chunks.

Iron count: 25% DV

***Vegetarian friendly with tons of good protein. Also gluten free. ***

Finally, I made a Cajun seasoned dish of sorts with a turkey kielbasa I picked up from GoodnessMe!

turkey-kielbasa

Cajun Turkey Kielbasa and Pepper Quinoa

For one serving:

~1 serving Kielbasa (6% iron)

~ serving quinoa (cooked from package directions. I used low sodium beef broth for more flavour) (8% iron) 

~1/4 each green and red pepper (Vitamin C!)

~serving of corn (I used salt free, canned) (little bit of Vitamin C)

~1/8 cup onion, chopped

~1/2 tsp (or more) minced garlic

~1 tsp salt-free Cajun seasoning (or to taste)

Directions: Cook Quinoa, fluff and set aside. Saute vegetables with kielbasa until caramelized. Add your garlic and cook for a minute or two more. Add your quinoa and cajun and combine well. Done.

Total iron: 14%

So her total for those three meals alone (approximately as absorption differs, blah blah blah…) was around 57%!

I say I didn’t do too bad eh?

Oh and all of that (plus the recipe to come) was maybe 40 bucks. Cha-ching! or rather, lack of cha-ching…#StudentBudgetWin.

Okay okay, now that I have sufficiently babbled on and on, here’s the actual recipe for the post.

img_9713

Clam and Turkey Kielbasa Paella

Serves 3-4

~2 servings Kielbasa (12% iron)

~2lbs clams in shell or about 6-8 ounces of meat (~130% iron in one serving!!)

~1 cup rice (I used white jasmine) (8% iron)

~1/2 each green and red pepper

~1/2 a small-medium zucchini

~1/2 can of corn (no salt)

~1/2 can tomato paste (no salt) (4% iron)

~1-2 tsp spanish paprika

~1 tsp oregano

~2 bay leaves

~ pinch of saffron threads (I happen to have this on hand, I don’t know an alternative to this for taste, but you can just make it ‘spicy tomato rice’ without it)

~chili flakes or cayenne pepper AND black pepper to taste

Directions: Saute your vegetables with the kielbasa in a large pan with a lid for a few minutes until they are browned. Add your tomato paste, spices, rice and liquid (as required for your rice to cook) and stir. Place the bay leaves in the rice and pop a lid on dish and bring it up to a boil. Once it begins to boil, turn it down to a simmer and allow the rice to cook with the lid on. Once the rice has absorbed most of the water, wash and scrub your clams and add them to the pan and put the lid back on. The dish is done when the shells open up. You can than remove the shells and any clams that didn’t open up. Also make sure to remove the bay leaves. Than enjoy!

Iron Count per serving (4): just under 40% DV iron 🙂

What have we learned?

If you’re iron deficient, eat your mussels, clams and/or oysters friends.

That is all. I hope you enjoy it and perhaps add a lil iron in your diet. Good for them energy gainz ya feel me?

-Chelsea


Leave a comment

“Basic Bi***” Oatmeal

grumpy-cat

Friends!

So I finally got around to doing a tutorial on how to make my oats. I have been asked a lot throughout the past decade (wow that feels weird saying that) how I make my oats because, I’m an oatmeal pro and I ain’t afraid to say it.

It’s not hard you just have to put a lil creativity and patience into it. Trust me, it’s well worth it.

Anyways, I decided this morning was going to be the time to do it so I hope you enjoy it. Please excuse my poor video quality. I know I say this all the time, but for real friends, it’s the best I can do currently. I hope the content is enjoyable enough to make up for the crap-tastic video aesthetics.

Click the link below the video picture to take you into the tutorial to make oatmeal from every white girl’s dreams….

200_s

-Chelsea


Leave a comment

Why I Eat What I Eat…WIAW

My friends,

So I haven’t done a WIAW in such a long time. To be honest, I didn’t want to be judged for my food choices. I often felt that people would believe that I was restricting because I tend to eat the same things every day and say that I don’t ever get cravings for ‘bad foods’

The notion of ‘bad’ foods was simply for a lack of a better term. Think of foods as more or less nutrient dense. There are no BAD foods. Well okay maybe some could be argued to fall into that category, but when looking at foods that are not made specifically to give you a heart attack, this is how food should be looked at. 

These are meant to show others what a healthy lifestyle means to a person and to perhaps give some ideas or find a new combo to try. It’s never about judgement.

I like my food, my food makes my body feel the best it can be (well when my stomach is content for the day) and it has been working for me and my current goals.

Disclaimer: Never think you need to eat the same way as anyone other than yourself. You have your own needs. My food is for my training and to help my current GI issues.

So onto the post. I’m going to preface this with an “I’m Sorry” for some failed meal snaps…my bad friends. I hope you enjoy the commentary as a make up.

Thanks to Laura, Arman and Jen for this fun lil linkup. Check out all of the other fun eats at Laura’s today.

wiaw-new

So for today’s commentary I wanted to give an overview as to WHY I eat some of the things that I do. Mostly, its for healing my gut and allowing for the easiest digestion, but I will share with you my reasonings below.

Please note that I’m on a low fiber and easy to digest diet post parasite treatment for a lil but because I have literally no bacteria in my gut following two rounds of antibiotics 

Pre-Breaky Supps

~shot of ACV diluted with water

Benefits: umpteen, but I take it mostly for the digestion aid and prebiotic factors

Breakfast. Loaded cream of rice

Why I eat it? Cuz I love it. Duh

Okay benefits of this for tummy.

~COR less fiber than my beloved oats so it digests nicer. And, carbs. Nuff said.

~Egg whites: need my protein yeah?

~Pineapple: Contains bromelain which is a natural digestive enzyme. Plus I like it.

~Pink Salt: I need added salt in my diet because I don’t get sodium from processed food and athletes need to ensure adequate electrolytes. Plus salt and peanut butter? Nommzzz

img_9556

Sorry 6am cream of rice ain’t too aesthetic so heres everything in my breakfast (forgot pink salt+cinnamon). 35g brown COR made with unsweetened cashew milk. 90g egg whites cooked in half way through. Add-ins are 30-35g banana/15-20gpineapple, 16g organic crunchy peanut butter + some peanuts, sprinkle of peanut flour, cinnamon and pink salt

Also with breakfast, I take a digestive enzyme pre-eating and than after is a small amount of spirulina mixed with vitamin C powder in a shot glass with some water. I also take Vitamins E, A, D and a probiotic. It seems like a lot but we are trying to heal right? Lots of antioxidants and anti-inflammatories.

Pre-Workout

I used to have sweet potatoes with this meal, but experienced A LOT of bloating and gas (sorry TMI) so despite my resistance (I love sweet taters!), white jasmine rice took it’s place. Quick and fast to digest and gives me the carbs I need without the GI symptoms. Avocado is there for a bit of added fat (I can’t tolerate a huge amount of avocado, that has been discovered…its high FODMAP and rings in a decent amount of fiber) for some staying power through my 2 hour lifting sessions.

img_9555

135g white jasmine rice + 3.5 ounces roasted chicken breast + 1 ounce avocado. Seasoned with fresh cilantro and a **it ton of cumin + chili powder and liquid smoke

*Another digestive enzyme…cough these things cost me an arm. 

Intra-Workout

In my bottle for during my lift, I put in a scoop each of my BCAAs and glutamine. The BCAAs I began using to prevent my body from using my protein stores for energy as my workouts are very long and I was underweight. I still use them for this reason + it helps me to take in enough water. The glutamine is for both muscle recovery and also is gut fuel. Glutamine has been found to feed the GI tract and help with it’s recovery.

img_9557

Intraworkout BCAAs and Glutamine

Post-Workout

This is honestly something I look forward to every day. I don’t really have a sweet tooth but something about this is just so satisfying to me. All whole foods but makes me feel like I’m getting a treat. Its a ‘great job for killing your workout’ indulgence.

Reasonings:

~Rice again..in rice cake form. These are not your cardboard Quaker rice cakes. NO. These babies have double the carbs and therefore taste so much better. They actually taste like puffed rice. These are a carb staple in my diet.

~Coconut oil: Simply added to the ‘icing’ for added calories that I can’t see as added bulk.

~Whey: I have tried eating whole proteins and they just take too long to digest when my body is literally shaking. Whey is much faster and prevents me from getting sleepy. I only buy New Zealand whey as it’s lactose free, no antibiotics and the cows are grass-fed. The ingredients are just whey, enzymes and natural flavouring. Their flavours are amazing!  

img_9558

3.5 organic brown rice cakes (Lundberg–> much better tasting! higher carbs= no styrofoam taste) + Protein ‘icing’ of 1 tsp coconut oil, 25g whey (I used maple), 1 tsp crunchy peanut butter, 15g melted banana and enough water to form a paste. Topped with 35g nanner.

And you guess it…2 more enzymes. I take two because I think the whey makes me a bit bloaty if I don’t have the extra one. Before anyone asks, no I cannot eat vegan protein. I can’t digest quinoa or any sprouted grains other than rice. Plus it tastes like assssss..sorry but it’s true. 

Unpictured ‘bite’

My post workout is around 2-2:30pm, and I take my fish oil in between than and dinner but like to have something in my tummy with it as without anything it can lead to gas (hello fish burps) so I down a bit of chicken in the fridge.

1 tbsp of lemon juice before to help with fat digestion. 

Dinner.

Lobster is a special occasion when my Dad comes down. He so nicely brought some for me and of course I opened that baby the next day..

I have my vegetables for the day here…so sad. I have a small salad (unpictured) to start with all easy to digest/ low FODMAP veggies (cucumber, carrots, iceberg lettuce and some dark greens, not kale or anything). I love veggies but cannot have too much.

I have roasted mini potatoes and kabocha pictured here. To be honest, I hate potatoes, so bland to me compared to sweet taters even with seasoning, but I can’t have my sweets right now and I need carbs. Kabocha is a staple (cuz what person doesn’t adore it?), but should be limited due to being a high FODMAP and to be honest I think I have been over doing it a bit recently (anyone else find it bloats you?) because of aforementioned hatred for potatoes.

And no, I eat rice all damn day so I don’t want rice for my nice sit down meal of the day.. lol. Oh and yes, enzyme number 100000 for the day and a shot of ACV. 

img_9531

Lobster (thanks Dad) + roasted kabocha and baby potatoes. Unpictured salad to start with dressing of ACV+ lemon juice+ herbs+ mustard

Night Meal

Unpictured ~5 ounces of haddock attacked with turmeric because no one needs to see that…

Eaten in bed. It may seem weird to you to eat fish before bed and than pair it with rice cakes and nut butter. I like to think of it as the meal and dessert.

The fish is simply more protein (read below before you yell at me for eating too much protein…), the turmeric is for anti-inflammatory properties and the rice cakes are simply for more carbs.

The reason I have mostly peanut butter with a shmear of almond butter is because my coach really wanted me to try to rotate almond butter with peanut butter because peanuts have a risk of moulds and such I believe..

…but I just can’t (TEAM PB!). So there, I have some almond butter.

😀

Also yes there the nut butter is strategically placed. I like a big glob for the last bite okay. Common there has to be another person out there who saves the best for last no?

img_9553

2 Organic, unsalted brown rice cakes (Lundberg) + 20g organic crunchy peanut butter and 5g organic crunchy almond butter

Shot of lemon juice (cuz that’s a large amount of fat according to my body) + …enzyme. 

So yeah, can you tell that rice is a staple for an annoying stomach? It’s my major carb source in various forms because it sits well and gives me the carbs I need for my training. We are still being very, VERY modest with fat increases because my system doesn’t handle  those very well. I try to help this by taking a shot of lemon juice before a higher fat meal as acid helps to hydrolyze the fats a bit (i.e. help break them down). Also, yes my protein intake is high. It is what it is (for the moment..). It gives me calories and my system is okay at the amount it has right now. Can’t take any away if it cannot be replaced

Know what I’m saying?

So there is my day of eats. Very typical, as it’s pretty much the same every day with a few switch ups (fish type at dinner, choice of whey, etc) but I do that because 1. I like my food and I’m a creature of habit and 2. because it doesn’t turn my stomach into a raging….umm.monster.

Hope you enjoyed!

Anyone else out there okay with eating the same things every day?

Similar food restrictions?

-Chelsea


6 Comments

What [Rita] Ate Wednesday

Hey Friends!

Happy Humpday!

813c8315c425ff82235fbf37b221f282

Besides the fact that it’s midweek and half-way to the weekend, what do you enjoy about Wednesdays?

For me, today I’m having a lil dinner shindig with my two housemates and our friend, Cass so that’s going to be a good time! I will be makin’ up a noodle-LESS zucchini lasagna after Emily requesting…

I want ricotta

Cheese and more cheese you will receive.

Throw in some veggies and some happy cow meat (ie. grass-fed beef) as Emily calls it and we have a pretty quick, healthy and fun meal to bring to the table.

Although, remember to take the time to appreciate where you are and what you have in your life as today is also..

RemembranceDay

Remembrance Day. Have them in your hearts today and everyday.

Anywho, what else does Wednesday mean in the blogworld? What I Ate Wednesday with all the foodies of the blogosphere of course!

Oh there Jen and thanks to Laura for hosting the partay this week.

WIAW-New

I had a request to highlight the eats from a normal person person other then myself and if you ask, you shall receive my friends.

Today we are highlighting the Tuesday eats of someone who, like me, loves all things food but she has one very big, and amazing, leg up on me…

She never denies herself or her body anything. She never bats an eye to just eat.

She is a true representation of eating intuitively in my mind.

If she’s hungry she eats.

If she wants ice cream at 5pm on a weekday, she nabs a bowl of ice cream.

If she goes for a nap before dinner and sleeps all the way to 10pm, well then dinner is at 10:30pm

If she’s feeling snacky despite not really being hungry, she fulfills that craving.

No second thoughts if every meal of a given day is eaten out.

You see, in a way I admire her. Fear isn’t in her vocabulary. She cannot understand why I would hold back from eating something or why many foods give me severe anxiety because if she wants something, she allows herself to have it. No guilt. No shame. No compensation.

She lives as everyone should. Free.

So with that, I give you a day in the life of my housemate, Rita.

12065598_520402821461545_1203636682935432805_n

Tuesday started a bit on a rough note as I heard her rush around the kitchen after sleeping an hour past her alarm.

Bed: 1, Rita: 0

She nabbed her lunch (I have slowly gotten her into food prepping! Housemate win!) and the lil snack baggy I made her real quick before she woke. She also had her usual hot water with a gob spoonful of raw honey.

I have asked her before the significance of this honey water and I believe she told me that her Mom said that it was good for the body so that is why she does it. Plus she loves loves sugar…erg honey. 

Time of class….8:30am

Time left the house… 8:28am.

Bike those legs Rita!

IMG_8270

Bam in class. She is in landscape architecture and man has she been busy with school stuff this year. I always feel bad for her on those weeks (which seem like it’s been the whole year) that this poor girl is in the studio ALL DAY.

In the thermos is her morning tea I believe…

IMG_8260

Have a I mentioned that tea is what this house is known for? Rita has about 2 teas a day, I’m the same and Em, umm.. too many to count. This is why our house had no glasses for like the first 2 months because we be muggin.

Anyways, 9:50am arrived and so did the food.

IMG_8271

Apparently our school provides McD lookin food. Seriously, does that not look like an egg McMuffin and hash brown?

I’m going to assume class continued to happen until she went to the school gym for some swimming at 11am. She has been slowly learning how to swim (self teaching) and has really been enjoying it.

As a matter of fact, it makes me smile so much when she comes home all smiles saying that she’s getting stronger. She was telling me how she used to bike to school on level 1 and now she’s doing level 4. Good job to my housie. 😀

After that, around 12:50pm, lunch happened.

IMG_8268

Foodprep for the win! She had stir-fried some book choy (her favourite veggie) with some chili flakes and lots of garlic to have with some white jasmine rice, the dark meat from the whole chicken I nabbed and the two last pieces of buttercup squash I roasted up for her on the weekend.

Fun fact. Stir frying raw chili, whether fresh or dried, creates fumes that will leave you choking for the rest of the night. It’s delicious but you have been warned.

I had roasted up an entire buttercup squash for her and Em the other week because it was one that was too soft and sweet for me (ie. perfectly ripe and the way most people like them the best. I’m weird and love them dry to the bone so they get super crispy when roasted) and Rita absolutely loved it. So this week when an in-class course took over her weekend and made her miss our farmers market trip she asked me to make her another batch and she went through that in 3 meals. 😀

Snackage happened throughout the afternoon starting around 1:45pm apparently…

IMG_8267

That lil baggy I mentioned earlier in the post. I grabbed some of her dried figs and a few handfuls of her deluxe nut medley (both organic from the market), some candied ginger cubes and pumpkin flax granola from Nature’s Path to make a lil homemade trail mix.

IMG_8264

Looks like an arrowroot cookie. Could be a cracker…I dunno.

From 2:30 to 3:30 she went on a plant walk with her class. See those drops on her baggy? Yeah it was pouring all day. Guess the profs don’t care about that…

IMG_8265

These happen a few times a week where they go to a part of the campus and collect leaf samples to ID later. She says they are fun because she is in love with plants and enjoys seeing new species. Guess she found the major for her!

Post-plant pickin lolly at 3:35.

IMG_8266

As I write this it’s killing me that I don’t know what flavour it is. I’m nosey can’t you tell?

Oh update I nabbed her on her way out…Chocolate something she’s says and a mini one that you hand out to the kiddos at Halloween lol

Dinner happened around 5:30pm and she texted me being like

Chelsea I forgot to take a picture of my dinner!!

….but I took a picture of the menu..

IMG_8263

She’s so cute.

She had that soup, which she said was really yummy (as the sign says!) and a Philly cheesesteak sammich.

Workin Workin Workin

She arrived home around 9ish I think to dig into her pint of Baskin Robbins Mango Tango ice cream at 9:47pm (hahah so specific)..

IMG_8261

And some more of that pumpkin flax granola…at 9:55pm. <- She takes this tracking seriously. LOL

IMG_8259

Then she crashed probably around 11:30pm. Another long day in the books for her.

So there was a look into the eats of my housemate. A girl who loves food and gives her body what it wants, when it wants it and just enjoys herself.

Something everyone should be able to do!

Oh and I wanted to show you how funny she is…

IMG_8258Yes she actually wrote everything down for me! She was totally excited to do this lil day in the life of eating post and took her job very seriously.

Thanks Rita!

Anyways, I’m looking forward to tonights lil dinner party we are having and hopefully I can make a zucchini lasagna that is not too watery this time. They tend to do that because of the high water content in zucchini so I have a few tricks I’m pulling out of the bag (roasting the zucchini + very thick sauce) for this attempt and hopefully my guests enjoy the end result

I will not be having it as 1. it contains cheese which I can’t eat and 2. my coach would hit me over the head because it doesn’t have carbs. But I have mentioned before that I love throwing dinner parties because it lets me be creative in the kitchen.

Happy Wednesday Friends, I’m off to train chest after eating my second pre-workout massive plate of food…

IMG_8272

Favourite Ice Cream Flavour?

Do you like Trail Mix?

-Chelsea


Leave a comment

Dem Leftovers

My friends!

Ahhh our long weekend has come to an end sadly and I’m now here back at school in my empty apartment chattering at you guys. Em will be coming in tomorrow morning and Rita is MIA at the moment. I have thrown line out for her via text saying that I brought her thanksgiving leftovers (she’s from China so they don’t celebrate, but she loves food- my kinda girl HA- and wants to try these new types of dishes) but no reply. Maybe she’s actually doing work unlike myself at the moment because she NEVER passes up food… 😉

image

Anyways, so I know not everyone who ventures into this lil space celebrates Thanksgiving here in October (holler Canadians!) but I wanted to share some fast and easy, yet creative and new, ways of using up those leftovers. We like variety right? Yes, turkey and stuffing is all good, but why not use it in a new and interesting way?

And hey, my American readers could use this post when November hits and they also get their grub on.

Whatcha think?

I’m always wanting to share cool new ideas for meals for fellow students that are easy and fun and with these, half the job is already done because the things that would take the longest to cook are already done.

All hail the leftovers….Transformed!

6a00d83452285d69e201116865a4e4970c-pi

So here goes some #BlogLovin as I share some non-conventional ways to use up those goodies your parents bagged up for ya to trek back to school with.

And there ain’t no plain jane turkey sammiches on this list. 😛

I decided to do a week of leftovers with different meal times for different thanksgiving favourites. Of course, please do not keep things for too long to stretch them out for the week. Stay safe my friends. Please don’t reply back saying you got food poisoning! I just wanted to show you that breakfast and even snacks can also be tackled using leftovers.

Monday, the day after the feast…

Maybe you are feeling a bit full still and want something a lil on the lighter side for breakfast or even brunch if you’re sportin that “sleeping in on the holiday Monday” life.

Using up: Dem cranberries

DSC_0099-edit-tall-small

Cranberry Sauce Smoothie From Cook The Story.

Tuesday’s Turkey Dinner…

But very different

Using Up: Gobble gobble meat.

6414248149_fca51ab06a_z

Leftover Turkey Spring Rolls From The Pioneer Woman.

How easy is that? You can even wrap up some of those leftover veggies in there if you want!

She also gives you a cute and light lil salad with the filling ingredients as well.

***If you don’t want the noodles or don’t want to buy any noodles, you can try ‘ricing up’ some leftover raw cauliflower into a rice consistency and then lightly steaming it***

Wednesday’s Getting Crispy!

Love your stuffin? Crunch it up and throw it on a salad (or soup or anything else really!) as croutons!

Using Up: Mama’s stuffing.

Roasted-Veg

Stuffing Croutons From First We Feast

Best salads for these types of croutons?

A nice hearty kale salad with dried cranberries and some goat cheese would be tasty. For a more substantial meal, throw some of that turk’ in there too.

Or do as First We Feast did and do a roasted veggie salad. Top kale, spinach or mixed greens with your favourite roasted veggies and your now crisped up stuffin cubes.

Thursday Breakfast Pizzas

Who says pizza is only for Fridays and only for dinner?

Be a rebel and hey, we gots a grain-free and paleo option all up in here!

Using Up: Mashed sweet potatoes

2e515c9da3578f39d735d79a02a5826a

Breakfast Pizza From Hold The Grain

Where are them snacks?

Friday Snack Attack.

Save yourself the trip and money at Starbucks and maybe yo-self a PSL (pumpkin spice latte for all you non pumpkin obsessed like myself)

Plus, you are using real ingredients and leftover pumpkin puree from that pumpkin pie filling.

Using Up: Punkin.

IMG_8087

Healthy Homemade Pumpkin Spice Latte From Eating Bird Food

Maybe something a lil indulgent…Oh the hell with it and just throw all the leftovers into one fancy looking yet so easy (in the ‘wish I thought of that!’) dish

Saturday Show Off

Using Up: Errrryythang!

Turkey-and-Waffles-Sandwich-via-RealFoodbyDad

Turkey and Waffles Sandwich From Real Food From Dad

Bam. Waffled stuffing (yes you can really waffle anything!) makes the ‘bread’ of these ‘throw all the leftovers between bread’ sandwiches. This aint not boring turkey sammich amirite?

Sunday Freeday

Take a break from all things turkey and go wild.

I hope you enjoyed this post and if any of you try anything here, let me know how they went. BIG thanks to all the wonderful bloggers who brought these cool recipes to life!

-Chelsea


2 Comments

A Week Of Locality

Hey Friends!

I have seen a few roundups of recipes lately featuring this months local produce. I don’t know about you, but I love being able to take advantage of local and in season produce for a few reasons:

  1. I like to support the community farmers
  2. It tastes better. It honestly does.
  3. You lower your ecological footprint. My veggies don’t need to a plane to get to my plate. I’m perfectly content with someone picking it for me. I ain’t afraid of germs. 😉
  4. We are drawn to things in season. Do you find that foods that happen to be in season look really appealing to you? There are some thoughts that we tend to crave things that are in season because they are what our bodies are intended to eat at that time + our body may recognize that they would have more nutrients still left in them as they are fresher (rather then being transported across the globe to reach you)

What are your thoughts?

Do you like eating local?

Do you like going to and/or attend your cities local markets?

As I mentioned, I have seen a ton of these recipe roundups (like this one for all my vegetarian readers out there) and so I decided I would jump on that bandwagon and do my own that showcased recipe inspiration for whatever dietary lifestyle you like to follow.

Before I get to those, what’s in season here in the Greater Toronto Area in May?

In SeasonPicMonkey CollageWow looks like Christmas. All dem reds and greens.

So yeah, slim pickings right now, but hey, Spring is slow to start so our produce is slow to really get crazy too.

Now onto the recipes. I hope you enjoy! 🙂

Here’s to a week of dinner ideas.

Startin your week with something fresh and vegetarian. Meatless Mondays if you will.

Risotto tight- Blog 1338

Spring Risotto with Poached Egg. This recipe can be made vegan by removing the egg. If you don’t do dairy or just butter in general, use some coconut oil for sauteing the vegetables. Light but bursting with flavour, this risotto is glowing with spring colours.

Springy Features: Asparagus, herbs and greens.

After some vegetable lovin, them Paleo folks need a lil more meat on their Tuesday.

Vermont pork tenderloin with fiddleheads made by Chef Shawn Calley

Vermont Pork Tenderloin with Fiddleheads. These funky shaped lil fiddleheads are highlighted alongside some good ol’ meat for them carnivore folks.

*Remove beans from the recipe and swap butter for grassfed ghee or coconut oil to make paleo*

Springy Features: Fiddleheads. You can also add some greens and fresh herbs to the succotash as well.

Warming Wednesday up with something light and gluten Free.

Poached Cod in Spring Vegetable BrothPoached Cod In Spring Vegetable Broth. This would make a great light dinner or lunch that highlights the freshness of the vegetables in season.

Springy Features: Asparagus. You could easily throw in things like greens.

Think Red on your Thursday.

Roasted Beet Noodles with Pesto and Baby Kale

 Roasted Beet Noodles with Pesto and Baby Kale. This would make a fun, colourful and light appetizer. Ever had bright red noodles before?

Springy Features: Beets, herbs and greens.

This one is a double feature. Didn’t think I would leave you with just a lil salad for your dinner would ya?

Screen shot 2015-05-07 at 9.46.12 PMSauteed Scallops with Peas and Rhubarb-Radish Relish. You all know my love for scallops so here is a fresh version of these gems of the sea that filled with many spring ingredients. Look at them colours!

Springy Features: Rhubarb, herbs, greens and radishes.

Fridays are for pizza no?

What about a low FODMAP pizza?

https://i0.wp.com/leangreenkitchen.com/wp-content/uploads/2013/04/IMG_3806.jpg

Spring Veggie Polenta Pizza. Pizza! If you are cautious as to which cheeses you use (use FODMAP approved or forgo the cheese and use nutritional yeast for a cheesy note) then this dish is totally gut friendly. Gluten free and can use a variety of local ingredients for your toppings.

Springy Features: Asparagus, optional herbs and greens.

Saturday Dinner with the Kiddos.

For all of the parents out there with picky eaters, this fun dish may help sneak some seasonal veggies into your lil ones.

Blueberry Beet Pancakes. Everyone loves a good “brinner” or breakfast for dinner and what kid would be able to say no to pancakes? Let alone pancakes that are fushia! So they are happy because they are eating pancakes (which they wouldn’t taste the beety flavour, they simply add a natural sweetness) but you are happy because they are getting full of antioxidants. All in a days work.

Springy Features: Beets. You could make a strawberry rhubarb compote for the top for a more seasonal topper. Simply bring chopped strawberries and rhubarb and a lil bit of water to a boil and let simmer until the fruit breaks down. Sweeten if you choose and if you like it a bit thicker, add a tsp or two of chia seeds as a natural jell-ification method.

Sunday Fundays.

I had to leave you with at least one dessert. Of course, it’s a healthy-ish dessert. 😉

Ginger Oat Cookie & Strawberry Swirl Ice Cream Sammies | happy hearted kitchen

Ginger Oat Cookie Ice Cream Sandwiches. It’s getting warmer here and there and how cute would these ice cream sammiches be as a way of cooling off? Simply swap the strawberry ice cream with this rhubarb one to get some seasonal produce into this gluten free treat.

Springy Features: Rhubarb and optional beet juice for colour.

Well there you have it friends. One full week of eating locally at dinner. Soon enough we will have much more to work with and that’s when seasonal cooking really gets to shine.

I hope you enjoyed this post and recipe round up. Thanks to all the great bloggers for their recipes.

Favourite seasonal produce item?

Do you like rhubarb?

Ever tried a fiddlehead?

-Chelsea