Lil Miss Fitness Freak

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


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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?

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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. 

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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…

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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…

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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. 

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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)

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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…

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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.

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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…

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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?

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Dusting off the site…

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Xmas 2018. My favourite animal is right deerrrr. #PenguinsRock #OnesiesAreLife

Well hello there Friends, you still alive over here in my blog world?

 Checking in almost a year later (May 2017 was my last post) and I have to say, I missed blogging. I don’t know how many of you are still hanging in there but I have to say that I’m sorry I basically fell off the face of the Earth. My last post really began a summer full of working and then jumping right into the MAN (Masters of Applied Human Nutrition) program at the University of Guelph and it’s been a whirlwind ever since.

So why am I back you ask so politely? 

I miss you. I miss writing. I often thought about it but I was so busy, I never did. I also felt guilt. Guilt that I couldn’t give you what I used to. The 3-4 posts a week, where 2 of those were informational, researched posts that took me quite a bit of time. You see, my ability to multi task in class and my need for excessive stimulation while being forced to sit in a chair so long in lecture made those possible. Working an 8-hour job after the gym and than my …don’t even want to count my hours now…placement and masters program hours made those posting numbers IMPOSSIBLE or, if possible, it would create anxiety.

I want to write. I love to write. I also need to keep myself safe and free of those negative feelings so this blog needs to go back to its original purpose…

starShare my thoughts with you, personal life, struggles, wins, etc

starGive you science backed information to ponder about and bring into your life

starRecipe and fitness ideas

starAnd just to keep in touch with you. 

I have started quite a new journey this past school year, with its challenges and its gains and I want to share those because some of those things may be able to help others deal with their struggles as well or maybe give some insight.

For the sake of not making this an actual novel (I was notorious for those…) lets just start this back up with an update on my life for the past little bit in a string of images.

Theres a new light in my life. My bf. We have been together since before Xmas and he’s my rock. I have been going through a lot health wise lately (will get to…) and he’s just always there. Thank you for being my Xmas miracle and someone I can show the holiday’s to.

Due to religion (although he doesn’t associate with it now) he has never celebrated our ‘white’ holidays. I’m excited to share them with him. 

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He was in a fraternity during his University years and even as an alumni we get the ability to attend them fancy soirees

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My Mom and I got another tat together last summer. It’s a Swahili symbol for an eternal bond between Mother and Daughter.

That makes 5 for me…

One of my friends from way back at McMaster (Shawna) got married this summer and I took my bestie, Rita, to her first wedding.

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I graduated my nutrition undergrad with distinction, got some scholarships and was accepted into the MAN program to start that September 2017.

Upon meeting my new MAN am, I had never been in a room with so many Type A personalities in my life…We bond over stress. 

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I rocked my Halloween costume in the gym…As expected from me…

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I still remain the smallest bodybuilder I know…but I hit my goal this year already of a 2x body weight back squat despite my health issues… That’s flipps off to those little buggers…

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I’m still helping with my clients and they are doing awesome. I normally don’t advertise but I had to with Carly. She has done amazing…

….That was just before Xmas break and my clients doubled after this post. 

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Dori finally got her plates she deserved. Now everyone knows my car in the gym parking lot

Yes I still bake and cook for everyone in my house… well, those who let me…

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Only scientifically backed supplements currently…shhh this isn’t published yet…

I attended my first ever educational conference in January..after a storm and freezing temperature warning in the city…which I loved. It was the Sports Nutrition Conference. So many cool things to learn.

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Placements have been interesting. I have gotten to do conferences (Power of being a girl, first placement), bring the Body Project to campus (ED prevention intervention, first placement), work as a prep chef (second placement) and meet lots of interesting people…

#NetworkingGains

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Including Chef Aaron who I’m currently working with to see if we can get a meal prep company off the ground. Early phases friends. We sold our first test batch only 1 week ago with a re-order this week. Crossing our fingers for more to come. Its with Tourne catering (Aaron’s Company)

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Follow her on IG

Managed to get into contact with Andrea, from Dietetic Directions (her own private practice) and discuss future opportunities at my dream job. I will be doing a FOURTH placement with her this summer before I graduate and moving forward from there.

I almost felt like I was embarrassing myself during our chat because I was so thankful to speak with her and for her to give me feedback on my potential as a future dietitian. 

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My family is happy and good and I miss them. Times together are fewer and farther between because of my schedule but I hope to change that with the end of my 2nd placement and a few weeks off before I begin again.

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I still always miss this fuzzy face…

So this year had been quite a busy one. One filled with coming into my own true self and my passions are coming alive. People come to me and ask for help. I’m starting to be seen as professional in my field, someone people can trust for answers related to their health.

It feels really really good. 

What hasn’t felt good is related to my health struggles over the past few years. I won’t go into detail here because it’s a post in itself but I will leave you with these results from my GI MAP that my friend (ND) helped me get…

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Follow the slide show and I know many of you won’t understand it but I must say this is an amazing test for EVERYONE (not just people with stomach issues). Its not cheap but it’s worth it. I will explain more later but after my stomach issues reaching an all time low (body flushing everything out of my system daily) I needed to get something done because the doctors were useLESS..pardon my harshness…and I was getting to the point where grey was my new normal colour and my electrolytes and blood pressure were clearly problematic

Test came back with:

Same parasite as before (thanks for the help prescriptions)

High levels of inflammation (body is attacking itself to deal with toxins from parasite, specifically in the gut/intestines)

Leaky gut syndrome (zonulin levels show that)

Small Intestinal Bacterial Overgrowth (SIBO), with some other parasitic pathogens in my system

High calprotectin, which is grounds for testing for IBD (irritable bowel disorder, which includes Crohns…). My friend and coach are thinking it’s just inflammation but I can’t help but be scared about that one. 

So I’m working with my friend, Andrew, alongside my coach, who will take a natural approach to fixing all of these issues. I have never taken so many supplements in my life but I need to get this fixed as it’s come to a point were I’m looking ill again and it’s interfering with my life. A dietitian should NOT look sick (although this is not in my control) but I’m moving forward friends.

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I want to post about my health NOT for sympathy or to make me seem incompetent of getting my schooling and work done but to provide a story that hopefully can help anyone else who may encounter this issue. Parasites are actually more common than you think (no they are not contagious!) but they wreck havoc on your system and leave lasting damage.

…but things are going to be A-Okay fam!

With that I will close here. Nice to be back Friends, chatter more soon.

Much love 

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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!

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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.

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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


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What [The FamJam] Ate Wednesday

Hey Friends!

So I totally flopped and forgot to show you the rest of my parents (and some of my) eats from the end of our Christmas holidays so what better place to give da noms then Jen’s wonderful linkup?

What I Ate Wednesday Button

Before I begin, I want to give so much love back to you guys for all of your wonderful comments and feedback on my video and question yesterday. I really hope to get something like that started within this year but I do want to say that I do know my limits. Some of you guys were concerned that my blog would take a hit but rest assured that I would not take more than I can handle and I would never stop blogging. So don’t you all worry. 😉 One of the main reasons I was hesitant about the whole thing (aside from the lack of a RD status thing) was that I DID NOT want you to see me as “using” you guys for money or turning this blog into a marketing scam. NO. I hate blogs that do that and are constantly throwing products in your face because, well, what fun is that to read? No. Instead, this would be a completely separate thing (If I get it going) that would be for those who really want me to dive in and help them get some healthy habits into their lives plus provide them with answers (to the best of my abilities) to their specific questions when they need it. I would not stop blogging and I would not hold certain things aside for paying clientele only because, as I mentioned, this would be separated and it would be much more on a personalized level. So yeah, still trying to work it out if it’s possible but I will keep you updated. 🙂

Now onto the fun stuff.

Due to it’s being a wee bit late, I’m not sure what days these are from but I hope you can forgive me for that.

IMG_7015One thing I always say is don’t be afraid to ask for what you want no matter how weird you think you’re being. My parents and I did shopping round deux at Yorkdale Mall on December 30th I believe and I got this beauty from a sandwich place. Yes. Does that look anything like a sammy? Nope. I got all hot and bothered by their lobster offering and that sparked me an idea and hey, if you never ask, you will never receive.

So what did I get?

I asked if I could “make a sandwich” but instead of having it on bread, I would have it on salad (which would be rung up as the side salad.) So for my “sammy” I got lobster x2 and grilled veggies x2 (guys, these portions were tiny!) all over their house mixed vegetable salad with balsamic vinaigrette on the side. Despite getting multiple offerings of both my toppings, the salad was a tad bit small for my liking, but the lobster made me quite happy.

Another night, my Mom and I made her maple stew together.

IMG_7031This one is made with potatoes, carrots, celery, mushrooms, can of crushed tomatoes, mushrooms, onion, 1/4 cup white wine, 1/4 cup pure maple syrup, 1/2 cup chicken stock and 1/4 cup of water. There was chicken in there too.  My Mom likes to cut up some chicken breast, toss it in a bag with a bit of flour, garlic powder, Italian seasoning and pepper and then brown it up in a pan before adding it to the stew. The whole thing cooks together in a dutch oven (or large oven safe dish) or crockpot until the potatoes and carrots are fork tender.

Now, there are some swaps you can do here as there are some ingredients that I would not personally want to eat due to my own preferences and dietary restrictions.

  • If you are like me and try to watch your sugar intake, you can reduce or nix the maple syrup and use maple extract. I don’t know how successful that would be, but you can try it out.
  • You can use sweet taters or squash for the potatoes if they aren’t your thing.
  • For the chicken, you can use oat flour or even coconut flour for a paleo or gluten free version. You can omit the floury coating all together but it helps the seasoning stick to the chicken and probably does add a lil bit to the thickness of the stew.
Mom's plate

Mom’s plate

They had their stew with some seedy bread and buttah.

#Saladbeasts also made an appearance again, and this time, my Mom was home to have one. She is picky about what she deems appropriate for a salad though cuz she all kinds of crazy.

IMG_7037The base salad my Mom put together and was just a bag of chopped romaine with radicchio pieces, some mixed dark greens, some kale (I threw that in their ;-)), and some chopped raw veggies (carrots, peppers, cucumber and celery).

For her salad, I added roasted asparagus and portabello mushrooms, some sundried tomatoes, pickles (because they are her fav) and sauteed shrimpies in Mrs. Dash herb and garlic seasoning.

My Dad is a lil bit more fun flexible.

IMG_7038Roasted asparagus, onions, portabello mushrooms and potatoes in garlic and rosemary, sundried tomatoes and some jarred roasted red peppers. He also got a serving of my homemade bison meatballs which were simply ground bison, finely diced onion, garlic, pepper, and a good shake of Worcestershire sauce baked at 375 for about 30 minutes, flipping over once.

Now that is a salad that makes me drool.

On my final night at home (Jan 3rd), I made a super simple recipe that came from Lee over at FitFoodieFinds. My parents loved it and my Mom asked me for the recipe so that she can make it again.

IMG_7040Sorry for the horrible lighting but I wanted to show you the dish before it was baked. Basically it’s a layered dish with uncooked quinoa on the bottom (which you pour stock over top), then a layer of chopped kale, then sundried tomatoes (+ mushrooms that I added because my parents love those shrooms), then a layer of cooked turkey sausage rounds and a sprinkling of part skim mozzarella cheese.

IMG_7041The cheese is optional and I forgot to add the red onion, but they really liked it nonetheless. Thanks Lee!

On my last morning, I made my Dad breakfast as I was home when woke up due to it being a restday from the gym. #SundayFunday.

IMG_7042Normally he has frozen bagged hashbrowns and eggs on the weekend so I essentially made him a whole food, updated version of that. Basically I quickly steamed a potato (microwave steamer pot) that I chunked up and tossed that into a pan with some coconut oil, onion, garlic, peppers, mushrooms and kale and sauteed that up until they all started to brown a bit. I then added some of our leftover sundried tomatoes, Mrs. Dash garlic and herb seasoning and pepper and gave that a good toss around and popped a lid on it. After a few minutes (the oil from the sundried tomatoes will brown those taters!), I cracked two eggs right on top, popped the lid on it again and waited for the eggs to be done.

They were supposed to be all runny and such but I left them go a tad bit long so they were more runny-hard, but my Dad was a happy camper.

Before we left with all my stuff, I enjoyed this lil numba..

IMG_7045Stuffed 5 egg (1 whole, 4 white) omelette with sauteed mushrooms, asparagus, zucchini and onions, alfalfa sprouts and kale. I seasoned it with Mrs Dash tomato basil (why don’t they have this one in Canada!? So good!), garlic powder, chili flakes and peppah. On the side was some garlicky green beans and a lil salad.

On our way back I had to snap a pic of the sleepy passenger. I’m glad that she always comes to take me back despite being sad that my time with her is over.

IMG_7049That face. I had to share, I’m sure you all don’t mind a non-food picture right? 😀

But just so I end on food, I give you my postworkout lunch today

IMG_7053I’m the master at making the most of 1/2 a cup of oats. Yes, that entire, almost overflowing soup bowl started as a 1/2 a cup of oats. I’m magic 😉

Okay maybe some shredded zucchini and 2 whole egg whites helps with the plump-age, but I can say I’m just magical cuz I’m the writer here :-D. These zoats had 40 grams of nanner (because this was the first thing I ate after my workout…need those quick digesting carbies), pink salt, cinnamon, vitamin C powder (Pranin), english toffee extract (yummers I  have missed my extracts) and a chocolate peanut butter protein icing thanks to Diesel Perfect Whey.

I’m still trying to adjust to having some mid morning (mid morning to me) classes so because I had a 9:30 class, I had to go to the gym afterwards (because if I wanted to go before, I would have to be there by like 6 to get my whole workout in). As a result, my postworkout and lunch had to morph into one thing and, well, I wasn’t mad at the outcome.

Could anyone else eat oatmeal all day everyday and still love their life? I could.

Well that’s it folkaroonies and now you should go make yourself some oats. 😛

Happy Hump Day!

How do you spice up your oats? Plain oats make me sad, add some life in there!

How are you adjusting to being back at school or work? Did you have to shift anything around?

-Chelsea