Detox recipe and workout

Here is a workout brought to you by UNITE FITNESS ONLINE that will burn some major calories! You’ll feel good!

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A power bar detox recipe by Oh She Glows!

CLASSIC GLO BARS

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Photo credit: Justalittleorganic.com

Recipe by Angela LiddonThe Oh She Glows Cookbook

Chewy with a bit of crunch, this gluten-free, refined sugar-free, no-bake vegan energy bar is a snack you can feel good about eating. Enjoy!

INGREDIENTS:

  • 1 1/2 cups gluten-free rolled oats
  • 1 1/4 cup rise crisp cereal
  • 1/4 cup hemp seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 cup plus 1 tablespoon brown rice syrup
  • 1/4 cup roasted almond butter
  • 1 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Line 9-inch square pan with parchment paper and set aside.
  2. In a large bowl, mix together oats, rice cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt.
  3. In small saucepan, stir brown rice syrup and peanut butter together until combined. Cook over medium heat until mixture softens and bubbles slightly around edges, then remove from heat and stir in vanilla.
  4. Pour almond butter mixture over oat mixture, using a spatula to scrape it all out of the pan. Stir together well with large metal spoon until all of the oat mixture is coated in almond butter mixture. If you decide to use chocolate chips, let mixture cool a little before folding them in to keep from melting.
  5. Transfer mixture to prepared pan and spread it out evenly. Using spatula, press down mixture firmly to compact. The harder you press and more evenly you spread the mixture, the better the bars hold together. You can use your fingers to press down the edges.
  6. Place dish in freezer and chill for 10 minutes or so, until firm. {If you have more time, you can just put them in the fridge and cut them when you are ready to eat.}
  7. Using the parchment paper as handles, lift the mixture out of the pan and place on cutting board.
  8. Slice square into 5 or 6 rows and then slice them in half to make 10 to 12 bars total.
  9. Wrap them individually in plastic wrap and store them in an airtight container in the fridge for up to 2 weeks. You can also freeze for up to 1 month.
  10. Enjoy!

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Meal planning week 12/15 and staying in line during the holidays

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Even though there’s 10 days until Christmas, my kids only have 2 more days of school until they are unleashed for Christmas break! There is so much to do with gifts and parties in the next few days, I need to keep calm :)

I put this easy gift together for the teachers that I found on Vega’s instagram page:

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For meal planning this week, I didn’t really have a chance to put anything together so we are going with easy meals and frozen leftovers.

The dairy free has been going well. I can’t say we’ve done it 100% but I’ve made the effort.  Daiya dairy free cheese is a good substitute for cheese when needed, but I’m not sure that I want to keep that around as a staple – I’d rather find whole food alternatives to replace cheese in sandwiches (hummus, avocado – just have to convince the kids) and pasta.

Meal planning week 12/15
Sunday: Rigatoni and sauce
Monday: Husband homemade chicken nugget cubes with brown rice pasta and carrots
Tuesday: Dr Praegers veggie burgers and avocado with sweet potato fries
Wednesday: leftover rigatoni with sauce and edamame
Thursday: turkey taco lettuce wraps with lentils and cashew sauce, avocado and tomatoes (photo credit oh she glows)

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Friday: Pasta Fagioli with pita bread, olives and hummus
Saturday: company in town – figure that one out later!

STAYING ON TRACK during the holidays is hard!
With all of the baked goods and candy around, and baking that you might be doing, there is always something around. I’ll leave you with a few tips.

HYDRATE! Drink your daily water consumption!  Check out this calculator to see how much water you should be drinking.
I fill a pitcher every night for the next day and make sure I drink it all! It has really helped when I think I’m hungry to drink water and to keep hydrated!

Keep it healthy. Focus on whole foods, with lots of fruits and veggies.
I just started taking Juice Plus to supplement my fruits and veggies during the winter months  – last winter I was sick a few times with headcolds that I couldn’t kick.  Hoping to stay healthy this winter.
photo credit: The Juice and Oh She Glows

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Limit caffeine. Try to stick with one cup of coffee.

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Get enough sleep. There is so much to be done but lack of sleep will wear on your body and can easily turn into sickness.
Aim for 7-8 hours~

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Eat before heading out to a party so you don’t go ravenous and overeat.

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Indulge, but don’t overindulge. Have one cookie and savor it.

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Keep exercise a priority. A 20-30 minute intense workout will do the trick!
Here’s a good workout from Blonde Ponytail - about 35 minutes. Substitute where necessary.
And another one from Rocky Road – no equipment needed.

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What is your tip for staying on track during the holidays?

Product alert -Silk’s CASHEW MILK!! YUM – so creamy, love this in my coffee!!!

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Christmas/Holiday cookie roundup!

I’m doing it a little differently this year and making healthier cookies instead of the butter and sugar laden versions :)

Here’s my roundup so far! What’s on your list?

One bowl double chocolate chip cookies – picture credit Oh She Glows
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Peanut Better Balls - oh she glows (photo credit)

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Cut out Cookies – I am seeking a good one! Hard to find ~

A couple to try:

Whole Lifestyle nutrition (photo credit)

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Almond flour cut outs

Sugar cookies healthified – made these with some substitutions and they turned out well but I may have overcooked them :)
Whole foods sells natural food dyes (from actual food) – the colors just aren’t as fun!

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Peanut butter chocolate chip cookies – oh she glows (photo credit)

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What’s on your list?

Since it’s baking season, I’ll also include a workout for you :)  My go-to workouts have been shorter intense workouts instead of longer steady state workouts! If you sign up for their email list below, you’ll get a workout delivered to your inbox every week.
I love these workouts and do them once a week!

Workout credit:  Unite Fitness Online

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Dairy free December and meal planning

I love cheese! It runs in the family. Pizza, melted cheese, nachos, cheese on anything! After reading about “The Plan” last year right around this time and how dairy causes inflammation in your body, I’ve tried to limit it, but the kids have had cheese sticks, grilled cheese, and yogurt very often! We don’t do milk – almond milk has been our family’s milk since 2012.  Recently after reading more and more about dairy and noticing how I feel after I eat dairy, I really wanted to try to stop eating it for a month and see how I feel so I am trying it house wide :)  It’s a tricky month to skip dairy, but there are alternatives. I’ll report back on how I feel after this month!

I made my first dairy free mac and cheese this week using rice noodles and Daiya dairy free cheese.  I loved it! And my usual eat everything child loved it too!

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This week, I used a ton of Oh She Glows recipes, which are vegan and sometimes call for “cheeze” using cashews and/or nutritional yeast as replacements.  It went really well, and the kids were into at least parts of dinner.

The kids loved this dinner last Sunday! Yum!

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Here were my favorite recipes this week:

Powerhouse Pesto Plate – wow! The pesto was unbelievable! So delicious!  I ended up doing zucchini, edamame and hemp seeds.

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Lentil Tacos – the kids got into assembling these but only added avocado and cashew sauce. No lentil taco!
Loved the lettuce wrap :)

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We didn’t get to have the hummus/aovcado griller so we are going to repeat that this week.
Otherwise the week went really well for a healthier and dairy-free menu.

On the menu for this week:
Sunday~ 
Broccoli Cheeze Soup – Oh SHE GLOWS. Yum – I hope mine looks as good as hers! (photo credit: OSG)

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Monday – Vegan Bowl

Tuesday –  Hummus, Avocado, Tomato Grillers with Sweet Potato Fries

Wednesday – Maybe this quiche

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Thursday – flex day – something easy for the kids – chicken nuggets & broccoli, wing it + leftovers for the adults

Friday – Pita + Eat your Greens Medley

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Saturday – spaghetti and meatballs!

Love this time of year! So fun.

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We also did some baking for Christmas!  Great recipes over at OSG that I will share in my next post!

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Minted holiday card designs

It’s that time of year when it’s exciting to open the mailbox and be on the look out for holiday cards!
It is so fun to see everyone’s pictures and designs!
I have always enjoyed the designs and the fresh, professional look of the cards at Minted.com. 

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I have a few select pictures that I’d like to use this year and the pictures that you select definitely limit your choices when going to find a card to use!  Instead of doing a fall photo shoot with the kids, I opted to use summer pictures and wedding pictures this year!

Here were some of my favorites~ which is your favorite?

#1 ~ The Fresh look.
You can select different colors for the theme and the back of the card.
If you want a design for the back of the card, it seems to range from $13-35 extra, or you can keep it white.
I like the designs for the back.

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#2 ~ The Collage Look.
If you have two or three kids, you could put each of them (and/or a family shot) in one of the blocks,
or fill it in however you’d like!
I like the collage look on this one.

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#3 ~ The scenic look.
Perfect card if you have a full spread that you love! On this one I chose the white back.

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#4 ~ Foil pressed.
Minted has tons of options for Foil pressed cards this year which is the “IN” thing!
I love the simplicity of this card and the little twirl in the writing.

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#5 – The traveler look.
Something different if you traveled somewhere fun this year!

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Which one would you choose?  There are many options to customize your card to your liking. One thing I would like to see is the availability of a text box on the back.

Right now, Minted is offering 15% off plus free shipping on holiday cards through Monday, December 8th
with code: SNOW15FS. You can also have your cards addressed by minted for free with several fun options for lettering – they look great!

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Did you know that minted also sells art? Here are a few pieces that caught my eye.

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But above all of these, this one caught my eye and was my personal favorite! 
I would love to make one of these for my house! or even as a gift for someone for Christmas.
Love this idea!
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A few others:

for the kid’s pictures~

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For the newlyweds~

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For your favorite teacher~

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I love the art options for gifts! Would you purchase one of these for a friend or family member?
Which is your favorite?

**The views expressed in this post are my own.  In return for posting about minted, I received a print credit towards holiday cards.

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Happy Thanksgiving and meal planning!

Happy Thanksgiving! Hope you had a great one with family and friends!

The highlight of my meal was absolutely this pie:
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A definite must try! I was planning to do sun-nut butter but ended up not having enough so used peanut butter.
Delicious!

What was the best part of your meal?

Ahh..December in a few days, I LOVE the holiday season! I couldn’t wait to get past Thanksgiving just to get to the Christmas season – my favorite! We decorated yesterday and I can’t wait to do lots of fun Christmas activities!

For meal planning in the week coming up, I need a detox from holiday eating and just too much eating overall!
And I need easy, quick healthy meals. I’m tired of preparing a meal that takes some work, and then no one eating it (which happens often). My inspiration this week is from Oh She Glows. I followed this blog a few years ago but lost track, and just made it back over to her site to spot some great recipes! My mission for the month of December is trying to be dairy-free, or at least use less dairy overall in our house.

MENU PLANNING WEEK OF NOVEMBER 30th – all photos from OH SHE GLOWS

Sunday:  Rigatoni and meatballs

Monday: This GLOW BOWL looks amazing. I need to eat that now!  Served with something on the side

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Tuesday: Lentil Taco Wraps with Cashew Sour Cream – can’t wait to try that one! With some rice.

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Wednesday: Hummus, Avocado, and Tomato Grillers with Sweet Potato Fries

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Thursday: Green Powerhouse Pesto Plate

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Friday:  Chili

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Saturday: If I make it to here and my husband hasn’t left or kids haven’t dumped their food on me,
I’ll let you know what we’re having for dinner :)

How do you get your kids to eat what you make, especially when you look at what I plan to serve this week?
Good luck to me!

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half marathoning and meal planning

Today was the Philly (hometown) marathon and half marathon. For my race coverage each year, I received a race entry a few months ago but shortly after my foot problems began.  I find it hard to just skip the race entirely, so I planned to go down and run 4-6 miles. I ended up running 8 because of where my car was parked and at that point, even though I considered running on, 5 miles seemed way too many – I was maxed out!  I took the smart way out because I don’t want to re-injure – I love winter running! The most I have ran in the past 2 months has been 4 miles.  I think it’s safe to say if I’m trained for a certain distance I can put in a mediocre finish of double that distance.  Would you say the same? Most of my performances in the past few years (post #3) have been mediocre with the exception of a few fast 5ks – the motivation is lacking. However, I still find it enjoyable to be in the environment and participate and keep that piece of my pre-kid life alive.  My goal is when I’m 40 to train for another marathon in a destination or somewhere fun??  Or at least have strong training for some fast PR half marathons!  Right now I’m happy right where I am :)  And when I went down to the race alone this morning, I thought hopefully that for the rest of the Philly races, my sister will be joining me starting next year as she plans to move back in 2015. Yay!!

Have you ever started a race planning not to do the whole thing? How did you feel? This is the second time I have deliberately DNF’ed.

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This is Laurel – I used to read her blog when she lived in Florida and then she moved to Philadelphia!  She is also a photographer and took our family photos in 2011! She ended up moving onto the same street as my friend Abby who was my running partner at the time (maybe around 2008?).   I happen to run into her at every race, despite the 20,000 other people that are there! She had a great PR today under 1:45!! LOVE IT!

Philly this morning:

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Last week’s meals were a fail. The kids didn’t like most of them and I became frustrated with the non vegetarian/vegetarian set up in our house.  I was trying to go dairy-free but found it really hard for the kids.  We are at least trying to cut back on the dairy (because of its inflammation qualities) – I have another post reserved for that topic.

This week’s meal planning:

Sunday – roasted garlic soup with the hub’s special homemade bread yum!
Favorite cooler weather recipe with added in greens this fall/winter.

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Monday – sesame chicken and rice
go to recipe and one of Bill’s favorites – the kids are iffy on this one.

Tuesday - BBQ chick pea burgers
I Iove these – the kids might eat them if I stick them in a bun with cheese.

Wednesday –  Polenta with mushrooms and use the leftovers for my thanksgiving dinner??
Yum! Photo credit: Dana Gallagher – Food and Wine Magazine
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Thursday – HAPPY THANKSGIVING!

A favorite thanksgiving recipe ~

OH SHE GLOWS – SWEET POTATO CASSEROLE
photo credit: Oh She Glows
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Friday – leftovers!

Saturday – veggie sandwiches or take out!

Two desserts I want to try for thanksgiving!

Pecan Pie Tarts – um yum!!?? Photo credit: Lexi’s Clean Kitchen

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Peanut Butter Pie
photo credit: Detoxinista

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What are you making for Thanksgiving! Not this vegetarian’s favorite holiday – I can’t wait for the next one!

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