Incredibly easy and so good.
http://foodbabe.com/tag/pizza-is-a-vegetable/

Best vegetarian resource EVER!

Another awesome recipe from Jenn at IBP Wellness via the Greatist website!
This veggie quinoa reminds me of a rice pilaf my Mom always makes… the pilaf has rice, celery, mushrooms and onions  and has a very similar taste.
I will definitely be making this one again… next time with more spinach and smaller onion chunks :)  AND I definitely suggest adding garlic.
You can find the recipe here.

Another awesome recipe from Jenn at IBP Wellness via the Greatist website!

This veggie quinoa reminds me of a rice pilaf my Mom always makes… the pilaf has rice, celery, mushrooms and onions  and has a very similar taste.

I will definitely be making this one again… next time with more spinach and smaller onion chunks :)  AND I definitely suggest adding garlic.

You can find the recipe here.

If you could smell this pesto… OMG - so good.  
Pesto is not usually the first thing on my mind to order at restaurants or to make at home.  It is so good though!  I will be making it more often and freezing it as well.  Also, if you can find a good pine nuts dealer let me know because those things are expensive!!
Here is the recipe - from Jenn at IBP Wellness!
Lunch Zucchini Noodles with Pesto (Serves 2)

2 large zucchini
50g feta, crumbled
1/4 cup walnuts, toasted
Basil Pesto
4 cups basil leaves
2 cups baby spinach leaves
1/2 cup finely grated Parmesan cheese
2/3 cup olive oil
4 cloves garlic, crushed
3 tablespoons pine nuts, toasted
juice of 1 lemon
sea salt to taste

To make basil pesto, place all ingredients in a food processor and process until smooth.
Cut zucchinis into noodles with a knife, a spiral machine or by grating the zucchini lengthways with a vegetable peeler. Blanch noodles for 1 minute in boiling water and drain.
Combine zucchini noodles with 1/2 cup of basil pesto. Toss to coat well.
Divide between a plate and a lunchbox. Sprinkle both with feta and walnuts.

If you could smell this pesto… OMG - so good.  

Pesto is not usually the first thing on my mind to order at restaurants or to make at home.  It is so good though!  I will be making it more often and freezing it as well.  Also, if you can find a good pine nuts dealer let me know because those things are expensive!!

Here is the recipe - from Jenn at IBP Wellness!

Lunch Zucchini Noodles with Pesto (Serves 2)

  • 2 large zucchini
  • 50g feta, crumbled
  • 1/4 cup walnuts, toasted

Basil Pesto

  • 4 cups basil leaves
  • 2 cups baby spinach leaves
  • 1/2 cup finely grated Parmesan cheese
  • 2/3 cup olive oil
  • 4 cloves garlic, crushed
  • 3 tablespoons pine nuts, toasted
  • juice of 1 lemon
  • sea salt to taste
  • To make basil pesto, place all ingredients in a food processor and process until smooth.
  • Cut zucchinis into noodles with a knife, a spiral machine or by grating the zucchini lengthways with a vegetable peeler. Blanch noodles for 1 minute in boiling water and drain.
  • Combine zucchini noodles with 1/2 cup of basil pesto. Toss to coat well.
  • Divide between a plate and a lunchbox. Sprinkle both with feta and walnuts.
LOVE THIS SNACK !!

LOVE THIS SNACK !!

real food? uh, isn’t all food real?

Back in January 2013 I saw a flyer for a 30-day challenge at my Pilates studio.  30-day challenges are contagious, especially around New Year’s.  

The challenge involved planks, push-ups, teasers, and sticking to a real food diet.  The first three I could handle (kind of) but real food - I had NO CLUE what that meant.  I signed up anyway.

When I got home, I googled real food and found Lisa Leake’s awesome website, 100 Days of Real Food.  I spent hours reading the articles and recipes.  I immediately downloaded one of her real food meal plans and made a grocery list.  

The first month was tough, but I stuck to it.  I had a few slip-ups but I was able to recover, and I have been a “real foodie” ever since. I enjoy non-real food items in moderation as best I can.  

The newest development - not related to real food - is that in January I reverted back to pescatarian.  I was a pescatarian for a few years but quit because I was not getting enough protein.  This time it has been completely different - primarily because of my real-food skills.  Giving up red meat and pork was no problem (I haven’t eaten those since I was in high school) and I am turned off by turkey and chicken as well, so it was the right move.  I am learning new ways to make quinoa, lentils, brown rice, veggies, and a ton of other new things.

Crowders yesterday, elliptical today !

Weds cardio and Thurs AM hot yoga !!

Weds cardio and Thurs AM hot yoga !!

AM routine.

I’ve said before that I’m a huge fan of 100 Days of Real Food.  Another awesome real food blogger is the Food Babe.  She has pioneered many real-food campaigns and is generally an inspiration.

A few months ago she posted a blog about her morning routine — hot lemon water and cayenne pepper.  It seemed simple enough, so I decided to try it.  

First thing in the morning, on an empty stomach:

(1) Fill a mug 1/2 full of hot water

(2) Fill the mug with room temperature water

(3) Add freshly squeezed lemon juice from 1/2 lemon on top

(4) Add a few shakes of cayenne pepper

(5) Drink through a straw

(6) Follow with about 8 oz water

I’ve been doing this for about 6 months.  Honestly, I am not sure that it has made a difference as far as weight loss, but I think it has definitely helped me detox.  

highlight of my day - SAAAAALAD !

I try to eat a salad every day.  It is pretty easy for me because I love salads.  I usually eat it as a snack in the afternoon or with lunch.

My typical salad has romaine, carrots, green peppers, cucumbers, hard-boiled egg, and olives.  All ingredients are organic, except for the olives - I am addicted to Mario green and black olives and I haven’t found an organic/”real food” option that makes me as happy.  :)  

I buy carrots in bulk and shred them myself in my food processor.  Baby carrots or pre-shredded carrots, even organic ones, are often washed with chlorine and have a weird film on them.

I also make my own Italian dressing.  I mix together 1/4 cup balsamic or apple cider vinegar and 1/2 cup olive oil, with 2 tbs of water and 2 tbs of the following mix:

1 tbs garlic salt

1 tbs onion powder

1 tbs organic white sugar**

2 tbs dried oregano

1 tsp ground black pepper

1/4 tsp dried thyme

1 tsp dried basil

1 tbs dried parsley

1/4 tsp celery salt

2 tbs celtic sea salt

**I avoid sugar as much as possible in my diet, and I have tried this mix with and without sugar.  I cannot tell a difference, so I leave it out.

If I have extra bread I make these amazing croutons.  For the Italian Seasoning, I use the dressing mix above.

Jenn, my amazing Wellness Coach, gave me this awesome idea for my daily salad - mason jars!

Such a good idea.  Alternatively, I also use these containers from U-Konserve (for salads and other meals).  They are environmentally friendly and do not leak.