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Someone is the Owner of a Brand New Waffle Maker!

Whooaaa, thanks for all the compliments on my photoshoot!! Haha. They made me feel nice as I read them this morning, in my giant flannel pants, smudged mascara and gnarly hair :P

Okay, I won’t beat around the bush here. I know you’re eager to find out who won the free Belgian waffle maker!! Drumroll pleeeease…

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Woo! Congrats Sarah!!! I’ll be sending you an e-mail to get all the necessary info :)

I apologize to those of you who didn’t win, as I’m about to tease you with another Belgian waffle photo.

Seeing as I’m almost fully off the dairy now, I have to come up with a new protein waffle recipe. My old one consisted of cottage cheese, oatmeal, and egg whites. So today I mixed up a few things as I went along.

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2 tbsp soy protein powder, 2 tbsp whey powder, 2 tbsp whole wheat flour, 1 tbsp ground flax, 1/4 cup egg whites, 1/4 cup almond milk, 1 tsp baking powder, cinnamon.

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It got super crisp and crusty! I bet this would be okay as pancakes, but definitely needs tweaking for waffles. Anyone got a decent high protein, low dairy waffle recipe?

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Topped with strawberries, homemade maple pecan peanut butter, sugar-free syrup and sweetened flaked coconut.

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I usually buy unsweetened coconut, but we needed the sweet stuff for a cake recipe. Um, it’s rad.

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Supah filling!!! 

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Archie watched me from afar, he so wanted some.

I spent the morning applying for personal training jobs in Toronto! Not getting my hopes up though, applying for jobs online is a suck hole. People still like the old-fashioned resume drop-off.

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The rain cleared briefly before lunch, so I had a sugary snack before heading out for a planned 5-miler.

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Two of the medjool dates I bought at the natural food store yesterday, stuffed with almond butter. I usually buy teeny tiny honey dates because they’re cheap. Whoa. These medjools are ginormous and mega sweet. Two was definitely one too many for me, which is saying a lot.

I actually mapped out the run today beforehand, planned for two loops around the lake.

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Not to be a complainer or anything, but I really miss my trail in Fredericton!! Wain! I miss my gym too, learning to exercise in different environments may be the hardest part of moving for me.

On the bright side, there are a few hills around here and I was able to challenge myself in a new way :) Oh, and I totally ran past an old high school boyfriend on the sidewalk. Thank gaaawd I was disguised in my ballcap and sunglasses.

Came home and iced my feet, ankles and knees while eating a big ole salad.

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My mother’s usual salad bowls no longer cut it, I had to revert to one of her mixing bowls.

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Apparently running up hills makes me hungry for whole romaine hearts??

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With leftover spicy buffalo buffalo meatballs in mustard/mayo/olive oil dressing.

On the icing, I remember getting a question a while back on why/when to do it. I ice after long runs to prevent pain after. I never get pain in my muscles or joints during a run. If I do, I stop. But often when I do longer runs, I’ll get pain in my feet, ankles and knees a few hours later, and it can last a couple days. Bringing the inflammation down with ice, and sometimes ibuprofen, gets rid of it 99%.

Despite the super sweet dates earlier, my inner chocolate monster still needed to be put to bed.

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Please disregard the flour on this bar – it’s from making the homemade doggie treats ;)

Pretty stellar ingredients for a chocolate bar, no?

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And it was on sale! Oh yeah, it was delicious. It was chocolate ;)

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This afternoon I whipped up another batch of homemade protein bars.

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Much like this recipe, except I used two cups oat flour (ie oatmeal ground in the food processor). I also left out the raisins and used 2 tbsp pure maple syrup instead of the fake stuff. I seriously missed not having these at my mom’s!!

The rest of the afternoon was spent shopping with my Nana! Yes, my 87-year-old grandmother was looking at yoga pants with me, because she does yoga too!

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I ended up getting a pair of Merrell hiking shoes for my trip to Banff, Alberta in June. I’m hoping they can double as walking shoes, as my feet DO NOT like walking in my running sneakers AT ALL.

As a side note, while I was at the shoe store, three different women came in looking for Reebok Easy Tone shoes. Sigh. The salesperson was thankfully knowledgeable, and warned the women they could lead to further pain down the road. When I asked him about it, he said he’s never seen a shoe sell as much as that one! Double sigh.

Back to the food.

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Baby food to be exact.

And no, I’m not on the baby food diet.

I mixed it with some of this stuff…

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Soy protein powder, baking powder, cinnamon and egg whites.

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Popped in he microwave for a couple minutes, and a protein cake is born.

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Topped with more homemade maple pecan peanut butter.

 

Now. Did anyone make it this far, or did you check out at the giveaway winner? :P Don’t worry, I’ve got some free food coming up in the weeks to come!

And with that, I’m off to bed. Tomorrow shall be a fun day – spin class with the pops, lunch at my fave vegan restaurant, and a play at my old middle school! See ya then!!

 

Question of the Day: Runners- what sort of routes do you prefer? Out-and-back? Loops? Pavement? Trail? Treadmill? Flat? Hills? I realized today that I much prefer out-and-back routes to loops. Loops just feel longer! And I love a soft squishy trail, no pavement or sidewalks please.

Protein Waffles & Protein Cakes

So happy so many of you are on board for Fatty February! Emily, my partner in crime on this one, wrote a post on the positive effects of dietary fats on hormones. Go read it!

I also got some great suggestions for extra sources of fat: coconut, hummus, flax oil, fish oil supplements and low or full fat dairy (like yogurt). Today mayonnaise magically occurred to me. Leah also suggested Mexican food, which made me laugh. She’d know though – her doctor put her on a 100g of fat a day diet!

I also got some helpful comments about my skin. Some people noted it could be related to food allergies (although, I have been tested for gluten and lactose allergies and I’m clear there) and sleep! Hmm… verrrrry interesting you guys. I will keep you updated on how all of this goes. And yes mom, I am putting the calamine cream on it every night :)

Okay! It’s Wednesday! Which means it’s time for some obligatory Waffle Wednesday waffle porn!

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See that?? It’s buttah!!

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Oooh, I love it when butter melts on waffles and creates little pools. I used just a tsp and for 35 extra calories I got a little fat and a lot of good taste!

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I used my protein pancake recipe and added some frozen blueberries and ground flax. I maaaay have strategically planned today as my day off from the gym so I could make waffles ;)

Work eats:

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Banana + Naturally More almond butter for my morning snack.

Lunch:

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Ham, cheese and pickle sandwich with mustard & mayo. Baby carrots and sugar snap peas for some munching on the side.

Afternoon snack attack:

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Yoplait Source muesli yogurt cup and roasted almonds. I’m not the biggest fan of flavoured yogurts, but I love these yogurt cups. They’re almost a vice for me.

Dinner was quick n’ easy – leftovers!

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Spinach and Ham Ricotta Pie with some steamed brussels sprouts and broccoli on the side. Once again, my eyes were larger than my stomach and I served myself too much. I ended up not eating one of those pieces of pie. I always overload my plate, then feel like I have to finish it all off. Not a good combo to have!

Now, the real blogworthy event here. One of the best evening snacks I’ve had in a while.

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Sweet potato spiced protein cake.

  • 1 scoop (30g) vanilla protein powder
  • 1 tsp baking powder
  • 2 tsp splenda
  • 2 tsp cinnamon
  • dash pumpkin spice
  • 2 tbsp sweet potato puree baby food
  • 2 tbsp egg whites
  • 1 tbsp raisins

All stirred up in a mug and nuked for 90 seconds in the microwave. The “icing” is just 1 tbsp peanut butter whisked with a teeeeny bit of almond milk and vanilla extract to fluff it up a little.

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Oh. Em. Gee. This was uh-mazing. First, the texture!! It was the best texture I’ve achieved with a protein cake yet. I think it’s because I doubled the protein powder,which made it more “cake-y” and less “sponge-y.” And how can anything doused in cinnamon and peanut butter not be delicious? Exactly :)

Today’s fat intake: 54g, or 31% of macronutrients. Don’t worry, I won’t be pointing this out everyday. I’ve just been counting my calories these past few days so it’s easy to grab the info!

Yes, I am counting calories. I am still incredibly unhappy with my weight gain, as I touched upon in this post. A weight gain that I blame on goodies such as those seen in this post. I’ve confirmed the extra belly pudge by taking my measurements, so my eyes aren’t just deceiving me when I look in the mirror. ‘Tis the tale of maintaining weight loss – it’s always going up and down and never staying the same. Thankfully, it’s at least no longer going up ;)

Oh, and for those of you that are interested, I tried out Spark People and didn’t care for it. So I went back to ole faithful The Daily Plate/Livestrong. They have a “New MyPlate” option for tracking which I lovelovelove. Much easier.

Okay bloggie friends, that wraps it up for tonight. See ya tomorrow for some more fat, a cardio sesh, and a more serious topic that I think many of you will be able to relate with. See ya then!

Made At Home

Well hello there! Hope everyone had a fantabulous weekend!! Mine was near perfection. I finally got the 8 hours sleep I was craving last night, then made myself a pancake feast.

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My usual protein pancake recipe (found under the “Eats” tab!) topped with a mixture of 1/2 tbsp almond butter, 2 tbsp banana baby food, 1 tbsp molasses, 1 tbsp sugar-free syrup. A random assortment that was ooohhhsogood.

I spent the morning in bed doing blog updates! I made a new header and some minor changes to my About page, The REAL Story and Fave Posts. More updates will continue next weekend. I’m going to add an exercise page with my favourite cardio and weight lifting workouts. It’s gonna be good! (I hope)

I eventually made it to the gym for some treadmill + upper body weights.

Treadmill – 1% incline

Minutes MPH
0-5 3.5
5-6 6.0
6-7 7.0
7-9 6.0
9-11 7.0
11-14 5.8
14-17 6.8
17-21 5.8
21-25 6.8
25-28 5.8
28-31 6.8
31-33 5.8
33-35 6.8
35-36 5.8
36-37 6.8
37-40 3.5

Back + Shoulders

Exercise Weight Reps Sets
Assisted pull-up 75 lbs 6 3

Chest + Back

Exercise Weight Reps Sets
Dumbbell bench press 20 lbs ea 10 3
Seated cable row 55 lbs 8 3

Triceps + Biceps

Exercise Weight Reps Sets
Skull crusher 20 lbs 10 3
Barbell curl 20 lbs 10 3

Shoulders + Abs

Exercise Weight Reps Sets
Dumbbell shoulder press 15 lbs ea 8 3
Plank bw 60 sec 3

First, I gotta give Janetha credit for the treadmill intervals. Or, her mom anyways ;) I started out too fast. I wish 6.0 mph was a “jogging” speed for me, but it’s more my legitimate “running” speed. So I had to take it down to get rest between the faster spurts.

As for the weights, my arms are mush. I barely made it through those shoulder presses!

Came home and refuelled with an breakfast sandwich and sweet potato cheetahs.

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Yummm!!! I always crave eggs after weight lifting, I have no idea why.

I hit up the grocery store after and had an exciting food find!!!

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Kashi Dark Chocolate Coconut Fruit & Grain granola bar. For the longest time we just had the Kashi chewy bars here, and only just got the cereal ones. I embarrassed myself yet again at the Superstore upon finding these bad boys.

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They also had the pumpkin flavour, but this one obviously caught my eye first. Dark chocolate and coconut? Yes please!! It was pretty small, and tasted borderline stale. But my goodness the chocolate on top is goooood.

After my snack I got to work in the kitchen! First up: Beek’s Coconut Chia Granola.

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You may recall Bekah sent me some of her famous granola over the holidays. I LOVED it. I offered Bekah the opportunity to come here and make the granola for me on a regular basis, but instead she told me to make it myself :P

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I followed her directions almost perfectly…

Bekah’s Coconut Chia Granola:

recipe adapted from the back of the Let’s Do Organic brand of coconut flakes:

  • 3 cups rolled oats, gluten-free if necessary
  • 3/4 cup unsweetened coconut flakes shredded coconut
  • 3/4 cup sliced almonds
  • 1/2  cup pure maple syrup (I use Grade B.)
  • Vanilla extract and cinnamon to taste. (I like a lot, probably 1 t of each, and then some.) 1/2 T of each
  • 2 T safflower oil canola oil
  • 2 T chia seeds

Mix allllll together in a bowl or directly on a cookie sheet, bake at 375 degrees for 25-30 minutes, making sure to mix up the granola one or two times while baking, to ensure even coloring (NOT burning!)

I pulled it out to stir every five minutes or so, burning my tongue on a nibble every single time :P

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Best. Granola. Ever. Seriously guys, go make it yourself. The sooner the better.

Next up was another batch of my homemade protein bars. Pretty much the same as last week, but with a touch less water.

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  • 2 cups rolled oats
  • 4 scoops chocolate whey protein powder
  • 1/4 cup almond butter
  • 2 tbsp shredded coconut
  • 2 tbsp mini chocolate chips
  • < 3/4 cup water

All mushed together and pressed into a 9×9 baking pan. No baking though, just put in the fridge to harden.

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Then cut into 8 pieces and wrapped up for the week!

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I changed the recipe just a tad, so the stats are slightly different: 174 calories, 6g fat, 17g carbs, 1g sugar, 3g fibre, 15g protein. Still not too shabby!

Then it was on to Homemade Sunflower Mustard Hummus.

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Yes, you read that right mustard hummus.

  • 1 can garbanzo beans (+3 tbsp of their liquid)
  • 1 clove garlic
  • 1 tbsp mustard
  • 1 tbsp sunflower seed butter (I used Deb’s!)
  • 1/2 tbsp cumin
  • salt + pepper to taste

I added the mustard because I’m out of lemon juice. Oddly, it turned out quite sweet!

Last, but definitely not least, I made my meal for the week. I stumbled upon this Mark Bittman chili recipe in Runner’s World that’s chock full of veggies. Sign me up!

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Bean and Vegetable Chili

3 tablespoons olive oil Canola spray
1/2 pound ground beef, pork, turkey, or chicken – 1 whole pound
Salt and freshly ground black pepper
1 onion, chopped
1 tablespoon garlic, minced
2 small one big eggplant, cubed
1 medium zucchini, chopped
2 carrots, chopped
1 cup 2 cups mushrooms, quartered
1 fresh or dried hot chile, seeded and minced
1 teaspoon 1/2 tablespoon ground cumin
1/2 teaspoon 1 teaspoon dried oregano leaves
1 cup canned tomato, seeded and chopped 1 can no-sodium tomato sauce
4 cups canned 2 cans kidney beans, liquid reserved
Vegetable stock as needed (about two cups)
Fresh cilantro for garnish

Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.

Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.

Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn’t enough).

Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.

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I thought it tasted a little bland so I topped my bowl with salsa.

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MMmmm…. love me a chunky chili full of veggies :D

Now I am officially ready to start my work week :)

Those of you who expressed interest in the Banff Blogger Trip should have gotten an e-mail update on it :) Our dates are June 8-15 with tons of fun things in between. If you’re interested and didn’t get the e-mail, let me or Holly know: thegreatbalancingact@gmail.com or healthyeverythingtarian@gmail.com

Some things are just a no-brainer:

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SO excited!!!

Okay, it’s waaaaay past my bedtime. I need my beauty rest for spinning tomorrow!

Question of the Day: What store-bought items do you usually like to make at home? I love making my own hummus. And I must say, I’m really getting into this homemade protein bar thing. SO much cheaper, and I feel better eating them knowing the ingredients aren’t as scary.

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