healthy things

Breakfast:

1 Activia greek yogurt w/ 1/4 cup of Pumpkin-Flax Granola

1 kiwi

Lunch: 

Green Juice (apple, 1/2 lemon, cucumber, celery, parsley, kale, spinach, and blueberries) 

Snack:

pumpkin seed melba toast w/ homemade hummus

Dinner:

1 small sweet potato, cut up and oven roasted w/ olive oil and spices

red pepper, onion, mushrooms, bean sprouts, and veggie meat crumble, sautéed in coconut oil 

Dessert:

1 cinnamon roll with icing.. I haven't eaten dessert in 17 days, but my mom made cinnamon rolls to take with her to her friend's place tomorrow and honestly, they just smelt too good not to eat, lol. They only had 160 cal., so I didn't feel that horrible about it. 

Exercise: 30+ minutes of walking with Jasey 🐶 + 30 mins of blogilates

Water: 7/8 cups

Breakfast:

2 Whole Wheat Blueberry Pancakes

1/2 cup of fresh strawberries

1 tbsp of honey

1 cup of coffee

Snack: 

1 Kind Plus, Almond Cashew w/ Flax & Omega-3

Lunch: 

nothing, oooooppppsssss.

Snack:

about 1/2 cup of "homemade" trail mix 

Dinner:

Vegetarian Stir-Fry  

Exercise: 30+ minutes of walking with Jasey 🐶 + over 6 hours at work

Water: 6/8 cups

because I didn't have a break at work today, so I didn't eat lunch. It was all "healthy", but I was just so hungry and couldn't stop adding more veggies to my stir-fry.

Vegetarian Stir-fry (in coconut oil)

3/4 cup of Asian style frozen vegetables

1/2 cup of fresh chopped veggies (bell peppers, onions, mushrooms)

1 cup of bean sprouts

65g of Chinese noodles

1 Yves Veggie Chicken Burger, cut up

1 tbsp of low sodium soya sauce

1 clove of roasted garlic

fresh cracked pepper

about a tbsp or more of Hemp Seeds

All I wanted when I woke up this morning was pancakes. We have a box of processed pancake mix in our pantry, but I knew that wasn't gonna be overly healthy, so I decided to make my own. 

1 1/4 cups of whole wheat flour

2 tsp baking powder

1/4 cup of egg substitute (or 1 egg)

1 cup 2% milk (or milk substitute)

1/2 tsp salt

1 tsp sugar (or stevia, etc)

1/2 cup blueberries (opional, but it makes them delicious)

Start by mixing your flour and baking powder together, then set aside. Beat together your egg, milk, salt, and sugar in a large bowl (big enough for the flour to be added, in addition to your wet ingredients). Stir in flour until mixed well, then add blueberries. Preheat your pan over medium heat, spray or oil the bottom, then pour about a 1/4 cup of batter for each pancake. Cook until bubbly, then turn and continue cooking until the outsides are golden brown. The batter will make 10 pancakes and you can freeze the leftovers and reheat in the toaster to enjoy at a later date. 

If you use protein powder, this would be a perfect recipe to incorporate it into. I topped my pancakes with some fresh cut strawberries and about a tbsp of honey instead of carb-heavy maple syrup. The fresh fruit makes them sweet enough to eat on their own.