Quick Meals & Sweet Snacks

Before you read; This post isn’t all about chicken. But naturally, I rant about it for a solid half hour.

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Chicken is a pretty touchy subject for those who eat it all the time. When I first started becoming more aware of my eating habits, my focus was mostly on counting calories. Chicken seemed to be something that fit my macros appropriately. I could also eat a larger portion of chicken for a lower amount of calories than, say, ground beef. I always favored chicken… chicken breast, chicken thighs. I’d have chicken for breakfast, lunch, or dinner. Chicken for days. And I mean…DAYS. So here I am, making my grocery list, and realizing that I have to buy some chicken. Buzzkill of the century. It’s more the thought of chicken that’s been pissing me off. In reality, when I sit down and eat it, it’s not that bad. I go through stages with my diet. Sometimes my go-to is chicken and sometimes it isn’t. I realized it’s because I never really experimented enough with chicken. Pictured above is chicken I seasoned with Lemon Juice, Mrs. Dash Chicken Seasoning & Mrs. Dash Spicy Seasoning. The lemon juice adds some moisture to it, and the mix of seasonings keep it exciting.

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Pictured above is a dish that looks a lot more fancy that it is. It is, simply, 5 cups of Kale, 2 cups of Mushrooms, under 1 pound of chicken, seasoned with Lemon Juice & Mrs. Dash Chicken Seasoning.

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I cooked this dish on 400 degrees for I don’t know how long. Estimate 25-30 minutes. Depending on the intensity of your oven. Anywho, I cut the chicken up into slices, added more lemon juice, and put it back in the oven for another 5-10 minutes to ensure that the chicken was fully cooked. (I realize I need to start writing things down when I cook them so I don’t forget how to cook them. On my way to be the number one cooking blog in America..)

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I served my dish over a mixture of brown & wild rice and quinoa. It was very tasty and the chicken kept it’s moisture! Nobody likes dry chicken.

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This chicken dish was prepared in my cute little crockpot. I stared at my chicken for a solid ten minutes because I couldn’t figure out how to cook it and the last thing I wanted to do was cook these babies whole. Shredded chicken was my best bet. I put a pound and a half of chicken in my crock pot with 1/2 cup low sodium chicken broth. I added Lemon Juice (obvi), Basil leaves, and Mrs. Dash Italian Blend seasoning. You haven’t lived until you’ve used Mrs. Dash Italian Blend seasoning… it’s a game changer. I let it cook on low for about 8 hours. I then changed it to warm and let it sit, which is something I’m never gonna do again because it wasn’t nearly as juicy as it should have been. So, next time, I’ll probably cook it on high for about 5 hours max and take it out. In the middle of the day, I slowly started shredding the chicken. Once it was cooked through, I shredded it completely and let it sit. The flavor was perfect but the chicken was slightly overcooked. I think I’m gonna try again today. I would have taken pictures of the finishing project but it was gone in 60 seconds or less. I’ll document when I’m more successful.

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Oh, tilapia. I have the same opinion about tilapia as I do with chicken. I cooked 7 ounces of Tilapia in Mrs. Dash Italian Blend seasoning and lemon juice. I put my tilapia over sliced celery, and a delicious slaw I’ve been buying from Kroger! I added lemon juice, hot sauce and horseradish mustard to the top and mixed it like a salad. It was delicious! I’ve been doing this with my tuna, too. The slaw adds a perfect crunch!

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I cooked about 3 pounds of Ground Turkey meat with Lemon Juice, Basil Leaves and a blend of italian seasonings that my mother gave me while I was home last weekend. The seasoning is delicious and has no sodium! Pictured above is just 6 oz of Ground Turkey with asparagus and carrots. I added hot sauce to my ground turkey. Perfectly portioned meal. Meat & veggies, you can’t go wrong!

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Pictured above is the same ground turkey meat I cooked, over rice and veggies, and a little bit of Mia’s Basil Marinara sauce! This meal gave me my italian fix, without the splurge! This was about 6 oz Ground Turkey, 3/4 cup rice, and two cups veggies! When I eat rice I typically eat 1/2 cup (measured cooked) brown rice.

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Onto some more “sweeter” options. Everybody likes a sweet every now and then. We’re only human. Sweet potatoes aren’t exactly a “sweet”, but they taste like candy when cooked to perfection! I turn my oven on 400 degrees and let my sweet potato sit for about an hour. I take it out when it starts oozing. (Oozing? Ew.) I haven’t made sweet potatoes in awhile, but I’m back on that bandwagon.

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Rice cakes have been my go-to snack lately. It may be one of those obsessions that I will soon get tired of, but right now I’m on a roll. I have been limiting my nut butter to, barely, twice a week. Rice cakes are also a great snack choice when eating nut butter because you are less likely to overeat. I just spread one tablespoon of nut butter on one rice cake, add some jelly, and I get my peanut butter and jelly fix! I haven’t been eating nut butter because it is so easy to overeat. You’d be lying if you said you’ve never sat there with a spoon and your jar of peanut or almond butter. Once I stop eating nut butter for a week or two, I stop craving it. Allowing myself to have it every now and then keeps me disciplined. I know I can eat it, but the less I have it, the more likely I am to have it in moderation. Portion control.

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I might do a whole blog post about Quest Bars, so I’m going to keep this light. This is a Cinnamon Roll Quest Bar, baked in the oven on 350 for 6 minutes, with 1 tbsp Nut Butter & 1 tbsp Jelly on top. I’d talk about it, but all you have to do is look, and you get the picture.

IMG_5296Last but not least… Cucumbers? As many of you know, there is a huge community of “fitness freaks” on the social media site, instagram. #FitFam #EatClean #InstaFit I recently saw someone post a bowl of cucumbers with…cinnamon? I thought it was weird, but then I heard from a friend how delicious it really was. So I cut up my cucumbers, added cinnamon and liquid stevia, and holy crap it was good!

As you can see, all of these meals are very healthy, easy, and diet friendly! Eating healthy doesn’t have to be a chore. It can be fun! You just have to get in the right mindset and you’re halfway there. Enjoy!

Yours Truly,

Stef

A Foodies Tour: Wilmington, North Carolina

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Last weekend I spent a WONDERFUL weekend in the beautiful town of Wrightsville Beach, North Carolina. My best friend Casey is a senior at the University of North Carolina Wilmington and a visit was long overdue! Casey is lucky enough to go to a beautiful school, surrounded by amazing places for food & drink, and not to mention, the beach! I thought it’d be fun to document as much of the food as possible! As many of you know, I’ve been trying to diet, but this was one trip I was willing to splurge for! Our friend, Jenna, goes to school at High Point University, so she came a long for the trip as well! Not only do the three of us love each other, but we love food. Casey, Jenna and I also have a love for natural foods. Farm to table restaurants are a favorite of ours. We love finding delicious restaurants where we know the food they are serving us are natural, organic, whole foods! Though we all love to splurge on lifes greatest temptations, like tequila shots and pizza, we are great at finding a balance between health and fun. Before I send you on this tour, I’d like to thank Casey for an AMAZING trip in Wilmington/Wrightsville Beach, North Carolina. No wonder she never comes home to Maryland during breaks, I’d go back in a heart beat!

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Okay, I know what you guys are thinking. This looks disgusting… I know. I thought I’d include my last Tupperware meal before my flight to Wilmington. This was tuna with mustard and rice cakes. I love this meal, sue me.  After four hours of traveling, between two flights and layovers, I arrived in Wilmington starving! Luckily, Casey was also ready to smash some food, we chose sushi, white girl problems.

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A staple at any sushi restaurant is the Edamame. Extra salty, or no salt at all, edamame is delicious! I do have to say, the salt helps 🙂

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And welcome to sushi heaven. I thought I’ve enjoyed sushi before, but these rolls surpassed all expectations. I had to double up on Gluten & Dairy digestive enzymes, but luckily they provide Gluten Free Soy Sauce for rolls. No surprise here, Casey and I finished all three rolls. This usually isn’t such a challenge but these rolls were huge.

King Kong Roll

Red Snapper and Avocado Cooked Tempura Style, Topped with Spicy Tuna, Scallop, Crab, Crunchy, Scallion, Masago and Special Sauce

Ninja Roll

Tuna, Salmon & Avocado Topped with Scallop, Crab, Crunchy, Orange Sauce & Eel Sauce

Hurricane Roll

CA Tempura Roll Topped with Spicy Tuna, Scallion and Eel Sauce

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Epic Food Co. 

Epic Food Co. serves up a Breakfast, Lunch and Dinner menu. They serve flavorful dishes to fit your dietary needs, as there are many gluten free and vegan options. They have perfect portion sizes, and you leave feeling satisfied, not stuffed! There are many great things on the menu, a long with an option to make it “Your Way”. Casey and I chose to make our own fresh bowl!

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Caseys bowl consisted of Brown Rice, Chicken, Sprouts, Spinach, epic PICO, and veggie sauté. Casey chose the Avocado Chile Lime dressing as her sauce, on the side.

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My bowl consisted of Brown Rice, Chicken, Spinach, epic PICO, basil, and veggie sauté. I followed in Casey’s foot steps and got the Avocado Chile Lime dressing, on the side.

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Casey and I both got ourselves a side of freshly homemade sweet potato chips! I can’t explain how delicious these were, you’ll have to try them out for yourself.

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Epic does a great job in guaranteeing fresh ingredients and great service. They also include the nutritional values on the Epic menu, or the menu that is already created for you if you don’t choose to make it Your Way. The food tasted fresh and healthy, it was a delicious meal without the splurge! And well deserved after Casey and I hit the gym right before this meal 🙂

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After touring Wilmington & Wrightsville Beach for a bit, it was time to make dinner! We spent the day checking out local markets and picking up delicious ingredients for our homemade dinner we were planning that night! We picked up most of our ingredients at Trader Joes. Not to mention, my new favorite sparkling white wine! (I totally forget what it’s called, I’ll have to stalk Trader Joes next time)

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We made 1 pound of Gluten Free Brown Rice pasta!

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Mixed with 1 pound of White Ground Turkey meat! Seasoned with oregano, garlic, minced onion, italian seasoning, and salt and pepper!

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While that was cooking, we made a small antipasta to hold us over. I live for antipasta. Olives, salami, pepperoni, capicola. All that’s missing is cheese and crackers! Man, I miss mozzarella. #DairyFreeProblems

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Our pasta dish was amazing! The sauce we used was a Basil Marinara from Trader Joes. We had enough to hold us over, and then it was time to hit the town!

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Casey took us out to the beach bars for some drinks and yes, there was dancing! This lucky girl lives right near the beach, just over the bridge and down two blocks!

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We spent Saturday a little tired & drowsy, but we made it to the beach. It was a beautiful day, just not nice enough for bathing suits! After a long day of walking, beaching, and mostly napping, it was time to celebrate National Margarita Day! Casey works at On The Border and they were having $1 Margaritas! We started with happy hour there. Guacamole live was a necessity! We finished the night at Tower 7, Casey’s favorite place for Mexican food & Margaritas! I got the steak fajitas. We all cleared our plates and were home by 9 for a much needed nights sleep!

The Basics

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On Sunday, Jenna headed back to High Point University after a delicious brunch at The Basics. The Basics is in downtown Wilmington, which is an adorable and quant part of Wilmington! Casey got the Quiche special, which looked delicious!

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I got the Carolina Cobb Salad, without blue cheese. I saw someone eating this when I walked in and it looked so fresh so I had to get it!

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Jenna got the Spinach Feta Grill. I was so jealous! This meal was a thick cut toasted baguette with poached eggs, creamy spinach, artichoke and feta. Biscuit on the side, of course!

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We spent the next few hours at Port City Java, where scenes from We Are the Millers was filmed! Jenna left us to do homework. I, unfortunately, had a paper to write, and Casey had some exams to study for. After our homework was finished, we went on a run and got ready to go to the airport for my 5 o’clock flight back to Ohio!

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The struggle is usually so real at places like airports for people with “dietary needs” like me. Luckily, Wilmington had a local eatery right in it’s airport! The women who helped me explained where their meat was from, and that it had no fillers! I got a burger with onions and mushrooms over lettuce. I covered that thing in ketchup, as if we’re surprised.

I hope you enjoyed my food review on Wilmington & Wrightsville Beach, North Carolina! Stay tuned for a Foodies Tour of New York City after my trip this weekend!

Yours Truly,

Stef

A CrockPot Mishap

My CrockPot Mishap

I wanted to make some sort of delicious crockpot recipe but then I remembered that I am unfortunately not Juli Bauer. I also wanted to keep it as “clean” as possible. I threw some stuff together and this is what happened. It turned into a half soup half chili type situation, but it was seriously delicious!

✔️2 Pounds Ground Turkey
✔️2 Cups Kale
✔️1 Pepper (I used 1/2 Red, 1/2 Yellow)
✔️1 Cup Chicken Broth
✔️3 Chopped up Garlic Cloves
✔️Lemon Juice, Mrs. Dash Italian Medley, Basil

Put your ground turkey into your crockpot, add the Kale, peppers, seasonings, garlic & broth! One step process, people. You’ve got this. I served myself about 1.5 cups of this recipe over 1/2 cup of Brown & Wild rice.

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Yours Truly,

Stef

Mushroom & Basil Turkey Muffins – Simple & Healthy!

Plain ground turkey meat is not all that appetizing. What makes it so delicious is the seasonings, flavors, and salt that you can add to it! But what do you do if you’re like me and you’re trying to keep your salt to a minimum and your diet as clean as possible (without going stir crazy)? So I’ve been following a very strict “plan” and am ready to experiment just how strict I can stay while still adding loads of flavor. Below is the ingredients & cooking instructions for my delicious mushroom and basil turkey muffins! Before you scroll down, keep in mind this was during one of my cooking binges. Anyone else go on cooking binges? I was bored, in general and with my diet, so all of the sudden I cooked up everything I just bought at the grocery store into three GREAT dishes, this one included, that I will be sharing with you all! When I go on these cooking “binges”, I typically just eye everything. I have become very good at eye-ing ingredients, so don’t be worried – you can trust me.

Mushroom & Basil Turkey Muffins!

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Approx. 1 pound Ground Turkey Meat
2 cups cut up Mushrooms

Mrs. Dash Italian Medley Seasoning
Lemon Juice
Basil

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Combine all ingredients into a bowl (or your meat container, I honestly just didn’t want to do dishes). This is where eye-ing your ingredients comes in handy. Do you want the flavor overloaded with Basil? Go ahead, girl, sprinkle as much as you want! The same goes for the lemon juice and italian medley seasoning. (I know I said “girl” but, dudes can make this recipe too, in case you were wondering)

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Mush (professional cooking terms) your ingredients together until everything looks portioned. This is a good time to decide if you need to add more basil, lemon juice, or Mrs. Dash.

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Portion your “mush” into muffin tins. Mine fit perfectly into six muffin cups! (Don’t forget to use Pam!)
Cook on 400 degrees for 20-25 minutes! Cooking time may vary, as my oven is pretty strong.

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To make sure they are done, place your fork in them, if they slide right out and are nice and firm – they are finished! If not, put them in for another 5 minutes.

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Makes 3 Servings
Serving Size: 4 oz (two muffins)
Approx. 170 Calories, 9 g Fat, 1 Carb, 23 g Protein

You really can’t go wrong with this recipe! If you prefer ground beef, go for it! These muffins are great on-the-go and portioned perfectly! For all of you heavy lifters, all six of these muffins may be your whole dinner. For some, two muffins is just enough! I ate my portion with 1/2 cup Brown Rice and 2 cups of broccoli. Hash tag eat clean, hash tag meat for dayz.

Yours Truly,

Stef

 

Paleo Pesto Meatloaf

So we all know that ground turkey meat and turkey burgers are many first-time dieters first step towards greatness. When I started dieting, I lived off turkey burgers. Almost every day was a plain turkey burger, or ground turkey with veggies. That’s boring. I do not want to eat that every day. So when I get bored I try to make the most delicious and nutritious meal possible. Here’s another simple-as-pie tip from me to spice up your ground turkey.

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I found these amazing mini-meatloaf tins to make my meatloaf in. I used 14 oz of ground turkey meat and mixed it with about 1/3 cup of my homemade pesto. I did my meatloaf in layers, to ensure it had the best flavor. I put a layer of meat on the bottom, then placed a thin layer of pesto. I continued that process until the meatloaf pan was filled, and placed another smaller layer of pesto on the top. I cooked this on 375 degrees for about twenty minutes. I checked my meatloaf, then kept it in for another 15 minutes. (This may vary depending on the quality of your oven.)

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There we go! Completely paleo. Try not to eat the whole thing…unless your diet calls for 14 oz of ground meat. Otherwise, go for it. I’ve made this with ground beef before, and it is just as delicious. The flavor of the turkey meat is a little more plain, therefore the pesto is more potent. That was my goal, I love pesto. I paired my meatloaf with some sweet potato fries. I have to make those in servings, as I go, because I have a hard time not eating the whole tray of sweet potato fries… Not afraid to admit that. Five minutes later they will absolutely be gone. Sweet potato’s are by far my favorite carb source. Here are my two favorite ways to eat them.

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Fries! Yum. Lather them with olive oil and salt. Add garlic, or any other spices. If you’re a cheese eater, add parmesan cheese. Do your thing. I put mine in the oven differently every time, it depends how you cut them. I believe these were on 350 for about 20 minutes.

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A very well done sweet potato with cinnamon and cashew butter. If you’ve never tried this you’re in for a treat. Perfect combination of carbs and fats, and the cashew butter melts right on. I’m waiting for the moment I try it with peanut butter… we’ll see.

Loaded Balsamic Chicken Pasta

I absolutely just cooked myself the best dinner I have ever eaten! I wish I wrote it down as I went… I waited till the end and hope I got it right!
Measure out 2 oz of Pasta, I used Gluten Free pasta! Start your water and bring it to a boil. Add pasta to water when it boils. Then I soaked about 6 oz of chicken in some balsamic, salt, onion powder, and Mrs. Dash. (See picture of seasonings below) Cook the chicken on medium.

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Seperately, cut up two medium sized tomatos. Pour one tablespoon of Olive Oil (I used Garlic Olive Oil from Roots…I recommend the garlic olive oil!) Add (close to but less than) 1 tablespoon of Balsamic, a sprinkle of salt, garlic nuggets, and onion powder. Put it on medium heat in a frying pan and let it simmer into more of a sauce consistency.

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When your pasta is finished, strain and add it back into the sauce pan. Add your sauce to the sauce pan with the pasta.

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Then sauté your vegetables. Mine were already cooked, so I just needed to heat them up. I added a small amount of all of the seasonings pictured to my veggies as well.

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Cut up your chicken and add it to the pasta & sauce. Once your veggies are cooked or heated, add them to the sauce pan as well. This way, your food is still cooking & heating, and soaking up all the different spices… YUM!

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The finished product! Yes, it’s a huge bowl. This dinner was about 540 calories, 60 carbs, 45 protein, 14 fat, and 8 fiber. I like the look of those macros…especially after my day. I wasn’t able to eat much today at all. I ran, woded, and did some heavy deadlifts! I’ve been adding a LOT of cardio into my workouts. I take a cycling class once a week, run twice a week, and wod 2-3 times a week. I will sometimes go to our schools gym and do intervals or half hour runs on the treadmill or elliptical on days that I wod. Oh yeah…back to the machines. Ha..Ha… I’m trying to make sure that even though I’m adding so much cardio, that my strength is staying consistent. Yes, I want to lean out, but I sure as hell don’t want to lose my strength! I focused on strength all summer. I was PRing on a lot of things at crossfit. Not that I regret it, but I wasn’t focusing on my BODY and how it looked. I got to school and my clothes fit me funny… So Crossfit & cardio is the plan for now! I’ve been adding in little “treat” meals more often. My diet has been so strict for months that I am just worn out from being so concerned all the time. I’ve also been doing this for five years, its a lifestyle, and sometimes it isn’t going to be perfect. When I say treat meals, I don’t mean papa johns or oreos. (unfortunaly…) Treat meals, for example, this meal I posted above. There is nothing wrong with giving yourself some pasta, in moderation, every now and then. I also eat brown rice, quinoa, and rice cakes. Basically just more carbs…which might be OK since I’m doing so much cardio. So yeah, I’ve jumped off the paleo bandwagon a bit. I still base my diet off the paleo diet, with some small exceptions. SERIOUS obsession with rice cakes with peanut butter, banana, ground flax seeds for extra fiber. Peanut butter is another thing I havn’t been able to eat, and I can now. God has answered all of my prayers…
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My Relationship with Breakfast part 2

Just another post with my favorite healthy, clean, protein packed breakfasts. Starting the day right is so important. I’m gonna need fuel before I’m off to another city for the day, and I’m not talkin’ Sunoco. I’d tell you where I’m going…but I’m surprising someone so it’d ruin the whole thing.
Edit// This post was old and not finished in time to post it. Therefore… I went to Philly to visit my cousin , Jayme, to celebrate her birthday with her. Happy Birthday ya old fart!
I’m really bad at surprising people. My face gives everything away at all times and I’m really bad at holding back that “I know something you don’t know” grin. I’ve always wanted a surprise party…but I’m not that good at receiving things. Do you know what I mean? Like on Christmas when you’re sitting around with your family and everyone’s eyes are on you while you open a gift. You are prepared to throw your arms in the air and make it seem like you couldn’t have gone on any longer without that (probably very thoughtful) gift you just received. So maybe that makes me seem ungrateful, it’s not even close to that. Sometimes it seems like the casual “Oh I love it, Thank You!” is enough. There’s always that long stare after you tell people how much you like their gift, as if they expect you to be lying. I want people to know how much I appreciate their gifts. I want to be able to say just that, without the response from the giver being “You hate it, I’ll return it”. Nope…pretty sure I just said I loved it, did you want me to cry and get on my knees? It happens every Christmas morning. There’s always that one thing that my mom comes and grabs out of my hands mid sentence because she’s so worried that I don’t like it. I was even surprised she didn’t rip the puppy they got us for Christmas out of our hands. (How could you hate a dog?!) All in all, it’s heartwarming, and hilarious, and a little frustrating. Even if I did hate it, even if it was an umbrella with a bunch of race cars on it, it’s the thought that counts. My mom’s a crazy Italian women anyway, frustration is the core of our relationship. One second we’ll be talking the next we’ll be yelling, the men in our household will bare arms, and then we’ll laugh about something and everything will be back to normal. As normal as normal can be. All in the matter of seconds. Italians have short tempers, we jump on things. We barely listen, only to have things repeated 50 times throughout the day. I got a lot of this from my mothers side, even my mother has rubbed off on my dad. He’s also started to ignore my mother and I if we are “yelling”. He knows better. We’re just talking.
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My mother and I, yelling.
So now that I rambled, I think its time to start talking about my main topic of this post. Of course I thought I was going to do a quick breakfast post, but I start writing and things pop in my head and I find it hard to stop. There’s always a part of me that wishes I went to school for creative writing, journalism, something along those lines. Okay I’m getting off topic again, no one wants to hear my regrets about what I’m studying in school.
Breakfast
As I already talked about in a previous post. I have a serious love for breakfast. Don’t we all? I mean, pancakes, waffles, syrup, oatmeal. You can get peanut butter involved. And, friggin, bacon. But none of that is currently on my menu. I can’t even tell you the last time I had one of those amazing diner pancake breakfasts. Thank you gluten intolerance, the dog days are officially over. RIP:
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Once I lose some body fat percentage, I will probably make delicious pancakes again, every now and then. I’m thinking Sunday brunch at school. After a long week of drinking studying and crossfit reading. The perfect sunday breakfast. I make some amazing, clean, and healthy pancakes too. Sweet potato pancakes with homemade raspberry syrup, protein pancakes, the list goes on. Coming soon people, you can put your tongues back in your mouth. But for now its real food for breakfast.
These last two weeks of whole life challenge I’m doing absolutely no fruit or nuts. Too many people have told me they had great fat loss success after cutting out fruit so, I’m giving it a go. (Edit/ not giving that a go, that leaves me with too little on the menu…back to limiting) The day before I decided that I made a kale digestion smoothie. I read everywhere that pineapple and ginger are a great aid in digestion, and my mothers friend had just made one similar. So I put just that in a blender. Kale, pineapple, ginger, coconut water, and ice. I didn’t measure, I just eyed it out. Don’t go too crazy with the kale, and put a teaspoon max of ginger. Mine wasn’t AMAZING, went a little too crazy with the ginger and kale. It would be really good with a little less, so I’ll leave it up to you guys.
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Some more common things I’ll have for breakfast are breakfast bowls or breakfast burgers.
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This is my common breakfast bowl. It’s about 1 cup of spinach. 2 Eggs, 2 Egg Whites. 4oz Italian Turkey Sausage. Not sure of the exact macros for this, but I’d guess around 400 calories, 25g fat, 50g protein.
And my favorite, breakfast burgers;
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I couldn’t choose just one picture of this deliciousness. This meal is about 5 oz Ground Turkey Meat (made into patties). 1 Egg, 1 Egg white. I put 2 oz of ham on this burger. I’ll typically have a side of sweet potato, or veggies, or fruit. Or all of the above…
And now, another breakfast pizza! I didn’t change much from the last one, just some tweaks here and there. Cook it thoroughly, flip it when it’s nearly cooked through. Let the other side cook for a bit but it won’t need long. So much flavor! It was amazing;
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5 oz Chicken Breast
2 Eggs
1/2 Cup Egg Whites
1 Cup Veggies (zucchini, skinned red pepper)
4 tbsp Homemade Guacamole (or 2oz Avocado)
Basil Leaves, Salt, and Pepper to taste
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450 Calories, 18 g fat, 9 carbs, 64 Protein
Adjust ingredients to fit your nutritional needs!