Taking Action Beyond the Edge of Reason
Step 1: Stab with knife
Step 2: Place on microwave safe plate or bowl
Step 3: Cover with plastic wrap
Step 4: Microwave 12 minutes
Step 5: Split open and scoop out seeds
Step 6: Scoop flesh into strainer
Step 7: Forget while you do 10 other things in the kitchen (about 10 mins)
Step 8: Serve
This recipe takes under 15 minutes and it’s fantastic. The extra broth gives it a Pho-flare.
Macros
388 cal /serving
12C | 18F | 46P | 3Fib
Ingredients (2 servings):
Start by making your zoodles. My mom bought me this contraption for my birthday and it makes straight spaghetti out of my zucchini. I peel as much as I can to make zoodles and then I shred the middle with a grater and use it in my pancakes.
I then sauté the shrimp in garlic until they are pink/cooked.
I then add my zoodles.
As soon as the zoodles are on the heat, I add my liquids and seasonings (bone broth, lemon juice, and coconut oil, Old Bay, black pepper and seafood seasoning). Stir occasionally until the zoodles are the right texture. There will be extra liquid, which makes it pho-like.
Anyone that knows me, knows that I love Pancakes!!! When I was growing up EVERY Saturday my dad would make pancakes from scratch.
Now, I still love pancakes but have found ways to expand the volume and fill them with protein.
Macros
340cal
34C | 3F | 40P | 6Fib
Ingredients (per serving):
I use the shredded zucchini to double the volume but it still keeps the same flavor of the pancakes. I also use the egg whites instead of water as my mixing agent. This increases the protein. I like a sweeter pancake so the stevia takes it from a waffle flavor to a pancake.
Costco carries these giant boxes of pancake mix! It’s the best price I have found!!!
Step 1: Shred zucchini
Step 2: Add stevia to zucchini. I put the zucchini in first so that the pancake mix doesn’t stick to my bowl. I also love this 4 cup mixing cup. It allows me to just pour right into the pan.
Step 3: Add pancake mix
Step 4: Add egg whites
Step 5: mix with a fork
Step 6: Spray pan and cook pancakes, I find that I have to use a rubber scraper to get them to flatten out and become round… that pesky zucchini makes them weird shapes
Step 7: Stack and enjoy
I get pretty creative with my toppings, this particular day I used the Walden Farms chocolate syrup and raw unsweetened coconut to make “German Chocolate Cake – Pancakes”
I bought nutritional yeast flakes and so I’m writing a series of recipes that use them up. I am loving it!
This was an easy recipe that adds a lot of flavor to basically anything you want to put it on.
Makes 6 servings of sauce
119 Calories | 6.2C, 6.4F, 9.2P, 4.9Fib (Macros for just for the sauce)
Ingredients
I added this to spaghetti squash (still vegan) and then I added ground turkey (not vegan but delicious!)
One of my favorite “dip” recipes that I can take anywhere and people love! It is fresh, healthy and delicious!
This makes a giant bowl of gluten free, dairy free fun!
~16 servings or cups in the bowl.
87 Calories | 18.9C, 0.4F, 3.4P, 4.4Fib
Happy sharing and eating!
It is amazing what fear does inside your head and how you act it out unconsciously to “keep you safe”.
I designed a meditation about fear to work through the “reasons” for why I have been sabotaging my own success in the arena of my body transformation.
I have come to a point along my transformation where people are starting to notice and comment about the changes. This is an uncomfortable feeling because it is uncharted territory. I know how to be mediocrely fit, super strong, kinda fluffy and “thick”. This fit girl is new and weird because I don’t know how to be her. I only have history to relate to and in the past when I was smaller I was sick, accomplishing weight loss through unhealthily doing cardio and eating erratically.
A few weeks ago my coach said to me, “You are going to be in the 160s in no time.” My mind freaked out. I don’t know how to be in the 160s. I have never even thought that was a possibility. I know how to do 170s pretty unsuccessfully but the 160s, NOPE. I am really good at 180 or more. This new territory is uncomfortable and my ego craved to go backwards into the comfortable. I began sabotaging my success. I know how to over eat. I was with family and friends which became the perfect outlet. “Because” they were all eating I didn’t want to be difficult I just did what I always do… eat all the food and not be accountable to it.
My craving and desire to be in control and to be comfortable was “fed” by doing things that I knew how to do.
Most of this was all happening unconsciously. I knew that I was eating, I knew I was not tracking it and I knew that it was not going to get me to my goal but WHY?
My need for security and control were so strong that I was willing to compromise everything, (Progress, integrity, possibility).
In my case:
If there is no such thing as feelings then there is no such thing as security, and there is no such thing as uncomfortable.
I declare to be the cause in my life instead of creating because(s). Instead of getting stuck in the “what if” I am going to jump into the unreasonable.
Reason = Because
Action = [be]ing the cause
And so it is.
I have done macro counting in the past but a big shift in my life made me reach out and hire a new coach. I joined Hybrid Performance Method Nutrition 18 weeks ago. I was blessed to be paired with coach Greg Sutton. With all the shit that has come up between work, rage, police departments, traveling and finally falling into a place of growth he has “stood” by my side and supported me to find the strength within. He changes me macros and makes me laugh weekly.
There is about an 18lb difference between these two pictures.
My current macros are: 165C | 48F | 175P | 25Fib
Things I’m consistent about during this process:
The joureny is not over and this transformation contines. Follow me today for workouts, funny stories, recipes and mindfullness.