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PICKLED GARLIC RADISHES!!!

In At home cooking, clean food, popular recipes, Raw food, skinny grocery list, vegan, Vegetarian On June 14, 2015 1 Comment

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    Happy Sunday babes!

As promised on my Instagram, I am bringing you my favorite and super EASY recipe for pickled radishes! On a recent trip to my annoyingly jam-packed Whole Foods, I decided to pick up produce that I normally wouldn’t purchase on my weekly shopping trip. These babies were calling my name! Big pink balls….hmmm. I’ll take em’.

Lol. Anyyyyyyway… I promise they’re REALLY delicious raw, pickled, or cooked. Why should you consume these big pink balls…

HERE’S WHY!

  1. Radishes are very good for the liver and stomach, and it acts as a powerful detoxifier too. That means that it purifies the blood and eliminating toxins and waste. 
  2. Radishes are considered roughage, which means that it is composed of indigestible carbohydrates. This facilitates digestion, water retention, and it fixes constipation, which is one of the major causes of piles.
  3. Radishes are diurectic in nature, which means that they increase the production of urine.  It also cleans out the kidneys and inhibits infections in the kidneys.
  4. Radishes are very filling, which mean that they satisfy your hunger without running up your calorie count. High in fiber and low on the glycemic index
  5. Are rich in vitamin-C, folic and anthocyanins, they have been connected to treating many types of cancer, particularly colon, kidney, intestinal, stomach and oral cancer. Radishes are part of the Brassica family, and like the other members of that taxonomic classification, these cruciferous vegetables are packed with antioxidants.

For more info… read up on Organic Facts. *source

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This glorious pickled veggie is fabulous over some BOMBA carne asada tacos, or some Soyriso tacos for all my Vegetarians out there 😉 Throw some on a salad, and even use up some of the vinegar as dressing! Helllllo!!!

Point is…it’s very versatile! Hell, even throw in some sliced carrots and jalapeños for some more bite!!!

INGREDIENTS:

  • One bunch or organic radishes
  • 3/4 cup water
  • 3/4 cup vinegar (Iused organic apple cider vinegar, but you could use white, or red)
  • 2 cloves chopped garlic ( I like it really garlic-y, otherwise leave whole)
  • 3 tbsp honey (I used Natures Hollow -sugar free)
  • 1 tsp whole peppercorns
  • 1 1/2 tsp sea salt

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DIRECTIONS:

***Rinse radishes and cut the green tops off.

***Use a mandolin to thinly slice radishes or use a very sharp knife. Add into mason jar or other canning jar that can be securely tightened. Add chopped or whole garlic, and peppercorns

***In a saucepan, heat up water, vinegar, honey (or sugar) and salt until BEFORE it boils.

***Let the liquid cool before adding it to glass jar of radishes.

***Once cool, add mixture into the jar and tightly seal.

KEPT IN THE FRIGDE FOR UPTO 2 WEEKS. 

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Hope you all enjoy! It’s super easy, and remember, you can pickle faaaaakin ANYTHING! Pick up some glass canning jars and lesssss go!

Please let me know if you try this out!

xoxoxo!!!

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THE GADARENE SWINE! Best Vegan In town!

In clean food, Dinner dates, Fridays, Restaurants, spotlight, Uncategorized, vegan, Vegetarian On June 5, 2015 1 Comment

Fresh Friday here at From Fries To Fit!

Although todays post is dedicated to my vegans…there’s no doubt that ALL vegans, carnivores, and vegetarians alike would go batshit over the beautifully crafted food at The Gadarene Swine. The VEGAN sister restaurant to Scratch BarLA, in which chef Phillip Frankland Lee offers a complicated, artistic but perfectly paired array of mostly animal fats & proteins. My kinda thing. FOR SURE. The Gadarene Swine is the OPPOSITE. Ode to the Vegetable! (without skimping on the flavor of course!) Have you ever heard of a meat eating chef opening up a vegan spot? Yeah, me neither. Well, when I caught wind of chef Lee’s “no animal, all vegan” new venture here in Studio City, I thought, “hmmm this could be perfect!”

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Listen, I’m no vegan, and clearly, he ain’t either honey, but as a food lover…foodie…whatever you want to call it, I can appreciate the art and tastes of all cuisines.  The “Valley” has been on the way up in restaurant culture. The fact that I don’t have to shlep back to Downtown or Hollywood to have a delicious and interesting meal, makes me fuckin’ jump for joy! So, when my brother’s GF, Sarah, a veggie aficionado, came into town from Vancouver, I knew this was going to rock her world.

Sarah, Mom, & I walk in, and are immediately drawn to the beautiful, rustic garden patio. Wood, plants, and succulents everywhere. A mini oasis if you will. Let me make something clear here…this isn’t your typical “Veggie Grill” experience. This is fine dining babes. With that said… expect fine dining prices.

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As we cozied up with our Pinot’s, we selected various dishes from the A La Carte menu. Other menu options include: 3 different chefs choice tasting menus, with option of wine pairing. So fancy for the “valley”right?!. Haha. Get into it people. It’s an experience, ok?! The staff was very nice. Each dish explained, and service was above par.

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First up…Olive Stuffed Olives…. Holy, BEST THING I EVER, SO CAREFULLY PUT in my MOUTH!!!!  Soft on the inside, crispy on the outside without being greasy. Made with a touch of honey.

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Each presentation better than the next. Homemade, lightly toasted sourdough alongside crushed tomato oil with balsamic glaze. This was so delicious! So full of flavor. I mean…it’s in a nest for god’s sake.

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Ok, here’s where it gets really fabulous. Look at those colors! This, ladies & gents, is a multi-colored blackened cauliflower, over a bed of creamed cauliflower, topped with dehydrated cauliflower chips & chopped pistachios. O.M.GEEEEEEEE! Loaded inside a beautiful clay bowl, the display itself makes you NOT want to share. Chef Lee somehow manages to separate the flavors of the same vegetable through different textures and seasonings. FAVE!

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Ok, mind you…I’m not eating all of this alone. Lol. Between 3 of us, we shared everything. Here is a shot of our next dishes up.

Dirty rice and Hand torn pasta with shaved onions. Both incredibly flavorful! The pasta was done al dente with pureed tomato sauce filled with great texture derived from capers, fresh greens, shaved onion and even, a hint of sweetness from a lil fruit. Perhaps it was pineapple. Not sure, but it definitely held up to, even some of the best pasta I had in Italy recently.The crispy rice was incredible. Brown rice flavored with nori, filled with mushrooms, squash, crispy onions, shaved carrots, avocado… etc. Honestly one of the best vegetarian/vegan meals I have ever had. I know ya’ll, bold statement, but I felt fresh, not heavy. Not one bite of tempeh, tofu..none of that. Everything centered around the “vegetable”.

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In that bigger piece of heavy & beautiful pottery, is roasted mushrooms over burnt mashed sweet potato. Woohoooo!

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Heres a close up. Beautifully dressed with a hint of acidity, the flavors pop in your mouth, & you really hone in on all the smoky flavor of the roast. With a mix of different mushrooms, fresh peas, greens, and a few crunchy nori chips, it all comes together in a big bowl of “Bitch, taste thissss!!!”

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We had a wonderful experience here. The food… fresh, local, organic. Thanks The Gadarene Swine! Also, check out Scratch Bar in LA!

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ROASTED EGGPLANTS WITH TOMATOES & FETA!

In At home cooking, clean food, Dinner dates, popular recipes, Uncategorized, Vegetarian On June 4, 2015 2 Comments

 

Hey ya’ll!! Happy Thursday!

Things are finally slowing down and back to normal since getting back from Italy. No more jet lag, and I’m back in the kitchen to whip up some favorites to share with you!

This post is special to me. Why??? Well… let’s just say that eggplant was NEVER a top veggie of mine. I was young and dumb with the palate of a 12 year old. LOL. Proud to say, that I’ve found my inner veggie monster and now, can’t imagine not having eggplant as a staple at Ranch Relaxo. (Mi casa)

The great thing about this dildo shaped veggie, is that it’s soooo versatile. You can grill it, bake it, roast it, fry it, baba ghanoush it, bread it…well, steamed…Hmmm. NOT SO MUCH;/

Today, I’m sharing one of my favorite ways to eat it. Freakin’ ROASTEDDDD!!! Before we get into it… i want to share some of the benefits of the Purp.

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 I used the big ones for this, but you are MORE than welcome to use the smaller Japanese eggplants. Most would argue that they are more flavorful. Maybe right, but I get more meatiness out of these. It’s great as a side dish or as a main for your vegetarian homies.

The recipe is above but let’s go through the instructions.

  • Rinse and pat dry eggplants.

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  •  Cut lengthwise.

  • With a sharp knife, score the flesh deeply in diamond shapes.

  • Lay them down, open up cuts, and sprinkle with sea salt

  • Let sit, cut side up for 30 min to release excess water.

  • Pre-Heat oven to 400*

 

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  •  Line a baking sheet with parchment paper.

  • Wipe and lightly squeeze eggplants free of moisture and salt.

  • Brush cut side with olive oil (about 3/4 tsp each), sprinkle with garlic and thyme.

  • Place cut & seasoned side down onto lined baking sheet and roast at 400* for 45 min to 1 hr.

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  • Once taken out, let cool for 30 min before handling. Use a spatula to carefully remove from paper. 

  • Flip onto a plate. The eggplants will be a beautiful golden , caramel color and flattened out.

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  •  Top with chopped cherry tomatoes, feta cheese (I use reduced fat),

  • In a small mixing bowl, which together 2 tbsp olive oil, 2 tbsp red wine vinegar, And 1 tbsp oregano.

  • Pour over the served eggplants with tomatoes and feta.

BOMBBBBBB!!!!! EnJOY!

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**recipe adapted by Epicurious  & Fine Cooking.

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LIVE FIT WEEK 2 RECAP & some amazing RECIPES to keep you on track!

In At home cooking, bodybuilding, Breakfast, clean food, cleanse, fitness, fitness plan, LIVE FIT TRAINER, meal prepping, new faves, popular recipes, protein, Sunday funday, Uncategorized, weekly workout schedule On September 21, 2013 1 Comment

Happy weekend my loves!!! Today is Saturday, ( I’m sure you won’t be getting this post till tomorrow though;) but….I wanted to start catching you all up on how well the LIVE FIT TRAINER program has been going.

I just finished 2 weeks, and I feel super fit. I’ve been lifting heavier than I have ever lifted, without any cardio. Well, except my Zumba class on Mondays;) shhhh. Don’t tell Jamie Eason🙂

Anyway…if I didn’t know the extreme importance of a healthy diet then…… I sure doooooooo now!!!!! Wow! I was actually imaging my body looking like a fuckin gladiator with all this lifting and no cardio, but in fact, the opposite. My body feels tighter, not bigger. Here’s the mistake people make. Lifting heavy with no cardio….and EATING BAD!!!!! That’s when you look big. Because my meals have been super clean and consistent calorie intake, I’ve been able to stay lean WHILE bulking. Genius.

Yes, it’s not the easiest thing to do. Eat healthy all the time. Honestly, this program has you eating beyond healthy. You must make it a lifestyle. Weighing your food, counting your calories, making sure you are in the right %’s within your macros. (protein-fats-carbs) it’s a science people, and I get it. It’s not for everyone.

Check out this amazing article. It will OPEN your eyes to bodybuilding for women, and why you will NOT get bigger. THE FEMALE FITNESS BIBLE.

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So far, this is working. It’s also helped me control my binging. Myfitnesspal has kept me feeling really accountable. I’m guessing that’s what I needed. If you want results…you’ve got to make changes in your life that must be permanent. Just like my friends who have had babies…I always tell them when they’re feeling like cows after giving birth, I say… “Hey, it took 10 months to get your body like that, it ain’t gonna take 1 month to take it off!” Ok, not like I’ve ever been preggo, but…its the same thing with women struggling with weight all their lives. It took 29 yrs for my body to look like this, it ain’t gonna take 2 wks to get it exactly to where I want it. It’s about being patient, consistency, and 75% diet & 25% fitness. Your head has GOT to be in it. Trust me, throwing in the towel, which I’ve done many times over, is much easier, but seriously chicks. Lets get it together. Enough already.

Here are some of this weeks FAVORITES!!!!

All orange everythaaaaaang! New NIKE workout tights.

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Typical morning breakfast:

1/2 cup egg whites, spinach, assorted veggies, and 1/4 cup quinoa scramble with a dollop of Trader Joes fat free sour cream ( 15 calories for 2 tbsp) and hot sauce

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Typical lunch:

6 oz lean chicken breast. ( preferably organic, veggie fed) —PROTEIN
1/4 cup quinoa—STARCH
1/2 cup steamed broccoli & zucchini—VEGGIES
Add a tbsp salsa.

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Story of my life… Protein prepping… I ran out mid week 😉 tilapia and chicken breast.

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Favorite afternoon snack:
Jamie Eason’s CARROT CAKE PROTEIN BARS:
94 calories for 2 squares.

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Jamie Eason’s Carrot Cake Protein Bars
 
Prep time

Cook time

Total time

 

Serves: 8

Ingredients
  • 1 cup oat flour
  • 2 scoops vanilla whey protein
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅛ tsp allspice
  • ⅛ tsp nutmeg
  • 4 egg whites
  • ½ cup erythritol, Truvia, or Ideal ( I used xylitol) or even a couple packets of stevia
  • 8 oz baby food carrots
  • 4 oz water

Instructions
  1. Preheat oven to 350 degrees.
  2. Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
  3. Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
  4. Add wet ingredients to dry ingredients and mix together.
  5. Spray glass pyrex dish with non-stick butter spray.
  6. Pour ingredients into dish.
  7. Bake 20-30 minutes.
  8. Makes 16 squares.

Nutrition Information
Serving size: 1 Calories: 94 Carbohydrates: 10 Protein: 10

 

 

Makes 16 squares.

Check it out…already have got them packed and ready in zip lock baggies. 2 a day= a 94 calorie balanced snack. This is how we make our lives easier boos:)

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Super stoked on my new creation and DINNER idea!

VEGGIE STUFFED PEPPERS!
These are wildly delicious and only 123 calories for one whole stuffed bad boy!!!! Absolutely amazing!
Clearly, you could add some ground turkey or lean beef, but I’ve already done that here.

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This is sooooo easy! Try them out. I’ve been really into using nutritional yeast in dishes lately, and it adds this really fantastic, kind of cheesy taste to things. I am dying over it. Soooo good.
Tis recipe makes 4 large stuffed peppers.
4 servings—- 125 calories per serving. 4 gr FAT. 10 gr NET CARBS. 9 gr PROTEIN!

 

VEGGIE Stuffed Peppers
 
Prep time

Cook time

Total time

 

Author:
Cuisine: Healthy
Serves: 4

Ingredients
  • 4 large peppers (any color)
  • 1 large organic zucchini
  • 1 small onion
  • 3 cloves garlic
  • 1 cup organic grated carrot
  • ¾ cup chopped white mushrooms
  • 2 celery stalks (chopped)
  • 3 tbsp peeled canned tomatoes
  • 2 tbsp nutritional yeast
  • 1 egg
  • ½ cup fresh grated parmesan
  • spices: salt, pepper, Mrs. Dash seasonings, oregano, red pepper, garlic powder
  • Topping: Fat free sour cream and onion mix in a pouch.

Instructions
  1. Make a circular cut through the top of your peppers with a knife. remove all seeds.
  2. Set aside.
  3. Chop all your veggies & garlic like pic above.
  4. In a med-lrg pan, greased with a bit of pam or coconut oil spray, add all your chopped veggies, garlic, and seasonings.
  5. Sautee until softened. About 10 minutes.
  6. Once softened, remove from heat, and place in a lrg mixing bowl.
  7. Here, you will add…egg, nutritional yeast, parmesan, and the 3 tbsps tomatoes from the can along with some more seasonings.
  8. with that mix, you will fill the peppers to the rim.
  9. Cook in a small baking dish where they can be standing upright.
  10. Bake for 35 minutes on 375 degrees.

Nutrition Information
Serving size: 1 Calories: 125 Fat: 4 Carbohydrates: 15 Sugar: 9 Fiber: 5 Protein: 9

 

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My new GO TO DIP!!
Trader Joes is my bestie right now…
Fat free sour cream ( 15 cals for 2 tbsp) mixed with TJ’S onion mix! Bomb.com. I topped these awesome stuffed peppers with a tbsp of this mix, and fell in love. I’ve been adding a tbsp to everything, especially on my eggies in the morning;)

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And last but not least……
Probably maybe favorite meal of the day…last meal of the day….
PROTEIN BEFORE BED!!!
CHOCOLATE CASEIN “rice” PUDDING!

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Holy mother of god.

INGREDIENTS:

2 packages of SHIRATAKI Miracle Rice

2 scoops chocolate CASEIN ( I use gold standard)

2 1/2 cups SILK unsweetened vanilla almond milk (30 cals per cup)

1 tbsp unflavored gelatin

2 tbsp fat free sour cream or 0% Greek yogurt

4-5 drops stevia

DIRECTIONS:

Remove “rice” from package, place in meash colander and rinse for a while.
In another bowl, mix 1 tbsp of unflavored gelatin with the 2 1/2 cups of milk & microwave for 1 min 30 sec.
Remove and whisk in casein protein.
Once combined, add stevia & sour cream (or 0%greek yogurt) and mix thoroughly. Place covered in fridge for a few hrs. Eat as night meal.
ONLY 118 CALORIES A SERVING. Serves 3
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OHHH and of course, I can’t be forgetting to share my re-feed meal for this week. Lots of sushi last night along with a couple glasses of wine and beer.
How many calories over my max of 1460 you ask?..
Well….this meal took me 600 calories over my macro limit for the day. Taking me up to 2099.
Not bad though. Generally, refeed meals will be around 400-600 over your macros.
Yuuuuummmmmyyyyyy. I enjoyed it like such a fatty.

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THIS WEEK IN WORKOUTS:

MONDAY: chest and tri’sTUESDAY: back & bi’sWEDNESDAY: legs & calvesTHURSDAY: shoulders & abs

Here’s a little FIT-spiration for you out there!!!!
KEEP UP THAT GREAT WORK!

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We’re gonna have to remember this heading into week 3 of the LIVE FIT TRAINING PROGRAM because instead of 4x a week workouts….it’s now 5x a week.
Man up ladies!
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Happy Sunday babes! Just a lil bathroom #selfie for y’all. How is it all going??!
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MEANWHILE…..sighhhhhhh, DREAMING OF THESE…..
Beats by Dr. dre.
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Can’t stop, WON’T Stop ;)

In polar, popular recipes, Reviews, Uncategorized, zumba On January 11, 2013 1 Comment

Hello lovely readers! How is everyone? I’m wondering if everyone’s resolutions and goals are on track…. I’m feeling pretty good so far about mine! These last ten days, I’ve been on POINT! although, I’ve been having the gnarliest Mexican food craving, and last night I almost flaked on ZUMBA and running to go gorge on chips, salsa, and oo. margaritas, ugh it sounds soooo good, even now. Seriously, the struggle is real. The point is, that I managed to turn my thoughts of ” Oh hello yesss, I’m about to do werrrrk on some serious mexi” to ” EFFFF yesss, I’m about to dance my ASS off, and fell amazing!”

Thursday started off really nice, and slowwwww that is. It’s been soooo cold, that I just can’t seem to want to get up. Even to pee for god’s sake. Sooo cold! So not into that. Once I finally got up, I went straight into the kitchen, still half asleep, and made my cup of coffee. Managed to get some work done on the computer, which I desperately needed to get done, since I knew it was a super busy day at the salon, and I wouldn’t be able to step away to even read emails.

My favorite time of day, is morning. This is when I get most of my inspiration for recipes, willy is the cuddliest, and I get to enjoy my candles in my robe and slippers. I LOVE IT.
As you are aware of my eating schedule, you already know that I wake up absolutely STARVED as soon as I wake up, so, I took my iPad into the kitchen, and looked for something yummy and healthy to make for breakfast;)

As I did my ritual of flipping through my favorite blogs, sippin on coffee, when I came across a super ft breakfast idea from fellow fit blogger, blogilates. She had a recipe of an über healthy, yummy looking muffin, that was literally cooked right in the microwave.
The INGREDIENTS are 5 things!
Mine unfortunately doesn’t look as pretty, but hey, you can’t win em’ all, huh?

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I gotta admit, I actually quite enjoyed it, and knowing how clean it was, I enjoyed it even more! 😉

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INGREDIENTS:

– Less than 1/4 cup quick oats

– 1 egg

– 1 tbsp almond milk

– a handful of blueberries

– 1 packet of stevia

These were her instructions, which I pretty much followed to a T.

Place in the microwave for 1 min. Watch it carefully! This could overflow!
If the muffin top does not look firm, place back in 30 sec at a time.
Once ready, flip mug upside down onto a plate and slice some fresh strawberries to decorate.

Pretty cool right?
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Before leaving, I took Willy for a quick walk, packed a healthy lunch for work, and made a delicious chocolate protein shake with my new favorite protein, ABOUT TIME PROTEIN. The folks at About Time were super sweet and sent some samples for me to try out, so that I could share with ya’ll my thoughts and reviews. I am a huge lover of protein shakes, and with the way I like to work out, I definitely need my protein. For on the go, a shake is the best way to consume it. I will be doing a FULL post dedicated to different ways to utilize this great product. Protein baking, protein shakes, OH MYYYYYY;) be sure to stay tuned for the review, lots of info comin’ your way babes;)

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Favorite late morning snack lately!
Grapes
Raw cacao nibs
Raw walnuts.
BOMB, and pretty much a ritual now. It’s funny, I used to HATE walnuts.

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I snuck in a DOVE dark chocolate. I like one piece everyday. My allowance I guess;) I had to take a pic of the inside of the wrapper… Made me laugh…they’re really wanting you to feel good about eating chocolate. Even once you’ve already had like, 10, just keep readin! Those lovely little sayings, and you won’t feel like a cow, right?

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I won’t bother with a pic of my lunch because its literally the same thing I had in my last post… Lame:)
But healthy girls pack lunches, and even though repetitive, it keeps me from eating shit.

But hold up… I gotta share this delicious vegetarian dinner I created before I left for Zumba! I took like a million pics cuz I was so excited, and it was beautiful.

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INGREDIENTS:

 

– 1/4 onion chopped

-1/2 a shallot thinly sliced

– 1 tsp chopped/ minced garlic

-1 bock choy

– 1/4 cup chopped red pepper

– 1/4 cup chopped green pepper

– 1/2 cup sliced mushrooms (you can buy a bag of em’ already prepped at TJ’s)

– 2 cups chopped kale

– 1 Japanese sweet potato (amazing!, and purple inside) But really, you could use any sweet potato.

– salt & pepper

-1/2 tsp crushed red pepper

– 1 tbsp red wine vinegar

– 1 tbsp coconut oil

– 1 tbsp brown rice miso

– 1 egg (poached)

– chopped basil for garnish

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Ok so, typically you wouldn’t catch me dead eating egg yolks but for some reason… my body was screaming for it. I know, weird. When everyone says, “it’s always better with an egg on top” holy shit, were they right!

This was great for an easy dinner before heading out. I had all the ingredients in my fridge, so I chopped them all up, threw them in a wok and done!

Throw the sweet potato in the microwave first, for a couple minutes, so that it doesn’t take you forever to cook it through in the pan. in there for a couple min at least, or just keep feeling for softness.

throw veggies in the wok, with salt, pepper and spices. Add in vinegar and miso, keep stirring.

I would keep the heat on medium, if it’s too high, you may burn the veggies before they even cook.

when almost done, in a separate saucepan with boiling water, poach an egg. I just put the raw egg in a big sauce spoon, and dipped it slowly into the boiling water, until it sort of stayed together. a few minutes is all it really needed.

Garnish with a bit of chopped basil and salt and pepper.

Amazeballz!

(this was my first time trying the Japanese sweet potato, and I am hooked! Sweeter than any typical sweet potato I’ve ever had)

 

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Off to Zumba I went…..

But, I wanted to share my latest kitchen obsession! I took a pic, right before leaving.

The CHALKBOARD! Genius. Now, I can use it to keep try of ingredients, cooking times..etc! ugh LOVE.

 

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Class was FAN-Tas_tIc! Super fun. I love all the ladies in there, really inspiring, and you can tell, everyone just really enjoys being there. I like that energy. I wore my polar hear trate monitor, and tracked our 550 cal burn. Awesome!
After class, Jess (the one in the pink) went for a 3 mile run. Yes, in the freezing cold. Holy shit was I COLD! We wore soooooo many layers, beanies, gloves, you name it, still couldn’t manage to get warmed up.

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A little inspiration for y’all:)
I’m taking Friday and Saturday off from working out, and get back on it Sunday.

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Favorite Product Spotlight:
I’ve been using this toner about a month now… And am totally into it. It smells heavenly and isn’t harsh like your typical clean & clear toners, which have a lot of alcohol in them. Leaves my skin feeling soft and hydrated. [The Grapeseed Company](http://www.thegrapeseedcompany.com/) is dedicated to handcrafted Eco-friendly products. I really like the fact that they are a smaller company from Santa Barbara, and use really great organic ingredients. Feeling that!
Check out there site, they’ve got products for all skin types.

Spend $75 and get free shipping
Receive 15% off when you sign up for the newsletter.
Also, be sure to check the deal of the day:)

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Xo guys:)
Have a fabulous day… Sorry so late on my Thursday post.. I’m trying to get better:)