A journey to recovery through food and fitness.

opening credits: Like a rolling stone by bob dylan

waking up: Do you feel better yet? by the swellers

falling in love: Defend you by silverstein

fight song: All Alright by fun

breaking up: I felt free by circa survive (HAHA)

life’s ok: Mountain sound by Of monsters and men

getting back together: Sitting, waiting, wishing by Jack Johnson

wedding:  All I Want by ADTR

birth of child: Freckled Mary by State Radio (not sure how I feel about this one)

final battle: Trojans by atlas genius

death scene: Madness by Muse

funeral song: Tighten up by the black keys

end credits: car crash- I Will wait by Mumford & sons

This one is so much better than the last time I did this.

(via c-oyotekisses)

So this month’s package I absolutely loved! I received it from Sarah

I got:

  • Bananas Foster Uber Larabar
  • Capt Jeff’s Dill Dip
  • Blueberry Cobbler Heart Snacks
  • Strawberry Rhubarb Jam
  • Grassfed Beef Jerky

I must say that I use the jam almost every morning! I make fried egg sandwich with Low-Sodium Ezekiel bread toasted, 1 fried egg, cheese and the jam spread on the bread (sounds weird, but it’s fantastic). Also, the beef jerky was really good, too! I have a friend who’s Paleo and loves her grassfed beef and when I pulled that out of the box I just had to share it with her! It was weird how much better this natural beef jerky was then that fake over-processed stuff!

Last but not least I got the cutest card along with my package! It was an old vintage inspired SPAM card (;

Now doesn’t all of this sound awesome? Everyone who reads this should really consider joining our awesome foodie pen pal program. Every month, everybody who signs up is paired with someone randomly and you correspond with this person, find out what they like and by the 15th of every month you send out your package that you didn’t spend more than $15 putting together! Go join!

The Lean Green Bean
Lastly, if you wanna check out what I sent, check out Shawna’s blog.
Going to preface this recipe with nothing more than: I have an obsession with pancakes.
Post-Hurricane Apple Pie Pancakes
Ingredients:
1/3 cup whole wheat flour
2 tbsp rolled oats
1/2 cup chopped apple (I used Gala)
cinnamon
2/3 tsp baking powder
1 tsp vanilla
1 packet of sweetener or 1 tsp sugar
1/3 cup milk of choice (I used 2%)
1 tbsp oil or butter (Can be omitted for fat free).
Directions:
Mix together dry ingredients.
Add in wet, mix but don’t over-mix.
Nutritional info per serving: Calories- 348; Fat- 9.9g; Saturated Fat- 3.2g; Cholesterol- 6.5mg; Sodium- 316.6mg; Carbs- 57.4g; Fiber- 8.7g; Sugars- 13.9g; Protein- 10.6g

Going to preface this recipe with nothing more than: I have an obsession with pancakes.

Post-Hurricane Apple Pie Pancakes

Ingredients:

  • 1/3 cup whole wheat flour
  • 2 tbsp rolled oats
  • 1/2 cup chopped apple (I used Gala)
  • cinnamon
  • 2/3 tsp baking powder
  • 1 tsp vanilla
  • 1 packet of sweetener or 1 tsp sugar
  • 1/3 cup milk of choice (I used 2%)
  • 1 tbsp oil or butter (Can be omitted for fat free).

Directions:

  1. Mix together dry ingredients.
  2. Add in wet, mix but don’t over-mix.

Nutritional info per serving: Calories- 348; Fat- 9.9g; Saturated Fat- 3.2g; Cholesterol- 6.5mg; Sodium- 316.6mg; Carbs- 57.4g; Fiber- 8.7g; Sugars- 13.9g; Protein- 10.6g

The other day I went into work and took over for my friend Danielle. Well, she was telling me how that morning she made pumpkin pancakes for breakfast and I got a huge craving! So I got home that night and whipped up a quick batch of some pumpkin pancakes. I based them off of a recipe, but made them my own. So without further adieu…
Greek Yogurt Pumpkin (Dark) Chocolate Chip Pancakes
Ingredients:
1 cup pumpkin puree (NOT pumpkin pie filling!)
1/4 cup whole wheat flour (or almond, brown rice, etc)
1/4 cup vanilla nonfat greek yogurt (next time I might do 3 TBSP because they were pretty moist)
cinnamon
nutmeg
ginger
clove
2 squares 90% dark chocolate, chopped
4 eggs
Directions:
Mix together all your ingredients.
Fry ‘em up!
Nutritional info per pancake: Calories- 53; Fat- 2.9g; Saturated Fat- 1.1g; Cholesterol- 70.6mg; Sodium- 25.7mg; Carbs- 4.2g; Fiber- 0.9g; Sugars- 1g; Protein- 3.2g
The only things that I might do differently next time is maybe a little less greek yogurt and substitute some of the eggs for egg whites!

The other day I went into work and took over for my friend Danielle. Well, she was telling me how that morning she made pumpkin pancakes for breakfast and I got a huge craving! So I got home that night and whipped up a quick batch of some pumpkin pancakes. I based them off of a recipe, but made them my own. So without further adieu…

Greek Yogurt Pumpkin (Dark) Chocolate Chip Pancakes

Ingredients:

  • 1 cup pumpkin puree (NOT pumpkin pie filling!)
  • 1/4 cup whole wheat flour (or almond, brown rice, etc)
  • 1/4 cup vanilla nonfat greek yogurt (next time I might do 3 TBSP because they were pretty moist)
  • cinnamon
  • nutmeg
  • ginger
  • clove
  • 2 squares 90% dark chocolate, chopped
  • 4 eggs

Directions:

  1. Mix together all your ingredients.
  2. Fry ‘em up!

Nutritional info per pancake: Calories- 53; Fat- 2.9g; Saturated Fat- 1.1g; Cholesterol- 70.6mg; Sodium- 25.7mg; Carbs- 4.2g; Fiber- 0.9g; Sugars- 1g; Protein- 3.2g


The only things that I might do differently next time is maybe a little less greek yogurt and substitute some of the eggs for egg whites!

So after a really bad weekend of binging like none other, starting on Monday I needed to get back on track with my working out and my eating. I felt like crap for a few days but I’m happy to say that I’m finally back to feeling relatively normal.
As you all know, it is finally Fall which means all the good food is starting to come out! Sweet potatoes, pumpkin, squash, etc. Well this time of year, everybody loves some comfort food, that stuff that warms up your belly and just makes you feel good inside. Well yesterday, I made up my own recipe and threw it together in the crockpot and let’s just say…it’s amazing.
Pumpkin Sweet Potato Chili!
Ingredients:
1/4 cup pumpkin puree
1 lb lean ground turkey
3/4 cup corn
1/4 can beans, drained if canned (I used kidney, but next time I’ll probably use something else)
1 packet low sodium mild taco seasoning (you can use your own spices, my mom just doesn’t like it too spicy so I always do it this way to make it easier).
2 large sweet potatoes
1 cup water
Directions:
Brown up your ground turkey.
While your turkey is cooking, clean and dice up your 2 sweet potatoes and toss them in your slow cooker along with beans, taco seasoning, water, corn and pumpkin.
Once your turkey is done cooking, mix in with all of the other ingredients in the slow cooker.
Cook on low for about 6 hours.
Enjoy!
Nutritional info per serving (makes about 4 large servings): Calories- 267; Fat- 11.6; Saturated Fat- 3g; Cholesterol- 56.7mg; Sodium- 291.8mg; Carbs- 24g; Fiber- 3.6g; Sugars- 5.7g; Protein- 16.2g!

So after a really bad weekend of binging like none other, starting on Monday I needed to get back on track with my working out and my eating. I felt like crap for a few days but I’m happy to say that I’m finally back to feeling relatively normal.

As you all know, it is finally Fall which means all the good food is starting to come out! Sweet potatoes, pumpkin, squash, etc. Well this time of year, everybody loves some comfort food, that stuff that warms up your belly and just makes you feel good inside. Well yesterday, I made up my own recipe and threw it together in the crockpot and let’s just say…it’s amazing.

Pumpkin Sweet Potato Chili!

Ingredients:

  • 1/4 cup pumpkin puree
  • 1 lb lean ground turkey
  • 3/4 cup corn
  • 1/4 can beans, drained if canned (I used kidney, but next time I’ll probably use something else)
  • 1 packet low sodium mild taco seasoning (you can use your own spices, my mom just doesn’t like it too spicy so I always do it this way to make it easier).
  • 2 large sweet potatoes
  • 1 cup water
Directions:
  1. Brown up your ground turkey.
  2. While your turkey is cooking, clean and dice up your 2 sweet potatoes and toss them in your slow cooker along with beans, taco seasoning, water, corn and pumpkin.
  3. Once your turkey is done cooking, mix in with all of the other ingredients in the slow cooker.
  4. Cook on low for about 6 hours.
  5. Enjoy!
Nutritional info per serving (makes about 4 large servings): Calories- 267; Fat- 11.6; Saturated Fat- 3g; Cholesterol- 56.7mg; Sodium- 291.8mg; Carbs- 24g; Fiber- 3.6g; Sugars- 5.7g; Protein- 16.2g!
Foodie Pen Pal Day :)
I’m so glad that I’m keeping going with this program, it’s actually a lot of fun and you guys should definitely head on over to The Lean Green Bean and sign up for it! The person that I received my package from doesn’t have a website but her name is Beth!
She apologized a million times because she was saying how she was new and how what she sent might not necessarily have been the healthiest choices, but there were definitely some really good things in there!! She sent me: 2 packages of Justin’s Nut Butter (one of my faves!), a Kashi Peanutty Dark Chocolate bar, Veggie Broth, Vegetable Beef soup, Quaker Stila bars, Marie Calender blueberry muffin mix, Zatarain’s Long Grain & Wild Rice Mix, some chicken noodle soup mix and Idohoan Instant Potato mix. I used the nut butter the day after I got it (nut butters are my weakness). So thank you Beth even though you thought you didn’t do so well! I’m already signed up for next month. :-)
So to wrap this whole thing up, you really should consider joining the Foodie Pen Pal program by clicking the link below! It’s a lot of fun and you never know what kind of fun treats you might get! But hurry up and sign up by the 5th because that’s when the list of pairs gets sent out! Hope to see you there!

Foodie Pen Pal Day :)

I’m so glad that I’m keeping going with this program, it’s actually a lot of fun and you guys should definitely head on over to The Lean Green Bean and sign up for it! The person that I received my package from doesn’t have a website but her name is Beth!

She apologized a million times because she was saying how she was new and how what she sent might not necessarily have been the healthiest choices, but there were definitely some really good things in there!! She sent me: 2 packages of Justin’s Nut Butter (one of my faves!), a Kashi Peanutty Dark Chocolate bar, Veggie Broth, Vegetable Beef soup, Quaker Stila bars, Marie Calender blueberry muffin mix, Zatarain’s Long Grain & Wild Rice Mix, some chicken noodle soup mix and Idohoan Instant Potato mix. I used the nut butter the day after I got it (nut butters are my weakness). So thank you Beth even though you thought you didn’t do so well! I’m already signed up for next month. :-)

So to wrap this whole thing up, you really should consider joining the Foodie Pen Pal program by clicking the link below! It’s a lot of fun and you never know what kind of fun treats you might get! But hurry up and sign up by the 5th because that’s when the list of pairs gets sent out! Hope to see you there!

The Lean Green Bean
So the other day at my old work, a local farmer’s market, I bought a butternut squash and a spaghetti squash because I’ve never cooked with them and really wanted to give it a shot. Well I’ve been really busy with work and school and haven’t had the opportunity to really do much when it comes to cooking the past few days. But today I was off from everything and decided to break out the butternut squash. I was going to make this into a quesadilla but I thought that baking it in the oven and making it a pizza was an even better idea.
Ingredients:
1/2 gala apple, sliced
1 small butternut squash (baked and blended with cinnamon, pumpkin pie spice and stevia to taste)
2-3 tsp reduced fat feta cheese
4 crushed almonds
1 low-carb tortilla
non-stick cooking spray
Directions:
First, bake your butternut squash. Cut it in half, scoop out the seeds, spray with olive oil and sprinkle with cinnamon + pumpkin pie spice and bake in your toaster oven @ 350 degrees for 10-15 minutes or until tender.
Take your squash out and let cool enough to scoop it out and add to a magic bullet or food processor with a few drops of vanilla creme stevia and a touch of more cinnamon and pumpkin pie spice.
After blended, spread out evenly on tortilla.
Slice up your apple and evenly disperse it on top of the squash puree.
After that, top with feta and crushed almonds.
Spray a cookie sheet and transfer pizza to the sheet. Bake in the oven @ 350 for about 10 minutes.
Enjoy!
Nutritional info per serving (one pizza): Calories- 160; Total Fat- 4.8g; Saturated Fat- 0.7g; Cholesterol- 1.7mg; Sodium- 171.9mg; Carbs- 30.7g; Fiber- 9.8g; Sugars- 9.5g (all natural); Protein- 8.1g

So the other day at my old work, a local farmer’s market, I bought a butternut squash and a spaghetti squash because I’ve never cooked with them and really wanted to give it a shot. Well I’ve been really busy with work and school and haven’t had the opportunity to really do much when it comes to cooking the past few days. But today I was off from everything and decided to break out the butternut squash. I was going to make this into a quesadilla but I thought that baking it in the oven and making it a pizza was an even better idea.

Ingredients:

  • 1/2 gala apple, sliced
  • 1 small butternut squash (baked and blended with cinnamon, pumpkin pie spice and stevia to taste)
  • 2-3 tsp reduced fat feta cheese
  • 4 crushed almonds
  • 1 low-carb tortilla
  • non-stick cooking spray

Directions:

  1. First, bake your butternut squash. Cut it in half, scoop out the seeds, spray with olive oil and sprinkle with cinnamon + pumpkin pie spice and bake in your toaster oven @ 350 degrees for 10-15 minutes or until tender.
  2. Take your squash out and let cool enough to scoop it out and add to a magic bullet or food processor with a few drops of vanilla creme stevia and a touch of more cinnamon and pumpkin pie spice.
  3. After blended, spread out evenly on tortilla.
  4. Slice up your apple and evenly disperse it on top of the squash puree.
  5. After that, top with feta and crushed almonds.
  6. Spray a cookie sheet and transfer pizza to the sheet. Bake in the oven @ 350 for about 10 minutes.
  7. Enjoy!

Nutritional info per serving (one pizza): Calories- 160; Total Fat- 4.8g; Saturated Fat- 0.7g; Cholesterol- 1.7mg; Sodium- 171.9mg; Carbs- 30.7g; Fiber- 9.8g; Sugars- 9.5g (all natural); Protein- 8.1g

I’ve been getting back into the swing of things with classes and then work and I’ve been super busy! I promise I’ll post a new recipe tomorrow though :)

So since I started working out and trying to eat healthy, I’ve had this real obsession with granola. I was buying it from the store until I realized how obnoxiously packed with sugar a lot of different brands were and that’s when I started making my own! The first time I did it, I made chocolate almond butter granola but this time…I think I outdid myself and I don’t even know what I should name it. How about….Apple Peanut Butter Coco-Flax Granola?! Longest name ever, but it pretty much tells you what it is :p So if you’re not convinced yet of the deliciousness just by the name, lemme just get right to the recipe.
Ingredients:
1 cup oats
2 tbsp peanut butter
1/2 tbsp no sugar added apple butter
cinnamon
pumpkin pie spice
2 tbsp maple syrup
1 tsp flax seed
1 tbsp shredded unsweetened coconut
4 drops of vanilla cream stevia
Directions:
Pre-heat oven to 325 degrees.
In a microwave safe bowl, combine peanut butter and maple syrup, microwaving until peanut butter is melted, about 25 seconds.
After that, mix the cinnamon, stevia + pumpkin pie spice in with your pb/syrup mixture and pour over oats and combine until the oats are completely covered.
Fold in apple butter, flax + coconut.
Evenly spread out onto a pan (sprayed with non-stick spray.
Bake in the oven until granola is slightly browned about 7-8 minutes.
Remove from oven and let cool.
Store in a mason jar.
Nutritional info per serving (makes 12, 1 tbsp servings): Calories- 45; Total Fat- 1.8g; Saturated Fat- 0.4g; Cholesterol- 0mg; Sodium-12.9mg; Carbs- 6.4g; Fiber- 0.9g; Sugars- 1.2g; Protein- 1.4g

So since I started working out and trying to eat healthy, I’ve had this real obsession with granola. I was buying it from the store until I realized how obnoxiously packed with sugar a lot of different brands were and that’s when I started making my own! The first time I did it, I made chocolate almond butter granola but this time…I think I outdid myself and I don’t even know what I should name it. How about….Apple Peanut Butter Coco-Flax Granola?! Longest name ever, but it pretty much tells you what it is :p So if you’re not convinced yet of the deliciousness just by the name, lemme just get right to the recipe.

Ingredients:

  • 1 cup oats
  • 2 tbsp peanut butter
  • 1/2 tbsp no sugar added apple butter
  • cinnamon
  • pumpkin pie spice
  • 2 tbsp maple syrup
  • 1 tsp flax seed
  • 1 tbsp shredded unsweetened coconut
  • 4 drops of vanilla cream stevia

Directions:

  1. Pre-heat oven to 325 degrees.
  2. In a microwave safe bowl, combine peanut butter and maple syrup, microwaving until peanut butter is melted, about 25 seconds.
  3. After that, mix the cinnamon, stevia + pumpkin pie spice in with your pb/syrup mixture and pour over oats and combine until the oats are completely covered.
  4. Fold in apple butter, flax + coconut.
  5. Evenly spread out onto a pan (sprayed with non-stick spray.
  6. Bake in the oven until granola is slightly browned about 7-8 minutes.
  7. Remove from oven and let cool.
  8. Store in a mason jar.

Nutritional info per serving (makes 12, 1 tbsp servings): Calories- 45; Total Fat- 1.8g; Saturated Fat- 0.4g; Cholesterol- 0mg; Sodium-12.9mg; Carbs- 6.4g; Fiber- 0.9g; Sugars- 1.2g; Protein- 1.4g

So since I started eating avocados, I think that I have been eating California Avocados, the ones with the rougher skin on the outside, but this time around I decided I would try a Florida avocado just to see what all the hype was about…I didn’t like it as much. I don’t know if the one that I got wasn’t fully ripened or what but: 1) it didn’t taste that great and 2) it was hard. :(

Nutritionally speaking however, Florida avocados are supposedly considered a “liter” avocado because of their lower fat percentage. According to Nutrition Diva, here’s a bit of the background on the nutritional difference between Florida avocados and California (Hass) avocados:

"One obvious difference is that Florida avocados are larger than the California variety and so they are quite a bit higher in calories.  An average-sized Florida avocado has about 300 calories versus 200 calories for a typical California avocado.

A not-so-obvious difference is that California avocados have a higher fat percentage, which makes them higher in calories if you’re measuring by weight. An ounce of Florida avocado—which is a piece about the size of a golf ball—has about 33 calories, whereas the richer California variety packs about 50-calories per ounce (or golf ball).

This can all get very confusing when you’re trying to look up nutrition information for avocado. In order to get accurate information about fat and calories, you need to be sure that the source is referencing the same type of avocado as you’re eating.”

So to sum it all up, in moderation just like everything else, either avocado is going to be good for you, one of them just happens to be lower in fat + calories. I’ll stick to my Hass ‘cados. :)