Eat Right, Live Right

My Journey to a Better Self

[4fitandskinny]

[tobefit92]

Egg White Omelette w/ Tomato and Mushroom

Prep Time: ~5 min

Cook Time: ~10-15 min

Ingredients:

4 Egg Whites

Tomato, 2-3 slices

1/4cup Mushroom, sliced

Low Fat Feta Cheese, add as much as desired

2tsp 2% Milk, to add to egg

1/5tsp Black Pepper

Cooking Spray

Method:

Separate whites from yolk, toss the yolk. In a bowl, add milk to preference. (More milk is equal to fluffier eggs) Mix in desired amount of black pepper and whisk eggs.

Slice tomato and mushroom. In a small pan, lightly saute mushroom in cooking spray until soft and remove from heat. Set aside.

Using the same pan, put eggs on heat and allow to cook about half way through, sliding pan back and forth gently to keep from sticking.

Once about half way through, place tomato and mushroom slices on one side of the egg and spread your desired amount of feta. Allow tomato to warm and cheese to melt.

As the cheese melts down, flip the empty half of egg over.

Let sit in pan for a few seconds longer to let egg completely cook.

Remove from heat and serve.

     Personal Notes:

Although it is listed in the ingredients, I do not use cheese in my recipe. Lactose is always a hit or miss for me, especially in cheese.

Also, adding a little hot sauce to the finished product gives it an extra kick that I always love in my eggs.

Excluding cheese, this omelette is about 128 calories. It also pairs great with the Banana Muffin Recipe and adds a small dose of fiber to your breakfast.

[tobefit92]

Low-Calorie Banana Muffins

I'm always on the hunt for great low calorie foods and recently this has expanded into baking as well.

For the last week the basis of almost all my cooking has been bananas. They're high in fiber, natural sugars, vitamin B3, and make for a great addition to almost any breakfast.

I've had so far banana pancakes, smoothies, and oatmeal. Naturally next up on the list was muffins that would rival anything local bakeries would have to offer.

All morning I searched for the perfect recipe and after a few changes in keywords, Google delivered. Submitted by CHICKLET14580 to SparkRecipes, I found this amazing Banana Muffin recipe. I did, however, make adjustments according to what I had stocked in my kitchen.

Prep Time: ~10 minutes

Cook Time: ~20-25 minutes

Ingredients:

1 cup flour

1tbsp baking powder

1/2tsp baking soda

1/8tsp salt

2 1/2 medium bananas, mashed

1/4 cup sugar

1 large egg

1/2tsp vanilla extract

Method:

Preheat oven to 350 degrees F. Grease or line pan with muffin liners.

In a medium bowl combine flour, baking powder, baking soda, and salt. (Be sure to sift dry ingredients)

In a separate bowl, combine mashed bananas, sugar, egg and vanilla. Blend well until mixed and slowly add contents of dry mixture; continue to blend until dough is fully formed.

Using a cookie scoop, distribute dough evenly among muffin cups and place in oven. Allow to cook for 15-20 minutes or until a toothpick inserted in the center of a muffin come out clean.

Let cool, then serve.

            Personal Notes:

With the size muffin pans I have, this recipe yielded about 10 muffins, each about 98 calories or 976 calories for the entire yield, click here for entire nutritional breakdown.

The original recipe called for 1/4 cup of applesauce which acts as n oil or butter replacement. I didn't have applesauce on hand so I subbed this out for extra banana which was another alteration I made.

Next time I make this, I plan of using whole wheat flour, Stevia, and possibly add walnuts and nutmeg to make them banana nut muffins.

Overall I was very pleased with this recipe. My muffins came out super moist and as an added bonus, my whole house smelled like baking bananas all morning.

[tobefit92]

The Plan for Today

I am always looking for great new routines to switch my day up and right now I'd love some great yoga poses.

I'm at what I'd call an intermediate level so if you guys have any tips, I'd love to hear them.

Thanks <3

[tobefit92]

6 Unique & Exciting Ways to Eat Avocado

I can’t wait to try some of these out, especially the avo-egg cups and vegan quesadilla

I already know they’re great butter replacement in general baking.

[tobefit92]

Teriyaki Veggie and Tofu Stirfry

Prep Time: ~5 min

Cook Time : ~20 min

Ingretients:

1 block extra firm tofu, cubed

1 pack Pasta Zero

1 box of Green Giant Teriyaki steamer

2 tbsp garlic, minced

sriracha sauce

0 calorie cooking spray

Method:

Heat a pan on high and coat it with the cooking spray; as the pan is warming up, pat dry your tofu and cut into cubes. Add garlic to pan.

Add tofu to the pan and start to brown, tossing it every 5 minutes or so until it reaches a nice golden brown colour (add more cooking spray as needed). Meanwhile, heat the steamer pack in the microwave.

Once the steamer pack is ready, remove from microwave and add to the pan as well. Mix together until sauce from the steamer pack coats the tofu.

Allow to fry for about 3-5 more minutes, meanwhile, drain and rinse your noodles and add to your pan along with sriracha sauce

Cook everything together for about another 3 minutes or until noodles are warmed and flavored.

Remove from heat and serve

              Personal Notes:

This is one of the few meatless recipes I have that my boyfriend will eat, so it's good for the whole family. 

It yields about 5 cups total, each cup having about 116 calories. Pair with a side of steamed veggies or rice to make for a completed dish.

On a double side note, please excuse the low quality photos. My camera is temporarily out of commission, so in the meantime I am having to make due with cell phone images. Once I have my camera back, I will replace these with better quality ones. Thank you.

[girlsmotivation]

[tobefit92]

Vegan Beef and Vegetable Soup

Prep Time: ~10 min

Cook Time: ~30-40 min

Ingredients:

Vegan Ground Beef, 1lb

Vegan Vegetable Stock, 4 cups

Celery, chopped, 3/4 cup

Carrot, chopped, 3/4 cup

Mushroom, chopped, 3/4 cup

Garlic, minced, 2-3tbsp

Melting Pot Garlic and Wine seasoning (or any other garlic based season salt)

Cumin

Black Pepper

Basil

Method:

Start by adding vegetable stock and garlic to pot and bring to a slight boil.

While waiting for stock to boil chop all vegetables and add to stock along with the vegan ground beef.

After all preexisting flavours meld, season to personal taste with season salt, cumin, black pepper, and basil. (I found that the natural flavor in the brand of beef I used, Yves, really overpowered the rest of the soup so I had to season the hell out of it. I don’t know if this would apply to other brands though.)

Once desired flavor is reached, set burner to simmer and allow soup to sit until the vegetables are soft and tender to a fork.

Remove from heat and serve.

      Personal Notes:

When I made this, I used Rachel Ray Veggie Stock (though this stock isn’t vegan, it can easily be replaced by one that is if vegan cooking is your preference) and as stated earlier, Yves Meatless Ground Round.

Using MyFitnessPal, I calculated the entire pot at 500 calories and yielded about 6 cups total. When broken down to single servings, 1 cup each, it came out to about 83 calories a serving. This calculation isn’t including seasoning

This was my first time using any form of vegan meat and I would definitely make the recipe again. My boyfriend on the other hand wouldn’t have anything to do with it, though he is still very much a meat lover and resists any vegan/ vegetarian meals I make.

Next time I cook this recipe, though, I am thinking of adding some diced tomatoes, corn, and maybe squash/ zucchini. I think these would blend nicely and add some really good colour to the dish.

[tobefit92]

A Little About Me

My name is Emily. I guess that's as good of a start as any.

I'm 22 years old and am the proud mother of a 3 1/2 month old son.

I'm 5'4" and currently weigh 112lb.

After my son was born, I needed a way to loose all the weight and taking up a Semi-Vegetarian diet seemed to work pretty well. So for about 2 months I primary had nothing but salads with the tiniest bit of chicken in them so I could get some form of protein. Well, after I lost the bulk of the weight, I went back to eating whatever I wanted, whenever I wanted and quickly started to pack the pounds back on.

I learned quick that this wasn't the life I wanted anymore. I mean, I have a son to take care of now. With the long standing history of Diabetes, Obesity, Heart Disease, and Cancer in my family, how could a honestly be ok with fueling my body with straight crap? No, I needed to do better not just for me, but my son as well.

So, the next time I went grocery shopping, I picked up a pack of tofu just for the hell of it. I pretty handy in the kitchen and there isn't much that I can't cook.

After trying my hand at that, next I bought Pasta Zero and that experiment turned out well too. For a little bit I had the illusion that going straight vegan was the answer for me, then I remembered that I love fish, mostly sushi. That's when I read about Pescetarianism and knew the path for me.

Can't say I know for sure that I will always stick to this 100% but I will give it my best shot and that's the best anyone can do really.

[tobefit92]

The Beginning of a New Self

I'm not going to try and claim that I am making this drastic change in my diet because I'm an animal activist. Honestly, that's the least of my concern.

Really, this is just because I'm tired of all the processed foods.

Tired of feeling like crap. And most importantly, tired of having to cook everything to the perfect temperature and still risk illness because you never REALLY know whether the meat you're cooking truly is safe.

So starting on March 1st, 2015 I decided to forsake all animal based products with the exclusion of fish, eggs, and dairy.

Which makes me wonder; am I now a Semi-Vegetarian, a Pescatarian, or some even stranger sub-type like Ovo-Pescatarian. Either way, what I would be classified under doesn't really matter to me.

With this blog, I hope to help people choose a better lifestyle. I hope that by following my personal journey someone else will make the brave decision to stop making excuses and make a legitimate change in how they live.

As my journey progresses, I will be posting my exercises, meals, and hopefully some videos of my recipes.

Well then, I guess let's get started.