Saturday, November 21, 2015

Staying True To Your Goals During Thanksgiving

With Thanksgiving coming I wanted to STAY ON TRACK and stay TRUE to my GOALS! I have my meal plan done for next week... yes the WEEK of Thanksgiving. Some of you might approach next week as an entire cheat week. A week that doesn't MATTER! But it DOES matter. You can still eat healthy and be good all week and have some cheats on Thanksgiving Day.  I am PUMPED to use my delicious turkey left overs to help me meet my protein requirements following Thanksgiving Day!

I am following a very strict plan and I normally have 2 relaxed days. With it being the week of Thanksgiving I am only giving myself Thanksgiving Day to be flexible. I am also incorporating it into my plan. Will it be PERFECT? NOPE! But what I can tell you is that I WILL BE ACCOUNTABLE!!!! 

So how are YOU not completely falling off the wagon this Thanksgiving? How are you going to say TRUE to your GOALS? To make this Thanksgiving be the one you remember not wanting to leave the family dinner table to go and unbutton your pants for relief? I know it will not be me!!! 


AND YES I AM HAVING A PIECE OF PUMPKIN PIE!!! 

This is my meal plan!  I GOT THIS!  DO YOU?
Need help staying on track?  Email Me!  I would love to chat.





Friday, November 6, 2015

Hearty Veggie Miso Soup



This recipe is one of my FAVORITES!  I fell in love with this recipe during my Ultimate Reset journey.  I like miso soup but this is super delicious.  I did not add in the ginger because I am not a huge ginger fan.  I hope you enjoy it as well.  It will be a staple in my meal plan from here on out.  I used the bok choy instead of the napa cabbage.


Hearty Vegetable Miso Soup
courtesy of the Ultimate Reset
makes 1 serving

Ingredients:
• 1 t. extra virgin olive oil or safflower oil
• 2 T. finely chopped yellow onion
• 1 t. finely chopped garlic
• 1 small carrot, cut in thin diagonal slices
• 1 small celery stalk, cut in thin diagonal slices
• ½ t. peeled and finely grated ginger
• 2 C. water
• ¼ C. broccoli florets
• 2 T. chopped fresh green beans
• ¼ C. shredded Napa cabbage or bok choy
• 1 T. wakame seaweed (optional…I added about 1/2 tsp)
• ¼ t. sesame oil
• 1 T. sliced green onion
• 1 T. miso paste mixed with 2 T. hot water (add more miso, to taste)

Directions:1. Heat EVOO or Safflower oil in soup pot on medium heat.
2. Add onion, garlic, ginger, carrot, and celery and saute for 5 minutes until fragrant.
3. Add water and simmer on low for 20 minutes until veggies are tender.
4. Add broccoli, beans, cabbage, and seaweed.
5. Stir and simmer until tender but not overcooked; broccoli and beans should remain crisp.
6. Remove from heat and add sesame oil, green onion, and miso mixture.

Tips:
1.  You can add in beans or quinoa to add in protein.  It is delicious in the soup!
2.  I did not add in ginger because I am not a huge fan... so if you aren't either don't add it.  It can be overpowering if you put too much so if you aren't sure just use a little bit.