my-journey-to-sanity

[my-journey-to-sanity]

[my-journey-to-sanity]

Monday is my next weigh in, but, I’m kinda scared I haven’t lost anything. But, I AM going to be Starting my workout routine over again starting Monday afternoon. Hopefully it doesn’t kill me. Also, I’ve upped my calories to 1,500 for the time being. I felt like 1,200 was a little bit low, especially when I do cardio yoga a few times a week and go walking (at a pretty brisk pace) a few times a week, and I’ll be adding a daily workout to my week. So maybe I’ll lose a bit more and get out of this plateau. Hopefully I’ll be 180lbs soon.

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I went to the doctor, and I got weighed! I now weigh 186lbs!

That’s another 9 pounds down, only about 71 more pounds to go!

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Just think: stick to your plans, and in 6 months, you might not even recognize yourself.

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I stepped on the scale today!

So, Monday’s are my weigh in days, and this far, I’ve lost 6 pounds! I weighed 199lbs when I weighed myself this morning!! Yay! One step closer to my goal!!!!!

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HAND APPLE PIES (plant based)

½ cup plant based margarine

1 ½ cup GF baking flour

¼ tsp salt ~2 tbsp ice water

Place flour, salt and margarine into a food processor (use a dough blade if you have one, if not no big deal). Pulse into mixture is crumbly similar to corn meal. Slowly add water, 1 tbsp at a time. Continue to pulse until mixture begins to form a dough. Form into a ball and place in refrigerator for about 30-60 minutes. Remove from fridge. Flour your work surface and roll out dough super thin (3-4mm). Cut into even rectangles, use a ruler if needed. Use a cookie cutter to cut out shapes on top. Make sure to only cut out shapes on half of the rectangle pieces that way the other half can be used as the bottom of the hand pies. Place filling in the center of the bottom rectangles. Dip a pastry brush in a little water and brush the very edges of the rectangle so that the top piece with the cut out shapes will stick to it. Use your fingers to pinch the edges together. Place onto a baking sheet and bake for 25-30 minutes at 400°F. In the last 5 minutes of baking, remove from over and brush with a little melted margarine and place back in oven. This will give a nice golden brown color. Let cool and enjoy!

APPLE FILLING

7-8 apples (peeled and sliced into small chunks)

1 tsp cinnamon

¼ tsp nutmeg

2 tbsp margarine

2 tbsp cornstarch

3 tbsp water

Place apples, Margarine and spices in a large pot. Cook until apples have softened on the outside but are still crisp on the inside. Meanwhile, mix together cornstarch and water to make a slurry. Pour slurry mixture into apples a little at a time. Stir mixture and stop adding slurry once apple mixture has thickened to the point of not being runny.

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[my-journey-to-sanity]

Recipe 😋

Slimming World Chocolate Brownies 🍫

Ingredients:

6 eggs – separated

60g cocoa powder

A few drops of vanilla

70g of sweetener (can be adjusted to your taste)

Frosting

4 tbsp of quark

2 tbsp cocoa powder

2 tbsp sweetener

Method:

Firstly, squirt a baking tray with fry light then line with baking paper. I used a fairly long tray but use whatever you have!

Warm the oven to 180C.

Separate the yolk and the whites of the eggs – keep both – and whisk the whites in to a soft peak.

Next mix together the yolks, vanilla, cocoa powder and sweetener in another bowl, at this point it can get a little dry so add a little of the egg whites to loosen it up.

After this fold in the rest of the egg whites, pour in to a tray and pop in the oven.

Cook for 15 minutes but depending on your tray you may need a few more minutes.

When nice and cool you can prepare your frosting.

Mix together the quark, sweetener and cocoa powder – it’s super yummy!

Cut the brownies in to 25 add the frosting.

Each brownie is 0.5 syns each on Slimming World

Enjoy! 💖

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Recipe 😋

Creamy Garlic Chicken 🍗

Ingredients:

400g chicken breast, thinly sliced

Salt and Black pepper

1 tsp White Wine Vinegar

1 Tbsp Worcestershire sauce

400ml stock (1 beef stock in 400ml boiling and 1 chicken stock pot)

1 onion, thinly sliced

250g Button mushrooms, thinly sliced

3 garlic cloves, crushed

1tsp dijon mustard

175g low fat cream cheese (HEXA)

Paprika and fresh chives to sprinkle over when serving

Method:

Season the chicken with salt and pepper, set aside.

Spray large frying pan with low calorie spray and Place on a medium heat. Add the chicken, quickly seal then remove from the pan.

Add Vinegar and Worcestershire sauce and deglaze the pan, using a bit of the stock if needed. Add another spray of oil. Add onion, mushrooms and garlic, sauté for 5 mins til brown then add Dijon mustard and cook for a minute or 2, stirring.

Add the stock to the pan and simmer until reduced by half then reduce the heat to low and stir in the cream cheese amd remove all lumps.

Return the chicken to the pan and simmer for 5 to 10 mins until the chicken is cooked.

If the sauce is too thick add water.

Sprinkle with Paprika and chives. Serve with your favourite vegetables or side salad and rice.

Makes 4 portions and is 1 of your HEXA choice

Enjoy! 💖

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Talviel's signature tacos with mango-rhubarb salsa

Note: this recipe is inspired by but does not appear in The Elder Scrolls

This recipe has taken me years to perfect, and is an explosion of flavours from across southern Tamriel! Inspired by Khajiiti and Argonian cuisine with a little twist of my own, this dish is anything but boring and is perfect for those who love vibrant flavours. My signature chunky mango-based salsa packs a sweet, spicy, and sour punch, perfectly complementing tender curried fish pieces. Wrap it up in some fresh, warm flatbread, and you have what may be Tamriel's most iconic dish (a debatable claim, but I'm extremely proud of it and I hope you love this recipe as much as I do)! Serves 3-4 people.

Tip: If you aren't a fan of fish, replace it with 2 big chicken filets, cut into chunks. For vegetarians/vegans, you can also use firm tofu! See ingredients below.

You will need:

For the salsa:

1 large ripe mango, puréed

1 stalk fresh rhubarb, cut into chunks

1 green or red capsicum, cut into small chunks

3 tbsp sliced pickled jalapeños (I prefer red)

5 or 6 cherry tomatoes, cut into small pieces

1 shallot

3 cloves garlic

Juice of 1 lime

3 sprigs fresh coriander

1 tbsp sugar

Salt and pepper, to taste

Dash of Tabasco (optional)

Olive oil

For the fish:

350g firm, skinless and boneless white fish fillet of your choice, cut into chunks (I like snapper or cod) OR 2 chicken breasts OR 300g firm tofu, cut into small blocks

Juice of 1/2 lemon

1 tbsp curry powder

1/2 tbsp Worcester sauce

2 tsp Tabasco or other hot sauce

2 tbsp panko breadcrumbs

Salt and pepper, to taste

And of course:

Fresh coriander sprigs to garnish (optional)

Fresh lime wedges, to serve (optional)

Don't forget the tortillas! I like using warm, soft corn tortillas for my tacos, but if you prefer you can use hard taco shells too!

Method:

Marinade the fish/chicken/tofu by tossing the pieces together in a mixing bowl with the lemon juice, curry powder, Worcester sauce, Tabasco, and salt and pepper until evenly coated. Wrap with cling film and refrigerate for 15 minutes, allowing the acidity of the lemon juice to tenderise the fish before frying later.

In the meantime, make the salsa. To prepare the salsa, heat a bit of olive oil on medium heat in a pan and throw in the rhubarb and capsicum pieces. Gently stir them, and add the sugar when the rhubarb starts to tenderise slightly. Toss everything together well, and remove from the heat and set aside when the rhubarb has reached a soft, but not mushy consistency.

In a food processor, combine the garlic, shallot, jalapeños, coriander, and lime juice. Blitz the ingredients together until everything is minced, but not too fine. Be careful not to over-blend the mixture as you don't want to end up with a soup!

In a large mixing bowl, bring the shallot mix, rhubarb mix, mango, and tomato together. Season with salt, pepper, and Tabasco, then use a spatula to mix everything together gently. I use a silicone basting spatula which is soft enough to ensure that the ingredients don't get crushed together, as I like my salsa extra chunky. If you prefer a runnier salsa, continue stirring until it has reached a consistency you like, but try not to crush the tomatoes and capsicum if you can!

You can choose to have the salsa cold or at room temperature. If you'd like to try it cold, put it in the fridge until the fish has been cooked!

For the fish, heat olive oil in a pan until sizzling. Discard any excess liquid, then quickly fry the fish together with the panko crumbs until evenly browned. The fish should be cooked through and slightly crisp on the outside, but still juicy inside rather than dry.

To make tacos, place a good spoonful of the fish into a warm tortilla, top with a generous dollop of salsa, and serve immediately. If you like, garnish with a bit of fresh coriander and a drizzle of lime juice before eating. Enjoy!

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BOLAS VEGAN ENERGÉTICAS 

HIGH PROTEIN VEGAN ENERGY BALLS

Keep reading

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Love healthy food & fitness? Follow Awesome Fitness Recipes on Instagram

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Monday meal prep!

- Summer gazpacho

- Edamame herb hummus with roasted harissa carrots and white pepper radishes for dipping

- Seared cod

- Chicken chile verde with brown rice

- Coconut curry salmon

- Mediterranean farro salad with roasted chickpeas

- Shrimp scampi with 1/2 zoodles, 1/2 WW noodles

- Healthier granola for snacks! (Healthy bc it isn't loaded with butter and sugar like most granola...)

Message me for recipes!

[my-journey-to-sanity]

Light Strawberry Banana Ice Cream

Serving size 1 cup

Ingredients

2 bananas, sliced and frozen

½ cup strawberries, frozen

2 tablespoons heavy cream

½ teaspoon vanilla

Instructions

· Place all of the ingredients in a food processor and blend until smooth. The consistency should be like soft serve ice cream.

· Transfer to a freezer safe container large enough to hold 2 cups, and freeze for at least 3 hours.

· Scoop with an ice cream scoop and serve cold.

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