Since my first post, I've had a few people express concern over the size of the color coded food containers. Yes, they LOOK small, but trust me, they hold A LOT more food than you'd think! In fact, everyone in my 21-Day Fix accountability group has commented at some point that they're amazed at the amount of food they're able to eat on this plan, and still lose weight! That's because they're fueling their body with nutrient dense foods.
As promised, here is my week 2 update for the 21-Day Fix! First of all, I seriously can't believe how fast this is going. Two weeks already! Since my first post, I've had a few people express concern over the size of the color coded food containers. Yes, they LOOK small, but trust me, they hold A LOT more food than you'd think! In fact, everyone in my 21-Day Fix accountability group has commented at some point that they're amazed at the amount of food they're able to eat on this plan, and still lose weight! That's because they're fueling their body with nutrient dense foods. This week I bumped myself up the the next level of calories, which allows me a couple extra containers. I've also been experimenting a lot more with my food. I'm still doing a lot of smoothies and stir fry's, but I've also been adding other things like sushi, sweet potato and red pepper bisque, kale, quinoa and avocado salad and brownie bites. (Yes! Brownie bites!) Now that I'm in the swing of things, food prep has become second nature and I'm able to adapt some of my favorite recipes to fit the plan. This week was also the first week I used one of my "Zings", or substitutions. You're allowed three Zings a week, and they include wine, chocolate and there are even a few cookie recipes you can use. I was pretty boring and I used mine for soy milk in my decaf coffee. It's actually been an interesting two weeks, I haven't even wanted to cheat on the meal plan and I haven't had any cravings at all (which is TOTALLY not like me!) It's also been super easy to follow the meal plan using printable charts that can be found here. This week also came with some pretty EXCITING NEWS for VEGANS! This week we got the green light to add beans, lentils and quinoa to the red foods category! This news came at the perfect time, too. After two weeks of protein powders and tofu I feel like I've swallowed a brick! I'm also pretty happy I get to add some more fiber back into my diet. So this is what the updated vegan 21-Day Fix food list looks like! I'm getting much better with the workouts, too. I'm getting the moves down, I'm not as sore, and I'm already seeing RESULTS!!! I can honestly say that I have never in my life worked my abs as much as I have this past week, which is good news because I'm heading on a Beachbody cruise in just four short weeks. After two weeks of doing the 21-Day Fix, I'm down 2.8 lbs, putting my total weight loss since Christmas at 9.4 lbs! So now that I'm entering into my final week, a few things are going to change. First, I'm going to add in the Plyo Fix bonus workout. This is a free workout you get when you order through your coach (me!) and can be added in any time you feel like doing a little extra cardio, or you can use it to replace Cardio Fix, which is what I'll be doing at least one of the days. Second, I'll be switching over to the 3-Day Quick Fix meal plan for my final three days, Thursday, Friday and Saturday. This is a 3-day bikini prep meal plan that is optional for your last 3 days of the 21-Day Fix. It is a typical competition meat and veggies diet, so I'll be pulling out the tofu and protein powders again for those three days. This week also came with some other great news! After the 21-Day Fix SOLD OUT only 3 days after being released, back orders started shipping this past weekend. If you'd like to learn how to FUEL YOUR BODY properly for optimal weight loss and energy, reserve your spot for my next facebook accountability group by messaging me on facebook or filling out the form found here and I will get back to you shortly!
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Fall is in the air and that means one thing... FIGS are in season! Figs are a power packed little fruit, containing fiber, calcium & iron, Vitamins A, E & K and antioxidants and they also help lower blood sugar. Today's Meat Free Monday recipe was inspired and adapted from the cookbook The Vegan Table by Colleen Patrick-Goudreau. We paired her Braised Figs with Arugula salad with some simple portabello mushroom caps. ![]() Braised Figs with Arugula salad 1 Tbsp non-dairy butter (such as Earth Balance) 1 tsp granulated sugar 10-12 figs, halved, stems removed 4-5 Tbsp balsamic vinegar 1 bunch baby arugula (we actually each get our own container!) 1 Tbsp olive oil juice from 1 lemon salt & pepper In large saute pan, melt butter and sugar. Place figs face down in pan and cook for 3-5 min. over med-high heat. Remove from heat and pace figs on plate, face up. (Depending on your dietary concerns, the non-dairy butter and sugar could be omitted,) In the same skillet, heat balsamic vinegar until bubbly, then reduce heat and simmer 4-5 min. until vinegar is reduced by half. Remove from heat. In a bowl, toss arugula with olive oil and lemon juice to coat. Sprinkle with salt and pepper. Heap arugula on plate, arrange figs over top and drizzle with the balsamic reduction. Portabello Mushroom Caps 6 small or 3 large portabello mushroom caps Brags liquid amino acids onion powder garlic powder Remove stems and underside of mushrooms. Cook all ingredients in a skillet over med-high heat about 6-10 min, flipping the mushroom caps half way through cooking. Large mushroom caps can be left whole, or sliced before cooking. If you try this recipe be sure to comment below and let us know what you thought! ![]() Chances are you've heard of both quinoa and tabbouleh before, but aren't really sure what either one is. Quinoa has gained popularity over the years, and was even featured in a recent NFL beer commercial. It's a complete protein and is a good source of fiber, phosphorus, magnesium and iron. It's also gluten-free. Tabbouleh is a middle eastern salad typically made with bulgur wheat. By using quinoa in this tabbouleh instead of bulgur, it's suitable for people who are eating gluten-free. 1 cup dry quinoa, cooked according to package directions 1 cucumber, diced 3 roma tomatoes, diced green onions, chopped 1 bunch parsley, chopped handful fresh mint, chopped juice from one lemon sea salt Cook quinoa according to package directions. Let cool, mix in all other ingredients. Variations: garlic, cinnamon, shredded carrots, olives Serve in lettuce wraps. Makes 4 servings. Per serving: Calories: 209 Total Fat: 2.8 g Cholesterol: 0 mg Total Carbs: 36.1 g Dietary Fiber: 1.8 g Protein: 8 g |
JulieFormer esthetician & LMT turned #GIRLBOSS, vegan food & fitness, travel, beauty, FUN!! Veg-curious friendly ☀️👙🌴✌🏻️ Archives
September 2015
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