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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Everyone's heard of the Master Cleanse where you drink nothing but water with cayenne pepper and maple syrup, or the Cabbage Soup Diet or the juice fast or all the others on the market so it's not surprising that the #1 question I was getting asked while doing the Ultimate Reset was, "So what are you eating?" Well, here's the answer! You know the song. 'Domo Arigato Mr. Roboto. Domo domo. Domo domo.' Yeah, that one. I've been singing it in my head for DAYS and I couldn't figure out why... until today. Turns out 'Domo Arigato' is how I pronounce 'Nori Gomasio' in my head. So what's Nori Gomasio? Well, according to the Beachbody Ultimate Reset Program & Nutrition Guide it is "a delicious simple Japanese condiment to use on rice or veggies", and delicious it is! We first made it on Day 3 with the Nori Rolls and have used it to season other recipes since. It's super simple and nothing I ever would have thought of making on my own, but we're both in agreement that we love it and it will forever have a spot on our dinner table, and only three ingredients to boot! Sesame seeds, Himalayan salt and nori seaweed. Since I've now got you singing the Mr. Roboto song in your head, too, I figured the least I could do was give you the recipe for this salty seaweed goodness. And I'll throw in tonight's Sweet Potato & Roasted Red Pepper Bisque recipe, too, just because I like you. :) And if you don't have the song stuck in your head yet... maybe this will help: Nori Gomasio 1/4 cup sesame seeds (any color) 1/2 tsp Himalayan salt 1 sheet nori seaweed Place sesame seeds in a clean, dry frying pan over low heat and toast, stirring often, until they turn golden. (Try to pull them off the heat before they pop.) Allow to cool for about 10 min. Place in a coffee grinder or blender with salt and nori and pulse a few times until most of the seeds are cracked open. Be careful not to grind to a flour-like consistency; you want some of the texture of the seeds to remain. Store in an airtight container. Makes 4 servings. Sweet Potato & Roasted Red Pepper Bisque 1 sweet potato 1/4 red bell pepper 1 cup vegetable broth or water 1 tsp finely grated ginger root 1 1/2 tsp extra virgin olive oil 2 tsp miso paste, diluted in 1 tsp hot water Peel and cube sweet potatoes. Steam until tender. Set aside. Meanwhile, roast red bell pepper on gas stovetop or grill turning frequently until evenly charred on the outside OR in the oven at 400° for 15-20 min. turning every 10 min. or until skin is charred. Put pepper in bowl and cover with towel for 10 min. to steam. Clean off skin by running under cool water. Place all ingredients in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thouroughly, adding more liquid to achieve desired soup consistency. Serves 1 |
JulieFormer esthetician & LMT turned #GIRLBOSS, vegan food & fitness, travel, beauty, FUN!! Veg-curious friendly ☀️👙🌴✌🏻️ Archives
September 2015
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