Do you guys remember the post I did a couple of weeks back on Malavika's #100healthydays? - well 39 days later and she is going strong. I told you guys she had inspired me and I would like to share the great news with you- I am on day 9! April 14th was the 1st day. Easter weekend was very tough what with so much good food around and not being home most of the time but I controlled quantities to help and what I found amazing was that I simply didn't need to pig out as I had spent the week training my body to expect a little less food and some better foods.... What am I doing differently on a daily basis at the start of this challenge?
I have a smoothie every day for breakfast for a major energy boost instead of skipping breakfast and going insane by lunch as I used to do. I sip on my smoothie for a while, making it last- and I have some vitamins after. The smoothies are random. I try and get in some calcium, a fruit serving, and a vegetable serving topped up with some chia seeds or goji berries. If you need a good formula- check this out.
Lunch consists of either soup, a salad, kebabs, a healthy sandwich, stir fried veggies or whatever low carb/high fibre meal I can have at the time depending on work. It is important to note here that I used to eat a very heavy lunch because I was skipping breakfast. Terrible I know. But I am just being honest.
With lunch being light and fairly early, I tend to get hungry late afternoon so I choose 1 of these as a snack: carrots, a couple of almonds, 2 clementines, an apple, kale chips (feel like air but hey- I still technically ate something), a piece of cheese, sandwich meat, a fruit yoghurt etc
Dinner is normal-ish for me- which is why I focus so much on what else I am putting in me the rest of the day. I figured out early on that in doing the 100 day healthy challenge right- I need to make small sustainable changes in my lifestyle and dinner was not going to be the first one to amend. Both the husband and I are usually exhausted and want a nice meal to share as we spend time together or watch our fave tv show or go out somewhere. So what have I changed for dinner? a small change: I make sure my plate looks appropriate. By that I mean doing this in the best way you can:
Now if you're like me, you might say, well that is easy enough with a piece of baked chicken, a potato and salad or mixed vegetables, but how the heck do I do this with ethnic food or other creations? We eat a fusion of cuisines (obviously) at home so some times there might be lentil curry and rice or chicken biryani or a lasagne for dinner. How am I handling that? As I said, dinner is normal-ish. For example, I did make a chicken, vegetable and rice casserole a couple of night back and it had everything in it but definitely more starch than should be on this plate right? But I knew what I had the whole day and that I had not had any carbs; therefore, I took out how much I wanted to eat and then halved it. That is what you can also do to help when you're looking at a plate of mixed food/1 pot meals that you cannot segment easily.
Why am I making these changes as inspired by #100healthydays and sharing them with you without any fear of embarrassment?
1. I need to lose the fat I have gained in the last 1.5 years for aesthetic reasons as well as for my health in the long run.
2. I find it very hard to make huge changes drastically and so I am making little changes day by day.
3. Sharing my success and failures with you makes me accountable and I need your encouragement!
4. I want to be strong and healthy so I can feel good again.
5. Flash forward 100 days: I want to find it easy to eat a balanced diet and control portions without a second thought + be able to actually work out properly and for it to be part of my routine completely. If I lose any weight- that is a huge plus.
What is next?
Adding working out to my challenge because it's about food + staying active. This will be the hardest part for me. I need all the help and motivation I can get. Expect an update every week from me!
I've recently shared a zucchini with pesto recipe with you all but I thought to myself, why not mix some alfredo and olive tapenade into the mix? The tapenade was ready to go, I had extra alfredo sauce leftover and a tub of pesto; you can use a store bought pesto since it requires minimal processing. All I had to do was make the noodles and mix the sauces!
I am not usually an olive fan except in a tapenade. But I tell ya, this combo was HEAVENLY. I am including the fettucine recipe here along with some direction for the pesto and the tapenade. Sprinkle a mixture of crumbled cashews and garlic (as an alternative to parmesan) or cauliflower and garlic and you can garnish with some tapenade and/or basil.
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Rinse the olives well in cool water. Place all ingredients in a food processor and process to combine, scraping down the sides of the bowl as necessary until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
Mix 1.5-2 rounded tsps of the tapenade to the alfredo + pesto sauce.
This is a decadent omelette to make for those special weekend brunches, the ones you take snooze after while listening to some soothing jazz. I paired it with pancakes and spiced breakfast biscuits a couple of weekends ago when my husband asked for a nice weekend brunch (we’re not big on heavy breakfasts). He took a 2 hour nap after! Said it made his day. So treat yourself to this once in a couple of weeks kinda omelette and let us know how it was. I have not given quantities as that depends on how many omelettes you’re making and how much filling you want. Refer to the picture to see how much filling was in 1 omelette for ratios when I made it. Serve with some coffee, tea, orange juice, gingerale or as my husband had it, with some orange juice and gingerale mixed (faux mimosas). And in case you're curious, no, we weren't able to finish everything on the plate- no where close. The pancakes had to be saved for later.
The husband and I were invited to Gastropost's 100th Mission Celebration Party at Osteria Dei Ganzi downtown last night and it was fantastic. We met so many lovely people, made some new foodie friends, and it was wonderful to finally meet some of the people I have talked to on the Gastropost team several times over social media. The neatest surprise? My very own mission card! Everyone kept asking me what "The Calculated Risk" was about and I could not remember because I have sent a couple of different ideas in but I came home and checked- it is for a mission about the craziest food item you have ever tried. So proud that they have chosen this as 1 of their next 100 missions and I cannot wait to see what people send in.
Also very excited to see the new personal profiles Gastropost revealed at the party last night. Another special surprise was a visit by Chef Corbin! As you can see from the pictures, Ganzi is gorgeous and the food was delicious- I have to go there for a proper dinner immediately! Wonderful atmosphere, hot and extremely fresh food and a great location. Kudos to the team for bringing together every day foodies and amateur chefs through different social platforms to celebrate Toronto Cuisine. Can't wait to see what's next. Look out for some collaborations coming soon with new friends we made! W.P
Hot & soft breakfast biscuits with a hint of spice and delicious salami, topped with melting butter? Yes please! My husband and I are not big on heavy breakfasts (I have a smoothie every morning and he has nothing) but once in a while we will do a loaded brunch on the weekend and so I make the classics because the gaps are big enough between each brunch to have missed them. I will however experiment now and then with at least 1 of the items on the menu. This was one such morning. My husband cashed in his “breakfast in bed” coupon and I made him a complete brunch and these delicious cheat biscuits were part of it. Whip these up as an alternative to classic biscuits this weekend for your special someone. You hear that gentlemen? The recipe for the omelette I made is coming up tomorrow! Take notes!
“Everyone runs around trying to find a place where they still serve breakfast because eating breakfast, even if it's 5 o'clock in the afternoon, is a sign that the day has just begun and good things can still happen. Having lunch is like throwing in the towel.”
― Jonathan Goldstein, Lenny Bruce is Dead
hAPPY eATING & kEEP sMILING
We update this page regularly with foodie tips, stories, recipes, videos, pictures, and more. Stay connected with us!