Friday, January 17, 2014

Juice Generation: Raw Cleanse

Today I left my 7am Bar Method class feeling great after a really hard workout - Fold-Over Friday kicked my butt! Thank you Danielle...but after Wednesday's big meal with my family, I did not eat very well yesterday. I am eating a lot of fruits when I am "hungry" and the sugar is making me crave even more sugar. I have not cooked a meal at home in a few days either and so I am snacking a lot and having late night cravings. All of these bad habits have left me feeling full, bloated and uncomfortable.

So today I am doing a raw cleanse through Juice Generation. The cleanse involved 3 juices, 1 entree, 1 snack, 1 dessert. By eating/drinking every 2 hours, I feel full but not ravenous and I am cleaning my body of toxins and filling it with fresh vegetables, juice and raw food. My menu is below! I love all of the drinks at juice generation and the raw food is delicious. I usually eat the Cashew Ravioli for lunch on its own so today I decided to try a new entree! The juices are cold pressed which means not a lot of heat is used in the juicing process - this ensures that you are getting the most juice possible from the fruits and vegetables and also most of the nutrients remain intact.

It is expensive though and now that Ryan and I have a full fridge of juicing vegetables and fruits, I would rather cleanse with fresh juice made at home, but this cleanse was a last minute decision and one I really enjoy doing. I have tried Organic Avenue and find their juices intolerable. They are bitter and hard to finish. I find myself angry for spending so much money on a juice I barely finish. But the juices at Juice Generation are sweet, unique, colorful and keep me full all day without any headaches or stomach pains. I choose to incorporate raw food into my cleanse because I don't like 6 juices in a day - I feel great for 24 ours but wake up feeling weak and hungry. The next day, I usually over eat to compensate for the lack of eating I did during the cleanse. By incorporating food into my cleanse, I keep myself full and satisfied. I also love ending the day with a sweet chia, fruit dessert! I have made chia pudding at home before (I will do that this weekend and post the recipe) and it is such a filling dessert and with a little chocolate added to it, my sweet tooth is always satisfied! If I were to do a second day of cleanse, it would be very easy to do a full juice cleanse after having done a raw cleanse because my body has been cleared of toxins and has already experienced meals being replaced with juice.

Juice #1 (9am): Hail to the Kale (Kale, Watermelon, Apple, Lemon)

Juice #2
(11am): Daily Detox (Carrot, Cucumber, Lemon, Apple, Ginger)

Entree (1pm): Young Coconut Pad Thai (Cocount, Pepper, Carrot, Cabbage, Onion, Scallion, Jalapeno, Sesame Seeds, Cilantro, Lime, Almond Butter, Ginger, Wheat-free Tamari, Raw Agave, Garlic, Cayenne, Almonds, Chili Flakes)

Juice #3 (3pm): Very Veggie (Apple, Beet, Carrot, Lemon, Spinach, Tumeric)

Snack (5pm): Zucchini Linguine (Zucchini, Sun-dried-Tomato, Parsley, Oregano, Thyme, Garlic, Onion, Olive Oil, Lemon, Raw Agave, Chili Flakes, Tomato, Basil, Hemp Seeds, Pine Nuts)

Dessert (6pm): Seasonal Fruit Tart (Thai Coconut, Almonds, Cashews, Dates, Raw Agave, Vanilla Bean, Lemon, Sea Salt, Strawberries, Blueberries)

Hail to Kale is green and sweet. The watermelon perfectly compliments the bitterness of kale. I could drink this all day, everyday. It is my favorite! It is great starting the day with a light green juice. It is not thick so I always have to remind myself to sip it slowly over the course of 1-2 hours and supplement it with water to keep me fuller longer.

Daily Detox is orange and a bit thicker and has a tangier taste (from the carrots and ginger). It is more filling than the first juice, so it really helps get through the second hour of juicing before having the entree (or snack if you aren't that hungry by lunch time). Keep drinking water and you will be fine for a couple of hours!

Very Veggie is a deep beautiful red (beets) and is the thickest of all the juice. I like to drink this one in the afternoon because by 3pm, that's when I begin grazing and get my sugar rush and crash. 3pm is when the work day has slowed, I realize I won't be eating again until I get home and my body panics and gets very hungry, even if I know I am not. The thickness and heaviness of the apples, beets and carrots make this drink filling and satisfying. The added benefit of turmeric (an antioxidant to support immune health, clear skin, healthy blood flow, and joint health) and the iron from the spinach make this a juice I feel really good to be drinking. I feel like I am feeding my body everything it needs without any of the chemicals or processed foods!

I purchased the Juice Generation recipe book so that Ryan and I can make all of these juices at home as well as some of the raw foods like Acai bowls! I love the way eating and drinking clean and fresh foods makes me feel. I hate feeling like I have given up on my body because then my mind is slower, my focus is off and I feel less determined to get back on track. One day of bad eating should feel indulgent, but it should not be rewarded with a second day of bad eating. Get back on track and reward yourself by treating your body right.


Chocolate Peanut Butter Banana Nutribullet

This is a fabulous dessert...something sweet, thick, peanut buttery, and a variety of fruit can be used to change the flavor for whatever you might be in the mood for. If you don't have a nutribullet you can use a blender.

Chocolate Peanut Butter Banana Nutribullet
Servings: 1
Weight Watchers Points: 4

1 cup Spinach
1/2 Pear (I used peach in the photo)
1/2 Banana (use frozen for a thicker texture)
1 Tbsp unsweetened cocoa powder
1 Tbsp powdered peanut butter
1/2 cup Unsweetened Vanilla Almond Milk

Put all ingredients in nutribullet and blast for 40 seconds.


Enjoy!

XO

Thursday, January 16, 2014

Morning Green Juice

I am still full from last nights amazing family dinner. My mom cooked a gluten free menu to celebrate 37 years of marriage with my dad! It's so special to see 2 people together for that long and still be so in love. Ryan and I have been married 10.5 months and I hope we have 36 more years of this kind of happiness, plus more. My parents have been such role models to me growing up - they fight, they make up, they love, they travel together, they enjoy each others company, they like to be around each other and reflect that love in everything they do!

Last nights menu included:
Double Stuffed Baked Potatoes (black beans, ham, broccoli, cheese)
Veggie cups
Shrimp scampi (without pasta)
Grilled pears with mascarpone cream



Everything was delicious! I look up to my mom and her cooking skills. Growing up, we had homemade meals every night and sat together as a family to eat. I strive to have this for my family!

This morning was my day to sleep in and have breakfast with Ryan. Unfortunately, I was not hungry for breakfast so we split a green juice and he had scrambled eggs and bacon on the side!

Ryan and Leslie's morning GREEN juice
Servings: 2
Weight Watchers Points: 5

135g Kale (3 leaves)
250g Carrots (2 large)
185g Granny smith apple (1)
110g Cucumber (1/4)
100g Celery (3 small ribs)
210g Pineapple (3 slices)


I weighed everything to know the exact WW Points of the juice (11 points for both servings). Fruit/vegetables are 0 points with Weight Watchers, however, when you cook or juice fruit/vegetables, you change the structure of the food which means it has points. When you juice, the food loses the fiber so the sugar is more easily absorbed by our bodies. That is why it is important to balance fruits and vegetables in all juices and not have a pure fruit juice!

I hope everyone has a great day today! Ryan and I signed our lease and are moving in 2 weeks! We are so excited and can't wait to start designing and furniture shopping for our new apartment!!!!

XO

Wednesday, January 15, 2014

Turkey Stuffed Portobello Mushroom

Turkey Stuffed Portobello Mushroom
Servings: 1
Weight Watchers Points: 6

1 Portobello mushroom cap (stem removed and cleaned)
4 oz. ground turkey
1/4 cup onions
1 slice Galaxy Go Veggie Cheddar Slice (for dairy free)
1 tsp Worcestershire sauce
salt and pepper to taste

1. Preheat oven to 400 degrees Fahrenheit

2. Brush inside of mushroom with Worcestershire sauce


3. Season ground turkey with salt and pepper

4. Stuff ground turkey in portobello mushroom cap


5. Place stuffed mushroom on baking sheet and bake for 30 minutes

6. Meanwhile, cook onions for 20 minutes on pan over medium heat until soft and browned

7. Remove baking sheet from oven and add onions on top of turkey. Add slice of cheese.



8. Bake for an additional 10 minutes or until cheese is melted.

9. Remove from oven and serve with a side of vegetables or potatoes.



Enjoy!

Baked Banana, Coconut-Almond Oatmeal Muffins

Baked Banana, Coconut-Almond Oatmeal Muffins
Servings: 1 Muffin (makes 12)
Weight Watchers Points: 3


2 1/2 cups Rolled Oats
2 Bananas, mashed
1/4 cup shredded coconut
1/3 cup slivered almonds
1/2 tsp salt
1 1/4 tsp vanilla extract
2 packets Stevia
1 1/3 cup water
2 tbsp coconut oil
2 tsp cinnamon


1. Preheat oven to 400 degrees Fahrenheit.

2. Line muffin tin with cupcake liners (or spray with oil).

3. Combine dry ingredients (oats, coconut, almonds, salt, stevia, cinnamon) in a large bowl and mix.


4. In a separate bowl, combine all wet ingredients (banana, vanilla, water, coconut oil) and mix well.


5. Fold wet ingredients into dry ingredients and mix well.


6. Add oat mix to muffin tin filling to the top (muffins will not rise).


7. Bake muffins for 20 minutes

8. Remove from oven and serve warm. Top with chocolate chips, nutella, peanut butter, berries, dried fruit, etc.

*You can also add dried fruit, chocolate chips or berries to the batter before baking!

ENJOY!





*Muffins can be frozen and reheated in the microwave so that you always have a delicious on-the-go breakfast.

*Recommended to microwave muffins for 20 seconds if bringing these on the go and not eating them straight from the oven!

Tuesday, January 14, 2014

A Morning Bar Class To Start The Day!

Tuesday, January 14th 7:30am w/Anna T.

Warm-up and Arms
Thigh
Seat
Abs
Back Dancing
Final stretch

It was an early morning and it was hard to wake up but I made it to the studio on time and looked forward to my morning class. Things are going great today as Ryan and I viewed a new apartment yesterday in Peter Cooper Village and our application was approved and we will be signing the lease tomorrow. It all seems so fast since we only just started thinking about looking, but welcome to NYC - nothing stays on the market long enough to think before you act. We are SO excited for the new/fresh start and I am excited to move back to the city. I grew up in the city and it will always be my home. I love Brooklyn in a way I never thought I would, and it was our first home together and it will always be close to our hearts. Ryan proposed on the Brooklyn Bridge promenade, we spent our first year of marriage in this apartment and we learned to live in a small space and enjoy each others company! But it's time for a change and a move will do us good! The apartment is 3 times the size of our current apartment and has a dishwasher, washer/dryer, and is located in Stuyvesant Town which boasts a fitness center, cafe, study, skating rink, summer movies in the park...it's a mini college campus and we will be joining a great community. I can see us here long term and loving it. I went to middle school across the street from our new apartment and I can't wait for the move to be real! The apartment is also so close to both of our offices that we can walk to/from work. I tested it yesterday and it was 30 minutes from my office and 15 from Ryan's. With all of the walking I did yesterday, I had 6 activity points....6!!!! I barely get 2 on a weekday. It felt great to be out and walking and not stuck at my desk. I can't wait to have a beautiful walk to work every morning (or more like walk home since I will still be commuting to and from Bar Method in the mornings).

It's a busy week and we have a family dinner tomorrow night at my parents and we were out late last night viewing the apartment so dinners have been short and sweet. Tonight might be portobello mushroom turkey burgers and a peanut butter chocolate nutribullet blast for dessert. Ryan made gluten free vanilla cupcakes with a homemade chocolate frosting Sunday night and they are delicious. I had one last night and it was so hard not to have a second. I am so impressed with his desire to cook, juice and bake and I see how happy he is with his lifestyle change. All of this will be so much easier too in our new apartment where we will have more kitchen space (and a dishwasher to clean the juicer and pots and pans so we are more inclined to cook and juice more often)!

Victoria sent me a link for a baked oatmeal muffin which I am going to try to make tonight as a breakfast prep. I have been eating the scrambled egg cups but I am craving oatmeal! I am going to add shredded coconut and chopped walnuts to the oats to sweeten them! I can't wait to share the recipe and photos (3 WW Points each).

Have a great day!

XO

Sunday, January 12, 2014

Pan-Seared Scallops With a Warm Spinach and Bacon Salad

Dinner tonight was amazing! I have never made scallops before because I am always so worried that I am going to cook them wrong. Ryan's mom loves scallops so I knew that eventually I would have to master cooking them. My fear was that I would steam them rather than pan-sear them. The trick is to cook them on an extremely high heat so they sear before steaming! Well, my first time cooking scallops was a success. And this recipe was so easy! The scallops and spinach cook in the bacon fat so there is no added oil to the recipe and each step cooks in the previous foods drippings and the steps perfectly followed one another. This will definitely have to be made again and now that I have concurred my fear of cooking scallops, I am going to have to make them again, maybe with a lemon pepper sauce!


Pan-Seared Scallops With a Warm Spinach and Bacon Salad
Servings: 4
Weight Watchers Points: 6

12 sea scallops (1 pound)
2 cups spinach
3 slices applewood smoked bacon (or any center-cut thick bacon)
1 cup onions, chopped
4 garlic cloves, minced
salt and pepper to taste

1. Cook bacon over medium heat.


2. While bacon is cooking, pat scallops dry and season evenly with salt and pepper.

3. When bacon is cooked, remove from pan (leave bacon fat and drippings in pan) and chop.

4. Increase heat to high and add scallops to pan.


5. Cook for 3 minutes on each side.


6. Remove scallops from pan and cover to keep warm.

7. Reduce heat to medium and add onions and garlic. Cook until softened and browned about 5 minutes.



8. Add 1 cup spinach to pan and cook until barely wilted.


9. Remove spinach and onions/garlic from pan and divide evenly among 4 plates.

10. Add remaining 1 cup spinach to pan and cook until barely wilted.

11. Divide spinach among plates.

12. Add 3 scallops to each plate and sprinkle with chopped bacon.

Serve with a simple potato side and enjoy!


*This recipe is adapted from www.myrecpies.com