If I dig back through my Instagram pictures (lord, I don’t suggest it before the advent of the iPhone 6) I get to see all my progress since precisely April 19th, 2015 following Tone It Up’s nutrition guidelines and recipes. That would be well over 2 years and 25 extra pounds ago by my reckoning. Before that date, I had been stuck in a rut from years of failed calorie counting, bad fad diets (cabbage soup anyone?) or stressful work-sponsored weight loss programs and I needed to figure out how to stop yo-yo dieting. Continue reading
I hope you’re all enjoying digging into these weekly menu plan recaps because I’m loving cooking them up as a fun Sunday ritual. Plus, it allows me to share my favorite kitchen or meal prep tips as well as keeping me honest with making healthy recipes. I won’t lie to you, Pizza Hut almost happened this week except they don’t deliver to my new apartment, which is both the best and the worst thing all at once.
I will also admit that I very nearly drove to pick one of those bad boys up. The ONLY thing that stopped me from dealing that death blow to my mildly lactose intolerant stomach was the knowledge that I’d be wasting the food in my fridge.
Well, that and the fact that it was a million degrees outside.
I feel like it’s been a minute since I posted my first two quick and healthy avocado toast recipes but I’m finally here with the third and final one! I’ve been loving the orange & fig and mango & ginger versions on repeat for a while now, they’ve been the perfect breakfast for before a long run for marathon training or to help build muscle after a strength training workout.
For this last recipe I’ll admit that grapefruit is a tough nut to crack. Or I guess I should say fruit to peel? And peel. And then peel some more for good measure because we’re determined and foolish creatures with opposable thumbs and we want to win, damn it.
I might be new at the grapefruit game but I’ve been ridiculous and dramatic for decades.
This post could be subtitled “How to Eat for the Long Awaited Fiery End of Days,” although I think we all know in a real apocalypse I’m just eating buttered biscuits nonstop until the moment the zombies get me.
This week Portland is about to outdo itself in the weather department with temps climbing to 109 degrees. I grew up in Phoenix, so I know just how awful it’s about to feel as we step out into that dry sauna heat. Continue reading
On Tuesday I shared how I menu plan for those off-kilter weeks where I’m woefully unprepared by the time I hit the grocery store. By keeping items in my fridge and pantry that are versatile, like a jar of salsa and some extra zucchini, I can pull together a few healthy meal ideas quickly for the week. It takes a bit of time to figure out what might work for you, but I’ve found that habit can be your best friend if you know you always love taco night and burrito bowls the next day. Continue reading
The first time I tried to eat a mango at home I was convinced this fruit was just put on Earth as a cosmic joke to anyone who thought they could win in a man v. mango showdown. To clarify I was a grown adult at this point, so failing hard at the can-prepare-basic-ingredients test of life was a bummer.
Thankfully, 3 mangoes and 2 YouTube videos later, I was ready to make the messiest fruit salad you’ve ever seen. Continue reading
Most weeks I have all my menu planning and shopping lists ready to go for an easy grocery store trip by the time Saturday rolls around. Some weeks *cough* this one *cough* I’m sitting at the Starbucks inside Safeway scrolling through Pinterest for healthy dinner ideas while my venti Americano rapidly disappears and the clock ticks down. Although I spent most of the evening before going between the fridge and the pantry looking for a nonexistent dessert, I have somehow forgotten what my kitchen even looks like. Continue reading