No Longer Barefoot in Vermont!

This is just a quick post to say I’m not dead, I haven’t stopped working out, I’m not eating crap, I’ve just….moved! In November my partner and I moved to Carlisle, MA. My massage and yoga practice reopened in December and business has been BOOMING!! You can now find me above Mountain Strength Crossfit in Winchester, MA (see my site for more details).

While I miss my beloved Green Mountain State, one of the really nice things about being back in MA is the accessibility. I’ve discovered a wonderful inspiring yoga studio, Serenity Yoga, and have been taking classes from Olivia and Nina. My partner and I have a membership to Central Rock Gym in Watertown and have been climbing 2-3 times per week. And every day still starts with a smoothie. ūüôā

So things are GOOD and I hope to be writing again here more regularly. That said, look out for a possible name change because my bare feet are now on MA soil. BarefootinMA perhaps?

I hope all your health journeys are taking you in a good direction, and if not today is a good day to get back on the horse. ūüėČ

Pies and Pushups

It has have been a while since my last entry but I’m still going STRONG on workouts and sticking to my food allergy/healthy diet. ¬†I’m really enjoying seeing my muscle tone improve and I’ve been taking on new challenges. ¬†I’ve fallen in love with kettlebells and have also added some heavier free weights to my collection. ¬†My biggest struggle continues to be learning to do pullups. ¬†So far I can do ONE unassisted and that’s a good start.

To keep my workouts interesting I’ve been varying things a bit. ¬†I’m generally doing two Zuzka workouts per week (I’ve shelled out for her new ZGYM and in full honesty the first two workouts were worth more than the $10/mo price tag; they’re way harder than her free ZWOWs). ¬†I also do two workouts inspired by myomytv.com, which offers awesome free kettlebell and bodyweight workouts. ¬†I say “inspired” because while I sometimes outright do one of their routines, I’ve been experimenting with creating my own routines and so far I’m kicking my own ass. ūüôā ¬†I also do 1-2 pilates or yoga workouts per week. ¬†On top of that I’m still running 1.6 miles per day, happily on the Mad River Path with my pup. ¬†This has been a good mix for me and gets me moving at least an hour per day six times a week. ¬†I take a day off to rest.

I’m going to start posting my self-made workouts here. ¬†I’m not comfy recording videos yet, but I think I’d like to in the future. ¬†So here are my three most recent WOD’s. ¬†If you need a better description of the exercise just ask! ¬†I’d consider these intermediate->advanced. ¬†If you want to do them just listen to your body and adjust as needed. ¬†Beginners should use lighter weights, shorter reps and a longer resting period. ¬†If you’re more advanced use heavier weights, longer reps and a shorter resting period. ¬†In general I’m using a 25lb kettlebell (or two for doubles). ¬†My free-weights range from 5lb->20lb.

For an interval timer I’m using Seconds on my iPhone.

6/10/13 – Set interval timer to 3 rounds 45 sec activity, 15 sec rest
  1. Goblet Squat (20kg)
  2. Alternating KB Swing
  3. Alternating Curtsy Lunge (14kg)
  4. KB Single-Leg Deadlifts
  5. Skater Hops
  6. Renegade Row
  7. Chin-Up
6/11/13 РSet interval timer to 3 rounds 40 sec activity, 15 sec rest
  1. Glute Bridge Booty Pump
  2. Single-leg deadlift R
  3. Single-leg deadllift L
  4. Eccentric Focused Chin Ups
  5. Push Up Lean/Push Up/Push Back Combo
  6. Kneeling Ab Wheel Rollout
  7. Dumbbell Hammer Curl
  8. Dragon Flag
6/19/13 –¬†Set interval timer to 2 rounds 45 sec activity, 15 sec rest
  1. KB Reverse lunge
  2. Snatch R
  3. Snatch L
  4. Around-the-world KB swings
  5. Single-Leg Deadlift R
  6. Single-Leg Deadlift L
  7. Side-crunch R
  8. Side-crunch L
  9. Weighted sit-up
  10. Double KB Swings

And now for recipes! ¬†This past Saturday I hosted a large dinner party for my family. ¬†Along with accommodating my long list of food allergies, I also had to make the meal low-carb/sugar for my father who’s diabetic, low-salt for his wife who has high BP, dairy/gluten free for my sister-in-law (this is in line with my own diet too) and garlic-free for my brother. ¬†Even more importantly, I wanted it to be FREAKING DELICIOUS to help show that you don’t have to eat crappy-tasting food just because you have a dietary restriction. ¬†Also, since my family showered me with a ton of pie-making paraphernalia for Christmas, I made the meal Pie-themed.

Bring In The Pies!!

86aa7b8cd6c011e29c6622000a1f9e4a_7Paleo Shepard’s Pie (adapted from Elana’s Pantry¬†and The Functional Foodie)

Ingredients – Makes ~1 large deep dish pie

  • 2 tbsp Olive Oil
  • 1/2 lb ground grass fed beef
  • 1/2 lb ground lamb
  • 1/4 lb ground pork (I used a mild chorizo sausage from my local butcher which gave it a nice kick)
  • 1/2 lb uncured bacon, cut into 1″ pieces
  • 1 large onion, diced
  • 1 shallot, minced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1/2 cup diced mushrooms of your choosing
  • 1/2 cup low sodium beef or chicken stock
  • 1/4 cup red wine (I used a merlot)
  • 2 tsp coconut aminos (can use Worcester Sauce if you prefer)
  • 2 tbsp chopped mixed herbs (I used basil, oregano, thyme and parsley from my garden)
  • ¬Ĺ teaspoon smoked paprika
  • Sea Salt and Pepper to taste
  • 2 large heads cauliflower, trimmed, chopped and steamed until very soft (I used one white and one yellow)
  • 1/4 cup coconut milk
  • 2 tbsp Earth Balance or Virgin Coconut Oil

Directions

  1. Preheat oven to 375¬ļF.
  2. Heat olive oil in a large sauce pan.  Add onions and cook, stirring occasionally, until soft.  Add shallots and cook for another few minutes.
  3. Add bacon and saut√© until cooked, ~10 minutes (note: the bacon will not crisp, that’s ok).
  4. Add the carrots, celery and mushrooms and saut√© until soft (it’s ok of the carrots stay a bit firm), ~10 mins.
  5. Add the meats, herbs, salt and pepper and sauté until browned.
  6. Add the stock, wine, coconut aminos and a paprika. ¬†Stir and cook down broth until it’s ~60% evaporated.
  7. Meanwhile, add the cauliflower, coconut milk, Earth Balance/VCO, and a pinch of salt and pepper to your food processor and blend until it’s the consistency of mashed potatoes; this will not take long. ¬†Taste-test and see if you need to add more salt and pepper.
  8. Pour the filling into a pie plate and top with the cauliflower mash.  Add a pinch of smoked paprika to the top for decoration if you like.
  9. Cook at¬†375¬ļF for 30 minutes, or until the inside is bubbly and the top is slightly firm. ¬†Let cool for ~10 mins before serving.

Strawberry Rhubarb Pie (Gluten and Dairy free, no sugar added to filling)

Ingredients

Crust (and trust me, it’s GOOD, the non-gluten free folks loved it!):

  • 1 cup Almond or Pecan flour (I was out of almond so I ground pecans in my Vitamix which worked out beautifully!)
  • 2 cups¬†Bob‚Äôs Red Mill Gluten Free All-Purpose Flour¬†(my sister-in-law says next time I should try Bob’s Red Mill Shortbread Mix)
  • 1/4 cup Coconut Palm Sugar (you can use cane sugar if you’d like, I’m just allergic to it)
  • 1 tsp salt
  • 1 tsp Baking Powder
  • ¬Ĺ cup Virgin Coconut Oil (room temperature)
  • 5-8 tbsp Cool Water

Filling (adapted from here):

  • 2 1/2 cups chopped red rhubarb, fresh
  • 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 2 tbsp minute tapioca
  • 1 tablespoon¬†Bob‚Äôs Red Mill Gluten Free All-Purpose Flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons Earth Balance cut into small slices
  • 1 egg white beaten with 1 teaspoon water

Directions

Crust:

  1. Mix the dry ingredients in a mixer.
  2. Add the coconut oil and beat until dough forms small balls.
  3. Add the water one tbsp at a time while mixing until the dough reaches the proper consistency (it should hold together well but not be sticky).
  4. Separate into two balls, wrap in plastic wrap or parchment and put in the fridge for at least 30 minutes.
  5. Roll out dough and add bottom crust to a greased and floured pie plate.

Filling:

  1. Preheat oven to 425¬ļF.
  2. Mix the rhubarb, strawberries, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
  3. Mix well in a large bowl and pour out into bottom crust.
  4. Dot with butter.
  5. Roll out top crust and top the pie (if you want to do the lattice design I did use a pizza-cutter to cut strips of the rolled-dough and a long spatula to carefully lift the crust from the counter to the pie).
  6. Brush top of crust with beaten egg yolk.
  7. Wrap aluminum foil loosely around the outside edge of the crust to protect the crust from burning.
  8. Cook at¬†425¬ļF for 15 minutes, then drop the temperature to 375¬ļF and cook for another 40 minutes. ¬†The crust should be golden brown and the filling should be bubbling. ¬†I found the gluten free crust cooks faster than when using traditional flour so keep an eye on the pie so it doesn’t get over-cooked. ¬†Cool before serving.

I’d love to know if you try my recipes or workouts. ¬†Please pass along your feedback! ¬†Now it’s time for a run!

 

Day 90!!! 8100 Burpees, 64 Miles and Noticing a Change!

Holy shit, you guys, as of about 10 minutes ago, when I completed my last 10 burpees of the day, I officially completed my 90 day challenge!!!  90 burpees a day for 90 days?  DONE!!!!!

This challenge ended up being a great kick-start into more regular exercise, and really pushing what my body could do. ¬†I started running daily again, have been committed to doing Zuzka workouts 6 days a week, completed a 5-mile obstacle course¬†and have been eating extremely healthy along with finally having my food allergies diagnosed. ¬†My body has changed a lot over the past 90 days and while I still have a ways to go I wanted to finally share a pic of my progress. ¬†I’m taking a deep breath as I share this, but here goes (note, I didn’t start taking pics until late Feb, a month into the challenge)…

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Woot to noticeable change!! ¬†My plan going forward is to do Zuzka workouts, or other HIIT in the morning. ¬†I’ve switched my running to mid-day now that the weather has gotten better, any my pup is very appreciative of the exercise. ¬†I’m also learning to do pull-ups and will be heading back out to the obstacle course in mid-May. ¬†Any other ideas for a good challenge? ¬†Let me know!

 

Day 75, 6750 Burpees, 49 Miles, and Chicken Pot Pie!

Wow, I can’t believe it’s been 75 days already! ¬†The burpees have basically just become a part of my life at this point, even though they still manage to leave me gasping for air but my endurance for them has greatly increased. ¬†My biggest focus these days is on food. ¬†I’ve been experimenting with more recipes and more flours and there’s one recipe I’m just dying to share with you!

Chicken Pot Pie Two Ways (Paleo *or* gluten/dairy/corn free)

Having these new food allergies along with a rigorous workout routine occasionally really burns me out and I get cravings for comfort food.  It would be easy to head to the local diner or grab some takeout from the pizza shop down the street, but there has to be ways for me to satisfy my cravings without going off my diet.  This recipe helps solve that problem.

The Paleo recipe is heavily based off of Fed & Fit’s Paleo Chicken Pot Pie. ¬†I really only added in some fresh herbs and garlic. ¬†It was great, but in full disclosure I found the almond crust to be a bit too heavy at times and it was also very crumbly, especially in the center of the pie (since I made a full pie, not individual pies). ¬†It did crisp nicely on top, but then fell apart when taking it out of the pan or eating it. ¬†The high compliment I will give is that both my boyfriend and I thought it tasted like chicken skin…seriously. ¬†It’s very rich. ¬†So the second time I made this I altered the crust recipe since I’m not personally on a Paleo diet. ¬†The crust I ended up making that time was awesome and would make a perfect fruit pie crust if you add sugar to it and nix the herbs. ¬†I’m really happy it was easy to alter. ¬†I’ll give you both recipes and definitely check out the Fed & Fit blog for some amazing pictures of the recipe.

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Note on ratios: The recipe ratio was originally made for 8 personal pies.  I ended up with enough pie filling for two full large pies, and enough crust for one.  This was great since I just froze the second pie filling and used it a couple weeks later.  If you only want enough filling for one pie cut the filling ingredients in half.

Ingredients

Paleo Crust:

  • 3 cups Almond Flour (I used Bob’s Red Mill)
  • 1.5 tsp Salt (I used Himalayan, the original recipe calls for Kosher)
  • 1 tsp Baking Powder
  • ¬Ĺ cup Virgin Coconut Oil (room temperature)
  • 1 tbsp Cool Water
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Gluten Free Crust:

  • 1 cup Almond Four ¬†(I used Bob’s Red Mill)
  • 2 cups Bob’s Red Mill Gluten Free All-Purpose Flour
  • 1.5 tsp Salt (I used Himalayan, the original recipe calls for Kosher)
  • 1 tsp Baking Powder
  • ¬Ĺ cup Virgin Coconut Oil (room temperature)
  • 3-5 tbsp Cool Water
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Filling:

  • 3 Chicken Breast Halves Roasted and Cubed
  • 2 cups Sweet Onions Chopped
  • 2-3 Garlic Cloves, minced
  • 2 cups Frozen Green Peas
  • 2 cups Frozen Carrots
  • ¬ľ cup Canned Coconut Milk (full fat)
  • ¬ĺ cup Almond Flour ¬†(I used Bob’s Red Mill)
  • 4 cups Low Sodium Chicken Stock
  • 3 Tbl Extra Virgin Olive Oil
  • 1 tsp Black Pepper
  • 1 Egg (for egg wash)
  • 1 tbsp Fresh Basil, minced
  • 1 tbsp Fresh Marjoram, minced
  • 1 tbsp Fresh Rosemary, minced
  • 1 tbsp Fresh Thyme, minced

Directions

Chicken:

  1. Preheat oven to 350¬ļ F.
  2. Wash chicken breast and pat dry.
  3. Line a baking sheet with parchment paper.
  4. Drizzle and rub 1 Tbl oil on the chicken breast.
  5. Sprinkle with generous amount of  salt and cracked black pepper.
  6. Bake for 35 minutes.
  7. Remove from oven when finished and let cool.
  8. Cut into about ¬Ĺ‚ÄĚ cubes when cool enough to handle.

Crust:

  1. In a food processor or mixer (I used my KitchenAid), mix the dry ingredients together (flours, salt, and baking powder).
  2. Add the coconut oil and slowly pulse or mix until it’s evenly mixed. It should have the consistence of peas.
  3. Slowly add the water and pulse until it forms a dough-like texture.  Note that in the GF version you have to use more water than in the Paleo version.
  4. Remove from food processor/mixer, roll into a ball and wrap in cling wrap.
  5. Put the dough into the refrigerator for 30 minutes.
  6. Dust a pastry board (or cutting board) with almond meal. ¬†Or if you’re like me dust your (cleaned) countertop. ¬†I also recently received these as a gift and can vouch that they did an AWESOME job with the dough in this recipe, getting rid of having flour all over the kichen.
  7. Roll out pie crust.  Keep dusting the top and bottom of dough and the rolling pin with dry almond meal so that it doesn’t stick.

Filling:

  1. Heat the oil in the bottom of a large pot.
  2. Add the yellow onions and cook on medium/high until they’re translucent.  Add the garlic and cook both until slightly brown.
  3. Slowly add the almond meal and reduce the heat.
  4. Slowly add the chicken stock and stir.
  5. Add the coconut milk, 1 tsp salt, and black pepper.
  6. Add the peas, carrots, and chicken.
  7. Carefully pour into pie plate.
  8. Place the crust on top of the filling.
  9. Scramble one egg and paint the crust of each pie generously.
  10. Sprinkle with salt and cut 3-4 slits in the top.
  11. I recommend setting the pie plate on a cookie sheet and putting it in the oven like that to catch any drippings.
  12. Bake at 375¬ļF for one hour, or until inside is bubbly and crust is browned.
  13. Let cool 10-15 minutes before eating.

While this isn’t a fast recipe to make, taking about 1-1.5 hours of prep and another hour to cook, it is really worthwhile and since you can freeze the extra filling it made a very quick meal the second time I made it. ¬†You can even do what the original recipe called for and make individual pies. ¬†In that case I would freeze filling in individual freezer bags and thaw one on the day you want to make it. ¬†I do think making the crust same-day is worthwhile and it really is an easy crust recipe. ¬†I hope you enjoy this as much as I did!!

Day 55, 4950 Burpees, 31 Miles, PIZZA TIME!!

Wow, I’m already 10 days past the half-way point of my 90 day challenge! ¬†That is awesome!! ¬†I’m definitely feeling stronger and am seeing more definition in my muscles. ¬†I have a lot more energy. ¬†I can also admit that even though burpees still shoot my heart rate way up and cause me to lose my breath, I can do them faster and I’m recovering quicker between sets. ¬†It definitely helps that I’m doing the ZCUT workouts on top of burpees and running because Zuzka really pushes me both in cardio and strength. ¬†I basically¬†had to learn to recover quickly or I couldn’t make it through her workouts.

Today’s entry is primarily about FOOD. ¬†I’m continuing to find new recipes, along with surprising myself with safe finds from the grocery store. ¬†I’ve even managed to go out to eat a couple times and haven’t had a problem finding foods I can eat (as long as I go to a decent place). ¬†For example, the other night I had a tuna steak with sides of kale and broccoli, no dairy, gluten or any of the other allergens I’m avoiding. ¬†I’ve also done well ordering spinach salads with salmon or grilled chicken and sushi has been pretty safe as long as I’m careful (speaking of which, if you like sushi check out Food Babe’s article on Sushi Secrets). ¬†I just have to ask a few more questions before ordering but most places can accommodate my diet with only minimal substitutions.

The one junk food I¬†really love is pizza. ¬†I’ve struggled to make a really delicious gluten free, dairy free pizza. ¬†Well, I think I finally found a winner and I’m excited to share it with you! ¬†First, I have to talk about Socca (or¬†Farinata). ¬†An old friend recently posted a recipe for this grain-free chickpea unleavened bread. ¬†I tried it that night and found it was an AWESOME side-dish to my dinner:

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Gluten/Corn free breaded chicken, steamed baby spinach and socca

 

I did have to tweak the recipe because that day my local grocer was out of garbanzo bean flour. ¬†So the picture above is NOT grain free. ¬†Here’s what I did instead:

Ingredients:

  • 1 cup Bob’s Red Mill Gluten Free Flour¬†(top ingredient is chickpea flour)
  • 1 teaspoon salt¬†
  • 1 teaspoon ground black pepper¬†
  • 4 to 6 tablespoons olive oil¬†
  • ¬Ĺ large onion, minced
  • 2 large cloves of garlic, minced
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh oregano, minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh marjoram, minced
  • 1 cup lukewarm filtered water

The directions are identical to the original recipe, but I’ll post them here for convenience:

1. Heat oven to 450¬ļF. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours (I tried leaving it both 30 mins and 6 hours, negligible difference). Batter should be about the consistency of heavy cream.

2. Stir all herbs, onion and garlic into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry.

3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.

It was SO FREAKING GOOD that a few days later I found actual garbanzo bean flour and, following the same recipe above I used it to make this gluten free, dairy free, grain free (Paleo friendly) pizza:

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Gluten Free, Grain Free, Dairy Free, Paleo-friendly pizza!

This was amazing. ¬†The one thing I’ll say is that using the garbanzo bean flour, while healthier,¬†it definitely tasted more like falafel and less like pizza crust. ¬†Next time I may switch back to the Gluten Free Flour since I’m not outright avoiding grains (just gluten, corn and oats). ¬†However, BOTH bread recipes held up beautifully and the chickpea flour had no trouble holding the heaping pile of toppings I piled on it.

Speaking of toppings, here’s what I used:

  • Sugar-free pasta sauce (I need to learn to make my own pizza sauce)
  • 1.5 cups baby spinach
  • Artichoke hearts
  • Sundried tomatoes
  • Crumbled local bacon
  • Small amounts of Daiya mozzarella and pepperjack*

*A note on using Daiya “cheeses”, be very careful not to use too much. ¬†It’s a great cheese substitute because it melts well and gives a cheesy flavor, BUT if you use the same amount of Daiya that you’d use with traditional cheese you might find that it melts together and has the consistency and taste of mayonnaise. ¬†I find the mozzarella particularly has this issue, and as a result it’s not my favorite Daiya cheese.

So go wild and have some healthy pizza! ¬†I’d love to hear your variations on this recipe and other ideas!

Day 48, 4320 Burpees, 25 Miles, Healthy Meatloaf!

I’m past the halfway point on my 90 day challenge and the burpees are starting to get easier, but they’re still pretty terrible. ¬†My running is getting better and yesterday I was really reminded how much I prefer running outside to running on a treadmill.

ImageI hadn’t been running outside due to my extreme distaste of the cold. ¬†Ok, maybe not “extreme”, I mean I do live in Vermont, but running in minimalist shoes outside hasn’t been a fun experience for me in the past. ¬†However, after a very trying week I woke up yesterday craving something new. ¬†It was beautiful out! ¬†Fresh powder on the ground and the sun was pouring down. ¬†I decided to buck up and head out trail running. ¬†I popped on my Injinji socks and my Vibrams and downloaded ZombiesRun!¬†to my iphone. ¬†I was waiting for Spring to try that game out but this seemed like the perfect time, plus they were having a 50% off sale on it this weekend!

I won’t lie, my feet got cold, but not too cold to stop me. ¬†Plus once I got about half a mile in they seemed ok, though when I got home and popped my shoes off my toes were pretty icy. ¬†The Zombies game kept me motivated and I ended up running farther than my goal and, what’s more exciting, I ran continuously instead of taking speed-walking breaks like I do on the treadmill. ¬†While the game may have helped motivate me, the soft snow and fresh air is really what kept me running and engaged. ¬†It was just beautiful out and I was finally able to bring my pup running with me again; we both had a great time! ¬†I’m excited for real Spring to hit VT so I can get out there more often.

Lastly, let’s talk meatloaf!

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I’ve had many people ask me what I can eat on my elimination diet. ¬†Really, I’ve been eating very similar to how I was eating before: smoothies and then a protein and veggies for dinner. The thing I have to be strict about is not adding gluten or dairy to my meal, along with the slew of other allergens that I mentioned in my previous post. ¬†I’m also still watching my full nutrition intake and keeping things low-carb since I was doing that before I found out I had a bunch of food allergies.

Meatloaf is definitely a comfort food, but with the millions of meatloaf recipes out there it’s important to remember you CAN make a healthy version of it. ¬†I spliced together a few recipes and made this omgyouwillwanttoeatthewholepan meatloaf that’s less than 300 calories per slice and packed with veggies and protein!

Ingredients:

  • 1 1/2lb Lean Ground Beef (I used local grass-fed beef and highly recommend you try to do the same)
  • 2 large carrots shredded¬†
  • 1 zucchini shredded
  • 1/2 sweet onion, diced
  • 2-3 cloves garlic, minced
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh oregano, minced
  • 1 large egg
  • 2 large egg whites
  • 1 jar pasta sauce (try to choose a low-carb version with no or low sugar, or make your own!)
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350¬ļF.
  2. Sautée carrots, zucchini, onions, and garlic in olive oil until soft (~10 mins).  Set aside to cool, or put in the fridge for a few minutes.
  3. Beat eggs/egg whites in large bowl.  Add veggie mix, all herbs/spices, ground beef and 3/4 of pasta sauce jar.  Mix well.
  4. Form mixture into a loaf (it will be wet and won’t hold shape very well, that’s ok!) and put in large loaf pan. ¬†Top with remaining pasta sauce.
  5. Cook for ~1.5 hours or until thermometer reads at least 165¬ļF. ¬†Let sit for 10 minutes. Enjoy!

Now I’ve made a lot of meatloaf in my day and I have to say in full honesty that this was the most delicious meatloaf I’ve ever made!! ¬†It trumped my cheese-filled bacon-wrapped meatloaf…seriously. ¬†Granted, my boyfriend (who is not on my diet) fried the leftovers in bacon fat, so obviously the recipe could be improved on if you’re not counting your calories.

 

 

Day 40, 3600 Burpees, 19 Miles, Food Allergy RESULTS!

I completed my third Hot Yoga/Bikram class at Geezum Crow Yoga last night and it was AWESOME!! ¬†I really feel much more supported there than at Bikram Stowe and I’m going to try to make a point to go there more often. ¬†In the meantime, to make things a bit more affordable I’m looking for a good iOS app for Hot Yoga. ¬†After scouring reviews it looks like Hot Yoga Doctor is the most robust app with actual full spoken classes, despite their website being abhorrent. ¬†I wish I could find an actual video. ¬†I was surprised that My Yoga Online doesn’t have one (I highly recommend that site, btw).

Yesterday I received back the results of my food allergy testing. ¬†I had IgA, IgE and IgG testing done against 96 foods. ¬†It was done by Green Mountain Natural Health (processed at US BioTek) and I’m extremely grateful that my insurance covered the test in full.

I had the testing done because I’ve always had digestive issues and for the most part I’ve just accepted that and try to ignore it. ¬†I’ve had acid reflux since I was a kid and that’s the only condition I really had diagnosed and treated. ¬†I used to be on daily prescription meds but got off them with the help of a change in diet, and adding in yoga and abdominal massage (speaking of which if you are ever in the NH area I highly recommend seeing Kym Feltovic for Maya Abdominal Massage). ¬†That was probably one of my first forays into the power that a change of lifestyle has.

On top of the acid reflux, I also struggle with bloating, stomach pains after eating and lower GI inflammation. ¬†Those things have become so common that I thought they were part of life. ¬†I’ve been on many types of diets. ¬†Some due to dating partners with diet restrictions, some for fun, and more recently some elimination diets. ¬†I’ve done two elimination diets (cleanses) and both times I found I had sensitivities to dairy and gluten. ¬†Dairy was no surprise, I eat sundaes with the full knowledge that I’m entering a world of pain. ¬†Gluten was annoying to find out but it makes sense. ¬†I also noticed from those diets that I do much better with very little sugar. ¬†This was also no surprise as both my Mom and I struggled with an overpopulation of yeast and my Dad and his Dad struggled with issues with diabetes. ¬†Since those diets I’ve significantly cut back on dairy, gluten and sugar.

Yesterday I was handed a large booklet and finally got the results in full technicolor:

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I only photographed what I was allergic to. ¬†I’m thankfully not allergic to any meat/fowl/eggs or any vegetables. ¬†I¬†am allergic to¬†all dairy, coffee, sugar cane, brewer’s yeast, cranberry, clam, crab, kidney bean, corn, all wheat, oat, rye, sesame seed, spelt, and sunflower seed.

I posted the results to Facebook yesterday and had the most comments I think I’ve gotten to a post ever. ¬†Food issues really rowel people up. ¬†I’ve learned nutrition is a very personal thing with lots of different opinions and if you’re not already used to a restricted diet it can seem like the end of the world. ¬†Let me be clear, this is not the end of the world at all. ¬†I’m actually super-excited that I can now start working on these allergies and see how they will change my body!

The big surprises were cranberries and sesame seeds. ¬†That means no more cranberry juice in my smoothies and I have to find another gluten free cracker that isn’t sesame-based. ¬†I already knew dairy and gluten would be on there. ¬†Brewer’s yeast is unfortunate, especially since that rules out making nut cheeses with nutritional yeast. ¬†Crab and clam is annoying, but I eat them so infrequently that I’m not going to let it bother me (and I’m still going to rock soft-shell crab season). ¬†And thankfully I had already quit coffee, despite my undying love for both roasting and drinking it.

Since I had already intuited a good chunk of these allergies and started being very strict about my diet since March 1st, I’ve actually lost 7lbs and my belly isn’t sticking out like a pregnant woman anymore (still a bit poofier than I’d like but, meh). ¬†So I already know there’s truth to this test and I will feel better if I eat the foods that fuel and nourish my body. ¬†I really didn’t mean to lose weight that quickly, just strictly cutting out dairy, gluten and sugar made an enormous difference.

The next step now is to do an elimination diet with the foods I tested as allergic to. ¬†I let the doctor know that I’m going to cheat on St. Patrick’s Day and on a long weekend I might have coming up in Boston. ¬†But, I don’t intend to cheat excessively. ¬†After that I’ll be doing two solid weeks of elimination. ¬†Then I need to add in one allergen at a time and note my reaction. ¬†What surprised me is that my doctor said once I know how each effects me there are treatment options so it’s possible that I won’t have to cut these foods out of my diet for good. I don’t yet know what the treatment options are (one of my packets mentioned acupressure), but I’m curious to find out.

I was asked by a couple people if I’m actually allergic to these foods or if I just have a sensitivity to them. ¬†I technically have an allergy to them, but not a fatal allergy. ¬†The consequences are bloating, acid reflux, lower GI inflammation, fatigue and insomnia…with possibly more symptoms to discover as I do the elimination diet. ¬†Dairy also gives me some respiratory issues, coughing from phlegm. ¬†As far as food allergies go, I do consider myself very lucky. ¬†My throat doesn’t swell up, I don’t have trouble breathing, etc. ¬†So if you want to call it a sensitivity I suppose that would be accurate, but this test sitting next to me is calling it an allergy. ¬†It’s basically all semantics.¬†

I’d love to hear from others out there who have been through this or who are curious about it! ¬†I’m also on the hunt for more recipes that fit my diet, have anything good? ¬†The first on the docket is a recipe for hummus without tahini. ¬†Must go Google now!