Todays Tip. T.T

Eat your larger calorie meals earlier in the day. I eat many small meals in a day and I do not stick to the old 12:00 lunch hour to eat. I eat my lunch between 10:30 and 11:30 everyday and this also makes my dinner time earlier (before 6 pm). I eat a sugar free oatmeal for a snack (recipe below) if I need to keep me feeling full with fewer junk calories. I also do not always eat breakfast. If I am not hungry I do not force myself to eat or I may have a carrot juice (home juiced) and large water.

My Oatmeal Recipe:
1/2 C. rolled oats
1 C. water
1 tsp. cinnamon
1 packet Stevia
1/4 C blueberries

(172 Calories)

My Kitchen Essentials (Food)

Pantry:
Tuna (packed in water)
Flax seeds
Chia seeds
Low fat peanut butter
whole grain wheat bread or 9 grain bread
Almonds
Walnuts
Fresh cracked pepper
Pink Himalayan seat salt
Rolled Oats
Cinnamon
Chamomile tea bags
Stevia in the Raw
Raw honey
Organic coconut oil
Brown Rice
Udon noodles
Low sodium wheat cracker
Sugar free blackberry Jam
Bananas

Refrigerator:
Boiled or baked chicken breast (seasoned with a little salt and pepper)
Extra firm tofu
Apples
Avocados
Carrots
Celery
Cherry tomatoes
Cucumbers
Grapefruits
Spinach
Kale
onions
Garlic
Red and Yellow Peppers
Lemons/Limes
Mixed berries
Bottled water
Brown free range eggs or liquid egg whites
Smart Balance mayo
Smart Balance spread
Low fat Greek yogurt
Honey mustard

Freezer:
Tilapia
Chicken
Venison
Ground Turkey

New Years 2015 I'm venturing into video blogging... Also back to daily training in 3 weeks. Due to an injury I am to refrain from hard core workouts until February 1st. I did however start my 365 Days of Juicing beginning December 30th. With this new year and juicing lifestyle I will not partake in alcohol or caffeine and will be getting back down to my comfortable shred weight of 114 lb. 15% body fat. I'm currently at 123 which is my holiday weight :) Check back daily for new juices and watch my transformation.


Day # 1

 Day # 2

Udon Noodles with Garlic and Kale

This is a light and tasty recipe that takes about 15 minutes to make.
2 servings about 330 calories per serving

What you will need:
1 pack of organic Udon Noodles (they are wrapped in 3 separate bunches you will need 1 bunch)
2 Roma Tomatoes
2 cloves Garlic minced
3-4 large Kale leaves rough chopped
4-5 Basil leaves chopped
2 Tbsp grape seed oil or coconut oil
Pink Himalayan Sea salt and Fresh Cracked Pepper
1 tsp low sodium soy sauce
In a small pan of boiling water, boil udon noodles for 4 minutes remove from water and set aside.
In a fry pan add 1 tbsp oil and garlic and cook on low/med heat for about 2 minutes stirring constantly to avoid burning. Add kale to pan and cook for 2 minutes stirring together with garlic. Add Basil and tomatoes to pan stir together with kale and garlic and cook for 2 more minutes. The last step is to add the remaining 1 Tbsp of oil and udon noodles to pan with vegetables and cook for about 2-3 more minutes stirring constantly to coat everything with oil and combine noodles with vegetables. remove from heat add soy and mix it in, place on two plates and serve with chopsticks . Done!