Staying Accountable Week of June 11th

I am a bit behind on this post.  Last week was the last week of school for my youngest who is now going to be a sophomore in high school.  My oldest is home from college and in a lot of ways I let the week get away from me.  I worked out half as much as usual but I still did really well eating healthy.  This weekend I got my act together, made my plan for the week and got back to my usual workout schedule.  Not working out as much definitely made me start feeling fatigued and I could tell my joint pain from having lupus was more noticeable.  I really think being as active as I am keeps a lot of my illness under control.  This week I am sharing some great recipes and some results!

I finished my first 30 days of TurboFire and have already seen some amazing results.  I am down 4.5 pounds, 1 inch off my waist, .5 inches off my hips, 1 inch off my left thigh, .5 inches off my right thigh, and .5 inches off each arm!  Weight comes off me really slowly.  When I used to diet I would be so excited to get close to a pound a week.  Eating healthy like I have been and exercising with TurboFire has started to make a big difference for me.  It’s really starting to show!

Here are a few recipes I tried over the last week

Pineapple Cashew Quinoa Stir Fry

Pineapple Cashew Quinoa Stir FryQuinoa:

  • 1 Cup Quinoa, well rinsed and drained
  • 1 Cup pineapple juice
  • 1 Cup cold water
  • ¼ Tsp Soy Sauce

Stir Fry:

  • 4 Ounces cashews, raw and unsalted
  • 3 Tbsp peanut oil
  • 2 Scallions, sliced thinly
  • 2 Cloves garlic, minced
  • 1 hot red chile, sliced into very thin rounds
  • ½ in piece ginger, peeled and minced
  • 1 red bell pepper, seeded and diced
  • 1 Cup frozen green peas or cooked edamame
  • ½ Cup fresh basil leaves, rolled and sliced into thin shreds (just like slicing collard greens)
  • 2 Tbsp finely chopped fresh mint
  • 10 Ounces Fresh Pineapple, cut into bite size chunks (about 2 cups)
  • 3 Tbsp soy sauce
  • 3 Tbsp vegetable stock
  • 1 Tbsp Mirin
  • Lime wedges for Garnish

Prepare the quinoa first:  Combine the quinoa, juice, water and soy sauce in a medium size pot.  Cover, place over high heat, and bring to a boil.  Stir a few times, lower the heat to medium low, cover, and cook for 12 to 14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.  Uncover, fluff and let cool.

For best results, place the quinoa in an airtight container and refrigerate overnight.  If you’re in a  hurry chill the covered quinoa for at least an hour.  When ready to use, break up any chunks of the cold quinoa with a fork.

Prepare the Stir Fry:  Use the largest non-stick skillet you have (at least 11 inches in diameter) or a wok.  Have all of your ingredients chopped and easily within reach.  Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4 to 5 minutes.

Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.  When the garlic starts to sizzle, add the sliced chile pepper and ginger.  Stir fry for about 2 minutes, then add the bell pepper and peas.  Stir fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green.  Add the basil and mint and stir for another minute before adding the pineapple and quinoa.

In a measuring cup, combine the soy sauce, vegetable stock, and mirin.  Our over the quinoa mixture.  Continue to stir fry 10 for 14 minutes, until the quinoa is very hot (it helps to use two spoons/spatulas  to scoop the quinoa around).

Serve with lime wedges and additional soy sauce, to season individual servings to taste.

*Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero

 Israeli Couscous with pistachios and apricots

Israeli Couscous with Pistachios and Apricots
  • 2 Tbsp vegetable oil
  • 3 cloves garlic, minced
  • 2 Cups Israeli Couscous
  • 2 ½ cups water
  • 1 Cinnamon Stick
  • 1 Tsp ground cumin
  • ¼ tsp ground cardamom
  • Several pinches of freshly ground black pepper
  • ½ tsp salt
  • Zest from 1 lime
  • ¼ cup fresh mint
  • ½ cup chopped dried apricots, chopped to the size of raisins
  • ½ cup shelled pistachios
  • Juice from ½ lime

Preheat a large heavy bottomed skillet over medium low heat.  Place the garlic and oil in the pan and sauté for 1 minute.  Add the couscous, raise the heat to medium, and stir pretty constantly for 4 or 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick, cumin, cardamom, pepper, salt and lime zest.  Raise the heat and bring to a boil.  Once the mixture is boiling, lower the heat again to as low as possible and cover.  In about 10 minutes, most of the water should have been absorbed.  Add 2 tbsp of the mint and the apricots, pistachios, and lime juice.  Stir, cover again, and cook for 5 more minutes.  At this point, the water should be thoroughly absorbed.

Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint and serve.

*Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero


Quinoa salad with black beans and mango (Serves 4 to 6)

didn’t get this one in but I think it would be delicious!

  • 1 Mango, peeled and cut into small dice
  • 1 red bell pepper, seeded and diced as small as you can get it
  • 1 cup chopped scallions
  • 1 cup chopped fresh cilantro
  • 2 Tbsp red wine vinegar
  • 2 Tbsp Grapeseed Oil
  • ¼ Tsp salt
  • 2 cups cooked quinoa, cooled
  • 1 (15 ounce) can black beans, drained and rinsed
  • A few leaves of lettuce for garnish

Combine the mango, red bell pepper, scallions and cilantro in a mixing bowl.  Add the red wine vinegar, grapeseed oil, and salt and stir to combine.  Add the quinoa and stir until everything is well incorporated.  Fold in the black beans.  You can serve immediately or let it sit for a bit for the flavors to meld.  To serve place salad on top.  This tastes good chilled and is even better at room temperature.

*Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero


Chick Pea Cutlets (4 Cutlets) – forgot pic – will upload one next time

  • 1 cup cooked chickpeas
  • 2 Tbsp olive oil
  • ½ Cup vital wheat gluten
  • ½ Cup plain bread crumbs
  • ¼ Cup vegetable broth or water
  • 2 Tbsp soy sauce
  • 2 Cloves garlic, pressed or grated with a micro plane grater
  • ½ Tsp lemon zest
  • ½ Tsp dried Thyme
  • ½ Tsp Hungarian Paprika
  • ¼ Tsp dried rubbed sage
  • Olive oil for pan frying

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left.  Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed non-stick or cast iron skillet over medium heat.  Meanwhile, divide the cutlet dough into four equal pieces.  To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4 inch rectangular cutlet shape.  The easiest way to do this is to first form a rectangular shape in hands and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan.  Place the cutlets in the pan and cook on each side for 6 to 7 minutes.  Add more oil, if lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these too!  Baking these patties gives them a toothsome chewy texture and firm bite.  Preheat oven to 375, lightly oil baking sheet.  Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes.  Flip patties and bake another 8 to 10 minutes till firm and golden brown.

*Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero


Black Bean Cakes with Mango Salsa (4 Servings)

Black Bean Cakes with Mango SalsaFor the Bean Cakes:

  • ½ cup hot or mild salsa
  • 2 Tsp ground cumin
  • 2(15 ounce cans black beans, drained
  • 1 ½ Cups bread crumbs
  • ¼ Cup finely chopped scallions
  • Kosher or sea salt to taste
  • Black pepper to taste
  • Vegetable oil cooking spray

For the Salsa:

  • 2 ripe mangoes, peeled and cubed
  • ¼ Cup finely Chopped Red Onion
  • ¼ Cup finely chopped red bell pepper
  • 2 Tbsp finely chopped scallions
  • 2 Tbsp finely chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 2 Tsp sugar or agave nectar
  • Pinch of cayenne pepper

Preheat the oven to 200.  Combine the salsa, cumin and black beans in a food processor and pulse until smooth.  Add 1 cup bread crumbs, scallions, salt, and black pepper.

Divide the mixture into small patties, roughly 1/8 cup each.  Set the patties on a tray and refrigerate for 30 minutes.

While the bean cakes chill, combine all salsa ingredients and refrigerate until serving time.

Heat a nonstick large skillet over medium heat.  Using cooking spray throughout the sauté process, sauté the cakes for about 3 minutes per side, watching carefully so the cakes don’t burn.  Place the cakes on a baking sheet and place the 200 oven until all the cakes are prepared.  Serve the cakes with the salsa.

462 Calories, 3.7 g Fat, 18.9 g Protein, 91.7 g Carbohydrate, 20.7 g Sugar, 20.2 g Fiber

*The get healthy, go vegan cookbook by Neal Barnard, MD and Robyn Webb

I have been reading a lot of cooking books as you know to learn about food and eating healthier.  Recently I discovered Skinny Bitch.  Some of you may be like wow she just found out about her?  I did!  I love Kim Barnouin so far.  She has really started to teach me so much about food!  So this week I have dedicated my whole weeks meals to her recipes.

  Breakfast Snack Lunch Snack Dinner
Monday Shakeology Nuts Curried Chickpea Cakes with Citrus mint vinaigrette Fruit Coconut and Almond Crusted Tofu with Spicy Mango Chutney
Tuesday Shakeology Fruit Red potato salad with black nicoise olives with Julie’s balsamic dressing 3 Bean Salad Butternut Squash Ravioli with Sage Sauce
Wednesday Shakeology Peanut Butter on a Rice Cake with ½ Green Apple Artichoke heart avocado salad with garlic Parmesan dressing Black Bean Salad Leftovers
Thursday Shakeology 3 Bean Salad Pomegranate and Brussels sprout salad Kashi Cookie Asian Mac & Cheese
Friday Shakeology Black Bean Salad Seitan sweet potato and Onion hash ½ Apple on a Rice Cake with PB Eat out
Saturday Shakeology Fruit Leftovers Leftovers Kale and Sweet Potato Pizza

Here is my workout schedule for the week:

Walks everyday with Maggie
Today TurboFire 55 EZ, 1.5 Mile Walk with Maggie (Done)149.84 of 200 MB used
Tuesday TurboFire Fire 45 Class
Wednesday TurboFire Core 20, Stretch 40
Thursday TurboFire Fire 55 EZ
Friday TurboFire Fire 30, Sculpt 30
Saturday Rest Day
Sunday TurboFire Fire 30, Tone 30

Going to try and get some Tai Cheng in before bed as a bonus!

For those reading this post and wondering about Shakeology:

The Healthiest Meal of the Day

Shakeology is an awesome shake that I use daily as a meal replacement.  The shake contains 70 plus high quality ingredients that were chosen from around the world for their potency and bioavailability.  They include the following nutrient groups:

  • Protein and Essential Amino Acids to help build long, lean muscles and reduce food cravings (Whey Protein Isolate – An easily absorbable source of high quality protein that is ideal for building and maintaining lean muscle mass.  It keeps your blood sugar steady reducing hunger and junk food cravings.)
  • Prebiotics and Digestive Enzymes, which aid in improving digestion, regularity, and nutrient absorption (Get Regular!  These digestive enzymes are from plant sources such as pineapples and papayas which help your body break down food into its individual components making the nutrients easier to absorb.)
  • Antioxidants and Phytonutrients to help counteract free radical damage that can lead to degenerative diseases (These substances have antioxidant properties, meaning they help get rid of molecules known as free radicals, which damage cells and may be a key component of the aging process)
  • Vitamins and Minerals your body needs to function for
    optimal health (23 different vitamins and minerals provided in an easy to take, easily absorbable form)

I have tried other shakes and done a lot of comparisons.  I have spreadsheets doing these side by side comparisons of these other shakes and none of them come close to a complete nutritional offering like Shakeology does.  Its natural, it gives you lots of healthy energy, keeps you regular and if used as a meal replacement can help you lose weight.  When my teenagers drink it I smile so big because I know they basically just had all their fruits and vegetables for the day (which btw no matter how hard I try never happens).  If you want to learn more – go to my website there is so much more information out there!  Do your own research and then send me a message and I will give you a free sample.

My new Favorite Recipe of the week:

Tropical Cheesecake Shakeology

Tropical Cheesecake Shakeology
Tropical Cheesecake Shakeology
  • 1 Scoop Tropical Strawberry Shakeology
  • 1 Cup unsweetened Coconut Milk
  • 1/2 Frozen banana
  • 1/2 Cup mixed frozen fruit (peaches, mango, strawberry and pineapple)
  • 2 Tbsp coconut flakes unsweetened
  • 2 Tbsp Fat Free Sugar Free Cheesecake Mix
  • Ice to taste!


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