by Destini on May 14, 2013
I just finished my Revolt workout and damn….my lower body is just mush! But a fantastic mush! haha. It feels so great to have my workout complete before the hubby even gets home and dinner is already prepped (meal preps on Sunday) so I have SOO much spare time. It’s the oddest feeling. I feel so much less stress now with all my meals being prepped on Sunday. My weeknights are much easier to handle with my schedule. Before, I wouldn’t actually sit down and relax till 8-9pm at night. That is a long time since I start my day at 6:30am. By the time the weekend came I was exhausted.
One thing I cannot get enough of right now is grapefruits. I love them with just a little bit of stevia, freshly squeezed in a cocktail(hint hint hint), in a salad, with some fish or as a great desert! I would consider this a desert, a very non-guilty desert and with one modification can be for all my vegans out there!
Ingredients: Yields 1-2 servings
- 1 Grapefruit, sliced in half
- 1T of raw honey (or for my vegan loves, agave nector)
- Dash of cinnamon
Directions: Preheat oven to 375c, spread honey evenly on both halves of the grapefruit and sprinkle cinnamon on. Place in oven and roast for 20-25min.
And that’s IT! I am addicted to this. It hits my desert craving every night!!
If this wasn’t enough, i’ve started obsessing over other roasted fruits….it has started as a thing!!
Happy Tuesday Everyone!! I’m still sick with this horrible cold. So rest for me!
Tagged as:
grapefruit,
Healthy Recipe,
Recipes,
vegan tuesdays
by Destini on April 23, 2013
When George had his surgery I knew he wouldn’t be able to eat a whole lot after. I figured soup would probably be the best bet. While he was in surgery I made this soup as I know it’s full of flavour and quite filling. This soup is vegan and gluten free, but is great for anyone!! Happy Vegan Tuesday!
Ingredients: Yields 5-6 LARGE servings
- 1 large onion, minced
- 4 garlic cloves, minced
- 2T EVOO
- 3 large carrots, chopped
- 1 large yukon potato
- 6 cups of vegetable broth
- 1 can chickpeas, rinsed
- 1 28oz diced tomatoes with juice
- 3 celery stalks, chopped
- 1T oregano
- 1t thyme
- 2 bay leaves
- 2T tomato paste
- salt and pepper to taste
Directions: In a dutch oven or large stock pot, heat oil over medium high heat. Add garlic and onion and cook until translucent. Stir in carrots and celery, cook for 2-3 min more. Add in broth, oregano, thyme, diced tomatoes, tomato paste and potatoes. Add in bay leaf and cook for 30 to 40min, until vegetables are tender(check potatoes). Add chickpeas and simmer for another 20 mins. Season with salt and pepper.
This soup freezes quite well. I actually have some in the freezer right now!!
I have been thinking about this for quite some time now, I really want to start sharing more aspects of my life with you all. I have focused on sharing just food recipes for some time now and I had always wanted to bring more fitness/lifestyle into the blog. Over the next couple days I will start to bringing just that! Tomorrow I have done something COMPLETELY brand new. To be honest I’m a little nervous!! hehe
See you all tomorrow 
Question: What is your favourite soup? Do have it often?
and
What else would you like to see more on the blog?
Tagged as:
gluten free,
Recipes,
Soup,
Vegan,
Vegetarian
