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!
I hope everyone had a safe and fun St. Patrick’s Day! I know I sure did!! I saw some of you made my Irish Car Bomb Cupcakes!! Sure made my weekend I have been getting a lot of tweet requests for some healthy snacks that you guys can easily make and are super tasty . Something I am really obsessed with right now is roasted chickpeas. I had pinned a recipe on Pinterest the other week and knew right away it was something I would have to recreate. It is really something that is super easy to do, and the flavors are endless. So far this is my favorite recipe oh and it’s Vegan too
Ingredients: Yields 2 cups
- 2 cups of chickpeas, drained and rinsed (or soaked)
- 2tbsp evoo
- 1/2tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4tsp sea salt
Directions: Preheat oven to 400f. If you used canned chickpeas, rinse with cold water and pat dry, or if you soaked dry chickpeas, also pat dry, remove any skins. Place chickpeas in a bowl, toss in the evoo and spices, shake till all the chickpeas look covered. Place on a baking sheet and roast for 30-40min. Let them stand for about 5-10min that way they won’t be soft from the steam.
Yesterday I took the day off to spend it with my girl friend from Quebec and her three month old daughter. It was love at first sight. I took HINDEREDS of photos. For those of you that follow me on Instagram saw my rapid posting . Taking photos of a baby is a little different than taking photos of food. But I think we got some great shots.
Tonight is core day at the gym. It may still be a snowy nightmare here(I am completely done with all this snow! I cannot pretend that I feel any different at this point) but Summer will come and I want to be ready for it.
What is your favorite go to snack?
What are you doing to get ready for the Summer?
What did you make for Vegan Tuesdays?