Tag Archives: workout program

I love Productive Saturdays!!

24 Feb

LiveFit Day 17 & 18

First thing this morning, I went to Zumba class with my mom! I stayed at the gym after class and finished Day 17 and Day 18 of Jamie Eason’s LiveFit program.

day 17 18

I don’t stick 100% with Jamie’s program. I follow the schedule exact, but sometimes for the sake of getting out of the gym quicker or if someones using a machine I need, I’ll just switch up the exercises a bit, while still working the muscle group she suggests. Today I combined Day 17 & 18 so I could stay on track to start Week 4 of Phase 1 on Monday. I haven’t weighed myself for about three weeks now and I can definitely see a difference in my body, especially my upper body, but I’m not sure I’ve lost any weight. Guess we’ll see on March 4th when I weigh-in!

Food!

I had a productive day in the kitchen today! I made a few things that’ll last me at least a few days, or even through the week. I hard-boiled some eggs to snack on the whites between meals and also I eat them in the mornings alongside my smoothies.

I baked/roasted sweet potato with cinnamon and sugar on top! Yum!

sweet potato

I made some homemade salsa (Tomato, Red Onion, Cilantro, Garlic, Salt, Pepper, Lime Juice, Onion salt) that turned out DEE-lish!

salsa

 

I also made this recipe (below) for the second time because I can’t get enough of this Mushroom Soup! It turned out great the first time, and even better this second time now that I added some spinach and tweaked the texture slightly!

 

Vegan Spinach Mushroom Soup

Here’s the recipe, with my changes/comments in red:

Ingredients:

  • 3/4 pound fresh mushrooms, sliced (I use 1lb mushrooms)
  • 1/2 small onion, diced (I use 1/2 c. pre-chopped frozen onions)
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine (Earth Balance)
  • 3 cups vegetable broth
  • 2 tbsp flour
  • 1 cup vegan non-dairy sour cream substitute (Tofutti brand)
  • 1 cup soy milk
  • salt and pepper to taste
  • ~2c. of chopped, fresh Spinach
  • 1/8c. dried Thyme

mushroom ingredients

Preparation:

In a large soup or stock pot, sautee the mushrooms, onion and garlic in vegan margarine and for 5 minutes, until onions are soft.
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 30 minutes.
mushroom saute
I prefer smaller chunks of mushroom vs. the whole pieces as the recipe suggests. It makes the texture a lot thicker and covers up the “soy” taste of the vegan sour cream and soy milk a bit better. So, after the mushrooms and onions have simmered for 30 minutes, I scooped out the chunks of mushroom and ran it through my food processor
blended mushrooms

Once blended, add the flour, non-dairy sour cream and soy milk; then stir.

Allow mixture to simmer another 15 minutes, or until soup has thickened. Add in the chopped spinach and stir.

Season generously with salt and pepper before serving (I ended up using roughly 1/8 tsp black pepper and 1/2 tsp of salt).

Final mushroom soup

 

 

 

 

 

LiveFit Update & Vegan Cheese Cookbook

14 Feb

LiveFit Update – Day 8!

Still sticking with the Jamie Eason’s 12-Week LiveFit program. So far so good. One thing I’ve noticed is how much better of a workout I’m getting by doing 4 days of muscle groups broken up, as opposed to separate sessions of full-body strength training! Before, when strength training, I  just wanted to get it out of the way. I’d find a few moves that could incorporate a couple muscle groups at a time, do a few sets, be done with it, and on to cardio. Now that I’m focusing on two muscle groups a day and working them out until fatigue I can already tell how much it’s improving my strength!

Yesterday was Day 8 – Tricep and Chest – I was still a little sore in my chest from LAST WEEK’s workout! Crazy! I did get through most of the workout but had to skip the last set of chest fly and last exercise, Tricep kickbacks because my form was so bad at that point from my arms being tired.

Vegan Cheese Cookbook

I bought the book, The Ultimate Uncheese Cookbook for my hubby as a surprise Valentine’s Day gift.

We don’t normally exchange V-Day presents, but I saw this and thought he’d really like it. Before he turned Vegan about 2 months ago, his number #1 love of his life was …. CHEESE!!!!!!!! This kid had cheese in the morning with his eggs, cheese at lunch with his Chipotle, cheese at Dinner on his pizza, then a little cheese in between by sticking his hands in the bag of shredded cheese and shoveling piles in his mouth. So, when I say he loved cheese, it is NO JOKE!

This book has tons of recipes that use variations of different things (ie., tofu, cashews, almonds, nutritional yeast, etc., or combination of ingredients) to make a “cheesy” taste in various popular dishes. Perfect for an ex-cheese lover!

Uncheese Cookbook

Uncheese Contents

These are a few we want to try first!

Cheese Spread / Dip

crock cheese

Faux Feta Cheese

feta uncheese

I’m hoping they turn out well! Anyone tried anything from this book before they’d recommend? I read the online reviews and people seemed to like the ones I posted above, plus the “Nacho Cheese”. I’m excited to try it out!