Pumpkin Pancakes and Greek Quinoa Recipes :)

It’s the weekend! And it’s fall! That means two things:

1. It is menu planning and meal prep time, and
2. Pumpkin flavored everything is everywhere... including my pancakes J

In terms of weekend food prep, I’ve got a pretty good Saturday routine down. Sleep in, eat, gym with my mom, eat, grocery shop, eat, food prep, and then, obviously, eat again. This weekend, however, I switched it up a bit and included a couple new recipes in my menu, so it required a little extra shopping time. I also had to prep all my food around a kitchen window renovation, so things were a little slower than usual. I had to leave a couple things until today, but finally have got it all prepped and packed, and done! Whoot whoot! All ready for the week.

This weekend I also made two different kinds of post-workout pumpkin pancakes. And both were yummy! Pumpkin puree just has a way of making baking rich, lush and delicious. And, even though it's available all year, it just seems to fit the best with fall.

The first was based on my basic Cinnamon Zucchini Protein Pancake with Vanilla Icing, but with a ¼ cup of canned pumpkin puree added to the batter, and a tablespoon of pumpkin added to the icing. The second creation was adding a ¼ cup of canned pumpkin puree to my Chocolate Zucchini Protein Pancake with Chocolate Icing. Mmmmm, the additional moisture added from the pumpkin made the pancake very dense, and in the absence of cinnamon, the pumpkin flavor really came out, and paired well with the peanut butter and bananas on top. What a delicious way to get in those post-workout carbs and protein!

After opening up a big can of pumpkin and only using ¼ cup at a time, it lasts awhile, so I have been trying it out in different things. Pumpkin works really well in yogurt with some oats, walnuts, bananas, cinnamon and maple syrup. Pretty much autumn in a bowl J This has been my new bedtime snack for the past week. I also tried it out in an oatmeal cookie. While the execution of baking the cookie went a little awry (I tried frying it like a pancake because I didn’t want to wait for it to bake in the oven), it still tasted really good- especially with some chunky peanut butter on top! I based this creation on this recipe from the Powercakes website, but I used a chopped up Brownie Questbar as chocolate chips instead. It all came together quite nicely.

 

I am always looking for new ways to use pumpkin in baking or recipes, so let me know if you have other ideas J

I have also been using the fall weekends to build and experiment with other recipes as well. One of my new go-tos for a weekday meal has been a spanakopita/ Greek inspired quinoa bake. I based this recipe off of a side dish my girlfriend Leanna used to make, but made a couple changes to make sure that it included the right amount of carbs and protein I needed for a mid-morning snack. I also started baking it as a casserole so I could easily slice and package up individual servings to heat and eat at work. It’s a pretty simple recipe with only a few ingredients, but is full of flavor and can be adapted to suit any macros or particular tastes. Enjoy!

Spanakopita Quinoa Bake

Ingredients (for 6 servings):

·         240g uncooked quinoa

·         1 bunch (about 6) green onions

·         3-4 cloves of raw garlic (or to taste- I like a little bit more)

·         300g raw spinach (about one of the big boxes)

·         ½ bunch of fresh dill

·         ½-1 lemon, juiced

·         1 ½ cups egg whites

·         To taste- black pepper and garlic powder

·         1 ½ cup dry cottage cheese

Instructions:

1. Cook quinoa according to package directions.
2. Dice up green onions and garlic. Sautee in a pan sprayed with Pam.
3. Once onions and green onions are soft, add in spinach to wilt. Remove from heat.
4. Stir fresh dill and lemon juice into onion, garlic and spinach mixture. Set aside.
5. In a large bowl, mix egg whites, pepper, and garlic powder together.
6. Add cooked quinoa to egg mixture. Mix well.
7. Add spinach mixture to quinoa and egg mixture.
8. Pour into sprayed baking dish.
9. Sprinkle cottage cheese on top.
10. Cover with foil and bake at 375 degrees for 25-30 minutes. Uncover and bake another 5-10 minutes or until egg is set and cottage cheese is melted.
11. Remove from oven. Let cool. Slice and serve or slice and store for an easy, re-heatable meal later.

This dish turned out really good! The combo of the garlic, onions, fresh dill and lemon really gives it that Greek-inspired flavor, while the quinoa and cottage cheese provide the carbs and protein to make it a satisfying meal. Options to switch it up a bit include using feta with (or instead of) the cottage cheese, swapping the quinoa with another grain for variety (I’m sure rice would work well!), add different vegetables (like peppers or sundried tomatoes) or change the herb (maybe some oregano?). Endless clean possibilities. Try it out and lemme know what you come up with!

 

XOXO

Jen

WIAW and Final Prep Push

It’s What IAte Wednesday! Yay! Well, actually, yesterday was Wednesday. Today is Thursday.I just didn’t have the time to post this sooner. Yesterday was also May 1,which, was also my 3^rd wedding anniversary. Here’s one of my favoritepictures from 3 years ago:  

 

I ammarried to one of the most supportive and understanding partners. I am truly blessedto have such an amazing person in my corner, cheering me on as I go. Love youBryan!

Okay,enough with the mushy crap, let’s eat! Here’s what was on the menu for meyesterday:

 

Here is asdescription of each (from left to right, top to bottom):

• M1: Oatmealand flax seed with eggs and strawberry chia “jam” topped with melted coconutoil
• M2: Yam andoat “pancake” (it kinda fell apart in the pan so I just stuffed it all into acontainer) with egg whites and broccoli.
• M3: Spinachsalad topped with tilapia and veggies with an Udo’s oil dressing
• M4: Broccolisalad with tilapia, avocado and almonds
• M5:Chicken, yams (sautéed in coconut oil- yummy!), broccoli and asparagus
• M6: Frozenstrawberries blended with chocolate casein- like ice cream!

*I also had2 of my pre-workout muffins on the way to the gym (which falls between Meals 4and 5).  

In my lastpost, I mentioned that my food options will slowly be limited up until theshow. This does not mean I am eating less (as you can see). In fact, yesterdayI was told to INCREASE what I was eating. I actually had to add MORE calories(in the form of carbs) to my meals. That was a pleasant surprise, but makessense. The idea is for me to look healthy with full, strong muscles on Sunday.Not skinny and depleted. I know there are many theories/ methods/ plans/approaches people follow in their final week of prep (or even for their wholecompetition prep- like only eating broccoli and fish for 12 weeks, which by theway, just blows my mind- who could do that? Why would you want to?) and I amfortunate to have a coach that believes in eating and proper nutrition. Yes, ifyou saw me eating just one of my meals you may think it’s just a small servingor not enough to fill me up, but I am also eating 7 times through out the day (roughlyevery 2 hours). This is key to increasing your metabolism and feeding yourmuscles. You will also notice that pretty much each meal contains some protein,carbs and healthy fats. Again, balance and nutrients from various sources arekey to nourishing your body. Plus, they all taste delicious J (Seriously, if you have never triedcoconut oil or butter, try it- it tastes amazing and I am not even a bigcoconut fan).

The rest ofmy prep is also going well. Three more sleeps to go (actually, it’s more like2.5 since I will be getting up sooooo early on Sunday)! Only 2 more workoutsleft (one upper body and one lower body), no more cardio (whoo hoo!), allappointments are booked, and the weekend schedule is set.  Cray, cray!

I alsowanted to give a shout out to my coach, Fatima Leite Kusch, who has beennominated for the Coach of the Year Award to be presented at the NPAA show onSunday.

Signing upto train with Fatima has impacted my life in both predictable and unintendedways. With her coaching, I have taken my body and my mind waaaay past what I everthought was possible. I know that this would not have been possible without heror without the amazing team of ladies she has built. In both big and littleways Fatima and every girl on Team Blessed Bodies has helped me achieve my goalof competing- a goal that I was nervous even saying out loud before. I havechanged. I have become more confident, more passionate and more energetic inevery area of my life. I am so proud to be a part of Fatima’s team and can onlyaspire to give back everything that I have received from her and the team. Iknow my future is full of amazing opportunities and possibilities because ofher. As an athlete competing in the show on Sunday, I get my chance to shine onstage (and I can assure you that on Sunday, all the ladies from our team shine!).Fatima deserves that recognition too. She has undoubtedly worked tirelessly forand has earned, at least in my heart, the Coach of the Year Award. Seeing herwork acknowledge on Sunday by receiving the Award would feel like a win for theteam. My fingers are crossed for her!!

Here’s apic of me and Fati at the Bust A Move fundraiser (yeah, she's that awesome):

XOXO
Jen

 

It’s a new dawn, a new day and a new week!! For a Monday (and for a morning for that matter), I was feeling unusually good!



Sunrise on the way to work this morning!
Hopefully a sign of things to come this week
#shinebrightlikeadiamond today!

After feeling a little crazy/ overwhelmed last week, I am starting to feel back in control and excited for what the next two weeks will bring. Things are starting to fall into place.

 

For the photo shoot on Saturday, I have my hair, makeup, nail, threading and tanning appointments all booked. And, for the show next, next weekend, I have my hair, makeup, waxing and tanning appointments all booked as well. Yes, it actually takes that much work, and that many people to make me look presentable. In the weeks leading up to a show, things aren’t pretty (again, my poor husband). Preparing for a show is like planning a wedding! There are so many details to coordinate! I still need to figure out the timelines/ schedules for the days of the event, transportation, food options/ menu planning, purchase tickets for the show, pick out outfits and pack up my bag. Seriously, I didn’t put this much time or energy into my own wedding! But, while it is a lot to do (and a lot of expense!), it is all worth it. This is when it starts to all come together. This is when you start to see all the hard work, sacrifice and time and energy invested manifest into what you have been envisioning for months every time you pumped out one more set, or said no to a dinner invite, or passed out on the couch before 10pm. This is the fun part :)

 

A quick weekend wrap up: Sleep ins, protein pancakes, workouts, dinner with (both sets) of parents (and when I say dinner, I mean, I brought my own Tupperware filled with clean eats- which I eat out of off my grandma’s china), Sunday food prep and quality time with the hubby. What more can a girl ask for?

 

I tried a new protein pancake recipe this weekend. Out of zucchini, I subbed in shredded beets to make a chocolate beet pancake. Here’s the recipe:

  

Chocolate Beet Protein Pancake with Vanilla Icing

 

Ingredients (for 1 large pancake):

 

Pancake:

• 1/3 cup oats
• 20g chocolate whey protein powder
• 1 TBSP cocoa (or to taste)
• 1 tsp baking powder
• ¼ cup egg whites
• 50g shredded beets (zapped in the microwave for 45 secs)
• 2 TBSP skim milk
• 5g walnut pieces

Icing:

• 2 TBSP fat free Greek yogurt
• 7g vanilla protein powder
• 1 tsp coconut oil

 

Directions:

1. Mix the oats, protein powder and cocoa together.
2. Add in egg whites and milk. Mix well. Add in beets and walnuts.
3. Pour into a pre-heated, frying pan coated with a non-stick spray. Cook for about 5 minutes, flip, and cook other side for 3 minutes (or until done).
4. To make the icing, stir together yogurt, protein powder, and coconut oil.
5. Ice the protein pancake with the icing and serve warm.

 

It was good! A little less sweet, and more “earthy” if you will, than the zucchini pancake, but still delicious- especially with a little prune chia jam on top. It is also carb and protein packed which I needed after a tough shoulder and tri workout!

 

Only 18 days out! The countdown is on!!

XOXO
J

It's My Time, It's My Life

I tried something different this morning, and woke up early to get my workout in BEFORE work. While I would usually choose sleep over anything else, opportunity and scheduling wise this just made sense. While it was a little difficult to set the alarm last night for a time earlier than I needed to for work, getting up this morning wasn’t thaaat bad (even though it was miserable outside) and I got in a KICK ASS workout before my regular work day even started. Whoo hoo!



Me finishing up my planks at the gym and post-workout meal-
protein shake and some starchy (yummy) carbs :)

This is it. Only 16 more days until the show!! In the immortal words of Enrique Iglesias:  

It's my time, it's my life,
I can do what I like
For the price of a smile, I gotta take it to right
So I keep on living, cause it feel's right

 

And it's so nice, and I'd do it all again

This time, it's forever
It gets better, and I, I, I like how it feels

I like how it feels, I like how it feels

I like how it feels, I like how it feels
I like how it feels, I like how it feels

So just turn it up, let me go

I'm alive, yes and no, never stop
Give me more, more, more
Cause I like how it feels
Ooh yeah, I like how it feels
You know I like how it feels
Oh yeah I like how it feels

No, I don’t usually live my life according to Enrique Iglesias (or Pitbull for that matter), but this song just speaks to me. It’s my pump up song, the song that helps me get out those last few sets and the song that just gets me excited to be doing what I am doing. So just turn it up, let me go, I’m alive, yes and no, never stop, give me more, more, more CAUSE I LIKE HOW IT FEELS!

What are some other good pump up songs?

XOXO
J

Weekend Wrap Up and Protein Pancake Recipes

After a crazy busy long weekend last weekend (including a friend’s birthday dinner downtown, a bikini appointment, a massage therapy session, two Easter dinners, posing practice and a full day of food prep- on top on my regular training schedule), I was really looking forward to this weekend full of no plans J No plans = dreamy. No plans means I can sleep in, take my time at the gym, make my food when I want, and spend some time with the hubby.

Saturday went like this: Sleep in, eat, gym time (interspersed with eating), eat, Homeland marathon (interspersed with eating), bed.

Sunday went like this: Sleep in, eat, gym time (interspersed with eating), eat, Homeland, food prep, eat, final Homeland, bed.  

See a theme?

My weekend in pictures:

Vanilla and chocolate protein pancakes

At the gym refueling between workouts

My adorable husband- isn't he cute?

 

All my #favouritethings in life!

Both mornings (as all weekend mornings do) started with protein pancakes. I love me some protein pancakes, and this weekend both recipes were both soooo delicious. Each started with the same base (oats, protein powder, and egg whites), but different flavours, add-ins and toppings were used. There are soooo many protein pancake recipes out there, but these are the ones I have created to fit my nutritional requirements.

Zucchini Protein Pancake with Vanilla Icing

Ingredients (for 1 large pancake):
Pancake:

• 1/3 cup oats
• 20g vanilla whey protein powder
• 1 tsp cinnamon (or to taste)
• ¼ cup egg whites
• 46g shredded zucchini
• 2 TBSP skim milk
• 5g walnut pieces

Icing:

• 2 TBSP fat free Greek yogurt
• 5g vanilla protein powder
• 1 tsp coconut oil

 

Directions:

1. Mix the oats, protein powder and cinnamon together.
2. Add in egg whites and milk. Mix well. Add in zucchini and walnuts.
3. Pour into a pre-heated, sprayed frying pan. Cook for about 5 minutes, flip, and cook other side for 3 minutes (or until done).
4. To make the icing, stir together yogurt, coconut oil and protein powder.
5. Ice the protein pancake with the icing and serve warm.

Per serving: 386 cals; 11g fat; 34g carb; 38g protein

Super simple, but utterly delicious! This was sooo good. The yogurt based vanilla icing was almost like cream cheese icing and it even started melting into the warm pancake. In addition to the icing, I also topped with a spoonful of homemade chia jam. It was like eating cake... without the guilt.

That was Saturday morning. Sunday morning, I made something similar, but chocolate-ed it up!

 

Chocolate Zucchini Protein Pancake with Chocolate Icing

Ingredients (for 1 large pancake):
Pancake:

• 1/3 cup oats
• 20g chocolate whey protein powder
• 2 tsp cocoa (or to taste)
• ¼ cup egg whites
• 46g shredded zucchini
• 2 TBSP skim milk
• 5g walnut pieces

Icing:

• 2 TBSP fat free Greek yogurt
• 5g chocolate protein powder
• 1 tsp coconut oil
• 1 tsp cocoa 

Directions:

1. Mix the oats, protein powder and cocoa together.
2. Add in egg whites and milk. Mix well. Add in zucchini and walnuts.
3. Pour into a pre-heated, sprayed frying pan. Cook for about 5 minutes, flip, and cook other side for 3 minutes (or until done).
4. To make the icing, stir together yogurt, protein powder, coconut oil and cocoa.
5. Ice the protein pancake with the icing and serve warm.

Per serving: 386 cals; 12g fat; 39.5g carb; 32.5 protein

Again, I ate this with chia jam on top (just to get in those chia seeds), but the icing mixes up so smooth and fudgy that it would be delicious without the jam.

I'm always looking for new ideas. Have any tried and true #proteinpancake recipes? What do you top your pancakes with? Please share!

XOXO
J

Good (ugh) Morning and Breakfast Recipe Review

I hate mornings. I hate, hate, HATE mornings. Getting up in the mornings has to be one of the lowest points of my day (on the flip side, getting into bed at night is usually one of the best parts of my day :)).  This morning was no exception. When my alarm went off at 5:40 am is was still dark out and I could hear the rain… if I can hear the rain, I know it’s bad. I live on the third floor of a four story building. If I can hear the rain, it’s coming down hard. Never the less, I know I have to get up, and pressing snooze to get those extra few minutes only prolongs the pain (I figured that out after years of trial and error and complaints from a husband who doesn’t have to get up as early J). Once I am up, I’m usually good (things can only go up from there). Today I was up, dressed and ready to go by 6:10 which was awesome, because I  knew I’d make it to work earlier than usual which would allow me to get more stuff done before the work day started at 8.

(Which, as a side note, this in my new MO- getting to work a half hour earlier than needed to have some quiet, dedicated time to organize my life. This includes scheduling my workouts for the week, planning the weekend, looking up new recipes, paying bills, etc. Anything that I can just get done and out of the way to help me stay on track and focus throughout the rest of the day. #keystosuccess).

Anyway, I was up and out and on the bus by 6:18. By 6:19, while passing the next stop, I realized I had forgotten my whole lunch bag (full of meals 1-4) at home. [Insert look of shock and horror here]. By 6:20 panic had struck (“OMG, what am I going to do??”), by 6:21 I flirted with the idea to not go get it (“Could I go a day without my pre-planned, prepped meals? The answer to that was a quick and firm “NO”), and by 6:22 I was frantically ringing the bell to get off the bus so I could walk all the way back, in the rain, (uphill and in bare feet- just kidding!) home to pick up my lunch- which was just sitting out on the counter all packed up and ready to go. How could I have forgotten it? (The coffee distracted me).

Once I had my lunch in hand, and order was restored to my world, I trudged back up to the bus stop (still in the pouring rain, but it was getting a little lighter out) and caught the 6:45 bus- so much for my earlier morning. As soon as I was settled on the bus, it was back to business as usual and I had my morning favs: coffee, music, news and celebrity gossip... I love me some Celebitchy!

These things make morning life much more tolerable. As does a stop at Starbucks for a second cup of coffee :)

So, finally at work, I was able to dig into my breakfast, which, I have really been enjoying this week. Made up of grains and grain-like seeds and cinnamon, this warm and yummy breakfast is full of some delicious starchy carbs that leave me feeling satiated for hours. The full recipe I used (adapted from here) and the nutritional information can be found here and on my Recipes page under Wheat and Bran Crockpot Porridge.

Wheat and Bran Crockpot Porridge

Ingredients (for 10 servings):

• ½ cup wheat bran
• 1 ½ cup (310g) barley
• ½ cup oat bran
• ½ cup (95g) buckwheat
• ¼ (45g) bulgar
• 6 ½ cups water
• 15 prunes
• 3 TBSP cinnamon (this may have been a little too much)
• 5 TBSP melted coconut oil
• 40g walnuts

Instructions:

1. Pour all ingredients into the crockpot. Mix together well to combine.
2. Place cover on crockpot and cook on high for 4 hours or until liquid absorbed and grains are tender.

Per serving: 300 calories; 11.25g fat; 47g carb; 8g protein

Easy peasy! I have been enjoying this every morning heated up with a 1/3 cup apple sauce stirred in to naturally sweeten, cut the excess of cinnamon and add a little creaminess to the mixture.

And, while it turned out great, I have a couple tweaks in mind for next time:

1. I don’t really smell or taste the added coconut oil. Next time, I think that I will omit that from the recipe and add in ½ - 1 tablespoon of coconut oil or butter when I heat up the individual serving.

2. I might omit the walnuts and top the individual servings with some other type of nut butter, like almond butter or hazelnut butter, to switch it up.

3. To boost the protein, I am also thinking of stirring in a ¼ - ½ scoop of vanilla protein powder after I warm it up.

4. I also may try to add the apple sauce to the crockpot to see if it turns out more moist.

5. And, in the vein of zucchini cake, I want to try adding some shredded zucchini and cocoa powder.

So many options! Let me know if you try it out! Send me your pics.

My other “new” meal this week was the quinoa pudding recipe I found on Chelle Stratford’s Recipe for Fitness blog. Here’s what I made with the nutritional information.

Chocolate Quinoa Protein Pudding

Ingredients (for 5 servings):

• 1 cup uncooked quinoa
• 2 scoops (60g) chocolate whey protein powder
• 1 ¼ cup almond milk
• 3 TBSP cocoa

Instructions:

1. Cook quinoa as normal.
2. Once quinoa is done and still warm, stir in the almond milk, protein powder and cocoa.

Per serving: 190 calories; 3.3g fat; 24g carb; 15.5g protein

This turned out great! A delicious chocolaty delight! On days that I weight train I use it as my pre-workout snack (consumed on the bus- much more convenient and less smelly than tuna or eggs :)) and on non-weight training days I eat it in the morning as my Meal 2 with an added tablespoon of almond butter. I even tried it heated up this morning. Just as yummy. Like a hot chocolate soup.

Next time, I may add in a little less liquid so it’s not as runny, but again, overall, good as is. A definite repeat. And, it could be made with any flavor of protein powder and mix-ins (like nuts, fresh fruit, chia seeds, etc).

In any case, the week of mornings are now over, which means some weekend sleep ins! Yay! And know what else weekend mornings mean?? Protein pancakes! Mmmm…

XOXO
J

New Month, New Week, New Food, New Blog!

Welcome to my blog! Since I intended to start posting months ago, let me catch you up…

I am currently just under 5 weeks (5!) out from my first fitness competition of the season. I competed for the first time in November 2012 at the BCABBA Sandra Wickham Fall Classic in BC in the Bikini division. It was an amazing experience. So amazing, that I wanted to do it again- and I am!

This time, I am aiming for Fitness Model. My training program has changed, my food plan has tightened up and body is getting stronger. I look forward to every opportunity, every day, to push it further and do my best. This blog to share this experience with you J (more on that later).

It’s the start of a new month and a new week (sorta, since Monday was a holiday). For me, that means a new meal plan. I spent the majority of my long weekend planning, prepping and piecing together my menu for the week, balancing my nutritional needs across the day to ensure my body gets what it needs when it needs it. Sunday (in this case Monday) food prep helps me stay on track and saves me so much time throughout the week. Once everything is made and put together, I don’t have to think about it again (until the following weekend at least). Everything is just grab and go. No excuses. #keytosuccess

Everything prepped, cooked, and portion for a week of clean meals.

While I usually stick to fairly simple and similar meal plans week to week, this week I started changing things up to accommodate some of my new food plan requirements (such as eating starchy carbs earlier in the day and pre- and post- workout) and to add more variety to my protein, carb and fat sources. This week, I’ll be sharing what my meal plan looks like and how all turns out. I have either tweaked existing recipes or just fully developed my own recipes to fit my nutritional requirements. And, since I am on a fairly specific everything-is-measured-and-weighed diet, little, if any, taste testing gets done while I cook. So, this week may be full of surprises- good and/or bad. Either way, I’ll be sticking to it though :)

A couple restrictions I have to work with while planning and preparing my meals:

1. I work full time and commute 2.5 hours to and from work. That is a lot of time away from home which means my meals must be mobile. Pretty much Meals 1-4 (1-5 on weight days) must be portable. I need to make food that can be stored in tupperware containers, last in the fridge (or freezer) at least 5 days and can be easily assembled and warmed up.

2. While I do eat chicken breast and some (limited) seafood, I do not eat any other meat (it’s not a moral/ ethical thing- I just don’t like it). I also don’t like ground chicken or the taste of chicken reheated. Sometimes, if the chicken is in a soup, I can tolerate it, but it is hit and miss. This forces me to be creative with varying the sources of my protein to ensure I get enough.

3. Everything must taste good. When preparing my meals, taste/ enjoyability always comes first. I am not going to eat something that I don’t like- no matter how good it is for me. There are soooo many delicious options out there, why eat something you don’t enjoy?? Makes no sense to me. I love food and I love finding ways to put things together so that they not only meet my nutritional needs, but also taste delicious.

So, considering all of the above, this is my #mealplan for the week:

Meal	On the Menu	Just So You Know...
M1: Breakfast	Barley and buckwheat porridge	Adapted from Tosca Reno’s Eat Clean Diet Crockpot Porridge
M2: Snack	Tuna baked with oats and flax on a salad of avocado, spinach and broccoli	Spiced up with a hit of siracha sauce and squeeze of lemon
M3: Lunch	Yam and chickpea chicken curry	Made this concoction up… should be interesting
M4: Snack	Egg whites with steamed veggies and hemp hearts	Too easy to be this good
M5: Pre-workout	Chocolate quinoa pudding	Found this on Chelle Stratford’s Recipe for Fitness blog (which I love by the way)
M6: Post-workout/ dinner	Turkey with rice and beets, served over a salad with Udo’s oil	Easter leftovers (thanks mom and mother-in-law!)
M7: Snack (optional)	Greek yogurt mixed with a half a scoop of vanilla casein and strawberries	My ultimate fav! #cleantreat #favouritething

Can you spot all the proteins, healthy fats and complex carbs? I think I did a good job of mixing things up and fitting it all together, but the week shall tell. I’ll let you know how it goes.

Jen