SELF Magazine {postworkout treat}

A few weeks ago, the October issue of SELF Magazine came out. And my name is in it.(!!!!!!!!!) The October weekender section (page 44) is all about fit motivation and I created a treat – perfect for postworkout snacking!

It is a great little healthy treat to have around. Here is the exact recipe if you’re interested in specifics, enjoy!

Ingredients:
1/4 cup almond butter
1 Tbsp honey
1 Tbsp chia seeds
3/4 cup brown rice crispy cereal
1 Tbsp mini chocolate chips
Directions:
Microwave almond butter and honey for 10 seconds. Stir in chia seeds. When cool, add cereal and chocolate chips. Shape into little balls and refrigerate for at least an hour.

daily eats: 8.5.13 {bikini edition}

So. I’m leaving for Jamaica this week. And like most, I vainly want to look good in my bikini uniform that I plan on wearing the entire trip. So what do I do when I’m looking to lose a few pounds/flatten my belly?

  • Bump up the workouts a bit
  • Decrease the refined carbs and flour
  • Build meals mainly around protein and vegetables

Because eating out is one of my obsessions/favorite things to do, I planned a few healthy dinners out at Chop Stop, Malibu Fish Grill and Chipotle which helped to break up the protein + vegetable dinners. I haven’t lost any weight but I think my stomach is a little flatter…

workout: 30 minutes elliptical, 20 minutes walking hills on the treadmill

coffee: dunkin donuts hazelnut k-cup (Why aren’t they available to buy online?! My Mom had to ship from WI.) + 1/2 & 1/2

breakfast: flapjacked protein pancakes. I’ve mentioned these before, and I’m still loving them. I top mine with a touch of maple syrup + almond butter.

coffee 2: I’ve started an unfortunate cold-pressed iced coffee concentrate obsession. It’s another expensive habit that I really don’t need…but it’s fun. And delicious.  I mix a  few ounces concentrate + 1/3 cup 2% milk + splash of 1/2 & 1/2.

lunch: salad with chicken. I topped a bunch of salad greens with mushrooms + shredded carrots + tomatoes + sunflower seeds + dried cranberries + roasted chicken (side note: I tried the roasted, sliced chicken from trader joe’s – totally paying for convenience but I’m a fan) and a blue-cheese vinaigrette.

snack: carrots + cheese stick + almonds that I didn’t end up eating

walk: I was planning on a quick barre3 workout when I got home, but I ended up chatting on the phone, not getting on the bus and walking home from work. Four slow miles.

dinner: I annoy myself with dinners sometimes. Ok, a lot. I always have things planned and then I change my mind. Tonight was supposed to be chicken + cucumber noodles with a peanut sauce. I didn’t want that and decided meatballs sounded good. Then I realized the marinara sauce had mold and I had no canned tomatoes (another side note: who doesn’t have any canned tomatoes?!) so I settled for turkey meatballs with a bit of parmesan + kale & chard sauteed in ghee + sauteed grape tomatoes.

Oh, and a splash of wine!

dessert: one square dark chocolate

approximate nutrition stats: 1,712 calories, 80 grams fat (41%), 146 grams carbohydrates (33%), 38 grams fiber, 51 grams sugar, 115 grams protein (26%)

See you back in LA! I’ll probably be instagramming up a storm…I apologize in advance. :)

simple kale salad

I have a love/hate relationship with kale salads. Typically when I get them at restaurants (most notably All Hail Kale (with tempeh!) at Veggie Grill) I love them. I could eat them for days. Then when I go home and try to create an equally delicious kale salad at home, it never stacks up.

Yes, I realize my problems could be worse.

But I want to make a healthy kale salad at home. One that is both delicious, satisfying and not boring. And not too much work.

This is it. Thinly sliced kale is massaged with olive oil, raw apple cider vinegar and salt and tossed with shredded cabbage and carrots, toasted sunflower seeds, dried cranberries and feta cheese. It has all of the textures and flavors that make restaurant salads so good and you can easily make it a main meal by adding some chicken, tempeh, diced avocado, etc. Truly a superfood salad!

 

Simple Kale Salad

by Emily Dingmann

Prep Time: 20 minutes

Keywords: raw salad gluten-free high fiber low-carb kosher nut-free soy-free sugar-free vegetarian kale

 

Ingredients (2 main salads)

  • 8 cups thinly sliced kale (any variety or mix)
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • sprinkle of salt
  • 1 cup red cabbage, thinly sliced
  • 3 carrots, shredded
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese

Instructions

In a large bowl, drizzle olive oil, vinegar and salt over kale.

Lightly massage. Set aside for 20 minutes to a day or two.

Toss with cabbage and carrots.

Top with remaining ingredients and serve.

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Side note: I showed Richie how to “massage kale” last night and he was not impressed. :)