It's a Fiesta

There are some healthy goods that are so delicious that sometimes you feel guilty about it. And then you quickly remember how good it is for you and the guilt goes flying out the window. That's how I feel about avocados. Creamy and full of fat- it's like the room temperature version of ice cream, except it's so much better for you than that Blizzard from Dairy Queen (yuck! Trans fats city!). 

When I first started dieting, I made a big mistake. Yes, I too make mistakes even though I may look like the picture of health. During my first few months of dieting, I cut back on my fat in-take way too much to try and save calories. Even the healthy fats, like olive oil, nuts, and avocados took a serious backseat so that I could eat more carbs and protein to fill me up. 

Since then, I have made a complete turn-around and have been eating more fats than ever before. A few months ago I would've been nervous to eat half of an avocado at one meal, but now I can't get enough. Since I've upped my fat intake, I've noticed that my mood is brighter and my personality is starting to remind me more of the person I was before my weight loss. Not that dieting and losing weight changed me into a miserable bitch, but there were definitely a lot of days where I was feeling antisocial, or not as fun-loving as I usually am. So I guess the answer to the meaning of life is fat? 

That being said, everything should be practiced in moderation. I would never just eat fats all day long, it's all about a balanced diet. I've come to discover that that balance is different for everyone. I may need more fats and protein than carbs, but the next person may need a lot more carbs for their optimal diet. My motto is eat everything. Have your fats (mostly healthy!), lean proteins, whole-grains, vegetables, and fruits everyday. Learn to listen to your body and see what kind of balance it functions best on. Everyone's body is uniquely different, so why would we all follow the same diet? I may be a vegetarian, but that may not be the best lifestyle for a lot of people. What it comes down to is trusting your gut. 

Now on to the fat attack!

Taken with Instagram

Open-Faced Fiesta Veggie Burger

Boca Grilled Vegetable Burger

1 Slice whole-wheat bread, toasted

1/2 Avocado, sliced

Tomato, sliced

Red onion, sliced

Baby sweet pepper, sliced

Romaine leaf

2 Tbsp. Chobani Plain Greek Yogurt

Hot sauce

Lime juice

Everything is pretty self-explanatory, except the spicy faux-sour cream that I made from Greek yogurt. All it is is the greek yogurt, a few dashes of hot sauce, to taste, and the juice of half a lime. Then once everything is assembled, pour the sauce on top and dig in! A fork and knife is a must with this...and maybe even an empty room because it does get a little messy, but there's nothing wrong with a little mess in the kitchen. 

This meal really is a great balance for the average diet. Who knew the face of nutrition could fit on one slice of bread? Even if that nutrition had to be scooped up with a fork during consumption. 

Something to think about:
Do you have a balanced diet?
Are the fats you're eating healthy?

Finally

A day off from work, at long last! I enjoyed waking up early this morning to head out to the gym. Call me crazy, but I love mornings. I use to hate waking up early, but ever since I lost weight and got active,  my every has picked up significantly, especially in the early hours of the day. It's a good thing I enjoy mornings now because tomorrow I start classes for the Fall semester and every weekday I will have class at 8am. I'm strangely excited to begin classes, probably because it will give me something else to do besides work and cook. It will be interesting to see how I balance classes, school work, regular work, and staying healthy all at the same time. When I was losing weight I didn't have a job to commit time to, so it was easy for me to get my work done and still have time for the gym. This will just force me to plan a little more so my days go smoothly. 

Speaking of planning, it was nice to not have to pack meals or snacks to take to work today. But I have gotten into the habit of repeating recipes that I'm really into lately.

It's no secret that I love oatmeal in the morning (or any time of day!), but yesterday I tried something new and I fell madly in love with this new bowl of oatmeal. 

I wanted some extra protein in my oatmeal, and instead of adding yogurt or cottage cheese, I wanted something that would pack a bigger punch for less calories. Solution: egg whites!

Taken with Instagram

Introducing, Fluffy Whipped Oatmeal. I couldn't believe how fluffy and dense the oatmeal had gotten after I added the egg whites. Definitely one of the best decisions I've made for breakfast in a very long time. This bowl included 1/2 c. of oats, 1 1/3 c. water, 1 T. chia seeds, 3 egg whites, 1 banana, 0.5 oz. pecans, and cinnamon. So filling, I can't even begin to describe how perfect this was. You can add less egg whites, different fruit, or substitute milk for water for whatever you're in the mood for. 

If you want to add egg whites to your oatmeal, the best way to do so is buy cooking everything stovetop. Add your water and oats and bring to a boil. Continue to stir and turn down the heat, this is when I added the chia seeds and a little more water. Once all the liquid has been absorbed, remove the pot from the flame. In a separate bowl, whisk the egg whites until they have become a little frothy, then slowly pour them into your oats, stirring quickly and constantly. You will be able to see the egg whites turning white, but keep stirring so they mix in with the oats and don't scramble. After that, I added my mashed banana, and instead of waiting for the oatmeal to heat on the stove again, I pour the mix into a bowl and microwaved it for about a minute. Finally, I topped it with my pecans and cinnamon and chowed down. 

The egg whites make the oatmeal fluffy, and slightly doughy. If you love oatmeal and have a little extra time in the morning (cooking them stove top only took me about 5 minutes), I highly recommend adding some egg whites. The protein will keep you satisfied for hours, I promise. 

For lunches, my go-to meal has become salads. They're easy to make before work, and I can easily throw on top a huge bowl of greens whatever is in my fridge for a filling meal. 

Taken with Instagram

Taco Salads are a staple in my diet because I love Mexican food and I love salad! A typical taco salad includes romaine lettuce, black beans, red onion, bell pepper, salsa, guacamole, cilantro and lime juice. Occasionally I will add brown rice, Boca Crumbles, reduced fat cheddar cheese, or tomatoes, depending on my mood. 

This summer I have really gotten into using eggplant in a lot of my meals, usually as the star ingredient. Lately, I have been turning back to the same recipe because I just can't seem to get enough of it!

Taken with Instagram 

Balsamic-Lemon Eggplant with Chickpeas, Tomato, and Mushroom. This picture was actually taken before work because I made this for my dinner, hours in advance. The recipe includes cubed eggplant, 1 whole tomato, 1 portobello mushroom cap, 1/2 c. chick peas, garlic, onions, Italian seasoning, olive oil, balsamic vinegar, and lemon juice. Everything is cooked in one sauté pan and it is delicious. I think I had it three times in one week!

Well, I've shared some of my new favorites, do you have any favorite recipes that you never get tired of eating?

Absolutely Exhausted

I have completely neglected my pretty, little blog these past few days. It's just that I've been so tired that whenever I get free time, I just want to lay around and watch TV. Today is no exception. 

Don't get me wrong, I haven't just been laying around in my pajamas, eating bon-bons, watching Keeping Up With The Kardashians, I've been busy. Today, I thought was going to be a more relaxing, re-charge kind of day, but it has not turned out that way. 

I woke up totally energized, ate some dry cereal and the best peach I've had all summer, and headed out to the gym. My spirits were so high this morning that I knew I wanted to have a decent run today. I've been cutting back on my running because my knee that bothered me when I was overweight had been acting up. But today I had a nice run during my workout, and even though I really pushed myself, I still had a lot of energy. 

Like I said, I wanted to re-charge today, but after I had my breakfast, a delicious bowl of oatmeal (of course), I realized that I had a project that I needed to get a move on. My mission this summer has been to paint my bedroom furniture that I've had for about 15 years. It use be my mother's from when she was a child, so the set is about 50 years old. I did the night stand about two weeks ago, and today I did the tall chest of drawers. Emptying, cleaning, sanding, painting = exhaustion. My legs are very angry at me for running and then doing physical labor on top of it. Needless to say, I will sleep well tonight. 

But enough about me, this is a healthy living blog! 

Need some ideas for a quick lunch? Well I have two that I made this week that can easily be customized to suit your taste. 

A Taco Salad is always my go-to lunch when I want to get a filing meal in one bowl. 

A salad like this for me usually always includes romaine lettuce (One small head), brown rice (1/4 c. dry), black beans (1/3-1/2 c.), chopped peppers and onions, salsa, guacamole, shredded cheddar (very rarely), cilantro and hot sauce. This salad has so many toppings, there is no need for a dressing, but you could always drizzle it with a little lime juice to moisten it. It's just like getting a burrito bowl at Chipotle (minus all the extra sodium and grease). 

If you're not in the mood for a salad, or you're just a lunch-time sandwich eater, I made a Quick Shrimp Sandwich. 

This simple and fast sandwich is only 4 cooked shrimp (tails removed), 100 calorie deli flat, guacamole (as a condiment), red onion, tomato, romaine, and crushed red pepper flakes. Including the time it took for me to boil the frozen, raw shrimp, this sandwich took less than 10 minutes to assemble. And the lean protein will keep you satisfied until your afternoon snack or dinner. When I ate this, I also had fresh veggies, a small sweet potato, and a small handful of cherries for dessert. Totally stuffed. 

Something to think about: Do you make sure to get a healthy lunch when you're busy or in a hurry?

Something Fishy is Going on Around Here

If you know me, you know I love all kinds of seafood. And if you know how I am in the kitchen, I'm always trying to come up with new ways to prepare the same old filets. For my dinner tonight I had a plan: low-carb fish tacos. It's not that I'm against tortillas, but I knew I didn't have any whole wheat tortillas in the house. Then, as quickly as I realized I was sans tortillas, it dawned on me that I also did not have a head of iceberg lettuce (we have heads of romaine, but trust me, those leaves do not make for good lettuce wraps—that is, unless you enjoy taco-juices running down your hands and arms like a toddler learning to feed themselves). So, when all else failed, I chose to simply make a fish taco salad.

I love salads because you can throw whatever you want in a bowl and viola! You've created a quick and taste meal. That being said, my recipe for this dish can morph into anything you desire. Tonight, I cooked tilapia, but you could easily substitute any flaky, white fish or shrimp for your salad. And if you're dying to add more vegetables or spice, be my guest! My philosophy is work with what you have, just make it delicious and nutritious.

Tilapia and Portabella Taco Salad

• 1/2 c. Sliced red onion
• 1 c. Sliced bell pepper (any color)
• 1 Tbsp Minced garlic
• 1 tsp EVOO (Extra Virgin Olive Oil)
• 1 Portabella mushroom cap (sliced)
• 4 oz. Tilapia filet
• 1 tsp Tobasco sauce
• 1/4 c. Wholly Guacamole (or homemade guac)
• 2 heaping Tbsp Salsa 
• 6 Romaine leaves
• 1 c. Spring mix
• Lime juice
• Crushed red pepper
• Salt and pepper to taste

1. Add 1/2 tsp of EVOO to a skillet on medium heat. Toss in garlic, onions, and peppers, sprinkle with salt and sauté until onions and peppers are tender. 

2. Make room in the center of the pan for your fish, add remaining 1/2 tsp of EVOO and place fish on top. Sprinkle with salt and fresh ground pepper, then add a few squirts of lime juice to fish and vegetables. When the fish begins to turn white, flip it over and season. Add crushed red pepper and Tobasco to your liking. 

3. While fish is cooking, add the portabella slices and incorporate among the other vegetables. Add lime juice as needed to keep contents of the pan moist. 

4. When fish is thoroughly cooked, cut it into 1/2-1 inch chunks with the spatula. Gently mix in with vegetables and let simmer on a low light. 

5. Chop romaine leaves and toss spring mix into a bowl. Top with sautéd vegetables and fish. Finally, add the guacamole and salsa. 

Prep time: 10 minutes

Cook time: 10 minutes

Total meal: 20 minutes

Nutrition: (Servings: 1) Calories: 425, Total fat: 17g, Sat. fat: 4g, Cholesterol: 40mg, Sodium: 595mg, Total carbs: 36g, Fiber: 13g, Sugar: 13g, Protein: 30g

This meal really hit the spot after I got back from the gym, and thankfully it didn't take too long. I love salads like this that don't require any dressing because the juices from the vegetables and fish are dressing enough without all the unnecessary calories found in a restaurant style salad. I can't wait to make this again and have actual tacos, but for tonight's dinner, this salad delivered just enough kick to satisfy any grumbling stomach.