More Good Habits

"Maaaa'm! I want to do yoga, too!"

I figured you would all enjoy some Rinpoche cuteness after the first week of classes.

This week I went to a gym class at the USF Rec Center: Muscle Madness! It kicked my butt and boy were my legs sore after. This little guy kept me in check the morning after by making sure I didn't slack on my asanas. This class is definitely one I'll be going to again. Monday night? Sounds like Muscle Madness night to me!

Even though it's been cold, I've been pushing to do at least something each day (this week, I counted walking in the mall as something... it will not be allowed again). Looking back, I need to be more strict with myself about starches and portion sizes. I also need to try eating more frequently which is a challenge Friday through Sunday since I work ten to six those days. I can have snacks if I need to but it's tough when things are actually busy at the store.

I hope your semesters are all off to a good start. Here's how mine is right now: 

39.25" shoulders

33.5" chest

30.25" under bust

9.25" biceps

27" waist

30" belly button

36.5" hips

37.25" butt

22" thighs

14" calves

I'm doing my best to measure myself exactly the same way every time but there's always room for human error. Once I find that darn scale at the gym, I can include my weight to help better associate changes. Or I'll just have to use Publix's scale. 

No workout clothes for this one but, ironically enough, I'm still wearing pink. Alex says I'm going to have that indented V once I kick my lower abdomen's butt but idk. I'm just looking forward to my venus dimples being more pronounced. 

Going Vegan

Going vegan is not that difficult-- as long as you get to buy all of your own groceries. The moment other people and being on the go become involved, it gets complicated. My biggest problems are: eating over Alex's house (his family hasn't even adjusted to support him being vegetarian so vegan is absolutely a challenge there) and breakfast. 

Ill have a vegan breakfast but ill still feel hungry if its not oatmeal. I definitely need to have more food an hour later or something with significant protein to help offset the absence of eggs. To be entirely honest, I do miss eggs. 

However, I may have found a solution: tofu scramble! This morning I gave it a try and I wasn't disappointed. 

So I'm definitely still learning and I can't say I've managed to avoid meat products entirely: milk in the mashed potatoes at Alex's house, and chicken broth used to make the rice in my moms arroz con pollo. With some time and the opportunity to buy all my own groceries (like when Alex and I finally move in together in August!), Im sure this can work. I do love my veggies. 

Paleo Banana Cookies

Lately I've been attached to these super easy paleo cookies. They taste great and I love treating myself with them. Smushed bananas, oats, and extras of your choice-- yum!
When you  bite in you feel the warm sticky banana, the easily popped raisins, and a surprisingly soft-cookie texture that really makes these into a wonderful snack or treat. Who says cookies can't be made mostly from fruit?
I have found, however, that the directions can be improved. If you like your cookies a little tougher, bake at 400 degrees to crisp up the edges and brown the bottoms more.
In addition, I've selected a symphony of delectable ingredients to add nutrition. Here is my adapted method of making these delightful cookies:

(makes 3 cookies)
Preheat oven to 400, grease cookie sheet
Mash 1 banana with a fork until made into complete mush (the riper it is, the sweeter your cookie will be),
Add in a heaping spoonful of peanut butter, squish around until mostly incorporated with the banana,
1 tsp of honey (if the banana is still a little green, I recommend the honey to make it sweeter)
Handful of raisins,
1/2 cup of quick oats, mix until everything is incorporated
Scoop with a large spoon and slop the 'batter' onto the cookie sheet, shape them with the spoon.
Drizzle generously with cinnamon.
Bake for 13-15 minutes.
Shovel the cookies with a spatula onto a plate and start eating while they're warm.
Enjoy!

If you really like these, I recommend one of my earlier blog posts on No-Bake Cookies and Snack Squares

Snack Squares & No-Bake 'Cookies'

I've been making a rather successful effort in avoiding processed foods every way I can.
It all began with me replacing my snack bars with fresh fruit and this allowed me to cut down on all the empty starches and exuberant amount of sugars. However, I found that eating just fruits for snacks isn't always enough. Every day around three o'clock (especially on school days), I feel so drained of energy and I nearly fall asleep in whatever class I'm in at that time. I drink a ton of water and fill up between every class.
I tried eating during the class but it did little to help so I decided to try making my own protein-packed snacks like these yummy No Bake Cookies and Snack Squares. I still have a bit of trouble staying awake but these snacks sure are delicious!

I've been raving to a lot of you about these No Bake Cookies for months now and I still stand by them. I keep to this exact recipe and it's tried and true. If you're going to give them a try for yourself, I highly recommend not eating more than one or two in a day. Because of the high levels of fiber from the ground flax seed, too much would lead to very painful gas cramps. Cramps are still possible even with one cookie so I suggest you drink lots of water to help prevent constipation (you should be drinking lots of water anyways!).

More recently I've tried something a little different. They are inspired by Crazy Healthy Granola Bars I discovered through Pinterest (oh wonderfully-supportive-of-procrastination Pinterest).
My version of the recipe is:

• 3 large over-ripe bananas, mashed to mush
• 2 eggs
• 1/2 cup of peanut butter
• 2 cups quick oats
• 1 cup raisins
• 1 cup tropical dried fruit mix
• 2 tablespoons of cinnamon

1. Mix it all together until completely incorporated
2. Spread into a greased pan (whatever shape or thickness you desire-- just remember that thicker ones will require more time and thinner ones will require a little less).
3. Bake in the oven at 375 for 15-20 minutes or until golden brown.
4. Let cool for 10 minutes then cut into squares. Allow to cool completely before storing. I store mine in a Tuppa-ware but wrapping each one in plastic wrap works too.

The only changes I will be making next time is adding more peanut butter for extra protein and putting 2 cups of raisins while kicking out the other dried fruits. The dried fruit mix has added sugar and I'd really like to avoid extra sugar. Other than that, these are positively delicious and I think anyone would enjoy them. They are reminiscent of banana bread; I'm sure if you add whole nuts it would be spot-on!

Awesome Vegan-Friendly Dinner

Frozen cauliflower, peas, and edamame plus sautéed onions, and garlic, with cayenne pepper, turmeric, salt, olive oil, and sprinkle of water.
Start with sauté-ing and then add in the frozen veggies and water sprinkle. Cover the pan and cook on medium heat for 10 minutes.