It’s been a while since I’ve done a #foodiefriday post here so I thought I’d share a quick and simple breakfast to get your productive day started off right! Since my days have been really really busy lately I’ve been defaulting to smoothies and drinking them on the go. But a girl needs a little variation before I can’t stand the sight of another smoothie lol! I decided to do a chia seed pudding to add to my rotation.
Prep time: 10-15 mins and then overnight
3 tsp chia seeds
1 1/2 cups Greek yogurt
1 cup almond milk
1 tsp vanilla extract
1 tsp agave
3/4 cup favorite chopped fruit in season
- In a Tupperware, mix chia seeds, yogurt, almond milk, vanilla extract, and agave together until fully incorporated.
- Top with your favorite fruit. I like peaches (frozen), strawberries, and mango but you can use blueberries, cherries, bananas, almost anything!
- Refrigerate overnight.
- If you want a little more sweetness, drizzle a little honey, more agave, or turbinado sugar (pictured) on top. If you want a little crunch add a 1/2 cup granola on top. I personally like the change of texture with granola but it doesn’t fit with my current diet (low carb).
It’s been 2 weeks since I’ve restarted my low carb adventure with my workout buddy and dear friend. Though there’s nothing really significant to share regarding my fitness or weight loss yet, there is one thing I can share – RECIPES!
I’ve been on Pinterest and Yummly looking for recipe inspiration and found this recipe for a taco skillet dinner by Courtney of Sweet C’s Designs. It looked delicious and was relatively low in carbs so Charlie and I decided to try it, with a few of our own revisions. We were right, it was delicious! We don’t have tacos at home very often so the flavor was a nice change. Here’s our recipe below (as well as the carb content, booyah!) if you want to make it for yourself at home.
What you’ll need (makes 7 servings):
- Ground beef (1-1.5 lbs)
- Canned tomato with green chilli (2 small cans)
- Baby kale or spinach (or both!) (2 cups) – Keep in mind spinach has less carbs per cup
- Green onions (2 tbs, diced)
- Cilantro (2 tbs, minced)
- Yellow onion (1/2 cup, diced)
- Bell peppers, pick your favorite color (2, diced)
- Adobo seasoning (1 tbs)
- Chilli powder (1 tbs)
- Sriracha (to taste, depending on how spicy you’d like)
- Salt and pepper (to taste)
Step 1. Sautee the ground beef with salt and pepper. We used 85% lean. Drain the excess fat after fully cooked.
Step 2. Add the bell peppers and yellow onion. Let cook for 1 minute.
Step 3. Add canned tomato, and let simmer about 15 minutes.
Step 4. Add your spinach/baby kale and stir, they wilt quickly so no need to simmer for more than a minute.
Step 5. Top with cheese and let it melt. Top with fresh cilantro and green onion and voila!
This was such an easy recipe! The best part, you only need 1 pan and don’t need to wash in between steps. Easy to make, easy clean up! As far as nutritional info, here’s the carb content for the amount that we made (based on the info we found online):
- Ground beef (1-1.5 lbs) – 0 carbs
- Canned tomato with green chilli (2 small cans) – 10g carbs, 5 g fiber = 5g net carbs
- Baby kale or spinach (or both!) (2 cups) – 2 cups spinach: 4g carbs, 2g fiber = 2g net carbs
- Green onions (2 tbs, diced) – 2g carbs
- Cilantro (2 tbs, minced) – 0 carbs
- Yellow onion (1/2 cup, diced) – 7g carbs, 1g fiber = 6 net carbs
- Bell peppers, pick your favorite color (2, diced) – 14g carbs, 6g fiber = 8g net carbs
- Adobo seasoning (1 tbs) – 0 carbs
- Chilli powder (1 tbs) – 3g carbs
- Sriracha (to taste, depending on how spicy you’d like) – 2 tsp = 2 carbs
- Salt and pepper (to taste) – 0 carbs
- Total: 42g carb – 14g fiber = 28g net carbs
That would equal 4g of net carbs per serving. Woot woot! Happy eating!
I know it’s been a bit quiet around here, I’ve missed blogging so much but I’ve been doing a lot of work behind the scenes to streamline my process while trying to focus on the product and what truly matters.
While I’m still trying to calm down from the excitement and exhaustion that was Unique LA Spring Show (recap coming soon), Charlie and I have been on our new diet for 10 days now. This diet (called the anabolic diet) is a natural next step to my low-carb lifestyle. It’s a low carb diet for 5 days, then switches to a high carb diet for 2, and then starts all over again. To rid your system of most of the glycogen in your system, you do a 12-day straight low carb diet. My carb amount is set to 5%.
Now that all the technicality is out of the way, I have to share this low-carb sushi alternative. As you guys know, I love sushi. I could have it every single day for every meal if I could! So this whole low-carb diet is putting a damper on my sushi-game. Until now 🙂
YES. It’s as good as it looks people!
For the spicy tuna you’ll need:
- 1.5 lbs Ground Tuna (sushi grade)
- 1 tbs toasted sesame oil
- 1 tsp salt
- 1 tbs chili flakes (more or less depending on your taste buds)
- 1 tsp cayenne pepper (more or less depending on your taste buds)
We also made a wasabi mayo to go with it to give us that little bite. To make the wasabi mayo you’ll need:
- 1 tbs wasabi paste
- 3 tbs mayonnaise
Slice up a cucumber (not too thin so it can hold), top the spicy tuna on top, and drizzle a little bit of soy/lemon on top. Be careful with the soy sauce, though. Of all the items in this recipe, it has the most carb content. But you should be fine as long as it’s not swimming in it.
OMG. Just looking at these makes me want to make it again for dinner tonight!