Fruit and Veggie Smoothie

Healthy Living

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Hello everyone!

I haven’t done a smoothie post lately.  I’ve pretty busy with a school project. So, I wanted share my smoothie for today.  I used fruit and veggies.

Fruits:  Kiwis, Blackberries, Strawberries, Cranberries, and Bananas.

Veggies:  Kale and Collard Greens.

I added 1/2 tsp of flaxseeds

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Fruit and Veggie Smoothie

Healthy Living

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Hello everyone!

It’s been a while since I have done a post about smoothies.  I recently did a hug smoothie using a large blender.  I was able to make about 4-5 smoothies out of that batch.  I froze them until I got ready to drink them.

Here’s what I used:  kale, cantaloupe,  pine apples, and blue berries, and 2-3 tablespoons of flaxseeds.  I froze all of fruit before blending.  I used apple juice to blend everything.  This smoothie had a lighter taste because I didn’t add bananas to them.  I could really taste the cantaloupe and pineapples.   It was very tasty.  I had this smoothie right before bed and when I had to stay up late doing school work for added energy and extra nourishment.

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Vegetarian Update…Transitioning and Taking My Time

Healthy Living

I wanted to update those of you have been following my vegetarian journey.  I made a post almost two months ago about returning back to eating vegetarian for various reason.  Primarily for the discipline and the health benefits.  I would definitely have to say that transitioning seemed easier the last time around because I took my time eliminating meat out of my diet and I also ate more gluten and dairy last time.

This time around I have been doing a lot more research about what is beneficial for my specific health needs.  I also suffered from severe acne when I finally removed meat out of my diet last time.  This actually freaked me out because it was pretty awful.  I found out that going vegan and vegetarian can cause serious acne issues.  So, I am taking my time in my transition into this lifestyle.  So, that my body can adjust to the changes.

Is the meat gone? No, almost.  I transitioned last time for about two to three months eliminating meat.  I am almost at the two month mark.   I don’t buy or prepare meat in my home ever since the last time I went vegetarian.  I cook and prepare only vegetarian friendly meals.  I may have some fish and lean meat if I go out to eat on occasions.  I have found only a few take-out and dine-in dishes that are vegetarian and gluten-free friendly where I live.  It has been trial and error.  But all in all, I am making great progress.

I haven’t noticed any significant weight loss or anything like that.  I have to say that I don’t feel as bloated.  I feel better and my cholesterol and blood pressure are excellent.  I am shooting to be totally meat-free by May 1.  My initial plan was to stop cold turkey, but I am pacing myself and not pressuring myself to become vegetarian.  I’m allowing myself to adapt to it so that it becomes my way of living.  I have a goal and it’s becoming a reality.

Taking My Time,

Brandi

Smoothie and Snack

Healthy Living

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Hey everyone!

I have been pretty swamped in my research course. This means late nights, a lot research, and a lot of hours in front of the computer. The past two weeks have been challenging. So, I have to make sure I’m fueling my body. I have been guilty of skipping breakfast or lunch because of my schedule. I’m doing a lot better with that.

Here’s a tasty, nutritious smoothie I made with a cantaloupe, blueberries, kale, flaxseeds, and chia seeds. I made sure that my fruit were frozen. I used apple juice for blending.

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I also eat a lot of apples because they are easy to prepare and are good for on the go. Here’s how remixed my apples. I sliced them and sprinkled a little sea salt and cinnamon. I also added organic peanut butter. It’s a great mix of sweet, salty, and crunchy with some spice. It’s super delicious and filling.

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Vegetarian and Gluten-free Pasta Dish

Healthy Living

Hello everyone! I have not posted any food post lately.  I wanted share a very delicious vegetarian pasta dish I made last week.  Here’s what I used:

Gluten-free rotini pasta, mushrooms, alfredo sause, 3 garlic cloves, and half a bell pepper sliced into thin pieces.   I used cajun and creole spices.

wpid-1427440251701.jpgI cooked the pasta, drained it, and put in in a casserole pan.  I added the sliced mushrooms, alfredo sauce, the bell pepper slices, and minced garlic.  I added the spices last.  I mixed everything and added some soy milk to make the dish creamier.

I baked for about 30 minutes at 300 degrees.  I made sure that the bell peppers were tender.

Here’s the finally product.

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