Graduation, Lifestyle Shifts and Sweet or Savory Egg Muffins

One year ago at the start of my school journey <3

Hello my fellow wellness warriors!

I cannot believe the time has come for my graduation from the Institute of Integrative Nutrition. This amazing part of beginning my holistic health career absolutely flew by, but I guess that’s what happens when you love what your learning<3

I am so thrilled about my full certification in the world of holistic health and nutrition, and my brain is already swirling with new ideas on how to incorporate my skills into new and fun ways to help others on their journey to a more well rounded and vibrantly healthy life!

My first mission since finishing school just a few weeks ago, has been to get more balance in my own life as far as physical training and a nutrition plan. I have remained lightly active throughout my course, but whenever I had extra time, and since I was still working full time, I felt the need to minimize my gym and extracurricular activities and use that time and my energy for my homework.

In addition to that, my eating needed a tweak! We students were encouraged to try the different dietary theories as we learned about them, and I believe this was key to knowing how each could affect your body and mind and those of your clients. However, consequently after a year of that hopping all over the place food wise, my metabolism seemed lagging and my body was left a little confused. Since grad, I am now focused on bringing my body to its happiest and healthiest state yet, by sticking to what foods and portions work for me.

My teachings at IIN helped me identify my trigger foods that cause bloating and other bad reactions in my body ( I do this for my clients as well) and I have removed them. I have also ditched any foods with sneaky hidden chemical ingredients as well as switching to eating more responsibly by avoiding any non ethically farmed or medicated animal products.

I am embarking on a new physical fitness and nutrition journey that I am so excited to document and share with you all here! This lifestyle is going to blend some traditional fitness training ideas with a cleaner, more holistic approach. I have teamed up with my dear friend and personal trainer Kirsten Lahti, who shares my commitment to health before aesthetic, but believes that you don’t have to trade one for the other when done right.

I am going to be following a way of eating that has always worked for my body and lifestyle in the past, called Flexible Dieting. This can also be called IIFYM, or If It Fits Your Macros (macro-nutrients; Carbs, Protein, Fat). The main difference in the way I will be following this lifestyle from how some others do is, I will not be using the flexibility of this way of eating to gorge my body with non fat chemical laden foods or junk foods just because I can make it work with my numbers. I choose this way of eating because I am not starving when I follow it, my body always responds well with good muscle building and lower fat, as well as being able to indulge in the tasty treats life has to offer once in awhile..in moderation and without the self shaming guilt of “falling of the wagon” that many other overly restrictive ways of eating can cause in myself and others.

I will make a video soon to better explain what i am up to soon, and in the meantime a lot of my upcoming recipes will have a macro nutrient breakdown written in, so that those of you who follow flexible dieting can easily use them 🙂

Lastly, I also encourage anyone looking to find out more about this lifestyle to contact me Here, as I would love to connect and possibly be a part of your fit and healthy transformation.

Here are two variations on one of my fave healthy breakfasts or snack (usually do a big meal prep Sunday then a smaller top up of foods made Wednesday). Enjoy!

Sweet or Savory Egg Muffins

Dairy Free Spicy and Savory Veggie Egg Muffins by Me 🙂

Makes 6 servings

Ingredients:

2 cups Simply Organic liquid egg whites
1/2 cup Organic baby spinach
1/3 cup Diced red bell pepper
Small Roma tomato diced
2 Tbsp Pickled Jalapeno slices drained and chopped
1/4 cup Daiya Mozarella style shreds
1/3 cup White or purple onion diced
Coconut oil on a paper towel to lightly grease tin

Directions:

Preheat your oven to 375 degrees while you chop your ingredients. Grease your muffin tin with coconut oil ( I just coat a paper towel and then rub the tin to use less). Divide your

ingredients to fill 6 muffin cups (I used a tin that fits a dozen and make 6 of each type of

muffin at once). Place the equal amounts of each ingredient into muffin cups and then fill each one just below the top (about 1/3 cup each) with the liquid egg whites. If you using the dozen sized tin, fill the other 6 with the sweet kind or water then place in the oven for approx 22 mins and I hit them with the broil on low for 2 mins to brown the tops. Watch closely as all ovens are different strength. I topped mine with a bit of hot sauce…YUM!

Macros for 1 serving (these # are as accurate as I could find)

Calories: 70

Fat: 2g

Carbs: 3.5g

Protein: 10.1g

Sweet Blueberry Banana Egg Muffins

Makes 6 servings

recipe adapted from LiveRightBeHealthy.blogspot.ca

Ingredients:

3/4 Cup Organic Blueberries

1 Large Banana

2 Large Organic Eggs

Pinch of Cinnamon

Optional: Diced almonds for the top (not counted in macros here)

Directions:

Blend the two eggs and one banana in your blender until smooth. Pour into a bowl and hand mix in 3/4 cup blueberries fresh or frozen and desired amount of cinnamon. Pour into a coconut oiled muffin tin and place in the oven for 22 minutes or until cooked through, then I broiled mine for 2 minutes on low at the end to brown the tops. These are a delicious grain free alternative to breakfast muffins and are great with real maple syrup or diced almonds on top for a healthy sweet treat! XO Enjoy

Macros:

Calories: 55

Fat: 2g

Carbs: 7g

Protein: 3g

I am loving this heat wave summer we are having on our usually wet west coast island. I feel more alive with the abundant vitamin D, sweet smelling air, and deliciously juicy fruits and veg, bursting at the peak of ripeness.

This stunning season is also the ideal backdrop for picnic style dinners in the light evening sky, that stretches out well into our would be dark bedtime hour of winter.

My mother and I have been seizing these opportunities to host ourselves just such occasions on her lovely south facing patio. It is so perfect for picnics, overlooking a three tiered yard, filled with wild roses, bamboo and our disheveled Persian cats, who are currently hunkering under shrubs, seeking cover from the same sun we prefer to bask in, safely of course. ( fave natural sunscreen link HERE).

On a night just as this we marveled at how much fun it has been to eat together while taking in this scenery, but wouldn’t it be delightful if we could make something cooling other than another salad, and didn’t have to endure amping up the degree of the kitchen by turning on the oven?!

Later that day, I was sifting through the meal photos for my latest Self-Love & Lean Body Cleanse plan, when, EUREKA! I came across the pics of some awesome vegan collard wraps…and that was enough to start the brainstorming.

By the end of it all, we were off on a mission, to score the healthiest, freshest, organic ingredients to create these savory and oh so simple Reubens made in a collard green wrap instead of bread.

Collards are the new kale, and rightfully so. They are a powerful anti-oxidant, with higher amounts of soluble and insoluble dietary fiber to aid in digestion. This beauty leafy green has also been proven to have potent anti-cancer properties, as well as slows neuronal degeneration in the brain for people with Alzheimer’s.

A light, and scrumptious summer twist, on a favorite comfort food.

Head on over to the local farmers market this week and try this on for a quick family picnic dinner and take leftovers for lunch 😉 Enjoy XO

Ingredients:

Makes 4-8 Wraps (Depends on size and strength of leaves whether you have to double them up)

8 Larger organic collard green leaves

Organic dijon mustard ( I like the Simply Natural brand)

Grainy mustard

200g of organic shaved beef ( or your fave healthy protein)

Sauerkraut ( I love Bubbies Organic brand)

Dill Pickles sliced into spears

Red onion chopped fine

Optional- a slice of organic or vegan cheese

Directions:

Working in small batches, blanch (steam LIGHTLY) collards and then submerge in ice water. Gently drain and lay out to dry. Take a sharp knife and carefully remove the bulkier part of the stem for easier rolling, but leave the thin part of spine attached at the top. Overlap the separated halves just enough to close the gap. Layer in groups of 1-2 leaves for each wrap. Two leaves (4 halves may be needed to reinforce and prevent any of the inner goodness from sneaking out) ;P

Spread your filling out from center and along one edge, then tuck the bottom and roll like a wrap!

Mom and I sincerely hope these are as much of a hit for you as they were for us!

The leaves also last well in the fridge or freezer laid out and sealed for even easier fill and go meals.

Try Vegan yam roll ups, chicken cashew curry or any other fave combo you can think of and let us know how it went 🙂 XO

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