Beachbody On Demand ALL ACCESS PASS is HERE!

Oh my goodness!  The All Access Pass of Beachbody on Demand is FINALLY here!!!!  First of all, if you don't know what Beachbody On Demand is to begin with then let me tell you! It is basically the "Netflix" of workouts but even cheaper!  I can think of a million reasons of why I LOVE On Demand!  Especially being a busy mom!

Beachbody On Demand Basic Package
In the current Beachbody On Demand (BOD) membership you can access over 25 programs, exclusive workouts but one downfall is a lot of the newer programs (Core de Force, 21 Day Fix, Country Heat, 22 Minute Hard Corps) are not fully unlocked. What that means is,  unless you had purchased the complete program, the only access to it was through a "Sneak Peek" (one sample workout) to give you an idea if you might like the program in case you wanted to purchase it in the future.

Before I tell you about the All Access Pass let me tell you how I got hooked!

#1 Reason:  I am a Busy Mom - TIME is of the essence Every.Single.Day
For starters, once I had my first baby, I realized that getting to the gym was just not an option for me.  I know I could have packed up the baby, lugged him to the gym, dropped him off and have gone to a class but let me be honest and quite frank.  While that might work for some, for me it was just a no.   Time for me is of the essence being a working mom, and even just being at home for my second maternity leave. Honestly, I don't have time for a 2 hour ordeal to get to the gym for a 45 min to 60 min workout plus all the time it would take just to get there with one or both of my kids and certainly not to do that daily to really make changes in my body.  Getting to church can just be a challenge!  When a melt down happens... I end up going home!  So there is was no point for me taking that chance and end up having to go home half way during a workout!  And I had WAY BETTER RESULTS working out at home than I ever did at the gym!  Check out my transformation story!

I started off working out at home with the good ole dvd's and that worked for me, then when On Demand became available that was revolutionary for me!  I didn't even have to change a DVD when I wanted to switch up my workout! I had any workout available to me at my finger tips that I could utilize depending on my mood and time for the day! Yes, some workouts as short as 10 mins to get my heart pumping! (Aka: 10 Min Trainer, Tony Horton!)

I also LOOOOOVVVEEE that I don't need a lot of space!  I do have a space in the basement that I use, usually but if the baby is up and cranky, I can bring my laptop anywhere and workout!  Here I am doing the 21 Day Fix, between my couch and coffee table!  Can't beat that!

How I stream my workouts?
There are tons of options for streaming your On Demand pass!  First though, you certainly need internet/wifi.  If you don't have internet/wifi then please contact me for other options to getting set up with working out at home.

For those with wifi/internet all you need is a device to stream your workouts. I personally use my laptop or my iPhone (with the BOD app) if I am travelling.  On my laptop, I go to my browser, find the website and log in. I keep my laptop logged in all the time so all I have to do is select the program or workout I want with two clicks!  You can also access workouts though Apple TV, Amazon Fire Stick, Roku, playstation or you can use your Smart TV!  As long as you have a browser you are good to go!

Check out this link to see a video on the All-Access Pass!

How is the All Access Pass different than the Basic Beachbody on Demand option? What is included?
* 12 month Membership to Beach on Demand with the ENTIRE digital Library (ALL CONTENT unlocked) for one year!  PLUS any new programs that will be launched in 2017!!!
*  You will have access to all the nutrition guides, program manuals for every single program. This includes upgraded versions, bonus workouts and the Fixate Cooking Show with Autumn!!!
* Shakeology (30 Day Supply, flavour of choice) with the option of continuing with or without Shakeology past the 30 days. Regardless, the BOD All Access continues for 12 months! :)
*Portion Fix (includes 7 piece portion control container set, eating guide, additional large blue container perfect for bigger dishes and a  Shakeology, shaker cup!
* Access to my monthly virtual bootcamp groups through 2017 including a life time group.
*1:1 support, motivation and accountability!

What are my Options?

Option #1: The BEST option of course is the bundled Package!!! You will have access to the ENTIRE digital library, the nutrition guides, program manuals for every single program, PLUS even get the portion fix containers, 30 Days of Shakeology and ME as your to support you 1:1.  So no having to decide on one single program to kickstart your New Year!!!

I already have On Demand. Can I upgrade to the All Access Pass?
Option #2:  Yes, you can totally upgrade to the All Access Pass!!! All you have to do is use this link to upgrade your account to the All Access Pass - anything previously paid will be prorated to your account. Use this link to upgrade:  www.BODMembershipChange.com.

What are the prices for All Access Pack?

*The Annual All-Access Beachbody on Demand Challenge Pack is $231 CAD ($199 USD) for a limited time.  This includes all your all-access pass, portion fix, nutrition plan, containers, shaker cup and one month supply of Shakeology and access to my 2017 virtual bootcamp groups.

*The Annual All-Access Beachbody on Demand Membership is $99.95. This option does not include Shakeology, portion plan/containers or access to my virtual bootcamp groups.

*You can also choose an Annual All-Access BOD Kickstart Challenge Pack which includes everything from the Challenge Pack option PLUS a 3 Day Refresh Kit for $277 CAD ($239 USD).

*If you purchased a challenge pack between 12/1 and 12/26 then you can upgrade this pack to the All-Access membership for $77 CAD ($69 USD) using this link:www.BODMembershipChange.com

How do I get started?

~If you are an existing customer, you can cancel your current BOD membership and Shakeology home direct and get the challenge pack option.

~If you are a new customer, I would love to help you on your journey or help you get set up!

~If you are already working with a Beachbody coach, then I encourage you to reach out to your coach to see what options are available for you.

What Can I offer You as a Coach?

Oh my goodness! Whether you live near or far, your experience in an online virtual Bootcamp can't be compared!  As a coach, I provide daily support online through my virtual bootcamps. I share with you tips, tricks and techniques that have personally helped me over the last couple of years (almost 3 years) that have truly helped me find that balance, healthier lifestyle that has been passed on to my family!  I love what I do and am passionate to help as many people as I can to develop a healthier more fulfilling life!  Please check out my journey on my blog to find out what really prompted me to make a change.... a lifestyle change ----->FROM the comfort of my OWN HOME!

Thank you so much for checking out my blog!  If you are interested in joining one of my online bootcamps this New Year, please reach out to me by email: sasijewelry@gmail.com or click here and filling out an application!  

Romesco Garlic Shrimp With Zucchini Noodles

What a great, fast and super healthy meal! This meal was inspired from Melissa and Dallas Hartwig's "Whole 30" guide to total health and food freedom. I plan to do the Whole 30 in February!  Check it out and if you are interested, I would love to have you be apart of the group. It is free! You just need the guide and a willingness to follow along!

This meal was hubby and kid approved too!  That is always a win!  Last week I made cauliflower risotto. I thought it was great and my husband was like, "Nope. Not a fan!"

My son OBSESSES over noodles and honestly, I think the fact that the zucchini was "noodle looking" totally hooked him! He could still slurp up the noodles just as if it was spaghetti!  Too cute!

I adapted this recipe from the Whole 30 to save a little time! I used fresh tomatoes instead of the canned crushed that it called for. The book said if you plan to freeze the sauce then canned tomatoes would be better. The other thing I adapted is I used already cooked frozen shrimp. I thawed the shrimp in a colander with cold water and added them straight to the sauce when it was almost finished so that they would be heated and not be over cooked. The original recipe had you saute onions/garlic in a frying plan then add the raw shrimp and cook. I am sure that would have been great, but the sauce seemed to be enough flavour for me that I didn't feel like taking that extra step but if you choose to do that, then go for it!

I decided to add more veggies to the Romesco sauce and combine that recipe with the Tomato Sauce recipe also in the cookbook for some added nutrition.   Feel free to chose the ingredients that you would like to use! Many are optional!

To get the veggies tiny enough I also used a hand powered veggie chopper. Oh my goodness it saved SO MUCH chopping time, I couldn't believe it. It has been sitting in my cupboard forever and I thought I would dig it out to see how it worked. It was amazing! I would give this kitchen tool an A++!  You could also use a food processor if short on time for getting the veggies chopped fine, but that adds another dish to wash.  I hope you enjoy!


Prepare the Zucchini Noodles:
4 medium zucchini (about 4 cups worth)

Using a zucchini spiralizer (aka: Veggetti) , prepare your zucchini. I purchased my Veggetti for about $20 at Bed, Bath and Beyond and the investment was worth it! My Veggetti is a hand operated one, but there are many other versions to get your zucchini in spiral or noodle form!

Using the Veggetti, rotate the zucchini until it has been turned into noodles.  Discard the core and set the noodles aside until you are ready to use them.  I would make sure that you have the sauce and shrimp prepared as the noodles will not take long to steam.

Ingredients for Romesco/Tomato Sauce:

2 tbsp olive oil
1/2 c chopped almonds (*optional - this WAS in the original recipe, but I didn't use them)
1 small onion diced
1 medium carrot finely diced (*optional - not in original recipe)
2 medium celery stalks finely diced (*optional - not in original recipe)
3 cloves of minced garlic
1 tsp chili powder (If you don't want to use the chili pepper or the paprika just use 1tsp of thyme   AND oregano for a milder flavour)
1 tsp paprika
6 fresh plum tomatoes chopped (or diced tomatoes). The recipe suggests to seed the fresh tomatoes. I did not.
1 1/2 tsp red wine vinegar
1 tsp himalayan pink salt
1/2 tsp fresh ground pepper
31-40 frozen cooked shrimp, thawed
Fresh/dried parsley for garnish (*optional)

(Optional: 1/2 cup almonds, chopped -- I didn't add this in)

Steps to prepare the sauce:
In a sauce pan, heat the oil. (***If using the almonds, then add them to the oil when it is hot and toast for 3 minutes and stir often and then continue on with the rest of the steps).  Add and cook the onion, carrot and celery until the onion is transparent.  Add in the minced garlic and cook until the garlic is aromatic.  Then add the chili powder and paprika and cook another minute.

Add the plum tomatoes, red wine vinegar, and salt.  Cook until the tomaotes become soft and some liquid has formed. Make sure to stir up the tiny bits on the bottom of the pan.  Stir every 20 minutes.  I allowed my sauce to cook for about 40 minutes.  IF USING the CANNED TOMATOES, then just cook until the sauce has warmed (about 2 minutes).

Blend/puree sauce, return sauce to pan and add cooked shrimp. Warm sauce with shrimp and heat for an additional 3 minutes or until the shrimp is heated thoroughly. (I actually did not puree the sauce and found it delicious!)

Zucchini Noodles:

Add 2 cups of water to a large pot and bring to a boil. Add a colander or a steamer inside the large pot of boiling water and add the zucchini noodles.  Cover and steam the noodles for about 2-3 minutes.  Drain the noodles and transfer them to individual plates.  Top with the Romesco Sauce and garnish with fresh or dried parsley!  Enjoy! This dish would also be great with a pinch of parmesan cheese too!!

Enjoy and let me know how you like it!

3 Day Quick Fix

Ok!  Believe it or not, I have never done the 3 Day Quick Fix that is included in the 21 Day Fix program when you purchase it! This is different than the 3 Day Refresh that I have done in the past. You can check out that blog post here.   That is a separate When I first began this journey I lost 9 pounds in 21 days alone so I guess it wasn't on the top of my priority list with everything else I had changed as I felt I had lost enough weight at the time.

Since having my second baby though and having less weight to lose, this challenge has been a bit more difficult in seeing fast results.  So in a crunch to lose some weight fast for an upcoming wedding, I thought I would give it a chance and it actually wasn't as hard as I thought!  So check it out and see if it is something that is for you!

The 3 Day Fix can be used as needed (but not recommended for any longer than 3 days) OR it is a good way to integrate into the end of completing the 21 Day Fix beginning with Day 19.

The PLAN:
~ Eat 6 meals per day according to the plan mapped out for you.
~Space each meal 2 hours apart.
~Drink 3.6 litres of water!
~NO SALT!  Lemon/lime juice, vinegars and spices are ok.
~Cinnamon, nutmeg or 1 tsp stevia is ok with morning oatmeal
~Drink 1 tsp of extra virgin coconut oil with meals.
~Coffee/Tea is ok -- black only and you may use 1 tsp of stevia if need be.
~You can continue your workouts!

The first thing I did was make my meal plan for the 3 days!

2. PREP
I prepped all the vegetables and all of the protein for the entire three days! I put each portion of veggies and meat into their own little ziploc bags to make for quick and easy retrieval in case my day got busy.

3.  Then I put all the veggies for each day into a larger ziploc bag and put it in the crisper in my refrigerator. I have to tell you this was a life saver having it all prepared!

Breakfast for me was the most difficult!  The plan calls for (1/2c) steel-cut oatmeal and egg whites (8 but I only did 5) and 1 tsp of EV Coconut oil to drink.  Seriously, what is oatmeal without a little maple syrup?  Ha ha!  I did get it down with the help of cinnamon being sprinkled on it but it was hard!

The rest of the meals were pretty repetitive. They alternated between fish or chicken and ground turkey for the last meal.  For Meal 2 - it included grilled chicken (3/4 c.) and steamed yams (1/4 c.). This was probably one of my fave meals throughout the 3 days!

Water is a HUGE part of the 3 days --- to the tune of drinking at least a gallon!!!  To make it seem like I wasn't over doing it, I purchased a bottle of water that was 1 litre and kept refiling it. It was nice because I knew I only had to drink 4 of them!

My EPICURE silicon steamer was phenomenal for getting me through the meals. It took only 1 min 30 seconds to heat up my veggies!  The last day I had to cook more chicken and it cooked a frozen chicken breast in less than 5 minutes!!!

If I had a "do-over" I would make sure that I was home to do this!  On Day #2 I had errands to run so wasn't consistent in getting the two morning meals after breakfast in, so I did miss a protein and a veggie that day, but I got all the rest in!

RESULTS! .... So my first round post baby in 21 Days and ending with the 3 Day Quick Fix resulted in 5 POUNDS and 7 INCHES GONE!!!!!!!   I still have a ways to go, but continuing on my journey!

If you are interested in trying out an accountability group with me then please contact me via email: sasijewelry@gmail.com or find me on Facebook! 

Energy Boosting Egg Muffins

I found this recipe online and loved it! I can't even remember where I found it?! Eek! I find them delicious and that they freeze well!  So they are incredible for on-the-go!  My hubby found them too moist after freezing them but you could always leave out the zucchini if you didn't want the extra moisture. I love them!  Recipe is below!

Recipe:

6 eggs
1/2 c. skim or 1% milk (almond milk would be fine too!)
1/4 tsp salt
1/8 tsp pepper
1 c. cheddar cheese
1/2 c. chopped zucchini
1/4 c. each red bell AND green pepper
2 tbsp chopped red onion OR 3 Onion EPICURE spice mix!

Heat oven to 350 degrees. Beat eggs, milk, salt and pepper.  Add cheese, zucchini, peppers and onion or onion mix and mix well.

Spoon evenly into 12 lightly sprayed muffin cups. I actually use the 1/4 c. measuring cup to divide the mixture evenly into each cup. So easy and very little mess!

Bake 20-22 minutes or until set.  Cool on rack for 5 minutes.  Remove from cups and serve warm or reheat!

21 Day Fix Plan?  2 egg cups = 1 red container

This morning I enjoyed an Energy Boosting Egg Cup & a chicken breakfast sausage, with Ezekiel toast (found in the Health Food Section) and 1 tsp of natural PB.  Oh and a McCafe coffee for a treat! Hope you enjoy! :)

Mini Mexican Pizzas

Good grief, I think I must be on a "muffin tin" cooking kick the last little bit! ha ha  But in all honesty, little "bite size" delights are so easy to serve and re-heat! PERFECT for moms who like to meal prep, or have meals prepared in advance before the crazy work week begins. I am sure they would be delicious after you froze them too.  This recipe came from the newest cookbook to grace my pantry shelves from Katie Farrell, creator of "Dashing Dish."  While my little delights didn't turn out as pretty as hers, they were delicious nonetheless.  So delish, I am making them again next week!

I did make modifications to the original recipe in the cookbook some things I would keep the same and others I would change.  For example I used Ezekiel wraps.  Here they can only be found in the frozen section at our local grocery store.  When they thawed I found them thin and they cracked a little when I tried to place them in the muffin tins.  I would opt for whole grain or whole wheat wraps next time.

I also used ground chicken instead of ground turkey. I don't know if it is this pregnancy or what, but I can't seem to stomach ground turkey so ground chicken it is!!!

I also stuffed each little pizza shell without having cooked the chicken first (only because I looked at the recipe much too fast).  If you decide to use this method, make sure you preheat the oven to 350 degrees and cook the pizza's for 40-45minutes.

Ingredients: 
~ 4 large whole wheat tortillas, or big enough to cut out 12 small circles.
~ 1 pound of lean ground chicken cooked (raw is fine, but you will have to cook longer. See notes above!)
~1/2 cup of salsa of your choice
~2 tsp of taco seasoning (I used the Epicure brand to avoid sodium but you can also make your own. I would avoid using pre-packaged taco seasoning).
1/2 cup refried beans
1/2 cup shredded marble cheese (low fat shredded Mexican blend was suggested)

Toppings: 
~Salsa
~Green onion
~Shredded lettuce (I am sure iceberg lettuce would "taste" better but I used romaine because there is no nutritional content in iceberg lettuce. I still found it great!)
~Greek yogurt
~Chopped tomatoes
~Avocado
~Sliced black olives (Yuck! ha ha, but what ever floats your boat. I did not use these!)
**If you are following the 21 Day Fix Program you will need to adjust how you use the toppings according to your meal plan. ;)

Directions:
Preheat the oven to 425 degrees. Spray a 12 cup muffin tin with coconut oil cooking spray or a spray of your choice.  Lay tortilla on a flat surface and using a round cookie cutter or a glass, cut 3-4 medium circles out of each tortilla.  Press each circle into muffing cup using your fingers. If it doesn't cover the entire side of the cup, that is ok!

In a small bowl, mix together the "cooked" ground chicken, salsa, taco seasoning and refried beans. Stir until well combined.   Scoop approx. 2 Tbsp of the meat mixture into each tortilla. Top each mini pizza evenly with shredded cheese.  Bake for 12-15 minutes or until the cheese is melted.  Wait for tortillas to cook before removing from the muffin tin.  A knife is helpful to pop out each little pizza.  Serve with the toppings of your choice and voila!

This recipe is certain to be a family favourite! Please feel free to share or pin!!!

If you are following the 21 Day Fix program, here is how it breaks down according to my best judgement... 2 mini pizza's = 1 Red, 1 Yellow, 1/3 Blue (*Toppings are additional).

Chicken Parmesan Bites

Ok, this recipe was a show stopper!!!!  Honestly a family favourite!  Easy to make and SOOO good left over. I made these especially so that I could prep them in advance for my family's lunches last week.  The bites were perfect to have as left overs for 4 days!  I would give them hands down an "11/10!" A++!!!!!  This recipe came from my new "Dashing Dish" cookbook by Katie Farrell.  Love this book so far!

Ingredients:
1 cup of frozen spinach, thawed and squeezed dry
1 small onion, finely chopped (I used a sweet onion)
1 tsp fresh garlic, minced
1 pound lean ground chicken
2 large eggs
1 cup canned diced tomatoes drained (I used Alymer, petite-cut tomatoes with celery & green pepper)
1/4 cup old fashioned oats
3/4 cup fresh grated parmesan cheese (divided)
1/2 tsp dried basil
1/2 tsp dried oregano
1/8 tsp salt
Pinch of black pepper
1 cup marinara or spaghetti sauce
Fresh or dried parsley for garnish (*optional)

Directions: 
1.  Preheat the oven to 350 degrees.
2.  Line a 12-cup muffin tin with parchment paper liners and spray lightly with cooking spray (coconut oil cooking spray is preferred).  Silicon liners lightly sprayed also work well.
3.  In a small frying pan, saute the spinach, onions, and garlic over medium heat until the onions are translucent.  Remove from stove and let mixture cool to room temperature.
4.  In a large bowl combine the ground chicken, spinach mixture, eggs, diced tomatoes (drained), oats, 1/2 cup Parmesan, basil, oregano, salt and pepper.  *Don't over mix or the meat will get tough.
5.  Divide mixture among the muffin cups.  You want about 1/4 cup of mixture into each muffin cup.
6.  Top each muffin with 2 TBSP of the marina sauce and sprinkle the remaining 1/4 cup Parmesan among the 12 muffins.
7.  Bake for 35-40 minutes or until each mini muffin, reaches an internal temperature of 165 degrees and is no longer pink in the middle. My thermometer is broken so I just did the old fashioned, "cut one in half."  Remove from the oven and allow the meat to rest for 5 minutes before slicing (oops!) or serving.  Garnish with parsley for fun!

***If you are following the 21 Day Fix program, I would count 2 of these mini muffins as (1) red container.  There wouldn't be enough spinach/onion or even marinara sauce to merit counting any part of a green, purple or even tsp container, but that is just my opinion. :)

Swiss Oatmeal

I have been trying to be adventurous in trying some new recipes the last few weeks. I have invested in some new cookbooks and "Fixate", by Autumn Calabrese has been gracing my pantry shelf, barely opened!!

So in an effort to be prepared for church this week, I thought Swiss Oatmeal sounded like the perfect "new" recipe to have prepared in advance!  Was it a family favourite? Not sure about the boys, but I personally did like it.  With that said, I made WAY too much and couldn't finish it all. I feel like the recipe in the book could easily do 2 servings as opposed to 1 as it suggests.  Please give it a shot and let me know what you think!

Ingredients:
1/2 cup old-fashioned rolled oats (gluten-free would be preferred. I didn't use gluten free)
3/4 cup unsweetened almond milk (divided use)
3/4 cup plain greek yogurt (original recipe suggests 2% reduced fat yogurt)
1/4 tsp. pure vanilla extract
1/2 tsp ground cinnamon
1/2 cup chopped strawberries
1/4 medium banana, chopped
Slivered almonds (or 12 raw almonds, chopped)
Maple syrup or stevia (to taste; optional)

(***I feel like this recipe would serve 2 adults comfortably, but the cookbook states that this recipe serves 1. Use your judgement. :))

1.  Place oats, 1/2 cp almond milk, yogurt, extract, and cinnamon in a medium bowl; mix well and soak, covered, in the refrigerator overnight.

2.  In the morning, add remaining almond milk (1/4 cup) and mix well.

3.  Top with strawberries, chopped banana, slivered almonds and drizzle with maple syrup (if desired) over the top.

If you are following the 21 Day Fix Program, the container equivalents are:  (2) yellow, (1) purple,
(1) red and (1) blue.

Clean Pumpkin Muffins with Maple Cream Cheese

Ok, well if any of you know me, you probably clued in to the fact that seeing "Maple" in the title drew me to this recipe! I love MAPLE anything!!!!!  This recipe actually comes from Autumn Calbrese's Fixate Cookbook. If you don't know who Autumn is, she is the creator of the 21 Day Fix and it is her program that helped me lose 30lbs!!!!  Autumn is one of Team Beachbody's top Celebrity Trainers and when I started her program, I had no idea I would one day have not only one, but TWO opportunities to meet her and even obtain a cookbook with her autograph!  *Out of this world! Now, I know you aren't here to read about all of that, so I will get on with the recipe. :) 

Ingredients:

1/4 cup of cream cheese

1 Tbsp. pure maple syrup

1 large egg, lightly beaten

1 cup canned pumpkin puree

1 1/2 cups of almond flour

3/4 tsp. baking soda (gluten-free)

1 dash Himalayan salt (or sea salt)

2 Tbsp. raw pumpkin seeds

Steps:

1.  Preheat oven to 350 degrees

2.  Prepare nine muffin cups with parchment muffin tin liners or use coat muffin cups with non-stick spray. Pam has a new coconut spray! 

3.  Combine cream cheese and maple syrup in a small bowl; beat with mixers so it becomes smooth.

4.  Combine egg and pumpkin in a medium bowl; mix well. Set aside.

5.  Combine almond flour, baking soda, and salt in a medium bowl; mix well. 

6.  Add almond meal mixture to egg mixture; mix until just blended.

7.  Spoon batter into each prepared muffin cup, filling a little less than 1/2 full.

8.  Spoon about 1 heaping tsp. cream cheese mixture into the centre of each muffin. 

9.  Then, evenly fill muffin cups 3/4 full with remaining batter.

10. Sprinkle muffins evenly with pumpkin seeds.

11.  Bake 16-18 minutes, or until golden brown and toothpick inserted into the centre comes out clean.

12.  Transfer muffins to rack to cool!  And finally, enjoy!!!

If you are following the 21 Day Fix program, one muffin equates to 1 Purple and 1 Orange.

If you are interested in obtaining a cookbook or joining one of my upcoming challenge groups, feel free to send me an email (sasijewelry@gmail.com), find me on Facebook, or check out my Team Beachbody website!

Clean Eating Wonton Soup Recipe!

Every now and then I get in the mood to try a new recipe!  This weekend it happened to be Wonton Soup!  I can't take all the credit though, I actually created this rendition of a Wonton Soup based on a recipe I found in the, "The Looneyspoon Collection" cookbook by Janet & Greta Podleski.  I have heard rave reviews of this cookbook and finally invested in a copy for myself.  During the process I also discovered shopping on Amazon!  Whoa! Hello!!!

Back to the soup... did I make my own wontons?! Yes, I made my own wontons!  Sure, I could have cheated I suppose and found some already made but I wanted to do as the recipe as suggested for the most part and make my own.  Why?!  Well.. the less preservatives the better!   It didn't take that long to make and I got great satisfaction knowing I made it all from scratch (except for the wonton wrapper itself). I hope you enjoy! 

To make the filling:

8-10 oz of ground chicken 

1/4 c minced green onions

2 tsp Braggs Soya Sauce or Tamari (Or you could use a lite soya sauce with reduced sodium)

1 tsp fresh grated ginger root

1 tsp sesame oil

1 tsp cornstarch

1 egg white

30-45 wonton wrappers (these can be found near the produce section in the grocery store)

Combine the filling ingredients and mix well in a glass bowl.  Spread out wonton wrappers on the counter.  I usually lay out about 15 wrappers at a time as the wonton wrapper can dry out quickly.  Cover the rest with a damp paper towel until you are ready to use them. Once the wrapper is laid out, scoop 1 tsp of the filling mixture into the centre of the 15 wontons. Then taking a pastry brush or your finger, moisten the edges of the wrapper with water and fold one corner of the wonton over to the other corner to make a triangle. Once sides are folded,  pick up the wonton and press the other sides together so they look kind of like a mini purse and place in a bowl.  Then do the next 15 and so on.  

To cook the wontons, place them in a pot of already boiling water.  You will need to stir them at least once to make sure they haven't stuck to the bottom.  Cook/boil for 5-7 minutes. Once they are cooked drain the pot and remove them using a slotted spoon. Set aside until the soup broth is ready.

To make the wonton soup broth:  

Two boxes (900 ml) of chicken broth (reduced sodium is preferred) 

1/4 chopped green onions

1-2 tbsps Braggs Soya Sauce or Tamari (Or you could use a lite soya sauce with reduced sodium)

2 tsp sesame oil

1 tsp fresh grated ginger root

a pinch of Himalayan Pink Salt

To make the soup, bring the broth to a boil and add green onions, soy sauce, sesame oil and the fresh ginger root.  Simmer uncovered for at least 2 minutes.

To serve soup place 4-6 wontons in the bottom of each soup bowl and label the hot broth over wontons. Garnish with green onion! If following the 21 Day Fix plan, I would count one bowl of soup as: 1 yellow, 1/2 red and 1 tsp!  Enjoy!

Gluten Free Turkey Meatloaf!

One of my favourite cookbooks is called, "Everyday Paleo," by Sarah Fragoso.  I have two of her cookbooks that I found at Costco a while ago and love them! I don't follow a Paleo lifestyle but the recipes are clean, fresh and super easy. This recipe is from the, "Everyday Paleo" cookbook and I changed it up tonight and used turkey instead of beef!  It is family approved!   I hope you enjoy it!

Ingredients:

~2-2.5lbs ground turkey (or lean ground beef)

~1 cup almond meal (*if you have allergies omit almond meal and only use 1 egg instead of 2)

~2 eggs

~small can of tomato paste (6 oz)

~1 small red or white onion, finely diced

~2-3 garlic cloves, minced

~1/2 tbsp pink himalayan salt (or sea salt)

~1/2 c. finely chopped fresh basil (I used 4-6 tbsp of dried basil)
~1 tsp marjoram (*optional. I have never added this ingredient)
~2 tsp finely ground black pepper

Prep Time: 30 mins             Cook Time: 1 hour          

1.  Preheat oven to 350° F.
2.  With your hands, mix all of the ingredients in a large mixing bowl  (TIP: *I like to wear rubber gloves when mixing it!)
3.  Place mixture into a large, glass baking dish.  You can use a loaf pan if you like! I actually placed mine in a 5x9 pyrex container.
4.  Bake for 1 hour (make sure the meatloaf is no longer pink in the middle and cook more if needed).

Roasted Root Vegetables

One of my favourite cookbooks is called, "Everyday Paleo," by Sarah Fragoso.  I have two of her cookbooks that I found at Costco a while ago and love them! I don't follow a Paleo lifestyle but the recipes are clean, fresh and super easy!  This recipe is from the, "Everyday Paleo" cookbook! I hope you enjoy it!

One of the perks of this recipe is you can add in as much or as little of each vegetable as you like! I LOVE beets so this time added in a few more than the recipe called for.  

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Serves: 5

Ingredients

~4-6 small beets, peeled, and cut into small chunks

~2-3 small parsnips, peeled and chopped

~2 carrots, peeled and chopped

~1 medium red onion, sliced (I chopped it in this recipe)

~1 bulb garlic, cloves removed and peeled

~1/4 cup coconut oil

~1 cup fresh basil, diced (I used a few shakes of dried basil this time- fresh of course is always better)

~1/2 tsp lemon zest (grated lemon peel)

~Himalayan pink salt and black pepper to taste.

1.  Preheat oven to 400° F.

2.  *IMPORTANT!* Make sure to cut all of the veggies so that all of the pieces are approximately the same size!  This ensures even cooking. 

3. In a large mixing bowl, toss all of the vegetables & garlic cloves.

4.  let the coconut oil, pour it over the vegetables and add to the bowl the basil, lemon zest, salt and pepper.  Toss together until the veggies are coated with the oil and spices.

5.  Spread evenly on the bottom of a large baking dish and roast uncovered for 45-50 minutes, stirring once or twice during the cooking process.

I hope you enjoy! :) 

Tips for a Happier and Healthier Lifestyle

Whether you’re at home or at work, looking after your body is an essential step towards being an energetic, happy, and confident mom.  This has taken me a while to realize, but it is key for my overall happiness and wellbeing.

Always start with breakfast 

A good breakfast sets you up for the day; it provides the energy you need to get through a busy morning, it improves concentration and cognitive skills and of course, it stops you feeling hungry mid-morning.

 A well balanced breakfast should include a variety of foods from the main food groups:

• Aim for a combination of whole grains to provide starchy carbohydrate for energy 
• Fruit to provide valuable vitamins and minerals 
• Eggs or Shakeology to provide protein! 

During the school year, especially I don't have a a lot of time to invest in preparing breakfast so I love that I can get my protein, fruit and somedays if I choose I even add oats to my Shakeology to get in that extra carb!

Aim for at least 2-5 a day 

It may sound like a cliché but eating more fruit and vegetables really can improve your sense of wellbeing.

Fruit and vegetables help us to stay healthy because they contain so many vitamins and minerals needed by different functions in the body, particularly the immune system. They’re an excellent source of dietary fibre, which helps maintain a healthy gut and prevent constipation and other digestion problems which can cause sluggishness and fatigue.

The amount of fruit you should allot yourself per day all depends on your health and fitness goals.  A great program that teaches the basics of nutrition for lifestyle or to lose weight is the 21 Day Fix!

Include some oily fish 

A healthy diet should include at least two portions of fish a week, including one of oily fish. That’s because fish and shellfish are good sources of many vitamins and minerals such as iodine and vitamin D which we don’t find in too many other foods. Oily fish – such as salmon, mackerel, trout, sardines and fresh tuna – is particularly rich in long-chain omega-3 fatty acids, which help to keep your heart healthy and boost immunity.

Keep well hydrated

Even mild dehydration (before you even feel thirsty) can make you feel tired and irritable (even without the loss of sleep), so drink little and often throughout the day to top up your fluid levels and maintain good hydration.

Healthy Snacks

When you’re concentrating hard at work or busy with the kids at home, the brain’s energy needs are high and a fall in blood sugar levels can impact on your performance

Try the following:

• Chopped fresh fruit such as melon or berries 
• Vegetables sticks 
•  A handful of dried fruit and mixed nuts or seeds 
• Wholegrain crackers with a slice or two of cheese 
• Rice cakes topped with natural peanut butter 
• Greek Yogurt Smoothies (*Shakeology is also great as a snack!) 
• A small amount of nuts 

Avoiding kids’ leftovers Avoiding your children’s leftovers can be a big problem.  They can also be called, "BLT's" (Bites.Licks.Tastes) Why do we do this? Because it’s there? Because we still feel guilty about the starving children our own parents told us about? Because hours-old pizza crusts and handfuls of semi-stale Cheerios just taste really, really good?  Did you know that "BLT's" can easily add an extra 200 calories onto your day!

Cheers to eating healthier!

Avocado Spinach Salad

Most people love avocados. But did you know that aside from tasting great, they’re also really nutritious? In a single serving avocados have 2 grams of protein, 15 grams of healthy fats, and 7 grams of fiber! Avocados are also considered to be a low-carb food. 

Spinach is another terrific plant food that’s loaded with lots of nutritious benefits. Eating spinach nourishes your skin, hair, bones, and is an incredible source of iron and folate. It’s also low in calories. Between the avocado and the spinach, it’s a great way to eat your favorite pasta dish and still get your veggies in your daily diet.

INGREDIENTS
10 oz spaghetti or fettuccine
1 clove garlic
1 avocado
1 cup fresh spinach
½ cup pecans
¼ cup basil
1 tbsp fresh lemon juice
¾ to 1 cup pasta water
salt and pepper to taste

 INSTRUCTIONS
– Cook the pasta according to the instructions on the package.
– While pasta is cooking, add the rest of the ingredients to your blender and blend until it turns into a smooth sauce. Start with ¾ cup of pasta water and add more as needed to get the consistency you want.
– Toss the pasta with the sauce in a bowl and serve immediately.

This sauce is best served the day it is made, as it uses avocados which will turn a brownish color.

I hope you enjoy this delicious meal! Please be sure to let me know how you liked it in the comments below.

To your health!

3 Day Refresh Low Down & Results

Thank you for checking out my 3 Day Refresh Results!  The 3 Day Refresh is suggested to do quarterly to maintain a healthy body weight. I have done the Refresh twice since beginning myjourney into health and wellness! 

Let's be honest, the majority of us have ups and downs every now and again and while we have the best intentions a slip up of a workout here and a sneak of a little bit of this and a little bit of that catches up with us sooner or later!  For me (and those of you that know me, know that my biggest trigger is change aka "MOVING!!"  In November last year, I started a new job and on top of that moved unexpectedly and well, almost 5lbs heavier than I like to maintain, I felt tired, zonked and felt like I just didn't have it in me to get back my groove back!!!  So for a kick start I bought the product and had AMAZING results!

Then I did awesome! In fact I did stellar from November - July, 2015.... until our next move! Gah!  Moving box after box got exhausting!  So partly because of my exhaustion and then excuses I made in my mind about how exhausted I was, my workouts were not 100%.  They were there, they were just pitiful!  And then I totally had my hand in the cookie jar WAY more than I should have and well I just started to feel it. My weight did go up a few lbs but it wasn't even that. It was my swollen fingers, headaches,  and pure bloat!  So I embarked on the 3 Day Refresh again.  It was awesome and I felt 10x better. So what does a 3 Day Refresh typically look like?  Easy peasy!  Although not everyone will tell you that!  I met some other girls and joined a challenge group for my Refresh and through our tips and tricks, it made the refresh a BREEZE!

Here is how my July Refresh went down....
The 3 Day Refresh entails a typical day of nutrition! The only major things missing from any other ordinary day would be animal based protein, dairy, your "regular" carbs, and of course coffee (unless you can handle it black!).

Two things were tricky about the Refresh for me this time.  The first was ensuring I got the daily water intake in me!  I didn't use any tricks like fruit or herbs in my water, but I did do my best to consume the water I needed-- as plain as it was!  The second thing that I missed (not that I found it hard by any means) was the animal based protein in the three days.  By the time the 3 days was finished I was ready to take a fork to that chicken breast!


The Vanilla Refresh (Protein Shake) will never ever take the place of the protein I usually like to consume but it is do able. This time, I tried to switch it up.  One day, I added frozen cherries and 1 tsp of pure almond extract.  Another day, I simply added cinnamon.  The second day, I added fresh picked strawberries and pure almond extract!  So the best thing for you to do, is to get creative with the Vanilla Refresh!

If you like ice tea, then the Fibre sweep is a CINCH!  You just have to be sure to use the coldest water possible, then blend it and drink fast! Yum!

With the Fibre Sweep I could also have a fruit AND veggie option as well as a healthy fat.  I opeted for fresh picked strawberries, celery topped with fresh avocado & garlic! Yum!!!

I did drink herbal tea this time 2x a day!  I found this delicious Green Tea with Brown Rice that I just love! I picked it up at a local food store here. Having the tea, made the evenings go by pretty fast!

One of my FAVE recipes was the Stir Fry! It turned out so well!  I could have eaten two bowls of this stuff! I picked up fresh veggies from the local Farmer's market to enhance this wicked stir fry! 

My results for the last round were also incredible! While I didn't have much to lose the last time, I actually ended up around the same place in my weight that I did the first time I did the Refresh in November!

   

If you are interested in trying out the Refresh or a challenge group with me and adding in the Refresh you can actually get a Kick Start Challenge Pack!  That includes: 30 Days of Shakeology, the 3 Day Refresh AND a workout program of your choice (*special programs only include the Kickstart)!  Free free to find me on Facebook or send an email to: Sasijewelry@gmail.com for more information! In addition I have an additional incentive for orders placed in the first week of August!!!!
Thank you for checking out my blog!

Spaghetti Squash Chicken Chow Mein

One of my lovely challengers, Terri shared a recipe and indicated how much she LOVED it so I thought I would give it a try. I LOVE chow mein and to have a healthier version than the local take-out order made sense to me! I took the recipe she used and adapted it to include my FAVE ingredients.  Again, another family favourite! When I made it, I cooked the spaghetti squash the evening prior and shredded it and then made the stir fry the next day!  It was easy peasy and quick to prepare!  10-15 mins to be exact having the squash pre-cooked!  Choose whichever works for you!

Ingredients

1 large spaghetti squash
2 chicken breasts (cooked and cubed)
1/4 c tamari (gluten free soy sauce found at the local Supermarket)  or you could use lite soy sauce
1 large clove red garlic minced ( or 3 cloves of reg. garlic, minced)
1 tbsp maple syrup
1.5 tsp freshly grated ginger
1/4 tsp white pepper (optional)
2 tbsp extra virgin olive oil
1 onion, diced
3 stalks celery, sliced diagonally
1 large carrot grated (I used my Titan peeler - peeled them into matchsticks)
1/2 c. shredded cabbage (*optional)
1 small package of fresh sliced mushrooms, rinsed

Directions: 
Cut the spaghetti squash in half, lengthwise and scoop out seeds.  Add about 1" of water to a pyrex or glass dish. Turn spaghetti squash face down (skin side up) in dish.  Bake at 400 degrees for 40 minutes or until flesh is very tender.  When done, let cool for a moment and scoop out flesh with a fork so it breaks apart into strings and set aside.  When I made it, I let it cool and then put it in the refrigerator over night.

In a small bowl, whisk together tamari, maple syrup, ginger and white pepper and set aside.

Heat olive oil and garlic in a large skillet over medium-high heat.  Add onion, celery and cook until tender (about 3-4 mins). Be sure to stir often! Then add grated carrots and shredded cabbage and cook another minute before adding sliced mushrooms. Cook another minute longer until heated through.  Stir in spaghetti squash, cooked chicken and soy sauce mixture.  Mix it until well combined, and if you are using pre-cooked spaghetti squash make sure it is heated through before serving!

Serves 4-6 ----->21 Day Fix: 2 Green, 1/2 red per serving
Enjoy!