This rainbow of flavors is perfect for hot weather – Enjoy – it’s good for you too!
This rainbow of flavors is perfect for hot weather – Enjoy – it’s good for you too!
I’ve been on the yogic path for more than a decade. When I arrived at New Life last June I had already released 150 pounds. I was well-versed in the ways of Health, Happiness, and Inner Balance, but I still learned from being there. There’s always something to learn. And there are always more ways I can Love and Honor who I am. Spending a few days climbing over rocks, sweating, opening my hip sockets further than I thought possible, connecting with strangers who became friends, and relaxing into the bliss of someone else’s healing touch was one of the best ways ever. Note to self: Gotta do this again.
www.newlifehikingspa.com
Happy Trails!
I guess it’s not so odd that some people are curious. Ever since my first absorbing voyage through the pages of Cosmo (circa age 22) I’ve been fascinated with the food-intake habits of those I aspired to look like. I memorized breakfast irregularities, fluid-releasing tricks, fiber-overload, protein underload predilections of the models and movie stars. I never did master the art of mimicing the eating habits of Cindy Crawford and Vendela (remember her?), but then I realized it’s best to just listen to my body, because its signals and cues were designed specifically for me and I’d spent inordinate amounts of energy ignoring them.
That said, HFTT readers know I’ve always been an open book about the journey that never ends. I’m down 180 pounds and 12 sizes through movement, clean eating and feeling with awareness, so naturally people want a few details on the mechanics. Occasionally I’ll get a query from a reader in Toronto asking what I had for lunch today. So when I saw another e-mail from one of my favorite and most loyal fellow Truth Seekers, I felt a thunderbolt of inspiration: Make it a semi-regular blog post.
It’ll be illuminating for all of us, including me. Because nothing puts what I’ve eaten for the day in a more unobjective light than writing it down…and then making it public.
Remember, I didn’t get here by dieting or following to the letter what someone else did. I got great advice from my mentors, Dallas Page and Terri Lange, a nutritionist, various members of Team YRG, and my trainer at the gym. Ultimately I made it my own and that’s what I encourage you to do.
I eat for both nutrition and pleasure. For years I tried to stomp the latter out of the equation, believing that it was somehow immoral and unnecessary. Oh, how wrong I was. So here’s what my tastebuds experienced today…this evening both they and my body are pretty darn happy:
9 a.m.
Double espresso with 4 TBS. light cream and 3/4 TBS honey
Hot water and herbal tea (throughout the day)
2 duck eggs, Sunny
1/2 gluten-free roll, toasted with BUTTER
1 p.m.
1 cup raspberries – I usually eat fruit on its own, better for digestion
2 p.m.
Rhubarb tea (home-brewed…it’s rhubarb season!)
1 gluten-free cupcake
5 p.m.
Protein drink made with 1 scoop egg white protein powder, 12 oz. unsweetened almond milk, and a few shakes of cinnamon and apple pie spice (had a craving for the aromatic red spices today)
8 p.m.
Kale Salad with tahini dressing
11 p.m. (as soon as I post this)
Protein drink made with 1 scoop egg white protein power, 12 ounces unsweetened almond milk, spoonful of unsweetened cocoa powder
There you have it. Some days there are three formal meals, some days five or six smaller ones, and on days like today, semi-organized grazing. Today was a little more carb-oriented because I lifted hard at the gym, followed by 35 minutes of treadmill, and later the YRG Fat Burner (a 25-minute quickie workout I do to keep limber and on top of the core strength). Being fluid with whatever my body’s calling for works best for me. What works best for you? I know you’ll have some delicious fun finding out.
XO
Stacey
Did the title of this recipe just induce a major buzz kill? I admit, it would have cooled my jets a little too, had I not eaten this very dish last night for dinner. And might I say my Lotus Love clients were DAZZLED. Now I can’t take all the credit, a major part of it goes to Namaste Foods, LLC. They make pizza, cake, cookie mixes and other delights in a dedicated allergen-free facility and everything they make is wheat, gluten, corn, dairy, soy, potato, peanut, and tree nut-free. Talk about purity! But I’ve heard through the food-allergy grapevine that their stuff is also outstanding and it has proved to be true. Not only was texture and flavor a winner, I was stunned that the only effort required was adding water to the mix and applying a little wire whisk action. No rolling, punching or kneading.
My advice is if you’re gonna do it, do it right. I’ve tried other GF pizza crust mixes and let’s just say the results were sandy, grainy, and crumbly-dry disappointments. Seek out Namaste pizza crust mix. If you can’t find it at your local store, visit their site and place an order: www.namastefoods.com .
Below is the recipe I made last night…one based on ingredients in the freezer and cupboards. Pizza topping combinations can be as individual as the fingerprint, but whether you make it vegetable or meat-laden, USE A GOOD CRUST!
My other secret for great pizza – great sauce. That means healthy sauce, not one messed up with corn syrup or canola oil. Have cans of tomato sauce or crushed tomatoes on hand for just such an occasion. Add extra virgin olive oil, salt, sugar, or Agave according to your preferences.
1 bag Namaste Pizza Crust Mix
2 medium onions
Light olive oil for sauteeing
1 32 ounce can tomato sauce (no sugar or oil added)
4-6 ounces of Peccorino (a sheep’s milk cheese similar to Romano and Parmasan)
4 large sausage links
salt
Agave nectar
Prepare pizza crust according to instructions and set aside in mixing bowl. Namaste has two servings per bag, I made a big Sicilian style pizza so used the whole bag.
Empty tomato sauce into medium sauce pan and add 1 TBS. Agave nectar and teaspoon of salt. Simmer uncovered on low heat (this allows some of the water in the sauce to reduce and makes a thicker, more flavorful sauce).
Preheat oven to 450
Spray a large square baking sheet (like a cookie sheet with a rim) with cooking spray and pour pizza batter into pan. Bake for 20 minutes.
In large skillet, heat enough olive oil to cover the bottom of the pan (medium heat). Slice onions in thin rings and sautee until carmelized. In a seperate skillet, cook sausage until done, about 15-20 minutes. Let sausage cool and cut into slices if links. You can also use ground sausage. Add sausage to the onions and mix well. Turn off heat.
When pizza crust has baked for 20 minutes, remove from oven. Spread tomato sauce over the crust, followed by sausage and onion mixture. Finish by grating Peccorino with a cheese grater over the pizza until it’s well covered. When you get down to the last third of your cheese block, switch from finely grated to large shreds (amps up the cheese flavor and the presentation).
Place pizza back in oven and bake for another 15 minutes. Prepare to be dazzled!