Tuesday, 15 April 2014

Happy Easter!

Happy Easter everyone! I really enjoy seeing the kids excited faces as they run around the yard looking for eggs so I'm so grateful there is such a great only as the Natural Candy Store. Everything you see below I got there...Eco plastic eggs made in the USA, vegan Easter lollipops, vegan chocolate bunnies, vegan chocolate eggs in dark and milk...the list is endless! I love how they have a vegan section and have symbols on everything so you know if it's GF and made in the USA. If you're in Australia get your vegan Easter treats from the Cruelty Free Shop!


Some adult treats - Irish Cream Filled Choc Eggs!



And what would Easter be without Hot Cross Buns? I can't even imagine!!


Irish Cream Filled Easter Eggs

This recipe comes courtesy of my BFF Anna who spent a good part of a day coming up with this bad boy.
Thank you Anna! Your hard work will not be forgotten!


Irish Cream Filled Easter Eggs

Ingredients

350g vegan dark chocolate
1 can coconut cream
5 tsp icing/powdered sugar
2 tsp coconut essence
1 tsp instant coffee powder
1.5 Tbls cocoa powder
1 Tbls arrowroot powder
2 Tbls scotch whisky
Egg molds

Method

Melt the chocolate using a double broiler (or a microwave if you prefer, make sure you don't burn it!).
Add a small amount of chocolate to the centre of each mold, be careful to keep the chocolate off the edges of the mold.
Using a brush or a spoon gently spread the chocolate up around the inside of the molds, add more chocolate if it looks too thin.
Put molds in the freezer to set.

In a medium saucepan mix together coconut cream, coffee powder and coconut essence.
In a small bowl mix together the cocoa powder and sugar breaking up all the lumps until smooth - you can use a sieve if you like, then add to the saucepan and mix through.
Put the saucepan on the lowest heat and stir constantly to mix.
Once ingredients are dissolved and mixed through add the arrowroot powder mixed with a little water.
Continue cooking at a low heat until mixture starts to boil and thicken.
Take saucepan off the heat and cool in a sink of cold water.
Once mixture is at room temperature stir in the whisky well and refrigerate.
Once mixture has cooled add a small spoon of mixture into each of the egg mold, fill it all the way to the edges then replace back into the freezer.
Once frozen use some extra melted chocolate to paint over the filling, then place back in freezer.
Place them back in the freezer until you want to eat them!
Keep refrigerated.


Monday, 14 April 2014

Week 8-Part 2 Beachbody Focus T-25 Challenge

Side note: I started week 8 and then had to stop on Monday due to a back injury so I'm picking whwre I left off on the following Monday so now I'm a week behind .

So, week 8.
I have to admit, last week i kind of waned a bit. I did all my exercises but I ate badly on several occasions and even had a few sneaky beers so i'm not sure how much I blew out my calories by but I gained a pound and felt crappy :(
So I have to be extra good in the next three weeks to really get the most out of the program.
Also mixing up the meals a bit with some recipes that other Beachbody members posted :)

Week 8

Sunday - 1507
Workout – none :(
Breakfast
Toast with Avocado - 523

Snack
N/A
Lunch
Vege Sushi - 354
Snack
N/A
Dinner
Kale Burger with stir fried veg– 391

Went a bit mental on sugar today :(
Equal Exchange Chocolate - 115
Cocomels - Java Flavoured - 210


Monday - 1350
Workout – Beta Core Cardio
Breakfast
Vegan Smart Shake with banana-300

Snack
Celery with Cream Cheese & Raisins – 100

Lunch
Kale Burger with stir fried veg– 391

Snack
Strawberries & Blueberries - 100

Dinner
Black Bean Gazpacho - 285




Tuesday - 1341 calories
Workout – Beta Upper Focus
Breakfast
Vegan Smart Shake with banana-300

Snack
Soy nuts - 100
Lunch
Snack
Strawberries & Blueberries - 100
Dinner
Lentil Shepherds Pie - 430
1/2 Glass white wine - 100
Mini Equal Exchange Choc -26

Wednesday – 1403
Workout – 
Breakfast
Vegan Smart Shake with banana-300

Snack
Soy nuts – 100
Lunch
Snack
Raisins 90
Dinner
MushroomStroganoff – 100
Brown Rice 1 cup (cooked) - 200
Glass of red wine - 250


Thursday -1300
Workout – Beta Speed 2.0
Breakfast
Vegan Smart Shake with banana-300

Snack
Strawberries & Blueberries - 100

Lunch
Brown Rice 1 cup (cooked) - 200

Snack
Celery & Cream Cheese 100

Dinner
Apricot Studded Pilaf - 260

Friday – 1320
Workout – Beta Rip't Circuit
Breakfast
Vegan Smart Shake with banana-300

Snack
Raisins – 90
Lunch
Apricot Studded Pilaf - 260
Snack
Celery & Cream Cheese 100

Dinner
Black Bean Gazpacho - 450

Saturday – 1360
Workout – Beta Dynamic Core
Breakfast
Pancake with yoghurt, berries & nuts – 410
Snack
Soy nuts - 100
Lunch
Black Bean Gazpacho - 450
Snack
Berries - 110

Dinner
Lentil Shepherds Pie - 240



Black Bean Gazpacho

This recipe was submitted by a member on the Team Beachbody website.


Black Bean Gazpacho
Serves 6
Calories per serve 150, fat 1g

Ingredients

2 large tomatoes,chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium cucumber, peeled and chopped
2 celery stalks, thinly sliced
1/4 cup sliced green onions (I used red onion)
3 cups tomato juice
2 Tbls lime juice
2 Tbls red wine vinegar
2 tsp Tabasco sauce
1/2 tsp vegan Worcestershire sauce
1 clove garlic, minced
1 15oz cans black beans, rinsed and drained
1/4 cup vegan sour cream (optional) - I used avocado instead
I added cilantro to mine cause I love it!


Method

Mix all ingredients except sour cream into a bowl,
Cover a refrigerate over night (or at least 6 hours) stirring occasionally.
Serve with sour cream.



Apricot Studded Mushroom Pilaf

This recipe was submitted by a member on the Team Beachbody website. It was pretty tasty, although a bit tangy with the orange juice - I might try it with carrot juice next time...


Apricot Studded Mushroom Pilaf
Serves 4
Calories per serve 260, fat 5g

Ingredients

1 Tbls olive oil
1 cup finely chopped onion
3 cloves garlic, minced
8oz Portobello mushrooms, thickly sliced
1/2 cup sliced carrots
1/2 cup diced green bell peppers
1 cup brown rice
1/2 cup wild rice
2 cups carrot or orange juice
1/2 tsp rosemary
1/2 tsp dried sage
1/4 tsp black pepper
1/2 cup diced dried apricots


Method

In a large saucepan heat oil over a medium heat.
Add onion and garlic and stir until onion is golden brown.
Stir in mushrooms, carrot and bell pepper.
Cover and cook for 7 mins until vegetables are tender.
Stir in brown rice, wild rice, juice, herbs, pepper and 2 cups water.
Bring to boil then stir in apricots and cook for 45 mins or until rice is cooked and liquid has been absorbed.

Friday, 11 April 2014

Whipped Cocoa Butter Moisturiser

I got this recipe from Holistic Squid. It can feel a bit greasy at first but will slowly be absorbed by the skin.



Whipped Cocoa Butter Moisturiser

Ingredients

1 cup of cocoa butter – find unrefined cocoa butter here
1/2 cup coconut oil  - find coconut oil here
1/2 cup of jojoba oil or other liquid oil (almond or a mild olive would work great too)

Method

Using a double boiler gently melt cocoa butter and coconut oil until completely liquid.
Stir in jojoba or other liquid oil.
Allow to chill in the refrigerator until the oil mixture begins to firm, but has not turned completely solid. This may take longer than you expect – several hours at least.
Using a standing mixer or hand mixer, whip the semi-solid mixture until white peaks form.
Scoop into glass jars and allow to chill for an hour in the fridge.

Notes:
This homemade lotion will remain whipped in moderate temperatures.
If your home is particularly hot, you may want to store your body butter in the fridge.
If you forget and your whipped butter melts back to oil, simple re-chill and re-whip.
The consistency of this lotion is true to its name: whipped body butter – and as such, it does leave a thin layer of oil when applied.

Homemade Bubble Bath

This recipe comes from Life in the Lost World. I found this recipe a bit disappointing really. It smells nice and is very natural but lacks the bubble factor which kind of the point. I shall try try again!


Homemade bubble Bath

Ingredients

1 1/2 cups liquid Castile Soap
2 tablespoons vegetable Glycerin
1/2 tablespoon white Sugar
Essential oils as desired
(I used 5 drops lavender, 4 drops jasmine and 2 drops rosewood)

Method

Gently stir together all ingredients in a large glass or ceramic bowl until the sugar has dissolved.
Pour into a large dark glass or PET plastic bottle.
Let sit for 24 hours before using, to let the homemade bubble bath recipe “cure”. Store in a cool, dark place.
To use, pour about 1/4 cup of bubble bath under hot running water.


Lavender Bath Oil Combination;
5 drops lavender essential oil
4 drops lemon essential oil
1 drop chamomile essential oil
(if you’re allergic to ragweed, leave out the chamomile)

Whipped Shea Butter Moisturizer

I got this recipe from Whole New Mom. I actually found it very oily to put on and it took an hour at least for it to not feel greasy. I think it would be a great body butter for a lazy Sunday when you can have a bath then moisturize then walk around in a robe for hours but for the busy morning before work it's a little too oily for me. Don't want to stain my clothes!



Whipped Shea Butter Moisturizer

Ingredients
Yields 10 ounces

12 tablespoons (3/4 cup) shea butter.
4 tablespoons plant oil (coconut, jojoba, plum kernel etc)
5-10 drops essential oil - optional (Carrot seed oil and lavender have skin nourishing properties as well)

Method 

Place shea butter and oil combination in mixing bowl.
Begin the whipping process. Stop when you have achieved desired consistency. This takes several minutes at least.
Add essential oil before distributing cream to containers. Enjoy!

Wednesday, 9 April 2014

Healthy Mushroom Stroganoff

This recipe was submitted by a member on the Team Beachbody website.



Healthy Mushroom Stroganoff
Serves 4
Calories per serve: 70
1 cup cooked brown rice: 200

Ingredients

2 yellow onions, sliced
8 ounces mushrooms, sliced
8 fluid ounces vegetable broth
1 Tbls paprika
1/8 tsp ground cayenne pepper
1 tsp lemon peel, grated
1/2 cup vegan sour cream
2 Tbls parsely, chopped
(I added a little bit extra sour cream and a Tbls white vinegar)

Method

Heat 1/2 cup broth in a large saucepan and add onions.
Simmer, covered, until onions are tender (10-15 minutes).
Add the mushrooms and simmer for 5 mins, stirring occasionally.
Stir in paprika, cayenne, lemon peel and remaining broth.
Simmer briskly for 10 mins until the broth has reduced by a third.
Season to taste with black pepper.
remove from heat and let mixture sit for 5 mins.
Stir in sour cream and serve over rice, sprinkle with parsley.

Artichoke & Asparagus Salad with Strawberry Dressing

This recipe was submitted by a member on the Team Beachbody website.




Artichoke & Asparagus Salad with Strawberry Dressing
Serves 6
Calories per serve 103

Ingredients

Lettuce leaves
6 artichokes, prepared and cooked as directed.
1 pound fresh asparagus spears, cooked and chilled
1/3 cup shredded carrot
1/3 red cabbage, shredded
1/2 cup almond or coconut milk
1 cup fresh strawberries
2 tsp agave
1/4 tsp all spice


Method

Arrange lettuce leaves on plates.
If using fresh, halve the artichokes and remove the centre petals and fuzz.
Toss through carrot, asparagus and cabbage to mix well.
Add to plates.
Slice artichokes and place on top of the salad plates.
In a blender process the strawberries, agave, all spice and almond milk until smooth.
Spoon over salads to serve.