Day 25 Update! And...Organic Raw Protein?

25 days until the photo shoot!

Exercise:
Sweatbox (step box) Circuit with Jump Rope Intervals (50 minutes)
Abs and Arms (25 minutes)
Zumba (25 minutes)

Eating:
5:30am Banana and 12 almonds
8:00am ¾ cup almond milk, 1 scoop of protein (18 g), and 5 frozen strawberries
11:00am Green salad with baked chicken, red peppers, green peppers, green onions, grape tomatoes, avocado, drizzle of EVOO and Red Wine Vinegar
2:30pm Grape tomatoes, 9 almonds, 1 oz chicken breast
6:00pm 3 oz baked chicken, 1/2 cup of Crystal's Sweet Potato Delight!, green salad (everything above minus avocado)

Drinking:
144 oz h20
¾ cup almond milk

How I feel:
I feel so-so. Maybe it’s the weather and the fact that it’s SNOWING again! Sigh, it is winter so I guess I shouldn’t complain.

In other news, I am trying another protein power: Organic Raw Protein made by Garden of Life. I decided to try this because the whey protein I usually use has dairy in it. I don't experience any side effects, but I wanted to see if changing to a non-dairy protein powder would make any difference. I have enough to last about a month, so I will let you know what I think of it, in comparison to the Whey Protein I usually use. This Organic Raw Protein is dairy and gluten free. I will try this for one month (really 27 more days) and if after that, I don't like it, I will switch back to the Whey (with dairy) that I usually use.

I am still experimenting with mix-in options. Today, I just mixed in frozen strawberries, as usual, but the strawberries alone didn’t quite hit it—still a chalky, cardboardy taste. Tomorrow I am going to add 3 frozen strawberries and half a banana and see what happens.

Here’s the description of the protein from Garden of Life:

"Offering high quality, plant-based protein plus live probiotics and enzymes, fat-soluble vitamins and nutrient Code Factors™ such as Beta-glucans, SOD, glutathione and CoQ10 for overall health and vitality,† RAW Protein provides the following benefits:

• Provides RAW organic sprouted protein and live probiotics and enzymes
• Excellent source of protein – 18 grams and 35% Daily Value
• Contains Vitamin Code RAW Food-Created Nutrients™ with their unique Code Factors™ intact, enabling natural recognition by your body
• Increases the protein content of meals – just add to food or beverages
• Suitable for vegetarian and vegan diets
• Good for those on low carbohydrate diets
• Alternative to soy and animal protein powders
• Good for those with gastrointestinal sensitivities to milk, whey, soy and other protein sources
• Easily digested – supports digestive health and function with live probiotics and protein-digesting enzymes†
  
• Mixes well – great in shakes, smoothies and other beverages
  

It’s not only what RAW Protein contains, it’s also about what it doesn’t contain – there are no fillers, no artificial flavors and no synthetic ingredients. It is gluten-free and dairy-free and contains no soy allergens."

A Fall Meal Idea that’s all treat—no tricks!

Tracie’s Protein-Packed Chili and Bob’s Gluten Free Cornbread!

Its getting chilly outside and sometimes you need a meal that will warm you up inside and out. Luckily, I received Tracie’s chili recipe just the other day and while I was grocery shopping I found that Bob’s Red Mill has a gluten-free cornbread mix. I mostly followed the directions of the recipes but made a few tweaks here and there! I list my tweaks first and then the recipes below.

Also, the serving size for this chili is 12 and for the cornbread, 16. So, for me, I will just eat this all week for lunch/dinner. At lunch I will have a serving of corn bread, while for dinner I will not. For dinner, I will most likely add a side salad or the like.

Crystal’s tweaks to Tracie’s chili:

1) 1 added 1 small red bell pepper.

2) I used 1/3 ground turkey and 2/3 beef. Also, I did not sauté the meat in coconut oil (the coconut oil I have has a coconutty-flavor that I do not like in savory dishes).

3) I added ground cumin with the other spices (2T). I love the taste of cumin, especially in chili. Also, I don’t skimp on the red pepper flakes or green chilis. I like my chili spicy. I added the entire can of green chilis.

4) I did not add the beans or garnish with the dairy.

Crystal’s tweaks to Bob’s cornbread

1) I used about two cups of soy milk (the mixture was still too thick after 1 ½ cups)

2) I used olive oil instead of butter.

3) I baked my corn bread in a CAST IRON SKILLET instead of a 9x9 pan.

Tracie’s Protein Packed Chili

Serves 12

Ingredients:

3 pounds grass-fed ground beef

5 T gelatin powder

¼ cup red wine or vinegar

2 cups of beef stock/broth

2 onions, finely chopped

2-4 small green chilies, chopped, or ½ small can of green chilies

2 cans of diced tomatoes (put into food processor if chucks are not desired)

1 can of tomato paste

3 cloves of garlic, mashed

2 T dried oregano

2 T dried basil

¼ t red pepper flakes

1 T Chile powder

3 bay leaves

4 cups of black beans (optional)

Sour cream or shredded cheese for garish

Instructions:

1. Brown meat until crumbly in a little coconut oil or butter (not needed for grass-fed meat) in a heavy pot.

2. Drain fat from pot.

3. Dissolve the gelatin in broth using a separate bowl.

4. Add gelatin/broth combination and the remaining ingredients and simmer for at least one hour.

5. Serve with garnishes.

6. Make sure you add a carbohydrate, such as a sweet potato or a piece of fruit for dessert, to balance your blood sugar.

Modified from Nourishing Traditions by Sally Fallon

C = 12g P =35g F = 13g Cals = 310 (this is without garnish or beans)

Bob’s Gluten-Free Corn Bread

Serves 16

Ingredients:

1 1/2 Cups milk (rice, soy, dairy)

1/3 Cup oil or melted butter

2 Eggs

Instructions:

1. Have all ingredients at room temperature. Preheat oven to 375 degrees F. Generously grease 9 x 9-inch gray, nonstick pan.

2. Place dry ingredients in large mixer bowl. Add 1 1/2 cups milk, 2 large eggs and 1/3 cup canola oil or melted butter. Mix on low speed with electric mixer until blended. Beat another 30 seconds with mixer on high.

3. Bake 20 minutes or until nicely browned.

Enjoy!!!! :)