Sexy in 60 Veg Shopping List Week 3

 This week we get to have some treats!!!!  Yeah for treats!  You can make them ahead and treat yourself or your very patient family this week.  Your body should be past it's sugar withdrawl so it is ok to add healthy treats in.  But please don't eat them all!

Carrot Dark Chocolate Cookies

Pantry 

8-ounces dry fusilli pasta (3.5 cups dry noodles or half a 16-oz package)*
 olive oil
1-3 tbsp taco seasoning mix (I used my homemade taco seasoning), to taste
1 can black beans (or 2 cups cooked), drained and rinsed
1.5-2 cups homemade enchilada sauce (see above, or use store-bought)
20 tortilla chips (about 2 handfuls), crushed--IF YOU WANT THESE PLEASE BUY GUILTLESS GOURMET BRAND
 handful of toasted slivered almonds (optional)
1 1/2 cups jasmine rice
2 1/2 cups canned coconut milk
1/2 cup coconut water
1 tablespoon coconut oil
2 tablespoons red curry paste
 1 1/2 cups cooked chickpeas
2 Tsp coconut flour
1/2 Tsp cinnamon
1/4 Tsp ground ginger
1/4 cup oil-packed sun-dried tomatoes (about 6)
 1/2 teaspoon dried oregano
1 1/3 cup almond flour
1 1/2 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon sea salt
2 medjool date, pit removed and1 1/2 tablespoons maple syrup (optional but if you don’t add use 1 more date)
1 teaspoon vanilla extract
1/3 cup dark chocolate (85% and higher), chopped
1 cup uncooked oatmeal
Sprouted pita pockets

Dairy

 1/3-1/2 cup Daiya cheese (or other non-dairy cheese)
1 dozen eggs
hummus

Veggies/Fruits

1 red onion, chopped
1 medium jalapeno pepper, seeded and chopped*
4 bell peppers
1 cup chopped green onions
Avocado, salsa, sour cream, etc, to garnish

½ a red cabbage, thinly sliced
1 carrot, julienned
handful of cilantro, roughly chopped
2 scallions, thinly sliced
½ avocado, diced
2 leeks, cleaned, trimmed + sliced
1/2 red pepper, sliced
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
1/3 cup sugar snap peas, cut into thirds
3 tablespoons freshly torn cilantro
2 cups shredded sweet potatoes (using a food processor with a shredding disc is ideal, or you can shred them by hand)
1/2 large sweet onion or 1 small yellow onion, diced (about 1 cup)
3 large tomatoes, seeded and diced (about 3 cups diced)
1/4 cup fresh basil leaves, minced
1/2 cup grated carrots
2-3 bananas
1 medium zucchini
Berries

Sexy in 60 Veg Recipies and Tips

Eat gluten free as much as possible.  Almost every single person has a gluten intolerance now due to the way we over process our wheat.  There are lots of rice and quinoa alternatives at Sprouts now.
Buy organic as much as possible.  Eating more veggies and fruits means eating more pesticides.  At least commit to buying the DIRTY DOZEN organic. (this will also give you the cleanest plant foods out there)


Week 3
BBQ Tempeh Sandwiches w/ Sweet Potato Pankcakes
tempeh, sweet potatoes + sauce:
1/2 block tempeh (4 ounces), cut into 4 triangles or rectangles (depending on your bread surface shape)
1 medium sweet potato, peeled and cut into 1/2 inch slices
1 tsp grapeseed oil
1/4 onion, grated
1 small clove of garlic, minced
3/4 cup natural ketchup (Trader Joe’s and Annie’s are fantastic)
2 tbsp apple cider vinegar
1 tbsp sriracha (or other hot sauce)
2 tbsp maple syrup
1 tbsp worcestershire sauce (Annie’s brand to the rescue again!)

Make the sauce: heat the grapeseed oil in a small saucepan over medium heat. Add the grated onion and garlic and saute until very fragrant, about 1 minute. Add the ketchup, vinegar, sriracha, maple syrup and worcestershire sauce to the pot and stir to combine. Bring mixture to a light boil, stirring here and there. Simmer until mixture thickens slightly, about 7-10 minutes. Remove from the heat and set aside (leftover sauce will keep for one week in the fridge in a sealed, non-reactive container).
Line a baking sheet with parchment paper and set aside. Place the tempeh pieces and sliced sweet potatoes in a medium-large saucepan. Cover with water by about an inch and simmer until sweet potatoes are soft, about 7-8 minutes. Carefully remove tempeh and sweet potatoes to a plate. Pat dry with a kitchen towel. Place tempeh and sweet potatoes on lined baking sheet.
Heat your barbecue to medium-high or set your oven to broil. Brush tempeh and sweet potatoes with barebecue sauce. Place under the broiler or onto the barbecue. Flip and baste with sauce every minute or so, until coated to your liking and there’s a bit of char on the outside.
Use leftover sweet potato pancakes as your bread.  
Adapted from thefirstmess.com

Sexy in Sexy - Work It! Week 2

Workouts for Week 2!

 

Monday      10:30am                 Yoga Barre

Tuesday      5:30am                Yoga Flow 75

Wednesday 10:30am           HIIT

Thursday    6pm                      @the fountain  

Friday        5:30pm                      Yoga Flow 60

Saturday   8:30am                 @the fountain

Sexy in 60 Veg Inspired Meal Plan Week 3

Week 3
Day 1
Breakfast
Plain Oatmeal with 1/2 tsp honey, cinnamon and 1/2 banana

Lunch
Hummus, red peppers and Spinach in a whole wheat pita pocket, sprouted would be best  
Small apple

Dinner:
Enchiladas

Day 2
Breakfast
Green Smoothie

Lunch
 Leftover Enchiladas

Dinner
Red Cabbage Slaw with Tangy Carrot Ginger Dressing

Day 4

Breakfast
1 Sweet Potato Pancake - Double Recipe for tomorrow's dinner buns
1/2 cup plain greek yogurt
1/2 cup berries

Lunch
Large Chopped Salad with Lemon/Olive Oil & Balsamic Vinegar)
1/4 cup white kidney beans
2 tbsp almond butter on celery sticks

Dinner
Chickpea Curry with Coconut Rice

Day 5

Breakfast
2 Eggs any style
bell peppers & Onions
1/2 cup berries

Lunch
Leftover Chickpea Curry with a large salad

Dinner

 BBQ Tempeh Sandwiches w/ Sweet Potato Pankcakes


Day 6

Breakfast
1/2 cup cooked oatmeal
1 small handful almonds
1/2 cup berries

Lunch
Leftover BBQ Tempeh with raw carrots and cucumbers

Dinner
Thick & Chunky Tomato Sauce
If you choose noodles please choose gluten free.  

Green Smoothie Ides for All

As you start eating on the meal plans veggies are the main ingredients of the day!  I like to make a big batch of green smoothies so I have them as my go to snack for the week.  A batch I make on Monday will be good until Thursday.  I go one more step and add in fresh juiced veggies too, but no need for that.

Check out this helpful breakdown of what to put in your smoothies.  Honestly a vitamix is the best for a chunk free smoothie, but if you pre chop your ingredients you can get a fairly smooth consistency from a regular blender too!

How to Make a Green Smoothie...

Sexy in 60 September 9th - 14th Workout Program

Monday 9:15am Hot Power Flow
Tuesday 6:30pm #thefountain
Wednesday 10:30am HIIT with Joey at Ignite
Thursday 5:30am #thefountain
Friday Noon Yoga Flow (easy class)
Saturday 8:00am #thefountain with Tristen Campanella

Sexy in 60 Veg Friendly Week 2 Shopping List

Pantry
Olive Oil
2 tablespoons sugar-or replace with brown rice syrup
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
3 (14.5-ounce) cans diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) can tomato paste
1 (16-ounce) tube of polenta, cut into 12 slices
2 cups fat-free tomato-basil pasta sauce
2 cups whole oats
Sprouted english muffins
almond butter
2 tbsp raisins
small container applesauce
2 cups uncooked quinoa
2 cups raw almonds
Vegan Mayo
Dijon Mustard
2 cups dry green lentils

2.5 tbsp pure maple syrup
2 tbsp blackstrap molasses
2 tsp regular mustard
3/4  cup  long-grain Brown rice
1-2.5 tbsp apple cider vinegar, to taste
1  15-ounce can kidney beans, rinsed and drained

Dairy
16 large eggs
1/2 cup (2 ounces) shredded Asiago cheese
Hummus
4  ounces  goat cheese, crumbled

Veggies/Fruits
1 container berries
1-2 Citrus fruits of your choice
2 cups watermelon
2 cups chopped onion
3 garlic cloves, minced

1 (6-ounce) package fresh baby spinach
3 sweet potatoes
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeño pepper
1 cup fresh corn kernels (about 2 ears)
1/3 cup minced fresh cilantro
1 English cucumber, peeled (if desired) and sliced into 1cm rounds (optional)
1 sweet onion, diced
3 garlic cloves, minced
1 sweet apple, peeled and diced (I used Gala)
4  poblano chili peppers
1 1/2  cups  corn kernels, fresh (from 3 ears) or thawed frozen
Raw Veggies for Snacks

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