Happy Saturday beauties!
I’m cooking this afternoon because I’m busy with my sister’s birthday party tomorrow. Actually next weekend I’ll have to do the same because I’ll be in Montreal judging the Physique Canada show.
I’m now 4 weeks into my reverse diet and happily enjoying more food. Funny enough my weight has dropped which sometimes happens during reverse diet, especially at the beginning. It’s important not to be dieting (eating in a caloric deficit aka eating less than you need to maintain your weight) for a long period of time. It’s also just as important to spend as much time out of a deficit as you were in one. Here is a really great, in depth video from Layne Norton on the subject. He’s the one who created this type of programming. Many people don’t understand it in depth and it’s something often overlooked especially in competitors. Have a watch!
Food this week is all really yummy. I’m still following a modified version of the autoimmune protocol diet for my digestions sake but because I don’t t have to be so strict with my food in terms of amounts I have more room to play with ingredients which always make me happy.
My 2nd batch of coconut yogurt tuned out really well. The texture is great although I like the flavour of the first batch better. I’ll do another batch this week once I run out of what I have and this time I’ll try it with homemade coconut milk instead of canned. I’ve been having the yogurt with collagen peptides and pomegranate seeds for breakfast and it’s so good. Any fruit would be great really, I chose pomegranate because it’s in season and for its fertility properties 😉
I made my gingered shepherds pie with extra lean ground turkey. Instead of using sweet potato for the topping I used a variety of local squash including delicata, butternut and pumpkin. It’s delicious and there’s enough for dinner tomorrow night too.
A delicious stir fry using all the glorious veggies from my csa farm delivery, Chinese cabbage, black radish, Purple daikon radish, broccoli and onion and chicken. I marinated the chicken in coconut amino, onion. garlic and ginger powder along with a splash of rice win vinegar and toasted sesame oil. When I cooked the chicken with the onion I also added a Tablespoon on coconut teriyaki sauce.
is usually some kind of a treat like a piece of dark chocolate, and apple and a protein source or a protein bar or a tasty little treat I made like the PB & J protein cookies I came up with. Recipe is going over to Genuine Health but I’ll share here soon too.
is dinner and what I eat depends on if my hubby is home for dinner or not. His current work schedule is sporadic so I usually plan for a smoothie or huge salad with roast chicken, beef, salmon and maybe a little coconut ice cream 🙂
I typically prep some dinner items ahead of time like shred cabbage or cut up other veggies or marinate the meat I’ll cook in the next day or two. Otherwise most protein is in the freezer and I pull it out to thaw the morning of.
Tonight’s dinner though is pesto & chicken pizza/flat bread. My favourite. This is the grain free/egg free AIP compliant dough I use!
That’s it! Nom nom nom