I had a shocking start to this week.. on my way driving back to my uni accommodation from my boyfriends house my car broke down. Twice. I got towed – twice – and ended up having to leave my car at an auto electrician an hour away from anywhere convenient for me. It took me an extra 5 hours to get home and I wasted my entire day. Eugh, not happy. No gym, no car, and a big hole in the wallet. Times like this I get very down in the dumps, but I managed to (only just!) keep my head up, and by Wednesday arvo I had my car back again. Turns out the alternator – which normally charges the car battery whilst driving – had stopped working, subsequently causing my battery to run flat. I have such a love/hate relationship with my car hah.
I had an assessment due on Friday, and lets just say that I’m sooo glad it’s the weekend!!
Motivation: Margret Gnarr
This weeks food plan:
Meal 1/Breakfast:
I tried a DIFFERENT PANCAKE RECIPE!! And it was really yummy!! 🙂 I modified the recipe a bit from this one: dashingdish.com/recipe/strawberry-protein-pancake-roll-ups-w-yogurt-filling/
Vanilla Protein Pancakes
Serves 1
1/4 cup no fat Greek yoghurt
1.4 cup vanilla protein powder
1/2 tsp baking powder
2 egg whites
1/2 cup ground oats
1/8 cup water
3-5 serves of Stevia
Blend all of the ingredients, then cook in frying pan – 1/3 scoop of mixture per pancakes makes 4 small pancakes
I really enjoyed these with a squeeze of lemon juice on them
Nutritional info:Â
Calories: 369
Total fat: 5.3g
Total carbs:35.6g
Sugar: 7.0g
Protein: 42g
Meal 2:
These cookies are awesome!! Brazil Choc Cookies from www.tasty-health.se (beware, her page is in swedish)
Serves 8
1&1/2 cups ground oats
1 tbsp vanilla whey powder
1 pinch salt
1 pinch baking soda
1 tbsp coconut butter
4 serves of Stevia
2&1/2 tbsp almond milk (or any milk)
20g brazil nuts – chopped
20g unsweetened chocolate – chopped
Preheat oven to 180 degrees
Mix all of the dry ingredients first, then add the wet ingredients (may want to use your  hands to mix it)
Bring the mixture together into one big piece of dough (I needed a splash more of water to get it to all come together)
Roll into 8 separate cookie balls, and put on a baking tray lined with baking paper
Bake for 8-10 minutes – allow them to cool completely (they will become more solid as they cool)
Nutritional info: per 1/8 cookies
Calories: 122
Total fat: 6.3g
Total carbs: 10.6g
Sugar: 0.9g
Protein: 4.8g
Meal 3/Lunch:
Madras Kangaroo Curry, from www.macromeats.com
Serves 6
1kg kangaroo mince
1/3 jar Madras curry paste (in Woolworths it was labelled as Tikka paste)
1 large onion – diced
1&1/2 cup reduced salt chicken/beef stock
400g canned tomatoes (optional but I added)
2 cups frozen peas
Fresh red chilies – finely chopped – or chilli flakes
Fry onion in a little bit of oil until translucent.
Add curry paste and cook until aromatic
Add kangaroo mince, mix well and cook until browned (stir to break any lumps)
Add stock and tomatoes, and stir well (may also add chilies)
Bring to the boil whilst stirring, then reduce the heat to simmer
When liquid is reduced by half, stir in frozen peas and continue to simmer until desired consistency is achieved
Nutritional info: per 1/6 serves
Calories: 253
Total fat: 4.5g
Total carbs: 14.9g
Sugar: 3.9g
Protein: 38.5g
Meal 4:
Crustless Berry Mini Cheesecakes from www.proteinpow.com/
Serves 10
170g no fat Greek yoghurt
2 tbsp cottage cheese
1 tbsp coconut flour
1/4 cup dried berries (I used goji berries – superfood!!)
2 fresh organic eggs (I subbed in 1/3 cup egg whites)
1/4 cup vanilla whey powder
Stevia, to taste
1 cup berries (I used frozen blueberries)
Preheat oven to 170 degrees
Blend all ingredients except fresh/frozen berries
Add fresh/frozen berries – try not to squish them!
Pour into muffin tray and bake for about 20 minutes
Nutritional info: per 1/10 mini cheesecakes
Calories: 42 (!!)
Total fat: 0.4g
Total carbs: 4.0g
Sugar: 2.3g
Protein: 5.5g
Meal 5:
Can’t wait to eat this… I modified the Free Range Chicken Laksa from www.masterchef.com.au
Serves 4
600g chicken breast – thinly sliced
230g jar laksa paste
3 cups reduced salt chicken stock
400mL can lite coconut milk
1 bunch choy sum – stalks trimmed off and cut into 5cm lengths
1/2 cup each of fresh coriander, mint, and Thai basil leaves
125g fresh bean sprouts (to serve)
1 small red chili – seeded and thinly sliced (to serve)
2 tbsp chopped unsalted peanuts (I left these out)
Lime wedges (to serve)
SlimPasta Angel Hair noodles (no carb noodles)
Heat a wok over medium-high heat and spray with oil
Add chicken and stir fry until cooked
Add laksa paste and stir fry for 30s or until fragrant
Stir in stock, bring to the boil, then add coconut milk and choy sum
Simmer for 2 minutes
Stir in fresh herbs
When serving, put noodles and bean sprouts in the bottom of the bowl, then pour the laksa soup over.
Top with chilli, extra fresh herbs and peanuts. Serve with lime wedges
Nutritional info: per 1/4 serves
Calories: 272
Total fat: 6.9g
Total carbs: 21.2g
Sugar: 10.1g (usually I wouldn’t go above 5g of sugar per meal)
Protein: 36.8g
Meal 6:
WW chocolate mousse
Also, I though I’d share this easy salad that I absolutely love – Chicken and Avocado Salad
Serves 1
100g of chicken breast from a roast chicken (I just buy the pre-roasted chicken from Woolies) – shredded
5 walnuts – chopped
1/4 avocado – diced
Dash of flaxseed oil
As many mesclun leaves as you want
Mix it all together (but try not to smoosh the avocado too much)
Nutritional info:
Calories: 414
Total fat: 30.8g (but only 2.7g is saturated! This salad contains all really good fats; they trigger your brain to make you feel full)
Total carbs: 4.8g
Sugar: 0.8g
Protein: 28.2g
Stop waiting, start now 🙂 only you can change yourself!! xx
learnlovelift 