Tag Archives: jenna reneee webb

Merry Christmas and a Happy 2013!!

30 Dec

I hope you are all spending plenty of time with loved ones, and not stressing too much about being strict on your diet!!! A little treat here and there (especially for the sake of celebrating) won’t ruin progress :). However, aim for moderation (something I’m not very good at when it comes to sugary foods) and keep that determination to get back training and eating clean as soon as possible.

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Motivation for the new year – can’t go past my fav!! Jenna Webb haha

 

In order to resist some of the yummy treats laying around our house at the moment, I’ve whipped up a couple of healthy alternatives and yummm they really hit the spot!!

 

Sugar-free Pavlova – inspired byΒ www.ultimateperformancesupplements.com/banana-and-mango-pavlova/

For those of you who have never tried a pavlova (I’m looking at those non-Aussies out there) you MUST!! This is so delicious and is one of my favourite desserts. And this version tastes JUST like the real sugary one!! I’m so excited haha

Serves 6

4 eggs

15g Stevia (the powder version, not liquid)

1/4 tsp cream of tartar

Topping:

100g Greek yoghurt

1 scoop vanilla whey powder

Stevia to taste

Add whatever topping you want! I sliced up two kiwi fruits and grated some dark chocolate on top

Preheat the oven to 180 degrees fan forced

Line a flat oven tray with some baking paper and lightly grease with coconut oil

Separate the egg whites from the yolks and beat until soft peaks form, then add the Stevia and cream of tartar slowly while still beating – the mixture should become glossy and retain it’s shape when lifted with a spoon.

Scoop the egg whites onto the tray and fashion into a circular shape with a spatula, retaining as much height as possible. Work quickly!

Put in the oven for 45 mins (do NOT open the door to check progress because your pavlova will flop)

Once cooked, open the oven door a little bit and turn off the heat. Leave to dry out for a further 30 minutes to an hour

Just before serving, put together the topping by mixing the yoghurt, vanilla powder and Stevia (your amounts may differ from mine, because I just threw everything in and then tasted and added more of ingredients until it tasted perfect)

Top the pav with the yoghurt mixture, then throw whatever you want on top! Other yummy combinations would be banana and chocolate, strawberry and chocolate, banana and mango, just dark chocolate etc etc

Nutritional info: per 1/6 serves, with kiwi fruit and a little grated choc

Calories: 61.2

Total fat: 0.7g

Total carbs: 5.8g

Sugar: 3.5g

Protein: 8.4

 

Healthy Snickers Slice fromΒ www.tasty-health.se (mine didn’t turn out quite as pretty though haha see second picture)

Warning – these are addictive

Serves 12 (2 squares)

Bottom layer:

About 10 dates (100g)

1 cup almonds

1/2 scoop chocolate whey protein powder

2 tsp unsweetened cocoa

Filling:

150g natural peanut butter

2 scoops vanilla whey protein powder

3 serves Stevia

30g salted peanuts – coarsely chopped

About 1 cup water

Toppping:

60g dark chocolate

Grind the almond in a food processor until you have a flour with some larger almond chucks in it

Add the dates, choc protein powder and cocoa, and process until you get a fine pulp – if you are unable to shape the mixture, add more dates (ok so for me this was where the original recipe failed me… I added a heap more dates and still the mixture refused to stick together. I think next time I might add some water or milk… maybe try this and let me know how it goes!)

Press the almond mixture into the bottom of a foil-lined pan – I used a couple of tupperware containers

Mix the peanut butter, vanilla protein, Stevia and peanuts, then add a little water at a time and mix to a paste with the consistency of peanut butter (although I found it better to make the liquid more runny because it went further)

Spread the peanut batter over the bottom layer, then put in the freezer

Melt the chocolate in a bowl in the microwave and spread over the peanut filling

Set in the fridge/freezer until the chocolate is set

Cut into 24 Β squares and store in the fridge/freezer

Nutritional info: per 1/12 serves (2/24 squares)

Calories: 194

Total fat: 9.3g (only 2.2g saturated fat)

Total carbs: 12.4g

Sugar: 9.0g

Protein: 10.6g

 

Have a wonderful time bringing in the new year everyone!!! If you’re ever waiting for a time to make changes and set goals, now’s the time to do it!!! xx

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Semester 1 Comes to an End

31 May

Thank goodness it’s winter holidays! This has been such a massive semester for me, so I’m glad it’s over! I’m looking forward to having the next 3 weeks for some R&R! It was my boyfriend’s (and his twin sister’s) birthday yesterday – I surprised them by coming down for the night (they live 2 hours from me) and bringing them a personalised mudcake cake from The Cheesecake Shop (YUM!), and an ‘adult party bag’ each πŸ™‚ my boyfriend was stoked to just see me! It was very cute πŸ™‚ I spoiled him rotten haha.

Motivation for this week – I’ve posted Jenna Renee Webb before, but she’s just so gorgeous so I’ll post another one of her πŸ™‚

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I didn’t cook much this week – I decided to use up the leftovers in the freezer and then just grill some chicken if necessary. I just baked some protein snacks πŸ™‚ yum!

 

Orange and Vanilla Whey Protein Muffins (from proteinpow.com)

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These are super yummy! A refreshing change from the usual πŸ™‚

Serves 5 (although I divided the mixture into 6… I prefer even numbers)

1/2 cup vanilla whey

2 whole eggs

1 cup of oats

1 tbsp orange rind

3/8 cup milk (I used almond milk but any can be used)

1/4 cup coconut flour

1/2 cup quark (I subbed in skim cottage cheese)

1 tsp baking powder

1. Blend ingredients

2. Pour into muffin tray and put half a thin slice of orange on each muffin

3. Bake at 170 degrees for about 25 minutes or until cooked

Apparently these are nice served with a dollop of Greek yoghurt but I like them plain πŸ™‚

Nutritional info: per 1/6 muffins

Calories: 157

Total fat: 4.1g

Total carbs: 13.6g

Sugar: 2.1g

Protein: 15.2g

 

The next recipe wasn’t such a success… I think they have great potential but I probably overcooked them (I don’t know what was going on with my oven but these were overcooked in about half the time!). The flavour was there but the texture just went rubbery because that’s what happens when you overcook whey protein powder! I’m determined to try this again though. I got the recipe from blogilates.com

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Carrot Cake Protein Muffins

Serves 14 (I made 12)

8 egg whites

1 cup oats

1/2 cup skim cottage cheese

4 scoops whey protein powder (I used vanilla)

2 tsp baking powder

1/2 cup Splenda (I used 6 serves of Stevia)

3 tsp cinnamon

1 cup grated carrot

1/3 cup unsweetened applesauce (or crushed pineapple??)

(Optional: 2 tbsp raisins (I added goji berries) and/or almonds/walnuts)

1. Blend ingredients (except carrot, nuts and berries)

2. Gently fold in other ingredients

3. Spoon into muffin tray, then bake at 190 degrees for 30 minutes or until golden (evidently this wasn’t the right length of time for my oven…) and remove from the pan immediately

Nutritional info: per 1/12 muffins

Calories: 88

Total fat: 1.1g

Total carbs: 6.4g

Sugar: 1.2g

Protein: 12.6g

 

I need to get back to exam study, but I’ll leave you with this last message, which I have to try to remember, especially at times like this –

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πŸ™‚ hope you’re all having a good week! x

My Gym Buddy Returns!

30 Apr

Yes, my boyfriend is back, I gave him a big a surprise by turning up at the airport (I’d convinced him that I couldn’t make it…) and we spent a lovely w/e together just relaxing and catching up πŸ™‚ I missed him so much!! 12 days away is 12 days too many!

 

My latest body motivation/girl crush – Jenna Renee! I want my body to look like hers!

After a w/e of treating myself (my boyfriend and I indulged in a few blocks of chocolate… naughty, but oh so delicious!) I’m ready for a week of eating clean and looking after myself.

 

Plan for this week:

 

Meal 1/Breakfast:

Pancakes πŸ™‚ I found some sugar-free maple syrup, which tastes AMAZING so I let myself drizzle a bit on my pancakes sometimes. It’s not perfect because it contains sucralose (although any trials on the negative side effects of sucralose have only been done in ridiculously excessive amounts, so I figure a little bit here and there won’t do me too much damage!).

 

Meal 2:

Blueberry Lemon Cheesecake Muffins

I’ve posted this recipe before, and I cannot emphasize enough how delicious these little baked delights are! In order to prevent myself from eating them all straight away I make sure to freeze them and defrost them one at a time πŸ˜›

 

Meal 3/Lunch:

Jamie Eason’s Meatloaf Muffins

In one of my very first posts I put up the recipe for these, and I think they’re so yummy! They’re also really convenient to grab on the go to munch on like an apple, or I like to chop up and mix with salsa/put in a psyllium crepe (recipe posted previously)/throw in a salad!

This time I altered them slightly by subbing in kangaroo mince (I’m determined to try it in everything now!) and, although they smell a bit different, I’m sure they’ll taste just as good! These are yummy but I think I prefer the turkey in this recipe… I might try a different meatball recipe with the kangaroo because I think it required different spices.

 

Meal 4:

Leftovers! Yay I love it when I find that I have enough leftovers to last me another week! This week I have plenty of Peanut Butter Layered Coconut and Vanilla Whey Protein Cakes and Chocolate and Coconut Protein Bars, so I can relax a bit :).

Also, just thought I’d chuck a photo in of my Vitamin-Rich Post-Workout Shake before it gets all blended up – you’ll see that I use Optimum Nutrition 100% Gold Standard Whey Protein and I love it! My boyfriend and I did a heap of hunting around to find the best and so far this is it! I love vanilla icecream flavour, and also have the double chocolate, but the Dymatize flavour beats that in regards to flavour!

 

Meal 5/Dinner:

Low Carb Chicken Parmigiana

I love a good chicken parmigiana and found this awesome recipe atΒ http://www.taste.com.au/recipes/27204/30+minute+chicken+parmigiana+bake. I altered it slightly to suit me a bit better, and this is what I came up with:

Serves 4

2 chicken breasts – halved (to make thinner)

1 medium brown onion – diced

2 tsp crushed garlic

340g jar fire-roasted pepper strips – drained

450g jar lite chicken parmigiana sauce

1/4 cup fresh basil leaves

Eggplant, diced

Italian herbs

Salt and pepper

Lite pizza cheese

1. Preheat oven to 220 degrees

2. Spray frying pan lightly with oil and cook chicken breasts until browned and cooked through, then remove from pan and sit aside

3. In the same pan, cook onion, garlic, and egg plant until onion is cooked, then add jar of peppers. Cook, stirring, for 1 minute. Add parmigiana sauce and herbs, bring to the boil, and season with salt and pepper.

4. Lay the chicken breasts out on an ovenproof dish and pour the sauce mixture on top. Sprinkle with cheese (not too much!)

5. Bake for 10-15 minutes or until top is golden. YUM!! The addition of the fire-roasted peppers is awesome! I also would have added a few olives if I’d had any on hand.

I have been searching for this lite pizza cheese EVERYWHERE after finding it randomly a few months ago… and found it again! Just in woolworths, but for some reason it tends to come and go…

 

Meal 6:

Either my Chocolate Protein Mousse or Cottage Cheese Mixture (in the photo above I mixed cottage cheese+dark unsweetened cocoa+stevia+almond milk+unsweetened desiccated coconut), whichever I can be bothered making!

I’m not sure if I’ve mentioned it before but I live in a communal building, with a bunch of other medical students, and so I have to share a communal kitchen. Cooking all this food at once tends to make such a mess and takes so much time but I like to do it all at once to get it out of the way, and I always choose times when the kitchen is as empty as possible. Here’s a photo of the workplace….

On the plus side, when it’s empty it means I can use ALL the ovens at once, if I need different temperatures, and I can borrow some people’s pots and pans (although I ALWAYS clean them and put them away after use, because I hate when people leave mine dirty!).

I absolutely love bulk cooking at the start of the week, it gives me so much more time when I’m busy during the week and it really eases some of the stress off my mind. I’m trying to get my boyfriend to start bulk cooking because he hates having to spend so much time cooking and washing dishes every night, so this w/e I’m compiling a bunch of easy freezable recipes for him and we’re going tupperware shopping πŸ™‚

Hope everyone has a great week – if anyone has any questions about calorie/macro content of any of my recipes, or would like any advice about eating clean etc, feel free to comment on my wall or email me – blhat1@student.monash.edu πŸ™‚

Train mean eat clean πŸ™‚ xx