Does anyone else think 2017 has FLOWN by? My year was filled with travels and many firsts! We had a couple family vacations (to Hawaii and Missouri) which will hopefully become traditions. I had so much fun exploring new places with loved ones - the relaxation and warm weather didn’t hurt either :) I made a goal to get better at using my camera and take my food photography to the “next level”. I think I've increased my skills but still have SO much to learn! There's a LOT that goes into staging and taking top notch food pictures.
In my professional life, I began my 8th year of teaching which is crazy for me to think about. It feels like just yesterday I turned 22 and began my 1st year. I’m excited to see where I will be in the next two years as I have some small, professional goals that I would love to meet.
Towards the end of this year, I started to look more into why I kept falling short of my fitness goals. I am one of those people who is trying to lose 10-15 pounds but struggling to actually make the progress. I changed up my workouts about two years ago and began lifting -- I love it and try to make it to the gym most days of the week. With that said, my relationship with food is not as healthy as my relationship with the gym. I recently started seeing a dietitian and have been eating MORE than I have eaten in years (per dietitian's orders) and am loving every second of it. We will see in 2018 where that takes me and if that’s the answer to my struggles.
My current focus for 2018 is very similar to my 2017 focus with a few changes. I still want to get better at my food photography skills and continue getting better at gluten-free baking. Obtaining a better and more healthy relationship with food is also high on the list. Since I am eating more, I want to focus on more of a 40/30/30 diet as this is what seems to keep me the happiest and least tired! I’m excited to see where I’ll be a year from now - hopefully smarter and more buff!
Below are two of my new breakfast favorites! They fall under 40/30/30 for macros and are a great way to start your mornings. Enjoy!
Sweet Potato, Spinach & Egg Skillet for One
¾ cup shredded sweet potato
Salt and pepper
2 large eggs
3 egg whites
1 teaspoon chipotle tabasco
2 Tablespoons of diced avocado - about ⅛ of an avocado
Dash of cayenne pepper
Preheat oven to 400 degrees.
Spray a small cast iron skillet with cooking spray and heat on medium high heat. Spread shredded potatoes evenly in the pan and lightly saute for 3-5 minutes - don’t stir too much or your potatoes will turn to mush. Sprinkle potatoes with salt and pepper.
Turn off heat. Spread your handful of spinach evenly over potatoes then top with eggs and Tabasco.
Bake in preheated oven for 8-12 minutes or until egg whites are set OR eggs are cooked to your desired consistency. (the less time you have the skillet in, the more runny your egg yolks will be)
Top with diced avocado and dash of cayenne pepper.
Apple Cinnamon Protein Oats
1 cup unsweetened cashew milk
⅓ cup gluten-free old fashioned oats
Dash of salt
1 scoop vanilla protein (gluten-free)
½ teaspoon maple syrup
¼ teaspoon cinnamon
1 ½ Tablespoons chopped walnuts
In a small saucepan, bring cashew milk to boil. Drop in oats and salt and turn down heat to low. Simmer for 10-12 minutes, stirring often. Turn off heat and stir in protein - consistency will seem rather liquidy but the protein will help to thicken. Top with chopped apple, maple syrup and walnuts.
**IF you don’t LOVE the consistency of the “protein oats” you can always throw all the above ingredients into a blender and make a smoothie! :)