Showing posts with label tracy anderson metamorphosis. Show all posts
Showing posts with label tracy anderson metamorphosis. Show all posts

Wednesday, April 20, 2011

worth prepping

Give me all the flack you want, but I assure you that taking an hour (max) to sort, wash, and prep your veggies will lead to far easier meal prep during the week. No, my fridge doesn't look like this every day. But it does more often than not...especially now, as I am trying my darndest to juggle taking care of my family and taking care of me.

For those also working out with Tracy (a.k.a. feeling mom-a-licious), this is what my fridge looks like on a "Body Reset week". Here's what's what top to bottom:

OJ (which my husband guzzles first thing); the kid's whole milk; steamed artichokes (for a quick snack or light meal); chestnuts; a veggie juice I picked up while out; beer; extra veggie juice I made that day; hummus (for a quick snack); and yogurt (quick kid's snack) and soy milk.

Edamame (again, quick snack); spinach salads I picked up a Whole Foods; cucumbers ready to go in the juicer; grapes; chopped radishes; avocados (really ripe and ready to eat hidden in the back); kid's yogurts; cut-up carrots and parsnips; hard-boiled eggs; berries; fruit salad one of the kids wanted from Whole Foods; strawberries; (more) beer; salsa verde; various hot sauces.

Chicken sausages (for an easy kid's dinner); cauliflower & broccoli (to dip in the hummus); spinach; chopped jicama; chopped peppers; extra jicama; celery and extra cucumbers.

Other things you don't see: frozen Applegate turkey burgers; chicken which I'll either make a spice rub for, or marinate this way; several cans of 365 Albacore tuns is spring water; black beans; a block of Wild Wood Super-Firm High Protein Tofu; and any fish I pick up from New Wave during the week as our protein.

With all of these colorful, healthy ingredients ready to go, in addition to the grilled chicken and avocado salad I mentioned above, I can easily whip up: hard-boiled eggs and fruit for breakfast (or pop fresh berries on a frozen waffle for the kids), an oil & mayo-free tuna or chicken salad, a quick veggie crudite for a snack, or a Mexican-inspired black bean salad...just to name a few of the meals we're enjoying this week!

Saturday, April 16, 2011

new found hour

I had set aside a bit of time this morning to post a few easy recipes, but something is amiss. Apparently somewhere between gazpacho, the dozen new "rainbow plates" and new food crushes my computer and camera decided they don't want to talk to one another. This tiff has been going on about a week now. So, I am left with fabulous photos stuck on my (banged up, seen several family vacations, birthdays, happy kids and zillions of recipes) camera and one finicky computer. Annoying.

But all is not lost. Well, it sort of is for you guys because I cannot share these recipes with you today. This new found little window of time will allow me to workout in peace while my husband is buying soccer cleats and getting haircuts with the kids.

So, I leave you with this quote from Gwyneth Paltrow, "It's not an accident. It's not luck, it's not fairy dust, it's not good genes. It's killing myself for an hour and a half five days a week, but what I get out of it is relative to what I put into it...The reason that I can be 38 and have two kids and wear a bikini is because I work my ass off."

Sunday, April 10, 2011

lighter on my feet + avocado salad and week 2-approved marinated chicken

I am totally hooked. 11 days in to my gift to myself I feel amazing. (The icing on the cake...or lime on the jicama as the case may be when we're talking treats these day... is that when I went to JCREW for some new white jeans, I had to go down 2 sizes. In 10 days. Really, who wouldn't be smitten with themselves?!) And the impact on my family is pretty darn fabulous too. You all know that we always ate relatively healthfully, but since I am following Tracy's Eating Plan as well, there are tons of fruits and veggies guaranteed at each meal. I know. I know. You all gave me so much flack for my uber-organized fridge in the Chicken Enchilada video, but I'm telling you: it's totally worth it to prep ahead. That pic above included some of my prepped ingredients for week 2's meals. Crunchy, colorful goodness. (Much appreciated after 7 days of purees and soups...)

As for the exercise portion, I love-- and now totally agree with-- what Tracy says: "People feel guilty about taking that time for themselves and don’t stop to realize that devoting some time each day to take care of yourself will help you in all other aspects of your life." Now, don't get me wrong. This hasn't been an easy 11 days. The "30 min" of cardio and "30 min" of toning that Tracy encourages me to do 6 days/week really takes me more like 45 minutes apiece because I have to stop to catch my breath or guzzle water. The first day I was clomping around so ridiculously ungracefully that my children came running up to see what the hell was going on above them. Nothing little ones, that's just mom trying to do some dance cardio. For someone who really hasn't danced since, oh, our wedding 10+ years ago, I am happy to report that 11 days in I am lighter on my feet. Still, no one is going to mistake my moves for Tracy's. Yet.

Then there's the food. And while I knew I would find a way to squeeze the exercise into my busy days (even if it means getting up at 5:30 am to do it before getting the kids ready for school), I wondered if I'd really be able to make her eating plan work? So far, so good. I find myself adding fresh herbs, lemon juice, and spices where I can to keep things interesting. But then there's something like these chunks of fresh kiwi and blueberries that are so perfect as is.

This week, I am having two hard boiled eggs and a cup of fresh fruit for breakfast each day. The kids are having some derivation of that too and digging it (like above with the half eaten egg). Prep is non-existent (unless you count chopping an apple and peel a banana for them) because I am boiling the eggs ahead of time.

Dinners have overlapped nicely too. I'm the only one who likes grilled tofu, so everyone else had a roasted veggie pizza at the meal pictured above. The only real difference is that I've been leaving the kid's salads "deconstructed" (as they do in some of the finest dining establishments).

Here's a "week 2-approved" recipe I came up with that was a hit with my family this weekend. Whether you are doing this 90-day gig along with me or not, I think you'll enjoy this simple meal idea:

Avocado Salad

Combine chunks of avocado, red pepper, English cucumbers, jicama and cherry tomatoes. Add the juice of a few limes (depending upon how much you're making). If you'd like, you can also add salt & pepper, to taste.

Lemon-Mustard Marinated Chicken

In a large zip-loc, combine chicken breasts or cutlets + lemon zest + lemon juice + grainy mustard + fresh rosemary + a few grinds of pepper + a few shakes of smoked paprika. Add enough water so the marinade turns to a "paste" consistency. Let chicken marinate for at least 30 minutes and up to 2 hours. Grill over high heat so the chicken is seared. This will prevent it from sticking to the grill. Serve warm or cold.

Tuesday, April 5, 2011

i feel great

I did it, and I feel great. If I have to look at another puree I might gag, but I give myself so much credit for being able to get a handle on my own eating habits, while successfully balancing the mealtime needs of my husband and two growing children this first week. For those just starting to read Full Plate, here's what I have embarked on.

The reason it worked was because I prepared as much as I could ahead. This way, my "cleansing" fruit & veggie-based meals were ready, and it was just a simple puzzle of incorporating some of the purees and soups I'd made for myself into their meals. That was my daily breakfast above. No one else was drinking green juice around here. And that's a sample of my daily lunch of gazpacho and a pureed veggie. But here's a snapshot of their meals this week so you get an idea of how I made it work. There's a recurring theme: blueberry applesauce, gazpacho, carrot-parnsip puree, sweet potato-corn puree, vegetable-tofu soup, and on that one burrito plate below that's this decadent chestnut-based concoction affectionately referred to as "chocolate pudding" in the upper left corner.

Friday, April 1, 2011

blueberry applesauce for me, blueberry applesauce for you

So, I'm not going to lie...the remaining ricotta ravioli in pesto sauce and half of the Amy's spinach & cheese pizza that was sitting on the counter when I got home from a meeting last night looked pretty darn good. And the me four days ago would have thought nothing of popping a piece-- or three-- of pizza down the hatch, and then also having dinner. And I guess that's why I am most glad that I am doing this 90-day focus on my health. It is my chance to recalibrate. But as a friend said today, "Wow! 90 days, that's a long time! Are you sure you can do that?" Today, yes. But I'll let you know if I am able to stick with it or not.

It's a challenge, particularly when you are responsible for taking care of a family.
I pride myself on nourishing my husband and kids. Thankfully, the recipes so far have been the sorts of things I can also incorporate into their meals. The kids have been having a hearty cup of this all week at breakfast, alongside me, and they love it.

Blueberry Applesauce
(from Tracy Anderson's Metamorphosis Dynamic Eating Plan)

4 apples
1/2 cup blueberries
pinch of cinnamon

Core and slice the apples in half. Steam the apples, then blend them in a food processor with blueberries and cinnamon (to taste) until desired consistency.

That makes one 8 oz serving. Tracy's recipe calls for peeling the apples after you steam them, which I did not do. I like the heft the skin gives the sauce and since they were organic apples I wasn't worried about skeevy chemicals on the peels. I made a huge batch, and just processed it in batches through the Cuisinart, then stored a big bowl of it in the fridge. To give you an idea of quantities, I steamed 18 apples and added 2 cups of blueberries to my a hearty shake (or 10) of cinnamon.

The past three mornings I have given my kids a cup of the blueberry applesauce (which you can see I still left pretty chunky) alongside either protein pancakes, oatmeal (that I also make ahead and keep in the fridge), or Trader Joe's frozen whole wheat waffles. I am able to stick to the eating plan and feel satiated, and they're getting a nice whole fruit treat instead of the regular apple slices or handful of berries with their breakfast.

Wednesday, March 30, 2011

juggling successfully

My inbox is full. But every so often I make an attempt to play catch up and I stay up late scrolling down and reading the various newsletters and emails that come my way. A recent one from GOOP hit a little too close to home. 40 is creeping up on me. It's sort of nice to have that self-imposed deadline/goal in my mind. Something to give me a kick in the pants...though I wouldn't feel it these days, there's so much padding back there. I want to make some changes, and feel better as a-- well, almost 40 year old. But as a busy mom, I have a hard time letting everyone's needs override my own. About this time, two years ago, I told you about my little mom crush on Tracy Anderson. So, when I saw Gwenyth touting this 90-day "metamorphosis" program, it wasn't too tough a sell.

I needed a framework to get back on track. Really, the biggest glitch is that the eating plan doesn't necessarily jibe with feeding a ravenous husband and two growing children. But I am going to make this work, and I know I am not alone in this effort, so this is going to be the main focus of posts here on Full Plate these next 90-days. For those who are rolling along happily without Tracy's gig, I think you'll still find plenty of inspiration. I mean, really, how can you go wrong with some new wholesome recipes that can do double-duty as healthful sides? And since my limited time to cook is shifting to the recipes in Tracy's eating plan, you'll also catch a glimpse of what prepared foods I am keeping on hand to round out everyone else's three meals a day!

I set aside some time last night to get the cooking done for the first seven days. I am not going to lie: it was a ton of prep. But when I was done, I had everything but the daily juice made for the next seven days and I made extra portions of each recipe so I could serve some to the rest of my family.

The kids and my husband had some of the Sweet Potato Corn Pudding as a side with carrot sticks, roasted pepitas, and Whole Food's brand baked chicken taquitos (found in the freezer section). The kids claimed it was "one of the best dinners ever" and "loved dessert!!" (That would be the sweet potato corn pudding little ones...but I'm not going to argue).

Sweet Potato Corn Pudding
(from Tracy Anderson's Metamorphosis Dynamic Eating Plan)

1 sweet potato, peeled and diced
1 ear white corn*

Steam the sweet potato. Slice the corn off the cob. Combine ingredients in a food processor and puree.

*I quadrupled the recipe, using 4 large sweet potatoes, and a bag of frozen white corn (since you can't get it fresh around here yet). It reheats perfectly and will be a great starch side-- or dessert depending upon who you ask--for a few different meals this week.