Spiced Tuna Steaks

Oh baby, baby, how was I supposed to know, this TUNA WOULD BE FIYAHHH.

Ok, ok, all Britney sangin' aside, I've been experimenting a bunch in the kitchen lately because of this amazeballs new meal plan I've been rocking in my Live Your F*ck YES Life challenge!!!

YES, it's a meal plan, but I'm really calling it more of a "fuel plan". It's based on portions and macros and my body has been feeling IN-FUCKING-CREDIBLE. 

I'm allll about intuitive eating and listening to your body, but this type A recovering perfectionist is also ALL about some structure when it comes to my nutrition or else the binge monster comes out to play. So this has been HUGE. And the food is SO FREAKING DELICIOUS.

My mindless snacking is gone, bloating GONE, my skin has cleared up and I not once have felt like I was "on a diet" or "eating clean". You know how much I hate that shiz.

The key? FUEL YOUR BODY. 

Eat shiz that is GOOD for you, and lots of it. 

The weight loss, JOY in your heart and energy is just a rocking side effect ;)

And this bad boy is officially becoming a staple at the Loy household -- you KNOW I'm all about those omega 3s and it's hubby approved sooooo it's staying.

SPICED TUNA STEAKS

Serves 4, Prep and Cook time: 25 minutes

INGREDIENTS

4 raw tuna steaks (approx. 1 inch in thickness)

4 cloves garlic, crushed or minced

2 tsp. lemon zest

2 tbsp olive oil

2 fresh tarragon sprigs, chopped

Sea Salt and pepper to taste

DIRECTIONS

1. Preheat broiler or grill on high

2. Combine garlic, lemon, tarragon in a bowl and mix well.

3. Season tuna with salt and pepper. Drizzle with oil & rub spice mixture on the top of tuna steaks.

4. Grill or broil tuna for 2-4 minutes on each side, or until desired doneness. (I personally like mine a bit more on the rare side so 2 mins per side was perfect!)

5. Serve with your fave greens & some complex carbs for a full and delicious meal!

Maple Tempeh Bowls

You guys. 

I freaking did it.

I figured out a way to eat tempeh that ACTUALLY tastes good.

When I went on, as my hubby likes to refer to it, my "crazy vegan streak" a few years ago, I tried tempeh for the first time. I had heard it was a great source of protein and I was struggling to find a way to get all my protein in so I figured, why the hell not, I'll try it.

And I was like ummmmm this shit tastes like JANK AF.

Not only does it look weird (I think it kind of looks like brains, to be honest), but it has a texture that I had just never dealt with before. But, being determined as I was, I scarfed it down and suffered in silence. 

Have you tried tempeh before?

For years, I tried recipe after recipe to like it. I was freaking DETERMINED.

I knew the health benefits of it, and while I stopped being vegan a long time ago, I aim to have as many vegetarian options in my diet as I can. *Cue, Amanda experimenting in the kitchen*

Now, I'll be honest. I'm no chef. My hubby's got the cooking skills in the family. BUT I've been eating whole foods long enough to know that if they don't taste good, I won't eat them. So I've made it my mission to create and find recipes for myself that are quick, easy, healthy AND delicious.

And you guys, not to toot my own horn, but I think this one might take the cake.

If you've been on the tempeh struggle bus for a long time -- try this. 

If you've never tried tempeh before but are looking for an affordable protein option -- try this.

If you just love good, quick and easy food -- try it.

I hope it blows your mind as much as it did mine!

MAPLE TEMPEH BOWL

Serves 2, Cook time: 20 minutes

INGREDIENTS

1 package of Tempeh (I used Light Life original) 

1/8 cup of maple syrup

1 1/2 tbsp tamari

1/8 cup of balsamic vinegar

2 cloves garlic, minced

3 tsp olive oil

2 cups sautéed veggies (I used yellow squash and broccoli!)

DIRECTIONS

1. Remove tempeh from package and chop into small 1 inch pieces.
2. In a small bowl combine maple syrup, balsamic vinegar, tamari, 1 teaspoon of olive oil and minced garlic. Add tempeh into a shallow dish and pour maple balsamic marinade over the tempeh, toss to coat and let tempeh marinade in the fridge for 1 - 24 hours.
3. Once tempeh is marinated, pan-glaze the tempeh by heating 1 tsp olive oil in a large skillet over medium-high heat. Once oil is hot, add the tempeh and cook until golden brown on each side, allowing 4-5 minutes per side.  Toss the tempeh a couple times during this process.
4. In separate pan, sautee veggies with remaining olive oil! Season with sea salt! 
5. Once the veggies and tempeh are cooked through, slap 'em into a bowl and voila! You're ready to eat!

Because Burgers can be Healthy Too

With the warm weather starting to hit, I don't know about you but I really start getting the major urge to have a good, juicy burger. So when Kevan suggested that we make our own last week, I was DOWN for the task of finding a way to fit it into my healthy meal plan.

Don't get me wrong, I'm ALL about indulging in the occasional burger, because, let's be honest, Chicago is home to some of the BEST I've ever had, but I was excited to tickle my recipe brain again and see if I could whip up something delicious and that feels indulgent but is actually super healthy!

And I have to say, I'm pretty freaking proud of what I came up with. And it fit completely into my whole foods portion control meal plan that I've been following this month! 

BURGERS FOR THE WIN

Makes 4 Servings

Ingredients

100% Grass fed beef, 1 pound

Whole wheat burger buns (or you could use lettuce!)

2 small Zucchinis

1/2 Spanish Onion

Whole Wheat panko bread crumbs (normal bread crumbs work just fine too!)

Egg whites

1 tbsp Garlic Powder

Italian seasoning (optional)

Sea salt

Pepper

Directions

1. Preheat oven to 400 F and get cover two cookie sheets with aluminum foil

2. Cut zucchini in "fry like" shape and chop onion in half and separate into rings.

3. In bowl, mix together the Bread crumbs, Garlic powder and Italian seasoning. In separate bowl, place 4 egg whites. 

4. Dip each zucchini fry and onion ring in the egg whites. Then, place in the bread crumb mixture, making sure to thoroughly coat before placing on the cookie sheets.

5. Once all of them are coated with bread crumbs, place in the oven for 20-25 minutes (or until browned and crunchy)

6. While the veggies are baking, mix the ground beef with salt and pepper, to taste, before forming them into patties. 

7. About 5 minutes before the fries are ready to come out, start cooking the patties on a heated and oiled cast iron skillet (about 30 seconds per side, if the heat is right) -- also DELICIOUS grilled!

8. Serve on a toasted whole wheat bun (or using a big lettuce leaf as the "bun" if you've had your daily carbohydrates earlier in the day) add mustard, veggies if you like, pickles if you're like me and you're good to go!!!!!!

For my Fixers (per serving): 2 Yellow (if you're using the bun), 1 Red, 1.5 Green

A delicious alternative to "fast food", am I right?

And the BEST PART? All of this cost $6!!!!!!!!!!!! For 4 WHOLE ENTIRE MEALS. Whoever said eating healthy (and deliciously) cost more money than eating out/fast food is a liar I tell you, a LIAR!!!! 

How I Lost 5 Pounds in One Month By Out-Eating My Husband

For the past month, I have been consistently out-eating my husband. My plate always has more food on it than his, and while he can't finish what's on his, you can bet your ass that I am licking my plate clean. Kev, my husband, looks at me with a face of complete shock because not only is he seeing me eating all of this food (wayyyy more than I normally would be eating on a day to day basis), he is also seeing my clothes getting looser on me.

Wanna know why he's so shocked?

Because here's a girl who, up until very recently, wouldn't eat carbs for dinner unless it was a 'special occasion'. A girl who consistently was eating about HALF of what was on his plate for dinner. A girl who thought that by eating LESS, she would FEEL better. Look better. That restricting my diet would be the KEY to getting toned, losing weight...being healthy.

Boy was I wrong. In the past month, I have been eating more on a day to day basis than I have in years and for the first time since I can remember, I finally not only LOOK the way that I've always wanted to look, but I FEEL energized, strong and -- shocker! -- FULL. 

By upping my food consumption & working out less, I was able to lose 5 pounds and 11 inches in just ONE MONTH, all the while never feeling hungry. And not just that, but I finally feel like I have found something that I can STICK WITH. A lifestyle that is SUSTAINABLE. 

I owe all of this to the 21 Day Fix. This program has changed my life. Has made me understand how to properly FUEL my body. 

Was I killing myself every day at the gym for hours on end?

NO. I worked out for no more than 30 minutes every day. That's it.

Was I not having ANY alcohol or treats?

NO. I definitely limited my alcohol and treat consumption but there are treats and wine built into the nutrition plan!

Was your food really boring?

HELL NO. You guys, I freaking love food. Good food. Tasty food. And I am ALL about cooking up a storm in the kitchen. That was my favorite thing about this program -- the options are ENDLESS! Check it out...

A Typical Food Day 

Now obviously this is just an example of the meals that I eat on a typical day now -- I like to keep my options varied, and what I love so much about this plan is that it's EASY to keep things fresh!

Breakfast: Cooked oats, a granny smith apple, 1 tsp peanut butter, cinnamon

Snack: Shakeology special ;) Message me for the recipe! It's HEAVEN.

Lunch: Asian marinated tofu with sauteed broccoli

Snack: Carrots, tuna and hummus

Dinner: Steak, Potato and Artichoke hash and green beans

 

And Guess what...It Worked.

And here are the pictures to prove it. 21 Days apart -- Before and Now.

I am so grateful that I took the leap of faith, invested in Myself and tried this program. It has made me finally FEEL the way I've always wanted to.

Strong. Confident. In Control. 

And I want to help YOU feel that way too. To finally lose those last pesky 5 pounds. To have a healthy relationship with food. To not spend your days counting down until the next meal because you're so hungry. 

Want IN?

CLICK HERE to sign up for my next Challenge, break free of the yo yo diet cycle of death and finally live the life you've always dreamed of! 

Xo Amanda

Our Adventure In Making LemonGrass & Basil Pork Tenderloin

My hubby and I are huge foodies (if you can't tell by all of the recipes I post!!), and for Christmas, he got me this amazing gift called Foodie Dice & we finally decided to put them to good use and holy wow was this meal amaze-balls!!!!

Basically, how it works, is that you get a variety of wooden dice, each belonging to a different category (protein, side dish, veggie, spice, extra ingredient etc.) And then you just ROLL the dice and it tells what ingredients to use for your next meal. Simple, fun, and it makes making dinner together an adventure! 

So we hopped in the car, went to the store to buy all the ingredients, and THIS is what we created :) Seriously, I've been eating leftovers from this meal for the past two days and it still hasn't gotten old. Definitely going to be a new staple in our house!

LEMONGRASS & BASIL PORK TENDERLOIN

Makes approx. 4 servings

Ingredients

- Pork tenderloin (we got a 2 lb one but really any size will work)

- 1 stalk Lemongrass, minced

- Garlic cloves, crushed (the more the merrier, as far as I'm concerned)

- A handful of basil leaves, minced

- 4 Tbsp Olive Oil

- Pinch of Sea Salt

Optional side ingredients:

- Large Sweet potato, peeled and sliced

- 2 parsnips, peeled and sliced

- 1 cup Quinoa

Directions

1. Preheat oven to 350 degrees F. In small bowl, combine olive oil, lemongrass, garlic, basil and sea salt. Once mixed thoroughly, place a thick coat on top of the pork. Let sit for 5 minutes.

2. Meanwhile, combine the sweet potato and parsnips in a large bowl. Drizzle some olive oil and remaining garlic over top & then place the veggies onto a cookie sheet covered in aluminum foil.

3. Place pork into casserole dish & cover it. Place pork and veggies into the oven until pork has reached an internal temperature of 145 degrees F, and no longer has a pink centre. (About 30 minutes per pound) Make sure to keep an eye on the veggies -- we like them a bit crispy on the outside, so I tend to leave them in a bit longer!

4. About 15 minutes before the pork is ready to come out, start cooking your quinoa. Combine quinoa and 2 cups of water into a pot over high heat. Once it boils, reduce heat to low and place the lid on top of the pot, leaving it slightly ajar.

_________________________________________________________________________________

Annnnd Presto! Your meal is complete and oh so delicious!

Would love to know how you liked it! Leave your comments below!

Shrimp Tacos

If you've been following my blog, you know that things have been a little stressful in the Loy household as of late. Hooray for water damage! (...Said nobody ever) So when I knew that my husband and I both had the night off, I decided to put my worries about all this into something productive -- cooking! I love coming up with new & healthy recipes and trying them on my husband. He is the most honest person I've ever known so I always know that when he says it's good, he means it! And this one got 5 gold stars. He even asked when we could have it again. If that's not a win, I don't know what is!

The best part? This took me a total of 30 minutes, prep and cook time together! Delicious, quick and fun to eat -- that can't be beat. (See what I did there? I'm a rhyming queen, guys.)

SHRIMP TACOS

Makes 2 Servings (4 tacos total)

Ingredients

- 10 Raw Shrimp

- 4 Corn Tortilla Shells

- 1/4 Small Spanish or White Onion, chopped

- 1/2 Avocado, sliced

- Sprinkle of Chopped Purple Cabbage

- 1/2 Lemon

- 1 Tbsp Olive Oil

- 1 Tsp Cumin

- 1/2 Tsp Garlic Powder

- Ground Pepper

- Sea Salt

Directions

Peel & devein raw shrimp. Rinse under cold water.

Combine oil, spices, and lemon juice from lemon in bowl and combine with shrimp. Make sure shrimp is coated with the spice mix.

Sautee onion in a little olive oil on medium-high heat. In separate pan on medium heat, place tortilla shell down for one minute and then flip. Repeat for all four tortilla shells. This heats them up nicely for you!

Once onions are translucent, add shrimp to pan. Cook about 2 minutes per side.

Add your shrimp and onion mix onto your taco shell, topping with avocado & purple cabbage for some extra crunch and voila, your taco is ready to be devoured!