sprouted pumpkin seed salad with curry balsamic dressing + hemp-y “orange julius”

{This post is part of a new series, Fit Fridays, where I share my journey in shedding the 50 pounds extra weight I gained from my last pregnancy.}

I haven’t exercised much this week.

It was partly due to a car accident on Wednesday, nothing major (just got rear ended–so dealing with a little whiplash) & it’s just been an overall busy week for both me & Joseph.

Despite only exercising a few times this past week, I still lost 2.8 pounds.

Which further underscores the fact that weight loss is so much more about what you eat, than how much you exercise. Don’t get me wrong, exercise is important for so many reasons, but it’s not the number one factor for weight loss.

Beginning weight, 1/16/2014: 204 lbs.

bring-joy-before-pictures

2 weeks ago, at 188 lbs. 

before-pictures

Current weight, 3/7/2014: 183 lbs. 

183-pounds-bring-joy

I’ve lost 6 inches at the waist, and 2 at the hips & thighs.

I’ve said this before, but I’m sheepish about posting pictures of myself. Mostly because I don’t want people to get the wrong idea.

Getting to a healthy weight is not about achieving a certain size, or looking a certain way. I think those are fringe benefits, but it’s about being healthy, of not having to carry around extra weight which can weigh you down, and put you at risk for a multitude of potential health risks now & later on.

I post these pictures to illustrate that I am, in fact, losing weight. And it’s exciting. I feel great. I always love it when I’m in weight loss mode because for the most part, I have increased energy, don’t have to sleep as much, and with each pound lost, I feel lighter & more like my old self.

I’ve been doing my fitness plan (I outline what I’m doing in detail in my Fit, Strong, Lean: The Fitness Plan ebook, which I hope to launch soon!), but more importantly, at least when it comes to losing excess weight, is eating, and eating the right kinds of foods (all the details in my Fit, Strong, Lean: The Diet ebook).

fit-strong-lean-ad

Yesterday I went shopping at Costco.

It had been two months, so we were low on everything except dried beans and oatmeal. You should have seen the looks I got–me pushing around a cart filled to the brim. In fact, in the end, I filled two carts and spent $900 (but saved nearly $100 with coupons!). Joseph & I have come to terms with the fact that with our growing family of seven, we’re just going to have to spend more money on groceries each month.

As always, Costco dazzled me with a few new items that I just couldn’t resist.

Two in particular:

avocado-oil

I had never tried either and my brain was swimming with the possibilities.

I decided I would first try it in a salad, so this was my lunch today, with a hempy “orange julius” (you know, the yummy, overpriced shakes that they sell at the mall that are not dairy-free?) for dessert.

The avocado oil has a delicious, warm, and neutral taste, and the sprouted pumpkin seeds add such great texture to the salad.

lunch

These are the kinds of foods that make me happy, are awesome for weight loss (because they fill you up on fewer calories and deliver a ton of needed nutrients).

I added a little hemp protein powder (it’s my fave protein powder, thanks to the recommendation of one of my favorite bloggers & friend, Gena) to the smoothie which gives it a little protein boost.

Filling, light, colorful, & delicious.

vibrant-life-cookbook-badge

sprouted pumpkin seed salad with curry balsamic dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 8 cups

Serving Size: entire recipe

Calories per serving: 355

Fat grams per serving: 13

sprouted pumpkin seed salad with curry balsamic dressing

Light & fresh salad

Ingredients

  • 6 c. spring mix greens
  • 2 medium carrots
  • 1/4 c. sprouted pumpkin seeds
  • 4 celery stalks
  • 2 TBS. balsamic vinegar
  • 1 1/2 tsp. avocado oil | or cold-pressed extra-virgin olive oil
  • 1/4 tsp. curry powder

Instructions

  1. With kitchen scissors, coarsely cut greens. (I like to do this because smaller pieces makes it easier to eat and it's easier for dressing to coat greens.)
  2. Peel & grate carrots.
  3. Cut celery stalks in half lengthwise (down the middle of the stalk). Chop into small, bite size pieces.
  4. In a small cup, wisk vinegar, oil, and curry powder.
  5. Layer greens, carrots, celery. Add pumpkin seeds. Drizzle with dressing and toss.

Additional nutrition info: 14 g protein, 17 g fiber, 48 g carbs; 8 WWP points

hemp-y “orange julius”

Prep Time: 5 minutes

Yield: 3 cups

Serving Size: 1 recipe

Calories per serving: 155

Fat grams per serving: 5.5

 hemp-y “orange julius”

a vegan, protein & vitamin c rich smoothie

Ingredients

  • 1 c. almond milk (30 calories per cup brand)
  • 1 large orange
  • 2 TBS. hemp protein powder
  • 1 tsp. pure vanilla extract
  • 3 packets stevia or 1 TBS. agave
  • 8-10 ice cubes

Instructions

  1. Blend all ingredients on high until smooth. For an extra orange boost, add an additional orange.

Additional nutrition info (based on using stevia & one orange): 17 carbs, 10 g protein, 6 fiber; 4 WWP points

For more recipes great for weight loss, and all the details on how I’m losing weight, check out my new ebook: Fit, Lean, Strong: The Diet.

Happy weekend, ya’ll!

signature

 

 

 


Comments