That’s all.

probably even longer than that because I haven’t had tuna since I was in grade 2 and then slowly stopped eating in grade 6 and completely stopped in grade 8.

(it’s a big deal to me)

Rice Krispies with Banana and Strawberries

Baked Pork Chop in Breadcrumb with Applesauce and Asparagus

Food from Monday :)

I also had a turkey wrap for dinner. 

Homemade pear and ginger turkey burger.

• package of ground turkey
• 1/4 pear, chopped
• 1/4 carrot, finely chopped
• 1/4 celery, finely chopped
• 1 1/2 tsp of ginger
• 1 tbsp of olive oil
• pepper to taste 

Mango Raita

• mango
• greek yogurt
• honey

to your preference.

Served on pumpernickel with red onion and tomato. 

I’m in Edmonton this weekend for the Mountain Regionals Synchronized Skating Championships. It’s been really fun so far and all the teams have done really well. We’re currently in third place and our last skate is tomorrow. We’re going to the Canadian Nationals in February but we still want to really do well here. 

Anyways, I’ve carried food around with me and since I’m still dealing with this Viral Bacterial Infection (which is attacking my dietary track), I’ve still been kind of weary of what I’m eating. After my late lunch yesterday, I got sick after practice but that was the most food I had eaten at once and then the hardest I had worked the last two weeks. I’m feeling much better right now and have been able to keep the food done and some alcohol…. lol

Friday

• Big 16 toast w/ peanut butter, vanilla nonfat latte, apple
• Almonds
• Greek salad w/ grilled chicken breast, no olives
• Lime GU
• Mushroom soup, two Italian sausage ravioli’s, beer
• Bellini
• Glass of wine 

Saturday

• Scrambled eggs, two slices of bacon, two sausages, pancake, watermelon, pineapple, honeydew 
• Almonds
• Grapefruit
• Two slices of Hawaiian pizza, one slice of meat lovers (bad decision)
• Orange
• Nachos and red velvet cake brought to us by room service
• Wine

Do you have any fun food when you go away?

Macaroni & Cheese

I have a bigger pan of this so I’ll just let you know the recipe I used and then adjusted accordingly to pan-size.

• 2 cups milk
• 1/3 cup flour
• 1/3 bag elbow noodles
• 1/3 block cheddar cheese, shredded
• bread crumbs (or slice of bread crumbled) 

1. Preheat oven to 375o.
2. Boil water, add noodles, cook til finished, drain.
3. Whisk flour and milk together (adjust accordingly)
4. Add cheese and noodles and mix well.
5. In a greased or non stick pan, pour in mixture evenly.
6. Top with bread crumbs and bake for 20-30minutes 
7. Enjoy

Remember you can adjust accordingly by adding spices, add in some steamed/mashed cauliflower or other veggies.
Also, this food is to be enjoyed. It can be a comfort food, a side dish, a main dish. You can enjoy yummy things like this on occasion!

xxJess

Breakfast: Banana & peanut butter on Silver Hills Bakery: The Big 16 bread, toasted. Served with an apple and a glass of milk.

Snack: Grapefruit and a post workout Stinger Strawberry Honey Waffle. 

Lunch: 12 grain tortilla with oven roasted chicken and oven roasted sundried tomato & oregano turkey, tomato, cheddar cheese, red bell pepper, romaine, and a little bit of sour cream. Served with a side of red grapes and cranberry juice.

Snack: Cherry tomatoes and greek yogurt.

Dinner: Cajun and cracked black pepper covered chicken breast and baked potatoes (drizzled with a little bit of olive oil and covered with aluminium foil and baked in the oven for 20mins at 425o. Served with a mixed green salad (spinach, red arugula, radish leaves), cucumber, tomato, walnuts and balsamic vinaigrette. 

Snack: Raisin bread and green tea

Can someone please send a huge basket/crate to me once I get back to Alberta?

I ate an actual meal from a can for the first time since I can actually remember. I do have mushroom and tomato soup in cans back in my pantry in Alberta but I only use those when I’m wanting grilled cheese or mushroom beef patties which actually hasn’t been anytime recently. 

I prefer making my own soup when I have the time, I can control the sodium and all natural ingredients. 

I had Irish Stew and didn’t even eat the entire thing. I used to love this stuff as a kid, it was my KD (the mushroom beef patties took over the KD roll in our house). I’ve been eating clean so long that stuff like this doesn’t phase me. 

In other news, sprint workout today. My foot is still insanely sore from the 90lbs dropping on it but I’ll live, much worse has happened. I did an ab workout as well. It reminds me of my track days in elementary and high school. An intense sprint workout made directly for the hurdlers then 45min non stop ab workout from hell. Maybe I’ll ask the track team if I can train with them in the new year seeing as I can’t picture myself competitively hurdling anymore and I don’t do distance on the track (my coaches used to make me do it since I had such potential as a distance runner (which I do, I’m an endurance athlete) but I hate running in a circle for 30mins.)

But I’m going to have a shower, I’ve been in lounge clothes all day and have to get my eyebrows sugared and then going out for dinner with my family for dad’s birthday.

xxJess

Smoothie/Yogurt

Post-yoga snack

Frozen bananas, frozen berries, fresh blackberries, entire tub of greek yogurt and some honey. Topped with walnuts.

I made a large batch and since it’s more of a yogurt consistency than smoothie, I’m eating it with a spoon. :)

xxJess  

Yum Dinner!

Breaded Shrimp with steamed veggies and quinoa cakes!

The quinoa cakes tasted absolutely delicious, here’s the link to the recipe!
They tasted like potato pancakes, but even better! You have to try them. (super healthy too!) I didn’t use the aioli, just sour cream.

xx 

With most of my finals next week (3finals and 1 in class exam essay) and then a cumulative Chemistry final on the 14th and then a BioPhysics final on the 19th, I’m pretty tired of school right now (and tired in general, sleep hasn’t been my friend). I’m run down, frustrated and just can’t wait to fly home to see my family, my friends, my pets.

So with that, today I indulged on a reindeer cupcake and a gingerbread latte. Pretty delicious and healthy believe it or not! Lots of green tea and water like usual and nuts and fruit for snacks throughout the day.

Breakfast: WW English Muffin with natural peanut butter and honey.
Lunch: Spinach & Mushroom soup, oh my it was better than I thought but I can still make it better.
Dinner: Spinach salad with celery, cucumber, radish, and baked avocado served with poppyseed dressing and a baked pita. 

and dessert…..

the very last of my ice cream that I bought the second week of September. Topped with bananas and blackberries and of course 100% dark cocoa sprinkles. (we all know how I feel about chocolate…blah)

I didn’t go for a run today only because I’m extremely tired but I did do a small workout this morning working my arms and being a monkey on the pull up bars.

xxJess

Pomegranates

Arils from pomegranates make everything look a little brighter and more appealing. 
By adding them to meals, whether it be dessert, salads, sauces, etc,. They’re a “superfood” for a reason, loaded with high levels of antioxidants, vitamin C, potassium, and fibre. 

I made this for dinner tonight since I have been extremely sick all week and thought it would be something simple and easy, it was! All of my flatmates had some as well and they absolutely loved it!

INGREDIENTS

• 12 ounces whole-wheat fettuccine
• 1 tablespoon extra-virgin olive oil
• 4 cups sliced mixed mushrooms, such as cremini, oyster and/or shiitake
• 4 cups thinly sliced Brussels sprouts
• 1 tablespoon minced garlic
• 1/2 cup dry sherry (see Note), or 2 tablespoons sherry vinegar    (I used 1/2cup of a dry red wine)
• 2 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup finely shredded Asiago cheese, plus more for garnish

PREPARATION

• • Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes. Drain, return to the pot and set aside.
  1. Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms and Brussels sprouts and cook, stirring often, until the mushrooms release their liquid, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
  2. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes. Stir in Asiago until melted. Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
     

     NUTRITION

     Per serving: 385 calories; 10 g fat ( 4 g sat , 2 g mono ); 22 mg cholesterol; 56 g carbohydrates; 19 gprotein; 10 g fiber; 438 mg sodium; 467 mg potassium.

     Nutrition Bonus: Vitamin C (75% daily value), Calcium (28% dv), Magnesium (25% dv), Folate (19% dv), Iron (18% dv), Vitamin A (16% dv). 

Makes approximately 6 servings.

iNGREDIENTS

• 1 medium lemon
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 pounds small zucchini, cut into lengthwise slices about 1/2 inch thick
• 1/2 cup sliced almonds, toasted 
• 1/3 cup thinly shaved Parmigiano-Reggiano cheese (use fresh)

PREPARATION

1. Bring a small saucepan of water to a boil over medium-high heat. Remove the peel from lemon with a vegetable peeler, making sure not to include any white pith. (Reserve the lemon.) Cut the peel into thin slivers. Add to the boiling water and cook until soft, 4 to 5 minutes. Drain and set aside to cool.
2. Squeeze the juice from the lemon into a small bowl. Add oil, pepper and salt and whisk to combine. Set aside.
3. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
4. Oil the grill rack (see Tips) or the grill pan. Grill zucchini slices, turning once, until tender, 6 to 8 minutes.
5. Arrange the zucchini on a platter and drizzle with the reserved lemon dressing. Serve sprinkled with almonds, cheese and the lemon peel.
   
   

   NUTRITION

   Per serving: 135 calories; 10 g fat ( 2 g sat , 6 g mono ); 4 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 181 mg sodium; 452 mg potassium.