22 days Vegan

So I've heard a lot of discussions about a new diet that people are doing- eating only plant derived foods for 22 days, The "22 day Vegan" diet, or should I say challenge? It became popular when Jay Z announced for his 44th birthday he was embarking on a "spiritual" cleanse that included the vegan lifestyle, for 22 days- 22 days since he was turning 44 and 2+2=4. Lol, whatev Jay! Of course Beyonce participated too, and I must say she has been looking mighty snatched lately- One of the reasons I'm hopping on the vegan train.

A few of my friends have started the cleanse as well and have been raving about the new tasty recipes they've created, and how easy it's been. So I  have decided with their help, I will be starting the 22 day vegan cleanse. It's proven that it takes 21 days to form a habit so lets see if I can make it, and adopt a new healthier diet. (I don't know if I can go past 22 days but I will certainly give it my all!) I have asked my BFF Elizabeth to help me along the way, and share her journey here on DF. She has been going strong as a vegan for almost a week, so I'd say she's well on her way to being pro. Me on the other hand, I will start Monday, as I need to go grocery shopping for all of my fruits and veggies.

 Join us on this healthy adventure, and stay tuned for lots of info and recipes from Elizabeth and myself as we lose our veganity. HAHA!

Whats for Dinner? Rosemary Garlic Baked Chicken, Parmesan Roasted Potatoes & Sauteed Squash and Zucchini



 Eating healthy can be really great, or really boring. I personally can not eat the same thing every day, that is why it is difficult for me to meal prep. I like some variation. Here is an idea for a very healthy meal with a flavorful veggie side that's easy to make, and perfect to add to your meal prep or dinner menu. Also, my weakness- potatoes, Parmesan roasted to be exact.


Sauteed Squash and Zucchini



      Ingredients:

• 4 to 5 zuchinni
• 4 to 5 yellow squash
• 2 tablespoons olive oil
• 2 tablespoons sliced onions
• Garlic Powder
• Salt
• Ground black pepper

 Slice zucchini and squash.. I'd say about 1/4 inch thick. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp, about 8 minutes.  Add salt, pepper and garlic powder to your liking. Turn off heat and cover allowing mixture to soften. About 10 minutes. ENJOY!

I love squash and zucchini... It is so flavorful and is a great texture.. You can play around with this recipe and add tri-color peppers, and even potatoes...... Stay tuned the recipes for the other items mentioned above.

• About 6 to 8 medium red or gold potatoes, peeled and cut in 1/2 inch cubes
• 4 tbsp olive oil
• 1/2 tsp garlic salt
• 1/2 tsp salt
• 1/2 tsp pepper 
• 1/2 tsp paprika
• 1 teaspoon dried leaf thyme
• 1 teaspoon dried leaf basil
• 1/2 cup grated Parmesan cheese

Preheat oven 425 degrees. Combine all the ingredients in a bowl and mix. Transfer to an olive oil greased baking dish and bake for 35-50 min on the top rack. ENJOY!

The potatoes will form a crispy goodness on the outside and be tender and moist on the inside. YUMMYYY!

Who doesn't LOVE Pizza?

 Healthy Personal Pizza

I don't think I've ever met anyone that doesn't like pizza. If you are one of those people, please let me know what planet you're from! While pizza may be a fave of many folks, it is very fattening and when done just right, (for me: bacon, sausage, pepperonni, banana peppers, onions, and don't tell me Hungry Howies. 2 words- BUTTER. CHEESE.) packs a bazillion calories. Try this under 500 calorie alternative:

Very easy to store in a Tupperware for lunch!

Ingredients:

• Low calorie tortillas 
• Mozzarella Cheese
• Veggies of your choice
• Meat of choice ( I like to use turkey pepperoni and turkey breast slices)
• Low Calorie spaghetti/ pizza sauce

Turkey Pepperoni. 40 calories for 6 slices!

Instructions: (For the people who are from a different planet)

1. Preheat oven to 350 F
2. Spray cooking sheet with olive oil non-stick spray
3. Spoon out about 2 table spoons of sauce on each tortilla and spread evenly
4. Add veggies, then cheese and the meat on top
5. Bake for 10-15 minutes, until edges are golden brown.
6. ENJOY!

Egg White Breakfast Muffins

Breakfast is the most important meal of the day. A number of studies prove people who successfully maintain a healthy weight eat breakfast everyday. Not only does breakfast kick start your energy in the morning, it also increases your metabolic rate; the rate at which you burn calories. Consequently you will lose weight faster. Glory to breakfast! I know you've all heard the saying. "Failing to plan is planning to fail." When it comes to waking up early to make breakfast- Since I don't like to wake up in the morning anyway, waking up to cook is a total joke. So instead of the same old oatmeal, cereal, yogurt, or any other traditional grocery-bought breakfast options, I make these:

Mushroom, Spinach, Turkey, Peppers and Onions and Mozzarella

Egg White Breakfast Muffins

Ingredients:

• 2 1/3 cups egg whites ( A dozen eggs = 2 1/3 egg whites)
• Veggies of choice ( whatever is in my fridge., check your grocer's freezer aisle for this 3 pepper and onion blend.. I use it almost everyday!)
• Meat of choice ( I use turkey breast lunch meat, its easy since its already cooked and lo cal.)
• 1 cup reduced fat shredded cheese of your choice (I love sharp cheddar, but mozzarella is the best low cal option)
• 3 tablespoons of skim milk or almond milk (makes the muffins fluffy)
• salt pepper and garlic powder to taste

 Instructions:

1. Preheat oven to 350 degrees F. 
2. Spray 12-cup muffin tray with nonstick cooking spray (Olive oil), or you can line with muffin cups.
3. In a bowl whisk egg whites, eggs, seasonings and milk. 
4. Fill each muffin 1/2 way with egg mixture.
5. Place veggies, cheese and meat of choice in each muffin.
6. Bake for 20-25 minutes. You can check if they are done by sticking a tooth pick in the muffins, they are done when the tooth pick is removed and clean.
7. Let cool completely before removing from tray

Since I eat these on the go, I package 2 in a sandwich baggy for easy access in the fridge, microwave for 30 seconds, and there you have a healthy, quick breakfast for the rest of the week! (or snack.)