1st phorm

1st phorm is a high-quality recipes brand for weight loss like healthy recipes, dinner, dessert, and lunch ideas

LUNCH

See More;

Healthy dinner

See More;

you’re so plummy

by Leave a Comment

There are two things I couldn’t live without in my kitchen.

1. My food processor because I pretty much use the thing on a daily basis. (It especially comes in handy when I make balls.)

2. My dehydrator. I loveeee my dehydrator!

This time, I sliced up some exotic fruits (1/4 inch), which we picked up from the Farmer’s Market last weekend. They were on the verge of going bad, so I figured I’d suck the life outa them (literally…mwahaha).

This was my first time dehydrating both plums and kiwis. LOVE THE KIWIS! Surprisingly they were still a little bit sour once fully dehydrated, but they had a bit of a crunch because of their seeds.

The only kind of dehydrated kiwi I have ever had, has been drenched in sugar and pumped with (I just typed attitudes) additives. Mine are nothin’ but kiwis! 

The plums were pretty good too. I was surprised they held their pretty color so well!

Oh, you’re so plummy…

Get it…you’re so funny!

What’s the most exotic dehydrated fruit you’ve ever had?
What are two things you couldn’t live without in your kitchen?

Bird Food Balls

by Leave a Comment

Happy day before hump day! Before I share my big news, I wanted to start off with a delicious recipe. I made some awesomely addicting protein balls for a pre-triathlon snack. These guys feature my new biff MILLET PUFFS! [have you seen my newest vlog yet?]  Look how cute they are..

Bird Food Balls [no bake peanut butter protein balls]

Ingredients

  • 1C Millet Puffs
  • 1/3C oats, raw
  • 1/3C almond meal
  • 1/3C raisins
  • 1/4C sunflower seeds, raw
  • 2T chia seeds (or flax)
  • 1/4C peanut butter, smooth
  • 4-5T honey
  • 1T water

Method

1. In a large bowl, mix together dry ingredients.

2. Using a microwave, melt the peanut butter so it becomes drippy. I nuked mine for about 20 seconds.

3. Poor peanut butter, honey, and water over mixture and toss. You want everything to be fully coated. You may need to add a little bit more water depending on the consistency.

4. Create balls the size of your palm. A trick I used to get the mixture to stick together was getting my hands a little bit wet before trying to form the balls.

5. Refrigerate

If you’ve ever had a peanut butter and honey sandwich, Bird Food Balls taste just like that but BETTER. They are packed with healthy fats, protein, whole grains, and fiber.   

And now, what you’ve all been waiting for………:)

Shiitake Mushrooms & Bananas

by Leave a Comment

Nothing’s better than a big bowl of homemade fro-yo on a sub-zero Minnesotan Winter evening.

…minus the sub-zero and Winter part….

Excuse my French but…HOLY SHIiTacke Mushrooms. No wonder why I hate Winter. -16 degrees. “Toto, I’ve a feeling we’re not in Kansas anymore.”

Here I thought walking to class today was painful! You may need to come chisel me free on Friday because I might freeze into an ice sculpture. Maybe they’ll cancel class!!! Nah…

Okok enough complaining. I am sure you are dying for some updates. 1) I have epically failed my 28-day challenge 2) I surprisingly miss the suburbs…or maybe just a warm house and good food. and my mommy. 3) I couldn’t be happier with my class schedule! Guys, I am finally taking classes that really interest me. Here’s the low down….

Jour4272- Interactive Advertising
Jour4551- New Media and Culture
PubH3001- Personal and Community Health
PubH3639- Prevention in Public Health
Span3104W-Intro to the Study of Hispanic Literatures

So I know what you’re thinking. What is this girl majoring in? Well. I am currently in the process of writing a proposal for an individualized major. I always joked around that I wanted to graduate with 9 minors instead of one major because I can’t just choose one! My degree is called The Bachelor of Individualized Study and I have three concentrations: Public Health, Design Studies, and Spanish Studies. Hence my choice of classes.

The only thing I am not excited for this semester is….I have another night class Not 1, but 2 days a week! Tonight in fact, was my first night of class! Once it starts getting lighter earlier in the night it won’t be so bad. So, tonight after pretty much running home from class and almost face planting on a slick patch of ice…I needed a snacky snack. “I scream you scream we all scream for FRO-YO.” 

While nothing beats the real thing, DIY fro-yo is healthy and cheap. You get at least 1 serving if not more of fruit! AND you can make it pennies!

Blueberry Nanner Fro-Yo
-1 frozen banana
-1/3C frozen blueberries
-2 splashes of milk (I used Vanilla Almond)
–Directions: Combine all ingredients in a small food processor and mix for 1-2 minutes. You may need to stop it a few times to scrape the sides. You know it is ready when it is light and fluffy!

I threw some raisins and carob chips on top! Other delicious toppings I suggest are fresh fruit, nuts, chocolate chips, coconut, or granola!

Lets face it. Bananas will forever be one of the most economically priced fruits so we might as well take advantage of this! Right now they are around 39 cents per pound, but during the summer months it drops below a quarter. Don’t feel bad if you splurge and buy 9 bananas. Just freeze some for later! They are the perfect fruit for fro-yo because of their natural sweetness; there really is no need for added sugar.

Benefits of The Banana
-Great source of potassium- helps normalize heartbeats and regularize water balance
-Low in sodium
-Great source of iron
-Ideal source of natural sweetness
-High in vitamin B6 and B12
-Contains a natural antacid-Great for heartburn relief
-High in fiber- Help regulate movement through digestive tract

See. I told yah bananas are almost as amazing as peanut butter. The two together are unstoppable.

What is your favorite banana recipe?

Thank you Mr:Vegetable Stir Steam

by Leave a Comment

Thank you Mr. Mailman (and the sun!) for brighting up my ca-razy day! A little baby package was waiting for me when I got home from class. After almost a week without my camera, I am finally back in action! *fist pump*

Fit

Today was a whirlwind of events. I had early morning [7:00 AM] workout with the sister. Not going to lie, it was pretty pathetic. Lets just say in order for me to be able to participate in moderate/vigorous exercise, I need my beauty sleep. I ended up doing 40 minutes of running, jogging, and walking.

The rest of my day was spent in meetings, at my internship, sitting though lecture, taking an exam, and answering e-mails in between. B-T-Dubs. I am loving all of the comments and e-mails I receive from you guys.

Foodie

When I got home, I was so hungry I almost ate my arm. Tonight’s dinner was simple, quick, and jam packed with good stuff  I made a modification of one of my favorite meals, vegetable stir fry with brown rice.

Meet: Vegetable Stir Steam with Quinoa

Get it? Instead of frying my veggies, I steamed them! It’s SO MUCH QUICKER and takes so much less manpower.

How to steam veggies?

1. Fill a sauce pan with about 2 inches of water and turn the burner to medium/high heat.

2. Mix in in ~2 cups of either fresh or frozen vegetables and cover.

3. *walk away*

4. When your water starts to boil, let your vegetables steam for about another 1-2 minutes, depending on how crunchy you like your vegetables. In total it should take under 5 minutes!

Back to my dinner. While my veggies were-a-steamin’ I reheated ~3/4C of quinoa in the microwave. Yes, I reheated. Pre making grains in bulk saves SO MUCH TIME. At the beginning of the week, I choose a grain, and make 4-5 servings for the rest of the week. I store my cooked grains in a tupperware like so.

In times like these when I am a Starvin’ Marvin, I am so glad I do this! Easy Access.

Vegetable Stir Steam w/ Quinoa

-1/2C frozen edamame

-1C broccoli

-1C green beans

-3/4C cooked quinoa

*Seasoning: Penzey’s Sunny Paris and Aged Balsamic Vinegar

So I definitely took these pictures outside, in the freezing cold. Day light savings has done wonders for taking pictures of my dinner! Look at the difference between the outdoor photos with natural lighting (above) and the inside photo with artificial lighting (below).

Cool huh?? How crazy is it that today was the first day that the sun has been out in almost a week? I could definitely see a positive change in attitude around campus with the sun out  Me like.

Anyways, I did a little nutritional break down for you..Check out these AMAZING nutrition stats: 14 g Fiber and 20 g Protein!

Calories: 350

Carbs: 51 g

Dietary Fiber 14.4 g

Protein 20.6 g

Told yah it was jam packed with good stuff! After dinner I satisfied my sweet tooth with some Blueberry Banana Fro-Yo. What would I do without my food processor?

If I told you how many raisins I ate today…you might think I’m crazy-psycho, so I’ll just keep you wondering…

How do you prefer your veggies? steamed? baked? grilled? stir-fried?

Would you rather….always lose? or never play?

[yoga sculpt] TT

by Leave a Comment

I’m alive, I’m alive! I think this is the longest I’ve gone without blogging. It feels good to be back! Anyways, remember back in June when I asked your advice on Yoga Sculpt Teacher Training vs. Personal Training? Well……What have I been up to the past few days? Yoga Sculpt Teacher Training!

I’ve mentioned this to you before, but I have been regularly taking a class called Yoga Sculpt for a few years now. Lately, I can’t seem to get enough. For a better idea of what Yoga Sculpt actually is:

“CorePower Yoga Sculpt is a total body workout designed to tone and sculpt every major muscle group. Dumbbells, body bars and free weights serve as your own personal adjuster as you move through sun salutations and other yoga postures, enabling extra length and depth in each pose. This intense, but easy to follow program compliments your regular yoga practice while pushing your strength and flexibility to new heights.” 

I like to think of Yoga Sculpt as a boot camp class infused with hot yoga. Yes, this workout is done in a 95 degree room! #hotandsweaty Anyways, this weekend I started my training. For the past 3 days (>20 hours worth), I have been a sponge learning Sanskrit, poses, flow, how to teach, what to say, what not to say, how to count, how to speak, etc. It’s been intense, but I am so glad I decided to go with Sculpt training vs. Personal training.

(On a completely random note: I decided that if I ever have three dogs their names will be Millet, Quinoa, and Chaturanga.) <—all you yogis out there will think that is clever, eh?

Anyways, here are a few other random things I’ve been up to/am excited about!

(1) Homemade Granola Bars. These were Cranberry Flax.

(2) Chunky Falls Salads

(3) My new Fall boots: They are Merrils and waterproof!

(4) Power Cookies: They are g/f, vegan, and fat free! Did I mention that they are packed with whole grains, chia seeds, and natural sugars? nom nom nom.

Namaste

What are you excited about lately?

Do you hypothetically name your future pets and/or children? If so, let’s hear em…

baked sweet potato fries

by Leave a Comment

Wow wow and wow! The highlight of my weekend was waking up Saturday morning to a facebook post from Whole Foods, featuring my most recent post on “How to bake eggs in the oven.” I am so humbled and so surprised.

I spent most of my weekend practicing the yoga sculpt series on Blake. Remember last year at this time? I began my journey to become Yoga Sculpt Certified.Well- I will be teaching sculpt at one of the Twin Cities Anytime Fitness locations. So excited to finally put my cert. to use! I just need to get my playlist down and I will be all set to go!

Speaking of playlists…anyone have any recommendations for high tempoed music that is good to workout to? I’m still in need of a few songs.

Other than a weekend full of sculpt. I also did some cookin’. Sweet potatoes have been a staple in my diet lately. They’re cheap, delicious, and easily varied. Quite like the egg.

You can bake em, mash em, sautee em, grill em, fry em, eat em raw?

This is probably my favorite way to eat a sweet potato. Cut into thin pieces, skin on, sprinkled with sea salt and cinnamon, rolled in 1T olive oil, and baked at 400 for about 35 minutes. Mmmm. It made my whole house smell like cinnamon.

I used two huge sweet potatoes to make sure I’d have some leftovers. They are very tasty eaten cold.

Right out of the oven, we paired them with some steamed green beans and grilled pork chops. I do have to say that I am a terrible griller. I tried to surprise Blake with dinner Friday night and I burnt half of the chops. Arrr! Grilling is a serious skill. That I just don’t have. YET!


What was the highlight of your weekend?

Favorite way to eat a sweet tater?

OH! One more thing…I re-organized my Workout tab. It is a LOT easier to find all of the workouts I’ve posted. Most of them are pinnable too :)

Privacy Policy