Month: October 2017

New, new, new!

One thing I have learned along the way is that the best way to keep myself motivated on this journey is to not be afraid to try new things.

I have completed over 15 different programs in the past 3 1/2 years.
I have mixed up my nutrition with new recipes, added Intermittent Fasting, and lowered my carb intake.
I focus on new personal development and challenges almost every month with my group.

You have to keep in new!
Your body will thank you for it with continued change.  If you keep doing the same thing and eating the same thing and even eat the same way you will plateau!

This week I am trying out a few new recipes from our newest program that I am super excited about.

I will be running an exclusive group with 10 people looking to get started on this journey with me.

These 10 lucky people will get:

• an easy to follow meal plan
• delicious recipes made with simple ingredients
• tips on meal prepping for busy lives
• a shopping guide
• 1 week of workouts
• a meal replacement shake that will make 1 meal each day super easy!
• daily support, motivation and tips in an exclusive group just for us!

Are you ready for something new?
Are you needing step-by-step instruction on how to get started and stay motivated?

This is your group! 

I can’t wait to hear from you!

I got these brown rice ramen noodles at Costco a while back and we love them in our chicken noodle soup, but I really wanted to try a different recipe using them.

While searching Pinterest a recipe for vegetable ramen came up.  I was intrigued and a little bit intimidated.

I am a simple recipe kinda girl and the recipe I saw had a lot of ingredients I did not have  on hand and have never used.  It looked really good though and I am always looking for new vegan/vegetarian options so I went for it with a few changes to the original recipe.

Vegetable Ramen

• 2 squares of ramen noodles
• 1.5 tablespoon Liquid Amino (or low sodium soy sauce)
• ½ teaspoon coconut sugar
• ½ teaspoon sesame oil
• Fresh ground pepper
• 2 tablespoons avocado oil
• 2 cloves garlic, minced
• 1/2 cup red bell pepper, diced
• 5 fresh mushrooms, sliced
• 1 medium carrot, julienned
• 1 ½ cups shredded cabbage
• 1 tablespoon cooking wine
• 1 cup fresh mung bean sprouts

Bring 6 cups of water to a boil. Add the noodles and cook for about 45 seconds to a minute, using a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its square form. It’s important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch.

Combine Liquid Amino, sugar, sesame oil, and  pepper in a bowl and set aside.

Heat your pan (or wok if you have one) over high heat, and add oil and garlic.  Immediately add the peppers, mushrooms, carrots, and cabbage, and stir fry for 1 minute.

Next, add the cooking wine and stir-fry for another 15 seconds.

Next, add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mixture evenly over the noodles. Stir-fry for about 20 seconds using a scooping motion until the sauce is well distributed.

Finally add bean sprouts. Mix well for another minute and serve!

This made 3 nice lunch servings or 4 if serving as a side.

Here is your nutritional information:

It was almost better the next day and to be completely honest I ate it cold and it was super delish!  😉

Enjoy!