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I found this recipe on www.fabgrandma.com. Fab Grandma states that it was originally from QVC, the shopping channel on TV and claimed that it was the best meatloaf she had ever eaten. I have to agree. It is fabulous. I made minor modifications to make it casein free as well.

INGREDIENTS:

• 1 1/2 lbs ground meat (I used equal parts extra lean ground beef and extra lean ground turkey)
• 3/4 c Gluten Free oatmeal
• 1 c almond milk
• 1 egg
• 1 onion, chopped
• 1 tbsp Braggs
• 1 1/2 tsp salt
• 1/2 tsp dry mustard
• 1/4 tsp black pepper
• 1/2 tsp sage

Topping:

• 1/2 c GF catsup
• 2 tbsp GF mustard (I used GF dijon)
• 2 tbsp brown sugar

INSTRUCTIONS:

1. Mix all ingredients well, shape into loaf and put in ungreased pan.
2. Mix topping ingredients and spread on top of meatloaf.
3. Bake at 350 degrees for 90 minutes.

This recipe was originally created by Graeme Thomas, a leading sports nutritionist and weight loss coach (www.graemethomasonline.com). I made some modifications which I have included below. When I initially read the recipe I was very sceptical that it would taste good considering it has spinach in it, but to my surprise and delight, the spinach and berries blend together beautifully. Try it & get your kids to try it too (just don’t tell them it has spinach!)

INGREDIENTS:

• 2  cups baby spinach (I used only 1.5 cups)
• 1/2 cup frozen mixed berries (I used blackberries and strawberries)
• 2 tbsp flax seeds (I only used 1 tbsp)
• 1 – 1 1/2 scoops protein powder (I used 1 scoop of vanilla protein powder)
• 1-2 tsp unsweetened cocoa (I omitted this)
• 3 tbsp coconut milk or 1/2 cup almond milk (I used nonfat vanilla almond milk)
• ice (I omitted this)

INSTRUCTIONS:

1. Blend together for 30 seconds. Drink!

Ok, so I still have quite a bit of work to do. Not only diet-wise but also in terms of my posing. The shots you see above were the best of the bunch and trust me, some were pretty fugly! Funny how much of an impact lighting can have on how cut you look, but I’m trying not to let it get to me. Ok, I rushed upstairs and jumped on the scale to make sure I hadn’t put on ten pounds, but afterwards, I was calm (LOL). Anyhow, I’m going to keep practising my posing and I will also really concentrate on tightening up my diet from here on in. Not much time left now, only about 5 weeks to go.  PS. See my bra in the background? I just stripped right down in the office cause I was too lazy to walk downstairs.

This recipe was given to me by my friend MJ, one of the fittest women I know. I made a few modifications to her recipe to suit my taste. Hope you enjoy it as much as I did.

INGREDIENTS:

• 6 – 8 small meatballs (homemade or store bought i.e. blue menu lean italian)
• 2 cups brocoli slaw
• 6 – 8 grape or cherry tomatoes, cut into halves
• 1 c sliced mushrooms
• 1 tbsp sesame or avocado oil
• 1.5 – 2 tbsp balsamic vinegar
• 1 tbsp sunflower seeds
• 2 tbsp feta cheese
• Mrs. Dash to taste

INSTRUCTIONS:

1. Microwave on high for 3-4 minutes.
2. Mix together and enjoy!

This soup tastes decadent but isn’t at all. I wanted to post a photo but we ate it all before I had a chance. It was a great hit with the two older kids (the younger ones not so much). The soup is nice and thick and has the consistency of a great chowder so it fills you up nicely.

INGREDIENTS:

• 2 tbs low-sodium soy sauce
• 1 onion, chopped
• 2 small sweet potatoes, diced
• 1 large carrot, cut into half moons
• 1 celery stalk, thinly sliced
• 1/2 red bell pepper, diced
• 1 lb shrimp cut into small pieces
• 1 15-0z can crushed tomatoes
• 32 oz low-sodium garbanzo beans, rinsed and drained
• 1/2 c. chopped fresh cilantro
• 3 tbs natural peanut butter
• 2 tsp curry powder (red)

DIRECTIONS:

1. Heat 1/2c. water and soy sauce in a large pot.
2. Add onion and sweet potatoes.  Cook for 5 minutes over high heat, stir occasionally.
3. Add carrot, celery, and pepper.  Cover and cook 3 minutes, stir occasionally.
4. Cook chicken over med-high heat with a little salt and pepper in a seperate pan.
5. Add chicken to soup.
6. Stir in tomatoes, stock, beans, and cilantro.
7. Blend peanut butter with 1/3 c. water and curry powder.  Add to soup.
8. Stir to mix well.  Cover and simmer for 10 minutes.  Serve in 1 c. servings.

NUTRITIONAL INFO:

• 140 Calories
• 3 g. Fat
• 0g Sautrated Fat
• 0 g. Trans Fat
• 55mg Cholesterol
• 400mg Sodium
• 15 g. Carbohydrates
• 3g Dietary Fiber
• 3g Sugars
• 13 g. Protein (more with chicken)
• 2mg Iron

* From Oxygen Magazine

*Recipe modified from Oxygen Magazine

INGREDIENTS:

• 1 whole wheat wrap (I used a gluten free multi grain wrap)
• 1 egg white
• 1 whole egg
• nonstick cooking spray
• 1/4 c bell pepper
• 1/2 onion, diced
• 1/2 c salsa
• 1/4 c park skim shredded mozzarella cheese (for extra flavour, we used 1/8 c mozzarella and 1/8 c of feta instead)

INSTRUCTIONS:

Preheat oven to 350 degrees.

1. Bake wrap for 10 minutes.
2. In a small bowl scramble eggs and pour into pan coated with cooking spray.
3. Scramble eggs in pan. Add veggies to pan and saute for for 5 minutes more.
4. Spread salsa on tortilla, top with eggs & veggie mixture and cheese.

My friend MJ and I attended an International Drug Free Athletics (IDFA) contest preparation workshop in Montreal this weekend. The first half of the workshop covered contest rules and preparation basics, like suit & shoe requirements, tanning & make-up, drug testing and the differences between the competition categories and what to expect the day of the competition. The second half of the workshop focused on practising how to walk in 5 inch heels (yes, this is a skill) and how to properly execute the T walk and the mandatory poses. We also got to meet the IDFA founder, Shaun Campbell (see his picture with MJ below) and got a free T-shirt. Hey, everyone loves free stuff!

Posing is hard! I have no idea if I’m wearing my suit properly (it’s all attached) or how to do the “lat spread” (the correct contraction of your back muscles that gives you that nice V taper and makes your waist look small).  Trying to breathe while flexing every single muscle in your body and sticking our your bum isn’t easy. I think I passed out a few times while taking these photos but I can’t remember for sure.

I decided it was time to attend a posing workshop this weekend to get a professional’s opinion and assistance, so tomorrow I’m off to Montreal with my girlfriend, MJ. Last time we drove to Montreal together we got lost for about two hours and ended up in a pretty dicey neighbourhood. And this was with a GPS on hand (don’t ask). Wish us luck!

Date: February, 2012

Time: 1:30 pm

Location : Centre Sarto Desnoyer, 1335 Bord du lac( Lakeshore), Dorval, QB H9S 2A5

Room: S-023

Cost: $60 payable at workshop / payable a l`atelier

www.UFEshows.com

INGREDIENTS:

• 4 cloves garlic, crushed
• 1 medium yellow onion ], chopped
• 1 jalapeno pepper, seeded & diced
• juice of 1 lime
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 2 tsp thyme
• 2 tsp allspice
• 2 tsp black pepper
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 lb tilapia

INSTRUCTIONS:

1. Combine all ingredients except tilapia in blender and puree
2. Place fish in bowl and coat with puree. Let marinade for at least 1 hour or overnight.
3. When ready to cook, spray nonstick skillet with cooking spray and cook fish over medium high heat for about 3-5 mins per side

*Recipe from Oxygen Magazine