I am inspired and ready to get back to regular blogging because I have so much I want to share with all of you.
At the beginning of the month I went back to school to become a certified NTP, which is a Nutritional Therapy Practitioner. I am LOVING the coursework and learning a ton (my head is swimming in a good way). Sure, it is hard to balance family life (always #1), my business, and schoolwork, however what I am learning is making it all worth it. At the end of June I will be fully certified and will be able to expand my practice.
Currently the majority of my clients are focused on aesthetics and helping them achieve their goals is extremely rewarding. I will continue to offer those services, however my main focus will move toward wellness and how I can help people restore their health through nutrition.
I was drawn to the NTA’s belief that there is not one diet that is best for everyone, but that we need to focus on the bio individuality of each person and figure out what works best for their system. Through Nutritional Assessments, hands-on Functional testing, and Lingual-Neuro testing I will be able to determine which body systems we need to focus on restoring and which vitamins and minerals are deficient.
You all know I have personally experienced the healing powers of nutrition and lifestyle changes. I am beyond excited to join the movement by sharing this information with clients. I am so grateful that I learned early on in my autoimmune diagnosis’ about the power of nutrition and truly look forward to paying it forward.
It’s been about two years since I did my first macro-based cut/diet (click HERE for details). Since then I have focused my attention on building-up my metabolic capacity as well as trying to add as much muscle as possible…easier said than done. Click HERE for details on the Reverse Diet I completed after my cut two years ago.
I thought it would be fun to do another cut and document it for all of you to show that I am now able to diet-down on much higher macros than before. My goal is not to lose much weight, but rather to lean-down a bit right in time for swimsuit season.
I am currently following the Paleo Autoimmune Protocol Diet with a few successful reintroductions added back in (eggs, tomatoes, peppers). This diet has been SUCH a big help in my attempts to control my autoimmune diseases. I have also been battling a pretty significant candida overgrowth with the help of my functional medicine practitioner. Next month I should have an update on that since I just sent my latest tests into the lab.
Here is where I was prior to my original cut back in 2015:
Here is where I am as of this morning (my weight is pretty darn similar in both pictures):
Daily – 130C/130P/120F
As you can see my macros are pretty consistent now versus the carb cycling I did before. My current macros are also MUCH higher in fat. I find that I feel better eating higher fat and stay more satiated. I will most likely add in a refeed day, but will keep my macros as is for this first week.
It is exciting for me to see that in two years I have been able to increase my cutting macros from an average 1553 calories a day to 2120 calories a day…that’s huge. I am proud of that 567 calorie increase PER DAY!
My workouts are also less intense and shorter in duration than they used to be. I used to average 90 minutes a day 6 days a week and now I lift between 45-60 minutes 5 days a week and walk at about 3.5-4.0 mph for 45 minutes to an hour twice a week.
Feel free to let me know if you have any questions as I document this process. If you would like me to help you get ready for summer, please click HERE to learn more about my programs.
It is that time again…time for me to go pumpkin crazy. Let’s see, so far this week I have had a Pumpkin Pie Smoothie (someday I’ll get around to writing down my recipe), pumpkin tamales (Thank you Mother’s Market!!!), and I ate my fair share of pumpkin while developing the recipe that follows…one that is sure to become a favorite for me.
I bought 10 cans of organic pumpkin at Trader Joe’s last week (no joke) and set to work in the kitchen to work on an idea I had while trying to fall asleep the night before. Apparently that is what I do. While other people have sugarplums dancing in their head, I have pureed pumpkin.
My first dessert hummus (Peanut Butter Chocolate Chip) was such a hit with my kiddos that I wanted to come-up with another dessert hummus which would satisfy their sweet tooth and pump them with lots of fiber and protein. This new dessert hummus recipe is even healthier than my first since it is nut-butter free and thus low-fat.
I hope you enjoy this recipe as much as I do…I have been known to eat it by the spoonful.
Rest assured, there is sure to be lots of pumpkin on Veggie Grettie reader’s future.
15 oz. can organic chickpeas, drained and rinsed
15 oz. can organic pumpkin
10 Medjool dates, seeds removed
1/2 cup plant-based milk of choice (So Delicious almond or coconut milk works great)
1/4 cup So Delicious creamer (I used vanilla)
1 Tbs. pumpkin pie spice (That is NOT a typo, I like LOTS of spice)
2 tsp. alcohol-free vanilla
2 SweetLeaf stevia packets
Place all of the ingredients into the food processor (a high-speed blender will probably work, but I haven’t tried it) and pulse a few times to incorporate. Process for 1-2 minutes and stop to scrape down the sides.
Just a quick update to let you know that the thyroid protocol I recently posted about is working (Click HERE to read)!!! I have enjoyed reading all of the wonderful comments you left on the post.
I went to the doctor to get my blood test results and my levels look much better…we are not there yet, but we are making definite progress!!! My doctor wants me to keep doing what I have been doing and I couldn’t agree more. I will retest in 4 months to see how everything is progressing.
I am so happy that the nutritional protocol is helping vs. having to increase my thyroid medication more.
We all have our vices. Some people are addicted to sweet, some to salty treats. While I would love to have everyone avoid processed foods entirely, those of you who still eat Doritos on occasion (gasp!) now have a better option.
I haven’t had “real” Doritos for years, but I still remember what they taste like and in my opinion Simply So Sweet Chili Tortilla Chips taste like a cross between Nacho Cheese Doritos and Cool Ranch Doritos with a chili bite.
One of the major plusses as far as these chips are concerned (besides the fact that they taste great) is the fact that all of the ingredients are pronounceable AND recognizable. In addition, they contain sprouted: golden flax, chia seed, quinoa, radish seed, and broccoli seed.
The chips are also:
Low sodium (only 95mg per serving!)
Has no trans fat
No artificial colors, flavors, or preservatives
The fat content is much higher than I’d like it to be (7 grams), however it is still lower than Doritos.
So…IF you are a Dorito eater (which I hope you are not), please, please, please find a healthier alternative like Simply So Sweet Chili Tortilla Chips.
Below you will find my food log for Day 2 of the cleanse…
7:30 am – Woke-up and read a little in bed (Reading a book to review for you). Tuesdays my hubby wakes-up with the kids, so this is my time to sleep-in a bit more and do a little work.
8:30 am – Ate a big bowl of watermelon
9:00 am – Made a stir fry* to keep in the fridge so my husband would have something to quickly grab for lunch
* Used a bag of frozen asian vegetables, half a bag of frozen sliced shitake mushrooms, 1/2 an inion thinly sliced, 3 bags of Shirataki fettuccini noodles, some tamari, and some Sriracha sauce. I am guestimating that this will probably be enough for 3 single meals.
9:45 am – grabbed a handful of grapes and then headed-off to do 40 minutes of cardio on the recumbent bike.
11:25 – grabbed a banana to eat on the way to my hair appt. and also brought along a quart bag FULL of veggies (red and orange peppers, celery, baby carrots, tomatoes).
11:45 am – ate half the bag of veggies
12:30 pm – ate the other half
1:00 pm – STARVING, but still at my appointment.
After my appointment I ran to the store to buy more bananas (going through them like crazy in this house) and some fresh basil…can’t wait to eat.
2:00 pm – Bliss! Eating a Chocolate Banana Freeze (too thick to be called a smoothie, more like soft-serve ice cream). I made it with about 2/3 cup water, one of the sweet potatoes I prepared yesterday (without the skin…I ate that while making the smoothie), a zucchini, huge handful of spinach, some cocoa powder, a little vanilla creme stevia, 2 small frozen bananas, and a BIG handful of ice. It made about 24 ounces.
3:45 – 5:00 pm – Sipped on 24 ounces cold water mixed with one scoop of NanoGreens.
6:30 pm – Bowl of seaweed salad with butter lettuce and lite rice wine vinegar, as well as bowl of the Shirataki noodle stir-fry I made in the morning.
8:00 pm – I plan on having a bowl of berries with cinnamon after I put the kids to bed.
Still feeling great! I didn;t do a very good job of planning when I went to get my hair done and should have brought more food with me, but that Chocolate Banana Freeze did a great job of filling me up when I got home.
I want to remind you to enter our Blissmo giveaway for a Summer Skin-dulgence package by Skin Organics. In order for the giveaway to go live we need 40 people to enter…let’s get to 40!
The package includes:
– 2 oz Cucumber Sage Calming Mist
– 1.7 oz Pomegranate Daytime Protection
– 0.5 oz Super C Vitamin Cocktail
– 1 oz Papaya Gentle Eye Peel
HOW TO ENTER – Click here to go to the Blissmo Website and sign-up for Blissmodaily deals be a (This is a required step for entry for the giveaway). Once you have gone to Blissmo and signed-up, please come back to THIS VEGGIE GRETTIE POST and leave a comment telling me you have signed-up for their daily deals.
DISCOUNT – If you are itching to buy today’s product and don’t want to wait to see if you’ve won, Blissmo is offering the same package as the giveaway for 57% off today. Blissmo has also offered Veggie Grettie readers an additional 5% off (use the code “trybliss” at checkout).
"The diet that helps to reduce weight in the short run needs to be the same diet that creates and maintains health in the long run."
~T. Colin Campbell
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