Food Addict

Hello Friends. Just checking in after what's been a long break from the blog!  I wanted to update you as I continue my laser treatments at Advantage Body Clinic. A bit of history ~ I have stretch marks from two pregnancies.  I had a tummy tuck six years ago to get rid of sagging skin and repair a separated abdominal muscle.  The surgery was wonderful, no more sagging skin, but it didn't get rid of the stretch marks. For the last half year (or so) I've been undergoing treatments at Advantage.  Using 'Fractional Laser' technology, Kathryn and Karen are adamant I will be stretch mark free when this process is complete.  I have had six treatments, I have noticed much improvement in the appearance of my stretch marks, but they aren't gone.  It seems my surgery, which stretched the skin, impacts the laser treatments.  It doesn't mean it won't work, it will just take longer. Again, one of the great perks of these treatments, which promote collagen prod

Hello Friends, Many of you may know that I am a fan of Quest Bars.   Sugar free, gluten free, low carb.  Here's the link for all the nutrional info on them.  www.questproteinbar.com Anyway, I was super excited about the new cookie dough flavour that's been released, but alas, it's not available in Canada....I wanted to try it because my friendly neighbourhood FUEL Supplements store owner, Aaron, told me he heard you could bake them up like little cookies. Well, that got me to thinking.  Why would it be limited to the cookie dough variety, why not peanut butter or apple pie.  With just a few available moments this morning I tried it...so great.  Instead of noshing into a bar, I nibbled on 10 tiny cookies...crispy on the outside, soft and chewy on the inside. Here's how I did it. I chose to use the Peanut Butter Flavour.  I cut the bar into squares and placed on a tinfoil covered baking sheet, misted with PAM. Into a 325 degree oven for about

Hello Friends, I'm just back from a glorious Mexican All-Inclusive Vacation.  When I hear the words 'all-inclusive' two things come to mind...food and booze!  Combine those with a bikini and my anxiety goes into over-drive. Those of you who follow my blog, know about my food and body issues.  A year (2012) of competing in figure competitions and the extremely strict diet that comes with them have both helped and hobbled me when it comes to accepting how I look.  I know how I look 20 pounds lighter...and quite frankly I liked it.  However, I also know that a continuous diet of fish, yams and spinach does not a life make.  So I am working continuously to balance it all out. My downfall on this trip were the delightful little sandwiches that arrived at our pool every day at 11:30.  Some days they were shiny little buns stuffed with tuna salad, other days coissants with ham and cucumber.  There were clubhouse style (with white bread of course) and always lots of

Hello again! You know what they say...if you still look cute after your workout, then you didn't work out hard enough!  Well here's proof that I worked out hard and then for some reason felt like getting out the video camera to talk to you...please forgive my appearance but I had something to say!! (and so did Archie my bird...if you're wondering what the squeaking noise is in the background!)  This is the icon for the timer I purchased from The App Store. Here is some additional info on Tabata taken from 'Tabata Pro Online' What is Tabata Training? With Tabata training you exercise for 20 seconds then rest for 10 seconds, and repeat 8 times. This with a short preparation time before starting is a Tabata. It's that simple. This technique discovered by Dr. Izumi Tabata in Tokyo gives you maximum benefits in a short period of time. Benefits: It burns fat! Tabata raises your metabolism (great for morning workouts) It's fast! You ga

Happy Sunday! I love granola...I never eat granola because I don't like the added sugar that comes with it.  I crave that cinnamon aroma and crunchy, warm goodness with a splash of milk and fruit.  In the cereal aisle I often stop and pick up a package of granola just to read the nutrition information and ingredients in the hopes that something has changed...it hasn't!  About 15 grams of added sugar per serving. I have friends who make granola...but the recipes they use call for brown sugar or syrups that don't fit into my eating plan.  I set out to make oatmeal this morning...as I always do...but my enthusiasm wasn't there...I wanted crunch and so in a moment of inspiration this is what I came up with.... Guiltless Granola Here's what you need: 1/2 cup OLD FASHIONED OATS 2 TBSP E.D SMITH NO SUGAR ADDED SYRUP 1/2 scoop PROTEIN POWDER 1 tsp VIRGIN COCONUT OIL 1 TBSP UNSWEETENED COCONUT FLAKES CINNAMON to taste   Mix everthing together so oatme

Hello Friends, This is another installment in my journey to be Stretch Mark Free!  Those stubborn little 'badges of honour' ha...whatever...they are annoying and I want them gone!  Readying myself for the 'discomfort'! I've enlisted Kelowna's Advantage Body Clinic in my stretch mark assault. www.advantagebody.ca I'm half way through treatment and things seem to be progressing nicely.  It's hard to see exactly what's going on using photos because the biggest, initial changes are in the texture of my skin.  Overall, it's tighter (a BIG BONUS!) and the stretch marks themselves are no longer raised.  They are still visible but I love that when I run my hand over my stomach I can't feel them.  So changes are happening...slowly...but patience is a virtue!   After three treatements...   Prior to first treatment...(better lighting) Again, it's hard to portray in the photos, but I am encouraged.  Today was the 4th tr

Hello Friends! Thanks to my friend Laura for inspiring this quick, weeknight meal creation.  We workout together and we were comparing dinner notes.  Laura said she was going to make Fish Tacos...so I did too!  So delicious...lots of planned leftovers...healthy and best of all easy!!  I'm sure there are more 'gourmet' ways to do this, but I love the shortcuts that make it do-able midweek! Here's what you need. White fish of your choice (I used tilapia because that's what was in my freezer) Cajun Seasoning (your choice of brand, opt for low sodium if you can) Whole Wheat Tortillas (small ones) Cabbage (I used coleslaw mix) Green Onion (Laura used red onion which I think would be delicious too) Avocado (or guacamole) Salsa Lime juice (lots of it) Place fish on a baking sheet, squeeze lime juice over it and coat with cajun seasoning.  Bake according to directions. (If you are using a convection oven I like to overcook a little, makes it almost crispy

Hello Friends! As some of you may (or may not) know I am in the midst of laser treatments to 'erase' stretch marks.  Those little 'cat scratches' that came about as a result of two pregnancies, one of them resulting in a 10 pound baby!   Kathryn and Karen at Advantage Body Clinic in Kelowna have been taking very good care of me.     If you have any questions about the treatment give them a call. 778-478-0378 The treatment itself involves some minor discomfort, but the after burn that comes once you're out the door can take your breath away!  You know what they say, though...no pain, no gain! I have noticed that there is less redness and the stretch marks are already less pronounced.  They lay flat, in line with the healthy skin. Pictures always tell the best story though, so here they are...  Before Treatment     After three weeks (prior to treatment #2)     After six weeks (prior to treatment #3)     Now about the

Hello Friends, I have a mild obsession with stuffing chicken right now.  I guess it's because I eat so much chicken I am always looking for ways to add some fun and flavour!  I came across a delicious stuffed chicken recipe that my family enjoyed for Sunday Dinner.  A shout out to Food Network here because it belongs to Chef Michael Smith, not moi...but I give it a two thumbs up. Pesto Stuffed Chicken wrapped in Prosciutto impressed even my picky eater who was initially none too pleased about the look of the green pesto but then loved the taste! Photo from Food Network Here is the recipe with my notes in purple! The Pesto 1 large bunch fresh basil 1 cup pine nuts 1 cup grated Parmesan cheese Salt Olive oil ( drizzle in while blending, just enough to get the desired consistency ) clove of garlic   The Chicken 4 boneless, skinless chicken breasts 8 slices prosciutto ( I used 4, one for each breast ) 12 asparagus spears Directions The Pesto