Breakfast! Not a protein rich brekkie bowl but a delicious serve of granola and fresh fruit with almond milk. This is the part where I announce I am not currently doing the F45 Challenge as I am about to go to the United States for a 6 week holiday, and you can imagine how hard it would be to follow it and give it my all, especially as I’m spending 10 days at Disneyworld. But I am looking forward to coming home and absolutely smashing the first Challenge off the rank in 2019! I’ll no doubt need to, haha
But I would love to stay in the loop and keep updated with how you’re veganising your meals! Tag your pics #f45challengevegan !
Good luck to everyone doing Challenge #20 - train hard, prep your meals, you got this!! 💪🏼
🍒 Cherry Ripe Smoothie! 🍒
Was happy to see my favourite thing on the whole #f45challenge meal plan back yesterday. My recipe is very slightly different even though it’s already vegan. I don’t feel this smoothie needs coconut oil as it already has the desiccated coconut.
150g frozen cherries
2 tbsp. plant-based chocolate protein powder
2 tbsp. desiccated coconut
15g medjool dates
350ml unsweetened almond milk
1 cup ice
Add ice to blender and crush. Then add remaining ingredients and blend until a smooth consistency is formed.
Pour the smoothie into a large glass.
What’s always so surprising about the F45 challenge meals is that the ones that sound the most bland and boring can often be the tastiest and most enjoyable. Not everything needs to be complex.
I’ve mentioned the Orgran Vegan Easy Egg as a substitute in the past, but since I haven’t had eggs for so long, the texture and flavour of it can get to be too much for me because it’s so close to the real thing. So for this morning’s snack I used tofu and hear me out, if you don’t like tofu, you’re doing it wrong. Or maybe your tastebuds just need more time to adapt. It’s all about how you flavour it. I used onion powder, garlic powder, turmeric, salt & pepper, and B12 fortified nutritional yeast. I also used basil instead of baby spinach because it goes so well with tomato. Really delicious!
I’ll get my greens in later today.
Since releasing the option to order meals online, thereby eliminating what many feel is the hardest part of the challenge (food prep), is anyone else bummed now more than ever that @f45_training STILL don’t have a vegan meal plan in place? We may have been forgotten about, but here in Newcastle @newcastleveganeatery have our backs! They offer delicious, well balanced vegan meals delivered to your door! The owner of this business just won the title of Australia’s Hottest Vegan by @peta_australia , so he knows a thing or two about good health! 😜
Lunch today was marinated tempeh cutlets with grilled capsicum, brussels sprouts and coleslaw. Remember to mix things up, and use lots of colour in your meals - we eat with our eyes first and colour makes food more visually appealing. Brussels sprouts are delicious when cooked properly- promise!
Spring is definitely my favourite time of year and I can hardly believe I am about to miss the next couple of months, but I have always wanted to spend a Halloween in “The Fall” (eating, drinking and carving all things pumpkin.)
So until then I’m just gonna soak up this glorious Australian sun eating all my favourite fruits coming into season. Lunch is this strawberry banana nice cream with mango, blueberries, gold kiwi, pomegranates & muesli.
The 8 Week Challenge may be over, but when you set a new goal, you need to keep going! I missed fruit on the challenge so I treated myself to this delicious Acai Bowl. The new goal is to make my ‘After’ photo my ‘Before’ photo! This may take a little while considering I am going to the U.S for a fairly long holiday soon. But that’s Ok.
Your speed doesn’t matter : forward is forward!
Results are in! After 42 sessions at F45 and 8 weeks of mindful meal planning: - 5.5kg
Skeletal muscle mass stayed exactly the same (this is a win for me considering I normally lose muscle when I drop kgs)
- 4.3% body fat
- 25cm from whole body
- 4 Visceral Fat level
- + 6 points InBody total score
Overall happy with my results, especially with the InBody score as it’s the highest it has ever been!
Delicious breakfast of warm porridge with berries, nuts and seeds. I learned today that brown sugar is a better option than pure maple syrup. 1 tsp of brown sugar is 17 cals, while 1 tsp of maple syrup has 52 🙃
Last night’s hemp seed corn fritters were a cinch for substituting the eggs- I simply boiled and mashed a sweet potato and used it to bind everything together!
Had to have them tonight as I was out of town last night with no access to cooking appliances, and no way was I having them cold! I also added a buttload of nutritional yeast after the photo was taken. I mean, it was drowning in it.
1/2 medium sweet potato
1 zucchini grated
1 tbsp. hemp seeds
1/4 cup flaxseed meal
1 shallot, chopped
1/3 cup frozen corn, thawed
1 garlic clove, crushed
1 tsp. mixed Italian herbs
1 tsp. olive oil
2 cups mixed lettuce leaves
Nutritional yeast flakes
Boil the sweet potato (in small cubes) around 10-15 mins. Mash and set aside.
Heat 1 tsp. of olive oil in non-stick fry pan over medium temperature and saute the shallots and corn with garlic for a few minutes. Once cooked transfer to a bowl
To remove the moisture from the zucchini, place the zucchini in a sieve and a bowl underneath to catch the liquid. Using the back of a fork, press down on the zucchini to remove the moisture. Once the moisture has been removed from the zucchini, mix it with the corn and shallots.
Add the flaxseed meal, hemp seeds and Italian herbs to the bowl. Season with Himalayan salt and pepper. Stir well. Add potato mash and mix thoroughly.
Using the same fry pan, heat one teaspoon of olive oil over medium temperature. Using a 1/2 (measuring) cup, scoop the mixture into the pan, allowing room for the mixture to spread. Cook for 2 minutes or until golden brown underneath and flip over. Continue cooking for a further 1-2 minutes. Transfer the fritter to a plate. Repeat this process until all the mixture has been used (should make 4 large fritters)
Add the mixed lettuce leaves to a plate and place the hemp seed and corn fritters on top.
Serve with nutritional yeast flakes.
I can hardly believe we are into the 8th week of the #f45challenge ! One thing I have learned is, once you need to deviate a little from the plan (as a vegan certainly would), it can generate the mindset of being able to deviate a LOT. @f45_training really need to sort it out and get us a vegan meal plan! I’m a sucker for stringency in a regimen and if there was a plan I could absolutely follow to the letter, I think I would have had more success so far. That’s not to say I am unhappy with my efforts! It’s just something I have observed.
As with each week, I’m giving this final week everything I’ve got!
Life can be so much better than mushroom and ricotta salad. Hence, today’s lunch was mushrooms, kale, capsicum, shallots, snow peas, thai marinated tofu chunks, and a few leaves of baby bok choy. I use onion and garlic powder in most of my dishes for added flavour. This was one of my favourite dishes so far. At the moment I can’t get enough of organic lacinato kale!
I can’t believe there is only one week left of the challenge. This time next week I will have my scan results! Today’s lunch needed a few mods- the vegetarian version required 150g of ricotta per serve. I think that’s too much coagulated by-product of an animal by-product for anyone.
The mainstream version also required pork, so rather than eat the fourth most intelligent creature in the world, I swapped it all out for a couple of veg patties, some Tofurky roasted chick’n pieces, and shavings of Vegusto and @mylifebio cheese. T’was good 🌱
This morning’s breakfast of maca chia pudding. As usual I left out the stevia! This one could have really used some berries but otherwise it was very nice.
1 tsp. maca powder
2 tbsp. chia seeds
4 almonds, chopped
3 walnuts, chopped
1 tbsp. coconut flakes
200ml unsweetened almond milk
1/2 tsp. stevia or 1 tsp. natvia
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Add the almond milk into a medium sized jar and mix in the chia seeds, nutmeg, cinnamon, stevia and maca powder
Once the chia pudding is well combined, refrigerate overnight or 1-2 hours to set
Once the chia pudding has set, sprinkle the chopped almonds, walnuts and coconut flakes over the top
My version of the tofu strips and cauliflower tabouli was simplified because I couldn’t mentally stomach adding tomato and greek yoghurt to this dish. 🤢
So it’s not tabouli at all anymore... now it’s just cauliflower and tofu 😂
But it was still delicious! For the record I would have used a natural coconut yoghurt to sub and added the lime juice. Insead I threw in some fresh green beans and organic kale and called it lunch 👍🏼
Week 7! What. A. Ride! Hang onto your hats, because this third and final stage are where real change occurs! I remember the shock of the last challenge, where the results really started to show in the last two weeks. Who knew what a difference that short time would make!
Housemade beans, the last meal of week 6 - my last goodbye to any sort of bread now that we have entered the World Series! World Series is the ultimate phase in creating a fat burning machine. For the final two weeks, the meal plans will transition into a high fat, low carb eating regime to stimulate metabolism, enhance fat burn, support energy requirements and suppress appetite. It’s going to be tough, but 14 days tends to fly by, so I am going to stay mentally strong and remember why I started.
Still playing catchup. There is nothing like a good smoothie to give you an energy boost!
If it’s chocolate flavoured, I’m all up in it. Almond milk, banana and plant based protein powder, raw cacao, rice malt syrup, topped with chia and flaxseed, and some shaved coconut.