hasalyn

Wylder

On June 3, 2014, Wylder Maxwell Russell Modine came out of my belly screaming. I’d been rolled out of the delivery room like a luau pig, on my hands and knees. My mother had posted on facebook MOMENTS before I was carted away that I’d gone into labor (never mind that I’d been laboring for 24 hours), so as they wheeled me out, I yelled to Husband, “CALL HER AND TELL HER TO TAKE THAT F@#KING POST DOWN!” He did. She did. And at 11:46am, Wylder arrived via emergency c-section. He hasn’t stopped eating or screaming since. I love him. 

Leg Day - Prego

It was a long three months sans weights, I just didn’t have the energy, but I’ve been itching to get back to the gym and today I did. I’m going to feel it tomorrow. I’m reading that it’s totally okay to keep pumping iron while pregnant, just modified, so I’m lowering my weight and taking it really slow. 

Here’s today’s workout:

Barbell Squats - 5 x Sets / 10 reps e/  @ 55 lbs

Russian Deadlifts - 5 x Sets / 10 reps e/ @ 55 lbs

Leg Extensions - 5 x Sets / 10 reps e/ @ 40 lbs

Treadmill Walk - 45 minutes, 3.5 mph, 10% incline

RAW KALE CHIPS!!!

Maybe I just haven’t had real chips in so long, I don’t know what good is - but IMHO these kale chips are AMAZING. I’m a salty crunchy girl (care little for sweet) and these totally hit the spot. Like, hit the spot even more than my other favorite salty crunchy hack snack, pickles do. So tasty. And crunchy. I want more. 

1 bag chopped kale (I use the one from Trader Joe’s cut and ready to cook)

1/2 (or less) tsp. sea salt

2 tbsp. olive oil

2-3 tbsp. (or more) nutritional yeast (you can find it in the bulk section at whole foods - it’s a great “fake cheese” if you haven’t used it before)

Pour all your kale into a big mixing bowl. Sprinkle with salt, and drizzle your olive oil all over, then sprinkle on your nutritional yeast. Now mix it all up - like you’re making a salad. Once EVERY piece of kale is coated, lay out all the kale onto the dehydrator shelves. 

For the first several hours - dehydrate at 145°F (I did this overnight). Then, if you want them crunchier, dehydrate for another 8 or so hours at 115°F. My dehydrator may just be weak - so I hope your chips don’t burn. They’re amazing. 



MACRO COUNT

I haven’t been counting calories for the last two months, but instead have been eating 6-7 small meals each day. The meals are generally “clean” - though some days I drink beer or wine or use sauces I like. I’m human.

And I’ve had some good results.

- My energy really is up. I don’t get tired at 3pm like I used to.

- I finally have the will / energy to work out at night - which means I’ve been working out a LOT more regularly than I was when I was trying to wake up at 5:30am. 

- I’ve lost about 5 lbs. on any given day - which is good because my weight has been stuck here for quite a few months and it’s nice to see a little movement on the scale. Truth be told, I don’t care too much about the scale, because I know as I continue to become a barbarian (get muscles and lose fat), my weight will go up. 

But I like to be scientific about my nutrition - and want to be sure I’m actually giving my body what it needs. Enter IIFYM. 

I’ve seen a lot of people with amazing results by counting their macros, so I’m going to start trying to count mine.

It’s going to involve a lot of planning - but I’ll keep you posted. 

Here’s the goal (per the calculator on the IIFYM site): 

CARBS: 141.5 grams per day

PROTEIN: 130 grams per day

FAT: 52 grams per day

FIBER: 26 - 33 grams per day. 

CALORIES: 1554 per day - this is actually more calories than I’m used to eating. It’s also more fat than I’m used to eating. GAH! Makes me nervous!  But I’m going to trust this and see what happens. I mostly just want to get ripped like the albino barbarian I know I can be and the only way to do that is to feed my body. 

Stay tuned! 

xx/H

Strawberry Lemon Protein Pancakes with Basil Cream Frosting

Produce right now is off the hook. I can’t not buy it. I also have a hard time going through it all … so we’ve been getting a little inventive on the farm. Last week we tried spinach / pear pancakes - they were good. Though when we tried them in waffle form they didn’t hold together well … tonight we tried something a little tangier: Strawberry Lemon Protein Pancakes with Basil Cream Topping (and almonds). 

WOWOWOWOWOW. Kind of tart, 100% awesome. We’ll be making these again. 

1/4 cup oat flour

1 tbsp. coconut flour

1/2 cup vanilla protein powder, divided (I use Trutein)

1.5 cups chopped strawberries

1 tsp. lemon zest

Juice of 1 lemon (divided)

3/4 cup almond milk (divided)

7 drops stevia (divided)

1 tsp. baking powder

1 tsp. baking soda

1 tsp. raw honey 

4 basil leaves

In a blender, puree your strawberries with lemon zest, 1/4 cup almond milk and 1/4 cup protein powder.

Next combine the berry mixture with oat flour, coconut flour, baking powder, baking soda, 5 drops stevia, honey, and 1/2 of your lemon juice. Mix it all together - this is your pancake batter. 

You know how to do the rest.

While your pancake is grilling, tear up your basil and put it in the blender with the rest of your lemon juice, the rest of your almond milk 1/4 cup protein powder, and 2 drops vanilla stevia. 

When the pancake is done, top with basil cream mixture, almonds, and extra berries if you have them. Enjoy! 

xx / H

Vanilla Green Tea Egg White Protein Oats

I swear I’ll get off this tea kick at some point - but it’s JUST. SO. DELICIOUS. 

And green tea is good for you, right? 

So try these - they’re awesome. 

1/4 cup organic, quick cook steel cut oats

1/4 cup organic, unsweetened almond milk

2 egg whites

1/2 cup force steeped (super strong) green tea

1/2 scoop (16 grams) vanilla protein powder (I use Trutein) 

2 drops vanilla stevia

1/2 tsp. vanilla extract

1/2 banana and honey for toppings

In a pot on the stove, mix together your oats, protein powder, almond milk, stevia, vanilla extract, & tea. Be sure to REALLY stir them up. Bring the mixture to a boil and add your egg whites. Keep stirring - things are about to get really fluffy. Bring this mixture to a boil, stir for 1 minute and then remove from heat and let them sit for a minute or so. 

Top with bananas and drizzle on some honey. 

WOWOWOOWWOW. 

xx/H

Lemon Blueberry Protein Bars With Vanilla Oat Crust

Um … These. Are. Everything. I don’t really eat dessert - so I thought I was making these as a breakfast bar … but they are WAY too fancy / desserty / amazing for breakfast. I’m reserving them now for an afternoon kick or a post dinner hit of sweet with a glass of wine. 

Seriously. 

Try them. 

Part 1

1 1/2 cups rolled oats

1/2 tsp. sea salt

2 tbsp. coconut oil (melted)

2 tbsp. raw honey

5 drops vanilla stevia

1 scoop (1/4 cup) vanilla protein powder 

1/4 cup unsweetened, organic almond milk

1 tsp. vanilla extract

_______________

Part 2

1/2 cup organic egg whites

2 tbsp. agave nectar (more if you like it sweeter)

1/8 cup grated lemon zest

1/2 cup fresh squeezed lemon juice

2 tbsp. coconut oil

1/2 cup fresh organic blueberries

Preheat oven to 350 … 

Mix the ingredients from part one together. Try not to lick the bowl. Seriously, don’t. But it’s sooooo good. 

Scoop this mixture into a greased baking dish. Put it in the oven and let it toast for about 15 minutes.  I used a breadpan, btw - but don’t feel obligated, any baking dish will do. 

While the crisp is baking, mix together your egg whites, lemon zest, and agave nectar on the stove - medium high. Don’t stop stirring - your eggs will harden. You’re making a sort of custard here - so just keep stirring. Add in the coconut oil and lemon juice - just keep stirring. Eventually, you’ll have something that resembles pudding and when it’s thick like that, take it off the stove. 

Remove your crisp from the oven and pour the lemon mixture over it. Sprinkle on the blueberries and chill for an hour. 

AMAZING. Recipe makes about 9 bars, depending on how you slice.

xx/H

PS: This recipe was adapted from Feeding Ger Sasser - both are delicious!

White Wine Quinoa and Poached Egg Salad

Wine is one of my favorite things. White wine, meh for drinking, but YUM for cooking. I love using it in stir fry recipes and as a meat marinade for Husband. This evening’s  salad is an adaptation from this recipe - both are mighty tasty. 

1 cup tri color quinoa (Trader Joe’s has this - but really any quinoa will do)

1 1/2 cups vegetable broth 

3/4 cup dry white wine (separated)

2 tablespoons earth balance

A whisper of olive oil 

1 cup of button mushrooms, halved

5-6 scallions,white ends to light green only - chopped

Salt and freshly ground Pepper

2 cloves garlic

3 cups spring mix (or whatever greens you like - tuscan kale would be good with this too and I think next time, I’ll use some edible flowers for color)

1/4 cup of goat cheese, crumbled (or however much you like)

3-4 eggs (or however many you want)

Serves 2-3

Mix together your quinoa, vegetable broth, and 1/2 cup of wine in a small saucepan or pot on the stove. Bring to a boil. Lower the heat and cover - let the mixture simmer until the water is absorbed (usually takes about 15 minutes).

In a separate saucepan, bring water to boil for your poached eggs. 

While the quinoa is cooking, use the olive oil to grease your skillet, add butter and when both are warm, add mushrooms, scallions, garlic and wine. Sauté until softened and fragrant. Add salt and pepper to taste (though I didn’t add any). 

Combine the mushroom mixture with the quinoa and set aside. 

As your eggs cook, plate your salad leaves, and scoop out the mushroom / quinoa mixture - place it atop the salad. Sprinkle with goat cheese. When your eggs are poached, place them on the salad and sprinkle with a bit more fresh pepper. 

Enjoy!

xx/ H

Thanks to Goboroot for the inspiration! 

Peanut Butter Protein Cookies

No bake protein cookies are delicious - but I need variety in my life and this six small meals thing is killing me mid week. 

It’s just hard to be creative that often, with so much else going on. But today is Sunday, and I was in the mood to experiment. These came out pretty tasty. 

1 cup PB2

3/4 cup almond Milk

3 scoops vanilla protein powder

1/2 cup oat flour

3 cups rolled oats

3 tbsp. grapeseed oil

1 tbsp. coconut oil

1/4 cup unsweetened applesauce

3 egg whites

10 drops vanilla stevia

1 tsp. almond extract

3 tbsp. raw honey

1/4 teaspoon baking soda

1/2 cup natural, unsalted peanuts

Preheat the oven to 350 degrees. Beat together PB2, almond milk, oats, oils, applesauce, egg whites, stevia, almond and baking soda. Fold in the peanuts separately. Mixture should be thick, if it’s not add a bit more PB2. Scoop the mixture onto a greased baking sheet. Bake for 15-20 minutes, until cookies are crispy and brown. 

Dip in almond milk! Enjoy! 

TRAINING TO BE A BARBARIAN - Back Day 7/18/13

Usually on back days - I keep it pretty simple - rows, seated pull downs, and bent over rows. 

This morning though, I decided to read bodybuilding.com in between sets. Which is, btw, totally normal. I looked totally normal looking at bodybuilding videos on my phone at the gym.

Anyway, I got the big idea to add some deadlifts (which you already know I LOVE LOVE LOVE) into my back workout. But not my normal deadlifts (stiff leg).

Today for the first time, I did REAL deadlifts. And can I just say - they are effing awesome. My back is totally going to be sore tomorrow and I can’t wait. 

I owe the inspiration to this guy. Seriously, don’t be scared to try these - they really, really rock. 

ZUCCHINI BLACK BEANS & RICE

You guys! This was DELICIOUS. Crunch from zucchini and peppers, richness from black beans, belly full of goodness. I loved it. Oh … and it was easy. Perfect for weeknights.

Husband needs extra protein, so we added meat to his. Steak works nicely, but shredded chicken might be good too. My sans meat version was perfection. So #dowhatchuwant. 

1 tablespoon olive oil

2 zucchinis, chopped

1 orange (or red or yellow, you choose) bell pepper, diced

1 15 oz. can low sodium, organic black beans

1 pint of grape tomatoes, sliced in half

3 cloves garlic, chopped (I LLLLLOOOOVVVEEE garlic, so you can cut this if you’re not as into it as I am.)

1 cup brown or white basmati rice

1/2 cup shredded goat cheddar cheese 

Juice of one lime

1.  Cook your rice according to package instructions

2.  Heat oil in a large skillet over medium. Add zucchini, bell pepper, and garlic. Cook for five minutes or so, making sure to stir it up.

3.  When the zucchini is softened, add beans, undrained tomatoes, and drizzle on that lime juice. 

4.  Add rice. Stir it up. And let it stand until the liquid is absorbed. Sprinkle with cheese. Done and yum. 

Adapted from Ready, Set, Eat