post #2

I'm posting a little information about how to calculate container amounts.  We will likely all be slightly different, but we will all be following roughly the same plan.  That's why I plan to share recipes with container counts with you.  I think some of you have already searched a bit on Pinterest. This is a great recipe resource and they often include container counts.
This person has a good rundown of it
http://thefitnessfocus.com/21-day-fix/how-to-calculate-your-21-day-fix-calorie-and-container-level
Or you van also visit the beachbody site itself...
https://www.beachbody.com/beachbodyblog/nutrition/3-steps-for-successful-21-day-fix-meal-planning

I think that's all for now...please let me know if this information is uploading correctly
Ttfn, Annette

Day one - grocery shopping and meal prepping

Hi guys...especially Jen, Jeanine and Gloria

This is my first blog entry, I suspect it won't be the last today...I'm just about to head out to the grocery store.  I'm focused on simplifying my meal prep today...nothing complicated.  I'm going to roast vegetables and make a soup to prepare for the coming week (I might prep a few breakfasts...but that's it).

The soup I'll be cooking is a coconut chicken soup.  I'll try to post the recipe and photos as I make it 🤓

...stay tuned...

My first blog entry???and it's about salad?!

So I've been meaning to get this started for awhile....but life happened.  I bought a house with my partner and sold my condo.  We are now able to see the tail end of this round of renovations.  I now have running water and don't have to visit the Superstore to pee!
The purpose of this blog is to keep track of my eating habits and to take note of some of the recipes I create before I forget them.  I've made several variations of this salad, but tonight I made note (somewhat) of measurements and ingredients.  Here goes:

Kale, roasted sweet potato and pomegranate salad

Ingredients:

Sweet potato (1 large or 2 small)

1 teaspoon black sesame seeds

1 tablespoon olive oil

S & P to taste

3 cups of tightly packed kale, torn into bite sized pieces

1/2 small red onion, sliced finely

Arils from 1/2 pomegranate

1/2 cup red cabbage, sliced finely

(Dressing)

2 Tablespoons olive oil

2 teaspoons honey

1 teaspoon white balsamic vinegar

1small garlic clove, minced

S & P to taste

Method:

Mix the dressing together (I simply place them all in a mason jar and shake to combine).  Place the torn kale in a bowl and add the dressing.  Massage with your hands until all the kale pieces are covered and shiny and softened.  Set aside.  Peel and dice the sweet potato.  Add salt, pepper and sesame seeds.  Place the potato pieces on a cookie sheet or roasting dish and cook at 350*F until softened slightly - about 20 minutes....ovens vary so keep checking.  

While the potatoes are cooking, combine the rest of the salad with the kale.

Once the sweet potatoes are cooked, they should look like this:

And there you have it!  My first blogged recipe...try it, it is tasty and plant based.  If you are able to eat cheese, it would likely go well with a bit of goat cheese.  If you are vegan, I would substitute the honey with the same amount of maple syrup or agave.

ENJOY!!