Wednesday, September 9, 2020

Cobb Tuna Salad

Last month during the Epic Salad Challenge in the FASTer Way community, I modified the Cobb salad recipe to make it my own and I am in LOVE!


I love that the Cobb Salad was started by a man throwing a bunch of leftovers in a bowl. According to the internet, traditionally a Cobb salad comes loaded with high fat ingredients. If you are eating a low carb diet, like I do two times a week, then a Cobb salad is a great option.

Here's how I built my Cobb Tuna Salad:

1 1/2 cups leafy green lettuce

1 can tuna

2 scrambled eggs

2 slices bacon

1/4 avocado

4 cherry tomatoes

About 1 oz raspberries or strawberries

1/2 tbsp hemp seeds

**My ingredients are low FODMAP approved!


Super easy to build and super filling, this is one of my favorite meals on low carb day now.

Are you a fan of Cobb salads?

What are you favorite toppings?





Friday, September 4, 2020

Cape Cod Trip 2020

Last month we met up with all three of the kids for our annual family vacay at the Cape House! 

(FYI - long post with lots of pics!!)

Despite gallbladder surgery (missG) and COVID restrictions, we all made it to North Falmouth for the whole week and then some. If you have kids, you know how hard it is to get all of them together once they are all grown up. Plus,  COVID has been wreaking havoc on everyone's travel plans. We were thrilled to have all three, plus one fiancĂ© and one boyfriend! 

We spend a lot of time hanging out at the house and on the beach together, but each year we make a point to do some new things. This year we weren't sure what that was going to look like, but in the end we had just a great of a time as usual.

We took a day trip up to Provincetown. It seemed like a good idea since tourism is down and the traffic would be lighter than ever. We were right. On the other hand, Provincetown was hopping with many more people than we expected. The Monument was closed and there was a mandatory mask zone, but we still enjoyed walking around. We explored MacMillan Pier and missD decided to join the locals and jumped off when we weren't looking! We had a drink at Ross's Grill at Whaler's Wharf - great views and nice seating indoors or outdoors. Then grabbed some food at The Canteen - basically takeaway food that you eat at picnic tables behind the shop.

Another day we went for a bike ride on the Shining Sea Bikeway to Woods Hole and back. This has become a yearly tradition and I love it. It's about a 20 mile round trip ride. In Wood's Hole, we stopped for food at Wood's Hole Market. There was something for everyone, from smoothies to sandwiches to pizza to chips and salsa! The best part was the super secret deck seating with a view upstairs. We're practically locals, haha!


When we were down to just the five of us, we decided to go play mini-golf. Cataumet Light Mini Golf was open with social distancing - easy enough on a hot and sunny day. The kids are super competitive, but we had a lot of fun. missD got the lowest score but mrC got three hole-in-ones!! We celebrated with acai bowls from Absolutely Juiced in Mashpee. 


Of course the acai bowl gets its own pic

We make a point to walk to the beach for as many sunsets as possible, although at the request of one, we limit group pictures to one night. It was sooooo windy the night we chose, but someone in the parking lot was nice enough to leave their headlights on so we could get the sky behind us without being dark figures. 




Just like last year, when we left the Cape we headed to our second favorite place ---> Newport, Rhode Island. This year, everyone was able to come for at least one day.

Our first adventure in Newport was taking a harbor tour on the Rum Runner II. Full disclosure, we were expecting a sailboat, but booked the wrong thing. However, we were not disappointed in the least with the East Passage Express tour. Great views, great information, great guides. I highly recommend looking them up at Bannister's Wharf. We had lunch at The Lobster Bar (a favorite) and dinner for the first time at Bar and Board Bistro. Our table for dinner was outside on what was formerly a parking lot because we were a large party (COVID rules), but it was nice.



We squeezed in one more group activity before half the group had to head home for that thing called work! But first, we had a big break-FAST at Belle's Cafe at the Newport Shipyard. After years of saying we were going to do it, we finally went to Norman Bird Sanctuary for a hike. There are quite a few trails so you can mix and match to do long or short hikes. My friend Nancy had just posted about doing the Hanging Rock Trail and it looked fun, so that's what we choose.



It was time to visit family in Springfield. We stopped in Hopkinton on the way in and out of town to see mrC's aunt who was in hospice (so glad we did that). In Springfield we spent most of our visits chatting with mrC's dad through the house windows, but when we started taking sibling pics on the last day, he wanted to come out. I am so glad that he did! I'm also really glad that my sister-in-law made her famous gluten-free blueberry muffins and brought some to share.



Our next stop was Portsmouth, New Hampshire to see missD and S's new condo and meet the future in-laws! The condo was beautiful and totally suits their personalities. I loved their neighborhood and that it is walking distance into downtown and the waterfront. 

While the kids were working from home, mrC and I walked. First we had acai bowls with missD at Fresh Press and then walked to Prescott Park, Pierce Island and Four Tree Island. We walked A LOT, haha! That evening, we crossed over the state line into Kittery, Maine to see the wedding venue at Pepperrell Cove (gorgeous) and meet S's parents for dinner at Frisbee's Wharf. Can you tell we like outdoor dining with a view?



What we ate. Over the two weeks, we had a nice mix of meals. At the Cape House, we have a fully stocked kitchen. This year, we rotated cooking duty among all of us for dinners and it was GREAT. The menus included baked salmon with asparagus, coconut cod tacos, GF spaghetti, BBQ chicken and squash, beef burgers, taco salad and GF pizza. 


Even though we were walking quite a bit, I couldn't go two weeks without doing some structured workouts. The FASTer Way program makes it so easy with options in the app like banded workouts, travel workouts, or I could just do the regular at home workout for the day. Working out at the Cape House was super easy because I had so many space options inside and outside and my strength bands work so well in place of weights. 


It is always hard to say good-bye after such an incredible visit, but we always look forward to the next time we will get together. 

Extra big thanks to missD for picking us up and dropping us off at the airport and chauffeuring us around for almost two weeks. The view from the backseat of the Jeep is pretty fun!
 

Already looking forward to next year!


Does your family vacation together or make an annual trip together?








Tuesday, September 1, 2020

Southwest Chopped Salad (with turkey breast)

Want to know how FASTer Way has changed me (besides losing over 13 inches)?

Take a look at this Southwest Chopped Salad!

The old me considered a salad a bowl full of romaine lettuce, some sharp cheddar cheese and Ranch dressing. Not only do I know how to fuel myself properly with all the macros, but now my body craves the micronutrient rainbow!!

I was inspired to make this salad by the Epic Salad Challenge we did in the FASTer Way VIP membership community in August. Like everyone else, I still don't eat EVERYTHING, so I tweaked the recipe we were given to make it my own.

Ingredients:

2 cups romaine and leafy green lettuce

1/2 cup black beans

1/2 cup sweet corn

1/4 cup yellow pepper

1/2 avocado (I like mine mashed)

4 oz taco seasoned shredded turkey breast

2 tbsp salsa as dressing




If you follow the FASTer Way, this recipe is best on regular macro days. See my macros below.

Carbs 48.8g
Fat 21.5g
Protein 37.2

PS - I get asked frequently how I prepare my turkey breast. I buy a small Butterball turkey (I get mine at Safeway) and cook it in the crockpot. When it's done, I cut part into slices and shred the rest. For this recipe, I combine the shredded turkey breast in a skillet with taco seasoning and some water. Easy peasy!



Thursday, August 6, 2020

Duke's on Sunday

For the past year, I have been wanting to go to Waikiki to Duke's - an iconic beach front restaurant that personifies the aloha lifestyle. With the help of miss Devan's dinner gift and tourism being pretty much non-existent right now, I convinced mrC that we should go there for his birthday!!


So, on a beautiful Sunday afternoon, we put on our swim suits, packed up our beach bag and drove to town for an afternoon on the beach, exploring and Duke's on Sunday.


Love the board storage along the walkway to the beach. Wish we had this at Kailua Beach.


This was my first visit to Waikiki even though we have lived on Oahu for over a year and the view was not disappointing! 


We found a spot on the beach (which is actually not very roomy!) and got in the water for a little bit, but after the waves almost drenched our belongs a few times, we decided to take a walk.

It didn't take us long to find an acai bowl! We shared this soft serve version from Banan and it helped cool us off.
After wandering around International Market Place, we were ready to head to Duke's. Luckily there was one table remaining at the Barefoot Bar, even though it was not fully shaded. Before our nacho order arrived, another table opened up and mrC snagged it!
The best part was the table had a much better view of the outdoor stage and Henry Kapono!! Henry (of Cecilio (d.) & Kaponoa Hawaiian pop music duo) and his band play at Duke's every Sunday from 4-6. 

Normally people would be up and dancing, but because of COVID-19, there was no dancing allowed. We didn't mind though because we were enjoying the whole view. 
mrC has been a fan of Cecilio & Kapono since he was stationed here and he introduced me to the music when we got married. It was so awesome to see Henry Kapono and his band in person, but even better to get this pic before we headed up to the dining room for our dinner reservation.
Our table overlooked the Barefoot Bar, so we continued to enjoy the live music over dinner. mrC had the fish and chips and I had the Baked "Duke's Fish" - white fish (I didn't catch the name) with garlic, lemon and sweet basil glaze served on basmati wheatberry rice. It was soooo good! 
Our server surprised mrC with a complimentary birthday Hula Pie! He absolutely loved the macadamia nut ice cream, chocolate cookie crust and hot fudge.
Duke's on Sunday was the perfect way to spend mrC's big day!! 


Sunday, July 19, 2020

Berry Banana Smoothie

Making a break fast smoothie makes me happy!

I love that I can pack so many macro and micronutrients into one meal. I don't feel stuffed or hungry later either. In fact, I often feel satisfied until dinner. 

The weather is heating up here in Hawaii and on days when the trade winds are low, there is nothing like a good smoothie to cool down the body temperature.


Most of the time I follow a recipe, but yesterday I decided to wing it and the result was delicious! I promised to share the recipe, so here goes...

Berry Banana Smoothie

1 banana - frozen
1 cup frozen berries
1 cup unsweetened vanilla almond milk
1 TBSP flaxseed
1 TBSP chia seed
1 TBSP almond butter
1 cup green lettuce
1/2 cup spinach
1 serving collagen protein
2 tsp lemon juice

Not only was this smoothie delicious, it was just the right balance of protein, carbs and fats, perfect for a regular macro day if you follow the FASTer Way.


Here are the macros for all you trackers out there:
Protein 29g, carbohydrates 54g, fat 18g and fiber 17g


When do you like having your smoothie?




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