Vegetarian Fat Loss Plan

After the Easter binge and with summer, blogsquad, and my trip to Mexico coming up I really want to lose about 3 kilograms of fat. A few of my readers mailed me to ask me what am I doing to achieve this, so here is the food plan I have devised for the next 3 weeks in order to do so. If you want to lose a few pounds do it with me and lets motivate each other!

I am having 4 different options for breakfast, 3 for lunch and 3 for dinner. (Plus 1 extra option for the weekend) and 2 snacks a day. 

To start the week (Monday and Tuesday),  I am having a green smoothie prepared with: 250ml almond milk, 1 green apple, 1 small banana, 1 handful of spinach, 2 tablespoons of vanilla raw vegan protein and topped with a tablespoon of bee pollen.

For Wednesday and Thursday:

I will be having 2 eggs either poached, boiled, scrambled or in an omelette with sautéed vegetables: Mushrooms, onion, tomato and some greens (asparagus, spinach or broccoli)

Friday Breakfast:

Fridays will be having my usual beloved porridge topped with blueberries, seeds and bee pollen.

For Saturday and Sunday:

I will be having my 120 calorie bagel (Country Kitchen from Testco) with half an avocado on top

Lunches:

Option 1 will be a bowl of soup. Carrot, butternuts squash and red pepper soup. You can find recipe here: Butternut squash soup

Option 2: 

Raw or crispy kale topped with some raw veggies, sliced almonds and balsamic vinegar

Option 3: Mexican pinto beans

Ingredients: (2 portions)

1 can of pinto beans

4 mushrooms

1/2 red pepper

1/2 green pepper

1 onion

1 chillie (optional)

1 vegetable stockcube

1 handful of coriander

Saute veggies until onion is translucent. Add beans, stock, coriander and cook slowly until beans are nice and soft. Season to taste

Dinners:

Option 1

Chick pea stew. Recipe here: (recipe serves 4) Chickpea Stew

Option 2: Quinoa Salad 

To cook quinoa:

1. Place 1/2 cup of quinoa with 1 cup of water in a sauce pan. 

2. Bring it to the boil. 

3. Add a vegetable stock cube and simmer until water has evaporated

Chop veggies of choice and mix all together. I love this with: carrots, red pepper, edamame, broccoli and red peppers

Option 3: Sttuffed peppers with couscous, veggies and feta cheese

1. Cook 1/2 a cup of couscous

2. Saute veggies of choice

3. Add in couscous to the veggie mix and season to taste

4. Stuff 1 full pepper per person

5. Bake in the oven for 25 minutes

6. Top with the feta cheese

7. Serve and Enjoy

Extra Option for the weekend:

I know this option isn't vegetarian but I haven't been able to give up my salmon completely but I am having it once or twice max a week (usually weekends)

Salmon will be grilled, and I will be serving with vegetables or salad

Afternoon Snack:

1 Portion of fruit:

1 banana

1 apple

1 pear

20 grapes

1 cup of strawberries

1 cup blueberries

1 kiwi

1 mandarine, clementine or orange

-OR-

1 banana with 1 tablespoon of peanut or almond butter (my favourite snack in the world)

Nighttime snack:

1 handful of nuts + 1 cup of chamomile tea

Amazing to kill anxiety and help you sleep well at night time

2 litres of water a day

3 cups of herbal tea a day: 

- green tea with lunch

- peppermint after dinner

- chamomile before bed

- No cheat meal until the 3rd week

My exercise routine: my-gym-workout-routine

Vegetarian Fat Loss Plan

After the Easter binge and with summer, blogsquad, and my trip to Mexico coming up I really want to lose about 3 kilograms of fat. A few of my readers mailed me to ask me what am I doing to achieve this, so here is the food plan I have devised for the next 3 weeks in order to do so. If you want to lose a few pounds do it with me and lets motivate each other!

I am having 4 different options for breakfast, 3 for lunch and 3 for dinner. (Plus 1 extra option for the weekend) and 2 snacks a day. 

To start the week (Monday and Tuesday),  I am having a green smoothie prepared with: 250ml almond milk, 1 green apple, 1 small banana, 1 handful of spinach, 2 tablespoons of vanilla raw vegan protein and topped with a tablespoon of bee pollen.

For Wednesday and Thursday:

I will be having 2 eggs either poached, boiled, scrambled or in an omelette with sautéed vegetables: Mushrooms, onion, tomato and some greens (asparagus, spinach or broccoli)

Friday Breakfast:

Fridays will be having my usual beloved porridge topped with blueberries, seeds and bee pollen.

For Saturday and Sunday:

I will be having my 120 calorie bagel (Country Kitchen from Testco) with half an avocado on top

Lunches:

Option 1 will be a bowl of soup. Carrot, butternuts squash and red pepper soup. You can find recipe here: Butternut squash soup

Option 2: 

Raw or crispy kale topped with some raw veggies, sliced almonds and balsamic vinegar

Option 3: Mexican pinto beans

Ingredients: (2 portions)

1 can of pinto beans

4 mushrooms

1/2 red pepper

1/2 green pepper

1 onion

1 chillie (optional)

1 vegetable stockcube

1 handful of coriander

Saute veggies until onion is translucent. Add beans, stock, coriander and cook slowly until beans are nice and soft. Season to taste

Dinners:

Option 1

Chick pea stew. Recipe here: (recipe serves 4) Chickpea Stew

Option 2: Quinoa Salad 

To cook quinoa:

1. Place 1/2 cup of quinoa with 1 cup of water in a sauce pan. 

2. Bring it to the boil. 

3. Add a vegetable stock cube and simmer until water has evaporated

Chop veggies of choice and mix all together. I love this with: carrots, red pepper, edamame, broccoli and red peppers

Option 3: Sttuffed peppers with couscous, veggies and feta cheese

1. Cook 1/2 a cup of couscous

2. Saute veggies of choice

3. Add in couscous to the veggie mix and season to taste

4. Stuff 1 full pepper per person

5. Bake in the oven for 25 minutes

6. Top with the feta cheese

7. Serve and Enjoy

Extra Option for the weekend:

I know this option isn't vegetarian but I haven't been able to give up my salmon completely but I am having it once or twice max a week (usually weekends)

Salmon will be grilled, and I will be serving with vegetables or salad

Afternoon Snack:

1 Portion of fruit:

1 banana

1 apple

1 pear

20 grapes

1 cup of strawberries

1 cup blueberries

1 kiwi

1 mandarine, clementine or orange

-OR-

1 banana with 1 tablespoon of peanut or almond butter (my favourite snack in the world)

Nighttime snack:

1 handful of nuts + 1 cup of chamomile tea

Amazing to kill anxiety and help you sleep well at night time

2 litres of water a day

3 cups of herbal tea a day: 

- green tea with lunch

- peppermint after dinner

- chamomile before bed

- No cheat meal until the 3rd week

My exercise routine: my-gym-workout-routine

Chilli Without Carne & The Perfect Guacamole

Made this chilli today and I can safely say it was one of the best dishes I have ever cooked! It reminds me so much of a Mexican dish called "mole" which of course is made with chicken but still, the sauce was similar enough and it was extremely tasty.

This dish is also a great option to make in bulk and freeze it. You can then take out a night before and serve with some rice and you have a delicious and healthy dinner. It would also be amazing with a roasted potato. Yummy!

Ingredients: (serves 4)

1 sweet potato peeled and chopped in cubes
1 can red kidney beans
500ml passata sauce
1 onion chopped
1 red pepper chopped
1 yellow pepper chopped
1 spicy chill (optional)
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon of tomato paste
25 grams of chilli chocolate (you can replace for dark chocolate)
1 teaspoon chipotle paste
1 teaspoon cinnamon
1 vegetable stockcube

Pre-heat oven at 150 degrees celcius

1. In a saucepan sauté the potato, onion and peppers for about 6 minutes
2. Add passata, all spices and crumble the vegetable stock into the sauce
3. Add the beans
4. bring it to the boil
5. Cover up and cook in the oven for 1 hour

I served with some brown rice and some guacamole.

To make guacamole:

Chilli Without Carne & The Perfect Guacamole

Made this chilli today and I can safely say it was one of the best dishes I have ever cooked! It reminds me so much of a Mexican dish called "mole" which of course is made with chicken but still, the sauce was similar enough and it was extremely tasty.

This dish is also a great option to make in bulk and freeze it. You can then take out a night before and serve with some rice and you have a delicious and healthy dinner. It would also be amazing with a roasted potato. Yummy!

Ingredients: (serves 4)

1 sweet potato peeled and chopped in cubes
1 can red kidney beans
500ml passata sauce
1 onion chopped
1 red pepper chopped
1 yellow pepper chopped
1 spicy chill (optional)
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon of tomato paste
25 grams of chilli chocolate (you can replace for dark chocolate)
1 teaspoon chipotle paste
1 teaspoon cinnamon
1 vegetable stockcube

Pre-heat oven at 150 degrees celcius

1. In a saucepan sauté the potato, onion and peppers for about 6 minutes
2. Add passata, all spices and crumble the vegetable stock into the sauce
3. Add the beans
4. bring it to the boil
5. Cover up and cook in the oven for 1 hour

I served with some brown rice and some guacamole.

To make guacamole:

Cappuccino Protein Bars

Hi everyone, I made these bars today, as you might already have seen on Snapchat. This recipe is an amazing "pick me up" in the middle of the day. They taste like coffee cake. One of the most delicious treats I have ever made.

They are vegan, gluten free, and raw, so they're very simple to make. Amazing for a pre-work fuel or simply as an afternoon snack to enjoy with a cup of coffee.

Ingredients:

3 cups of raw porridge oats
1 cup of vanilla protein (I used NUA vegan rice protein)
1 can of coconut milk (full fat)
1 tablespoon + 1 teaspoon of coffee
1/2 cup of almond butter
For sweetener I used 1/2 cup of honey, but thats because my protein is not very sweet,  If the protein you use is very sweet, there is no need to add the honey

1. First Blend the oats to turn into flour.
2. Then mix the oat flour with the rest of the ingredients in a bowl with your own hands
3. Press down the mixture into a greased squared dish (I used an 8x11 inch dish)
4. Set in the fridge for half an hour or in the freezer for 20 minutes
5. Cut into the desired size
6. Drizzle some melted dark chocolate on top (optional)

I wrapped them in tin foil and froze half of them to keep them for emergencies when Im on the go, or for a snack.

I hope you guys like them, and if you make them please tag me or send me a picture and let me know your thoughts.

Cappuccino Protein Bars

Hi everyone, I made these bars today, as you might already have seen on Snapchat. This recipe is an amazing "pick me up" in the middle of the day. They taste like coffee cake. One of the most delicious treats I have ever made.

They are vegan, gluten free, and raw, so they're very simple to make. Amazing for a pre-work fuel or simply as an afternoon snack to enjoy with a cup of coffee.

Ingredients:

3 cups of raw porridge oats
1 cup of vanilla protein (I used NUA vegan rice protein)
1 can of coconut milk (full fat)
1 tablespoon + 1 teaspoon of coffee
1/2 cup of almond butter
For sweetener I used 1/2 cup of honey, but thats because my protein is not very sweet,  If the protein you use is very sweet, there is no need to add the honey

1. First Blend the oats to turn into flour.
2. Then mix the oat flour with the rest of the ingredients in a bowl with your own hands
3. Press down the mixture into a greased squared dish (I used an 8x11 inch dish)
4. Set in the fridge for half an hour or in the freezer for 20 minutes
5. Cut into the desired size
6. Drizzle some melted dark chocolate on top (optional)

I wrapped them in tin foil and froze half of them to keep them for emergencies when Im on the go, or for a snack.

I hope you guys like them, and if you make them please tag me or send me a picture and let me know your thoughts.

Dresses.ie Event

As many of you might know from Snapchat, I attended an amazing event for dresses.ie last week in Dublin. The event took place in Sam's bar in Dawsons Street. 

A host of top fashion media and blogger guests attended the event. They enjoying a Parisian inspired breakfast, while viewing a runway show of the new collection.

The S16 showcase was curated and presented by top Irish stylist Brian Conway (picture above). I have to give him amazing credit for his work as he styled the models amazingly.  I genuinely was so inspired by his work that I went to look on his website.  His work is very inspiring, you guys should definitely have a look: www.briconstyle.com 

After a little while the gorgeous models (pictured above) started the runway show. These included Thalia Heffernan, Teodora Sutra, Raine Borges, Joanne Northy and Grace O’Mahony (all of them gorgeous, especially Thalia Heffernan, OMG she is not human! have a look at her instagram page!)

Anyway lets see a few of the pieces: 

This dress was so feminine and delicate, perfect for a spring/summer evening. I think you can either dress it up  for an evening out, or dress it down to wear during the day.

The white top shown above is unreal! The picture does not do it justice.  If you are going on holidays, it is a must! Im definitely getting this for my trip to Mexico.

This shirt dress has an amazing soft texture to it. This is a piece I am definitely getting for myself. Light and very classy.

This top is so gorgeous, I actually saw a picture of Cara Delavigne wearing it and it looks amazing on plus there is a lot of different ways this blouse can be styled.

I invite you all to browse the rest of the pieces on www.dresses.ie

I will definitely be shopping a few pieces to take with me to Mexico.

I also got to meet the lovely Cloda from www.orangeobviously.blogspot.ie and the funniest guy in Ireland: James Patrice Buttler: