i haven’t been posting much because i have been on the tone it up 5 day slim down, which meant pretty regimented (read: boring but healthy!) lunches that were not super photogenic. but tomorrow i am headed upstate with my girl @KBurger for a 5+ mile mountain hike, which gave me a great opportunity to pack a big multi-course lunch in my three-tier vivo (a present from my hub that had gone unused until now). everything in here is TIU approved and i am so excited for a day of exercise in the fresh air! details and recipes after the jump…
for M1, we will probably rock some energy bars on the bus (our hike excursion is being led by the tour company discover outdoors — we leave in a group from manhattan’s upper west side). for M2, we’ve got little french bread sammies with yves vegetarian “ham” and “turkey,” plus lettuce, cuke slices and trader joe’s dijon mustard. some hard-boiled egg halves provide an extra protein boost, and some tomatoes add color and juiciness.
for M3, we’ll enjoy some steamed broccoli and gardein crispy chicken (with sriracha and spike salt-free seasoning), and some healthy sushi made from brown rice, steamed asparagus and kabocha, and delicious coconut-curry tempeh. lots of protein and vegetables to fuel the heart of our hike!!
on the way back to the bus, we’ll pause for a refreshing and sweet M4 of some Perfect Fit coconut macaroons (recipe below), homemade dairy-free mango pudding cups (recipe below), and fresh fruit.
hope you all are having a healthy and productive weekend!
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Perfect Fit coconut macaroons — makes 12 to 14 tablespoon-sized macaroons
- 1/3 cup liquid egg whites
- 1 packet perfect fit protein powder (or 1 scoop of the vanilla protein powder you prefer)
- 1 1/2 tbsp. organic maple syrup
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 cup unsweetened organic shredded coconut
- preheat oven to 300 degrees.
- in a bowl, mix the egg white and other liquid ingredients (you may switch up the extracts to add different flavors).
- carefully mix in the protein powder, and then the coconut, folding until you have a homogenous mixture.
- using a tablespoon, scoop out domed even portions onto a silpat.
- bake for 22 minutes or until slightly browned on top.
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dairy-free mango pudding cups — makes approx. 7 individual servings
- 3/4 cup thai kitchen lite coconut milk
- 2 tbsp. cornstarch mixed with 2 tbsp. almond milk or water
- 2 tsp. unrefined coconut oil (i used spectrum brand)
- 20 drops liquid stevia (i used nunaturals brand)
- 3/4 cup mango puree (i blended the flesh of 1 ripe mango with 2 tbsp. lime juice to get this amount, but your mango may be bigger or smaller!)
- 1 tsp. vanilla extract
- 1/4 tsp. salt
for topping (evenly divided amongst cups):
- 15 g. chopped pistachio
- 1 tsp. coconut sugar (i used madhava brand)
- if you are making your mango puree from scratch, add the vanilla, salt, stevia and coconut oil to the magic bullet/blender in which you are processing. if you are using pre-pureed mango, in a small bowl, mix the vanilla, salt, stevia and coconut oil directly into the puree.
- in a separate small saucepan, whisk together cornstarch and water to form a slurry.
- add the coconut milk to the saucepan and turn the flame on low.
- bring the mixture to a low, rolling boil, whisking constantly until cornstarch has thickened mixture to pudding-like consistency.
- turn the heat off, and whisk in the mango puree mixture until thoroughly combined.
- while still hot, pour even portions into small foil cups, silicone muffin tins, or ramekins.
- top each portion with crushed pistachio and a sprinkling of coconut sugar.
- chill the pudding cups overnight (they will firm up after several hours).