Setting Priorities and Enjoying Vacation

This will probably be a part 1 of 2 thing… BUT here it goes!

In three days I leave for a cruise to Mexico. In order to prepare, I have admittedly been eating less processed foods and working out a bit more than I had been a month ago. I was just trying to peak on my confidence in a bikini. I wanted to be as “firm” as I could when I went on vacation. And this thought has me torn. Do I not think I look good enough in a bikini now? Is it some crime against humanity to have a little meat on my bones? Why did I instantly think “vacation- oh better slim up”?

I don’t think there is anything wrong with what I was doing physically (If you want to eat a little healthier to firm up a bit before a beach vacation then great- just don’t kill yourself doing it), it was more of the mental pressure I was putting on myself. I hit a breaking point when I went bathing suit shopping and all the bathing suits didn’t cover any of my butt and pinched at fat I didn’t want to believe I had (seriously though, why is the bathing suit trend to have 75% of your ass hanging out? I don’t get it…) and I started crying. In a target dressing room. Definitely not my proudest moment. 

So I called my boyfriend that night and let it all out. I said I hated that nothing fit and that I work so hard and my hard work just doesn’t show. I said I was dreading getting in the bikini and that I had initially wanted to get a “cute poolside bikini picture” but now that was out of the question. And here is what he told me: “Do you think Beyonce or J Lo fit in those itty bitty size bikinis?! Do you think they can get just any old pair of jeans or bathing suit bottoms? They are not the smallest women, yet they have some of the best bodies in the world! They have fat and muscle and look AMAZING! And so do you. Plus who says you have to be an extra small or a small to wear a bikini?! Just go up a size! You look incredible and you are healthy.” My rebuttal was that he was right, I just wished my size was more muscle and less fat. 

Less fat for this vacation. Looking firmer for a picture. Becoming “bikini ready”. And now I am sitting here thinking, “who the heck am I trying to impress?! Am I trying to get an effing swimwear modeling contract on this boat?!” Uh no…

So now I am re-evaluating and putting things in perspective. I have fat, but really nothing even close to excessive… just a healthy amount. I am also happier than I have ever been. I also am going on this vacation to have fun with my boyfriend, who thinks I look great in a bathing suit. And why did I want a poolside picture? To post on Facebook/ instagram- BUT WHO THE HELL AM I TRYING TO IMPRESS ON SOCIAL MEDIA?! Nobody. That’s who. I need to not focus on impressing others and just focus on having a great time.

The only reason I want pictures now is to remember this amazing weekend. And if I post them awesome! If I don’t who cares?! I am happy, in love, and going on a cruise with my favorite person… that’s a whole lot more important than having a poolside pic that shows off a six pack (that I most likely will never have-but I am cool with my tummy as is it because it isn’t half bad).

NOW WITH THAT BEING SAID, this is how I plan to enjoy my vacation:

Phone off and away

Working out ONLY if I want to

Eating what I feel like (without over-doing it- no tummy aches from over-eating!)

Enjoying poolside drinks

Dancing my heart out at night

Putting away school work 

Not giving a flying f*ck what anyone else thinks (except my boyfriend, but he loves and supports anything that makes me happy- so I don’t need to worry about that)

ROCKING THE HELL OUT OF THE BIKINI BECAUSE I SAY SO AND NOT BECAUSE I FIT SOMEONE ELSE’S STANDARDS

Chai Spiced Cinnamon Roll French Toast

No I am not kidding. Yes it is a thing. And it is healthy. And it is perfect. It will take you a lot of time. It is worth it.

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Dough

¼ c water

¼ c unsweetened vanilla almond milk (or go bold with some coconut milk)

3 tbsp sugar free maple syrup (or agave nectar or regular maple syrup or honey)

a few dashes of sea salt

1 (¼ oz packet) yeast (about 2 ¼ tsp)

1 tbsp butter substitute (I use Smart Balance light with flaxseed OR for a coconut theme go for coconut oil), melted and cooled to room temperature

1 large egg, room temperature (or to make it vegan, a vegan substitute should be fine)

1 tsp vanilla extract

1 tsp maple extract

½ tsp of almond extract (or if you are koo-koo for COCOnut then use 1 tsp of coconut extract)

2 c whole wheat pastry flour, plus (quite a bit) extra for kneading

Filling

½ tbsp butter substitute (once again I use Smart Balance light with flaxseed or coconut oil), melted

¼ c sugar free maple syrup

1(ish) tbsp ground cinnamon

 

French Toast Coating:

½ cup of egg whites (or two eggs)

¾ cup of unsweetened vanilla almond milk

¼ T of vanilla extract

¼ T of extract of choice (almond, maple, or coconut)

½ – 1 T of chai mix (for the recipe I used, click here)

 

Le Steps:

 

  1. To prepare the dough, combine the water, milk, maple syrup, and salt in a large microwave-safe bowl. Microwave on HIGH for 40 seconds or until warmed (about 100-110°F, make sure it is warm enough).
  2. Wisk in the yeast, and let the mixture sit for 10-15 minutes until frothy (this is a word the original recipe used but I witnessed no frothiness, maybe I just didn’t warm the mixture enough).
  3. Wisk in the butter substitute, egg, vanilla, maple, and almond extracts. With a wooden spoon, stir in ½ cup of the whole-wheat pastry flour at a time until the dough begins to pull away from the sides of the bowl. (It took mine about a cup and a half)
  4. NOW LET THE KNEADING BEGIN (I hope you have strong hands because this takes a while): I kneaded the dough in the bowl because I have a large nonstick bowl, if you don’t then knead the dough on a well-floured surface. Continue adding dough (slowly) while kneading until the dough stops absorbing the flour and the dough springs up lightly when pressed you’re your finger. This took me 10-15 minutes.
  5. Shape the dough into a ball. If you kneaded the dough on a floured surface, the coat a clean, dry bowl with nonstick cooking spray, and roll the dough ball around inside until completely coated. Place a clean, dry towel over the top, and leave the bowl in a warm draft-free spot to rise for 1 hour, or until doubled in size.
  6. Roll out into a 15” wide by 10” tall rectangle on a nonstick surface (to achieve this, I floured a thin, flat towel). Brush the surface with the melted butter, leaving a 1” border on the two longer edges. Whisk together the maple syrup and cinnamon, and brush on top of the melted butter, still leaving a 1” border on the two longer edges. Carefully roll the dough into a log, starting at one of the longer edges and rolling towards the other longer edge. Refrigerate the log for 20 minutes.
  7. Lightly coat two 9” or 10” round baking pan with tall edges with nonstick cooking spray. Drizzle some additional maple syrup and cinnamon on the bottom of the pans. Using unscented dental floss (DO NOT USE A KNIFE- I didn’t have unscented floss so I literally used mint floss that I cleaned the mint off of), slice the log into 10-12 (I like mini cinnamon rolls so I think I made 14) equal rounds. Drape a clean, dry towel over the top, and place in a warm draft-free spot to rise for 60 minutes or until doubled in size.
  8. Preheat the oven to 350°F. Once the cinnamon rolls have risen, drizzle with MORE maple syrup and cinnamon, and bake for 14-18 (if you make them small, they require less cooking time) minutes, or until the top feel firm to the touch. Cool in the pan for at least 10 minutes before serving (unless you are French toast-ifying it, then read on)
  9. Let the cinnamon rolls cool completely in a shallow bowl, compine all the “French toast coating” ingredients.
  10. Cut a few cinnamon rolls in half and dip both sides in the coating.
  11. Place the cinnamon rolls onto a heated (and cooking spray coated) pan (I cooked mine on just higher than medium heat)
  12. (optional) To give them additional crispiness, bake them in the over at 450 F for a couple minutes
  13. top with whatever pleases you and enjoy!!

 

For the inspiration for this recipe, click here.

If you are lazy, just use bread and the glorious french toast mix. If you hate french toast (weirdo), but love chai then replace the cinnamon in the cinnamon roll recipe with chai mix! This recipe is versatile- I gave it underlying almond flavor, but you can also give caramel or coconut flavors and it should turn out really tasty too!

 

A Day in the Life of Tracy’s Stomach

I get quite a few questions about what I eat in a day to fill all 2200 calories so I thought I would post a couple typical days. The pictures from My Fitness Pal, my food tracking app, are not accurate in the order I eat my food. I am horribly lazy when inputing things so I input in ways that take the least amount of time I.E. If I had something for dinner last night and I was eating it for lunch today, I would input it in the dinner column because it is in my recent foods there.

Anyways here are the picture from my food log two days ago:

Screen Shot 2014-01-09 at 11.08.18 AM Screen Shot 2014-01-09 at 11.08.42 AM

 

And now a timeline of a day in the life of Tracy’s stomach:

8:30 am– wake up and eat a bowl of proats (protein oatmeal) or oat bran protein pudding with my coffee

9:45 am– breakfast round two- usually a bowl of cereal or greek yogurt with fruit

10:30 am– a quest bar

12:00 pm– lunch: leftovers from the night before

1:30 pm– lunch 2: a salad with a veggie burger or and egg white and veggie scramble

3:30 pm– snack: a PB&J, apple and peanut butter, something with carbs and fats

6:00 pm– dinner: protein (sometimes with carb AKA a whole wheat bun), veggies (steamed frozen veggie mixes), carbs/ starch (roasted potatoes, corn, corn bread)

8:30-9:15 pm– THE NIGHTTIME CARBS AFTER DARK EXTRAVAGANZA! Seriously 300 grams of carbs is kind of hard to fill. Usually I have a lot of fat left over too. Lately I have not had much protein leftover. So my night time snack have included: apple with peanut butter, toast with peanut butter and jelly, alternative bagel and cream cheese, slow churned ice cream, frozen yogurt, cereal, etc.

My all time favorite way to fill my macros (I kid you not, this is proof that I am a health nut at heart) is with greek yogurt, fruit, and bran cereal. But like I said, I just haven’t had enough protein left over to do that!

Everyone fills their Macros differently. Some indulge, some keep it clean. I genuinely prefer “clean” options, but with a boyfriend who likes a lot of carbs with his dinner and limited time to prep food– staying totally unprocessed (like I would like) is just not entirely conceivable to me. I still keep my sodium consumption low and I stay away from hydrogenated oils. But I am also not afraid to end my night with a scoop of low fat, slow churned, ice cream.