Sailor Vee eats Pudding for Breakfast

I do. It’s true.

It’s getting fricking cold here on the island. Really cold in the mornings especially. I do like porridge but have about reached my boredom level with it and (given it’s likely to make a pretty big place in my competition preparation diet if I compete later this year) am giving it a rest. But where does that leave me for a healthy breakfast?

  • Love oats – but over porridge
  • Love eggs – but chronically too lazy too cook much at breakfast time
  • See above point, must cook in less than 3 minutes, preferably without me touching it
  • I know that I need a good balance of carbs/protein/good fats in my morning meal to keep me awesome all day
  • Must be warm. Maybe even hot. Some mornings it must be liquid magma hot to counteract our freezing island climate

Enter, the latest breakfast invention.

Breakfast pudding

Sailor Vee’s Banana Oat Breakfast Pudding

  • 1 x small banana, mashed
  • 1 egg
  • 1tbs chia seeds (black or white is fine)
  • 1/2 cup of quick oats
  • (If the mix is looking super dry I sometimes add a tiny dash of low fat milk)
  • (I find the banana makes it sweet enough, but you could add a little stevia if you wanted)

Method:

Mash banana, mix in egg, throw in oats and chia, mix until combined. Microwave for 2-3 minutes until set.

(Calories 353, Carbohydrates 50g, Protein 16g, Fats 16g)

**As the picture shows, I fairly frequently mix up what I throw in here. Sometimes I use sultanas instead of banana, and really you could use whatever makes you happy. To increase the protein percentage without upping the calories too much you could easily add another egg white or two.

ENJOY!!

Warm regards from the frozen island,

SV

31 – 45 – 3

I try not to think about numbers too much. Mostly ‘cos I’m terrible at maths and it hurts my brain. But three numbers are rattling around in this little old head today.

31 – It’s my birthday tomorrow. I’ll turn thirty one. Now, this time last year I was filled with fear and disappointment at turning thirty. I felt it was the end of an era in lots of ways and funnily enough (because I had no idea what was to come) I was right. It’s been a mammoth year of learning, growing, shrinking and embracing the important things in life. And because of that, I’m pretty excited to turn thirty one. And I’m feeling pretty happy with how I’m holding up as an old girl!

005

 

45 – Did you know it’s now 45kg (100lbs) that I’ve lost? I didn’t until the other day. As I said, I don’t think about the numbers too much anymore and when I do it sounds a little unreal. My mind is catching up though and I do feel smaller. But now I don’t remember being bigger. Almost as though the near decade I spent overweight didn’t happen. But it did. And I addressed it and so get to move forward in the direction I want to move in for the rest of my life. But what does 45kg look like? Kinda like this:

45kg

 

Or when you take it off a body – a bit more like this:

Before and After 290313

 

3 – It’s the Easter weekend. Surrounded by the Captain and the kidlets, it’s hard to feel anything less than astoundingly grateful. I can’t imagine my life without the three of them and love that we are growing up and growing older together. That makes everything okay.

Have a fabbo weekend and see you soon!
Sailor Vee

Muffin Tops – I’m finally doing it right!

So it’s a public holiday and I’m chilling at home with the kidlets. I’m also prepping for a crazy week ahead.

7 days from now I have a photo shoot so my own nutrition and training need to be wired tight, I’m working during the week and have a babysitter caring for the kids so THEY need to be prepared for and the darling Captain is working like a mad thing and also needs special snacks prepared with love.

So I things that are easy to cook (kid#1 is a junior masterchef so insists on helping), meets my ideals for what the kids and Captain should be eating, low fuss and freezable. Not asking much. Thinking cap on and ….

Behold – a new muffin recipe!

Sailor Vee’s Apple and Blackberry Muffin Marvels

  • 1 ¾ Cups gluten free self raising flour
  • Natvia brand Stevia sticks x 2
  • ¾ cup low fat milk
  • 2 eggs
  • 25g coconut oil (melted)
  • 1 x 400 gr tin of cooking apples (no added sugar, just apple!)
  • ½ cup fresh berries (I used blackberries)
  • Cinnamon

Preheat oven to 200 degrees (Celsius)

In a bowl, combine the milk, eggs and coconut oil. Set aside.

In another bowl, combine the apple, berries, sifted flour and stevia.

Add egg mixture, combine gently (don’t overmix)

Pour into greased muffin tins. Dust tops lightly with cinnamon

Bake for about 20 minutes or until a skewer comes out clean.

Each muffin yields:

117 calories, 1g carbs, 3g fat, 2g protein

Apple blackberry

 

Enjoy with the ones you love.

Happy Monday,

SV

Who’s your Mama?

It’s the eve of kid#1 turning 6. Six freakin years! Where have they gone?

It makes me think though about him and about our family. What an amazing, funny, unique and charming little character he is and his vital role in our funny little band of sailors. And I think about me. The type of mum I have been, the mum I am now and the mum I want to be in the future.

You have to remember that before I threw myself headfirst into changing and saving my life,  I was weak. And very afraid. Of everything. Being a parent was no different.

I think a healthy dose of fear is a good thing in a parent. The constant ‘what if’ and reminder that they really are a big piece of your heart running around in the world on their own inspires care and considerations. But I was too afraid of life.

The fear of not doing well, the fear of him not being ‘perfect’, the fear that my own quirks would somehow splash onto him and mark him too…

I was being interviewed recently and talking about my horrendous old eating habits when the interviewer innocently asked if I was the type of mother who made sure my kids ate well but ate badly myself?

Ummm. No.

I was the bad mummy. My children ate better than I did but we still ate ‘treats’ too often, had brunch dates at fast food places and had dessert every night. My weakness with food was a bad habit being passed down.

But as I changed my own life, without a jolt or any yelling or screaming, I without thinking,  changed my children’s lives too.

I was inactive and rose to the challenge of adjusting to an active life. I ate poorly and rose to the challenge of eating well forever. But most importantly, I was timid, easily swayed and therefore made poor decisions but when challenged, I realised and clarified who I am and what I value most in the world.

My whole life changed then.

I train the way I do because I like it. I eat the way I do because I like it and it helps me train the way I like. And I love the Captain and raise the kids the way I do because I couldn’t have done any of it without their love.

Cheers,
SV

Sailor Vee’s Sweet Chili Lime Chicken

Finally got a new super easy, super tasty recipe for you!

sweetchililimechicken

Sailor Vee’s Sweet Chili Lime Chicken – Serves 2

  • 200 grams chicken breast, sliced
  • 5 grams Coconut oil
  • 1 tablespoon fresh coriander
  • 100 grams Red capsicum, sliced
  • 100 grams snow peas, trimmed and sliced
  • 2 tablespoons sweet chili sauce
  • Juice of half a lime
  • Brown rice to serve

Start cooking the rice as per the packet instructions.

Warm the oil in the pan, add the coriander and chicken breast and brown while stirring so that all pieces get coated in the coriander.

Add in the capsicum and continue stirring until it softens.

Add the sweet chili sauce and lime juice and stir well to combine. Reduce the heat and add the snow peas. I usually place the lid back on the pan and leave it alone while I dish up the rice,

For the purposes of this recipe I’ve allowed a 1/2 cup serve of brown rice per person. Top the rice with half of the chicken mixture and enjoy!!

311 calories per serve. (37 grams of carbs, 5 grams of fat, 28 grams of protein)

Buon Appetit,

Sailor Vee

Less Thinking, More Doing

I got an email this week from a reader looking for some advice on where to get started. Or maybe some motivation. Some of the highlights of the email were:

Which leads me to the reason I am writing to you today.

I want to feel that same glow but I can’t seem to get past the following that linger in my head:

I can’t do it
It’s too hard
I can’t stick to it
I like food
I’ve got too much to loose
Etc etc etc but you get my drift

I honestly believe my biggest battle is the battle going on in my head but I have no idea how to stop it.

Which brings me to you.


I’m open to any suggestions you might have for me.

This is my reply:

Thanks for your email and sorry for the slow reply.

This is a hard one for me to answer (which is part of the reason it’s taken me so long)!

I totally get the being held back by your mind-set. Realistically it’s why my weight stayed as high as it did so long after I started feeling unhappy about how I looked.

I’ve heard it said that we are often led to believe that our heads need to be 100% in the right space before we can lose weight. That we need to have concrete answers to all of our excuses and know the ‘why’ of everything.

The truth as I know it is that you need to just freaking do it.

Stop waiting until you have all the answers to the objections in your head. Stop waiting until you ‘feel’ like you can. Just do.

I promise you I do LOVE food more than most people. When you start to eat well you’ll realise how much more you enjoy food than when you are shoving things into your mouth or eating random things without considering whether it’s something you really want. I don’t eat a single thing I don’t like. I make a deal with myself that I’ll try new things but if after a couple of attempts/recipes I’m still not a fan, it’s out.

In fact, looking back it’s clear I didn’t LOVE food in the past. I loved that I could use it to numb sensations (lonely when Captain away working? Order a pizza. Nervous at a party? Hover near food tables etc). Food was a weapon.

You need to work through the process of what you REALLY want and what you are prepared to do to get it. I wholeheartedly hated being obese. It made me scared and sad and ashamed. But I was a food addict who did no exercise. In my first round, I made a deal that I would do the best I could and start each day fresh when I inevitably screwed up. That I wouldn’t throw in the towel.

I was probably one of the worst participants they’ve ever had – but it got me moving a little bit, and eating much better and my life started to improve from there. Bit by bit I started implementing more and more healthy aspects into my life.

On a practical note – the very best thing you can do to start and evaluate your nutrition is TRACK EVERYTHING. Literally. I use http://www.myfitnesspal.com and both access it on the web but have the free app on my phone. I weigh in and record that weight EVERY DAY. And everything that I eat or drink is recorded on there. When you see everything laid out it becomes second nature to consider the calories and nutrition of everything you eat. Self awareness is a big and important step.

I hope that helps. Thanks for asking the questions and all the best for less thinking, more doing!!

Sailor Vee

Sailor Vee’s Chili and Lime Prawns – 242 cals

What’s for dinner? So glad you asked!!

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Prawns are absolutely one of my favourite foods, and so good in this Summer weather. Low in fat, high and protein and ….wait, I don’t care – prawns are just awesome.

Try them, I know you want to!
Serves One (too good to share!)
242 Calories – 6 grams carbohydrate/7 grams fat/ 39 grams protein

200 grams fresh prawns (shelled)
1tbs fresh Coriander
1tsp dried chili flakes
Juice of 1 lime
1 Lebanese cucumber
½ tsp organic Coconut Oil

In a bowl, combine the lime juice (reserve a little squeeze), half the coriander and the chili flakes. Add the prawns and toss well. Allow to marinate in the fridge for 30 minutes – 2 hours.
Using a vegetable peeler, slice the cucumber into ribbons.
Heat the coconut oil in a wok until hot. Toss in the marinated prawns and stir regularly until a;most cooked through. Add the cucumber ribbons and remaining coriander and stir well to cook and combine.
Serve in a giant bowl with the last flourish of lime juice on top.
If you want a bigger meal (and have the calories spare), this is great served on brown rice, with a green salad or with some fresh avocado through it!

Enjoy,
SV