Thursday, February 4, 2016

Gluten Free Protein Cake Donuts with Peanut Butter.

You need these in your life. These Protein Donuts are gluten free, oil free, sugar free, and super high protein (obviously, according to the name, haha), and delicious. All you need is about 35 minutes in the kitchen TOTAL to make them even more impressive! Add a little peanut butter for dipping goodness, and these little guys become a perfect combo of protein and carbs-the ultimate post workout snack! Enjoy!









Gluten Free Protein Cake Donut. Vegan, Gluten-free. Serves one. 


Ingredients
1. 1/2 cup gluten free oat flour
2. One scoop vegan protein powder (I used Sunwarrior vanilla)
3. One packet stevia powder
4. 1/2 tsp baking powder
5. Scant 1/2 cup water


Method 
1. Combine flour, protein powder, stevia, and baking powder in a medium sized bowl and mix well. 
2. Add water, stirring in as you go to avoid clumping. 
3. Pour batter into mini donut silicone/nonstick pan and bake
 350 for 25-30 minutes, until firm. 
4. Let cool 10 minutes before removing. Serve with PB! 

Discussion of the Week: How often should you change your running shoes?

In October 2012, I broke my foot. It was my junior year of high school and I was, at the time, still in the hay day of my skating life, and I was training for the annual South Atlantic Regional Championships, to be held in October. Additionally, I had just finished running my first half marathon in August, and was still on a high from the excitement and live I felt--that race turned me into a runner: those 13.1 miles made me fall in love with running. I felt so good after the race, I decided I was going to train for a full marathon. The Richmond marathon is every November, and I figured, what could be more perfect--I was about halfway there with my weekly mileage if I wanted to train for a marathon, so why not?! A week after my half marathon, I dove into marathon training,  slowly increasing my weekly mileage by the recommended 10%. In addition to logging 35-40 miles a week, I was spending about 2 hours on the ice each day. I was having be time of my life--but started noticing my left foot giving me a little pain. 
At first it was just annoying: a niggle and nuisance on a long run. Then it got worse...I was training on rough trails, and had to take my runs inside to a treadmill to compensate for the pain. Then it started getting really bad...I had to seriously reduce my mileage, and give up on my hopes of running the marathon in November. I was just focused on running at all at this point. Then it happened. I was on the ice one day-a Thursday-and I was going into a double flip. Right beige will took off, I felt a crack...well heard a crack, to be exact. I immediately went to my orthopedic doctor, and he did an emergency MRI scan. When I got the results a week later, my greatest fear was confirmed: I had a broken foot. 
After I recovered, I spent time talking at length with my doctor.  He referred me to a physical therapist...who just so happened to be an ultra marathon runner also. She analyzed my gait, stride, muscle imbalances, and last but not least, shoes. Turns out I had over 2,000 miles on my current pair of trainers...DANGEROUSLY HIGH MILEAGE for a runner...especially a marathon runner. 
She gave me a prescription for the exact type of shoe I needed, and off to the running store I went! I'm now on my 5thvpair of mizuno runners...and haven't looked back!

So, here's the question: how often does an athlete really need to change their shoes?! There's tons of debates on this topic, from what type of athlete you are, to how much you weigh. For runners, it's especially important--really for any athlete that's involved in impact sports. Generally, people recommend changing your shoes every 700-1000 miles. That number can vary on body composition, terrain, etc.
 Also, if one has had a history of injury, they shouldn't even wait that long. My PT recommended for me to change my shoes every 500-600 miles. 
Since my injury in 2012, I have been faithful to log my mileage and keep track of the miles I'm putting on each pair of shoes. I'm conscious to change my shoes every 550 miles (which works out to be about every 6 months, based on my weekly mileage), and have not encountered any more problems. 
Bottom line: if you get a good, high quality pair of running shoes and keep a thorough track of how much use your out into them, take good care of them, and replace them when needed, you should be fine. And keep an eye on it--don't force yourself to wait until you hit 500 miles...if you feel them getting soft or breaking down sooner, get new ones. Just like. I always say listen to your body, listen to your shoes, too! And keep on keepin' on :)

-TFVG

Wednesday, February 3, 2016

Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)


Protein Pasta Salad!


Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

WORKOUT WEDNESDAY POST: My favorite HIIT workout!

So a few days I told you guys I was going to start writing some posts about fitness and health, in general, instead of just posting recipes. This is one of the ways in which I meant that! Every Wednesday will be "Workout Wednesday": I'll post a new workout sequence that I've developed and enjoy doing in my own exercise routine!
And what better type of workout to start with than HIIT, aka "High Intensity Interval Training." HIIT combines short bursts of very high intensity cardio with periods of low intensity cardio or rest. HIIT is a great option for when you're in a time crunch, but still want to get a thorough workout in: because  it's interval training, it's up to 60% more effective at burning calories than steady cardio...perfect for when you're in a hurry! Additionally, if you're like me and have to be completely DRENCHED in sweat to feel like you got a good workout, then fear not: you will be DRIPPING by the end of a HIIT session!
When I first started HIIT training 3 years ago, I looked to different websites and fitness sources for workouts. But the longer I HIIT trained, the more confident in my own ability to create my own specialized HIIT workout! And when I got my Personal Training certification in Summer 2014, I had no reason NOT to create my own! I've found I like making up my own sequences even BETTER than finding ones to do online--I can personalize them in such a way that they target the muscle groups I need to work on in particular, and focus less on the things that are already my strengths.
Convinced? HIIT really is quite fun, and an awesome workout. Try out my short sequence to test out the HIIT waters, and then get creative and start making up your own routines! I guarantee you'll have fun and get a great workout at the same time! :)



When I'm pressed for time and don't have time for my usual 1-hr cardio sash, I love HIIT workouts!



           


My Favorite HIIT Workout

Directions: Set an interval timer with a 50 second interval and a 10 second interval. Do each move (listed below) for 50 seconds, followed by 10 seconds of rest. Repeat sequence 3 times, for a 15 minute workout.

1. BURPEES (also called squat thrust)
2. Crunches *TFVG FIT TIP--keep your chin off your chest, to protect your neck!*
3. Switch jumping lunges (stand in a lunge position and bend knees deeply into a lunge. Spring up powerfully and change legs, finishing with opposite leg in front. Repeat.)
4. Oblique Twist Crunches/Butterfly Crunches
5. Mountain Climbers (Brace yourself in pushup position and alternate bringing one knee into chest and switch, bringing opposite knee into chest as if you are "running" in pushup position.)


There ya go, guys! Your very first HIIT workout. Hope you enjoy!
~TFVG

Tuesday, February 2, 2016

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Happy Taco Tuesday, my lovers! Taco Tuesday dinners are always one of my favorites of the week...as if traditional Mexican tacos (or Tex-Mex...) aren't amazing enough, when you start branching out with what to fill in your tortillas, well, let's just say the possibilities are endless!
These Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce are so yummy, and super quick to prepare! Less than 8 ingredients, minimal prep time, and only about 20 minutes cooking time. BOOM! #TacoTuesYAY.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.



Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce. Vegan, Gluten-free. Serves one.


Ingredients
1. Two soft corn tortillas
2. Two handfuls fresh spinach leaves, steamed
3. 5 oz. extra-firm tofu
4. pinch of salt
5. onion and garlic powders, black pepper to taste
6. 1/2 cup sliced, steamed red beets
7. 2 T canned pumpkin puree
8. splash of barge's liquid aminos (or soy sauce)
9. dried herbs and spices of choice, to taste


Method
1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Chop tofu cubes into small chunks and place in a medium-sized bowl, along with salt, onion, garlic, and black pepper. Toss with spoon to coat.
3. Spread tofu over parchment and roast for 20-30 minutes, until crispy. Remove from oven and let cool.
4. While tofu is baking, begin plating your tacos. Place tortillas on a large plate and divide steamed spinach between the two.
5. In a small bowl, whisk pumpkin puree with enough water to form a sauce. Add herbs and spices of choice, along with aminos/soy sauce, and stir well.
6. Top spinach with tofu, then steamed beets, and finally, pumpkin sauce. Serve!

Saturday, January 30, 2016

Discussion of the Week: Is it Possible to be over or underweight and healthy?

Hello, lovelies! Happy SaturYAY to all! :D
Starting today, I'm making some changes to TFVG blog. In the past, TFVG blog has only posted recipes...but I'd like to start posting health and fitness topic discussions, workout ideas and videos, and yoga classes, taught by me (fun fact: I'm a Certified Yoga Instructor and Personal Trainer!). I'm so passionate about both recipe developing AND working out, and am finally going to combine the two on my blog. :)
So, here we go. The first ever "Discussion of the Week" on TFVG blog. Today's topic is a "weighty issue" (pun intended, hehe) for many: Is a person's health REALLY dependent on their weight? Or, as quoted in the title of this post, "It it possible to be OVER or UNDERWEIGHT AND HEALTHY?!" This has been an ongoing question for doctors and health advocates alike for many, many years. We definitely do not lack BMI charts, body fat calculators, "ideal weight" charts, etc. telling us about how much we should weigh, based on our height, age, and a couple other factors. But is this really a good indicator of a person's health? Is it possible to be over or under "your number" and actually be HEALTHIER than someone who is at their "ideal weight?" Let's dig a little deeper by looking at a case study...MY STORY.
I was a very, very sick child growing up. I was diagnosed with eczema at age 3, which I still currently suffer from. In addition, I was constantly in and out of the doctor's office with ear infections, stomach problems, strep throat, croup (whooping cough), and pneumonia. I was chronically exhausted...constantly. At age 9, my doctor told me I had asthma. When I was 13, I was diagnosed with hypothyroidism. When I was 16, I was told I was going blind from vision loss caused by severe migraines I had been suffering from for the past 3 years. Keep in mind, guys, I was "healthy" based on my weight and BMI. Then I went vegan (see my "About Me" page for my complete vegan transition story!): my migraines vanished, my thyroid levels regulated, my asthma went away...and I lost 30 pounds, putting me into the "underweight" category. I was, to be honest, quite concerned at first...as were my parents. I couldn't understand how in the world I could feel better--actually BE BETTER--when I was "unhealthy," according to medical standards. And then I went to my doctor. I was pretty scared at first of what she would say when I stepped on the scale--I wanted to be healthy, but I really wanted to stay feeling as good as I did--no headaches, no thyroid craziness, etc. I did'n't want to gain weight and have all of my sickness come back! My doctor's answer completely shocked both my parents and myself. Essentially, before I went vegan and discovered my severe fat intolerance, causing my headaches, (again, refer to my "About Me") I was essentially poisoning myself daily. With every bite of food I ate, I was feeding my body with allergens that, for some reason, my body just can't digest. These allergens can come in all shapes and sizes: for some people it's dairy, for some it's gluten. Unfortunately for me, it's a LOT. My doctor explained to me that I suffer from multiple SEVERE food allergies, causing all my health problems growing up, and when I finally eliminated these toxins in my diet, I basically "DETOXED," which explained the drastic weight loss. She was (and is, still) extremely happy with my medical stats, and told me not to worry for a second about being technically "underweight"--after all, I come from a family of very tiny people!
For the first time in my life I feel good. I have energy (too much, probably...), NO headaches, and my blood work and medical tests are nothing shy of PRISTINE--flawless stats. Compared to when I was "healthy?": different thyroid reading levels every month, low Vitamin D, zinc, and calcium....and I felt like crap 24/7. The proof is there--I'm FINALLY HEALTHY...and just so happen to be underweight, too--because it IS possible to be both.
Now, let's look at the opposite side of the spectrum: can you be OVERWEIGHT AND HEALTHY?There are multiple cases of people that are technically "overweight" according to BMI, charts, etc. but have medical stats that are better than 20 year old athletes. There is even research currently being done by Harvard Medical School about the possible health benefits of carrying extra weight! It really just goes to show that our "standards" are outdated...and unrealistic.
So I'm going to end this post by asking the same question I asked when I began: "Is it possible to be over or underweight and healthy?" YES. If the evidence isn't proof enough, let me say it this way: believing you're healthy just because you fit into a chart is SO wrong. Each BODY is different--no one person in the whole wide world is like you! So why on earth would we think there's only ONE healthy weight for someone who is 5'3"? That number doesn't take into account their body structure, muscle mass, genes, body fat, you name it. It really doesn't take into account THE PERSON--just their numbers. So the bottom line? You know your body better than anyone else. You know what your ideal weight is better than anyone else, whether it's slightly over your "standard" or slightly under. I cannot stress this point enough, you guys--LISTEN TO YOUR BODY. And keep listening-we are ever evolving, and constantly learning about ourselves. We must stay open to this new knowledge and accommodate accordingly.

Until next time, lovers.
~Anna :)
"The Fit Vegan Ginger"

Saturday, January 23, 2016

Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)


Snowstorm Stew!





Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients
1. 1 cup canned pumpkin puree
2. 1 cup no-salt-added vegetable broth
3. one small zucchini, chopped
4. one small carrot, peeled and chopped (or 6 baby carrots)
5. 1 cup frozen florets
6. 1/2 cup canned, no-salt-added diced tomatoes
7. 1/3 cup frozen corn
8. 1/2 cup canned chickpeas, drained and rinsed
9. herbs and spices of choice
10. salt, to taste


Method
1. Combine all ingredients in a medium-sized soup pot and stir well. 
2. Bring to a boil over medium-high heat and boil for 5 minutes.
3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.
4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)