Food&fitness, day 3.

Did I wake up at 6am? Actually, I went to bed at 5am and woke up at 12pm #SuperFail Read below to know what I did next:

Above you see 1 Multivitamin,1 Vitamin D3, 1 B-12, 3 CLA, 1 fat metaboliser, 2 carb blockers, and 2 hunger busters. I washed all of this down, one by one, with 32oz of water. I forgot to take my coffee bean pill, so I just took it when I remembered at 2:30pm.

I broke my fast with 2 small strawberries at 1pm. During a fast, your body doesn't consume calories to break down into energy. Consuming raw fruits or veggies first would help your body easily digest a lot of nutrients that can be easily to access in comparison to bread, for example. Bread often contains a bunch of complex grains and sits in your stomach for a while since it takes your body more energy to digest. Eating bread in this instance will be harmful because your body will be looking for energy without a source. If you're Muslim, you may already know this since it is a common custom to break fasts during Ramadan with dates. Not only was it recommended by the Prophet Mohammad, it is also a food that is easy to digest and will provide a boost of energy!

Next, I had two slices of avocado with 3 pieces of boiled pumpkin. Pumpkins are low in calories and high in fiber, which means it's a great food for weight loss. These two factors will help curb your appetite by slowing down digestion (keeping you fuller longer) and keeps your sugar levels stable. "A single cup of pumpkin also contains ... beta-carotene, which supports your eyesight, and ... alpha-carotene, which may help prevent prostate cancer and other types of cancer, ... vitamins A and moderate amounts of calcium, magnesium, iron and calcium" (Dr. Bowden).

Now, it's time to start making an enchilada sauce for my next meal...

I didn't have a can-opener, but I didn't let that stop me! I poured a 10oz can of diced tomatoes with green chilies, 3 tablespoons of chili powder, half a chopped onion, 3 cloves of garlic, 1/2 teaspoon of salt, and 1 cup of water into my Ninja blender using the food processor attachment. I blended it until it became smooth and had the consistency of a liquid. I set this sauce aside and stored in the fridge.

Vegan sour cream? You read that right! This recipe is great for vegans and dairy-free folks since it contains zero animal products, unlike mainstream products. It's also super easy to make and doesn't require any prior preparation! I took half a cup of cashews and added an equal amount of hot water to my Ninja blender using the blender cup. I blended the contents until it reached a creamy consistency as shown on the right. After it reached my desired consistency, I added ACV to my personal taste and a sprinkle of salt. Once I blended the added ingredients in for a few seconds, I set aside in the fridge for it to cool. Tastes great!

Lastly, I ribboned a zucchini in my Ninja blender using the auto-spiralizer. In the meantime, I added the enchilada sauce into a skillet along with a handful of fresh spinach, diced onions, a bit of romaine lettuce, fresh cherry tomatoes, and 1 diced veggie patty (leftover from yesterday) on high heat. I let all of those ingredients cook together for a few minutes until the spinach looked wilted. Then, I added the zoodles with 2 tablespoons of enchilada sauce and covered for 2 minutes on low heat.

To serve, I simply put my serving in a bowl and added 5 cherry tomatoes. Mami decided to eat some too, but she toasted a wholewheat taco tortilla and created a burrito instead. Both of us loved this super tasty healthy meal that took less than half hour to make! I was enjoying my food so much, I forgot to add some vegan sour cream. I'll incorporate the leftover sour cream and enchilada sauce a different way tomorrow.

I went to the gym for about an hour and spent it on the cycling machine. I also met my daily water intake goal of a gallon!

Hope you enjoyed reading and stay tuned for next time