BANANA AND OAT FIT MUFFINS (VEGAN-GLUTEN FREE)

Hey guys! Two weeks ago I started a new 3 month exercise plan, as part of the challenge of the Bikini Body ebook guide from Australian trainer Kayla Itsines (@kayla_itsines), who has everyone raving on Instagram. They are basically timed plyo circuits (with resistance, either dumbbells or weight of your body) 3 days a week, and cardio all the other days to burn fat rapidly. This is no joke, they are HARD, but good.

I was investigating about the best types of breakfast (which is also my pre-workout meal), and found that ideally you should mix complex carbs, protein and good fats. Searching, I discovered a good recipe for vegan muffins in the book "Happy Hervibore: Light and Lean" and modified it to make it gluten free and extra fit. Right now is definitely my brekkie addiction (after workout I have my green smoothie with spirulina, chlorella and all the goodies). I usually combine these gems with a teaspoon of almond butter (while I devour), or I add some slivered almonds in them for extra protein and good fats.

Here is the recipe, enjoy!

EGGPLANT LASAGNA WITH RED LENTILS. (VEGAN)

Every time my mom came to visit me anywhere in the world where I've lived (I’m adventurous so it’s been a few), the first thing I ask her is if she can prepare me her eggplant lasagna. Unfortunately I haven’t seen her for a few months, so I decided to make my vegan version of it. Hopefully I can make it for her next time, and she gets to admit that it’s better than hers…well, maybe not better but equally delicious.

This lasagna is not only amazing (my husband is not vegan and he asked for seconds), but it’s healthy and made with vegetable ingredients only. Low fat, no dairy and of course, no meat.

I feel really satisfied with the result...it’s very creamy, light and full of flavor. Accompany it with a side of salad to balance it out with some refreshing raw veggies.

Here is the recipe!

OUR THANKSGIVING LUNCH

Thanksgiving is not a holiday that we celebrate in my country Venezuela, but as a compulsive practitioner of thankfulness, I can't pass up the opportunity to join my husband and celebrate the abundance of positive things in our lives (besides taking the time to prepare something delicious to eat...ñum, ñum!).

This special date is usually seen as an opportunity to gather with family which is lovely, but also as the chance to overeat on sometimes not so healthy food, desserts and refined sugars, and exercising the day after out of remorse for the binge eating. In our case, I wanted us to eat deliciously and in a way that we felt satisfied, but with the challenge that all the dishes needed to be vegan, organic, full of nutrients, complex carbs and good fats.

On top of that we decided to add two new traditions to this day, the first, to write a letter each where we specify all the things that have happened to us or that we have experienced this year for which we give thanks, and another letter in which we manifest and ask God for what we want for 2014. This allows us to feel grateful and fulfilled for all the blessings received and yet visualize in detail what we want for the future.

Here are the recipes for the three courses that we delighted in. They are super delicious and can be prepared at any time...your guests will love them too, vegan or not.

RECIPE: SPRING PEPPERS

 It's no secret that I've never been a great chef, in fact my husband is the one who has always cooked at home. Since I changed my way of eating to a whole veggie diet, the curiosity to start venturing with dishes I've never done, and take responsibility in the kitchen awoke. I prepared this recipe for lunch last Thursday and my husband literally licked his fingers (his version had mozzarella cheese on top). It's a light but satisfying meal, healthy, with great taste and full of vegetables.

 Here is the recipe: