• 13th August
    2012
  • 13
Comments
  • 7th August
    2012
  • 07
WIN a FREE copy of The Eat-Clean Diet Vegetarian Cookbook! All you have to do is: 1.) Make this recipe 2.) Answer and email the below 2 questions plus at least one photo of your recipe to ecdsistersinironcontest@gmail.com (all entries due Tuesday, August 15th)              1.) What did you like about making this recipe?              2.) Will you make this recipe again? Why or why not? NOTE: Contest is only open to residents in North America. ________________________________________________________ Blueberry Peach Cobbler Smoothie YIELD: 1 serving PREPARATION TIME: 5 minutes COOKING TIME: 0 minutes Details Looking for a refreshing drink that doubles as a tasty dessert? We’ve got you covered with the delightful peach-berry flavor of this creamy, protein-packed smoothie. Ingredients • 1 scoop plain or vanilla protein powder • ½ cup / 120 ml skim milk • ½ cup / 120 ml blueberries • 1 sliced peach • ½ cup / 120 ml plain, nonfat yogurt • 1 tsp / 5 ml Sucanat (you can replace this with Stevia or honey) Preparation Add all ingredients to a blender and purée. You may need to pulse a few times. If mixture is too thick, slowly add more skim milk and blend to desired thickness. Tosca’s Tip If you want to make this more “cobbler” like, place the peach and blueberries in a small saucepan with 1-2 Tbsp (15-30 ml) water. Cook till the fruit becomes slightly syrupy, and then purée it in the blender with the rest of the ingredients. Mmmmm, dessert! Nutritional Value per Serving: Calories: 300 Calories from Fat: 17 Total Fat: 2 g Saturated Fat: 0.1 g Total Carbs: 37 g Fiber: 5 g Protein: 36 g Sodium: 426 mg Cholesterol: 2 mg

WIN a FREE copy of The Eat-Clean Diet Vegetarian Cookbook!

All you have to do is:

1.) Make this recipe

2.) Answer and email the below 2 questions plus at least one photo of your recipe to ecdsistersinironcontest@gmail.com (all entries due Tuesday, August 15th)

             1.) What did you like about making this recipe?

             2.) Will you make this recipe again? Why or why not?

NOTE: Contest is only open to residents in North America.

________________________________________________________

Blueberry Peach Cobbler Smoothie

YIELD: 1 serving
PREPARATION TIME: 5 minutes
COOKING TIME: 0 minutes

Details

Looking for a refreshing drink that doubles as a tasty dessert? We’ve got you covered with the delightful peach-berry flavor of this creamy, protein-packed smoothie.

Ingredients

• 1 scoop plain or vanilla protein powder
• ½ cup / 120 ml skim milk
• ½ cup / 120 ml blueberries
• 1 sliced peach
• ½ cup / 120 ml plain, nonfat yogurt
• 1 tsp / 5 ml Sucanat (you can replace this with Stevia or honey)

Preparation

  1. Add all ingredients to a blender and purée. You may need to pulse a few times.
  2. If mixture is too thick, slowly add more skim milk and blend to desired thickness.

Tosca’s Tip

If you want to make this more “cobbler” like, place the peach and blueberries in a small saucepan with 1-2 Tbsp (15-30 ml) water. Cook till the fruit becomes slightly syrupy, and then purée it in the blender with the rest of the ingredients. Mmmmm, dessert!

Nutritional Value per Serving:

Calories: 300
Calories from Fat: 17
Total Fat: 2 g
Saturated Fat: 0.1 g
Total Carbs: 37 g
Fiber: 5 g
Protein: 36 g
Sodium: 426 mg
Cholesterol: 2 mg

Comments
  • 6th August
    2012
  • 06
Due to the holiday today, Christina and I have given you ONE MORE DAY to enter to win your free copy of The eat-Clean Diet Vegetarian Cookbook! It’s simple, you just need to: 1.) make these COTTAGE CHEESE PANCAKES 2.) Answer and email the below 2 questions plus at least one photo of your recipe to ecdsistersinironcontest@gmail.com (all entries due Tuesday, August 7th)              1.) What did you like about making this recipe?              2.) Will you make this recipe again? Why or why not? NOTE: Contest is only open to residents in North America. ___________________________________________________________ COTTAGE CHEESE PANCAKES Recipe! Ingredients: 1 cup whole wheat flour (you can also use oat flour) 1 tsp baking powder 2 tbsp maple sugar flakes (or sugar-free syrup) 1/2 tsp cinnamon 1/4 tsp salt 8 egg whites 1 cup fat-free cottage cheese 1 cup fat-free plain yogurt (or Greek yogurt) Directions: Combine first five ingredients in a medium bowl. Make a well in the centre. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up. Serve with fruit. NUTRITIONAL VALUE PER PANCAKE: Calories 81| Calories from Fat: 2 | Protein: 7g | carbs: 12g | Total Fat: 0.3 g | Fiber: 1 g | Sodium: 112mg | Sugars: 3g

Due to the holiday today, Christina and I have given you ONE MORE DAY to enter to win your free copy of The eat-Clean Diet Vegetarian Cookbook! It’s simple, you just need to:

1.) make these COTTAGE CHEESE PANCAKES

2.) Answer and email the below 2 questions plus at least one photo of your recipe to ecdsistersinironcontest@gmail.com (all entries due Tuesday, August 7th)

             1.) What did you like about making this recipe?

             2.) Will you make this recipe again? Why or why not?

NOTE: Contest is only open to residents in North America.

___________________________________________________________

COTTAGE CHEESE PANCAKES Recipe!

Ingredients:

  • 1 cup whole wheat flour (you can also use oat flour)
  • 1 tsp baking powder
  • 2 tbsp maple sugar flakes (or sugar-free syrup)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 8 egg whites
  • 1 cup fat-free cottage cheese
  • 1 cup fat-free plain yogurt (or Greek yogurt)

Directions:

  1. Combine first five ingredients in a medium bowl. Make a well in the centre.
  2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened.
  3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up.
  4. Serve with fruit.

NUTRITIONAL VALUE PER PANCAKE:

Calories 81| Calories from Fat: 2 | Protein: 7g | carbs: 12g | Total Fat: 0.3 g | Fiber: 1 g | Sodium: 112mg | Sugars: 3g

Comments
  • 2nd August
    2012
  • 02

Congratulations to Lori and Steph for winning a copy of The Eat-Clean Diet Vegetarian Cookbook! They both made the Garden Veggie Stuffed Pita Pockets and won the contest!

If you haven’t checked out these two fit and healthy women’s blogs, make sure to drop in - you will be inspired!

(NOTE: If you want a chance to win your own copy of the cookbook, there’s 5 days left to make COTTAGE CHEESE PANCAKES - see contest rules here.)

Comments
  • 2nd August
    2012
  • 02
Comments
  • 30th July
    2012
  • 30
Thank you to everyone who submitted their entry for the Cappuccino Fudge Popsand the Garden Stuffed Veggie Pita Pockets! We’re already given away two Eat-Clean Diet Vegetarian Cookbooks to two lucky winners and tomorrow we will select the two winners for the Garden Stuffed Veggie Pita Pockets. We still have 4 MORE COOKBOOKS TO GIVE AWAY and here’s another chance to win by making RECIPE #3: COTTAGE CHEESE PANCAKES by The Eat-Clean Diet! _________________________________________________________________ »> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks: Answer and email these 2 questions plus at least ONE PHOTO of your recipe to  ecdsistersinironcontest@gmail.com 1.) What did you like about making this recipe? 2.) Will you make this recipe again? Why or why not? DEADLINE is Monday, August 6th, 2012 NOTE: Contest is only open to residents in North America. Please feel free to reblog, pin, tweet, and this delicious recipe! ________________________________________________________________ COTTAGE CHEESE PANCAKES Recipe: I love pancakes, you love pancakes, we all love pancakes, and here’s pancake a recipe that you will keep you coming back for more! Ingredients 1 1/4 cups/300ml whole-wheat flour 1 tsp/5ml baking powder 2 tbsp/30ml maple sugar flakes 1/2 tsp/2.5ml ground cinnamon 1/4 tsp/1.25ml sea salt 8 egg whites 1 cup/240ml fat-free cottage cheese 1 cup/240ml fat-free plain yogurt Eat-Clean Cooking Spray Instructions 1. Combine first five ingredients in a medium bowl. Make a well in the center.2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened. 3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up. 4. Serve with fruit. Tips & Bonus Information Nutritional Value per Pancake Calories: 81 Calories from Fat: 2 Protein: 7g Carbs: 12g Dietary Fiber: 1g Sugars: 3g Fat: 0.3g Sodium: 112mg Yield: 12 Pancakes Preparation Time: 10 Minutes Cooking Time: 12 Minutes

Thank you to everyone who submitted their entry for the Cappuccino Fudge Popsand the Garden Stuffed Veggie Pita Pockets! We’re already given away two Eat-Clean Diet Vegetarian Cookbooks to two lucky winners and tomorrow we will select the two winners for the Garden Stuffed Veggie Pita Pockets.

We still have 4 MORE COOKBOOKS TO GIVE AWAY and here’s another chance to win by making RECIPE #3: COTTAGE CHEESE PANCAKES by The Eat-Clean Diet!

_________________________________________________________________

»> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks:

Answer and email these 2 questions plus at least ONE PHOTO of your recipe to  ecdsistersinironcontest@gmail.com

1.) What did you like about making this recipe?

2.) Will you make this recipe again? Why or why not?

DEADLINE is Monday, August 6th, 2012

NOTE: Contest is only open to residents in North America.

Please feel free to reblog, pin, tweet, and this delicious recipe!

________________________________________________________________

COTTAGE CHEESE PANCAKES Recipe:

I love pancakes, you love pancakes, we all love pancakes, and here’s pancake a recipe that you will keep you coming back for more!

Ingredients

  • 1 1/4 cups/300ml whole-wheat flour
  • 1 tsp/5ml baking powder
  • 2 tbsp/30ml maple sugar flakes
  • 1/2 tsp/2.5ml ground cinnamon
  • 1/4 tsp/1.25ml sea salt
  • 8 egg whites
  • 1 cup/240ml fat-free cottage cheese
  • 1 cup/240ml fat-free plain yogurt
  • Eat-Clean Cooking Spray

Instructions

1. Combine first five ingredients in a medium bowl. Make a well in the center.

2. Combine eggs, cottage cheese and yogurt in a small bowl. Pour into well. Stir until just moistened.

3. Heat a nonstick pan or griddle or prepare a skillet with cooking spray. Heat should be medium high. Use 1/4 cup of batter for each pancake. Cook until lightly browned on both sides. Keep warm in oven until all the batter has been used up.

4. Serve with fruit.

Tips & Bonus Information

Nutritional Value per Pancake Calories: 81 Calories from Fat: 2 Protein: 7g Carbs: 12g Dietary Fiber: 1g Sugars: 3g Fat: 0.3g Sodium: 112mg

Yield: 12 Pancakes
Preparation Time: 10 Minutes
Cooking Time: 12 Minutes

Comments
  • 30th July
    2012
  • 30

Woo hoo!!! Another ECD Veg recipe post! I love it Christa. Please tell me you have left overs? I might have to drop by! Thanks for participating : )

high-heels-soccer-shoes:

Well tonight I decided to make something healthy for the Olympics and made Garden Veggie Stuffed Pita Pockets by THE EAT-CLEAN DIET


I had to start this recipe a day early by making the yogurt cheese. I’ve seen this in a lot of ECD recipes but never made it. I thought it was too hard but goodness, it couldn’t be easier! Dump 2 cups of organic plain yogurt onto cheesecloth that is in a mesh strainer, place that onto a bowl (to collect the liquid which drains out) and then put it in the fridge overnight. Fix it and forget it! (I had a photo of the yogurt draining and accidentally deleted it.)

The rest we assembled this evening. John cut up the veggies while I made the hummus. We may have added extra garlic as we are garlic lovers (and always safe from the vampires) and a little more lemon juice for some punch. Then the pita assembly started: yogurt cheese, hummus, veggies, sunflower seeds into the soft pita pockets. All the while I was putting the pitas together, I wondered if John was going to like this.

After I took the photos (like a good blogger does), we sat down to eat. Next thing I know, John is talking about how much he loves the pitas. Like LOVES them! I was really shocked as I thought they were yummy but John couldn’t stop talking about them! Looks like we’ll be having these for lunch tomorrow (and maybe Sunday as well).

Easy peasy recipe that you can enjoy over a few days with the extra hummus and yogurt cheese. I wish my camera phone took better images since the final image doesn’t do this recipe justice! The crunch of the fresh veggies and the sunflower seeds paired with the soft pita and spreads. Nom, nom, nom!

Now off to watch the rest of the ceremony on my dvr after the rest of the world has seen them.

 


Comments
  • 30th July
    2012
  • 30

Wow! You are a super star Angie! A+++!! Look at all that effort. I love this post - so much fun!

angies—life:

Is it really Monday again? Boo.

I made these delicious Cappucino Fudge Pops from ECD’s Vegetarian Cookbook.  I can’t believe I hadn’t noticed the recipe in the book until Theresa posted it! Here are the instructions (I did not follow these but it still worked out).  I used xanthum gum instead of arrowroot (couldn’t find the bag!). I also used way less honey and more espresso :P

Cappuccino Fudge Pops
PREP: 10 minutes |COOK: 5 minutes| YIELD: 6 pops

Cappuccino? Fudge? Enough said! This dessert will satisfy any sweet tooth and caffeine cravings without sacrificing your health. Yum!

INGREDIENTS:

  • 2 tsp (10 ml) arrowroot
  • 1 cup (240ml) low-fat milk
  • 2 Tbsp (30 ml) semisweet chocolate chips
  • 1/4 cup (60ml) pure honey
  • 1 Tbsp (15ml) unsweetened cocoa powder
  • 1/4 cup (80ml) freshly brewed espresso or very strong coffee
  • Pinch sea salt
  • 1/2 tsp (2.5ml) vanilla extract

PREPARATION:

Prepare six frozen ice-pop molds in their tray.

In a small bowl, whisk arrowroot with half of milk, and set aside. In a small, heavy-bottomed saucepan, melt chocolate chips on medium-low heat. Stir in honey, cocoa powder, espresso, salt, reserved arrowroot-milk mixture and remaining milk. Increase heat to medium high and cook, whisking regularly, until mixture thickens and no lumps remain, about 3 minutes. Remove from heat and whisk in vanilla extract. Transfer mixture to a liquid measuring cup and pour into ice-pop molds. Insert sticks and caps to secure pops, then place in freezer until solid. To unmold, run under lukewarm water to release pop from its container.

NUTRITIONAL VALUE PER POP:

Calories 87| Calories from Fat: 17 | Protein: 2g | carbs: 18g | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 25mg | Cholesterol: 2mg

Link to Theresa’s recipe.

Have a good one!

Comments
  • 23rd July
    2012
  • 23
WIN A FREE COPY of The Eat-Clean Diet Vegetarian Cookbook! ECD SISTERS IN IRON VEGGIELICIOUS CONTEST: RECIPE #2 Garden Veggie Stuffed Pita Pockets by THE EAT-CLEAN DIET YIELD: 1 serving PREPARATION TIME: 10 minutes COOKING TIME: 0 minutes Details Eating a lunch full of fresh vegetables gives you enough energy to tackle the afternoon without stopping. This pita pocket recipe from The Eat-Clean Diet® Cookbook 2 is packed with vegetables and nutrients. To prevent the bread from getting soggy, assemble your pita right before you eat it. Remember to refrigerate your deli sprouts, as they spoil quickly. *Note: Yogurt Cheese and Zesty Hummus must be made ahead of time. Ingredients • 1 whole wheat pita, about 6 inches in diameter • 2 Tbsp / 30 ml Zesty Hummus • 2 Tbsp / 30 ml Yogurt Cheese • ¼ cup / 60 ml shredded or grated carrot • ¼ cup / 60 ml sliced mushrooms • ¼ cup / 60 ml sliced radishes • ¼ cup / 60 ml deli sprouts (such as clover, lentil, radish or fenugreek) • 1 Tbsp / 15 ml unsalted sunflower seeds Preparation Cut pita in half. Divide hummus between two pita halves and spread on inside of each. Repeat with Yogurt Cheese. Divide veggies between two pita halves and stuff inside each. Sprinkle sunflower seeds inside each pita half. Serve immediately, or wrap up and take to go! Nutritional Value per Serving: Calories: 331 Calories from Fat: 103 Total Fat: 7 g Saturated Fat: 2 g Total Carbs: 45 g Fiber: 9 g Protein: 16 g Sodium: 397 mg Cholesterol: 1 mg _____________________________________________________________ »> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks: Answer and email these 2 questions plus at least one photo of your recipe to  ecdsistersinironcontest@gmail.com 1.) What did you like about making this recipe? 2.) Will you make this recipe again? Why or why not? DEADLINE is Monday, July 30th, 2012 NOTE: Contest is only open to residents in North America. Please feel free to reblog, pin, tweet, and share this wonderful recipe!
WIN A FREE COPY of The Eat-Clean Diet Vegetarian Cookbook!

ECD SISTERS IN IRON VEGGIELICIOUS CONTEST: RECIPE #2

YIELD: 1 serving
PREPARATION TIME: 10 minutes
COOKING TIME: 0 minutes

Details

Eating a lunch full of fresh vegetables gives you enough energy to tackle the afternoon without stopping. This pita pocket recipe from The Eat-Clean Diet® Cookbook 2 is packed with vegetables and nutrients. To prevent the bread from getting soggy, assemble your pita right before you eat it. Remember to refrigerate your deli sprouts, as they spoil quickly.

*Note: Yogurt Cheese and Zesty Hummus must be made ahead of time.

Ingredients

• 1 whole wheat pita, about 6 inches in diameter
• 2 Tbsp / 30 ml Zesty Hummus
• 2 Tbsp / 30 ml Yogurt Cheese
• ¼ cup / 60 ml shredded or grated carrot
• ¼ cup / 60 ml sliced mushrooms
• ¼ cup / 60 ml sliced radishes
• ¼ cup / 60 ml deli sprouts (such as clover, lentil, radish or fenugreek)
• 1 Tbsp / 15 ml unsalted sunflower seeds

Preparation

  1. Cut pita in half. Divide hummus between two pita halves and spread on inside of each. Repeat with Yogurt Cheese.
  2. Divide veggies between two pita halves and stuff inside each. Sprinkle sunflower seeds inside each pita half. Serve immediately, or wrap up and take to go!

Nutritional Value per Serving:

Calories: 331
Calories from Fat: 103
Total Fat: 7 g
Saturated Fat: 2 g
Total Carbs: 45 g
Fiber: 9 g
Protein: 16 g
Sodium: 397 mg
Cholesterol: 1 mg

_____________________________________________________________

»> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks:

Answer and email these 2 questions plus at least one photo of your recipe to  ecdsistersinironcontest@gmail.com

1.) What did you like about making this recipe?

2.) Will you make this recipe again? Why or why not?

DEADLINE is Monday, July 30th, 2012

NOTE: Contest is only open to residents in North America.

Please feel free to reblog, pin, tweet, and share this wonderful recipe!

Comments
  • 16th July
    2012
  • 16
RECIPE #1 for The ECD SISTERS IN IRON VEGGIELICIOUS CONTEST: Cappuccino Fudge Pops PREP: 10 minutes |COOK: 5 minutes| YIELD: 6 popsCappuccino? Fudge? Enough said! This dessert will satisfy any sweet tooth and caffeine cravings without sacrificing your health. Yum!INGREDIENTS: 2 tsp (10 ml) arrowroot 1 cup (240ml) low-fat milk 2 Tbsp (30 ml) semisweet chocolate chips 1/4 cup (60ml) pure honey 1 Tbsp (15ml) unsweetened cocoa powder 1/4 cup (80ml) freshly brewed espresso or very strong coffee Pinch sea salt 1/2 tsp (2.5ml) vanilla extract PREPARATION: Prepare six frozen ice-pop molds in their tray. In a small bowl, whisk arrowroot with half of milk, and set aside. In a small, heavy-bottomed saucepan, melt chocolate chips on medium-low heat. Stir in honey, cocoa powder, espresso, salt, reserved arrowroot-milk mixture and remaining milk. Increase heat to medium high and cook, whisking regularly, until mixture thickens and no lumps remain, about 3 minutes. Remove from heat and whisk in vanilla extract. Transfer mixture to a liquid measuring cup and pour into ice-pop molds. Insert sticks and caps to secure pops, then place in freezer until solid. To unmold, run under lukewarm water to release pop from its container. NUTRITIONAL VALUE PER POP: Calories 87| Calories from Fat: 17 | Protein: 2g | carbs: 18g | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 25mg | Cholesterol: 2mg _____________________________________________________________ »> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks: Answer and email these 2 questions plus at least one photo of your recipe to  ecdsistersinironcontest@gmail.com 1.) What did you like about making this recipe? 2.) Will you make this recipe again? Why or why not? DEADLINE is Monday, July 23rd, 2012 NOTE: Contest is only open to residents in North America. Please feel free to reblog, pin, tweet, and share this wonderful recipe! Your summer will never be the same without it.

RECIPE #1 for The ECD SISTERS IN IRON VEGGIELICIOUS CONTEST:

Cappuccino Fudge Pops
PREP: 10 minutes |COOK: 5 minutes| YIELD: 6 pops

Cappuccino? Fudge? Enough said! This dessert will satisfy any sweet tooth and caffeine cravings without sacrificing your health. Yum!

INGREDIENTS:

  • 2 tsp (10 ml) arrowroot
  • 1 cup (240ml) low-fat milk
  • 2 Tbsp (30 ml) semisweet chocolate chips
  • 1/4 cup (60ml) pure honey
  • 1 Tbsp (15ml) unsweetened cocoa powder
  • 1/4 cup (80ml) freshly brewed espresso or very strong coffee
  • Pinch sea salt
  • 1/2 tsp (2.5ml) vanilla extract

PREPARATION:

Prepare six frozen ice-pop molds in their tray.

In a small bowl, whisk arrowroot with half of milk, and set aside. In a small, heavy-bottomed saucepan, melt chocolate chips on medium-low heat. Stir in honey, cocoa powder, espresso, salt, reserved arrowroot-milk mixture and remaining milk. Increase heat to medium high and cook, whisking regularly, until mixture thickens and no lumps remain, about 3 minutes. Remove from heat and whisk in vanilla extract. Transfer mixture to a liquid measuring cup and pour into ice-pop molds. Insert sticks and caps to secure pops, then place in freezer until solid. To unmold, run under lukewarm water to release pop from its container.

NUTRITIONAL VALUE PER POP:

Calories 87| Calories from Fat: 17 | Protein: 2g | carbs: 18g | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 25mg | Cholesterol: 2mg

_____________________________________________________________

»> HOW TO ENTER FOR A CHANCE TO WIN 1 of 8 EAT-CLEAN DIET Vegetarian Cookbooks:

Answer and email these 2 questions plus at least one photo of your recipe to  ecdsistersinironcontest@gmail.com

1.) What did you like about making this recipe?

2.) Will you make this recipe again? Why or why not?

DEADLINE is Monday, July 23rd, 2012

NOTE: Contest is only open to residents in North America.

Please feel free to reblog, pin, tweet, and share this wonderful recipe! Your summer will never be the same without it.

Comments
  • 16th July
    2012
  • 16
ECD SISTERS IN IRON VEGGIELICIOUS CONTEST!!! I hope you all got to “meet Christina who I interviewed on Friday!” She is an inspiring and caring person who strives to be her best day in and day out. I am so excited to be collaborating with her on this contest.  We said we would release the details today so here they are! Christina and I will be posting four recipes from The Eat Clean Diet - one recipe per week (and two cookbook winners per week). The first recipe will be posted today (right after this post!). We tried to pick recipes that were relatively easy, require minimal preparation, and contain ingredients that you will probably already have on hand. You have the chance to win The Eat Clean Diet Vegetarian Cookbook by participating in our cook-off!  All you have to do is try out the recipe for yourself, snap some pictures, and tell us what you thought about it. It’s that easy. We will be giving away eight copies of the cookbook. I have almost every book from The Eat Clean Diet series and I will say it once again, this cookbook has to be my favourite! Christina is a vegetarian and I like meat just as much as T-Rex, and this our favourite cookbook. The recipes that we have tried thus far have been beyond easy to make and bursting with deliciousness.  Are you ready?? Stay tuned for my next post (coming in just a few!) with the first recipe.  It includes one of my favourite things in the world: chocolate!  And guess what?! It’s clean!  Email your thoughts and photos for the upcoming recipe to ecdsistersinironcontest@gmail.com :)  We are so excited!!

ECD SISTERS IN IRON VEGGIELICIOUS CONTEST!!!

I hope you all got to “meet Christina who I interviewed on Friday!” She is an inspiring and caring person who strives to be her best day in and day out. I am so excited to be collaborating with her on this contest.  We said we would release the details today so here they are!

Christina and I will be posting four recipes from The Eat Clean Diet - one recipe per week (and two cookbook winners per week). The first recipe will be posted today (right after this post!). We tried to pick recipes that were relatively easy, require minimal preparation, and contain ingredients that you will probably already have on hand.

You have the chance to win The Eat Clean Diet Vegetarian Cookbook by participating in our cook-off!  All you have to do is try out the recipe for yourself, snap some pictures, and tell us what you thought about it. It’s that easy.

We will be giving away eight copies of the cookbook. I have almost every book from The Eat Clean Diet series and I will say it once again, this cookbook has to be my favourite! Christina is a vegetarian and I like meat just as much as T-Rex, and this our favourite cookbook. The recipes that we have tried thus far have been beyond easy to make and bursting with deliciousness.  Are you ready??

Stay tuned for my next post (coming in just a few!) with the first recipe.  It includes one of my favourite things in the world: chocolate!  And guess what?! It’s clean!  Email your thoughts and photos for the upcoming recipe to ecdsistersinironcontest@gmail.com :)  We are so excited!!

Comments
  • 15th July
    2012
  • 15
Comments
  • 13th July
    2012
  • 13

ECD SISTERS IN IRON VEGGIELICIOUS CONTEST: Meet Christina!

Hi everyone!  My name is Christina and I blog over at The Athletarian. I was honoured when Theresa asked me to collaborate with her on this amazing project.  We both have such a passion for eating clean and are hardcore advocates for The Eat Clean Diet.  I am so happy to share my eat clean journey with all of you and hope that it can inspire, motivate, or even relate to you!

1.) How did you first find out about The Eat-Clean Diet?
After I graduated from University I started to become really interested in fitness, food and nutrition.  I spent a lot of my spare time in book stores reading fitness magazines, diet books, and cookbooks.  I fell into the “diet trap” for a couple of years and started to restrict my eating and count calories excessively even though I knew I didn’t need to.  Then one day I saw the light - a tall, beautiful, blonde light by the name of Tosca Reno.  Her first book (The Eat Clean Diet) was staring me in the face and as I started to read it, everything just made sense.  Eat real food and eat it often.  I immediately fell in love with the lifestyle and haven’t looked back since.

2.) How long have you been eating clean for?
I have been on the eat clean wagon for three years now!

3.) What changes have you noticed since eating clean?
Eating clean makes me feel lighter, confident, and more alert.  I can really feel a difference when I have a “treat” day or I fall off track for a day or two (it happens!).  I get really bad headaches, feel tired, heavy, and it seems as though my body physically looks different even after just a couple of days of not eating 100% clean.

4.) What’s one of your favourite Eat-Clean recipes?
One of my go-to recipes is the Cottage Cheese Protein Pancakes from Tosca’s first cookbook (The Eat Clean Diet Cookbook).  I like to cook a huge batch of them at the beginning of the week that way I can just pop them in the toaster on weekdays!  I also love the recipe Tosca just released for the Protein Smoothie Popsicles.  They are the perfect treat for the summertime and can be modified based on whatever you have on hand.  I recently posted my version on my blog using mango and banana.

5.) How does eating clean fit in with your training and goals?
My fitness journey started with running.  I absolutely love running and eating well helps to keep me on track with my training plans.  You need energy to move and waking up to get a good run in is a lot easier if your body is fuelled with nutrient-dense and energizing foods.  I’ve tried running races with fast food sitting in my stomach from the night before and it absolutely does not work in my favour!  Though running is still one of my loves, I have recently gotten into lifting weights to build strength and develop more muscle definition.  I think Theresa can attest to the fact that diet is 80% of the equation when it comes to physique.  You can’t have a WBFF Pro body ;) without eating foods to support your training.  From fuelling before workouts to repairing after workouts, every meal counts.
Thank you to Theresa for featuring me on her blog and thanks to all of you for reading!  We’ve got some fun stuff planned for our readers over the next few weeks so I hope you will stay tuned and participate! Feel free to check out my blog or email me at theathletarian@gmail.com if you have any questions!

On Monday, July 16th, Theresa and I will post the details for our ECD SISTERS IN IRON VEGGIELICIOUS CONTEST. Please make sure to follow @ToscaReno @eatcleandiet @TheresaJenn and me@TheAthletarian on Twitter.

Note: For Twitter, we will use this hash tag in our tweets #sistersinironcontest

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