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Category Archives: vegetarian

Garlicky Grainy Dressing 

Delicious and quick vinaigrette dressing for any type of leafy green. These are approximates and adjust to taste;

1/4 cup grape seed oil

1/4 cup white balsamic vinegar 

1 tablespoons minced garlic (or about two cloves crushed, I’m a little lazy and used jarred) 

1 tablespoon Old Style grainy mustard 

1 teaspoon garlic powder

Shake in mason jar, or whisk well pour and serve. If it sits for a while make sure you stir/shake it again as the mustard sits to the bottom. 

Enjoy! 

Mixed Berry Protein Shake

If you’re following my new blog you know my quest of competing in a fitness competition in just over nine weeks. I have my macros set at eating 125 grams of protein a day. As a vegetarian it’s not impossible, but it’s slightly trickier than those who would eat three pieces of chicken breasts a day. That being said I usually have two shakes a day. This one being my morning one. So delicious and light tasting. Crammed in with 281 calories, 29.5 grams of protein, 5 grams of fat.

Ingredients:

1 scoop of LeanFit Whey Protein in Vanilla (suitable for vegetarians — most whey protein isn’t)
5-6 frozen strawberries
1/4 cup frozen blueberries
1/2 a frozen or fresh banana
1 cup water
1 tablespoon PRANA Chia Seeds

Throw up all in the blender (shout out to my inlaws for the VITAMIX) and enjoy a delicious, cool, creamy morning protein shake.

Estimated Nutritional Value: 280 Calories, 29.5(g) Protein, 5(g) Fat

Tips:
1. Put the chia seeds and the water in the blender first and let them soak for a couple minutes while you are prepping everything else.

2. Here is a finger saving tip if you plan to freeze your bananas; Peel them BEFORE you freeze them. I did not, then tried using a steak knife (baby brain) to take the peel off. Four hours and three stitches later I have learned my lesson. Not to mention the three week set back of not being able to lift any weights 😐

Recipe is easy to double up. If mikes at home I always do – save yourself from having to share. It keeps well for a few hours, but this isn’t one to make too far in advance as it all separates, loses its smooth, fluffy and cool texture.

Note: If you aren’t following my FitFor2.ca blog with my quest of doing a bikini fitness competition, you should! I will be posting meal ideas for vegetarians that will (hopefully) take me from having a baby to being a bikini competitor in 11 months.

Mexican Kale Salad


Not your average salad; used a variety of leftovers and delicious fresh ingredients to make this nutrition packed, high protein vegetarian lunch.

Ingredients:

Bed of Kale and Romaine

Sautéed onion, peppers and garlic

Quinoa mixed with Kirkland Organic Salsa

Handful of black beans

Handful of cherry tomatoes

Glob of plain Greek Yogurt

Estimated Nutritional Value: 340 Calories, 29(g) Protein, 5(g) Fat, 57(g) Carbs

Note: If you aren’t following my FitFor2.ca blog, I will be posting all my high protein healthy vegetarian meals there that I will be eating in preparation for a fitness competition.