Post Vacation Real Talk

Trips and vacations sure are fun, but coming back to real life can be hard. I’ve learned that first hand. It’s easy to let loose a little on vacation when it comes to eating because you want to try new foods and celebrate a bit. I get it! It’s been hard for me to get back on a healthy eating plan since I’ve been back. I don’t have any concrete solutions, but I think it’s good to know that not everyone jumps right back into their exercise and healthy eating routine. It’s a process sometimes.

I’d love to hear how you get back on track after a trip!

Instagram: @iamthefitbaker

My Gluten Free Story

There’s so much talk these days about going gluten-free. Seems like everyone is getting on the GF bandwagon. I personally don’t  believe it’s a fad. I think most people can benefit from eating a gluten-free diet, especially with all the highly processed grains out there now. On the other hand, eating a gluten-free cupcake isn’t necessarily healthy either. Just because something is GF doesn’t mean it’s healthy. You can still easily gain weight on a GF diet. Simply swapping out a normal piece of brand for a GF piece of bread isn’t going to get you any health gains. At the beginning of my GF journey, I thought this was the case though. I said, ” It’s GF! I can eat as much as I want! Who cares if it’s sugar filled because it’s GF!” I quickly learned that was not the right approach and since then I’ve made major diet changes. (Hello Whole30!) Now I incorporate more veggies in place of the GF substitutes. Don’t get me wrong, I still like to have cookies, ice cream, and birthday cake every now and then, but now I can make it GF and not feel terrible after eating it! 

I hope after hearing my story about going GF and all the benefits I’ve reaped from it, that you’ll consider eliminating gluten from your diet for a period of time and see how you feel. 

Press play to hear my story!

I’d love to hear your stories and comments about going GF!

Comment below and find me on Instagram @iamthefitbaker

 

Whole30 Homemade Tostones~Plantain Chips

   For the past couple of years, I’ve been head over heels for plantains…especially in chip form. I used to eat the Trader Joe’s plantain chips but I got tired of those and just didn’t think they were as healthy as I was looking for. I saw some other Whole30 peeps on Instagram making Tostones (the Spanish name for fried plantains) and I knew I needed to try making these myself. I like how they aren’t as hard as the plantain chips you’d find in the store. They still get crispy but are thicker and stay just a bit soft on the inside. I love to dip mine in guacamole.

I’ve included the Whole30 recipe below as well as step by step photos and videos. They are a bit labor intensive, considering they are fried twice, but if you make a big batch at one time then you’re good to go for awhile.

I’d love to see what you eat  your tostones with! Tag me in your Whole30 pics! @iamthefitbaker

Whole30 Twice Fried Plantains

Ingredients

Green Plantains (find these by the bananas in your local grocery store)

Organic coconut oil

That’s it! Let’s get cooking…or should I say frying!

Make sure to get green plantains. They are firmer and will work better. Cut off both ends of the plantain. Then run your knife down the peel multiple times. Then peel the plantain. Note: this is not like peeling a banana. It will be a struggle.

Cut the plantain into rounds as shown

Click below for a quick video

How to Peel a Plantain

This is the coconut oil I use. It’s a great deal at Costco. Scoop about 1/4 cup in a skillet (preferably cast iron) and let it melt on medium high.

 Once the coconut oil has melted, place your sliced plantains in the skillet. Turn them after about 2 minutes or until they become just a touch brown and cook another 2 minutes. You just want to get them soft enough to smash easier later.

Once they have browned a bit, place them on a paper towel to cool.

Click the link below for a quick video

Browning the plantains

After the plantains have cooled, you’re going to smash them! So grab a small plate or you can use the bottom of a glass cup. Set one plantain on the cutting board and place the plate on top. Then you’re going to apply pressure and turn it to the right until it’s smashed flat. You may have to use a knife to scrap the flattened plantain off your plate. The key here is to only turn one direction. Don’t turn it back and forth or you’ll have a demolished plantain! No bueno. 🙂

Check out the link below for a quick video

Smashing Plantains

You’ve made it to the last step! Hooray! You’re about to taste the fruits of your labor!

Add the flattened plantains to the hot coconut oil and fry until browned on each side…about 1 minute each side. It depends on how crispy you want them. Obviously, cook longer if you desire a crispier chip. You may have to add coconut oil to the pan as you continue frying all the plantains. Transfer the fried plantains to a paper towel again. While still warm, salt them and squeeze some fresh lime juice on them and give ’em a good toss.

Click below for a quick video

Twice Fried Plantain

You officially made tostones! Good work! And now for the best part! Eating them! Whip up some Whole30 approved guacamole or pull out the salsa or eat them straight up…whatever floats your boat. 🙂 I think they are best served slightly warm. They will get a bit soggy in the fridge,  but just pop them in a toaster oven for a minute and they’ll crisp right up.

I hope you enjoy this recipe! Feel free to share it with your friends and family…especially those on the Whole30.

Tag me in your posts @iamthefitbaker

 

Cauliflower Fried Rice

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Hello beautiful people! It’s almost been a week since I posted the cauliflower fried rice story on my Instagram account and I promised a recipe forthcoming. So here it is! I love any kind of Asian food. From Thai, to Chinese, to Japanese, Korean and on and on…they always hit the spot. Growing up, my family would go to Happy Teriyaki all the time, and we thought it was healthy! We weren’t quite up on MSG. Yikes! Since then, I’ve come across so many healthy, paleo recipes for classic Asian dishes that are just as delicious and flavorful as I remember. One of the best Asian cookbooks I’ve found is “Paleo Takeout“. Every recipe I’ve made so far has been exactly as I remember it tasting. I would highly recommend it!

Anyways, on to the recipe! This is one of my staple recipes. It can be made with whatever veggies you have on hand. I always keep a bag of cauliflower rice in the freezer for an easy, quick meal. Trader Joe’s carries frozen and fresh cauli-rice. Since you aren’t using rice, you’re essentially eating an entire bowl of veggies! Score!

Cauli-Fried Rice

Ingredients

2 tsp minced garlic

2 TBLS coconut oil

1 cup sliced onions

1 cup peppers

1 cups sliced carrots

1 cup broccoli

1 cup cooked cubed chicken

1 TBLS Thai and True green curry paste

1 package of cauli-rice

1/2 cup toasted chopped cashews

2 scrambled egg

(You can add whatever veggies you want)

Preheat the oven to 400.

Heat the coconut oil and garlic in a large skillet until it starts to sizzle.

Then add the onions and cook until they start to soften. Add all the veggies and cook, stirring frequently, for 7 minutes. Next, add the cauli-rice, chicken, and curry paste and cook another 7 minutes. While the stir fry is cooking, spread the cashew pieces on a baking sheet and toast until fragrant. Lastly, scramble the eggs in a frying pan. Once cooked, cut into small pieces and add to the stir-fry. Remove the stir-fry from the heat and spoon some into a bowl and top with some of the toasted cashews.

I’d love to see what veggies you put in your stir-fry! Tag me in your pics! @iamthefitbaker

 

 

 

 

 

Operation: Get fit!

Welcome!

I have finally summoned the courage to start writing this blog. I created it about 6 months ago and then it sat there…a blank canvas. It can be a bit intimidating to put yourself out there but if I can help someone else then mission accomplished! You’re probably thinking, “The Fit Baker sounds like an oxymoron!” And yes I’d have to agree with you but I want to change that. i say you can have your cake and eat it too. I don’t want to give up baking, even if it is gluten-free. I mean how depressing would life be if you can’t have a warm, fresh from the oven, ooey gooey, chewy chocolate chip cookie every now and then? Can you tell I have a thing for chocolate chip cookies? They’re kinda my favorite. Anyways, I realized I don’t want to live an all or nothing lifestyle anymore. I want to live a balanced life style. I want to have a cookie every now and then and truly enjoy it instead of eat five at one sitting and feeling like I need to change into my stretchy pants. You know the ones, with the elastic waistband? Yes those ones. I’m done with starting over on a new eating plan. This is it, I’m all in. I’m not going on some strict lettuce diet or popping diet pills. No, I’m finally going to lose weight the right way. Slow and steady wins the race, right? So come along for the ride! I hope I can inspire you on your journey! Maybe the struggles, temptations and trials I go through can help someone else. And secretly I’m hoping this blog can help keep me accountable!

About me: My name is Rhoda. I’m a 26 year old girl who just wants to be the best version of herself. I want to live life to the fullest and my weight has been holding me back, I look at myself and think, “This is not me. Who is this girl?”. I know I am better than this and I am determined to make a change. The only catch is that I have a GLUTEN-FREE baking business with two of my sisters. It’s called Mama’s Mixin’ Bowl. As you can imagine, a lot of taste testing goes on with our business. Starting our baking business brought me to a crossroads. I quickly realized that I needed to develop some self-discipline or else I would be packing on the pounds! Having so many treats around the house constantly, wasn’t going to help me out in the weight-loss department but I wasn’t about to quit on my business either. And that’s when I realized that it is possible to have the best of both worlds. I’m not saying it’s going to be easy but possible? Yes.