I realized last night that having this blog has really helped me in my journey back to health! As I told yall before I’ve been pretty active for a while now. After years of not taking care of myself, I had finally realized how much creating healthy habits can positively change not only your looks but also your energy and your attitude. I started eating only clean foods and exercising regularly about 3 years ago. I lost 10+ pounds, ran 3-6 miles several times a week, lifted weights consistantly (I even won a squat contest at my gym!) and frankly I felt like a million bucks. But these past 6 months have been a nightmare. All the late nights, stress, responsabilities, lack of sleep made me forget about my personnal goals. All what seemed to matter was that I stayed competitive on the professional level. But I came to realize how other aspects of my life are important besides my work. Don’t get me wrong I love being a doctor and a researcher. But I also love being a wife, a sister, a daughter, a friend, a cook and fitness enthusiast athlete! I started making small changes, revisited old habits: making my lunches EVERY day without exception, watching what I order at restaurants, going to the gym on a regular basis (even if it was only once a week). Baby steps. In the middle of this quest for balance I started this blog and last night it just hit me how the simple fact of posting my daily eats and fitness accomplishments helped me. I feel more in charge of my life, more accountable too….
To move onto another subject, last night’s dinner was pretty awesome. Inspired by Mary Grace’s quinoa stuffed squash in the Paris Food Blague, I decided to make my own version….
So here is is Léo’s Quinoa Amaranth Stuffed Baby Pumpkins:
Basically I cut a mini pumpkin in half and roasted it in the oven. Meanwhile I cooked a mix of quinoa and amaranth on the stove until fully cooked and fluffy. When that was ready, I sautéed 1 cup sliced mushrooms with 1/4 cup diced onions and a little less than 1/2 lb of lean ground beef. When cooked I stirred in about 1-1,5 cups of the quinoa/ amaranth cooked mixture. Seasonned with ground coriander and ground fennel, cayenne pepper, salt and black pepper. I then removed the pumpkin from the oven and stuffed each half with this mix and topped with crushed pepper before serving.
I loved it! one of the best dinners I’ve made in a while!
And I also used some leftover quinoa/ Amaranth in my breakfast this morning. But I’ll tell you all about that later. Need to go to the gym now!