I often get asked about what I eat in a day or how I keep I stay healthy work. First off, each body is different and has different nutritional needs. I’ve personally learned so much about food throughout the years that today I pretty much know what I need to keep my body energized and healthy.
It’s a little hard to tell what my day/meals will look like since I don’t follow any diets/or count macros ( I’m just avoiding red meat lately). And even though my meals change daily, I thought it would be fun to share with you what I eat in a regular week/work day.Read More »
Happy Monday everyone! I hope you all had a great weekend 🙂 Today I want to share a quick and healthy recipe that I made last weekend for a breakfast date with my girlfriend. These DELICIOUS and nutrient-packed muffins are super to make, and will definitely brighten your morning! TIP: I’ve done this recipe using a […]
Happy Thursday people! How are you’ll doing? My MBA classes are finally over and now I can enjoy Christmas break with my hubby, family, and friends. Last week, as most of you know, my husband and I took a mini vacation and enjoyed a Disney World marathon in Orlando, FL. It was my first time […]
I loved my Sunday… I got to spend some quality time with my American family and friends, we had a delicious “country style” lunch with a homemade cheesecake and easter cupcakes for dessert, played outside games, died eggs, and enjoyed the beautiful and peaceful day out in the country!
I do believe that being healthy is living with BALANCE and that we need to treat ourselves sometimes WITHOUT NEUROSES… I enjoyed every bit of that homemade cheesecake with a strong and warn Brazilian coffee, which was worth every single calorie!!
And to help us to get back to our healthy eating routine, today I am going to share with you a LOW CARB pancake recipe for a delicious breakfast or even snack.
LOW CARB PANCAKE
3 eggs whites
10g flaxseeds flour
cinnamon to taste
Natural peanut butter
Red berries or any fruit of your preference
First, whisk the egg whites until they become frothy. Now add the flaxseed flour and cinnamon, and whisk the egg whites for few more seconds. Transfer the mixture to an coconut sprayed skillet in medium heat and flip the pancake until both sides turn to a golden color. Lastly, spread peanut butter on the pancake and top it with the red berries.
TIP: serve it warm and enjoy with a freshly brewed cup of coffee!
Please let me know if you try the recipe and feel free to tag me in your pics on Instagram (@sheinafernandes). I will love to see how they turn out 🙂
My week has been great and going at full swing. Spring break is over and now I am back to my master’s classes. Today I want to share these two recipes that I love and are so easy to make! I don’t know about you guys, but I like to change it up from time to time, I get tired of having scrambled eggs almost everyday so I tried these recipes in the past few weeks.
They are delicious, a healthier choice and can be made in no time! What else do we need, right?
BAKED SCRAMBLED EGGS
5 egg whites
1/4 cup skim milk
2 slices 97% fat free Canadian bacon (chopped)
1 cup baby spinach
chopped bell peppers (optional)
1/2 tomato (chopped)
1/2 onion (chopped)
1/2 cup low fat sherred cheese
In a medium bow, beat the eggs, egg whites and skim milk, when done set aside. Add the remaining ingredients, mix it well and transfer to a coconut oil greased pan. Place the pan in a preheated oven at 400F for around 20min and ENJOY. TIP: It can be served as breakfast with fruits and toast or even as lunch/dinner with a side o salad.
EGG and SPINACH BREAKFAST WRAP
1 whole wheat tortilla wrap
2 boiled egg whites (chopped)
1 boiled egg (chopped)
2 tbsp cottage cheese
Baby spinach to taste
Pink salt to season
In a bowl mix the egg, egg whites, cottage cheese and salt until it turns to a thick paste. Now, warm up the tortilla wrap in the microwave or on the stove-top, top it with the egg paste and add the spinach. Roll it tightly and ENJOY!