Progress & Accountability

Posting to the World Wide Web is serving as my accountability.

So that's why I'm going to keep posting my progress pictures even though it pretty much makes me cringe. But hey, at least I'll have something to look back and compare to.

This is today. I do notice small changes and that feels really good. I need to see the results to motivate me to continue.

My Ultimate Reset

I started the Beach Body Ultimate Reset! I'm on day 5 today. I'm really excited about this cleanse because its not a traditional "cleanse". Whole foods, gradual detoxification, weight loss and forming new habits are what's it all about. For me, this is my jump start. I'll be doing this cleanse for the next 16 days (it's 21 days total) and then I'm onto P90X. My goal is be at my "goal weight" by the end of May.

After my Ultimate Reset, I'll be adding Shakeology into my clean eating. Have you read the ingredients? I really really like them! And if you know me at all, you know I read every ingredient I out into my body. The Chocolate Vegan tastes fantastic.

Thanks for supporting me on my journey! I'd love to support you on yours too. Keep in touch with me on Instagram: @moxieorganix.

Here's a link to information on Ultimate Reset.

Www.myultimatereset/moxieamber

If you have questions, let me know how I can help! I signed up as a coach so that I can get the 25% discount on Shakeology and other Beach Body programs I'm planning to do. If I can help people along the way that's just a bonus :)

Here's some pictures of what I've been eating.

Dark Chocolate Matcha Energy Cookies

These satisfy a sweet tooth without the processed sugar, boost your energy with all natural Matcha, and fill your belly with fiber.

But don't let that fool you...they're delicious! I threw them together on a whim and they're so good I wanted to share!

According to my knowledge these are gluten free, and if its from me you know it's vegan :)

Oven: 375. Prep 10 min max, bake 10 min.

2 tbsp Ener-G egg replacer
3 tsp Matcha (good quality- I use SaeMee Tea brand)
1/2 c warm water
1/4 c Rice Bran
1 Tbsp Organic raw coconut oil
2 Tbsp Ground flax
1/2 c Date sugar
3c Organic rolled oats
1 Tsp Baking powder
4 Tsp Maple syrup (you could use agave or honey)
2 Stevia pkt
1c Semi Sweet vegan chocolate chips (Kirkland brand, nestle toll house, 360)

Mix the first 7 ingredients together. when incorporated add the rest. Easy or what?! I put the maple syrup and stevia at the end so you can taste to see if you'd like less. If your mix is too dry, just add a little extra water. For me this varies on brands of oats.

I rolled these in my palms into balls.

Bake 10 min. Gently flatten with spatula before transfer to cooling rack.

Makes 17 cookies

Nutrition: 98 cal, 8 sugar, 2.7 fiber, 2.2 protein, 4.2 fat.

Have fun kids!

New recipe!

Peanut crusted baked tofu

1 brick Extra firm tofu- stamp out all water with paper towels
1 c Yoshida teriyaki sauce
1c Roasted unsalted peanuts
3/4 c Peanut butter
3 tbsp Coconut manna (I like this better cause it has stronger flavor than coconut milk. Feel free to use what you have.)
1/4 c Sweet chili sauce
Siracha

Cut the tofu into 1 inch thick triangles. Marinate in the teriyaki sauce.

Heat oven to 375.

Crush the roasted peanuts. Place on a platter or cutting board.

Next mix the coconut Manna with about a half a cup of warm water. Microwave for about 30 seconds whisk and let sit.

While it's marinating make the peanut sauce. Mix together peanut butter, sweet chili sauce, the coconut manna water mix, and Siracha to your taste. It's easiest to add all of this to Pyrex mixing bowl and microwave for 30 seconds, then wisk.

Take marinated tofu and dry off a little with a paper towel. Dredge the tofu in the peanut sauce with a fork, then press into peanuts on both sides.

Place on parchment paper lined sheet. Bake for 20-30 min depending on how crispy you like.

Coconut Cardamom Rice:

1c Brown rice
2 c water
1 can lite coconut milk
1/2 tsp cardamom -fresh ground is best.
1/4c agave
1/2 tsp salt
1/2 c finely shredded coconut- unsweetened.

Place it all in the rice cooker!

Top your plate with fresh cilantro, mung bean sprouts.