Here at MizFit International Headquarters we are all for people snatching recipes from magazines and making them their own (tweaking if you will. not lying under oath that they created them or anything. we dont have that much chutzpah).
This is precisely the reason why I
begged asked Erin if she’d be willing to share both her recipe and her wisdom with us MizFitters.
Erin is one of the reigning queens o’fitness blogging (and if you’ve not read her book then shame on you!) and I was thrilled to be able to pick her brain a bit.
Erin’s words of food wisdom (here’s where you hit print)?
Knowledge, as they say, is power. You don’t have to be a fantastic cook to make really clean, really delicious food. You just need to find the proper resources. For
instance, I love Oxygen magazine’s recipes (MizFit note: see recipe below). As far as recipes are concerned, they definitely could use some fine tuning because I invariably end up having to tinker with what they provide in order to make the dish come out right. Just the same, they’re traditionally easy to create and taste delicious.
I think it’s OK not to eat clean all of the time. I do. Yesterday was St.Patrick’s Day and you’re not going to convince me to eat anything other than big ol’ corned beef sandwiches, Guinness and potato chips. You’re just not. I’ve learned to trust myself, to have faith in myself, that I’ll make
healthy choices more often than not. In order to be successful with your health, you have to learn not to demonize food. It’s still a struggle for me sometimes, but making the choice to believe I’m worth taking care of, and that I know how to do that, is made me a healthier person.
MizFit: All together now? what have we learned? WE. ARE. WORTH. IT. (the time? the effort? the pain in the ass? all of it.)
Energy Veggie Burrito
1 large burrito tortilla – I use a low-carb wheat version
1/2 cup of avocado
1/4 cup of mache – Or any like-lettuce, this is the one I like
1/4 cup of chopped red onion – I use a little less since a little goes a long way
1/4 cup of chopped red pepper
1/4 cup shredded carrots
2 Tbsp of plain hummus
1) Heat the tortilla in the microwave for 30 seconds.
2) Spread the hummus evenly on the tortilla.
3) Add the rest.
4) Fold, roll, cut in half.
I added a little spray of lime juice and a tiny pinch of kosher salt after I assembled the veggies. I think it kept the avocado fresher and gave the veggies a little kick. Don’t ask me about calorie or carb counts because I don’t have a clue, but it is so tasty and delicious.
Thanks so much Erin.
Like it or not—you’re now an honorary MizFit.