Thursday, October 3, 2013

Hop over here!

My new site is up and running! I will no longer be posting on blogger..

You can find all my old posts and new ones too- Here

The FIt Green Goddess

XO See ya there!

Thursday, September 26, 2013

35 weeks, and counting the minutes!

I don't think I have complained much at all this whole pregnancy, and as I think back, it's been pleasant, beautiful and happy. With five weeks to go, I think I am entitled to complain at least once on my blog. I'm tired, crabby, waddling, sleepless, my bladder feels like it's going to bust through my sheesh (private area), and my hips feel as though I need a double hip replacement. Nothing fits, and I am so SICK of people saying "wow, five more weeks? You must be having a BIG BABY!" I am peeing and up all night long, I might as well stay up, and do something productive! I'm sick of everything I eat and can't wait to get my taste buds back. I miss the foods I used to love and am starting to get even more sick of eating chicken, turkey, buffalo, and eggs! GAG! I want my veggies and beans back! I want my kale which right now, I can't even stomach. I want my "00" skinny jeans on my ass, and my teeny Lululemon shorts and Body Rock Sports Bras, where I rock my 8 pack! My back is throbbing all day and nothing makes it feel better! Heartburn like a bastard!

Ahh! That felt good. Now back to my 35th week and how much I LOVE this little girl. On Tuesday, I guess Sasha was having a lazy day. She moved, but not like she normally does. I get all kinds of crazy and start worrying that something is wrong when I don't feel her dance all day. She is super active. But on Wednesday she was back to normal.

I have really increased my water lately and have noticed that aside from peeing every 15 minutes, I have more energy and she moves more. Water is one of the MOST important things you can drink for you & the health of your baby. An added bonus: The more water you drink, the less retention you have. I have been so lucky in that department! NO edema, no swollen fingers, my face is still very thin and honestly the only place I am bigger is my belly- I'm "ALL BABY". 

  • To date, I have gained 26 lbs, and will probably hit 32 lbs by the end of my pregnancy which makes me happy. It's the perfect healthy weight gain for my size and frame.

  • Craving Pumpkin like crazy, between pumpkin pancakes, and pumpkin smoothies and today I may make some pumpkin muffins. Sasha may come out orange!

  • At this point I am going weekly for Sasha's NST'S which are her non stress tests. I'm fine with all the Dr. appointments simply because it reassures me that little little pumpkin is strong, healthy and growing. Although today was quite nerve wracking! I was there from 11-1:30! Sasha's heart beat was fine but a few times she had some drops in her heart rate. While it came back up rather quickly, the nurse was concerned enough to call my DR, who then said he wanted me to have an ultrasound. Everything is fine and Sasha is feisty as ever. They think she probably was pressing on her umbilical cord, which stops the blood flow. Ultrasound went great and I was released. UGH! I get so nervous!

  • We are seriously thinking of planning her birth due to our business. I'm not going back to work, however, Mario wants to be home with me & Sasha for a week after she is born, and is going to have one of our trainers cover for him, but in order to do that, we have to know WHEN the baby is coming. I will see what my Dr. says tomorrow. We may just decide on a date and do a C-Section or wait to see what little miss decides. As of right now she is still breeched.

  • Nesting like crazy and I am dying to go up to my attack, but Mario won't let me, he is afraid I will slip and fall down the stairs! UGH! He won't even let me wash the floor, because he knows I'll be on my hands and knees... SO I'll do everything else, and then the last week, I'll get the maids to come in and do an INTENSE scrub down!
Tomorrow is another day closer to Mario and I holding our little Sasha...

Wednesday, August 21, 2013

Got some new Goodies for you!

I think I got my GROOVE back- my CREATIVE groove! I am so excited to share with you some of the new recipes I have created. Pregnancy has been keeping me very occupied...but have no fear! The FIT GREEN GODDESS isn't going anywhere!
The same friends who gave me the last eggplant, gave us MORE! How lucky are we?!?! SO I wanted to create a new HEALTHY, CLEAN EATING recipe that you would all love and enjoy! 

First is the recipe I created because I was inspired by a Greek Salad I had before I left for vacation a few weeks back. Only thing missing is raisins! 
Click on the pics for recipes!

With the recipe below, I used Halibut but you can honestly use any thick fish like Wild Salmon, Sea Bass or even Cod. You could also use chicken breasts! Get creative!

As for my pregnancy, I am almost 8 months (as of September 1, 2013). Check out the FGG pregnancy blog

Saturday, July 27, 2013


**My baby is the size of an EGGPLANT right now! At 26 weeks / 7 months, I held an eggplant up to my belly, and it seems about right, but add her legs on to that and she is even LONGER! 

And now back to Eggplant!

An awesome client of Mario's came in today with this GORGEOUS colored eggplant. It was perfectly shaped and even more perfect to eat... BECAUSE, it came RIGHT from her garden! Doesn't get any healthier or ORGANIC than that! We are so excited, and decided tonight was the night to INHALE this amazing POWERHOUSE veggie!

The dish I made Mario and myself last night was BEYOND!

I think that Cathy & Lou would have been proud of my dish and how I prepared the gorgeous eggplant they gifted us with!

Obviously, you need a really good olive oil. I use this when lightly sauteeing veggies with garlic. this olive oil is from Portugal and cost around $18. 

 Wash and slice the eggplant starting with the top and bottom. We don't discard the skin. We LOVE it on, because well, the more nutrients we get, the better... and since there are no pesticides on this eggplant, We are SAFIER THAN SAFE!
 Boil water for your pasta. We used BROWN RICE PASTA FUSILI pastas. While the water is boiling dice up your eggplant and set it to the side. Saute your garlic and olive oil. Once the garlic is sauteed to your liking, toss in the eggplant. You will see it absorbs ALL of the olive oil, so if you need more, drizzle some on. I also added 1/4 cup of water to soften up the eggplant a little more.
The next thing you do and grab your tomatoes. We no longer use cans. I buy the glass jars of JUST tomatoes, whether they are PLUM, WHOLE, CRUSHED or DICED. This time it was crushed tomatoes and yes they were organic. Mix in some sea salt, black pepper and oregano. Stir in the tomatoes and some mixed well, set the heat on low-medium and cover with the lid exposing a teeny bit of the eggplant and sauce. I let it simmer for about 25 minutes, and once I saw the eggplant were softened, I shut the lid and kept the lid on.
Drain your pasta and set it to the side. At this point, Mario's halibut was still baking as I was sauteeing up some jumbo shrimp!

Once they were done, I took some of the eggplant sauce and poured it into the pot of pasta, and mixed it until well coated.  Here is my dish: It was insanely DELISH! Mario thinks it could be a GREAT dish on a menu in an ITALIAN restuarant!

I'd like to share with you the GREAT news about eggplant!

Health Benefits

(From whole Foods)

Tons of vitamins and minerals, eggplant also contains phytonutrients,  which have antioxidant activity. 

Eggplant, or aubergine as it is called in France, is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family of Solanaceae, also commonly known as nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.
One of the most popular varieties of eggplant in North America looks like a pear-shaped egg, a characteristic from which its name is derived. The skin is glossy and deep purple in color, while the flesh is cream colored and spongy in consistency. Contained within the flesh are seeds arranged in a conical pattern.
In addition to this variety, eggplant is also available in a cornucopia of other colors including lavender, jade green, orange, and yellow-white, as well as in sizes and shapes that range from that of a small tomato to a large zucchini.
While the different varieties do vary slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture. In many recipes, eggplant fulfills the role of being a complementary ingredient that balances the surrounding flavors of the other more pronounced ingredients.

How to Select and Store

Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid. They should be free of discoloration, scars, and bruises, which usually indicate that the flesh beneath has become damaged and possibly decayed.
The stem and cap, on either end of the eggplant, should be bright green in color. As you would with other fruits and vegetables, avoid purchasing eggplant that has been waxed. To test for the ripeness of an eggplant, gently press the skin with the pad of your thumb. If it springs back, the eggplant is ripe, while if an indentation remains, it is not.
Although they look hardy, eggplants are actually very perishable and care should be taken in their storage. Eggplants are sensitive to both heat and cold and should ideally be stored at around 50 degrees Fahrenheit (10 degrees Celsius). Do not cut eggplant before you store it as it perishes quickly once its skin has been punctured or its inner flesh exposed.
Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper where it will keep for a few days. If it is too large for the crisper, do not try to force it in; this will damage the skin and cause the eggplant to spoil and decay. Instead, place it on a shelf within the refrigerator.
If you purchase eggplant that is wrapped in plastic film, remove it as soon as possible since it will inhibit the eggplant from breathing and degrade its freshness.

Tips for Preparing and Cooking

Tips for Preparing Eggplant

When cutting an eggplant, use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black. Wash the eggplant first and then cut off the ends.
Most eggplants can be eaten either with or without their skin. However, the larger ones and those that are white in color generally have tough skins that may not be palatable. To remove skin, you can peel it before cutting or if you are baking it, you can scoop out the flesh once it is cooked.
To tenderize the flesh's texture and reduce some of its naturally occurring bitter taste, you can sweat the eggplant by salting it. After cutting the eggplant into the desired size and shape, sprinkle it with salt and allow it to rest for about 30 minutes. This process will pull out some of its water content and make it less permeable to absorbing any oil used in cooking.
Rinsing the eggplant after "sweating" will remove most of the salt.
Eggplant can be baked, roasted in the oven, or steamed. If baking it whole, pierce the eggplant several times with a fork to make small holes for the steam to escape. Bake at 350 degrees Fahrenheit (about 177 degrees Celsius) for 15 to 25 minutes, depending upon size. You can test for its readiness by gently inserting a knife or fork to see if it passes through easily.

How to Enjoy

A Few Quick Serving Ideas

  • For homemade babaganoush, purée roasted eggplant, garlic, tahini, lemon juice and olive oil.
  • Use it as a dip for vegetables or as a sandwich filling.
  • Mix cubed baked eggplant with grilled peppers, lentils, onions and garlic and top with balsamic vinaigrette.
  • Stuff miniature Japanese eggplants with a mixture of feta cheese, pine nuts and roasted peppers.
  • Add eggplant to your next Indian curry stir-fry.

Individual Concerns

Eggplant and Oxalates
Eggplant is among a small number of foods that contain measurable amounts of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating eggplant. Laboratory studies have shown that oxalates may also interfere with absorption of calcium from the body. If your digestive tract is healthy, and you do a good job of chewing and relaxing while you enjoy your meals, you will get significant benefits—including absorption of calcium—from calcium-rich foods plant foods that also contain oxalic acid. 
Nutritional Profile
Eggplant is an excellent source of digestion-supportive dietary fiber and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid.

Sunday, June 9, 2013

Soup for a RAINY June Day.

I can't believe it, but I was actually freezing just the other day! The rain wouldn't stop, the wind was blowing and I was drenched. Mario and I had errands to run, and food shopping was one of them! Rain, sun or snow, we HAD to go, since the fridge was empty. 

Before we left, I remembered thta in Gwyneth Paltrow's cook book, "It's all Good", she had a broth recipe that would be PERFECT for a miserable cold and rainy day. I jotted down the ingredients and off we went.

As usual, I add and tweak things in EVERY recipe I find.... Hoping to make it BETTER and to make me FULLER....

I will share the recipe in the book and then next to it, I will show you what I added to the recipe... I think mine ROCKED!

If you try this Delicious brothy soup, let me know!
Soba Tofu Scallion Broth

XX Tina