Author: Victoria Elizabeth

Victoria Elizabeth http://www.victoriaelizabethann.com Bubbly and enthusiastic, I am a lover of all things pink. My writing style is as eclectic as my personal library, so you'll see everything from dark poetry to light-hearted short stories posted in my portfolio.

Sharing my Story: HuffPost!

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Back in July, I was reading through the stories on the Healthy Living section on the Huffington Post. If you’ve never visited the site, you really should – talk about motivation!

So many people who took control of their lives and transformed their bodies through diet, exercise, and healthy mindset – how can that not inspire you?

After reading stories of young men and women that had overcome eating disorders, I realized that I shared a similar journey. While my struggles may have been for different reasons, the core nature of our issues were the same.

I’ve been very transparent with sharing my story here, on my blog, which is visited by about 2,000 people.

Why not share my story with the world?

And so I did.

You can read the full article by clicking here.

Thank you for all of your love, support, and encouragement. Being “healthy” isn’t a destination – it’s a lifelong journey.

Bon appetit, my friends!

~ Tori

Less than 4th grade.

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It’s official.

As of this morning, I weigh less than I did in the 4th grade. The scale reported 132.8, which, to the best of my knowledge, is the least I’ve weighed since I was nine years old.

I attribute this to a combination of being ill, of working out 5-6 days per week, and my continued commitment to Paleo, not counting the dairy-obsession I’ve had on and off for the last four weeks.

My graduation is this Friday and, roughly six weeks ago, I purchased a size four dress to wear to the event (under the giant, shapeless gown, of course). When I purchased it, I could zip it – but it was like the casing on an andouille sausage. Not attractive.
As of this morning, it not only zips, it has wiggle room.

Delightful, beautiful wiggle room.

I will post a picture of myself in the dress on Friday, assuming I opt to take off the cap and gown I’ve worked 2.5 years to earn the right to wear. Meanwhile, I’m going to be avoiding salt for the next 72 hours and pray to God that the 6am alarm clock on Friday doesn’t get snoozed too frequently. Otherwise, I’ll be rocking a size four dress with my hair in a messy bun and mascara under my eyes.

On that note, bon appetit my friends!

~ Tori

Benefits to Illness?

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While no one looks forward to being ill, I’ve learned over the past three days of sneezing, coughing, and intense sinus pressure (seriously, think elephant-squatting-on-your-head type pressure, folks) that there are some benefits to being ill:

  • I’ve finally stopped cheating on the Paleo diet. I’d been inhaling Chobani Greek yogurts for the past two weeks, a big no-no on the Caveman Diet, and I finally broke my addiction on Friday. I was eating 2-3 cups of the white toxin per day and it wasn’t until my sinus/respiratory infection settled in that I realized the dairy was a HUGE contributor to mucous-production. I’d always known dairy and colds don’t mix but GOOD GOD, I became a snot-factory after I ate my yogurt on Friday. I had a sore throat and thought it wouldn’t hurt but the subsequent muculence leaking from my face assured me that milk was a very, very bad idea.

 

  • When food has no taste, it has no power over me. Anyone that has followed this blog for more than a few weeks understands that I have a tendency to binge, especially on sweets, so the fact that I have VERY little olfactory capacities right now means that my taste buds are practically paralyzed. I can taste spicy and sour – and that’s about it. So, that being said, I’ve just eaten enough to take my medicine (like a good girl) and that’s about it.

 

  • Your body burns HOT when you’re ill. I’ve been rocking a fever between 99.1 and 100.6 for three days, which means my body is fighting this infection like a champ. Another benefit to kicking some bacterial asses is that you burn more calories with a higher core temperature. I’ve been guzzling Gatorade like it’s my job and yet my weight on the scale – fully dressed and with shoes – was just 135 at the doctor’s office. Yeah. That’s kind of nice.

So, even though I’m hacking up a lung and feel like death warmed over, there are a few benefits to this whole “being sick” thing.

Bon appetit, friends! Or, in my case, NyQuil dreams!

~ Tori

Paleo Coconut Fried Tilapia

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My husband and I both like fish, but we find tilapia to be a rather dull-flavor and spend most of our dinners choking it down or smothering it in unhealthy sauce.

Last night, I decided to experiment and attempt to recreate coconut breading and “fake fry” some tilapia filets. The dish came out so good, we inhaled it before I could take a photo! Now I have to pass on the recipe to you.

Preset oven to 300 degrees.

Breading Ingredients:

  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup finely ground tapioca flour
  • 2 tbsp yellow curry powder
  • 1 tbsp chia seeds
  • 1 tbsp flax seeds
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

(I totally made that up on the fly. I had the ingredients laying around and hoped for the best. It worked.)

“Wet Wash” Ingredients:

  • 1 cup So Delicious Unsweetened Coconut Milk (just 45 calories!)
  • 1 tbsp raw agave syrup
  • 2 tbsp yellow curry powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

I rinsed and patted dry six tilapia filets, which was roughly 1.5 pounds. I then laid them in the milk bath for about 10 minutes, letting them soak up the flavors and sweetness from the wet wash.

Taking one piece at a time, I tossed them in a small dish with the flour mixture until they were LIGHTLY COATED, then shook off the excess. On a very lightly greased (I use PAM olive oil spray) cookie sheet, I spread the filets out so there was about 1/2 an inch between them.

Bake at 300 degrees for 7-8 minutes. Remove pan from oven and flip the tilapia over. (Mine were about 80% cooked; still a little soft in the center.)

Raise the temperature to 500 (BROIL) and replace the tray of fish into the oven. Allow to cook about 5-6 minutes.

They should get nice and browned, crunchy and delicious. They had a natural sweetness to them from the coconut and agave syrup, so neither my husband nor I needed a sauce. They stayed moist because of the fast cook time, but I will admit that deep-frying them would have likely made them even better!

I served them alongside Cauliflower Mashed Potatoes and steamed broccoli. A very healthy, Paleo-friendly meal to start the work week!

Bon appetit, my friends!

Tori

Related Articles:

Quick Paleo Dinner: Coconut Crusted Tilapia & Garlic Broccoli

Paleo Vegetable Side Dishes

Paleo Recipes (www.nomnompaleo.com)

A Boost When I Needed It

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I’ve been a bit melancholy the last week or so, as I’ve found myself back in the pattern of weekend gorging and sullen Mondays of recommitment to a diet I don’t feel like being married to anymore.

My weight has plateaued at 136, a frustrating turn of events from the solid 133-134 I was holding just a few days back.

I’ve been cheating daily on the Paleo diet with Chobani yogurts (which really shouldn’t be called a “cheat,” as it’s nonfat and packed with protein) and I have a feeling this is a primary cause of my stalled progress in the weight department.

Amazingly, I’ve kept moderate control and haven’t thrown my hands up, severely binged, and then committed the unforgivable purge that I’m quick to resort to at emotional lows. I’m crestfallen, but not beaten. I can break through this slump. Right?

Today, I was given a boost that I think may be the positive encouragement I needed to crush this funk; and no, it wasn’t a compliment on my size.

Today, I attended an interdepartmental meeting featuring colleagues and leadership I only see a few times per year. Given my own weight loss successes of the last year (I’m down about 20 lbs from the same date in 2012), several people approached me to compliment me or poke fun that I’m “wasting away” and should eat some of the cupcakes I’m notorious for baking.

After niceties were exchanged and the meeting (of over 150 people) commenced, I set to focus on taking notes and absorbing information. And boy, it was a lot of information. My head’s still hurting.

During a break, a Director from another Department, whom I’m on first-name terms with but I still consider an authority figure, approached me. I couldn’t help but notice that he had lost weight (20, 30 pounds?) and that he looked great.

I was just about to open my mouth to compliment him when he leaned down and asked, “Tori, may I share a quick story with you?”

“Of course, Tim,” I offered, “please do.”

He knelt down next to me and my brain quickly ran through possible scenarios of things I might have done wrong (or right) that could have impacted his Department. Needless to say, I was both a little confused… and curious.

“Over 30 years ago, my father died at the age of 56. While he had other health issues, the cause of his death was pretty much attributed to his weight,” he started.

I sat and listened, unsure of where this was going. Was I about to be lectured on losing too much weight by a Department Head? That I was still too big and needed to be more strict?! Hmmmm. My brain rolled it over but I stayed quiet.

“He had a paunch, a bad diet, and wasn’t as healthy as he could be,” he continued. “I realized, turning 56 this year, that I was heading in the same direction. It was right about that time that I saw your article.”

Uh oh. Does this Director follow THIS blog? Crap, he thinks I’m a psychopath.

“I saw the article you posted for the (school name) blog about staying healthy as a full-time student and the blurb you wrote about the MyFitnessPal app.”

He pulled out his iPhone and loaded the application.

He had logged in for 255 straight days. The exact number of days since my article had been published.

“Your article got me thinking that I really had no idea what I was eating. I was going down the same path as my father and I was likely to experience the same health problems, and probably an early death, as he had. I had no accountability or cognizance of what I was putting into my body.”

I’m pretty sure my jaw was on the floor at this point.

He pat my shoulder. “I’ve lost almost 30 pounds (ha! I was right!) and it’s thanks to your article. I just thought you should know: you’ve changed my life.”

He gave me a hug and we joked a bit about the unhealthy snacks they had for us at the meeting, but I was mostly stunned into awed silence.

When he returned to his seat and the meeting continued, it took me a few minutes to get back into focus.

This man, a major leader and creative figure in my company, had been influenced to change his life by my words. My journey, my experience, and my time-tested tools have helped him to improve his health and rebel against a genetic predisposition.

I’m humbled.

Perhaps, though a rough journey some days, I’m in this yo-yo for a reason. Maybe, just maybe, my struggles are for a cause greater than my own.

If I can influence one person to improve their life, then I’ll endure every sweaty, muscle-burning workout. I will walk away from every slice of chocolate cake, no matter how fudgy and delicious it looks, if it helps someone else sustain their will power. I will keep fighting, forever, if I know that it’s helping just one other person throw a punch themselves.

God bless Tim. God bless his journey. God bless everyone committed to improving themselves and loving their flawed little bodies along the way.

On that note…

Bon appetit, my friends, and keep fighting.

-Tori

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Breakfast of Champions!

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Even though this looks like a giant bowl of ice cream, it’s actually a protein-packed bowl of breakfast deliciousness!

The simple ingredients:

  • 2 cups Chobani nonfat Greek yogurt – (200 cals, 36g protein, 14g carbs!)
  • 1/2 tsp of chia seeds
  • 1/2 cup papaya
  • 1/2 cup pineapple
  • 1/2 cup watermelon
  • 1/2 cup blackberries

Toss together in a bowl (I’m Sunday-morning lazy and tossed it into a disposable one) and dig in!

The sweetness of the fruit counters the tartness of plain yogurt, so save the temptation to stir any sugar or honey into the yogurt – it’s good on its own!

Bon appetit, my friends!

~Tori

Cheater, Cheater, Pumpkin Eater!

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Remember that old adage from elementary school?

“Cheater, cheater, pumpkin eater!”

Never has it been more true for this yo-yo. Not only have I been cheating on my Paleo diet, I’ve been cheating with… you guessed it… PUMPKIN!

The Pumpkin Spice Latte is back at Starbucks and it happens to be my greatest weakness:

This is the same sign that will adorn the gates of Heaven. Or Hell. Probably both, except it's calorie-free at the Northern gates.

This is the same sign that will adorn the gates of Heaven. Or Hell. Probably both, except it’s calorie-free at the Northern locale.

I normally try to avoid both pure sugar and dairy, yet I find it nearly impossible to this time of the year.  Late August through the holidays = kryptonite to us pumpkin-lovers!

Why, oh why, did a cruel Barista feel the need to introduce me to this decadent temptation two years ago?

I’ve been an addict ever since.

If you can resist the lure of these sirens, you're a f*cking saint. Image Source: http://media.northjersey.com/images/1028F_starbuckspumpkin40p.jpg

If you can resist the lure of these sirens, you’re a f*cking saint.
Image Source: http://media.northjersey.com/images/1028F_starbuckspumpkin40p.jpg

And, since I’m cheating with these dairy killers (even ordering the nonfat version with no whipped cream, it’s still over 260 calories for a grande – and I never get less than a venti!), I’m allowing myself to have my other dairy favorite:

SOOOOOO GOOOOOOD!!!

SOOOOOO GOOOOOOD!!!

Chobani Nonfat Plain Yogurts!

At least these protein-packed dairy-bombs feature far less sugar (just 7g!) and deliver a whopping 18g of protein – so it’s probably one of the healthiest of all cheats. Of course, dairy is normally eliminated from the Paleo diet due to the mucus-development that ensues and the gastrointestinal disdain your stomach feels for you after it’s passed through… but damn, it’s so good.

So, yeah, between PSLs and Chobani dream-cups (my new nickname for ’em), I’ve been cheating my way right to the scale the last 48 hours. Although, I don’t plan to weigh myself this week until Friday (I’m really trying to get down to 1-2x per week versus daily), so I won’t actually know what damage I may be causing to my Paleo weight loss success for a few more days.

On that note, I can really go for a latte before my workout tonight!

Bon appetit, my friends!

~Tori

Labor Day Breakfast!

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With a fridge full of Farmer’s Market goodies, I knew breakfast was going to be delicious today. I just had no idea it was going to be FOODGASMIC.

I started off by sautéing a fresh, sweet red pepper. You know, one that I got for just 25 cents at the market yesterday!

Focused on protein, I sliced up an Alfresco Sweet Apple Chicken sausage, which are currently BOGO at Publix until Wednesday:

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I added them to the pan with the seared red onions and quick cooked them until everything was browned and smelled intoxicating.

Seriously, it's a work of art!

Seriously, it’s a work of art!

 

One fried egg over top and a slice of toasted Rudi’s Original Bread and I was in LABOR DAY BREAKFAST HEAVEN!

Under 400 calories, all freshly prepared in under 10 minutes, and packed full of protein and flavor for a fun day off!

Bon appetit, my friends!

~ Tori

Easiest Eggplant Recipe EVER!

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One of my favorite dishes in the WORLD is Eggplant Parmesan. Of course, that’s basically one of the least healthy preparation methods for vegetables you can think of.

My alternative to that is the following recipe, which tastes DELICIOUS, is super cheap (under $5), and super quick.

Ingredients:

  • Giant, fresh eggplant, sliced about 1 inch thick.
  • Extra virgin olive oil
  • Balsamic Vinegar
  • Garlic Powder
  • Dried Basil
  • Dried Oregano
  • Kraft Romano Parmesan Shaker
  • Sliced cherry, Roma, or beefsteak tomatoes (your preference.)
  • Breadcrumbs (optional)

As a VEGAN option, replace regular Parmesan with a soy or almond-milk alternative. There are several to choose from!

The night before, slice your eggplant and throw it into one of those giant (gallon) plastic bags. Add the olive oil (I use roughly 2 tbsp) and the balsamic vinegar (roughly 1 tbsp) to the bag. Target also makes an awesome mixture of the two which is only 90 calories per serving, great for those of us who find using two bottles of sauce too complicated.

Shake well to evenly coat the sliced eggplant, then add the garlic powder, basil, and oregano. Allow to marinate overnight.

Ignore the broccoli. I was prepping another meal simultaneously. I'm nothing if not a multi-tasker!

Ignore the broccoli. I was prepping another meal simultaneously. I’m nothing if not a multi-tasker!

The next day, preheat the oven to 425 degrees.

While it’s preheating, lay out the marinated eggplant on an un-greased cookie sheet. Cover each slice of eggplant with tomato (I prefer beefsteak, as they create a nice silhouette on the eggplant) and then shake some Parmesan over the top. If you like breadcrumbs, now is the time to add them, as well. In addition to this, I normally sprinkle on a little extra basil, salt, and pepper – totally optional.

Bake for about 15 minutes or until desired softness. If you’re feeling crazy, feel free to add some 2% mozzarella cheese (or Daiya, if you’re Paleo like me!) and broil at 500 degrees for an additional 3-5 minutes to melt the cheese.

I eat these as is but I serve them alongside marina sauce for my husband, who likes to dunk everything (including babies, I’m sure) into some sort of sauce.

Each slice of eggplant is roughly 65-75 calories if you DON’T add the extra cheese and breadcrumbs. With the additional items, each is probably increased to 90-100 calories. Which is totally worth it, considering two big slices fills me up and a third slice makes me STUFFED.

A great dinner or side dish and perfect for those on Paleo, vegetarian, or calorie-cutting diets! 🙂

Bon appetit, my friends!

~ Tori

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