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OT - Tone-up Tuesday

Aniki-Moderator's picture

Welcome to Tuesday, STalkers! I'm hoping this day is better than yesterday. Monday. Ish.

How goes it with everyone? My physical therapist continues to torture me, but I can feel myself getting stronger. I'm not struggling as much with some of the exercises (oh, how I loathe that facking BALL!)..

Naturally, I am also trying to make better food choices and eat healthier. NOT an easy task for a foodie! I'm always trying to find food substitutes that help me overcome my cravings (carb queen here!). Three that help me:

I use zoodles (zucchini noodles) as a pasta substitute. I squeeze out the excess water and sauté them in a skillet with some olive oil. Then I add marinara and some freshly grated parmesan. I often add some mushrooms (sautéd in the skillet BEFORE the zoodles). For protein, I add clams (canned), shrimp (precooked), or steak (about 3oz, which I cook before the zoodles and shrooms).

Don't laugh! Oh, alright. Go ahead and laugh! Yes, chewable vitamins. The gummy kind. I find that those actually soothe my craving for sweets, so I eat them after dinner. Multivitamins, biotin, melatonin... there's a ton of gummy vitamins and supplements!

I have a dessert recipe that smells like... CINNAMON ROLLS! I kid you not! It definitely keeps me from hitting the local bakery.


Sweet Caramel Cinnamon Baked Plantains

  • 2 ripe plantains, yellow/black
  • 2 Tbsp coconut oil melted
  • 1-2 Tbsp unrefined organic coconut sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp fine grain sea salt
  1. Peel the plantains by cutting off the ends and cutting two lengthwise slits in the peel, then carefully opening up the peel.
  2. Preheat the oven to 350 degrees. Cut the plantains into rounds, about 1/4 inch in thickness.
  3. Put the plantains in a bowl and toss with the melted coconut oil. Line a large baking sheet with parchment paper, and spread the plantains in a single layer onto the parchment.
  4. In a small bowl or measuring cup, combine the coconut sugar, cinnamon and salt. Sprinkle the mixture evenly over the plantains.
  5. Bake in the preheated oven for about 25 minutes, turning once after about 15 minutes. Check them often to make sure they don't burn.
  6. Remove from oven, let cool, and serve warm!


  • This recipe is Vegan AND Paleo.
  • The peel can be tough to remove so you may need a paring knife to removed peel that “sticks” to the plantain.




advice.only2's picture

Wow that sounds amazing!!! Glad to hear the torture...err I mean PT is going well. I too love the zoodles, I enjoy them more than actual pasta (carbs sit to heavily on my stomach).

Aniki-Moderator's picture

Advice, it's SO hard to wait for those plantains to finish baking because they smell heavenly.

The best part about zoodles is that I can eat a TON of them and not feel guilty (and stuffed!).

Siemprematahari's picture

Hola Aniki!

I am also trying my best to eat healthier and have recently substituted potatoes for Mash Cauliflower with Parmesan.

-1 large head cauliflower (about 2-1/2 pounds), broken into florets

-1 cup shredded Parmesan cheese, divided

-1/3 cup heavy whipping cream or half-and-half cream

-1 tablespoon butter

-1/2 teaspoon pepper

-Minced fresh parsley, optional

*Place 1 in. of water and cauliflower in a large saucepan; bring to a boil over high heat.  Cook, covered, 10-12 minutes or until soft. Drain.

*Mash cauliflower to desired consistency. Stir in 1/2 cup cheese, cream, butter and pepper. Sprinkle with remaining cheese and, if desired, parsley.

**The best part is that its low in calories, a healthier alternative to potatoes, & it tastes pretty darn good Biggrin

Have a great day amiga and keep up the good work with your Physical Therapist!

Aniki-Moderator's picture

Hola Siempre!

I've never tried mashed cauliflower, but it sound tasty. I often substitute riced cauliflower for rice. I recently made Gingered Beef, Kale, and Mushrooms over riced cauliflower. Nom nom nom...

classyNJ's picture

DH loves roasted califlower instead of the potatoes.  I just cut the florets, drizzle a little evoo and then herbs of choice.  His is garlic, garlic and more garlic so I will also peel a head of garlic gloves and mix in with the califlower to roast.

ProbablyAlreadyInsane's picture

I like Zoodles... Or I've made tuna fish sandwhiches with avocado instead of mayo. I think it was like 40 times more delicious anyways Smile

Cauliflower can be used in virutally anything. I've crusted chicken with it, added it into a mac and cheese sauce, used it as the pasta, etc. It's a magical food.

Aniki-Moderator's picture

Crusted chicken with it?> Great idea!

Avocado is so good! I make Tomato Avocado Salad a lot.

ProbablyAlreadyInsane's picture

You have to make sure to get out as much moisture as possible. But yes. And it was delicious!!!

I LOVE avocados... i could eat them in virutally everything... My freshman roommate was from Singapore and even taught me how to make avocado smoothies... Delicious!

Jcksjj's picture

Does the marinara cover alot of the zucchini taste or not really? I'm curious about noodle alternatives but I dont really love the taste of zucchini by itself. I've tried spaghetti squash and liked it but it got sickening. Also, thanks for posting the plantain recipe, it looked delicious!

Aniki-Moderator's picture

Jcksjj, it depends on how much marinara you use and what flavor. If you like garlic, sprinkle on a good portion of garlic powder to mask the taste. Or use a different kind of sauce, like arrabbiata, which is spicy.

My pleasure! I love sharing recipes. Smile

Aniki-Moderator's picture

Roasted Garlic Hummus

I almost forgot!! I used roasted garlic hummus as a sandwich spread. After reading how PA uses cauliflower with chicken, I now want to try spreading the hummus on pork or chicken, rolling it in riced cauliflower, and baking.