Count It With Me/Recipe

To be completely honest, I fell off my elimination diet wagon. I’ve cheated wayyyyyy more than I should’ve but honestly, it’s okay. I’m human. I just went through 3 weeks of intensified hell finishing up my diploma/exams, my time was incredibly limited and I ate what I could. Eating something is better than eating nothing. For example, I’m not supposed to eat wheat but there were times I had to have products with wheat in it or my other option was to starve – you never want to starve your body. You’re doing yourself more harm than good, especially if you’re in a really unfortunate cycle of health problems that relate to one another, just like I am. Granted, it would be better if I stayed away from all the foods I couldn’t eat for the full 3 months I am supposed to be eliminating them for, but it wasn’t an everyday thing and it really is important to nourish the body with something. Luckily, yesterday was the day I got back on the track.

So one thing that I’ll be doing again is something called counting your macros. Now, I’m no nutritionist and I don’t claim to be, so if I ever do end up sharing my macro count, it isn’t for anyone to take as guidance as to what they should be counting for their macronutrient intake. Macronutrient intake should be tailored specifically towards your body height, type and the goals you want to achieve in the end. If you want to learn more about tracking your macros, Amanda Bucci has an amazing eBook that doesn’t break the bank and teaches you exactly what you need to know for everything macro based. She is qualified so she 100% understands what she is saying and is allowed to be doing so. Her youtube account has a lot of information filled vlogs as well, so check those out if you ever want to start tracking your macros.
** Tracking macros can be something that gets obsessive for some. If you start tracking macros and see an obsessive pattern forming (aka you get to a point where you need to track everything, even spices, take it as a sign of an ED developing. Life is too short to obsess about every bite you take. Tracking macros is to help you reach a goal/not overeat/undereat. If you ever suspect you’re developing an ED, please seek help from loved ones!**

One of the meals I made for the next few days is a pretty simple recipe. This meal is a total of 250 calories, without counting the roasted tomatoes. I eat snacks in between my meals so there is no need to preach “eat more!” to me. I’m not supposed to be eating a full day’s worth of food in one sitting anyways.


Sole Filet (whole): 77C/1F/15P  (C=calories; F=fat; P=protein)
Indian Basmati Rice (45g): 160C/0F/4P
Steamed Broccoli (54g): 13C/0.4F/1.7P

Super easy meal to make and split into containers for days to come! Even though I am done school, I’m still a fairly busy person since I have many goals and want to achieve them and sitting around isn’t going to do that, so I still plan meals and prep them all in one day! Lunches and Dinners, mostly. Breakfast I eat avocado toast so that needs to be fresh at all times 😉

How to Make this meal:
– Pre-heat toaster oven or oven to 425F.
– In a glass dish, lay 3-4 filets flat (or however many you desire that will fit) and top with pepper and Himalayan salt. Take a lemon and cut it into thin pieces and place it on top of the each filet to taste.
– Once oven is pre-heated, place the filets in for 15-20 mins. These are thin filets so it’s important to keep your eye on them to make sure they don’t overcook. It’ll be dry otherwise and won’t taste well.
– Once the filets are a nice white with a little tiiinnyyyy bit of browning on the edges (the filet should still be juicy), it is done!

Basmati Rice:
I purchase President’s Choice Indian Basmati Rice (a brand up in Canada). Simply just follow the cooking instructions on the bag. I never add salt to my rice though because if I decide to drizzle it in olive oil, pepper and salt, I won’t be adding extra salt on top of salt I’ve already added. Just a little trick 🙂

I take a stock of broccoli and cut off the stem. I then just cut the broccoli into little tiny pieces and steam them with a pot with a drainer after the water starts boiling. I only steam them for 7-8 minuets because otherwise, broccoli loses its nutrients we need! When I put the broccoli on my plate, I drizzle with a bit of olive oil, Himalayan salt, pepper and lemon juice.

Roasted Tomatoes:
– Pre-heat oven to 425F
– Cut however many tomatoes you’d like into slices and place on a tray. I used parchment paper to put the tomatoes on the tray.
– Once you’ve laid all of the tomato slices down, drizzle with olive oil, pepper, Himalayan salt, rosemary and balsamic vinegar
– When oven is heated, place in the oven for 20-30 mins. You want these to be crispy yet a little soft in the middle. The tomatoes I used this time were very tiny tomatoes, so it was a tad bit overcooked, but bigger tomatoes won’t over roast!

If you try this out, let me know! If there are ever any recipes you’d like me to try to make, review and post on how to make, leave a comment below!



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