Sunday, January 31, 2016

How To Shop For A Formal Gown or Prom Dress

Looking for a formal gown but feeling slightly overwhelmed and don’t know where to begin?  Finding a prom dress in a plethora of websites and stores can be completely overwhelming as you search through thousands of dresses from around the world. Don’t go for a dress just because it’s popular or looks good on the model; ensure the color, cut and style looks and feels good on YOU! You are special and unique and want to highlight all of your best features.
Check out my article on top New York designer, Faviana’s blog, ‘Glam & Gowns’ for tips to help narrow your search and ensure the dress you choose is perfect for you.

Saturday, April 6, 2013

Healthy Options and Advice When Traveling For Business

Stock up on your Labrada on-the-go snacks and meal replacements here:

Sunday, February 17, 2013

Competitors Food Prep: Learn from my mistakes

Competitors Food Prep: Learn from my mistakes
It took a little trial and error to get my food prep just right and as tasty as possible but here’s what I wish I’d known from the start. I hope it saves you the same learning curve:

1.      If you have flank steak on your meal plan I recommend slow cooking it. Last year someone told me not to overcook it and this left me with meat so tough my gums were hurting. It got to the point I’d place it through a food processor to be able to eat it. My Dad (smart man) told me I should be slow cooking it and bingo, fall-apart tender meat.  To slow cook your steak:
a.       Preheat the oven to 325*F
b.      Trim off some of the excess fat and place in an oven proof dish
c.      Cover the meat with water and place the lid on.  Place in the oven and cook for 3 hours.
d.      Remove from the oven, drain off the water and place steak on paper kitchen towel to absorb excess fluid.

2.       We all freeze our prepped and portioned meals but don’t freeze your lettuce, spinach, tomatoes, asparagus and fruit as it'll go brown and/or soggy. I keep all my salad and asparagus in the fridge and use it as needed. Yes, it means buying more about mid-week so that it’s fresh but it tastes so much better. Corn, peas, beans, zucchini, squash and potatoes freeze just fine.

3.      If you are traveling, you can’t get through security with ice but you can either get it the other side of security or pack your food on dry-ice and carry-on. Dry-ice will stay cold for about 48 hours so if you are only away overnight you don’t have to worry about finding a fridge. Most grocery stores carry dry-ice.

4.      Bored of egg whites and oatmeal; try mixing your cooked oats and eggs (with or without a little liquid Stevia, cinnamon and ginger) and cooking in a non-stick pan like a pancake. I then top with my cold oil (rather than cooking with it to maintain it's integrity). This satisfies my sweet tooth. 

5.      When you can, eat off of a plate at a table and not out of your ziplock bag. I seem to be eating mostly out of a ziplock in my car or on the go but when I can I try and sit down to eat properly and enjoy my food as well as timing it so I can sit down at dinner time with my husband to eat one of my meals. I divide all of my meals between ziplocks rather than tupperware to save space, washing up and it's much easier to travel with.

6.      I don’t like to chew gum so I always carry floss and a mini-mouthwash with me instead. You can even get the disposable finger toothbrushes like Oral B brushups to remove any black coffee stains or food odours on the go.

I hope that helps a little. Here’s to an awesome competition season everyone.  If you have any tips you’d like to share please comment below.

Saturday, February 2, 2013

Lean Body Chocolate Brownie Protein Bars

If you're having friends over and want to serve something healthy but not as boring a a vegetable tray try these brownies which take under an hour including cooking time! You could also make them as cupcakes or a large 9" celebration cake as they rise pretty well. There's variations of this recipe on the web but many use artificial sweeteners rather than natural sugars as well as low grade chocolate such as baking cocoa.

In my recipe I've used all natural, organic, vegan ingredients including the superfood raw cacao. These ingredients are more expensive than lower quality, processed, chemicals so I want to explain the importance of making the investment, as you're making an investment to your health. Raw cacao is unsweetened; naturally rich in anti-oxidants, fiber, magnesium, flavanols and polyphenols; so now you can eat these as a guilt free treat whilst nourishing your body. I used raw agave nectar(natural sweetener from the agave plant) instead of an artificial sweetener since its has a low glycemic index (preventing spikes in blood sugar) and is 25% sweeter than table sugar so you need less, you can also substitute for stevia. I love using cinnamon and vanilla for extra flavor and cinnamon gives just such a wonderful aroma and Winter comfort. All of these ingredients can be found at Wholefoods.

Don't be fooled into thinking these are going to taste like your 500-1000 calorie brownies, they won't, sorry! However, when you're trying to eat clean they are a nice sweet treat/sugar fix so you feel like you aren't missing out on dessert or a snack and they are so easy for an 'on-the-go' snack. Play around with the recipe, you may want to add more agave sweetener since the cacao isnt as sweet as baking cocoa, more spices or more protein powder and less oat flour to increase the protein content. If you want to add more fat you could top with any natural nut butter or to cheat a little you can add the tiniest scraping of chocolate spread on the top (but I mean tiny) just to add sweetness and make it a real treat. It may add a few calories but if it stops you reaching for the full-on brownie version then its still mission accomplished. 

Enjoy and feel free to comment below on what you like to do to the recipe yourself to change it up. Here's to  healthy, clean and happy living.

Chocolate Protein Bars

Calories: Approx 96
Fat:  1.4 grams
Carbs:  12 grams
Protein: 5-10 grams

1 cup Oat Flour
4 Egg Whites
2 scoops Lean Body For Her or ProV 60 Protein Powder
½ cup -Raw agave blue agave (You can use Splenda, Truvia, or Ideal if you cant find agave)
½ tsp Baking Soda

3 tbsp Organic Raw Cacao powder (vegan, organic, kosher, raw). 
5oz Water
1tsp vanilla, 1 tsp cinnamon (or spices of your choice)

1.       Preheat oven to 365 degrees.
2.       Mix dry ingredients (oat flower, lean body protein powder, baking soda, raw cacao and spices) together in a large bowl.
3.       Mix wet ingredients (egg whites, Agave,Water, vanilla) together in a medium sized bowl.
4.       Add wet ingredients to dry ingredients and mix together thoroughly.
5.     Add batter to dish (spray the dish with non-stick butter if you must. I dont, its easy to clean the dish after by allowing it to soak in hot soapy water for a while)
6.       Bake 20-30 minutes in oven. (Don't panic if it seems to stay liquid in the center for a while, I promise if you cook it long enough it will turn to cake. Keep an eye the last few minutes of baking as it will suddenly set and set more once out the oven and cooling).

Makes 16 squares, serving size=2 bars.

Wednesday, January 16, 2013

Raw Vegan Pecan Pie

Raw Vegan Pecan Pie
2 cups figs (soaked in water for 1 hour and then drained)
6 pitted dates
1 banana
2 cups raw, unsalted pecans
1tbsp unsweetened, shredded coconut
1 tsp Cinnamon

Crust:  I used my Green Star machine without the outlet adjusting knob but you can also use a food processor to blend the figs and dates together into a paste which will act as your dough/base. Press this mix into an 8” pie dish or plate and put in the fridge.
Filling: Place the banana, 1 cup pecans and cinnamon in the mixer until well blended (takes on a custard like consistency). Pour half of the mix onto the crust and spread out evenly. Pour the remaining cup of pecans on top then spread the rest of the filling on top so the pecans are sandwiched between the 2 layers.  Top with coconut and more cinnamon if desired.  The longer this is chilled for the better. Although this is an all-natural recipe it is still high in sugar and fat and a small portion should be enough to satiate your sweet cravings;) 

Sunday, November 25, 2012

Breakfast comfort food - Protein French Toast

Protein French Toast cups

1/2 cup egg whites
1 slice of whole wheat gluten free flatbread cut into quarters or 2 slices of gluten free bread
8-10 drops stevia or 1 tsp agave nectar (optional if you are wanting a sugar free version)
1 tsp Cinnamon
1 tsp vanilla extract
1 tbsp of almond milk
1/2 cup low fat ricotta (optional, you can miss this if you are wanting a dairy free, low fat option)

Pre-heat oven to 420 (non-convection temp). Mix all of the ingredients together except for the bread.  Cut the flatbread into quarters and dunk the bread in the mix, thoroughly coating it. Fold each slice in half and roll and stuff into a muffin tin.  Bake for 12-15 minutes (You can adjust them slightly during cooking to make sure the bottom is cooked and not soggy). They will be slightly crispy around the edges when done and warm all the way through.  Serve and enjoy.

  • You could also mix extra ricotta, agave, cinnamon and vanilla essence and use as a topping but I find them moist enough on their own
  • or sprinkle with extra cinnamon, ginger, nutmeg, spices of your choice. 
  •  Spread with a little almond, peanut or meebutter for some healthy fat

Yours in health

Eve Dawes

Thursday, November 1, 2012

Eve Dawes Status Fitness Magazine Top 100

 Last year I made it to the Top 100, this year I'm aiming for the Top 25 but can only do it with your support. You can vote up to 5x every 24 hours, (Don't like the post here it doesn't count) just click the link and click on vote at the bottom of my page there. Sorry, to be annoying and ask for your support but we did it together last year and I'm so appreciative. Let's do it again:) THANK YOU ♥
Eve Dawes