Happy Wednesday! I’m excited to share with you my recent eats. As you all might know, I was suffering from some serious over-indulging (like these cookies and truckloads of pumpkin spiced granola and almond butter) the past few weeks. Work was busy, the dog is sick, I wasn’t sleeping much and meal prep consisted of grabbing a Think Thin bar more times than I’d like to admit. But all of that is behind me now. That’s what I love about fitness and weight loss. Every day and every week is a new opportunity to start over and get back on track!
With that in mind, I’ve decided to really focus on my relationship with food over the next few weeks. I like having a goal to work towards, so I decided 6 weeks would be appropriate. It’s long enough that I can really work on developing a healthier relationship with food. Although I am a firm believer that the food you eat should taste good and be delicious, it should not be my comfort in a stressful situation or the thing I turn to when I get anxious.
I also want to work on my sleeping habits, as I think that has a direct correlation with the amount and type of food I crave each day. To keep me from being a crazy person, I will be tracking my macros instead of calories, which will allow me to still have cookies or a fun night with friends. Again I am focusing on eating whole unprocessed foods for most of my meals. The easiest way to do this is to cook most meals and snacks at home.
Enough with the boring stuff, here is what you came for:
Spiced Apple Protein Pancakes – the ingredients here are spot on clean eats. I know I mentioned it before but coconut sugar is my new favorite sugar when stevia just won’t cut it. Everything in moderation of course
Thin Mint Green Smoothie with Skoop A and a handful of walnuts.
Almond Joy Green Smoothie with Skoop A. I made this green smoothie with coconut water, coconut extract, cocoa and protein powder. It was seriously needed after a long run Monday night and let me tell you it was yummy. I think I may start making this as my post run fuel (I don’t always want to eat right away).
Fage 2% Greek Yogurt with Candied Walnuts, Fresh Raspberries and frozen blueberries. If you haven’t tried 2% Greek yogurt you are missing out!
Fage 2% Greek Yogurt with Peanut Butter, Fresh Rasperries and frozen blueberries. I just love adding frozen fruit to my yogurt. It’s makes it almost like ice cream when you add the peanut butter. So good.
Trail Mix – I like to make my own trail mix so I can control the ingredients and the ratio of nuts to fruit. This one included organic apricots, dried tart cherries, raisins, pumpkin seeds, pistachios and almonds.This stuff is seriously so good – but I only mix a little at a time to keep me from mindlessly munching. I make sure the only ingredient in the dried fruit is the fruit itself, no extra oil or sugars needed here!
I made a huge batch of French Green Lentils and Wild Rice on Sunday night. I also cooked up a pound of Mahi Mahi that was on sale at the grocery this week. I decided to keep the flavors sparce (only Webers Garlic and lemon juice on the mahi mahi and only salt and pepper on the lentils and rice). I finally found a kabocha squash at Trader Joes last week and OMG it’s AMAZING!
I prepared the kabocha squash very simply. I cut it in half, removed the seeds, and then sliced it into thin “fries” for roasting. I roasted it in the oven for about 30 minutes on 400 degrees F. I love the flavor. It’s not as sweet as butternut squash, and there is almost a nuttiness to it. It was awesome in my salads this week and I can’t wait to make more!
Lentil and wild rice salad with kabocha squash, red pepper, celery, parsley and baby kale with fig infused white balsamic dressing. This salad was seriously what I was looking forward to all day. It was just the right mix of crunchy from the lentils and creamy from the squash. I want to try this with sweet potatoes next.
Should have been a burrito salad: I prepared my lunch thinking I was going to put these awesome mexican spiced lentils and wild rice in a lavash wrap and have a burrito for lunch. But I am always rushing out the door and forgot to grab the lavash wrap. Luckily for me this was just as good as a salad! I added the lentils and wild rice to bowl and added 1/2 tsp cumin, 1/4 tsp corriander, 1/4 tsp. smoked paprika and 1/4 tsp chili powder. Add a few shakes of cayane pepper and we are in business! I added about 2 tbs. hot water to this mix and stirred. By the time I had lunch, the water and spices were absorbed in the lentil and rice mixture. Awesome meatless meal trick! Luckily I had packed a little bit of baby kale for the burrito so I added mahi, red cabbage, red pepper and avocado to this should have been a burrito salad and covered it in medium salsa.
Homemade black bean and butternut squash burger and kabocha squash fries.
Unpictured parfait with protein powder, almond milk, peanut butter and frozen veggies.
What about you?
- Do you tend to be more lenient on your diet during the fall and winter months?
- Do you notice that you crave more sweets and treats when you don’t sleep?
- Do you eat the same thing every day or have variety in your meals?