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Archive for the ‘Work out’ Category

Mood:
Grade A. Good night’s sleep. In bed at 9:45 and up at 6:45.

Food:
Breakfast: Lucas made me a glass of fresh juice (mostly carrots). I also whipped up a batch of oats-to-go and ate them at work.
Today’s oats:
-1/3 cup steel cut oats
-1 and 1/2 cup water
-3 tbs rolled oats
-1 tbs oat bran
-1 tbs ground flax seed
-2 tbs dried currants
-1 banana, sliced
-1 cup of carrot juice pulp
-2 tbs agave nectar
-a generous sprinkling of cinnamon

Recap from yesterday:

Fitness:
-50 minutes at gym (stretching, abs, arms, legs)
-4.5 mile run home (my first run in over a week. Felt good!)

Mid-afternoon snack: Granola bar
Pre-dinner: A handful of dried currants and a few forkfuls of leftover salad
Dinner: Spinach and mushroom quesadillas….spelt tortillas with spinach, mushrooms, and shredded cheese and Lucas’s homemade salsa. I had 6 triangles and a few swigs of beer.

Green heart:
I usually eat two meals at work, so naturally, I need napkins on a daily basis. But rather than use paper goods, I bring a cloth napkin from home. Reduce that paper waste!

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Pasta Dinner

Food:
Dinner: Pasta with homemade tomato sauce and freshly grated parmesan cheese
Dessert: Fage 2% Green Yogurt with Ezekiel Original and agave nectar

Fitness:
My Netflix workout : 40 minutes boxing moves and core work

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Mood:
Excelente. I got such a good night’s sleep, and that makes a world of difference in how my day goes…I went to bed last night at 9:15, and got up at 6:15 this morning.

Food:
Breakfast: Fresh juice and later whole grain toast topped with peanut butter, and a cup o’ tea.
Mid-morning snack: Hot mocha
Lunch: Leftover Happy Rice, lentil salad, garbanzo salad.


Dying to know what I’ve been dining on the past day or so? Were you lying awake at night, wondering?

I know, I know.

So here’s a (partial) recap!

(Note: That goo in the jar isn’t a science experiment. It’s breakfast. I ran out of to-go cups since I’ve been running home from work and leaving everything behind. The jar sufficed, although it didn’t keep the oats as warm as my travel cups do).


Not pictured: SMS Cake!

Fitness:
Tuesday- Ran 4.5 miles home from work
Wednesday- 55 minutes at gym
Thursday- I plan to work out after work…we’ll see!

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Food:
Mid-morning snack: 4 glorious Medjool dates.
Lunch: Salad greens with cucumber slices and celery sticks, topped with a bean salad (pinto beans, olive oil, tomatoes, parsley)….and later ham & cheese (non-organic) on homemade white bread

Fitness:
-45 minutes gym (abs & legs)
-Plus I plan to run home after work (4.5 miles)

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Mood:
Tired, but fine

Food:
Breakfast: I made that beautiful banana bread that you see before you! I am posting the recipe later tonight. It’s super moist and flavorful AND healthy (olive oil instead of butter, honey instead of sugar, you get the idea)…..We were low on fruits/veggies, so I only had enough to make a half glass of juice this morning (a few carrots, an apple, and some ginger)…..At work, I had a couple of slices of the banana bread and a cup of tea.
Lunch: Fresh spinach topped with shredded cabbage, brown rice and zucchini, lightly heated in a skillet, and an egg on the side.



Fitness:
-45 minutes at the gym (stretching/abs/legs)
-Plan to run home if it’s not raining (4.5 mi)

Monday’s over!!!! 🙂

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Soup & Salad

Food:
Mid-morning snacks: 4 Medjool Dates. Absolute perfection. Delicious and satisfying.
Lunch: Salad greens with 1 chopped carrot and 1 chopped celery stalk, drizzled with olive oil. A bowl of homemade soup leftover from last night.

Fitness:
Gym – 15 minutes stretching/abs, 25 minutes legs, 15 minutes arms

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Fitness:
-Ran 30 minutes in my neighborhood hills. Saw a gorgeous sunset and some cute deer.
-My Netflix workout (40 minutes boxing moves & abs)

Food:
Afternoon snack: 2 teensy-weensy pieces of dark chocolate…and…. 4 Medjool dates. I’ve said it once and I’ll say it again. They taste like PASTRIES!
Pre-dinner: A large apple
Dinner: I made chicken tacos; I had two. Ezekiel tortillas topped with lemon-pepper chicken, spinach leaves, and sauteed onions. Fabuloso!
Dessert: Peppermint tea and a thick slice of banana bread

Weekend Recap:
Where did we leave off?….Here’s a nice little summary for you.

-Saturday:
Fitness: Day off
Afternoon snack: Lucas and I shared an oatmeal raisin cookie and large coffee with half & half at JP’s Java.
Dinner: Spaghetti with meat sauce
Dessert: Strawberry gelato sweetend with agave nectar—made in our juicer! That juicer can do anything. Ate my gelatto while watching “Amadeus.”  I forgot how long that movie was–but it’s so good! So is the song from the 80s. We were singing it all weekend thanks to the movie!

-Sunday:
Fitness: 10k at Town Lake
Brunch: Whole Foods: A breakfast taco (spelt tortilla with vegan chorizo, black beans, cheese) and later Lucas and I split a humongous Carmelita bar. Ooooohhhh my goodness. The best. Hands down. Ammmmazing. I love WF Carmelita bars.
Pre-dinner: Salad greens with Happy Rice.
Dinner: I made oven-roasted vegetables (potatoes, Japanese yam, onions, carrots) and Kale Chips.

Kale Chips!! Don’t be fooled by their healthy, green appearance. Kale chips = potato chips without the guilt.

Kale Chips!! Finally I know what all of those food bloggers have been fussing about.

Kale Chips are nothing short of a miracle. Basically, it’s kale (a leafy green) tossed in salt and olive oil, topped with some Parmesan cheese, and baked in the oven. After baking, they become potato chips. Basically. If you blindfolded me, I wouldn’t be able to tell the difference between the two. Honestly. Try it. Do yourself a favor. You will be amazed. Really!

Before the oven….

After….

Light, crispy, melt-in-your-mouth salty goodness. Unbelievably tasty.

This is a recipe I got from Kath’s blog:

  • Preheat oven to about 375*
  • Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
  • Drizzle with about 2 tsp of olive oil
  • Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
  • Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

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