That's my little plug for GOTR- I mentioned it because this morning we had our 9:30 practice. It feels like late Feburary, not mid-April; we all had gloves, hats, and multiple layers on in the wet, 40 degree weather. I have to say though, I was really proud of my girls- they all ran 2 miles in under 45 minutes and we are only 3 weeks in! This is such a determined group which makes it extra fun to coach.
After GOTR I was freezing and knew if I went home I wouldn't work out so I just ran through the neighborhoods near where we practice. My muscles were so stiff from the cold that the first mile was really rough. I ended up making it three miles, but my hip and ankle were bothering me which is what I get for taking two weeks off of lunges and squats. Looks like restarting those will be a goal this week.
Needed a small meal since the two low-fat Nutrigrain Waffles with agave and strawberries was not enough to last until 5 pm tonight. Made scrambled eggs (1 whole, 2 whites) with 1 TBSP crumbled bacon, handful of baby spinach, and shavings of Romano cheese (Parmesan would work well too). These were awesome- picture definitely did not do it justice. I didn't even use ketchup... which I almost always put on my eggs. They had a lot of flavor and just enough bacon to make them super tasty without a lot of fat. Here they are:
Scrambled Eggs with Spinach, Bacon, and Romano
After, I cooked some wheatberries and ground up some buckwheat groats into flour to use later this week. I also made hummus! I have wanted to for so long but never got around to it. It is so easy that I feel silly for putting it off. Here's my recipe, but you can play around with it. I looked at a bunch of recipes to get an idea of how much tahini (roasted sesame seed paste) to use. Most seemed to say 1/4 to 1/3 cup per can of chick peas. I used only 3 tbsp and it has plenty of sesame flavor for me.
Spicy Lemon Hummus
1 can (15 oz) organic chickpeas
3 TBSP Tahini
Juice of 1 organic lemon
Crush red pepper (to taste)
Kosher salt and pepper (to taste)
- Put all ingredients in food processor and turn on. Blend to desired consistency. Thin with water to desired consistency. I like mine smooth and used about 3 T. Next time, I may add a litle EVOO for texture. Will let you know how that goes!
- Put all ingredients in food processor and turn on. Blend to desired consistency. Thin with water to desired consistency. I like mine smooth and used about 3 T. Next time, I may add a litle EVOO for texture. Will let you know how that goes!
Then it was arts and crafts time. I wanted to make mason jars and paint a strip of chalkboard paint on them to use as labels. The jars are perfect for food storage (cabinet, fridge, OR freezer) - they are BPA free and you can see exactly what you have and how much. However, once I started putting everything in the jars I thought it looked too cool to paint anything on. I'll just use a sticker if I have have two jars that look to similar! Here are just a few.... I bought twelve and they are all filled!
Now its time for a shower and nap before work. Just packed up my dinner/snacks for work:
- Salad: organic baby spinach, 3 oz grilled chicken, 1 T bleu cheese, 2 T wheatberries, 1 T roasted sunflower seeds, 1 T roasted pumpkin seeds, English cucumber, tomatoes
- Dressing: 2 T balsamic + 1 tsp Dijon mustard + 1/2 T EVOO
- Snacks: 3 T TJ Cinnamon Almonds, small organic gala apple, homemade hummus and 1 c carrots, Food Should Taste Good Jalapeno Chips
-Breakfast (for the drive home): TJ Pomegranate Greek Yogurt, 2 T hemp granola
May seem like a lot, but all the portions are completely reasonable. For me, the key to keeping up healthy eating is variety and great flavor. I think this falls into it well! Enjoy your Saturday night and keep your kiddies well so that work isn't too crazy :)
I love the Mason jar idea! I am going to do that too for my trail mixes and brown rice, etc.- much more attractive than my tupperware containers!
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