One WHOLE day of EATING,
(just kidding, although a nap sounds nice).
What can I say I was in a sharing mood, maybe it was the fact that:
- We had sunshine in NY two whole days this week (you know I tried on my entire spring wardrobe thinking I could get away with a sundress->scary pale!).
- Or perhaps it’s because my body was loaded up with Vitamin D and “good mood” was oozing out of me.
- Or it was the result of multiple chats this week (I”ll chat with anyone about food) especially on twitter & facebook.
With each word coming out of my mouth and always forgetting to document all my ideas -> I’d forget to blog-> then one big blog post (like this one) appears.
Isn’t this why I’m a blogger?
Anyway, I thought it would be fun to shift gears and introduce you to what a typical (I use that term loosely) day of FOOD looks like (no midnight snacking here, but sometimes one gets peckish). Mind you this is just one day and I don’t eat the same foods daily (as you shouldn’t-CLICK HERE if you NEED HELP).
SO, “What do I EAT all day long?”
(NOT NACHOS or HOT DOGS!)
In general there are no counting of things like calories, but YOU should pay attention to what’s going in your pie hole, so eating snickers bars and Ben & Jerry’s ice cream is NOT GOOD (stating the obvious, but perhaps you need a clearer understanding-> (CLICK HERE-a calorie is a calorie was a good read).
Let’s start with my favorite meal of the day….BREAKFAST!
Which by the way breakfast for dinner Wednesdays was the best! (Thanks Mom).
8:00 am ish?
COCONUT BANANA OATS
(yeah I did-and your sooo welcome!)
- 1/2 cup uncooked whole oats (I actually used Coach’s Oats-they were kind enough to send me some samples, it’s a quick cooking oatmeal that’s a hybrid of whole oats and steel cut oats, love em, not sold in stores yet, but CHECK THEM OUT).
- 3/4 cup vanilla, unsweetened almond milk (or alternative)
- 1 tsp or so molasses (yup, natural sweetener and for those who dodge the meat molasses is a great source or Iron)
- 1/2 banana-mashed up (make a mess, I just squished it up with my hands)
- 1-2 teaspoons, unsweetened coconut flakes (eh, why measure)
- 1 teaspoon coconut extract (whole foods stores usually sell the natural stuff).
- 1 tablespoon chia seeds
- 4 walnut halves or so…
- cinnamon, to taste (load it up-its good for you-just don’t spill it!)
Mix it all up in a big mug or bowl (accept the coconut flakes), microwave for 3-4 minutes (watch out, do not blow it up). Top with coconut flakes and ENJOY!
AVOCADOEY EGGS on a PORTABELLO MUSHROOM CAP=Sandwich!
(Totally came up with this out of the blue)
- 2 hard-boiled eggs
- 2 tablespoons avocado (maybe a lil more)
- 2 teaspoons honey dijon mustard (or more, personal taste)
- fresh ground pepper (to taste)
- 2-3 teaspoons rice vinegar
- spinach or other greens (small amount)
- balsamic vinegar (just enough to dip in)
- olive oil for drizzling/taste
- any other veggies you want to include? What’s in that fridge?
I hard-boil eggs on Sunday nights for the week, it makes my life a lot easier so I can grab them on the run or make them into a sandwich.
- Mash or slice eggs (love my egg slicer, I knew there was a reason I registered for that) and mush around with the avocado, add mustard, rice vinegar, pepper and any other spices you like (I love turmeric (CLICK for another recipe), cayenne pepper and a little sriracha (CLICK for another recipe). Apparently I like to sweat when I eat.
- Set aside.
- Heat a nonstick fry pan on medium heat. Add a lil bit of olive oil.
- Meanwhile cut the nubs off the portabello caps and allow them to take a dip in some balsamic vinegar (yes, this is kind of messy). Place both caps in the heated pan (I did not measure too well, one of the caps was trying to jump out). Cook about 4 minutes on each side. (Alternatively, use a George Foreman Grill for those cool grill marks).
- Remove from pan and place on a plate.
- Top one cap with greens (Oh, wish I had arugula), delicately place the avocado egg mash on top, then drizzle sriracha (I cannot believe I forgot it), or a some spices of your choice, then smush the second mushroom cap on top->There you have it.
- I served it up alongside some super sweet organic cherry tomatoes, which need no dressing. Just a sweet little veggie that bursts in your mouth.
NOTE: The balsamic vinegar ended up being a bit messy and got all over my hands when trying to eat it as a sandwich, I ended up using a fork and knife. You can dodge the vinegar all together and just heat the caps in olive oil if you like.
BANILLA PROTEIN SHAKE! (no pic cause I drank it so fast, but I”ll add one later!)
Mmmmm…favorite time of the day
- 2 scoops Bourbon Vanilla (Teras Whey protein powder)
- 4 ice cubes (more or less pending on your desired texture)
- 4 ounces unsweetened, vanilla almond milk
- 1/2 banana
- 1 teaspoon coconut extract (optional and oh yes, there was an obvious theme today-someone likes coconut)
- 1 Tablespoon chia seeds or flaxseed (ground in coffee grinder-optional)
Place all ingredients in a blender. Whip it up and sip the good stuff! This is a favorite of mine right after a workout!
45-60 minutes moderate to high intensity cardio!
Perhaps I had a scoop(s) of this…
I have no idea how it made its way into this blog post, but I am a REAL person ya know! Dietitian or not, once and awhile a girl needs a lil NUTELLA! Although I heard about this RAWTELLA i’d like to try from Andrea @I’mwaytoobusy.
THAI INFUSED GARBANZOS!
Guess what? This post became rediculously LONNNGGG and I decided you’ll just have to COME BACK for the recipe at another time.
WHAT A TEASE!
By the way, in case you missed my guest post on Eating Made Easy, I made some rockin baked banana chips!
In your OPINION, what is the most challenging MEAL, TIME, or general HEALTHY LIVING CHALLENGE?
Do you have A QUICK GO TO MEAL or SNACK?