Archive | March, 2014

Monday Things + Strawberry Shortcake Recovery Shakes

31 Mar

Lately I have been feeling overwhelmed and on a rollersoaster of emotions. Life is changing fast and in big ways. I need an outlet, so I have decided to tweak this blog back to its original intention: a daily food/fitness/life diary.

Today began conference week at the kids’ school. After realizing they get out early all week, adjusting my appointments and clients to fit everybody’s schedules, and still struggling to figure out how to balance it all over next week (spring break), and all on top of everything else, I found myself close to banging my head against the wall. But I think *knock wood* we have it all figured out. Whew. Times like these GOOD habits become necessary habits. Yoga on Sunday = calm clarity on Monday 😉

3/31/14

Breakfast: egg scramble (1 whole, 3 whites, diced bell peppers, 1 very small link left over chicken+fennel sausage, 1/4 haas avocado), oven roasted red potatoes. Not pictured: coffee with 1 tbs half and half, dash cinnamon.

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Lunch: Grilled Chicken Breast Sandwich with roasted red pepper hummus, lettuce, tomato, schmear avocado because it will go bad….!
On Mack’s Flax Sprouted Bread.

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Snack: Mini peppers, more hummus. I could live happily for a while on nothing but peppers + red pepper hummus. And avocados.

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After I managed to get the house spotless top to bottom – this gorgeous spring weather is SO energizing! – I took a mocha break. Normally I reserve treat coffees for the weekend, but sometimes you just need a little extra comfort, you know?

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Because of the school schedule and in light of the fact the kids already had to spend some time in the gym earlier, I’m opting for home workouts this week. My good ol’ buddy Tony can always be counted on to bring the sweat.

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I honestly forgot how hard P90X can be. I mean, I haven’t touched these dvds since ’09. After completing all 90 days thankyouverymuch. But I workout. A lot. Heavy. Still…

After an ungodly amount of push-ups and pull-ups and core work (I found myself thinking is this what my clients feel like?! ARRG) I knew I needed a killer-delicious shake to get me to dinner:

Strawberry Shortcake Recovery Shake

  • 1 scoop AT “Birthday Cake”
  • 4 large frozen strawberries
  • 6-8oz almond milk
  • 1-2 Tbs coconut milk

Blend.

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This shake kept me full for quite a while. Which was good, because we walked the dog and weeded the flower beds all afternoon. In the sun. Am I dreaming?

Dinner: A simple and veggie-heavy taco salad (extra lean local sirloin, kidney beans, taco seasoning, spinach, romaine, organic frozen sweet corn, sautĂŠed peppers and onions, olives, hot sauce, plain Greek yogurt, a literal pinch of extra sharp cheddar). And a small handful of homemade oven baked lime+salt corn chips.

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Now I’m finishing up the day – blogging all this – and sipping a big mug of Bigelow Sweet Dreams tea.

G’night!

And goodbye March.

Good Mood Food: Travel Edition

21 Mar

Out of town, without my laptop, so excuse any funky formatting. Ugh. Phone blogging. But thought I’d buck-up and share my thoughts on clean eating while away from home…because I am literally doing that right now.

Just because you’re away from routine does not mean junk magically has no effect. You will be tempted, yes. However, you’ll probably feel even worse guzzling sugar, booze, and processed snacks than you would at home. Especially if you’re on vacation for reasons other than fun (i.e. temporarily escaping heart-break, the loss of a loved one, high-stress job, etc). You can indulge a little, but remember how good it feels to take care of yourself!

The easiest way? Find a local vegan eatery. Trust me: delicious food and (in my experience) compassionate, friendly conversations. Or maybe these are just my people? Either way – you’ll be eating as clean as it gets. And probably crushing on the kind soul who made it 😉

I just happen to be at Good Mood Food in Leavenworth, WA. Aka: my favorite place on Earth. Seriously. It’s true love:

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“Clean eating” and “local/in season” and “free range organic” options are popular right now and gaining momentum. Use this to your advantage! And help the cause. Smart phones make these places easy to find too. I mean, if I can figure it out…..

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*Also important: get enough sleep. Or at least find your way to comfy bed for 8 hours. Lack of sleep not only wreaks havoc on your metabolism and immune system, but also makes highly processed faux food and energy drinks more appealing. And then you can’t sleep because you don’t feel great….it’s a vicious cycle. Recognize it. Have a glass of water, take a breath, and evaluate your options. Actually, that is good life advice too.

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Have a lovely, restful, local-veggie-filled weekend. Wherever you are.

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Weekly Round-Up and the Easiest Roasted Chicken Ever

15 Mar

Another week down. Why is it even the craziest weeks don’t seem so bad when its warm and sunny? Loved every second of it. Boundless energy! I’m probably vitamin D deficient. Anyway…

Breakfasts

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Lunches:

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Snacks:

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Dinners:

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(some recipes above – like wheatberry butternut salad – coming soon!)

Super Easy Roasted Chicken

When shopping on a budget, I strongly recommend the buying of whole chickens. Even free-range organic come pretty cheap. And you can eat it a dozen different ways.

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  • 1 chicken (preferably free-range organic)
  • Sea salt Pepper
  • Avocado (or extra virgin olive) oil
Directions:

Remove neck/giblets. Rinse chicken thoroughly and pat dry. Rub with oil and season liberally with salt and pepper. Place chicken breast-side up in an oven-safe skillet or cast iron skillet.

Preheat oven to 425. Bake for 15 minutes. Reduce heat to 375 for 50 minutes to 1 hour depending on bird size. When internal temps reach 165, remove. Let rest 20 minutes on a carving board, loosely tented with foil.

Now you have a whole tender, delicious, juicy chicken to plan your meals around. Ta-da.

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I recommend tacos. Always.

Have a glorious weekend!

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After work Friday Cocktail. At sunset. Perfect.

Whole Wheat Mushroom Arugula Pizza with Goat Cheese and Balsamic Reduction

8 Mar

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That pizza I ate last week? Here’s the recipe. I’m actually quite surprised I haven’t posted it yet because 1) I eat pizza about as often as I eat tacos and 2) this has been my favorite pizza combo for about 3 years now. Hmm. Time flies. Here it is, in all it’s simple and delicious glory:

Whole Wheat Dough:

  • 2 1/2 cups whole wheat flour, plus more for dusting
  • 2 1/4 tsp active dry yeast
  • 3/4 tsp salt
  • 1 cup warm water
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sugar (or honey)
  1. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
  2. In a large bowl combine 2 cups flour, salt and remaining sugar. Add yeast mixture and olive oil.
  3. Stir until the dough just comes together, then knead for about 5 minutes. Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
  4. Shape dough into a ball, place in a lightly greased bowl and cover with a slightly damp warm towel to rise until doubled, about 45 minutes to 1 hour.
  5. Punch down risen dough (stress relief!), shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes (while you add your toppings).
  6. Preheat oven to 500 degrees F. Place pizza in oven and bake about 10-15 minutes, or until crust is golden brown and toppings are baked. Let pizza rest for about 10 minutes before slicing.

Toppings:

  • Couple large handfuls arugula
  • Couple handfuls mushrooms
  • 1/2 red onion, sliced in thin half-rings
  • 1 roma tomato very thinly sliced
  • 2 oz chèvre (soft goat cheese)
  • Sprinkling Romano

Balsamic Reduction:

  1. In a small saucepan, bring 1 cup balsamic vinegar to a boil over medium heat.
  2. Reduce heat to low and simmer, stirring occasionally until vinegar is reduced by at least half.
  3. Allow to cool. Drizzle. Eat. Store any remaining reduction in the fridge in an airtight container.

Impressively pretty. Undeniably healthy. Comforting. Hearty. And even better cold (but really what pizza isn’t?)

Weekly Round-Up

8 Mar

The week was jam-packed between work, school, and soccer. I planned and shopped accordingly.

Breakfasts:

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Avocado and basil are my thing right now. Possibly because I am so ready for summer already.

Lunches:

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Sandwich bread: Mack’s Flax. Wrap: Ezekiel. Sprouted life!

Snacks:

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Since the husband and I have gotten back into lifting pretty seriously, via Staring Strength (my bible from way-back), a lot of our snacks were ON Gild Standard Whey and water in shaker bottles, green smoothies, the occasional latte, and quick veggie-chicken mini meals (Starbucks Chicken and Greens is amazing!)

I will get into this more later: the buddy-system, healthy competition, and fitting in workouts no matter the schedule or circumstance. We had a very successful first week and are looking forward to week 2. I am documenting it all and will post everything here soon 🙂

Dinners:

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Not pictured: pepperoni pizza. For kids. And husband. I am not opposed to a whole pizza for myself. I could eat cold pizza everyday and never tire of it. Kind of sad it’s gone, actually. We ate on the pizzas for about 2-3 days. Had turkey burgers twice, once with salad, once with tomato-basil soup, and ended the week with Philly cheese steaks and fries.

Bonus: Girl Scout cookie season!

As the mother of a young girl – who hopes to join a troop this fall – I am so totally supportive. Also because Savannah Smiles make me smile. Little bites of southern sunshine.

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Hope you are all having a wonderful weekend!

Coming Soon:

  • Whole Wheat Mushroom Arugula Pizza
  • Planning, Shopping, and Prepping 
  • Starting Strength