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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 😉


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.

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.

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

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?

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.

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



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, sautéed 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.


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


And goodbye March.


Weekly Round-Up

8 Mar

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


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


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


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 🙂


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.


Hope you are all having a wonderful weekend!

Coming Soon:

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

Weekly Round-Up and Another Vegan Taco Recipe (because I have a problem)

28 Feb

Happy March! So, it’s spring now right? Right?!

I decided to start a “weekly round-up” of meals, to give you all an idea of how I really eat. I do eat everything I make for this blog – indulgent, boozy, and otherwise – among other routine, boring but tasty things. It’s about finding not only balance, but balance that works for you and your lifestyle. I was very hesitant to go down this road at first because what works for me is not necessarily what will work for you and your goals. However I do want to give you all insight to meal structures and creating balance, so have a look and do what you will with it 😉



Juice: fresh carrot+orange






I eat the same thing for lunch every week. Usually this, but not always. It’s easy, cheap, convenient, filling, and in all honesty I absolutely LOVE it.



Raw protein shakes and raw whole-food shakes. Usually a base of: avocado, kale, and parsley.



Chipotle’s new sofritas. Vegan. With guac (on the side!), pico de gallo, and lettuce.


Kale and shredded brussels sprouts caesar salad (recipe soon!) Organic local chicken.




Night out. Loaded veggie sandwich on house-made rye. With good beer and great conversation.

Moving on: we all know my love of Chipotle knows no bounds. They recently introduced a vegan option: sofritas. Essentially “ground” tofu marinated in a spicy chipotle sauce. Tried it. Swooned. Went back the next day…and the day after that. Hey, it was the weekend.

Chipotle-Like Sofritas:

  • 1lb firm tofu, drained and crumbled ground meat-like
  • 2 poblano peppers, roasted and seeded
  • 1/4 cup chipotle in adobo
  • 1tsp Mexican oregano
  • 1tsp Cumin
  • 1tsp salt
  • 2 Tbs avocado oil

Blend poblanos, oregano, cumin, 1 Tbs oil, and chipotle adobo until smooth.

Toss with tofu, 2 Tbs at a time. Taste-test as you go. More = spicier. I used about 7 Tbs. I love heat. Set in fridge overnight or at least for 2 hours.

Heat remaining Tbs oil in a skillet. Sauté sofritas until heated through. Use it as you would any taco meat!

We tried it 2 ways:
1) hard taco shells, avocado, red onion, tomato, cilantro
2) soft corn tortillas, avocado, pico de gallo, lettuce

And a squeeze of lime. Always a squeeze of lime.
Both were delicious. And will eaten in copious amounts throughout the weekend.

Try it! You won’t be disappointed.



Quickie: My Staple Breakfast

15 Feb


I have been sick this week, with some kind of weird chest-cough sore-throat nonsense. Eating whole, nutrient dense foods is especially important when you’re under the weather. No matter how much you may be craving those cold frappuccinos and comforting from-the-box mac ‘n cheeses. Fight it. So you can fight whatever it is that’s ailing you.

I feel I have been in active recovery since Thursday, so that’s good. You know what else is good? My latest staple breakfast:

  • 2-3 handfuls organic spinach
  • 1tsp avocado oil
  • 4 egg whites
  • 1 Ezekiel sprouted wrap
  • Cholula Hot Sauce – as much as you like. I am trying to burn this illness away, apparently.
  • Salt & pepper

Put the avocado oil in a skillet on medium heat. Add the spinach and cook until its just barely wilted. Remove, set aside. Cook you your egg whites. Slap it all on a sprouted wrap, douse in hot sauce, and add a sprinkling of salt and pepper.

And coffee. Always coffee. No sugar, no “sweeteners” (gah NEVER!). Just a splash of almond milk or organic 2%…cause that’s what’s usually in the fridge.

Need a little more before taking on the day? Add 2 clementine cuties…especially if you’re fighting something nasty.

Cheap and easy. Just like all the best things in life.

Happy Saturday!

Quinoa Breakfast Scramble

13 Dec

Friday is my deadlift day. I need fuel that will not only sustain my workout, but also not slow me down with sluggish fullness. And I want breakfast to taste good because ITS FRIDAY. Luckily, I know how to throw stuff together, hope for the best, and be okay with the whole trial-and-error process.

Also, I’m cheap. Everything in this recipe I bought from Costco.



Here’s the winner in my private pre-workout breakfast challenge.

Hearty Quinoa Breakfast Scramble

  • 2 eggs, scrambled
  • .5 oz extra sharp cheddar or goat cheese (it’s a small amount -you want flavor)
  • 1/2 cup Seeds of Change Quinoa blend
  • 2 cups Normandy veggies (steamed)
  • Salt, pepper, or other seasonings to taste
  • Frank’s Red Hot or Tabasco, to taste (Its cold out – I’m craving heat!)

Steam the veggies. Steam the quinoa according to package directions (90 sec in the microwave!). Scramble the eggs and cheese halfway, you want them wet. Add quinoa and veggies, mix until eggs are cooked to your liking. I like mine a little wet. Don’t judge me. Add seasonings + dash of hot stuff (optional). EAT.




Happy Friday!

Big Breakfasts for Small Waistlines

28 Feb

I’m going through an egg phase. I’ve never really been a breakfast person, but with my schedule lately, breakfast is not optional. If I start the day with eggs, I find I kind of sail through the day and don’t experience any of that anxiousy, frantic garbage that comes along with “Oh, this latte will totally get me to lunch.” Gah. I must be a slow learner or something. As a personal trainer, I should and do know better. Do as I say not as I do, right? No, that’s changing.

Anyway, here are a few of my morning-egg-dish obsessions as of late. Enjoy!

2 Fried eggs + Sweet Potato Hashbrowns


Drizzle 1 tsp extra virgin olive oil in skillet. Shred about a cup of sweet potato, press into skillet, flip after 3-5 minutes, season with salt & pepper). So simple, so delicious.

2 scrambled Eggs with Apple+Kielbasa Hash


  • 1 small apple, diced
  • 2 oz  turkey kielbasa (natural, minimally processed, nitrate-free – seriously, if you can’t pronounce/instantly recognize an ingredient, don’t eat it!!)

Put apples and kielbasa into a skillet over medium heat, stirring occasionally until apples are just slightly caramelized and the kielbasa smells so amazing you just can’t wait another second.

  • 2 eggs, scrambled
  • Salt & pepper, to taste.

Don’t forget the coffee. With almond or coconut milk. Because it is a crucial morning ritual, after all 😉


Have a great Thursday!






18 Dec

Christmas is coming. And then every personal trainer’s dream holiday: New Years!

With resolution season quickly approaching, I like the idea of turning this blog into a (temporary?) food diary. I’m not creative enough to come up with exciting new recipes everyday, and I’ve gotten comments and suggestions from some of you requesting meal-planning and clean eating posts. I’m slow, I know. I’m trying. You should know that.



  • Coffee with 1Tbs half & half
  • Banana with almond butter, cinnamon, and flax seeds


  • Greek-style salad (on a sweet jungle plate!). Grilled chicken breast, olive tapenade, hummus, tzatziki sauce, avocado. And a handful of Food Should Taste Good  Chips.

191Afternoon Snack:

  • Strawberry-Orange Vanilla Protein Smoothie


Yesterday afternoon/evening was just plain crazy with work and volunteering (HUGE thanks to everyone who braved the cold to bring in generous donations of food and cash to the Thurston County Food Bank. You’re awesome!) and I didn’t get home for dinner until about 9pm. I wanted quick comfort food and stumbled upon a ridiculously delicious combination:

  • Scrambled eggs (2 whole, 1 white)
  • 2 cups wilted spinach (olive oil and garlic)
  • Crumbled Great Harvest Cornbread muffin
  • Salt, pepper, and smoked paprika


11pm: Chamomile tea and bed.

And since there’s no place to go, let it snow, let it snow, let it snow.