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Pylometrics and Pita Chips

1 Apr

After tossing and turning most of the night, I was finally able to get a few hours of deep sleep in the early morning hours.

Woke up famished.

Breakfast: coffee x 2 (half and half, cinnamon), 2 eggs, 2 slices Mack’s Flax, 6pz fresh OJ. Ended up only eating 2/3. Eyes bigger than my stomach apparently. Usually it’s the opposite.

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A few clients and group classes later…I was dying for some lunch:

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Taco salad part 2, this time without yogurt or chips and with 1/4 avocado. And lots of hot sauce.

And another cup of coffee to get me ready for my own workout. For simplicity’s sake I’m following the p90x “Classic” order.

Workout: Plyometrics. Let’s just call it jump squats and jump squat variations…for an hour. I can honestly say this is my favorite of all the p90x workouts. Plyo is just my thing. I threw in a couple burpees at the end because I love those too. (please don’t smack me)

I drank coconut water during the workout. Staying hydrated helps keep energy up and alleviates muscle cramps/Charlie horses that may show up later.

Post-workout snack: cucumbers, red pepper hummus, nutritional yeast, and a handful of homemade pita chips.

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Speaking of, you should totally make these right now.

Whole Wheat Pita Chips

  • Whole Wheat pita bread – look for one with simple ingredients.
  • 1 tbs avocado or olive oil
  • Sea salt

Cut into strips or triangles. Toss lightly in oil. Spread into cookie sheets in an even later. Bake at 325 for about 8-12 minutes. Let cool. Try to stop at 1 small handful.

Dinner: Grilled chicken breast, steamed broccoli + carrots, 1 wholegrain Wasa cracker with 1/4 avocado and about a tsp of cream cheese.

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I find that I need a protein-heavy dinner to avoid the late night snacking. I’m also eating dinner later these days, around 7:30, which helps. I’m in bed my 9:30 most nights, so I don’t have time to get hungry enough to raid the kitchen between dinner and lights out.

Happy Tuesday!

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, 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.

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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.

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

Snack Sized

9 Nov

Nibbling. Grazing. Tasting.

Snacks happen.

Especially on Netflix nights/afternoons/whateverIfeellikeitokay and especially when the house is otherwise empty and there are no picky mouths to cater to. I KNOW that’s not just me. Moms and dads? Yeah, you know what I’m talking about. And some days I’m just straight-up hungrier than others. It depends. My point is: I do snack. And there’s nothing wrong with that.

The key to snacking is to eat enough to be satisfied, yet not enough to be considered an additional meal. Shoot for between 100-200 nutrient-rich calories. Fiber is filling, so use that to your advantage!

Some people eat 4-6 mini meals a day. I’m not one of them. I like to cook ridiculous meals (did you notice?) and the standard 3-a-day works best for me and my household. It’s all a matter of preference.

Here are a few of my staple-snacks:

Wasa (or other whole grain, low cal cracker), 1/3 avocado, salt.

Wasa (etc), 1-2 Tbs soft cheese (I like goat), tomato, cucumber, salt & pepper

2 Tbs hummus and raw vegetables

Yogurt (none of that artificial nonsense, please!)

Apple with 1 Tbs almond butter and cinnamon.

Sometimes, just a cup of fruit will do. It’s not cake, I know. But cake is infinitely better when it’s eaten only once in a while anyway.


Happy Friday! And happy snacking!