Happy Sunday! It feels like a long weekend since July 4 is on a Tuesday but I know some people (self-included) are working tomorrow so it’s kind of not. Charlotte seems pretty quiet right now. Fourth of July week is always one of the slowest times of the year because so many people travel and vacation during the weeks before and after but then some of my classes have been surprisingly packed so I’m all confused! 🙂
Last Week’s Eats
Remember how I put that amazing farmers market-inspired meal plan together last week?
I made three out of the five things I planned. I don’t know what got into me but I was dragging on all fronts last week. I felt really tired and generally unfocused and unproductive. I pushed through what I had to get done but for the most part I just gave myself a pass.
The tofu and veggie green curry that you see in the photo above was a lifesaver for me. I made it on Monday night and then ate it again on Tuesday and Wednesday. It’s one of those dinners that just keeps getting better and heats over beautifully.
I also made the kimchi and fried rice with a fried egg that I planned. I switched it up a little by adding sautéed zucchini, onions and chopped kohlrabi leaves along with the kimchi because I had so many farmers market veggies on hand. This was a simple and delicious dinner.
And here’s a quick photo of the finished squash blossom pasta that I cooked last Sunday night. Still dreaming about this one.
Breakfast last week was either full fat plain yogurt with granola, fruit and almond butter or smoothie bowls.
Lunch was wraps, wraps and more wraps. I think I ate wraps like 6 days in a row! I have been using this brand of wraps. My favorite wrap combo was spinach and artichoke hummus with avocado, tomato, spinach or arugula and Tessemae’s Zesty Ranch.
I also did a couple with salmon salad (made just like tuna salad but with canned salmon), avocado, tomato and spinach.
And when I ran out of wraps at the end of the week I brought back my avocado, sauerkraut and scrambled egg toast.
I’ve also been enjoying a piece or two of Belgian chocolate that we brought back from our trip every day. 🙂
Last Week’s Workouts
Sunday: 5 mile run at 8:24 pace
Monday: teach Y2 Strength + 1 hour walk
Tuesday: 3.3 mile run at 8:20 + teach Y2 Strength
Wednesday: teach Y2 Strength
Thursday: teach Y2 Strength + 1 hour walk
Notes on Eats
If you’ve been paying attention, you’ve probably noticed that I’ve been eating more dairy lately. I was sprinkling it in here and there before our Europe trip and then there was a lot of cheese and yogurt going down in Europe and I kept going when I got home. I have a few breakout spots currently but it’s hard to say whether those are dairy related or hormone related or changing my skincare related. Maybe I’ll go back to limiting dairy, maybe I won’t.
At this point I’m eating it all…dairy, gluten, grains, sugar, soy…and I feel in a really good and really balanced place. The one thing I am feeling a desire to cut back on right now is meat. I find summer to be a perfect time for it because of the abundance of fresh fruit and veggies.
I’m going to be writing an updated “food freedom/philosophy” kind of post soon but in the meantime I’m just eating to feel good and listening to my body. Remember, you can make changes at ANY TIME if something isn’t working for you or you want to try another way.
What have you been in the mood to eat lately? Do you find that your diet/tastes change seasonally?
Favorite thing to put in a wrap?