I can’t thank you enough for your very heartfelt and thoughtful responses to yesterday’s “You Do You” post. I will respond to each of them later today. It’s been really amazing to hear so many different stories and perspectives and it’s definitely something that needs to be talked about.
Speaking of nutrition and exercise, I’ve been in a bit of a lull lately with both so I’ve been focusing on going back to basics and getting in touch with what my body wants and needs. On the exercise front, that has been a break from high intensity workouts in favor of lots of time on my yoga mat and easy runs.
I love strength training but I find that from time to time, my body needs an extended break from it so I take a break. I think of it as a “rebuild and repair” phase where my body is ready to rest so that it can come back stronger. In the meantime, I’ve really enjoyed the extra time on my mat and yoga hasn’t felt this good in a long time so I’m happy.
On the food front, I have found that despite the arrival of warmer weather, my morning food preference has shifted away from cold smoothies to warm oatmeal.
I’ve had a bowl of banana egg white oatmeal topped with fig preserves and peanut butter for breakfast every day this week. Although the calorie count for my bowl of oatmeal is on par with my smoothies (I shoot for 400ish calories at breakfast), I think I needed more carbs and something with a little more staying power. This has been holding me over most days until 1 or 2 p.m.
I’ve kept lunch light and focused on green stuff. This is a salad with spinach, artichokes, sundried tomatoes, goat cheese, dried cranberries, avocado, almonds and leftover halibut.
Dinners this week have been creative and delicious. This is a fajita seasoned “perfect” chicken breast topped with guacamole. Topping chicken with guacamole = winning. On the side was roasted kale sprouts (I’ve decided I like them better sauteed) and roasted sweet potatoes. I don’t know how to describe it but this was one of those sweet potatoes that is the perfect texture and super sweet all on it’s own. I roasted it in coconut oil and I swear they tasted like sweet potato casserole. Some sweet potatoes are just WAY tastier than others!
I loved this tofu creation. I baked tofu (check out tutorial in this post) and then served it over roasted eggplant with sauteed baby spinach. I finished it with a sprinkle of feta and a spoonful of hummus. This dinner was crazy good…I highly recommend you recreate it at home for a meatless meal!
And finally, I never buy halibut because it’s typically super pricy but Whole Foods had it on sale this week. It was still $20/lb so I went a little crazy looking for just the right recipe. It was 8:30 p.m. and I still hadn’t found “the one” so I winged it and created my own. The fish is so good on its own that I kept the prep simple. I baked the halibut with salt, pepper, olive oil and lemon juice. While it was doing its thing in the oven, I prepared a batch of zucchini noodles and a sauce to go over the fish. The sauce was a mix of diced tomatoes, artichokes, kalamata olives that I sauteed together with some basil and oregano. I layered the dish in a shallow bowl starting with the zoodles and topped it all off with feta.
What workout has been feeling good for you lately?
What breakfast have you been craving this week?
Cooked anything good this week?
