Wow, it’s already Wednesday… this week is flyin’ by! With Wednesday comes another WIAW post- and this week’s theme is getting back on track.
These are my eats from Monday:
I didn’t have to teach Bodypump at 6:00 am (I teach every other Monday), so I took advantage of that and slept in until around 7:00, and then eventually made my way downstairs. I grabbed a quick handful of trail mix (that we got from the McCormick spice tour) – omg, it was so good. I think that this is the recipe…
For my workout, I decided to run through the choreography for the latest Bodypump release, which launches next month. It’s hard to find the time to learn the new choreography each quarter when you teach so many classes each week- you just have to fit it in when you can!
After getting my muscles all fired up, I made myself some breakfast. It’s been getting cooler around these parts, which makes me crave oatmeal every morning (imagine that!). And ever since I had my oatmeal revelation, I’ve been making the same kind over and over again- because there’s just nothing better. I whipped up a bowl, along with a cup of Dandy Blend with almond milk.
I know that Starbucks claims to have the “perfect oatmeal,” but they are wrong, my friends. THIS is the perfect oatmeal.
2/3 c. water
1/3 – 1/2 c unsweetened almond milk
1/4 c. liquid egg whites
1/2 cup oats (the multi-grain is my absolute favorite kind and I will never go back!)
1 T chopped walnuts
1 small chopped banana
1/3 c. frozen cranberries
1 T Pure Bourbon Vanilla Extract
1/2 tsp cinnamon
1 packet stevia (or sweetener of choice)
1 tsp blackstrap molasses
pinch of salt
Bring water to a boil in a small pot. Add egg whites and stir, followed by the remaining ingredients. Reduce heat to medium-low and cook for about 7 more minutes, stirring often. Add more/less liquid depending on desired consistency.
Really, this is the best oatmeal ever. And I credit that to a few things- one being the frozen cranberries! I use this brand:
I buy these year round and put them in pretty much everything- even kale salad! I like them so much better than dried cranberries because they have a very tart tasteand contain way fewer calories and sugar. Dried cranberries have about 130 calories and 24g sugar per 1/3 cup- check out the comparison to frozen cranberries:
I know it’s a little hard to see- but that’s based on a 1/2 cup serving. Not bad- not bad at all! (Heather, I’m counting on you to get these and come up with some fabulous pancake recipes!!)
That breakfast was delicious, and kept me full for hours. Around 1:00 or so, I made myself some lunch. Last week I was obsessed with salads- and this week it’s sandwiches. I got some Ezekiel sesame buns that taste amazingly delicious when toasted, and I’ve been having them with lunch every day! I made a sandwich using a bun, along with some sprouts, tomato, onion, cucumber and fake meat.
Wait- what was that? Fake meat? Yeah- you heard me right. Now, normally I’m not really into the whole “phony bologna” thing (lots of sodium and scary ingredients), but this caught my eye when I was shopping on Sunday.
I looked at the ingredients- and they actually weren’t scary!
The sodium is a little high- but honestly, you only need 1 slice for a sandwich because they are pretty big and have TONS of flavor. I also got a wild mushroom flavor that’s just as good.
I made myself a little raw veggie salad to go along with my sandwich:
This had zucchini, broccoli stalks, heirloom tomato, red onion, basil, balsamic vinegar, pepper and they very last tiny bit of goat cheese in the fridge (sadness).
Quite a delicious pair, don’t you think?
I had this exact same lunch Tuesday- and will probably do it AGAIN today!
I was training a client around five, so I had a snack around 4:00 that would keep me satisfied until dinner time, without making my stomach feel like there was a big brick sitting in it. I received 2 cases of plain Greek yogurt from the lovely folks at Chobani last week, so I’ve been eating it every single day! I decided to try to recreate a version of the flavors of fall dessert from last week, because it was so darn delicious.
I heated up a chopped ginger gold apple, some frozen cranberries, pumpkin pie spice and molasses in a small pot and dumped it on top of my yogurt. And then I topped it with a few chopped almonds and some Erewhon Hemp and Flax cereal (swag from Fitbloggin’!)
I couldn’t help but devour this in about two minutes- it was SO GOOD. And it made my house smell delicious!
Greg was in Chicago for work, so I was on my own for dinner. Usually I make breakfast for dinner when he’s gone, but I wanted to use up some leftovers that we had in the fridge instead (which also made it really easy to throw something together quickly). We had made taco salads using ground turkey that was seasoned with the McCormick Fiesta Lime blend on Saturday night, and had enough meat left over for another serving. I chopped up a big, delicious taco salad, topped with a little Greek yogurt (I had saved a big spoonful from my snack), salsa, and some tortilla chips.
I also had a small sweet potato- which looks super ugly, and only tasted okay since I cooked it in the microwave instead of the oven.
I made up for the lackluster sweet potato by having a lovely little dessert.
I know- it looks odd. Trust me, it was fabulous. I mixed up some cocoa powder with peanut butter and a splash of almond milk, spread it onto a rice cake and froze it.
Still gotta have that something sweet after dinner- but at least I can feel good about this.
Are you a cranberry fan? What’s your opinion on “fake meat?”