Today I thought I would do a little something different. Instead of just posting my eats, I’m going to include a tid bit or two about why I chose to eat what I did. Let’s face it–sometimes we eat happy to nourish our soul and sometimes we eat clean to nourish our mind and belly. There is a time and a place for both!
You guys are gonna love me times a million because I’m actually bringing you oatmeal today instead of the ever-present (and oh so tasty) blueberry chocolate smoothie. I always cook my steel cut oats using the super simple overnight method so I don’t have to stand over the stove for thirty minutes. I typically use half water and half unsweetened vanilla almond milk. In the a.m., I add two tablespoons of chia seeds (for two makes two servings), Justin’s maple almond butter and whatever berries I have on hand–fresh or frozen. I almost prefer using frozen ones that I heat in the microwave because the blueberry juice naturally sweetens it up a bit.
I wouldn’t never be full from just oats. And guess what? Even with all the toppings, they still don’t keep me full all morning. Nothing does. I always add chia seeds or ground flax for brain-boosting healthy fats, fiber and a bit of protein. Fats take longer to digest than carbs and protein, so they aid in the satiety factor as well. Same thing applies to the almond butter, along with a healthy dose of vitamin E. I mean who doesn’t love a dollop of nut butter anywhere and everywhere?!
I treated myself to a matcha green tea latte made with unsweetened soy milk before babysitting. I wanted a little pick-me-up but didn’t want the crappy feeling (both literally and figuratively) that coffee leaves me with, so I opted for tea. The soymilk added a nice little protein punch to get my through the morning. It was delish and quite a nice distraction from RD exam prep!
The girls’ mom came home from Chicago with Garret’s popcorn (AKA the best popcorn in the world) so you know I was all over that. Was I hungry? No. Did it matter? No. Hashtag eating happy. REAL happy.
We made a random lunch at home that consisted of tuna mixed with olive oil, lemon juice, hummus, onion, salt and pepper stuffed into lettuce leaves with tomato, pickle and cucumber. It was totally awesome. Though I’m not huge on animal protein, I was happy with all the veggies and fiber from the chickpeas that we managed to sneak in. We also mixed together a can of chickpeas with lemon juice, olive oil and artichokes as a little side salad. Let’s not forget the whole carton of strawberries that I managed to plow through. Lia didn’t finish her grilled cheese with tomato, so I ate the rest of that too. I didn’t need that, but it looked amazing and I couldn’t say no the rest of a grilled cheese.
I’m totally gonna be that mom who eats whatever they’re kids leave on their plate. I already am.
We baked a chocolate peanut butter snack cake from the Sally’s Baking Addiction Cookbook earlier this week, and I honestly wasn’t obsessed with it. I liked that it was made with half whole wheat flour, but I probably wouldn’t make it again. I wasn’t hungry after lunch, but I still ate a piece because once the girls started eating some, I really wanted a bite or three. It was basically a bunch of carbs that I didn’t really need because it didn’t taste that amazing. Life goes on!
I snacked on the obligatory cracker and hummus combo with my new favorite cracker, Dr. Cracker’s seeded spelt crispbreads. I don’t really crave veggies and hummus, so I find 100% whole grain crackers to satisfy my afternoon cravings more.
I also had some leftover Bakery on Main granola while we were at the pool. Have you noticed the carb trend here?? I wasn’t hungry at the pool but Lia started eating the granola and I decided it sounded yummy so I ate half the bag. RD exam questions are most definitely taking over mah lyfe.
Dinner involved these amaaaazing leftover pinto bean and swiss chard enchiladas (recipe coming soon). On the side I had some swiss chard that I had previously sautéed in olive oil, garlic and red pepper flakes. I added a splash of red wine vinegar at the end and it turned out pretty darn tasty! I roasted a big pan of chopped baby carrots, onion and tomato last night so I had those on the side as well (double what’s pictured since I went back for more). The enchiladas are chock full of filling fiber, protein and healthy fats from the beans, chard and cashews. They’re my new favorite meal and I legit don’t get sick of them. Perfection!
Frozen grapes are my new favorite desert, even though they’re not really dessert. I eat food faster than any one you know, so it’s good for me to snack on something cold that I can’t inhale in three seconds. But hey, it’s no dark chocolate.
Before bed I snacked on a mix of puffed kamut, brown rice krispies and sprouted multigrain flakes sprinkled with cinnamon and doused in almond milk. I used that saigon cinnamon from Costco which made it taste like heaven on earth. Oh and I ate that bowl times two or three.
What can I say? I love carbs and carbs love me. I can be paleo next week.