Meal Plan for the next 3 Days:
|1) Almond butter blackberry toast||7 am|
|2) Cinnamon walnut apple crisp||11 am|
|3) Ricotta primavera penne||3 pm|
|4) Black bean tacos with cilantro-jalapeno-guacamole||7 pm|
Today’s Workout: Strength-training (upper-body) + 3-mile interval training with hill sprints!
No matter how much you prepare, Mondays are always a little manic aren’t they? It seems like I’m always rushing out the door in the nick of time. Thank goodness for my well-stocked fridge…
Breakfast: Almond Butter Blackberry Toast. Here’s some advice – don’t make it while wearing light-colored clothing! Berry stains are the worst and somehow always end up on you. I couldn’t quite imagine the blackberries staying put on the toast, so I portioned a little less than a cup and added a tiny bit of agave nectar, then mashed them into a jam before spreading them on my almond-butter toast. I subbed almond butter for peanut butter because I prefer the taste, plus all we have is regular peanut butter with added oils and sugars and I don’t really want to invest in yet another jar to clutter up my pantry or fridge. It was so yummy that I forgot to take a picture! But then again, it just looked like an open-faced PB&J. I was supposed to also have it with milk, but milk is also called for with my snack later, so I instead had a 1/2 cup of cottage cheese for my dairy.
Snack: Cinnamon Walnut Apple Crisp. I made 3 of these yesterday, so they were ready to go this morning. I did not mix them entirely, since I was worried about the oats and walnuts getting soggy, so instead I chopped the apple and mixed it with cinnamon, nutmeg, and lemon (I used a little extra lemon juice to prevent browning), then put the walnuts and oats in a separate snack-baggie and put both into a tupperware container. Then when it was ready to enjoy my snack, I heated the apples in the tupperware, then mixed in the oats and walnuts. It was very good, although I think it would be better if I were home and could bake it for a few minutes.
Lunch: Ricotta Primavera Penne. I really wasn’t sure how good this would be re-heated, plus I ended up over-cooking the veggies and the finished product looked kinda ugly. However I was pleasantly surprised that it was actually really good. A couple of comments about the recipe… first off, how do you measure 1/2 cup of cooked pasta when it’s raw? Sometimes there’s a handy little diagram on the box that shows you how much dry product to cook for a serving, but not this time. I decided just to cook the whole box and then freeze the leftover (which I’ve done before and it works just fine). Also, does anybody else wonder why so many recipes seem to call for an abundance of onion? Not just Cinch, but a lot of recipes! Don’t get me wrong – I like onion – but a 1/2 cup in a single bowl of pasta!? I ended up using a 1/2 cup for all 3 servings combined and the flavor was just right. I guess you have to be your own judge. Also, be sure and only cook the veggies for a few minutes until “slightly tender”. I ended up cooking them too long until they were soggy, but still tasted pretty good when it was all combined. I’m sure it would have been even better if eaten immediately rather than cooled and re-heated.
As one reader pointed out, I haven’t mentioned my daily chocolate indulgence. Yes, I’ve definitely been eating it! Actually, I’ll be doing an entire blog about my dark-chocolate comparisons later this week. I decided that I like my chocolate best right when I get home from work. I’m usually hungry by the time I get home, so it’s my sinful little treat that holds me off until dinner. Check back to see my chocolate taste-test… mmm.
Dinner: Black Bean Tacos with Cilantro-Jalapeno-Guacamole. They aren’t pretty but they sure are tasty! I was so full after I ate this, it felt like I’d completely blown my diet! I wasn’t sure about the spinach, but it was actually really good. I added 1 extra-small tomato for some color, plus I just love tomatoes. I also decided to use a tiny bit of coconut oil (about 1 tsp) instead of the veggie broth to saute’ my veggies. I work out a lot, so I figure I can afford to add a tiny bit extra with a couple meals a day to supplement my calorie deficit and prevent starvation mode. I guess you can tell I like to sub. =) I know some of you are worried about subbing, and that’s understandable, but I’ve spent 10 years learning how to eat and sub healthy ingredients in recipes. If the scale doesn’t budge for a couple of weeks, however, I’ll stop subbing and stick to the recipes. I also made my “meatitarian” husband a version of this, omitting the onion, mushrooms, and avocado (all of which he does not like), and adding chicken and cheese. He loved it! And I was happy because he ate something besides meat and cheese!
Now it’s off to bed, full and happy from another successful day!