It’s amazing how easy it is to drop healthy eating habits, especially when life takes a turn for the busy… and tragic. I did my share of stress-eating last year, and — for a time — I had no desire to drop the fries or the chocolate or the icecream. In that moment, it was a bit about survival and just turning to the foods that spelled out comfort.
But now that things are looking up and I’m feeling a renewed sense of strength, it’s also time to take back the kitchen. And my health. And to focus on the foods that keep me feeling energetic and strong.
Maybe someday I’ll write more about all that, but for now, I’m starting my foodie journey by looking forward and focusing on today. 🙂
And today started with my very first bowl of over-night oats! 🙂
I’m sure you’ve heard of this foodie concoction, which is all over the internet right now. I started with the basic recipe, which for me meant 1/3 cup oats, 1/3 cup vanilla soy milk, 1/3 cup vanilla yogurt, a tablespoon of flax seed, 1/2 sliced banana, and a hint of cinnamon. I just stirred it all together the night before, let it sit in the fridge, and ate it for breakfast.
Now when it comes to lunches, I’m generally not the most creative, because I don’t put enough thought into it. Today’s lunch was satisfying and delicious though: two eggs, scrambled with two cups of spinach. I ate a slice of raisin Ezekiel toast on the side.
Anyone else enjoy breakfast for lunch or dinner sometimes?
For snack, I had a juicy orange… and then had a tablespoon of Peanut Butter & Co. peanut butter on the side. It gave me a bunch of energy and was delicious, even if it didn’t technically go together. Ha!! But it was a perfect snack to hold me over until dinner and to get me motivated for a workout.
Another odd combination I ate before dinner, when I was busy cooking, was a raw carrot and five olives. No, I promise I’m not pregnant. 🙂 I just crave vinegar every once in awhile, so — ever since I was a kid — I’d occasionally snack on a couple of pickles or a few olives.
Dinner was a Dt Coke (I’ve pretty much given it up, but I still give in to the temptation once in awhile) and a big ol’ plate of spaghetti squash topped with some all-natural pasta sauce and a serving of shredded mozzarella. I love how spaghetti squash is so delicious and low-calorie… But I think that some real pasta will be calling my name in the new future. 😉
Side note: To make spaghetti squash, just slice the squash in half and place it in a pan (sliced side down) with an inch or two of water. Cover in foil and bake at 375 degrees F for 45 minutes. Then turn, cover in foil again, and bake for an extra 15 minutes. Just shred with a fork and top as you would your favorite spaghetti dish.
What was your favorite food from the day?