I am excited to tell you about this day of food, mostly because of my brunch. I have an ongoing, ever-present brunch date with one of my closest friends on Sundays, and I managed to document it this week for the first time ever.
But first, my smoothie: This baby is made of romaine lettuce, avocado, banana, cucumber, and raspberry. It is topped with Tasty Makes granola, because texture- it rules. A sprinkle of granola makes me feel a litttttttle less like I eat baby food on a daily basis. COOL.
After this I went to the gym and busted out five heavy sets of five back squats and a quick Tabata sprint. Do you do Tabatas? I absolutely love them, and I love the way doing them has changed the way I work out and my body. I used to run for probably an hour a day and never felt like I was looking any more toned or lean. Lifting heavy + four of the worst minutes of cardio possible changed everything.
Post Workout I had an almond milk and Vega Sport shake followed by this food at Grease Box (An All-gluten free diner!) This meal was green juice, avocado toast, salad, sauteed collard greens with gratuitous amounts of coffee and hot sauce. YUM.
Can we talk about the importance of social health? I live with my partner and also with some super tight homies, but beyond that, I work so much that my social health is often the first thing to go. If you’re having an event past 7PM, pretty much no matter how much I want to go to it, I am going to be too tired. HOW SAD IS THAT? Also, how often does that keep me from seeing my friends? Answer: a lot. And that is some bullshit, because my friends happen to be some of the most real, reflective and cool people I know. Things like this Sunday brunch date help keep me in check. Both my friend and I have super busy lives, so each week we skip the small talk and dive right in to the real deep down stuff that is happening in our lives. Basically, when I’m done I feel like I’ve had a therapy session, and that’s just about the free-est coolest and most fun way to do it. BRUNCH DATES FOR LIFE.
Dinner was tacos with kale and Beyond Meat Meatless Crumbles, plus home made heirloom tomato salsa, corn chips, and a bunch of carrots and peanut butter. This is no different from most days of life, because I’m on a taco kick lately, and I don’t expect it to go anywhere anytime soon.
Tell me about your life, your food, and your favorite taco recipe!
Friends! Let’s talk about protein. VEGANS CAN GET ENOUGH PROTEIN. That debate is tired, and not what I’m going to discuss. I am going to talk about individual protein needs.
I am a Crossfit-er. Have I mentioned that? Probably. Although I definitely do not talk about Crossfit as much as I once did, it comes up a fair amount in my day to day, and I am happy to tell people all about why I like it, or how great my trainers are. Crossfit folk LOVE protein. No joke, they want to lay in bed and snuggle it up. I literally never thought about protein before starting Crossfit, and now here I am making a protein pudding. That should tell you something.
Last summer I did a food challenge that was very focused on getting protein and keeping carbohydrates low. I documented it in intensely boring, possibly disordered detail, and was constantly analyzing how I felt. At the end of the 30 days, I was happy with my accomplishment, I had some good results in terms of digestion, and my skin was super clear. But with my carbohydrate level so low, I got– what’s the word?– Oh. Right. I got ANGRY. Like really, very irritable.
After all the documentation and meal planning and discussion of that month I was seriously over it. I finished my protein powder and didn’t buy more. I swung the other way and flirted with low protein, high carbohydrate veganism, and got grumpy with that, too.
Then, miracle of miracles, I had a realization. When I restrict any macronutrient, it is ridiculous. There is no medical reason for me to eat low carbohydrate OR low protein. I am great at realizing when my body needs more of one or the other, and I don’t need a food diary or a template to tell me a damn thing. BOOM. Problem solved.
Protein powder has come back into my life. I am incredibly picky about which powder I use, because do I want chemical synthetic sweeteners or animal products or any other BS in my smoothie? No, no I do not. Do I want some raw vegan powder that tastes like butt and chalk? No, I don’t want that either.
In my mind, literally the only protein powder worth hollering at is Vega. It is made of sprouted ancient grains, it has probiotics, its stevia sweetened, it has BCAA’s (the building blocks of muscle, or as I like to call them, the awesome little dudes that fight soreness) and it tastes excellent. When I’m lifting a lot of weights, my body absolutely CRAVES it. This pudding uses it as a base, and adds peanut butter, almond milk, and chia seeds. Because the protein powder is perfect tasting on it’s own, you don’t need another sweetener. It is PERFECT post work out, especially when chilled. Eat it up!
|Chocolate Peanut Butter Protein Pudding|| |
- 2 Cups Unsweetened Vanilla Almond Milk
- ¼ Cup Chia Seeds
- 1 Scoop Vega Sport Chocolate Protein Powder
- 2 Tablespoons Natural Peanut Butter
- Soak Chia Seeds in almond milk for 30 minutes-24 hours. The longer the better! When you add seeds to the milk shake them up. Let them sit for about 15 minutes and shake again. Repeat until they seem to be evenly distributing on their own. (You don't want them all chilling on the bottom of the jar! They wont soak as well)
- Pour Chia Seed mixture and all other ingredients into a high speed blender (Seriously, you need a high speed blender like a Vitamix or Blendtec. This pudding is very light and fluffy and won't be nearly as awesome in a regular blender.)
- Blend on high for 30 seconds-1 minute, until pudding looks like, well, pudding.
- Chill in fridge for a few hours- overnight. Garnish with peanuts or sliced strawberries if you wish!