After a few days of feeling not-all-that-hungry, my appetite came back today- BIG TIME. I had a serious omega-level case of the hungries. Bodies are totally amazing with their varying day-to-day needs. (This is to say, you’re seeing my meals but not my snacks. Snacks are pretty consistently carrots and nut butter, my pre-workout bites, or maybe some chips and salsa. You can go ahead and assume my day was peppered with all of the above. I just don’t find photos of these very exciting!)
Now- on to the foods!
This smoothie was topped with roasted almonds and made with romaine lettuce, peaches, a banana, unsweetened almond milk, celery, peanut butter and some Vega One French Vanilla . Have y’all gotten on the celery-in-your-smoothie-train yet? I swear up and down I thought that sounded disgusting before I tried it and now swear by it. Celery is anti-inflammatory and has been proven to actually help the digestive tract. What can I say? I have IBS- I need all the help I can get.
Lunch was a spin on the taco salad I’ve been freaking out about lately. It was a bed of lettuce, topped with my sun dried tomato basil vinaigrette, home made salsa, tofu scramble, black beans, avocado, and a few tortilla chips. It ruled.
This dinner was directly post workout (I PR’d my front squat, y’all!) and I definitely wanted fast, nourishing, protein rich food. I made Raechel from Rebel Grrl Living’s Pudla topped with peppers, zucchini, and kale (FROM MY GARDEN, WHOOP WHOOP!), salsa, tahini, and crumbled tempeh. It was truly and deeply divine.
For so long I would become so frustrated with my body when it was hungrier than I thought it “should” be. On hungry days like today, its kind of easy to get annoyed at the sheer amount of times I feel the need to eat, but mostly I’m concentrating on how exciting it is to not have a mental list of calculations, “shoulds” and “should nots”.
Eating to fuel the body is cool as hell. I wish all my readers a lifetime of doing just that.
I have been busy at work on e-cookbook lately, and this vinaigrette is one (of many!) recipes I have tested out. It is a perfectly creamy, zesty sauce that I have used on taco salads all week. It’s also great on greens, brown rice, and black beans, and adds a touch of awesome to a tofu scramble. To be real, I love sauces of all sort on absolutely everything. I could truly eat this on whatevs.
I have been thinking a lot about oils lately. Is oil healthy? (maybe, sometimes, in moderation). Is it a whole food? (definitely not). Every single time I eat out I am slightly grossed out by how oily everything tastes. RESTAURANTS, PEOPLE. They are crazy with their oils (and salts, and sugars.) I don’t use oil very often in my own cooking, and when I do use it, like in this recipe, it is done sparingly.
The oil I chose for this dressing is an Antioxidant Omega Blend by Vega. A plain extra virgin olive oil will taste fine, but this has a blend of nine oils including organic hemp, flax, pumpkin seed and coconut, plus a combination of antioxidant seed oils from green tea, black cumin, and blueberry seed. It has a balanced two-to-one ratio of Omega-6 to Omega-3, plus 3 g of Omega-9, which is considered optimal for anti-inflammatory purposes. Since I am all about sneaking health properties into everything that I eat, this seems like a good choice.
(Also, you may have noticed I have been all about Vega lately. No, I am not paid to review them! I use them in my recipes because I like the products. Vega noticed that I used their stuff in other recipes on my blog, and offered to send me samples for more recipe creation. I requested this oil with this recipe in mind.)
Hope you enjoy!
|Sun Dried Tomato Basil Vinaigrette|| |
- 4 sun-dried tomato halves (not packed in oil)
- 2 tablespoons red-wine vinegar
- ½ garlic clove, minced and mashed to a paste with ½ teaspoon salt
- ¼ cup vega antioxidant oil
- 1 tablespoon minced fresh basil leaves
- 1 whole raw red pepper
- ⅓ cup water
- salt and pepper to taste
- Add all ingredients to a high speed blender and blend until smooth.
- Adjust salt, pepper, and water to taste.
Welcome to another Super Strength Health What I Ate Wednesday!
I am all about the all-liquid breakfast. My day started with a cup of coffee with unsweetened almond milk, warm water with a squeeze of lemon, and then this green smoothie. The mix was a blend of banana, peach, collard greens, 1/2 a scoop of Tropical Tango Vega, almond milk, and coconut water. It was topped with a tahini drizzle and about a 1/2 teaspoon of bee pollen.
I have gotten in the habit of dragging my partner on runs to the farmer’s market and this day was no different. We sprinted for about two miles, stopping half way to do a few stair runs. Once I recovered and stumbled into the far-mar every single thing looked AMAZING. I bought jalapeno smoked tofu, romaine lettuce, carrot, german butterball potatoes, celery, and sauerkraut to make into this amazing salad- topped with apple cider vinegar, tahini, black pepper and nutritional yeast. I also bought a loaf of vegan and gluten free caraway bread and topped it with coconut oil and more of that yeasty stuff. Holy hell. This meal was great.
Before heading off to work with a client I enjoyed some of the finer things in life: local, organic, fresh-as-hell peaches, strawberries, and dates. BOOM. Who needs refined sugar?
I have been on a big salad kick (SUMMER!!!!!!) and once I got home from work I was all about another giant bowl filled with leaves. In addition to more romaine and carrots I added freshly soaked and sprouted chickpeas, grilled green peppers, home made salsa and Beyond Meat’s Beef crumbles. SO delicious. So protein-y. So deeply satisfying.
Throughout the day I also had fruit and nut bites, green tea, and a ton of water. My meals were all mostly prepped and I would guess that I spent less than an hour TOTAL making all of them. Health doesn’t have to be time consuming, I promise!