Since I have been extra productive so far this week, this afternoon ended up being wide open….enter blog time! Score.
So lets get this party started!
Breakfasts, I’ve still been loving eggs, eggs, and more eggs. I’ve started topping them with a magical combination of onion flake, dill, big sea salt crystals, and black pepper. Uh, so good. I didn’t think I would be a fan of dill, but it totally works with eggs.
[soft eggs with oatbran egg white pancake + dark cocoa sauce (dark cocoa powder/milk/stevia)]
[sweet and savory zucchini muffins, steamed veg, and my new favorite sweet sandwich which consists of a microwaved egg patty (1/2 cup egg whites, cinnamon, vanilla, stevia) topped with grape jelly then a cinnamon swirl cream cheese wedge. Lastly I grill it up in my sandwich maker because toasted bread wins at life.]
[turkey beef meatball salad]
[blended cottage cheese, zucchini cake bars, and peanut butter]
[honeycrisp apple, banana bread, cottage cheese]
How good are apples right now?! I love a crisp, juicy apple.
[single serve banana bread with butter]
This was just a little combo I put together to use up the last of the bananas from last weekend. It turned out pretty tasty!
Single Serve Banana Bread
- 1 large mashed banana
- 1 heaping scoop vanilla protein powder
- 1/4 cup greek yogurt
- 1 egg white
- 1/2 cup blended oats (oat flour) (can sub in any flour)
- dash of cinnamon, vanilla, stevia, and baking powder
Bake at 350 degrees for about 20 minutes.
[I had ahi tuna steak for the first time! with soy sauce, roasted baby yellow potatoes in olive oil and S&P, and steamed green beans]
Oh man, what a comforting meal. This tuna was found on a manager’s special sale and I had been wanting to try it for forever. I kept it simple, coating in olive oil, liquid aminos (or soy sauce), black pepper, ground ginger, and garlic powder. Then I seared it in my cast-iron pan on high heat for about 2 minutes each side. This left the inside nice and rare, like a good tuna steak should be eaten! It was so soft and luscious. Yes, luscious.
[dark chocolate sludge batter (chocolate casein protein, blended cottage cheese, greek yogurt, dark cocoa powder, almond milk) topped with mint chocolate chip ice cream!]
Yep, that chocolate mint kick is still going strong. I just love it!
I feel like I am fueling myself pretty well and have found a good balance between my active lifestyle and the amount of fuel I need to keep up with it. In comparison to the year before, i definitely have more energy and life in me now, thanks to some needed adjustments…basically, just eating more in general. With changes in life, adjustments need to happen in all other other areas as well. No wonder I was so warn out before!
In many cases, the issue may be eating too much, but in just as many cases, people are not eating enough. Whatever the reason may be, its easy to to sway too far one way or the other. Under eating is a common theme I see in the world of health conscious individuals and is something I feel needs to not be overlooked. I think a lot of it comes from misinformation and not enough education. Nutrition is very complex and can be hard to understand! When I first wanted to get healthier, I know I definitely ate much too little. I know that now, but at the time I thought I was doing a great job at being “healthy.” So let’s get this straight: Healthy does NOT equal eating as little as possible. Healthy does equal eating enough to fuel your body’s individual needs. So here comes the next issue of people assuming they need X amount of calories, when in actuality that number is way off. I was so surprised to find out how much I could eat while still maintaining my weight.
Finding that balance is so important and I hope you all can take the time to access whether or not you are in a ‘balanced state’ and then proceed with change if needed. We should all feel our best!
Okay, off my pedestal for today.
Have a wonderful Wednesday!