Tuesday, January 7, 2014

Bad Blogger!

So, after being extremely hungover on New Year's Day and not leaving my bed, nor less my house, I decided to start my "New Year" yesterday, Monday, January 6th, 2014.  It was actually really nice cuz I got to still splurge a little last week and recoup.

I'm sure you guys got as much exposure to this nice new year quote as I did, but it really says it all for me.  Tonight I'll be posting today's food journal and exercise that I did today, but because I did not sit down from sun up to sun down yesterday I didn't get to post yesterday's food and exercise post.  So, here goes:

Monday, January 6, 2014

8am Breakfast
decaf coffee with skim milk and sugar free vanilla
1c Chobani vanilla greek yogurt with strawberries and banana

11am snack
brown rice cake w/ almond butter

2pm lunch
chopped kale salad w/ roast chicken breast, skim mozzarella cheese & healthy vinaigrette

This was super easy!  I didn't have much at home so I ran to the grocery store (City Market) from work and picked up:

Dole BBQ Ranch Chopped Salad Kit
Rotisserie Roast Chicken Breast (from the deli)
Kroger Brand part skim shredded mozzarella
Bragg Healthy Vinaigrette

I threw out the toppings to the salad kit and tossed it with the rest of the ingredients, and YUMMO!  I love the combo of kale and cabbages in the kit.  I can't find it like that without the kit, so, I just throw out the rest and use it.  This whole combo is good for 2 lunches.  Works for me!
The salad dressing was the most healthy, without sugar, I could find on short notice, without making my own.  It's actually delicious, just olive oil, apple cider vinegar and spices.

8pm Dinner
Red Lentil Soup

This was awesome!

2 cups red lentils
1/4 yellow onion
4 cups vegetable broth
1/2 butternut squash, peeled and cubed
1 large carrot or 2 small carrots, peeled and cubed
1 Tbl olive oil, plus more for serving
fresh thyme
1 Tbl paprika
salt & pepper
1 avocado

Preheat oven to 425˚.  In a large saucepan cook the lentils and onion in vegetable broth.  Bring to a boil, reduce heat and keep the pot over low heat for about 15 minutes.
Meanwhile toss squash and carrots in 1Tbl olive oil and salt & pepper and roast int he oven for 20 minutes. Once soft, add them to the cooked lentils, season with paprika and fresh thyme and process with a hand blender until creamy.  Add water or more vegetable broth if you would like a sillier texture.  Add salt & pepper to taste.
Serve with fresh avocado, a sprig of thyme and a few drops of olive oil.

My recipe varied only slightly from the original in that I roasted my veggies.  It gave it more depth of flavor.  I always roast my veggies instead of boil if I can.  I LOVE the difference in flavor that it gives them.

I waited too long in-between lunch and dinner without a snack because I was ill prepared.  I had errands after work and then straight to the gym.  Once I go grocery shopping I'm thinking I'll keep a cooler with me to keep snacks from now on.

Before dinner (around 5pm) I went to the gym and started with a light workout:

From now on I will keep track of my meals go to the gym, and try to post that evening.  So, you should see another post from me tonight chronicling today's activities.  I'm going to do some research on certain diet plans that I will also discuss, because yesterday, as you'll notice, I was gluten free and feeling much lighter!
See ya this evening!

No comments:

Post a Comment