What I Ate Wednesday Food Journal – sorta…

I woke up today at 6:30 am to head into Barry’s Bootcamp to take a class before teaching mine. I was exhausted and did not want to get up, but today is a very super important and crazy day – I’m leaving for my 10 day European vacation. I will be instagraming and on other social media sites but I have a ton of exciting guest blog posts prepared while I’m gone. I’m going to try to blog a little but I think I’m going to focus my time on putting up some videos of my trip on YouTube instead. 

After I got home, I made myself a smoothie with Amazing Grass Chocolate Superfood Shake Mix. It is not my favorite tasting powder, but makes me feel healthy (and regular). 

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Since we were trying not to buy too many groceries this week, dinner has been fun using what is in our fridge. I’ve been eating a pescatarian diet since I did the 3-day cleanse but roomie likes his meat so I was making meals that could be made both ways. 

On Monday, we had power bowls. I bought 1/2 a chicken at Whole Foods to roast for the boy and then made myself a veggie burger. Cooking chicken like this is almost half the price and tastes 10x better. I tried a small piece and it was good! We also got 3 servings out of it. You just put it on a rack in the oven over a large pan and roast at 425 for 15 minutes, plus and additional 20 minutes per pound at 350F. It came out perfect

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For the power bowl base, I had a package of ready made farro from Target that I heated up in a skillet. We added beets, roasted mushrooms, kale, and Trader Joe’s Soycutosh frozen veggie mix with edamame, corn and red peppers. I topped it with a little avocado, tahini sauce bought ready made from TJ’s and a lot of Siracha. 

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For dinner on Tuesday night, we made Cobb salads. I again had a veggie burger chopped up, and roomie had the left overs from the chicken. On top of a bed of mixed greens I lined up a hard boiled egg, the rest of the roasted mushrooms and beets, plus cucumber and avocado. For dressing I combined a Stonewall Kitchen honey mustard with rice vinegar. I love honey mustard dressing and wish I knew it was this easy to make a low cal quick version years ago. I combined 1 tbsp of honey mustard, 1 tbsp of dijon mustard and 1 tbsp of the rice vinegar (which is essentially the same as rice wine vinegar for the purpose of this dressing). 

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My fridge is almost cleaned out and I’m dreading making lunch. Dinner will be on a plane tonight which I’m reluctant to rely on. I may bring my own back up just in case. When I land, it will be 2 am Boston time but 8 am Paris time! Eek. 

I will be posting while away, but I also have so many exciting guests posts from non bloggers with really cool stories, to personal trainers, moms, triathletes, and more! 

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