The Christmas frenzy is over, and I had a blast over the last few days. I started my week of holiday cheer with a work Christmas party last Wednesday, followed by my last-day-of-school-before-vacation-potluck-lunch party on Thursday (and a trip to the Cheesecake Factory later that night), a pizza-tv-couch-fest on Friday, Christmas Eve dinner at both my sister’s house and husband’s family’s house on Saturday, with pretty much a repeat of Christmas Eve on Sunday! Even yesterday, my husband and I celebrated his last day of vacation with take-out falafel. It’s been so much fun, and of course, so much food!
I feel like I haven’t been featuring much healthy stuff around here lately, because quite frankly, not much I have been eating over the last week has been healthy! I definitely feel sluggish and kind of crap-tastic all around, so today, I woke up with a great determination to refocus my energies on eating extremely well over the next few days. I am on vacation, so I have plenty of time to meal prep and even get a bit creative in the kitchen, and I hope to even try out a few new recipes this week. It usually just takes a day for me to transition out of holiday eat-every-sugary-thing-in-sight mode to greens and beans mode, and yesterday was that transition day!
I went to the gym for the first time in a week, and boy, did it suck! I woke up with a bit of a stomachache yesterday morning, and I only managed to run for two miles before I had to switch to a gentler elliptical. All the holiday indulgences did not make for a fun workout, but I know I will feel back to my old running self in a day or two (hopefully today!), after some consecutive meals of clean and healthy eats.
When I woke up yesterday, I decided to start my morning with a low-sugar, healthy breakfast that would include some carbs and healthy fats, as well as a fruit component. I am also trying to cut the dairy a bit, so I wanted something that didn’t incorporate my usual cottage cheese or yogurt. I broke out a box of Ancient Harvest quinoa flakes I have been hoarding in my pantry, and decided to finally give them a try! These flakes are simply made of organic quinoa, and when cooked in water, they made a tasty, gluten-free porridge!
I cooked one-third of a cup in a cup of water in the microwave in 30 second intervals for a total of two minutes. That serving size was about 130 calories, nearly three grams of fiber, and four grams of protein. To it, I added a sliced banana and a tablespoon of Cashini butter, as well as a dash of sea salt.
The result was a tasty, healthy and filling bowl of gluten-free, dairy-free goodness! In efforts to make it less tan, I sprinkled on some cinnamon as well!
So I started off my day well (despite a subsequent poor gym performance), and I kept it going with a new recipe/new food creation which I served myself for lunch. I’ll keep you in suspense and post about it tomorrow, but let’s just say it involves plenty of superfoods, all in one delicious salad! Stay tuned, as it’s my first new recipe coming at you in a long time!
What breakfasts do you eat when you are looking to “eat clean?”