Hey, hey! It’s that time again…What I Ate Wednesday! But actually what I ate this past Monday.
Do you hate Mondays? I used to but I’m pretty sure now I am that annoying person at work who is smiling and happy on Monday morning. Back in the day, when I lived a life of yo-yo dieting, restricting, and overeating (especially on the weekends when I could “cheat” <hate that word), I would dread the Monday blues that always involved digestion issues, fatigue and guilt.
These days, I don’t restrict my weekday eats and as a result, I don’t go crazy eating everything in sight come Friday-Sunday. The restriction is what leads to the deprived feeling which leads to overeating which leads to the guilt which then leads back to the restriction again. The vicious cycle never ends. Unless you choose to end it. You must FIRST stop restricting your intake. YOU CAN DO IT!
Monday started off with the usual…a quart of warm water and a shot of diluted apple cider vinegar. Followed by a pre-workout coffee where I blend 1 cup of coffee with salted caramel BCAA’s, maca powder, coconut cream and almond milk. That plus a banana is my pre-workout nutrition fuel since I work out so early in the mornings. (Side note: I only do the BCAA’s on days that I lift weight. On mornings where I rest or do yoga I have Jacked Up Java instead).
When I got back from the gym I refueled with my breakfast of choice this week. Roasted sweet potato + 1 egg + 2 egg whites cooked in ghee + avocado + sea salt. I am not usually a savory breakfast person…but this has been so, so delicious!
On my way to work, I took about 1/4 cup of leftover mocha cold brew drink my hubby had this weekend and blended it with collagen (a new addition to my diet that I am loving) and coconut water. Yes, the extra caffeine made my stomach hurt. #sostubborn
My mid-morning snack/second breakfast was 1/2 cup make ahead steel cut oats (made with chia seeds, food prepped this weekend) with PB2 added and topped with cinnamon, peanut butter and cacao nibs.
Lunch was again, a bunch of food I food prepped this weekend! Man, it feels good to be back at it with food prep and not have to think about twice about meals or snacks for the week. Monday’s lunch was massaged kale (in ghee, lemon juice and salt), roasted sweet peppers, carrots + beets and lentils. This was enjoyed with a dressing I made (again, food prepped this weekend) with apple cider vinegar, ginger, cumin and EVOO. Plus a good bite of dark chocolate. THE BEST ENDING TO A MEAL, EVER.
Testing legumes in my diet (i.e. lentils) did not go so well. So, so much gas for like two days (#TMI, whatever). Oh well, at least I tried!
Afternoon snacks started with almonds.
And later on (not pictured) two mandarin oranges.
Dinner was blackened chicken, roasted potatoes and roasted cauliflower. Buttttt I forgot to snap a pic so here’s a picture of my dinner on Tuesday (taco bowls of grass fed sirloin + quinoa + sauteed vegetables + avocado + tomato + pickled onions).
Lastly, dessert/nighttime snack was Hummusapien’s pumpkin muffins (again, sorry no pic). I made it with high protein almond flour instead of almond meal. And no, it was not a good substitute. It made the muffins super dry so I added a wee bit of peanut butter on top. Definitely make these, but make them with almond meal 😉
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