Health, Uncategorized

A Day in Eating

IMG_4714Breakfast on the porch. Peaches are in season this time of year, and I can’t get enough of them. A couple days a week, I’ve been enjoying this Peaches & Cream Smoothie:

1 Banana

1/2 large peach

1ish cups unsweetened vanilla almond milk

1 scoop your favorite protein powder ( I use Vega or Sunwarrior most often)

Topped with a pinch of home-made quinoa granola (Recipe to come)

 

Then post 40 minute yoga workout, I had this classic snack along with coffee and a splash of coconut creamer:

IMG_4717

3 stalks celery

1.5 TBSP crunchy Peanutbutter

 

Lunch was this protein and fiber rich mess of veggies, lentils and grains:

IMG_4725Baby Kale topped with Oh She Glows Protein Power  Goddess Bowl. Since it’s from her cookbook, I won’t post the recipe, but know it includes spelt berries, lentils, tomatoes, red onion, more kale, & this awesome garlicky, lemony tahini dressing. I omitted the sundried tomatoes from her blogpost in the link above–I don’t remember seeing them in the recipe?!

Not pictured: 3/4 cup green grapes & a small handful (1/3ish cup size) Boulder BBQ potato chips. My weakness is Boulder brand potato chips. The struggle is real y’all.

In between 8 million loads of laundry, reading board-story books 900 times, chasing my little guy away from the fireplace, I snuck in a 20 minute strength workout. I know 20 minutes doesn’t sound like much, but I always surprise myself by how many squats, side lunges, box jumps, plank-core work, tricep dips, and modified burpees I can get in. And because I got in this 20 minute workout I rewarded myself.

IMG_4746With an Honest Tea (Assam) and a Chocolate truffle at checkout when we went to Whole Foods. Also, this was the first ride in the shopping cart instead of being worn for my little guy. He was pretty excited. 🙂

Dinner:

IMG_47562-3 handfuls of Arugula, topped with grilled corn on the cob, 1/2 grilled peach,  3 tbsp raw pumpkin seeds, Annie’s pommegranate dressing (1 tbsp), 1 slice–halved of french baguette topped with an TON of  Red Lentil Spread. It’s a staple in my house, I make it every week:

1.5 cups red lentils cooked until they are pretty mushy

Juice of 1 lemon

2 tbsp Extra Virgin Olive Oil

1 garlic clove, minced

sea salt, black pepper & paprika to taste

Throw all ingredients (but 1/2 cup cooked lentils into blender, mix in the half cup after–for texture)

Keeps in the fridge for about 4 days–maybe longer, but it never lasts longer around here. It’s a nice alternative to hummus, although I have my fair share of that too!

 

So there you have it! A typical day of my “diet”, but I prefer to call it a lifestyle. Eating like this, along with running, yoga, and strength has helped me lose weight slowly, fit into my old clothes, and feel strong post-pregnancy. I will say that this may not work for people who might not fit physical activity in their day, and I eat extra while breastfeeding. Hope this helps–either for your own health goals or just gives you some ideas for what to whip up in your kitchens!

xo.

Keri

3 thoughts on “A Day in Eating”

  1. These are great ideas. A lot of times I just don’t even know what to make anymore and am too busy or lazy to look stuff up. Thank you for sharing! I do notice a difference e in energy when I eat better, that’s for sure.

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