Posts Tagged ‘Breakfast’
October 29, 2014
Good morning! How is the week going for you so far?
Mine is just trucking along over here. Nothing crazy.
Today I will be covering an entire day of eats, which is in no way altered for the sake of this post. I’m also linking up for What I Ate Wednesday!
Everything I eat (usually on the Tuesday before) is listed with an end goal of inspiring you all to take a step back and look at what you are putting into your bodies.
Is what you’re eating helping you grow stronger or holding you back?
To me, food is fuel. Just like all of you, I have my cheat days/weeks, but I always re-check myself and get back into an overall healthy eating style. And, yes, that most certainly includes dessert.
My hopes of featuring these WIAW posts is for you to do the same! Let’s roll.
What I Ate
My Tuesday morning started with a good old fashioned breakfast.
Real eggs, Al Fresco sausage links and a side of grits with coffee.
I can’t believe how long it had been since I had eaten grits!
Please tell me you like them. Half the people I dine out for breakfast with up here don’t even know what they are. The Southerner in me drops my jaw every time I hear “What are grits?”.
They’re amazing. Plain, buttered, with or without cheese, alone or under something substantial, they’re really good. That’s all you need to know.
My breakfast did a great job of holding me over for hours. I felt hungry around Noon, but wanted to wait until after my workout to eat lunch.
I was in the groove of working on the computer, so I reached into the refrigerator and grabbed two of these No Bake Maple Syrup Energy Balls for a snack to power me through!
I need to make more of them. Like, now.
I had a personal training appointment at 2 p.m. and made the short drive over to Rock City Fitness for my afternoon workout.
I briefly mentioned this in last week’s Friday Favorites, but I am currently reviewing their 30 Day training program. I have been loving the sessions and the offer couldn’t have come at a better time.
As I go through the Fitness Assessments, I am also getting to see a lot of the material I learned while studying for my CPT in person.
(By the way, I am hoping to finish my NASM Study Guide to share with you all later this afternoon!)
I completed a strength workout that targeted exercises to compliment my running training. I also went home with a list of exercises to help correct my left winged out scapula. Who knew I had that nonsense going on?
I’ll be sure to share more about that as the program goes on!
Directly after my workout, I went a couple doors down and tried something new at Quizno’s for lunch.
Spicy Monterey Sandwich (no mayonnaise) with extra veggies on wheat.
I usually go with the Turkey Lite, but I wanted to mix it up. The Spicy Monterey was a great choice!
I got home and took Roadie for a walk before getting back on the computer. The weather has been so gorgeous lately… even though it was raining off and on, I wanted to be outside to enjoy the warmth.
I got back to work around 3:30 p.m. and pummeled through projects and updates on the back end of the blog until about 7:30 p.m.
I realized I was pretty hungry, and without much motivation to get too creative, I turned to an easy dinner for one ready in about ten minutes.
Quorn Chik’n Nuggets (<- non-GMO!) with bean salad over quinoa.
It did the trick, but I was still wanting something to finish it off a few minutes later. When in doubt, chips and salsa it out, friends.
Finally feeling satisfied, I turned on the Halloween movie marathon and didn’t look back.
I was home alone at the time, so I distracted myself by turning all of the lights on and working on the computer. That seemed to (kind of) work.
Plus, the Halloween III movie is just weird. It has nothing to do with Michael Meyers and I can’t take it seriously. So I guess that helped.
I might have had a couple of sugary snacks too.
Yates apple cider over ice
More rainbow sherbert… (same pic as last week)
So there you have another entire day of my unfiltered eats.
This is just one of the many examples you can find exploring the “WIAW” tag on the right hand sidebar if you’re ever curious to see what another full day of meals and snacks looks like for me.
If you liked this WIAW post, head on over to Peas & Crayons to check out plenty others, or even link your own!
Have a great Hump Day and I’ll see ya back later!
October 23, 2014
I’m not sure how I feel about waking up to frost on the grass this morning…
From the distance, it actually looks like there is snow on the top of the condos across from us. I know, I panicked too.
No need to fret though, it is indeed frost. I checked.
As beautiful as the sights of snow and winter can be here, I need the fall foliage and weather to hang in there a little bit longer for me.
Say… a month?
Fall is my favorite season for many reasons, but one very important one is the abundance of pumpkin and pumpkin spice products.
I finally got my hands on a handful of limited batch Pumpkin Spice Chobani Greek yogurts a few weeks ago and have been absolutely loving them.
They taste pretty legit.
Before bed last night, I got the idea to make overnight oats to have ready for breakfast in the morning and couldn’t resist experimenting with it.
I have never done a full post on how to make overnight oats before, and that is probably because I always think of making them at the last minute right before I go to bed… (i.e. not caring to measure things or make them photo-worthy.)
Here’s the gist!
Pumpkin Spice Overnight Oats
Overnight oats are a great way to enjoy oatmeal ready and waiting for you when you wake up.
They really have been a lifesaver for me. I used to make them 3-4 times a week to fuel me on the way to teach 6 a.m. barre classes!
Since I first started making them, I have found a number of go-to delicious flavor combinations that I really need to share with you.
(Making a mental note to snap more photos…)
I hardly ever measure out the ingredients, but I’ll do my best to stab a guess at what I did to make these Pumpkin Spice Overnight Oats.
2/3 cup old fashioned rolled oats
1 (5.3 oz.) container Pumpkin Spice Greek yogurt
1/2 cup organic milk (or almond milk)
2 Tbsp. chia seeds
sprinkles of pumpkin spice (to taste)
sprinkles of cinnamon (to taste)
Combine all ingredients in a glass or plastic container with a lid. Mix well, cover, and let sit and soak overnight.
I usually start by spooning all of the yogurt in first, then the oats and chia seeds. I wait to add the milk last so that I can see how much I really need.
To avoid them getting “too liquidy” I just pour enough for it to cover a little higher than all of the ingredients.
I usually give them a good stir in the morning, transfer them to a bowl, and top them with fresh fruit when I am ready to eat them.
For the pumpkin spice flavor, however, I figured a generous sprinkle of cinnamon would fit better. They were very good and very filling!
For those of you who still aren’t sure about the whole “cold oatmeal” concept (I promise it’s not as scary as it sounds), check out this hot pumpkin oatmeal I made last year. It’s still a dish I currently make and enjoy!
I am excited to get the day going. I have a consultation to check out a new program at a training facility in the afternoon, and then another Pistons Pre-season home game to attend with friends tonight!
I’m hoping to be back this afternoon with my half marathon recap.
Have a great Thursday!
Question of the Morning
• Have you ever tried overnight oats?
• What is your favorite “Pumpkin Spice” product of the season so far?