The Whole Week

June 14th, 2013 | Posted by Alison Spath in Weekly - (1 Comments)

We spent last weekend out of town which means I spent the entire week working on laundry, running errands and cooking – it’s taken all week to feel like I’m finally caught up around here.

With the exception of a little yoga over the weekend, I didn’t work out at all while we were gone, and so I was up and out the door first thing Monday morning for a bike ride.

Morning Bike Ride Rochester

My current favorite workout is riding my bike to my yoga studio (10 minutes, a nice warm up), 75 minute Vinyasa flow and then the 10 minute ride home (a perfect cool down).  Ride/Yoga/Ride was my Tuesday workout, and I got caught in the rain on the way home.  When Ava saw me and my wet butt she said “did you pee your pants?”

No, but thanks for noticing.

A post yoga breakfast Part I of coffee and fresh berries that I’d stocked up on the night before.

Coffee and Berries

Another breakfast I saw multiple times this week was a couple Applegate farm breakfast sausages, over eggs (only one in this picture because it was the last one!) and sides of steamed veggies – usually whatever was left over from dinner the night before.

One Egg Breakfast

Some food prep from the week – Asian coleslaw for dinner a couple nights in a row (with regular cabbage instead of Napa cabbage) and some sliced jicama and red pepper for snacking.

Asian Coleslaw Jicama and Red Pepper Snacks

Red pepper and jicama were a part of a number afternoon snacks – one day it was with some deli ham, baby carrots and some green olives.

Snack Plate

For dinner this week we had chicken legs coated in a little djion mustard and garlic powder, coleslaw on the side and a tossed salad.

Chicken Coleslaw Salad Dinner

Would you like some vegetables with your vegetables?  Yes, please!

My plate looks a little sad with only one chicken leg on it.  Good thing two more legs managed to make it onto my plate before dinner was over.

Another dinner was baked salmon (dusted with garlic powder and S&P), oven roasted green beans tossed in thyme and olive oil (at 350 for about 45 minutes)

Salmon Roasted Green Beans for Dinner

and an awesome side salad made with arugula, spinach, purslane, minced fresh basil (the most important ingredient!) and strawberries in a simple dressing olive oil and balsamic.

Arugula Salad

Dinner number #3 this week was so good I had it again for lunch the next day.  A red pepper chicken sausage (cut up like I’m 3 years old) with a heaping side of sauerkraut and some dijon mustard.

Sausage and Sauerkraut Lunch

We’ve been loving the Bubbies sauerkraut that I can only find at our local hippie grocery store.  Sauerkraut was one of those things I never would have eaten as a kid.

Bubbies Sauerkraut

Kids are so stupid.

Workouts from the week:

Monday – 40 minute bike ride

Tuesday – yoga + bike ride to and from class

Wednesday – spent the entire day walking around an amusement park (rollercoasters must be good for your core, right?)

Thursday – a very rainy rest day

Friday – easy morning run, 45 minutes

That’s a wrap!

Plainly Friday

May 31st, 2013 | Posted by Alison Spath in Daily - (Comments Off on Plainly Friday)

Plain yogurt gets a bad rap. I use to wonder who those crazy people were out there buying plain yogurt. I don’t get it, don’t you want to ENJOY your yogurt? How can you eat it plain? Why are you not running to the trash can with that or using it hang your wallpaper?

Well now I get it. I think it was plain Fage that converted me. The creaminess made me stick around and now my tastes have apparently adapted because I’m a plain yogurt lover. Whatever the case, I eat plain yogurt like a boss.

It was regular (non-greek) plain yogurt for breakfast today, topped with a handful of blueberries and half of a white peach (I shared the other half with Kaz) topped with some chia seeds. Half a cup of coffee with half and half too.

Plain Yogurt with Blueberries, White Peach and Chia Seeds

Breakfast was eaten today standing up while preparing breakfast for everybody else. My first and second cups of coffee were consumed peacefully at my desk before they were up.

I spent the morning cooking while it was still relatively cool out – bone in chicken breasts, roasted Brussels sprouts and a simple mayo-free coleslaw.  Veggies include green cabbage, red cabbage, carrots, celery and vidalia onion.  The dressing was made up of olive oil, apple cider vinegar, dijon mustard, garlic powder, salt and pepper.

Coleslaw without Mayo

After Kaz’s afternoon nap we split a banana (I sure share a lot of fruit with this boy) – except my half was stuffed with almond butter. His was stuffed with nothing but more banana.

Almond Butter Stuffed Banana

Notice the almond butter on my pinkie?  Classy.

Plus a little plain whole milk kefir to continue with today’s plain yogurt theme. I went for kefir because I was looking for a little protein to go with my banana and almond butter. Plain kefir is yet another plain yogurt-ish food that I use to think was way too tart. I bought this with the intention to add it to smoothies, but slammed it straight up today.

Whole Milk Kefir

Lunch came in the form of two big snacks – some sampling of Brussels sprouts, chicken breast and coleslaw when they were ready (but not enough to feel like it was lunch) and then the Banana and Almond Butter and Plain Kefir Show, plus a handful of un-pictured macadamia nuts.

Snack, Part 2 held me over well for an evening hour and a half yoga class – I rode my bike the 4 miles (round trip) to and from yoga. I was definitely ready for a substantial dinner when I got home and dove head first into my current favorite salad – greens, 2 hard boiled eggs, bacon, 1/2 avocado, tomato and a homemade dressing of olive oil, balsamic, dijon mustard and S&P.

Salad with Bacon, Egg and Tomato

Nothing plain about this salad.  As it should be.