What I ate Wednesday…

25 Jul

…which means actually what I ate on Tuesday, because I’m writing this in the morning.

But I actually had a really good day yesterday of food, so I’m excited to share it with you! But first, I want to talk about my workout this morning. I swear, my new Brooks Pure Flow shoes make me faster. When I went out for my run on Tuesday, the Nike+ app told me twice that I ran my fastest 1k. Then, this morning, I did a fast treadmill mile before Cardio Sculpt class to finish up Kristen at Following Fit’s 7-day Feats of Strength (I did it!), and it ended up being a very speedy mile (for me)!

I’m pretty slow, 9:14 is like 5k race pace for me (my fastest is 27:32 or something).

Now, on to the goodies. Of course, I already showed you a photo of my Hot Apple Pie Smoothie (I’m having another one today…I’m obsessed!)

You’ve seen this, but it’s worth seeing again. Yum!

I typically go home for lunch. Usually Zach will swing by and pick me up, but sometimes I walk home. Yesterday looked like it was going to storm, I didn’t bring an umbrella and I wasn’t wearing walking shoes, so I thought I might just go somewhere and grab something. Then I remembered my pact with myself to spend $0 until payday, and I hoofed it home. I am actually always happy with that decision, because as much as I like eating out, I can eat a much heartier and healthier lunch when I prepare it at home. I like my lunch to be a fairly large meal, because I get the 3:00 PM munchies pretty bad. This is what I had yesterday:


I can’t resist taking a bite before I snap a photo.

A Light Life black bean veggie burger w/ a slice of cheese and this really delicious bourbon mustard my friend Mandee bought for me when I watched her dog, and sauteed kale, brussels sprouts, broccoli & cauliflower and chickpeas. The sauteed veggies and chickpeas are a lunch staple for me. I almost always make that for lunch. Sometimes I’ll serve it with noodles, and sometimes it’s a side dish, but I probably eat it at least 3-4 times a week for lunch.

I had a banana for an afternoon snack, but you know what a banana looks like, right?

Dinner actually turned out really well too. My plan was to make stuffed peppers. Usually, I make them southwestern style with rice, black beans, tomatoes and other veggies, but last night I was feeling like I wanted to do something different. So I browned the turkey, and added about a cup of frozen “Italian Style” veggies (Zucchini, cauliflower, red pepper, carrots and lima beans) and a little bit of brown rice leftovers and seasoned it with S&P and Italian seasonings. I stuffed the peppers and added some jarred marinara sauce all over it (with the leftover stuffing around the sides), and topped the peppers with some shredded mozzarella. Here’s where it gets weird: While the peppers were in the oven, I boiled some whole wheat spaghetti noodles (just about 1 serving for two people, so not a ton), added some sauce and served the peppers over top of them, like this:

So, so good!

I know that rice and spaghetti sounds weird together, but it so wasn’t. Since I only made about a serving of each (split two ways), we didn’t end up having too much grain on our plate. After I took that photo, I chopped up the pepper and mixed everything together. This was delicious! I love to experiment in the kitchen. Sometimes it works out, sometimes it doesn’t. This definitely did work out.

After dinner, I decided to go to the 7 PM yoga class at the Y. It was much needed. Lately I’ve been feeling a little out of sorts. Just kind of…anxious and unsure of myself. There have been some things going on with friends and with myself that have left me feeling not so hot, and yoga really helps center me. I was feeling pretty good afterwards, so I whipped up some banana and strawberry soft-serve for dessert:

Delicious and healthy!

Now, in no way did I invent this recipe: I’ve seen it floating around on blogs all over the place, but here is how I did it:

Strawberry/Banana Protein Soft-serve

1 frozen banana, chopped
handful of frozen strawberries
1/2 a scoop of vanilla protein powder (optional)
small amount of almond milk

Put the banana and strawberries into a food processor or blender and blend until mostly pureed. Add protein powder if you wish and turn the processor on while streaming almond milk in until it reaches the proper consistency.

Easy peasy! I usually add the protein powder if I’m eating it after an evening workout, but leave it out if not. It’s really good, and has the same consistency as ice cream. It does melt a little faster, but you could stick it in the freezer after making it to firm it up if you wish.

Question of the Day:
Do you ever experiment in the kitchen? 



One Response to “What I ate Wednesday…”


  1. Feats of Strength: Push Ups, Round 2 | Following Fit - July 25, 2012

    […] Kristy at Kristy’s Health Revolution did her miles every day — check out her last one, a speedy 9:14 for just over a […]

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