Hey there, and happy happy Wednesday!
There’s a big food party happening today, but before we get to that…
let’s chat about jumping jacks.
Yes, jumping jacks.
I started my day with 50 jumping jacks.
I’m not sure I’ve ever shared this, but the only way (and I mean only way!) to prevent myself from climbing back into bed after half-blindly chasing my alarm clock around my room in the morning, is to continue the mini wake-up workout (err, stumble?) with jumping jacks.
That little bugger only looks innocent. But believe me, he rolls and makes obnoxious sounds until I catch him!
How do YOU wake up in the morning?
I started adding a minute of plyometrics to my wakeup routine when Janetha first posted a challenge in 2010. Since then, I’ve been doing them nearly every morning, and I tell ya, they work wake-me-up miracles.
However those jumping jacks (and alarm clock chases) only cover half the battle. Movement wakes up the body, but coffee wakes up the mind.
Mhhmm. Before I begin preparing breakfast, black coffee must happen. In the morning, it’s always black. Later in the day I roll with fancier drinks, like cappuccinos, but I prefer it straight up dark in the AM.
Yesterday, I was feeling ambitious, not only because my new low FODMAP diet has inspired me to become more creative in the kitchen, but because I had to make up for the fact that I missed the memo about National Breakfast Day on Monday. Somebody needs to make a national food holiday calendar, because I always miss the good ones!
It’s never too late to celebrate, though, right?
An ideal breakfast for me is one that’s both sweet and savory, so that’s what I went with.
I began by sauteeing spinach, mushrooms and tomatoes with a little bit of butter (it’s all about the flavor). While those were cooking, I whisked two eggs with two egg whites, a little salt and pepper, and then added them to the pan.
Everything was topped with a dusting of Parmesan cheese, which is one of the few cheeses that’s low-FODMAP-friendly (thank goodness!).
I love crispy egg edges!
For the sweet component of my meal, I sliced up a super ripe banana. And I mean super ripe.
There was a time that I wouldn’t touch a brown banana, but apparently they’re easier to digest, so from here on out, brown is beautiful.
Oh, and see those initials? I live with four banana boy kitchen thieves, so everything on our counters must be claimed with a Sharpie!
That peanut butter drizzle makes all the difference.
After digesting, I hit the gym for a 50-minute workout. I know I promised to share the ins and outs of the program I started last month, but I’ve decided to take a break from that while I figure out my stomach issues. Instead, for the next few weeks, I’ll be writing my own program. Yesterday, I began with an easy 15 minute run on the treadmill, and then finished with a back workout that looked like this:
Lat pull-down — 3 x 10
Barbell row — 3 x 10
Seated cable row — 1 x 12, 2 x 8
Straight-arm pulldown — 1 x 12, 1 x 10, 1 x 8
Assisted pull-ups — 2 x 12, 2 x 8
I came home and refueled with three rice cakes and one scoop of lactose-free vanilla whey protein isolate (mixed with enough water to make a “frosting” consistency. No picture, but trust me, you’re not missing much!
Before heading out to Starbucks to do some NASM certification studying, I made a plate of chicken Caesar “tacos.”
I’ve been loving this meal lately! First, I tossed diced chicken breast with truffle oil, then topped it with nutritional yeast and Parmesan, and stuffed it inside three romaine lettuce leaves. On the side, I enjoyed Turbana plantain chips—another new favorite!
I also sipped on a Kevita pomegranate probiotic water.
Since I knew I was going to be out for a few hours, I packed four grain-free pumpkin protein bars and a peanut butter to-go packet in a tupperware container to take along with me.
I couldn’t help but eat one before I left, though!
I came home four hours later and immediately started working on dinner.
Fresh Atlantic salmon was on sale at Whole Foods Monday, so I couldn’t help but buy a piece! I drizzled the fillet with olive oil, and roasted it at 425* for 15 minutes. On the side, I enjoyed quinoa tossed with green onions (the green tips are low FODMAP-friendly, but the white bases are not), and sauteed tomatoes.
I ended the day the ugly way.
Except maybe beauty is in the eye of the beholder with this one.
Where you see a questionable-looking plate of food, I see a glorious peanut butter-egg white volcano.
And if you’re not so certain you can buy into that simile, I’m pretty sure you’ll buy into this insightful Dove dark chocolate wisdom.
This post is part of the lovely Jenn’s What I Ate Wednesday link-up! Make sure to check out the delicious eats happening around the world today!
And one more thing…
Thank you all for your sweet comments on my last post! Your insights about IBS and the low-FODMAP diet were SO SO helpful! Love you, guys!
I want to know…
What type of alarm (and how many) do you use? Phone? Clock? Rolling obnoxious-sounding thing?
I used to set three alarm clocks, but now my lovely roller does the job on its own.
Do you prefer sweet or savory breakfasts?
A little bit of both!
How do you drink your coffee in the morning?
What do you usually eat before you go to bed? Or, do you prefer to go to sleep on an empty stomach?
Over the past week, I’ve begun replacing my nightly casein “fudge” with egg whites. I found that the casein would sit in my stomach like a rock, and I think it was contributing to my belly bloat. Egg whites go down so much easier!