Hey hey happy Wednesday!
I absolutely LOVED reading your “ideal chocolate bar” giveaway entries on Monday! Some of the descriptions made me feel like I was living a Charlie in the Chocolate Factory fantasy…
Graham crackers, cookie dough nougat, almonds, rick dark chocolate, sea salt…
Dark chocolate, peanut butter, sea salt, caramel…
White chocolate, coconut, macadamia nuts…
Dark chocolate, peanut butter, almonds, sea salt…
Sea salt, caramel, nuts, dark chocolate…
See what I mean? Yespleaseandthank you to every single one!
(p.s. it’s not too late to enter the giveaway!)
What I enjoyed even more, though, was hearing about your favorite childhood meals. I’m more than ready to throw a throwback party, complete with chicken nuggets, macaroni and cheese, buttered noodles, Capri Suns, (<—I used to get giddy when I’d find one of those tucked away in my lunchbox!), French fries, grilled cheese, KidCuisine TV dinners, sandwiches and pizza!
Are you in?!?
And speaking of parties and pizza….
Say hello to last night’s dinner!
I’ve had a massive craving for a cheesy pizza pie all week, and I’m blaming the 30+ TV commercials I’ve seen for Totino’s pizza rolls. Gah.
However since gluten is out of the picture, dialing up Domino’s (or going the frozen pizza roll route) is never really an option. So, after a few days of Google research, I finally mustered up the courage to experiment with a homemade coconut flour crust.
I tried making cauliflower pizza a few months ago, but it turned out soggy, which was a major disappointment. I like my crust crispy! This coconut flour crust is not only that, but garlicky and cheesy, too. I think it would also make AMAZING breadsticks!
Individual Coconut Flour Pizza Crusts
(yields 2 mini pizza crusts)
2 T. coconut flour
2 T. plain Greek yogurt (I used Chobani)
1/4 t. garlic powder
1/4 t. dried basil
1/2 t. dried oregano
4 T. shredded Parmesan cheese
dash of salt
1. Preheat oven to 425. Line a baking sheet with parchment paper.
2. In a bowl, whisk eggs and Greek yogurt, and then add the coconut flour. Beat well with a fork, until you have a smooth lump-free batter. Next, add spices, salt, and Parmesan.
3. Spread about 1/2 the batter onto the paper lined baking sheet. Use a spatula or other kitchen utensil to spread the batter into an 5″ circle that is quite thin (the thinner the better). Repeat with remaining batter, so that you have two crusts.
4. Bake for 10 minutes. Remove from oven and add pizza toppings (sauce, cheese, veggies etc), and then return to oven and broil for 3-5 minutes, or until cheese is bubbly.
Moving on…There’s a big food fiesta happening at Peas and Crayons today, and thanks to my pizza tangent, I think we’re late. So let’s hop on over there, and kickstart the party the same way we start the day—with breakfast!
I may not be ready to jump aboard the fried-egg-on-oats trend quite yet, but I’m always aboard the fried-egg-on-toast trend.
And it’s totally a trend—at least in my life. Add avocado, and it’s pretty much bliss.
I toasted two slices of Udi’s Whole Grain bread, then spread half a smooshed (<–sounds less violent than smashed) avocado on top, and finished them off with two fried eggs cooked over-easy.
Two hours later, I headed to the gym and completed a leg workout, which looked like this:
How to Kill Your Legs So That You Can Have Sexy Legs
Step-ups with dumbbells — 20 x 3
Back squats — 15 x 1, 12 x 1, 8 x 2
Incline leg press — 12 x 1, 8 x 2, 1 x 6
Seated leg curl — 15 x 2, 8 x 2
Deadlifts — 10 x 1, 5 x 3
Dumbbell walking lunges — 25 x 3
Seated calf raise — 20 x 3
My lower body felt like jelly afterward, which means I’m going to be sooooore—and I mean it hurts to sit on the toilet sore—the rest of the week. Oy. I always experience 3-4 days of DOMS after completing killer leg days!
The usual: banana and chocolate whey “frosting.”
I’ve found that eating whey, rather than slurping it (aka making a protein shake), results in less bloat and fullness. I hate feeling “puffy” after a workout, and this less voluminous combination goes down much easier.
After showering, I headed to my favorite place within four walls (any guesses?). While I was there, I picked up lunch at the salad bar.
This one was packed with goodies! In the brown box: mixed greens, arugula, Moroccan carrot salad, cherry tomatoes, tuna, blue cheese crumbles, red onion, butternut squash, red bell pepper, sliced almonds, and dried cranberries. I drizzled my favorite sesame tahini dressing on top, and DUG in.
A few hours later—still at Whole Foods—I snacked on a KIND Dark Chocolate Nuts + Sea Salt bar and a cup of Yogi Ginger tea.
I know we’ve already talked about this, but…
Look at that melty, oozy, cheese!
My mom and I enjoyed our pizzas with half an avocado, which brought my avocado tally for the day to 1.5. NBD! 😉
There comes a time in a girl’s life when eating peanut butter and egg whites before bed becomes boring beyond belief, so for the past few nights I’ve been jazzing things up a bit.
In the bowl: plain Chobani Greek yogurt, Udi’s granola (my favorite!), mini dark chocolate chips, chopped macadamia nuts, and a huge dollop of Earth Balance coconut-peanut butter.
Oooh yess. I haven’t had the peanut-coconut butter in months, so—despite being chunky (I’m usually a smooth nut butter girl)—it was a very welcome treat.
Low-FODMAPS Diet Update and Planned Intuitive Eating
It’s been three weeks since I started following the low-FODMAP diet, in an attempt to remedy my tummy troubles, and I’ve been meaning to update you about my progress, as well as my current health status. So here we go!
The good news is…I have more good news than bad news!
The semi-bad news is…most of my symptoms are likely due to IBS and SIBO, which is the reason my stomach gets upset when I eat. There’s no “treatment” for IBS, except natural remedies and diet experimentation—which I’ve been doing while on the low-FODMAP plan.
The second bit of good news is…SIBO can be treated! My doctor prescribed an antibiotic, which is supposed to help rid my stomach of the bad bacteria that causes GI distress whenever I eat. I’m also taking a probiotic called Align, which seems to be helping some.
The Low-FODMAP Diet
The low-FODMAP diet was a success, in that helped me identify which foods were upsetting my stomach. This is what I found:
- Many high-FODMAP foods don’t bother me. These include: avocado, garlic, onions, hummus (although whole beans do bother me), most cheeses, and Greek yogurt.
- Some high-FODMAP foods do bother me. These include: cruciferous vegetables (cauliflower, Brussels sprouts, broccoli etc.), milk, beans, and sugar alcohols (erythritol, mannitol, sorbitol, maltitol <–found in Quest bars, gum, Think Thin Bars, and many other sugar-free protein bars etc).
I’ve shifted from an intuitive approach to eating—which has been my preferred method of eating for the past few months—to a semi-intuitive approach. In other words, instead of eating meals and foods that I crave only when I’m hungry (for the most part), I’m now eating meals and foods that I crave on a loosely planned schedule. I’ve found that sticking to regular eating times not only makes a busy lifestyle more manageable (there are no more I need to eat now moments because I’m always still satisfied from my previous meal or snack), but it has also improved my digestion tremendously, and helped ensure that I’m getting the nutrition I need to meet my April goal.
Right now my meal schedule during the week looks more or less like this:
11:00ish: Post-workout snack
I’m less structured on weekends, and rarely turn down an opportunity to go out with friends—even if it means shifting my schedule. I don’t plan my meals either, instead opting to eat what I’m craving when it’s time to eat. The one exception, however, are dinners, which I do plan, because sometimes I enjoy cooking dishes that require ingredients that I don’t typically have on hand. But even then, I leave some flexibility. For example, if I go to the grocery store over the weekend and buy ingredients for four dinners, I don’t decide which I’m going to make until the night of. And if none of those planned dinners appeal, then there’s always runny eggs and toast. 😉
So basically, I now think of myself as a planned intuitive eater. It sounds like an oxymoron, but I think structured eating and intuitive eating can coexist beautifully together. What allows planned intuitive eating to be “intuitive” rather than “restrictive” is that the planning is not set with the intention of denying cravings or controlling food; rather, knowing what my body needs—both physically and emotionally—right now.
Aaaaand I’m finally done! Huge chocolate brownie points if you made it this far!
Huge hugs! Have a wonderful Wednesday!
I want to know…
What do you typically eat after you workout? Are you a fan of protein powders, or do you prefer to eat real food?
Pizza: Crisp crust or doughy crust? What are your favorite toppings? Take out, frozen, or homemade?
Are you an intuitive eater, or do you prefer more structure? Do you plan out your meals? What about meal schedules?
I firmly believe that different approaches work equally well for different people, and that what works at one point in someone’s life, may not work at another point in their life. We’re all constantly learning, adapting, and growing. <3