After my birthday (week) and a trip to Dallas, I haven’t exactly been the picture of healthy eating. That’s totally fine with me, and August has been an amazing month, but eating so much junk can make me feel a little bit… off. Its funny how it still takes me a few days or so to notice that I’m tired or sluggish, and I just don’t feel quite like myself.
So after a few days (or weeks) of too much wine and not enough greens, I follow one basic “rule” to kick start my body back into it’s normal groove:
More protein, less carbs.
This is absolutely not a principle that everyone should follow, but it works for me, because I’m a carb-loving vegetarian. It’s easy to look to things like bread and pasta for protein. While they do provide a good amount of protein, and will always be a part of my diet, when I focus on getting more protein from sources like beans, chickpeas, and Greek yogurt, I feel more energetic, and less bloated. It’s a win, win. (Also, I’m aware that chickpeas and beans are “carbs”… but I’m thinking of carbs in this sense of bread, pasta, crackers, etc.)
So for today’s What I Ate Wednesday, here’s what a typical day looks like, when I’m focusing on protein, and less on carbs:
I generally buy the plain, 0% Chobani, as it has less sugar in it, but I was sent a box of all the new Chobani flavors, and I’m not one to turn down free yogurt! I added in some of the amazingly delicious blackberries from my Relay Foods bounty basket, and they were the perfect balance of sweet and tart. Once I finish off these flavors, I’ll be back to plain yogurt.
I’m not sure if it counts as a snack, but after breakfast, I love having fresh juice. I’ve mostly done different combinations of greens and carrots, but I picked up some beets earlier this week, and decided to juice those, as well as the greens. Those babies have got some color! For once, it was a juice glass staining my counter top, instead of a wine glass. 😉
This was a combination of celery, kale, carrots, beets, beet greens, and lemon. The beets make it so sweet, it’s delicious. Is it weird that I brought a mason jar to work? Maybe. But it’s a perfect travel container!
While I do try to pack my lunch when I can, we have a great salad bar at work, and it’s fairly easy for me to find healthy options. If I’m trying to eat a little lighter, I’ll do a combination of veggies with beans or chickpeas. This salad was kale plus carrots, with chickpeas, and quinoa, for a little more protein.
While I don’t usually like having salads for lunch and dinner, this salad recipe was on my mind, after I had something similar at Acacia, a local restaurant. I decided to try to recreate it, since the flavors seemed pretty basic, and I had some greens I needed to use up.
This was quite good, considering we were just eyeballing it from the restaurant salad. I’ll have to share the recipe with you soon, because it’s a perfectly light dinner, that didn’t take long to prepare. Alex and I had these with a whole wheat pita bread topped with cucumbers, tomato, and hummus. If I don’t have some bread-like carbohydrate, I’ll feel deprived, so a whole grain pita is perfect for me. I love these Joseph’s pitas, which are high in fiber, and low in calories.
Of course, all of that clean eating was balanced out with a little frozen yogurt. We took a long walk and unsurprisingly ended up at Sweet Frog! I did stick to mostly fruit on my toppings, so it wasn’t too bad 😉 I just can’t pass it up! I must have eaten it so fast, I didn’t snap a picture. Oops!
And that was about as clean as I can keep it around here. Lets see how the rest of the week goes!