daily eats: 7.20.11

I’m not sure about the weather where you live, but we in Minnesota are currently living in what feels like a hot yoga room. Except that the hot yoga rooms have a temperature of 105, which is cooler than the temperature outside. Regardless, I sweat myself silly Tuesday morning at hot yoga and then tried desperately to stop sweating so I could be presentable at work!

Wednesday started off very similarly with a yoga sculpt date with Hyedi at 6:00 am that also was extremely sweaty. I can’t tell you how much I love working out in the morning, even though actually getting out of bed is horrible! I swear it makes the day SO much better.

8am: coffee + coconut milk and lots of water – Does anyone else have days when coffee tastes especially good and others when it doesn’t taste so great? This was one of those great coffee days, which made me very happy!

(As did all of the comments for the Lululemon Giveaway comments about what is making YOU smile!)

Breakfast: kashi go lean+ chia seeds+ strawberries + almond milk eaten at my desk out of a tupperware. Classy. (Plus another half bowl)

Lunch: quinoa + sauteed greens + flat omelet. Then I added hummus. And then since I had goat cheese in my work fridge I thought why not add that too! I promise it tasted good. {1 serving quinoa, 2 eggs, lots of greens, 1 Tbsp hummus and 1 oz goat cheese) I ate more than half and was pretty full so I saved it in case I got hungry and then ended up tossing the rest. I always feel really bad wasting food, but I strive to listen to my body, so I do!  

This is my second week with some quinoa lunches and I think I’ll keep my streak going next week too, why not! They are so easy to put together, can be eaten at room temperature and so satisfying.

Thanks to Catherine (Food Snob) who commented last week with some lunch ideas from Fine Cooking, one of which was a rice and flat egg omelet (lunch inspiration) and then sent an email with even more lunch ideas!

Snack: Mango 2% Chobani. Originally I wanted to eat it frozen, but I couldn’t wait that long! :) Still tasted like a sweet treat!

Snack II: Wine and cheese was had after working on some blog things for Satisfy My Sweet Tooth and making dinner. Much like coffee, these things also made me very happy. 

Dinner: grilled za’atar chicken + sauteed green beans from the farmers market + arugula with fresh lemon juice, olive oil and salt & pepper

The rest of the evening consisted of prepping/cleaning for the weekend (It’s my bachelorette party!!!) and then some Weeds (the tv show that we are currently obsessed with) and of course, blog work.

Snack III: I knew going into dinner that I’d be having popcorn tonight. About 86 servings. :)

 


daily eats 7.9.11 {camp edition}

Saturday was my last full day at camp. I’m definitely feeling a little sad to leave my parents, the campers and our wonderful staff this year. The kids are there until next Saturday, but I’ll be working at my full-time job this week.

7:00 am: sleep in day! 45 minute walk – I have to walk in the morning at camp – it’s typically my only quiet time and I definitely need it.

8:00 am: Coffee with Mom and prep work for the day! We don’t have Dunkin Donuts in Minneapolis and it’s a favorite so I went every day last week. :)

9:00 am: Cooking breakfast with some of the kids. On the menu: Endeavor Egg Sandwich – whole grain english muffin + egg + slice of cheese + tomatoes served with green juice! (All the kids tried the juice and with the exception of one – they all loved it!)

Saturdays are a less-structured, more-relaxed schedule at camp so the morning rotations were various “choice” activities like  a restorative/relaxing yoga class (dubbed “not emily yoga”), a read-in, skill development: wrestling and a beaded bracelets exercise with a special guest.

Lunch: salad greens + veggies + garbanzo beans + tuna salad and celery + peanut butter.

After some pool time it was back to the kitchen for cooking and a few snacks: a Kashi cookie and grape kombucha for a much needed burst of energy. :)

The afternoon cooking session was all about preparing some salads for our cookout dinner – unfortunately they didn’t go over too well and I kind of felt like a failure. Here I was, thinking they would enjoy a break from salads (we have a salad bar at lunch and dinner) but the summer salad and honey mustard coleslaw were not hits. Boo. :(

Dinner: hamburger + sauteed onions + lettuce + tomato and summer salad + honey mustard coleslaw + carrots & celery with homemade ranch dip.

Dessert: handful of m&m’s while preparing the trail mix bar for the kids evening snack to go along with their hoe-down party.

11:30: collapse in a hot cabin.

daily eats: 7.2.11 {food show edition}

Rarely do I talk about work on the blog, but I thought it would be fun to share a “day at a food show” with you all.

I’ve been doing food shows for about 4 years and I’ve certainly learned a lot along the way. I should probably say my stomach has learned a lot along the way.

Saturday 7.2.11 – Gluten Intolerance Group Show – Orlando, Fl

7:15 Realize I’ve overslept. Roll out of bed and down to the fitness center for a quick 25 minute treadmill workout.

Lesson #1: Always, always bring work out clothes, shoes, etc. Even if you end up not using them or not having time, if you DO have the chance, you’ll be really glad you have them.

Breakfast: Coffee + water + 2 hard boiled eggs + apple + raw macadamia butter

Lesson #2: Always start the day off with a decent breakfast. Or you’ll be snacking the ENTIRE day. (Trust me, it took me a long time to finally learn this)

Make an endless amount of Gluten-Free Quesadillas – always a favorite at these events. Simultaneously, resist the urge to eat half of the brownies you cut up. :)


Snack on a few kale chips before lunch.

Lesson #3: Bring your own snacks/typical snacks – there are never veggies at food shows, and always an abundance of sweets.

Lunch: Caesar Salad +salmon + roasted vegetables. This was a really good conference lunch – it was delicious!

Lesson #4: Eat a real lunch. Eating all samples will leave you with a belly ache and completely unsatisfied.

Snack on some GF Quesadilla pieces, because they are good and taste a GF cupcake. Resist all other show snacks. (Gets a lot easier after you’ve done a ton of them.)

The pool looked to inviting to skip so after the show ended, I grabbed my book, a beer and a seat in the sun. I drank 1/2 my beer, read about marketing remarkable products and literally turned into a pile of sweat. I decided not to pack a swim suit on this trip, because I’ve never had time to use them in the past.

Lesson #5: Always pack a swim suit – even if you don’t think you’ll have a chance to use it.

Then it was time for a rest and some computer work, along with Diners, Drive ins and Dives and some kale chips. (A rather awful combo to be completely honest as Guy was touring the country on the search for BBQ and I was hungry ;) ) I was really wishing I had some hummus on hand for a little snack, but no such luck so I stuck with part of a go picnic meal.

Dinner was interesting. We headed to the Boardwalk at Epcot and stopped into the ESPN Club for a drink. When it came time to head somewhere for dinner and we asked the bartender for a dinner recommendation, he laughed, reminded us that it was a holiday weekend and we DIDN’T have a reservation, told us we were eating there and handed us a menu. We laughed, realizing it was a little crazy that we would just be able to walk in somewhere :)

Dinner: I had trouble deciding between the two most opposite items on the menu – the Muffaletta Burger and the Veggie-Hummus Sandwich. I ended up making a great decision on the burger and ate about half of the burger and fries, leaving pleasantly full.

Lesson # 6: Order what you are craving! When I’m in the mood for a burger and fries I get one – I eat plenty of salads and veggie sandwiches to balance it all out!

I hope you enjoyed this twist on the daily eats posts!

 

daily eats: 6.22.11 {camp version}

Camp life is very different from my regular, 9-5 life. It’s exhausting, always different, always exciting and totally fulfilling. I’m glad it only lasts 4 weeks though, it’s a little intense but I love every minute. Did I mention that I’m already in love with all of the kids?!

6.22.11

6:30 am Coffee: Internet and paperwork at Dunkin Donuts. (Addicted to Hazelnut Coffee + Cream)

9:00 am Breakfast: The kids were having waffles this morning (this is our example plate) but I opted for something a little more satisfying and light as I was teaching yoga sculpt classes soon after.

I stuck with a hard boiled egg + fresh fruit.

9:45 – 12:00 Yoga Sculpt/Warrior Yoga – 3 classes – so much fun. Most of the kids really enjoyed it, the boys were especially fun to teach, which was a little surprising!

1:30 pm Lunch: Grilled cheese + tomato soup are a lunch favorite at camp – I had a big salad instead of the soup, alongside a grilled cheese and a few cheese cubes.

Check out that gorgeous salad! Mixed greens + cucumbers + tomatoes + roasted artichokes + pepper salad and a basil- lemon dressing. I might miss camp food this year…

3:30 pm Snack: First Tasting Trio of the season! Pita chips + white bean & basil hummus, greek yogurt tzatziki and roasted red pepper feta dip. The favorite? Roasted red pepper feta dip.

The Tasting Trio’s are one of my  favorite parts of camp and something I developed. It is all about having them try new foods and most of the time they are pleasantly surprised.

6:30 pm Dinner: barilla pasta penne plus + marinara + cheese cubes + salad bar

Rarely do I have plain pasta and marinara, but this tasted great and our chef cooked our whole grain pasta perfectly! Pasta Plus was a great way to introduce the kids to a “whole grain” pasta – I didn’t hear one complaint and one serving contains 10 g of protein and 4 g of fiber. (The breadstick was average, so I ate half and had some extra pasta.)

8:30 pm Snack: Birthday Cake for a Birthday Celebration!

10:00 pm: Crash.