I slept in today…well, if you call 7am sleeping in…BUT, I went to bed at 9 o’clock last night, so that’s a solid 10 hours of sleep!! I was so exhausted, I was at a swim meet yesterday, raced 5 events, including an 800m freestyle, so when I got home, it was about 3pm?? I put on my sweats, ate a whole bunch of leftovers, sat on the couch, watched college football, ate some more, and at 9pm I passed out. But it was a good day, a good meet with 2 personal bests and 3 “normal” times. Today I woke up a bit sore, I did a 20-minute yoga routine to wake up my senses and adjust my spine, then had a solid almost-all-protein breakfast.
I started with some freshly squeezed OJ, then had this:
2 over-easy eggs, 2 slices of zucchini loaf (made with almond flour) lightly toasted in the toaster-oven, with a macadamia butter and honey spread and apple slices. Then I had a cup of coffee with maple syrup.
By the way, sorry if the light here is kinda lame, it’s so gray and rainy outside I had to leave the neon light on and it’s not that great for pictures…Also, since I started this blog I’m realizing I may need to buy new dishes…
Now I’m waiting for my mother to come over and we’ll go shopping!! YAY! I love shopping for food or anything food-related. Clothes and shoes not so much but let me loose in a food market I can do serious damage…See ya later!!
I ended up having lunch before heading out to the market, which is a good thing…I made a quick butternut squash soup. I used only the top of the squash, kept the bottom part for roasting some other time this week…So I peeled the squash, cut it into chunks, threw in a diced onion, two cloves of garlic and a branch of celery. Covered it all with chicken stock, simmered until soft and buzzed it with the hand blender. I added some almond milk, salt, pepper and my special spice mix for squash soups…
So I had a bowl of that with some rice crackers.
Then I went shopping.
I must apologize here I didn’t take any pictures of “the loot”. But I got a whole bunch of good stuff: sliced almonds, sunflower seeds, dates, raisins, big bottle of vanilla extract, pork tenderloins and ground beef from my favorite butcher, a 4-pack of pure maple syrup and a flat of eggs. 30 eggs. It’s a lot of eggs. But I’m working on a baking project and I need eggs. And I like to eat them so…buying them in bulk like this is saving me A LOT of money!!
Then I started making dinner…it’s simmering right now…you’ll see…Then I had a small bowl of granola. This was actually an accident…On Friday I wanted to make granola bars to bring to the swim meet but I guess I didn’t grease the pan good enough it all stuck at the bottom. So no bars. Just chunks. So I put it all on a cookie sheet, added nuts and dried fruits and put in the oven until it got all toasty, and there’s my cereal for the week. It tastes like Harvest Crunch cereal.
This picture looks a bit sloppy I’m sorry, I thought about taking it only when I was almost done eating it…this is real stuff here, nothing is staged!! :) After that I mixed a chia pudding for tomorrow’s breakfast, recipe came from somewhere online,…so many food blogs out there I forget…It has one blended banana (blended, not mashed. we don’t want any chunks), add 1/4 cup +1 TBSP almond milk, 1 TBSP sunflower seed butter, 1 TBSP honey and mix, pour into a mason jar and add 2 1/2 TBSP chia seeds. Shake then chill, until it’s all “pudding-y”. Easy, eh? And it’s an awesome breakfast packed with nutrients!! Ok that’s it for this afternoon, see you at dinner!
For dinner I made beef stew. It’s one of my favorite week-end meals, it takes a long time to simmer but it’s so comforting and warm, and you can change the flavor every time. I like the “traditional” beef bourguignon with red wine and pearl onions, or sometimes I’ll make it with curry spices, or Mexican chili-like flavors…But this one here it’s all Italian. I had a tomato about to die on the counter that’s what inspired it. Stews are so easy to make. All you need is a vegetable base, onion-carrot-celery, garlic, then beef cubes and spices. Oh and a liquid, obviously…Sautee the veggies first, just to get them pre-cooked. Remove from the pot and keep them on a plate, then in that same pot brown the beef cubes. Return the veggies in, with salt, pepper, and add some liquid. Here I put tomato puree, and water. Just enough to get to the top of the meat, but not cover completely so they’re floating around. It’s stew, not soup. I also throw in 2 bay leaves and some chili flakes. Then when it starts to boil a bit put the cover on, turn the heat down to low and let it go for 2-3 hours. Add herbs and spices near the end, as well as a bit of tomato paste to thicken it. Easy right? And delicious, with some baby spinach on the bottom…the hot stew will wilt them a bit and absorb some of the liquid. M-m-m.
Theeeeeeen, I made dessert. Because I wanted to. I took the recipe for my individual pumpkin cake and used applesauce instead and added diced apples and pecans. Came out nice but a bit too moist with the apples. I need to adjust that recipe…But it’s still quite good!
So that’s it for another beautiful day of cooking, baking and eating…’Til next time!! :D