FoodFash

Adventure Begins in the Kitchen

Post 5k

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It turns out that running a 5k smack dab in the middle of 5k training is highly motivational! I did not want to run tonight one bit. My new phone (4S!) arrived at work late in the day, and to be quite honest, all I wanted to do was go home and get it all set up.

But I also remembered how great it felt to race and how it would have been even better if I ran a tad faster than snail speed. And running faster than snail speed means training.  Consistently.

I definitely felt faster today than I have to date and I attribute that largely to the Personal Running Trainer app. Every single time I feel intimidated by a new level, I finish to the tee. It’s almost like the app knows my body better than I do. Hmm…

I also haven’t had time to create any new playlists, so I’ve been alternating between the 7 I had created before DC and LA took over my life. Tonight I made a good choice with Week 1, Day 2, but I need some new stuff stat! I’ve started to memorize the lengths of each song and do weird lyric countdowns to predict when I’ll be finished (annoying!).

A Hungry Day, In Pictures

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Breakfast: Gala Apple with Peanut Butter

Snack: Spicy Boiled Peanuts

Lunch: Leftover Kale & White Bean Soup 

Snack: Hummus & Carrot Chips

Dinner: Roasted Portobello & Tomato Sammies

Dessert: Tofutti Chocolate Covered Flowers Pop

I was dominated by hunger today.  No matter what I ate, I was ready for something else.  I’m even eating green olives right now as I type!

But I don’t want you to think that my lack of fullness had to do with lack of meal satisfaction, because that couldn’t be further from the truth.  The leftover soup from last night with a piece of warm crusty bread and Earth Balance was a yumtastic lunch (so yum that I’m bringing some to the office tomorrow to share).  And!  AND!  The mini sammies that I made for dinner tonight were even better.  I’m getting so good at these babies I’m having difficulty remembering a time when I was intimidated by portobello sandwiches!

How do you curb your appetite on those super hungry days?

Soup Season

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I suppose that the end of daylight savings time is an appropriate start for soup season.  And my first soup of this season?  Kale and White Bean.  Yum.

I modified this Whole Foods recipe into something more fresh, more me. Their directions apply whether you make their quicker version or my fresher version.

FoodFash Kale & White Bean Soup

2 tablespoons olive oil

1 medium onion, chopped

4 cloves of garlic, chopped

1 – 32 ounce box of vegetable broth

4 cups of chopped kale

2 large tomatoes, chopped

1 cup of sliced carrots

1 teaspoon garlic salt

1 teaspoon dried oregano

1 tablespoon sugar

2 – 14.5 ounce cans of white beans

White beans in soup eliminate the need for noodles, which means I’m a really big fan of white beans.  Mix noodle-less soup with hearty kale and carrots and, well…  you’ve got yourself a complete little dinner.

I was extra hungry after completing Week 4, Day 3 of my running app, but two bowls of soup and a Tofutti chocolate covered flowers pop filled me up quite nicely.  Looks like I’m bag on the health wagon!

Brunch With A Bang

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With a pantry more bare than I could ever imagine, I still haven’t attempted to cut back on my fine, fatty dining.  Perhaps I’m prepping for the holidays?

I think it’s more likely that after a dairy downward spiral, I always need one last bang of a Sunday meal before starting fresh on a Monday.

Robbie picked Bailey’s, the perfect spot for pure glutton.  We sat outside on a glorious mid-70’s fall, Florida day and ate every last bit of every little thing on our plates.

See you tomorrow veggies!!