All in all, this past week has been a successful one in terms of balance. My re-commitment to reducing the amount of sugar I eat coupled with my re-commitment to yoga had demonstrable effects on my eating this week. Further, this was a very active week, which helped me smartly load up on vegetables, oats, and proteins to fuel me. I danced 18 hours, ran 14.65 miles, power-walked for an hour, and practiced yoga for 6 hours. Wow. Did you hear that? I’m patting myself on the back for this one.
My goals: As I head into a very busy week – we leave for NYC on Wednesday and Colorado on Friday – I’m going to reiterate my commitment to eating smartly and to reducing my sugar intake. I’m also going to front-load the week with lots of yoga to prevent burnout and stress as I finish up the winter term, write a bazillion cover letters, and prepare for some interviews in the next week.
The nitty gritty of last week’s meals:
breakfast: oatmeal with almond butter and bananas (1/2 cup oatmeal, 1/2 banana, 1 rounded (tea)spoonful of oatmeal, and 1/6 cup of apple sauce); snack: 1/2 gluten-free, sugar-free banana, peanut butter muffin; lunch: 1/2 container of TJ’s salmon + 2 pieces of string cheese; snack: serving of blue corn tortilla chips, orange dinner: salad of carrots, arugula, yellow peppers, cucumbers, steak, and tahini dressing, 1/2 cup maple yogurt, 1 glass red wine
workout: 4.15 miles run at 7:40 pace and 90 minutes of Bikram yoga
breakfast: 1 cup of almond milk, cup of rice crispies + 2 tablespoons Udi’s granola + 1/2 banana, and coffee with cream; snack: orange; lunch: salad with arugula, carrots, 1 tablespoon rice, and 2 slices of turkey and olive oil; snack: 1 serving of blue corn tortilla chips; dinner: a cereal bowl of airpopped popcorn, pickles, 1/2 apple, and a banana peanut butter muffin
workout: 1 hour of yoga, 3 hours of African dance and drum!
breakfast: 1 piece of cinnamon toast (gf) with smear of butter, 2 hardboiled eggs, coffee; snack: orange, chamomile tea; lunch: salad with shredded carrots, tablespoon of feta, tablespoon of garbanzo beans, and olive oil, a serving of tortilla chips, grapes; snack: larabar + 1 piece of string cheese; snack: soy latte; dinner: steak, roasted root vegetables, cabbage, banana
workout: 3 hours of African dance and drum workshop + 2 hours of dance class!
breakfast: 1/2 cup of oatmeal with banana, 1 teaspoon of almond butter, and 1 cup almond milk; lunch: bowl of chicken & veggie soup, 5 glutino crackers, apple; snack: think thin bar dinner: big salad of spinach, carrots, garbanzo beans, feta, and sausage with sprinkling of olive oil
workout: 1 hour of yoga, 3 hours of African dance and drum
Thursday, March 3rd
breakfast: 3 gluten-free pancakes with sprinkling of maple syrup and butter, coffee; lunch: big salad with carrots, garbanzo, feta, beef, and balsamic vinegar, small piece of pineapple, kombucha; snack: think thin bar dinner: 1/2 cup of tuna salad, grapes, 1/2 cup of ricotta with tablespoon of unsweetened cocoa, plus 1 stevia package
workout: 1 hour of yoga, 1 hour of walking, 3 hours of African dance and drum
Friday, March 4th
breakfast: 1/2 cup oatmeal with 1 banana and 1 spoonful of almond butter; snack: tall latte lunch: salad with carrots, feta, beef, celery, cucumber, and balsamic vinegar, cup of butternut soup; snack: homemade kombucha dinner: mini moroccan burger, rice, salad, and chocolate ricotta mousse with a handful of white chocolate chips
workout: 6 mile run at 7:40 pace, 3 hours of African dance and drum
Saturday, March 5th
breakfast: bowl of Irish oats with blueberries and raisons, 2 sausage patties, latte; lunch: think thin bar, kombucha; snack: kombucha; dinner: bowl of tortilla soup with melty cheese, glass of white wine; snack: banana “ice cream” and a glass of red wine
workout: 4.5 mile run, 90 minutes of Bikram