Nutrition & Eating

Weight Loss, the Body Image Aftermath

It’s been a year since I opened up about my weight loss (read the original post here) and I could never have imagined the impact sharing my story would have.  Over the past year I’ve been contacted privately by more people than I could ever have imagined who were simply saying thank you for inspiring their own personal change. And that silly swimsuit picture has been viewed more times than I care to think about.

But the story doesn’t end with a happy, YAY-I’M-SKINNY-NOW-ALL-OF-MY-PROBLEMS-ARE-GONE. Poof! Magic!

There’s a lot more to it than that.  Like everything else, it’s not what what it’s made out to be.

There’s an aspect to weight loss that no one talks about and an aspect to life that we all struggle with – a mental aspect that’s a lot harder to change than the number on a scale.

In the months following my weight loss I was surprised to learn my body adjusted to the change faster than my brain. For a long time I was genuinely surprised when I saw my reflection. Why? Because in my mind, I still identified with being a size that I no longer was. For months afterward, when I went shopping I looked for baggy shirts that would hide a pooch I no longer had. I refused to wear shorts because I didn’t want anyone to see my thighs. I kept my hair long because I thought it made my face look thinner.

It’s been EIGHT YEARS, and to this day, when I look at myself in the mirror I still don’t see myself as being thin. It’s not until I see myself in a photo that I see me as the world sees me, and I’m still incredibly self conscious of the size of my thighs. They’re the first thing I see when I look at my own reflection.

Eight years and seven marathons later, and I’m still adjusting to my “new” body. Up until last year, I wore running shorts that were a size too big because I thought the ones that fit me made my legs look fat. Then one day out of necessity, I bought a pair of spandex because I was having range of motion problems with my shorts when I did running drills. It took a week for me to actually wear them out of the house. When I did, I couldn’t help but think everyone was staring at me.

Y’all, the last time I bought jeans they were a size 0 and I still have a body image problem. Psychological issues are serious business. They’re strong and long lasting. Building yourself up in your own mind is a long process regardless of where you are, where you came from, where you’re going or what others think of you.

The change starts in the mirror. We all have flaws, pieces of ourselves we don’t like – for me it’s my thighs – no, I don’t particularly like them but I try to remind myself that my thighs are what help me run. They are strong. They propel me forward. They catch me when I fall. It’s something I fight every day.

Every. Day.

No one is perfect. Everyone struggles. Our struggles may be visible, or they may not. They can internally motivate you to change or they can suffocate you. In the end it’s up to you.

That piece of yourself that you don’t like, take it and use it. Improve yourself. But know that change doesn’t come quickly, it takes time. For some of us, it takes eight years…and counting.

Almost-But-Not-Quite Paleo Bacon & Spinach Quiche

I’m going out on a limb here, y’all. It’s a recipe!

If you know me, at all, you know I love to cook. And right up there next to cooking, is feeding people. It brings me joy.

But one of the biggest challenges of balancing family and this ridiculous running habit has been dinner. Though I often workout twice a day, my main workout is always in the late afternoon/early evening, right about the time I should be making dinner.

Prepping everything ahead of time is helpful but can still lead to some very late meals and that’s not cool. I struggled with this for a long time but then one day, I discovered my oven had a delayed start feature.

I can put things together and toss them in the oven before I leave. I then tell the oven how long it needs to cook, what temperature to cook it and what time I want it done. When I get home from my run there’s a piping hot something-or-other waiting for me.

Modern technology for the win! It’s a miracle!…

…except not really. I would have figured this out a lot sooner if I’d ever bothered to read an owners manual. Apparently every oven does this. Oh well.

The hunt was on for dinner recipes that qualify for the toss-it-in-the-oven-and-go-running method.

This quiche, a Frankenstein’s monster of about three different recipes, is one of my favorites.

In the case of today, I prepped the egg mixture and the crust at 10 AM, assembled it at 3 PM and put it all in the oven on a timer to be ready when I got home from my workout at 6 PM.

Work smarter, not harder. Right?

Even better, I almost always have all these ingredients on hand and it’s easy to throw together when I’m staring blankly in the fridge wondering WTF I’m going to make for dinner AND my kids eat it. Bonus!

If you’re not into paleo, the quiche can still be made as is, and the crust substituted for a traditional flour based model or one of the ready made crusts from the grocery store.

(Please note, this is not a food blog with fancy food porn pictures. I took these with my cell phone while I was making dinner. Be nice.)

To make the crust, toss 1 cup almond flour, 3/4 cup tapioca flour, 1 tbsp xantham gum, 1/2 tsp kosher salt and 1/4 tsp baking powder in a food processor and pulse a few times to combine. Then add in the egg and let it run until the egg is well integrated.

Remove the lid and add 4 tbsp cubed, very cold butter and pulse until the mixture has the texture of wet sand. Then, with the processor running, slowly drizzle in water until the mixture comes together in to a ball.

Like this.

Dump the whole thing out, shape it into a disc, cover it in plastic wrap and put it in the fridge to chill out.

Then forget you’re not wearing an apron and wipe your hands on your legs…

While the crust is chillin’ in the fridge assemble the egg mixture. Mix together 12 eggs, 12-ounces of bacon cut into 1/2 inch slices and cooked, 1/2 cup of sour cream, and 10 ounces of frozen spinach which you have thawed and wrung out in a clean kitchen towel (this is important, just say no to soggy quiche!). Throw in 3/4 tsp kosher salt and 1/2 tsp of freshly ground black pepper.

When assembly time comes, grease a spring form pan with butter/tapioca flour or coconut oil.

Roll out the crust between two layers of plastic wrap, making the crust slightly larger than the diameter of the spring form pan.

(Warning: despite the tapioca starch and xantham gum, this crust lacks the elasticity of a flour based crust. If you attempt to roll it without the plastic wrap, it will fall apart. Even with the plastic wrap it’s a tricky situation. The plastic wrap helps things significantly. Don’t skip it.)

Slowly remove the top layer of plastic wrap, then gently wrap the crust and the bottom layer of plastic wrap around a rolling pin. Remember, the plastic wrap is holding it all together.

Pick up the rolling pin and move the whole thing to the greased spring form pan. Slowly unroll the crust into the pan so that the plastic wrap is on top. Then peel it off.

Fill with the egg mixture and put it in the oven!

Let it bake for 40-45 minutes at 375 degrees F.

Ta Da! Serve with cut up fruit or Strawberry Salad (sliced strawberries, honey goat cheese, toasted almonds and poppy seed dressing). Yum!

Print Recipe
Bacon & Spinach Quiche
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Paleo Crust
Quiche
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Paleo Crust
Quiche
Instructions
  1. Preheat oven to 375 degrees.
  2. Put the almond flour, tapioca starch, xantham gum, kosher salt and baking powder in the work bowl of a food processor. Pulse until combined.
  3. Add the egg to the dry ingredients. Let the food processor run until fully integrated.
  4. Add the cubed butter and pulse until the mixture looks like bread crumbs.
  5. With the food processor running, slowly drizzle in enough ice water so that the mixture forms a ball. You may need all the ice water, you may not.
  6. Form into a disk and let chill in the refrigerator for at least an hour.
  7. Grease a spring form pan and roll out the crust between two sheets of plastic wrap so that it's about 1.5" wider than the pan
  8. Remove the top layer of plastic wrap and gently roll the crust, along with the bottom later around a rolling pin and gently move to the pan.
  9. Press the crust into the pan and fill with the egg mixture.
  10. Bake at 375 degrees F for 40-45 minutes until the center is firm. Let cool and remove from the pan.
  11. Cut into wedges and serve with fruit or a salad.
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San Antonio & Weekly Workout Recap

I’ve fallen into a pretty solid workout routine lately but this week it all got messed up due to an impromptu trip to San Antonio.

We left last Sunday morning and came back on Tuesday afternoon with one goal. Eat all the food.

And we did.

The first stop Sunday was lunch in Lockhart at Black’s Barbecue. 1/2 pound of moist brisket, a link of sausage, mac n cheese and peach cobbler. Plate cleaned.

Then dinner at Ruth Chris on the Riverwalk. Look, y’all! I own something other than running shorts!

A loaf of bread, three lump crab cakes, some lobster mac and cheese, a glass of wine, and whiskey bread pudding. Ooof. So much food. 

I woke up Monday morning early, intending to go for a run on the Riverwalk. Unfortunately, the weather hand different plans. Instead, I went downstairs to the most awesome hotel fitness center ever and I ran 6 miles on the treadmill while I watched it rain horizontally outside.

By late morning the rain was tapering off so the Food Tour de San Antonio continued with brunch at Magnolia Pancake Haus. Two eggs over easy, two slices of bacon and two blueberry pancakes. Yum.

That afternoon we walked from the hotel to The Friendly Spot, a really cool icehouse in the King William district.

Then, we went down the street to Rosario’s. I had some amazing soft tacos on corn tortillas (Griselda’s Tacos Callejeros) and drank a Mexican Handshake (I have no idea what was in it) then ate crepes, stuffed with vanilla bean ice cream and drizzled with housemade Mexican caramel. Yum.

Tuesday morning, I was determined to get the Riverwalk run that I’d missed the day before. So first thing, I tossed on my running clothes and went downstairs.

It took all of 3 steps to figure out that my legs felt like lead weights and I’d rather be in bed. I cringed through a whole mile before going back to the hotel and admitting defeat.

After my run, we headed out to breakfast at The Guenther House.

I ate the most delicious Strawberry Sweet Cream Waffle on the entire planet. After that we got in the car and headed home. Fun over.

The remainder of the week, my workouts all felt a little “off.”

Shocker.

Needless to say, I’ve been slightly more cognizant of my food intake since we got back.

Here’s what the rest of workout week looked like:

Swim Bike Run
Monday 6 miles
Tuesday 1 mile
Wednesday 1900 yards 7 miles
Thursday 2200 yards 6 miles
Friday  600 yards 5 miles
Saturday 8 miles
Sunday 51 miles 4 miles

Swim – 1 hour, 49 minutes
Bike – 3 hours, 2 minutes
Run – 7 hours, 41 minutes
Strength Training – 1 hour

Total – 13 hours, 34 minutes

Ironman Training, The Starting Point

This weekend I’m doing my first triathlon, Cypress Tri. It’s a sprint distance (550 yard swim, 12 mile bike, and 5k run), which I should be able to complete with no problem. It’s more ceremonial than anything else. Being my first triathlon, it marks the unofficial beginning of Ironman Texas training. I have 10 months to learn how to be a triathlete and it all starts Sunday.

For those of you who don’t know what an Ironman is, let me explain. It’s a triathlon, which begins with a 4,200 yard open water swim, is followed by a 112 mile bike ride and finishes with a 26.2 mile run (yes, a full marathon). As you may imagine with an event of this magnitude, the training is difficult.

Peaking at 18-20 hours per week, for a beginner, it’s an average of three hours per day of training.

Three. Hours. Per. Day.

It’s not to be taken lightly. It takes both physical and emotional energy, and will impact all aspects of my life. Relationships. Energy levels. Appetite. It’s a test of endurance in more ways than one.

I thought it would be fun to document the training, how it impacts my life, my diet, my body and my routine. It’s going to be quite the adventure..

Much like the “before” and “after” photos in weight loss commericals, the journey is best documented when starting at the very beginning. Today’s post is about just that – where I am now.  Training. Food. Body composition. The whole shebang.

So, here we go.

WORKOUT ROUTINE

I run 6 days a week, averaging 40-45 miles total, I bike twice a week and swim once to twice a week. My workout routine looks something like this…

Monday: 6-7 mile run
Tuesday: 6-7 mile run & 2200 yard swim
Wednesday: 20 mile ride & 6-7 mile run
Thursday: 6-7 mile run
Friday: 30+ mile ride
Saturday: 10 mile trail run
Sunday: 6-7 mile run or something else light and fun like mountain biking

Things get switched up every week but this is a good snapshot of how things usually go. It’s not much different than my routine when training for Boston, just without the massive long runs on Saturday and epic weight lifting sessions.

When training for Boston, I peaked at 15 hours per week of cardio and since then it’s dropped down to about 12 hours. The training abyss between 15 and 20 hours is the area of the unknown.

NUTRITION

When it comes to nutrition, for the past several years, I’ve followed the 80/20 rule and it works pretty well for me.

80% of the time I eat a whole food diet that’s high in fat and protein with a few carbs. I generally eat all types of meat but try to limit each kind to once a week so I don’t overdo it.  The carbs I do eat are mostly fruits, vegetables and full fat dairy. I tend to avoid wheat, white rice, grains, refined sugar, syrup, etc. If I’m training for an event and my body needs an additional shot of carbs to recover from a workout I’ll eat rolled oats or brown rice.

The other 20% of the time (mostly on the weekend), I eat whatever strikes my fancy. If we go out for breakfast and a cinnamon roll is staring me in the face saying ,”EAT ME,” you can bet I’m going to eat it.

I drink 2-3 servings of alcohol per week. Most of the time, it’s wine or beer. I also have 2 cups of coffee a day, which I drink black or with a little half and half, depending on my mood.

Because I follow the 80/20 rule, I don’t count calories. I eat until I’m satisfied. If I’m still hungry, I eat a little more, all within the bounds of my “rules.”

Breakfast is usually my biggest meal and also the highest in fat and protein, lunch is the second largest and dinner is the smallest. The carb content of each meal increases as I get closer to the end of the day. I’m not exactly sure why, but it works for me.

I know that as training intensifies, my diet will change significantly. Past experience has taught me that getting enough calories becomes difficult as I get closer to 15 hours per week of exercise. My 80/20, whole food, diet turns into the Michael Phelps diet, so I can only imagine what will happen as the 15 hours turns to 20. The words “moving dumpster” come to mind.

SLEEP

My body operates well on 8 hours of sleep a night; ideally, that’s what I shoot for. Lately, stress and a few other factors have caused it dip into the 6-7 hour range. Most of the time I go to bed around 10, fall asleep around 11 and wake up sometime between 5-6 AM.

BODY COMPOSITION

My eating habits keep me pretty lean. I was body fat tested during Boston training and it was 19%. I suspect it’s probably closer to 20-21% now, as I’ve gained a few pounds and lost a bit of muscle since then.

As of this morning, I weigh 128.8 pounds and my current measurements are as follows…

Upper Arms: 10.5″
Chest: 33″
Waist, at smallest: 27.5″
Waist, at largest: 33.5″
Hips: 37″
Thighs, at largest: 22.5″
Thighs, at smallest: 17.75″
Calves: 14″

For the record…because I feel like I need to say this…IRONMAN IS NOT ABOUT LOSING WEIGHT. It’s not about loosing inches, or changing my body shape in any way. It’s not about looking better in a swimsuit or looking skinner in pictures.

Much like Boston, I’m doing it to challenge myself and to test the limits of my physical and mental endurance. BUT, I recognize as I take my body into the unknown, that it will change and adapt and I’d be remiss if I didn’t document the starting point…

…which includes a picture. I’m not exactly modest and I’m no stranger to posting swimsuit pictures on the internet, but that doesn’t make me any more comfortable with being scantily clad in front of the world. Regardless, here it is, in all it’s running-tan-line glory.

That’s it! Let the training begin!

Weight Loss and Becoming A Runner

dsc03119I took this picture exactly seven years ago today. December 1, 2009 was one of the most important days of my life and I didn’t even know it.

At the time, I was borderline obese and depressed. I couldn’t walk up the stairs to our bedroom without being winded at the top. I couldn’t run a mile – I could barely walk a mile.

I had been skinny through high school and like everyone else I gained a few pounds in college but not anything to be worried about. Before my wedding I crash dieted to fit into a wedding dress that was accidently ordered a size too small and once the wedding was over I let myself go. I gained 45 pounds in two years. I was a size 14 shoving myself into size 12 jeans. I had a nearly 40″ waist.

That morning I was sitting at my kitchen table surfing the internet. I had just polished off a giant stack of pancakes, some eggs, toast with jelly, coffee and orange juice. As I sat there I could feel the rolls of my stomach touching each other. I remember it like it was yesterday.

I cried, not figurative tears, real tears. I had tried loosing weight several times, unsuccessfully. I had done Weight Watchers with some friends, I joined a gym and tried working out. None of it worked. I lost weight in the short term but immediately gained it back plus some. I couldn’t stick with anything for longer than a few weeks. After three years of trying to loose weight, I felt like I was stuck in a body that I didn’t belong in.

I’m a smart girl, I knew that loosing weight meant changing my entire lifestyle but it was so hard and I didn’t want to work hard.

But something happened that morning while sitting at the kitchen table. I had what was the most important epiphany of my life, I realized that the only person I was hurting by being overweight was myself. I asked myself, “Why are you doing this? Why are you letting yourself get away with this? Why don’t you stop being so weak and do something about it?”

That very second I got up from the table, got my camera and the tripod and set it up in our bedroom. I put on my swimsuit, took some pictures, I weighed myself, took all my measurements and wrote it in a blog post, hoping that the accountability of the world would motivate me to follow through.

I did some research and found out exactly how much weight was safe to loose in a week (1-2 pounds) and how many calories I could eat to meet that goal (1,500) and I stuck to it.

Y’all, the first few weeks were hard. They were so. hard. I knew nothing about nutrition. Nothing. Zero. It was one big game of trial and error. I started by shaving off the little calories I didn’t need, like the jelly on my toast (50 calories) and the sugar in my coffee (60 calories x 2 cups). I quit putting syrup on my pancakes (200 calories).

Later, I gave up the toast and the pancakes altogether. I quit drinking juice. I gave up bagels. I gave up donuts. I gave up anything that didn’t stay in my stomach very long. By trial and error, I learned that if I ate eggs for breakfast, I would still be full at lunch and all I would need was a handful of almonds to get me through until dinner. I learned to eat something small before we went out to eat and order a broth based soup instead of a hamburger. I learned a lot about nutrition.

By process of elimination, I unintentionally cut out all the extra sugar in my diet and many of the processed carbs I’d been eating. If it didn’t keep me full it wasn’t worth the calories.

By Christmas, just three weeks later, I’d lost 9 pounds. I knew I needed to add exercise for any weight loss to really stick but I had no idea where to start. My previous attempts at being a gym rat failed miserably because I hated the gym. I tried it again anyway. Unsurprisingly, my disdain for that little cinder block building didn’t go away because I was on a diet. I hated the smell. I hated the machines. I needed something I didn’t hate.

One day, some time around the New Year, when it was time to make the dreaded trip to the gym I did something that changed my life. I put on my running shoes instead and slogged through a three mile loop. I walked a lot, ran a little and cursed myself the entire time. It hurt. My lungs burned. I didn’t love it…but I didn’t hate it either. A couple of days later I did it again. That April, just four months after I started running, I ran my first half marathon.

All in, it took nine months to loose 45 pounds. The diet change and learning about nutrition helped me loose the weight but running… y’all, running saved me. I found something that I truly loved, something that brought me joy that I could dedicate myself to every day. If you want to know why I talk about running so much, why it is such a huge part of my life – that’s why. It saved my life; it’s a strong statement but it’s true.

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I spent the better part of the last seven years trying to forget that me – I even deleted my fat pictures off Facebook. Most of the people in my life now didn’t know me then and don’t know this me ever existed. It was a dark time that I don’t talk about much.

Recently though, I’ve met several people who are in a similar situation to the one I was in. Talking with them forced me to think about how my experience impacted my life. I’ve realized that I wouldn’t be the person I am today if I had always been thin. I wouldn’t be as motivated. I wouldn’t be as dedicated. I wouldn’t be as strong. I wouldn’t be as successful. It fundamentally changed me. They encouraged me to share my story.

Now, most days, I run because I found a hobby I love. But on the days when I didn’t sleep well, or when I’m sore or when I would rather sit on the couch and drink a beer but I go running anyway, it’s because of this.

I don’t think about this picture much anymore, but every December 1st I do – not because I want to but because I can’t help it. It was that important.

Today, I’m sharing my story with the hope that it will help one person who feels trapped by their choices find the motivation to make a change.

Just because you’re not happy with who you are today doesn’t mean you have to accept it. Start small. Educate yourself. Pay attention to what you’re putting in your body. Go outside. Take the dog for a walk. Ride a bike. Go for a jog. Find an activity you like or at least can tolerate. Surround yourself with people who share your desired lifestyle. Stop feeling sorry for yourself and do something about it. Make the decision to try. Sometimes, that’s the hardest part.

IT Band Rehab & Whole 30

The last I left you, I had deferred my The Woodlands Marathon entry due to some serious IT band problems.

The injury didn’t happen overnight. My body was giving me warning signs for months. I ignored it, of course. It wasn’t until it went from ache to pain that I admitted that I was injured.

I think, as runners, we all can relate to that feeling of panic when we realize we’re hurt and can’t run. Desperation sets in quickly and we’re willing to do anything to get us back to running faster. That’s where I found myself in January. I knew the acute knee injury was inflammation in the knee and I also knew that some foods contribute to inflammation. I figured that by eliminating the inflammatory foods in my diet I would speed up the healing of the inflammatory response in my knee. Seems logical, right?

I’d known several people who did Whole 30 and wouldn’t stop talking about how life changing it was so I did a little research and realized that Whole 30 eliminated all the inflammatory foods I wanted to avoid. I started January 2 and ended January 31. It actually was life changing.

IMG_20150131_133219What is Whole 30?

Simply put Whole 30 is a restrictive food program that lasts 30 days. It’s not about loosing weight (though that’s often a pleasant side effect), it’s about retraining your body, your metabolism, your taste buds and changing your eating habits.

The rules are simple. Eat meat, eggs, nuts, fruits and vegetables; don’t eat dairy, legumes, refined sugar, grains, and alcohol or try to make traditional foods out of approved ingredients (a pancake is still a pancake!). You can eat as much of the approved foods as you want.

It was hard, especially in the beginning. The first few days were easy because it was a novelty but the entire second week seemed to drag by. I dreaded the first sip of black coffee every morning – I could barely choke it down.

I started feeling different after about three days. I had more energy. I no longer needed that after lunch cup of coffee to make it past the kids’ bedtime. I immediately noticed that I thinned out around my waist and my muscles felt a lot stronger. That foggy headed feeling disappeared and I was thinking clearly.

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After a week the achiness in my knees disappeared completely.

One morning during week three I sat down on the couch with my coffee and all of a sudden it was no longer bitter. I could actually taste the coffee instead of the creamer. I felt like I’d been freed.

The hardest part about Whole 30 was re-learning how to cook and confronting the idea that foods you thought we’re “good for you” aren’t necessarily as good as you thought. When you don’t eat dairy, wheat, beans or sugar that leaves a lot of calories to be filled by fruits and vegetables – then you realize that though foods like whole grains and dairy look good for you on paper they’re never as good for you as their caloric equivalent of fruits and veggies.

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My body responded. By the time our 30 days were up I felt like a different person. I had more energy, more…spunk. I no longer felt like I was being dragged through life – I don’t know how to describe it other than to say it just felt right. Added bonus, I lost the last 10 pounds of baby weight. We were so pleased with the results that we did an extra 30 days.

Re-intoducing myself to normal food was hard because I felt so good both mentally and physically! I didn’t want to go back to my old way of eating because I didn’t want to go back to my old way of feeling. I know how different types of foods affect my body. I’ve also figured out how much of the offending foods I can eat before the adverse reaction begins. For example, I know that wheat makes me bloated but rice doesn’t and I can eat about 3 servings of wheat a week before I notice a change in the way my body feels. I can handle dairy in small amounts but the days of eating cheese a half a block at a time are gone.

A year later the lessons we learned doing Whole 30 still govern our life. Though we no longer follow it exclusively we do use it as a general guideline for our eating habits. To keep us from going crazy and to allow for dining out we make exceptions during the weekend. It’s an arrangement that keeps us honest, and works for our lifestyle.

Though I did Whole 30 to help my knee heal faster I noticed a marked difference in my athletic performance. Now that I’ve changed my eating habits and my body is getting the proper amount of nutrition I recover faster after hard workouts; I have more energy which makes completing my workouts easier. My joints feel strong and muscle soreness which used to linger for days now goes away after 24 hours.

The correlation between the food that goes in and the performance that comes out is real. If you’re going to ask your body to push itself beyond it’s known limits you have to give it good fuel. That’s the biggest takeaway from Whole 30, food is fuel for your body. That’s what Whole 30 taught me. It’s a lesson that I will keep with me forever.

What I Ate Wednesday, Jan 8, 2014

It’s been a while since I did a What I Ate Wednesday post so without further ado here is what I ate today.

First things, first…COFFEE!

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BREAKFAST

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A fried egg, a whole wheat banana blueberry muffin & a glass of orange juice

LUNCH

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Sesame soba noodles, baked broccoli slaw egg rolls, and sweet & sour sauce (leftover from dinner last night) and a handful of pistachios {not pictured}

AFTERNOON PICK ME UP

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MORE COFFEE!

DINNER

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Sausage Bake {Italian sausage, sweet potatoes, apples, carrots and cauliflower}

BEFORE BED SNACK

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Grapefruit sprinkled with salt and a Godiva truffle

Two of today’s recipes are courtesy of other running mommies! Thanks Angela at Happy Fit Mama for the Broccoli Slaw Baked Egg Rolls and Angie at A Mother’s Pace for the Sausage Bake. I love it! Please keep sharing friends!

And finally, thanks Peas and Crayons for the link up!