One of the best things about coming home from a trip is getting back to normal eating habits. The conference food was amazing and appropriately very healthy, but it’s always nice to be in my own kitchen again. I’m linking up with Peas and Crayons again for What I Ate Wednesday.
I woke up early yesterday for an interval run, but apparently not early enough. The heat and humidity are back, and it was a tough run. I made it through 4x 400′s and then gave myself permission to use my music as my unofficial interval guide… speeding up on the choruses, going easy on the verses. I am definitely not caught up on my rest yet, so I’m sure that didn’t help matters.
Post-run, I made a quick Peach Smoothie, threw ingredients for a chickpea curry in the crock pot, and dashed out the door to get L to her Tuesday morning “school.”
She was excited to show everyone her new hair cut!
I bought tea at the nearby coffee shop and got a little work done before a quick grocery run. I had forgotten to pack snacks and I was starving, which led to an impromtu purchase…
I couldn’t resist! I ate a few handfuls on my way to pick L up. Back at home, I heated up leftover Veggie Frittata and made a quick salad:
When L went down for her nap, I had a little treat.
Unfortunately, nap time was extra short yesterday so I soon found myself making another smoothie and sharing a few sips. Then we headed out to the porch where L “helped” me with a little video project. Yep, you read that right. If you’re lucky, you might get to see a vlog on here very soon.
It was my night to teach spin, so I grabbed a snack and got ready to dash out the door when daddy got home. I don’t usually try to run and spin on the same day, but I was so exhausted from the weekend that my usual Monday run never happened and I wanted to squeeze it in.
After class, I had a delicious bowl of chickpea curry and started experimenting with a video editing program. It was actually kind of fun!
And to finish off the night, I opened a box of cereal we received at Fitbloggin from Attune Foods and topped it with sliced banana and almond milk. It hit the spot!
Finally, here is the recipe for the Pumpkin Baked Oatmeal I created and devoured last week:
Pumpkin Baked Oatmeal (print recipe)
- 1 mashed banana
- 1/4 c. maple syrup
- 1 egg, or chia egg (1 Tbsp chia in 3 Tbsp water)
- 1/2 c. almond milk
- 1/2 c. cooked or canned pumpkin
- 1 Tbsp canola oil (optional)
- 1 + 1/2 c. rolled oats
- 1/2 tsp baking powder
- dash of salt
- 1 tsp cinnamon
- Add-ins: 1/2 c. each raisins, chopped apple and walnuts (optional)
Mix wet ingredients (through pumpkin) in a bowl. Sift dry ingredients in a separate bowl, then combine everything and stir in raisins, apple and nuts as desired. Pour into an 8×8 dish and bake at 350 for 20 minutes, or until set. Serve warm topped with more (dairy or non-dairy) milk. This stores well for several days in the refrigerator, and can also be frozen.
Have you ever attempted a speed workout that just wasn’t happening? What foods do you miss most when you travel?