I enjoyed reading your responses to the running- weight maintenance post… it’s something we don’t talk about very often, but obviously, lots of women experience it!
For What I Ate Wednesday, I’m sharing some recent eats and projects.
This arrived yesterday…
I won a gift card to KombuchaKamp from Lindsay, and I’m so excited to finally have the push to make my own kombucha! I started my first batch yesterday… I’ll keep you posted on how it turns out.
As I was reading up on Kombucha making, I discovered it’s good for more than a happy gut, probiotics and another yummy fermented food. It also has a profound impact on stress, calms asthma, IBS, eczema and is even beneficial for athletes to reduce inflammation and improve energy. Who knew?
I also have a second fermentation experiment going on. A friend gave me sourdough starter so now I have to keep it alive. It’s another project I’ve been wanting to take on, so I hope I can remember to keep after it.
We’re halfway through the spring reset. I cleaned up my diet a lot and have felt better cutting back on processed foods and dairy. I haven’t been perfect- occasionally this baby asks for non-reset foods and I’m giving myself the okay to go with it. But here are some of my better choices this past week:
Strawberry Protein Pancakes (used this recipe but subbed fresh strawberries)
Leftover Mexican Quinoa with an egg
Tofu Broccoli Stir Fry with Hard boiled eggs and Sprouts
I should clarify that my appetite has been huge lately and the lunch and dinner photos are often serving one of at least 2, sometimes 3! 🙂 This baby is growing.
Plus lots of smoothies, nuts and nut butter, fruit, guacamole with veggies, stove popped popcorn, and whatever else I can find for snacks.
Have you ever made kombucha or sourdough? Any tips for me?
What’s your current favorite snack?