I know, it was weird. But I had this big, beautiful, fruitastic breakfast…and was still hung-a-ry after our workout.
Which is even weirder, as our workout was nothing all that fancy – 5 minutes incline walking (7.5 incline, 3.7-4.0 pace) and 30 minutes of elliptical at level 10. I think my body was exhausted from yesterday’s killer workout. Plus, things have just been a tad stressful lately, so I think an easier morning was ok. If I have extra time later, I might do another 20 minutes of light cardio or so, but I also might not. (Update: I was so proud of myself – I went back later to do 10 mins stairmaster, and 10 mins fast elliptical – felt way better!)
SO, for breakfast I made a nice big apple bowl:
- 1 macoun apple (farmer’s market)
- 1/2 cup goat yogurt
- 1/5 cup homemade museli
- 1 tbsp fitnutz powder (addicted? Probably.)
- 1 dash stevia
- 1/2 cup almond milk
Not photogenic, but downright tasty. But I was still feeling munchy, and craving something savory but light.
So, I ate last nights left over kale and portobello mushroom.
DELISH! Definitely satisfied the savory yen.
Dinner last night was half successful and half meh.
For dinner last night, we had Amy’s frozen bistro veggie burgers that had been withering away in our freezer, with kale and portobello mushroom on top of gluten-free pita bread.
I was SO excited about the pita bread, as pita and hummus was one of my favorite snacks when I ate gluten (I used to make my own pita every week – I felt like Betty Crocker!) I’ve never seen gluten free pita before, so was so excited to find it at G-Free, the new totally gluten free store in NYC (see next post.) However, like so many gluten free product, it just didn’t live up to it’s name. Crumbly, weirdly textured and very thin, it had very little resemblance to the pita of my youth. Le sigh.
However, the bistro burgers and the kale were both excellent, and the kale took around 5 brainless minutes to make.
Kale and Portobello Mushroom Saute
- 1 bunch kale, chopped (or ripped) into bite size pieces
- 2-3 portabello mushroom caps, chopped into 1 inch pieces.
- garlic powder (would have been a trillion times better with real garlic but we were out. We were also out of onion. Sadface.)
- Red pepper flakes (optional)
- olive oil spray
In saute pan, heat oil spray, and plop in mushrooms. Cook till fragrant and golden, about 3-5 minutes
Add kale, garlic powder, red pepper flakes, and salt. Saute until kale is cooked through and moderately wilted, around 3-5 minutes.
After dinner, we snuck out to our local wine bar for a glass of vino and a bite of cheese just ‘cause. Of course, I forgot the camera. I’m getting better but it takes time to remember to take it everywhere! When I get Sadie back, it will probably be easier.
Question of the day: Do you like having “dinner foods” at breakfast, or “breakfast foods” at dinner?