What did you eat today?

Thanks for your replies. I have been wondering about how re-heated eggs would be. Hmmmm. I may have to try this. Those pancakes look pretty good. It is supposed to be rainy and cold here this weekend so maybe I will give them a try.

B: Smoothie with strawberries, rasberries, protien powder, some greek yogurt and almond milk

S: Almonds and an apple

L: Chicken and some veggies

S: Apple

D: not sure yet..maybe some fish and a big salad

Making today a rest day. I have not been sleeping well for several weeks. I keep waking up at 12am and can't fall back to sleep.:(

I did manage to commute to/from work on my bike in a sleep state..

5:00am apple
6:00am one hour cycling class
7:00am peanut butter Gu
7:15am 40 minute run
8:00am one cup nonfat greek yogurt with one cup blueberries.
8:30am one hour PT (damn IT band)
10:00am banana and a 1% latte
12:30pm green salad with veggies and avocado. One cup homemade beef/bean chili. One small (6oz) roasted sweet potato
3:30pm one cup nonfat greek yogurt
6:30pm dinner planned for tonight is a pile of veggies and a piece of protein (yet to be decided upon! ;) ) I'll probably do some kind of garlic-kale saute with chicken breast and maybe roast up some delicata squash. Yum.

Susan, I am impressed - there is no way that I could do an hour spinning class with just an apple for breakfast.

Today:

B: steel cut oats (with dried cranberries and blueberries), 1 whole egg & 1 egg white, skim milk, coffee
S: almonds and raisins
L: fruited wild rice salad with a roasted skinless chicken breast
S (pre-workout): Powerbar

1 hour spinning (darn rain), 20 minutes weights (probably shouldn't have, but I feel my upper body has been a bit neglected this week). I didn't want to over-do it after last night - and class again tomorrow night, so I just did 3 sets each of three upper-body exercises.

D: brown rice, spinach, roasted skinless chicken breast. 2 squares dark chocolate with a touch of PB for dessert.

I seem to be really resistant to hitting the number of calories they want me to - but I am doing much better then I was. If I could just eat more for lunch I think that would do it... If I find my body fat percentage has decreased on Friday when I do the Bod Pod, then I will work harder to increase the calories to the suggested level. If it hasn't...then I will probably stay at the calorie targets I've been hitting and decrease carbs. I DO feel better in my workouts than I did with the lower caloric intake.

Quote:

---

Originally Posted by Catrin

Susan, I am impressed - there is no way that I could do an hour spinning class with just an apple for breakfast.

---

The apple is ~75-100 calories, depending on size. Sometimes I have a banana instead, or very occasionally some yogurt. But regardless, it's not usually more than 125-150 calories max before I work out in the a.m. If I eat too much, I get a stomach cramp during the workout.

I wasn't hungry when I finished the class, either, but I had the Gu anyway. I know from experience that I'll have a better run if I have a Gu right after the cycle class.

Interestingly, on mornings when I swim, I'm much hungrier getting out of the water after an hour than I am on bike days. Tomorrow I'm scheduled for a 2800 meter swim followed immediately by a 50 minute run. Knowing that swimming makes me ravenous, I'll aim for closer to that 150 calorie mark pre-swim, then I'll have a Gu again before the run. That'll get me home, at which point I'll inhale some *real* breakfast!

(Funny aside: It's ~1 hour for me to run home from the pool. If my training plan calls for a shorter run ie. 40-50 minutes, Jeff will drop me off partway home so that I don't have a long walk at the end. The usual drop off point is the Krispy Kreme parking lot. Now, I've never eaten at Krispy Kreme, but I always joke that I'm going to bag my run and just gorge on a couple of glazed donuts instead and hitch a ride home. :eek: )

Quote:

---

Originally Posted by solobiker

I have been wondering about how re-heated eggs would be.

---

I do a lot of cooking and storing on the weekend - roast a big pan of chopped veggies, roast beets separately in foil, saute spinach and mushrooms, caramelize onions, and poach a bunch of 5 minute eggs using poach pods. Everything is stored in its own container.

I make a layered breakfast each morning in a microwavable container with a vent in the lid: 1/2 c. diced beets, 1/2 c. roasted veggies, a heaping spoonful or two of the spinach/mushrooms, and a spoonful of the onions. Then I make a little cavity for the egg, and plop it carefully. The onions will hold it in place fairly well. I take it out of the fridge about 30 minutes before I plan to eat. Microwaved about 3:30 minutes at 50% power, everything heats up without cooking - including the egg. The white is done and the yolk is runny (my preference, YMMV). All of it totally yummy.

The roasted veggies vary by season. The combo right now is sweet potato, butternut squash, celery root, and red bell peppers.

Quote:

---

Originally Posted by five one

I do a lot of cooking and storing on the weekend - roast a big pan of chopped veggies, roast beets separately in foil, saute spinach and mushrooms, caramelize onions, and poach a bunch of 5 minute eggs using poach pods. Everything is stored in its own container.

I make a layered breakfast each morning in a microwavable container with a vent in the lid: 1/2 c. diced beets, 1/2 c. roasted veggies, a heaping spoonful or two of the spinach/mushrooms, and a spoonful of the onions. Then I make a little cavity for the egg, and plop it carefully. The onions will hold it in place fairly well. I take it out of the fridge about 30 minutes before I plan to eat. Microwaved about 3:30 minutes at 50% power, everything heats up without cooking - including the egg. The white is done and the yolk is runny (my preference, YMMV). All of it totally yummy.

The roasted veggies vary by season. The combo right now is sweet potato, butternut squash, celery root, and red bell peppers.

---

Wow...that sounds pretty good. I may have to try that. I honestly have never had a beet before. How long to you roast them for? I may have to do some research on that. :) I have been gradually increasing my veggie intake with increasing the variety too. When I was growing up all my Mom would serve us was over cooked frozen vegetables...so I never really enjoyed eating them as a child and would avoid them at all costs. Now 40 plus years later I am loving my fresh veggies.:D

B: 4 slices low salt roasted turkey breast over sliced tomatoes, a sprinkling of low fat cheddar, green chili salsa, small bowl of whole wheat flakes with 1% milk, blueberries, coffee
S: handful of cranberries, almonds, chocolate bits
L: salad with 6 oz. tuna in oil, fig vinegar, red peppers, cup of low salt butternut squash soup, an orange
15.2 mile fast ride
S: 8 oz chocolate milk (1%), piece of Ezekial sprouted whole grain bread with low fat cream cheese with chives
D: pan sauteed wild salmon marinated in olive oil, pepper, salt, basil, roasted brussel sprouts, salad with spinach, walnuts, cranberries, sprinkle of goat cheese, chocolate balsamic vinegar, 2 squares dark chocolate

Quote:

---

Originally Posted by solobiker

I may have to try that. I honestly have never had a beet before. How long to you roast them for?

---

Oven 400 degrees. Slice off the green and root ends. Wash well. Spritz with olive oil and wrap in foil. Roast for one hour, give or take. Let cool in foil. Peel, dice and store. The red beets will stain clothing, so be careful. I haven't had any problems with contact on tile counters, sink, or skin. Gold beets are tasty, too, but difficult to find.

We belong to a great CSA. Unlike many, we can choose what we get each week from what is available in their "store" that week. Last winter I decided to try things I had never bothered with before - beets, celery root, turnips, kohlrabi. I was pleasantly surprised at all of them.

I also grew up eating only frozen, and some canned, veggies. Sure glad I got brave and decided to expand my horizons!

Quote:

---

Originally Posted by solobiker

Wow...that sounds pretty good. I may have to try that. I honestly have never had a beet before. How long to you roast them for? I may have to do some research on that. :) I have been gradually increasing my veggie intake with increasing the variety too. When I was growing up all my Mom would serve us was over cooked frozen vegetables...so I never really enjoyed eating them as a child and would avoid them at all costs. Now 40 plus years later I am loving my fresh veggies.:D

---

This sounds amazing!! and the beets make me think of "Dwight Shrute with Shrute Farms" :p

AM Workout: Running low on time so all I could get in was a hard elliptical for about 25minutes
Breakfast: 1/2 cup of almond/cashew mix with coffee
Lunch: PB&J (whole wheat, sugar free jelly, natural PB, with naner slices) and a sliced apple
Snack: Orange
Ride: Wednesday Night Ride!! 1000ft elevation baby!! 2.5 hour ride
Dinner: 6" Subway Turkey//all veggies//no cheese//sd baked lays//sd chipotle sauce :D
Snack: A few canteloupe slices and 3 small pieces of chocolate.

B: 2 eggs, hashbrowns, toast, coffee
L: 1 piece wg toast, 2 slices cheddar cheese
D: 1 pork chop, boiled yukon gold potatoes, green beans, tomatoes, sunflower seeds and vinaigrette dressing

No breakfast to speak of this morning.

S: Apple and a few almonds

L: Chicken and some veggies

4.5 mile trail run with over 1000 feet of elevation gain.

S: Lara Bar and some fresh strawberries

D: I think it will be a pork chop and a big salad.

Last night's dinner turned out nicely. Sauteed shallots, garlic & ginger until tender, tossed in a couple chicken breasts, browned them nicely & then lowered the heat to cook them through, then tossed in a huge pile of kale. Served with 1/2 a roasted acorn squash and a big green salad. YUM!

Today has been another "inhale everything in sight" day, courtesy of my a.m. swim. I was already hungry somewhere around 1800 yards and have been behind the curve all day. :o

4:30 apple with 1T almond butter
5:15 2800 meter swim
6:45 Gu Roctane
7:00 60 minute run
8:00 a banana & half a leftover roasted acorn squash while I waited for my oatmeal to cook.
8:30 1 cup of oatmeal with cinnamon
10:30 more acorn squash with 8 walnuts. 1% latte.
12:30 My usual green salad with a pile o' veggie toppings, 1/2 a small avocado, one small sweet potato
3:30 one cup greek yogurt
6:30 dinner tonight is tofu stir-fried with some of the bounty from today's CSA basket, plus a nice big green salad. I have a really awesome ginger-miso dressing recipe that I make all the time and will probably whip up a batch of that tonight for accompaniment.

I probably should have had eggs for breakfast instead of oatmeal, as I'm shy on protein today, but I'll survive. I haven't had oatmeal all week and was really wanting some! :)


Tomorrow I have a 3800meter swim on my training plan. Holy crap! I've *never* swum that far in one go. I'm thinking I need to have an actual breakfast beforehand or I'll never make it through. But sheesh, getting up early enough to do that (like 4am at the latest) is totally unattractive. Maybe just some toast instead, supplemented with a poolside Gu halfway through... hhhmmmmm...

Today:


B: steel cut oats (with dried cranberries and blueberries), 1 whole egg & 1 egg white, skim milk, coffee
S: strawberries and yogurt
L: last of the fruited wild rice salad with a roasted skinless chicken breast
S (pre-workout): 1/2 Cliff Builders Bar

60 minute group training class followed by 30 minute Bosu class - he kicked our behinds in this last session of the class. He fit all of the fitness challenges we've done in the last 10 weeks all in one workout...

Starving, ate the remainder of the Cliff builders bar as I ran a few errands on the way home.

Still starving, too much to really cook....so...
D: 1 slice Ezekiel bread toast, 1 roasted chicken breast with a bit of sheep's milk cheese (English), and a tomato/feta/olive oil sald.

Still a bit hungry but that is enough food this close to bed!

B- cornflakes with skim milk and fresh strawberries, tea with skim milk

Snack at work- whole wheat flatbread, coffee with milk and an orange

Snack at group meeting- crackers with several slices of cheese, 5 thin slices of melon & small squares of fresh pineapple, a grapefruit juice

Dinner- cornflakes with milk and dollop of yogurt & fresh strawberries, a cup of tea with milk

Not healthy, but work meeting meal meant that I shouldn't eat much for supper.

Did a minor work-commute bike ride because it was raining.