Thank you to everyone for the positive comments on Rob’s guest blog of “what he ate Wednesday” last week! Hopefully I can get him to contribute a little more around here – he has a wealth of knowledge to share when it comes to training and nutrition.
This week marks a new beginning in my world – the first week of 2013 TCD starts tomorrow. TCD is a rather competitive (as far as middle aged women goes) tennis league here in Dallas. So my tennis hiatus is over, and it’s time to get back down to business, which will most likely be a rude awakening for me tomorrow. In the off-season, I only play maybe once a week, and I won’t admit how much I play during the on-season. So, it’s time to get back into court-scrappin’, net-rushin’, ball-crushin’ shape.
For me, that means I need to boost my protein for strength and stamina, as I am not a naturally strong kind of person. For breakfast today, I warmed up some left over roasted vegetables. One of my favorite go-to sides for our dinners is a medley of roasted vegetables. I will start pulling out all kinds of veggies from my fridge, chop them, toss them in a healthy oil, season them up, and roast them until they are cooked through. I always make a huge batch, so I can munch on them for additional meals. This week I combined Brussels sprouts, all colors of sweet peppers, and cloves of garlic, and I tossed them in olive oil, a little salt and pepper, and dried rosemary.
For a little protein to top my veggies, I fried a couple of eggs in raw coconut oil (the most delicious way to fry eggs!), and served them over my warmed veggies. Lots of fiber, protein, and fat to keep me full until lunch.
A little side note – I’m enjoying the first week of using my new Le Creuset pan (so fun using something shiny and new! my second Le Creuset item) that Rob got me for Valentine’s Day.
Lunch was a treat. I met one of my good friends for sushi. My favorite at this restaurant is a riceless roll called the Spring Roll that has avocado, crab, mango, and radish – YUMMY and light but filling enough to get me through the afternoon. We also snacked on some edamame. And, of course I forgot to take a picture, so close your eyes and imagine my colorful roll.
I’ve been away from home most of the day, so easy goes it for dinner tonight: cauliflower soup with a simple salad. I’ll warm up a chicken breast I have on hand to make it a complete meal for the family. I have an easy formula I use for my salads, and somehow if I include one of each of these categories of ingredients, my combos turn out pretty tasty:
Leafy green like spinach, romaine, or other lettuce (I used a Super Greens mix)
Crunchy green like celery, asparagus, green pepper, cucumber, broccoli, etc. (I used celery)
Colorful crunchy food like beet, radish, apple, pear, etc. (I used an apple)
An allium like purple onion, shallots, chives, garlic, etc. (I used purple onion)
Fresh or dried fruit for sweetness like berries, peach, apricot, etc. (I used dried cranberries)
Creamy like feta, goat, or parmesan cheese, avocado, squash, sweet potato, etc. (I used avocado of course!)
Nuts like chopped pecans, walnuts, almonds, pistachios, pine nuts, hazelnuts, macadamias, cashews, etc.
Optional: serve with a piece of chicken or fish
My salad dressing formula – I just combine one of each of these types of ingredients in my magic bullet and voila!