Mile-a-Day Challenge + WIAW

Waking up to an alarm was cruel and unusual punishment this morning.

 

Thank god it’s a short week because after so much time off (or at least out of the office), getting back to normalcy hurt a little.  Like a good back-on-track human, I only hit snooze 3 times before getting up and hitting the gym for a quick Body Rock workout and a 1 mile run.

 

1 mile everyday is January is my goal.  It’s about the longest I can stay on the dreadmill and I refuse to run outside when it’s 22 degrees outside.  When I saw the January Mile-a-Day challenge on The Sweaty Betties, I knew it was the perfect fit for me.

This is my way of *hopefully* maintaining some semblance of running shape while on my running “break.”

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Another benefit of a short week is that it feels like What I Ate Wednesday came faster!  Happy 50th, Jenn!!!

 

 

I’m in full-on snack mode.  I want to eat veggies and protein, and I want to eat them often.

 

Breakfast:

Post-workout breakfasts are usually cold, but this morning was a mini workout… and it was only 22 degrees outside.  A warm Pumpkin Zucchini Muffin topped with melty peanut butter and a side of hot green tea hit the spot.

 

 

 

Lunch:

“Meat” loaf leftovers!  This vegan loaf was even more awesome on day 2.  The flavors came together even more and provided a delicious, warming work lunch.

 

In case you missed it, check out the recipe for my (vegan!) Asian-Inspired Sweet Potato Lentil Loaf here.  I can’t tell you enough to try it – I can’t believe it took me so long to make one!

Today I ate it with raw zucchini sticks (if you on’t already eat it raw you have to try it) and red pepper hummus.

 

Dinner:

Since I’m obsessed with my new discovery – miso – I made a miso soup!


 

This was an amazing, hearty noodle-filled soup with plenty of green and just enough spice to make my nose run.

Recipe to come tomorrow!

 

Snacks:

Most people are probably the opposite, but I snack MORE when I’m a work.  It is my equivalent of a smoke break. :)

 

Cutie + lots of water

 

Primal Vegan Jerky

 

Think Thin Cookies n' Cream Bar

 

Attempt #1 at a Protein Microwave Muffin. #Fail

 

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I was feeling under the weather… but I SWEAR the miso cured me.

Are you doing any January challenge?  Want to run with me? :)

Do you snack more at work or at home?  The same?

 

Liquid Sweet Potato Pie Smoothie + WIAW

Deck the halls with tubs of frosting.

 

Last Wednesday I mentioned that holiday baking had begun.  If it began then, it has EXPLODED now.  There are 3 different containers of icing in my fridge right now.  It’s a little ridiculous.

P.S. Does any one have tips for freezing icing?  How about making room in the freezer to store said icing?

 

It’s Hump Day!  Time for another installment of Jenn’s What I Ate Wednesday.  As always, check out Peas and Crayons to see the ever-growing collection of what everyone else dined on.

 

Pre-Breakfast:

This morning began with a 4 mile run.  Normally I don’t run after eating (I get bad cramps), but I woke up starving.  Balls.

 

 

Lisa @ Healthful Sense recently posted a this recipe for Raw Chocolate Chip Cookie Dough Balls and I had 2 left in my freezer.  Perfect pre-run stick-to-your-ribs snack.

I followed her recipe except I left out the Stevia (my banana was sweet enough), added almond extract, and subbed cacao nibs for the chips.

Apparently it worked – 4 miles at an average pace of 7:20.  Fastest time yet!

 

 

Breakfast:

It was a 65 degree muggy morning, so I was hot and sweaty from my run.  Perfect time for a Sweet Potato Pie shake!  (Recipe at the end… yes, its green. :) )

 

Pre-Mix

 

If you haven’t tried almond extract before, I highly recommend it.  It gives smoothies an almost cookie-esque flavor that I crave.

 

Lunch:

I’ve been inspired by a lot of bloggers lately – today I used this this Vegan Pumpkin Mac ‘N Cheeze sauce from Angela @ Oh She Glows to coat my barley.

 

Pumpkin Barley ‘n Cheeze

 

My modifications: halved the recipe, subbed olive oil for butter, 1/2 tsp red pepper flakes, 1/2 tsp Herbs de Provence, and sauteed 1/2 a fresh red bell pepper.

It was fantastic – I loved having the bell pepper to chew on and the addition of red pepper flakes gave it a pleasant heat.

 

 

Dinner:

Last night I worked late and then baked for the office potluck today (just wait until you see what I made – OMG).  Dinner was a hodge podge I cooked.

 

 

Sparkling Squash, roasted tomato, white asparagus (which oddly doesn’t make your pee smell like the green stuff), toast with this Pumpkin Basil Cheese Spread by none other than our WIAW host (Jenn @ Peas and Crayons)… and stuff I was baking…

 

I know, I know… another teaser… I promise it’s all coming soon!

 

The Sweet Dumpling Squash was surprisingly good.  It was a new (to me) variety – I had Prosecco left over from a certain baking endeavor (which may or may not be pictured above).  People cook with wine all the time… why not the bubbly?  In it went!  Add in some red bell pepper, scallions, spices, and vegetable broth and you have a lovely (mashed) Sparkling Squash!

 

Snacks:

I had a new flavor of the Think Thin bar – Cookies and Cream.  Better than the Chocoalte Toffee after the recipe change… still not my fav.

 

Snack #2 was Kombucha and jerky.  Vegan, gluten-free jerky.  Hickory Smoked VEGAN Jerky.

 

Jerky + Kombucha

 

The awesome people at Primal sent me a whole box of flavors to sample and I couldn’t be more happy.  It’s made from soy protein and is 100% vegan.  So far I love the Mesquite Lime and the Hickory the most… Hot and Spicy tomorrow though!

 

One of my favorite thing about Primal’s jerky is that they are just under 100 calories and contain 10g of protein.  That protein is key to a satisfying snack!

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Sweet Potato Pie Smoothie

  • 1 C spinach (optional)
  • 1/2 large sweet potato (baked)
  • 1/2 C Unsweetened vanilla almond milk
  • 1 scoop vanilla protein powder
  • 1 tsp maca powder
  • 1/2 tsp almond extract
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp Guar gum
  • Shake of salt
  • Stevia drops, to taste
  • Water + ice, to taste

 

Place everything in your blender of choice and mix until smooth.  Bottoms up!

Note: It’s a long ingredient list, but the spices are super-easy.  I don’t even measure anymore, so it takes all of 30 seconds to make this smoothie.

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Thank you to everyone who “Buzzed” my Fig and Feta Shortbread Cookies – check it out: I made the FoodBuzz Top 9 today!!!

Do you like vegan versions of traditional meat products?

 What is the best thing you’ve been inspired by another blogger to make?