Is there some sort of Spring sick-wave going around? Everyone I know is getting sick– including myself last week.
I think I jinxed myself because just a couple weeks earlier I was thinking how lucky I was that I hadn’t been sick in a while, even with the suppressed immune system that typically comes with being pregnant. Then, out of the blue last week, I came down with one of those colds that required a full 3 days of rest to feel back to normal. Perhaps it was my body telling me to take it easy? (I definitely needed to!)
(This is how we spent our Sunday– not bad, if you ask me.)
Now that I’m back to normal, I’m feeling pretty behind in most everything. My fridge isn’t stocked, my house isn’t clean, my recipe to-do list is piling up, and I’ve got just two weeks until I travel for the photo shoot for my next book, which is leaving me a bit frazzled. (Because I hate, hate, hate leaving my son, even if it’s only for a couple of nights.) Of course, there’s only so much I can do in the amount of time I have, so I’m trying to accept that I can’t do everything that I want to do and I’ll just have to be okay with that.
Being pressed for time, I thought I’d share another “What I Ate” post to give you a peek at how I’ve been eating this week. I’ve been relying on take-out for lunch way more often than I’d like to admit, because the set of recipes I’m working on this week aren’t exactly meal-worthy… unless I want to make a full meal of muffins and cookies!
Morning: Our smoothie routine is a life-saver on busy weekday mornings. Yesterday I made a smoothie of frozen peaches, frozen strawberries, frozen coconut meat, fresh baby spinach, several soft Medjool dates, and about 3 cups of water. This amount makes enough for me and my husband to each have 24 ounces (we use these travel cups) to take to work with us, plus a little extra for our son.
I also keep an array of shelf-stable fruit at my desk at work, so I have healthy snacks on hand. (I have to eat pretty much every two hours these days.) I had two small apples, followed by a frozen Cashew Butter Cookie, which I keep stashed in my work freezer when I need something a little more satiating. I also usually have a comforting cup of decaf green tea at some point during the morning– I like Yogi brand’s decaf the best.
Afternoon: For lunch, I picked up take-out from a local pizza place. I ordered a full-size Greek salad and a side of white bean hummus, served with cucumber slices instead of flatbread. (I love seeing healthy gluten-free options at restaurants!) My son eats the hummus with a spoon, and then I take the leftovers to work with me so I have a snack ready for when my 3pm hunger hits. I’m not kidding when I say I eat every 2 hours! My co-workers probably hear me chewing from my office all day long…
Evening: When I get home from work, it’s time to work on recipes and make dinner for my family. I’m currently perfecting a muffin recipe for the new cookbook, so I made a batch of muffins with three different types of crumble toppings, along with a deep-dish vegan & paleo cookie. (Two things I definitely don’t mind taste-testing!)
For dinner, I whipped up one of our fast favorites– Pizza Stir Fry. It’s ready in about 20 minutes with very little prep work. So delicious!
Reader Feedback: What are YOU eating this week? What are your favorite take-out options?