Welcome back to the yummiest day of the week where I invite you to get choc(olate)-full of my recent eats. But before we get to the good stuff, I want to talk for a moment about detours. Life is full of detours and things not going the way we plan. And for those of us who struggle with eating disordered pasts and/ or anxiety, these detours can feel crippling.
I used to go out-of-my-head-want-to-crawl-out-of-my-skin crazy when a part of my day got thrown off. When it turned out that somebody ate the last of the turkey I’d “planned” for lunch. When I didn’t make it to the gym for the class I “planned”. It doesn’t feel good, but it doesn’t have to feel so bad either. A couple days ago I gave you Your Acronym for Easy Intuitive Eating, so today before we get back to the food topic, I want to encourage the idea of intuitive living. Of rolling with the punches and realizing that just because something didn’t work out the way you wanted it to, doesn’t mean it has to be a bad day or night. Keep that in mind as I tell you about my eats today, kay?
It’s worth mentioning that this bagel with avo & egg was 100% unplanned. Why? Because the plan was to wake up at 6 AM, be in an Uber by 6:30, and get in a workout before class. Honestly, I don’t even remember snoozing my alarm but I guess I must’ve, because I woke up around 7 and immediately realized the workout would not be happening.
I let myself feel a bit irritated for a moment, then got up and got over it. My workout can wait til after class, I reminded myself. And the beauty? I got to have a more leisurely morning at home, have coffee with my dad, and then half this yummy bagel with my fave toppings before making the long drive to UCLA.
I ended up having the other half of the bagel with cream cheese right before class.
The last of my favorite candy & sesame coated peanuts that I brought all the way from Panama. I had a handful at 11ish, and the rest of the bag during my next class.
Oooooh look how artsy that photo of my tuna came out with the fork in the air and the pretty trees. It dawned on me today that I eat a lot of tuna. Which means I post photos of a lot of tuna. What can I say, it’s one of my go-to meals because it’s easy to make in 5 minutes and can be thrown in a container on the go. So I figure it’s high time I share my “recipe” which I put in quotes because as you all know, I eat intuitively and haven’t measured anything in over a year. But here’s a pretty accurately estimate:
- 1 can of white chunk tuna (in water)
- 1 1/2 tbsp full fat mayo
- 2-3 tbsp sweet relish
- (optional) 1/2 tbsp honey dijon mustard
- (optional) 1/2 chopped avocado
Chowed down on 1/2 of a creamy peanut butter & strawberry jelly sandwich during my last class as I waited ever so impatiently to Uber home – hopefully for the last time for awhile. My car has been in the shop since I got home from Panama almost two weeks ago which has been SO frustrating but has also made me appreciate what I have so much more.
After spending about an hour in the car, I got home about 5:15, skyped with Jairo for a bit, then made a quick pre-workout snack before walking to the gym. Still not really sure why I didn’t just eat the other half of the PB&J already made in my bag, but I reached for a spoon of Crack Butter (find it at a farmers market near you if you’re in So Cal!) and a slice of Schär bread which I’ve been loving lately.
After working up a major sweat with Born to Sweat’s new Sweat Series, which I swear is going to be the next Tone it Up just you watch, I came home, turned on the oven, and popped the sweet taters in. Showered, guzzled some water, put a turkey burger on the pan with some green beans, and it was all ready around the same time. Easy peasy and oh so delicious. Ended up sharing the sweet taters with mama while we flipped between The Voice and Dancing with the Stars.
I had a little bit of fresh, farmer’s market, Greek yogurt leftover from Saturday and I mixed it with a spoon of Vega Sport chocolate protein powder and added strawberries for the perfect evening treat!
In the spirit of intuitive-ity, questions for today are
How do you deal with your plans getting interrupted?
How could you work on being more flexible?
What’s your favorite thing you’ve eaten this week?
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