The star of my breakfast this morning was yesterday’s Power Breakfast Granola. I put a half-cup serving of the granola (how great is it that I can use a whole half cup of this stuff and not feel guilty about it?!) over half a cup of nonfat Greek yogurt and sliced some strawberries on top.
Before I met up with my trainer at the gym I ate some unpictured make-shift trail mix. You’ve seen it before, you’re not missing out. Some cereal, chocolate chips, dried fruit, nuts… you know.
My workout today kicked my booty. After about ten minutes of core work, we did a good kettlebell circuit with a 15 lb weight:
- 10 x halos in each direction
- 10 x around the world (low) in each direction
- 15 x swings (center, right, and left)
- 10 x wood chops on a bosu ball on each side
- 10 x front raises on bosu ball in a squat position
- 10 x Russian twists, lifting kettlebell above head in between sides
- 20 x swings (center, right, and left)
Man, oh, MAN! I’m going to seriously feel it in my abs and booty tomorrow. After the gym I rushed back to the office and devoured the leftovers from last night’s White Turkey Chili. Just what I needed on this raining, dreary day.
As delicious as my lunch was (and rightfully so, after the debacle I went through to put it on the table last night), it didn’t hold me over as long as I expected. I broke into my afternoon snack a little early. I had a ‘naner with a tablespoon of cashew butter. I began by smearing the cashew butter on the banana, but then abandoned that idea and ate each one straight. Yes, it’s that good.
On tap for the night: watching “The Wrestler” that Netflix just sent me and perusing my new Clean Eating magazine! Sounds like a Suz kind of evening 🙂
After grocery shopping today I hurried home to create a new breakfast recipe for the week…
Power Breakfast Granola
by chef Rolf Runkel from The Athlete’s Palate Cookbook
Makes six cups
- 2 cups old fashioned oats
- 1/2 cup chopped walnuts
- 2 tbsp flaxseed
- 2 tbsp sunflower seeds
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup dried blueberries
- 1/2 cup chopped dried apricots
- 1/2 cup dried banana chips
- 3 tbsp honey
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
- Pinch of fine sea salt
- Preheat the oven to 350 degrees. Place the oats, nuts, flaxseed, and sunflower seeds on a large cookie sheet and toast for 15 minutes, stirring once or twice to prevent burning.
- Mix the raisins, blueberries, apricots, and banana chips in a large bowl.
- Warm the honey and vanilla extract in a microwave oven. Stir in the cinnamon and salt.
- Add the toasted oat mixture to the dried fruits, and mix until well combined. Pour the honey mixture over the oats and dried fruit and stir until the oats and fruit are slightly sticking.
- Spread the mixture out on foil to cool completely, about 15 minutes.
- Store in an airtight container. Will keep for 10 to 14 days in a cool place. Do not refrigerate.
This is by far the healthiest granola recipe I’ve ever seen, with only 208 calories per 1/2 cup serving. It’s delicious, too! Customize whatever fruit and nuts you prefer.
For dinner, I decided to go with Ellie Krieger’s White Turkey Chili. Although I normally crave chili during colder months, we’re going through a cold front in DC at the moment so I thought it was perfect.
Do not let this simple picture deceive you. Blood, sweat, and tears went into this pot of chili. Warning to all: after seeding poblano peppers, do not forget to THOROUGHLY wash your hands before scratching your eye. Not unless you are an unfeeling, masochistic person do you want to endure that pain (and this coming from someone with a very high pain tolerance). At least this tasted good (thank the good Lord for that…). I may not be making chili again for a while. And thank you to my wonderful boyfriend for Googling what to do when you get poblano pepper juice in your eye while I had my face stuck under the bathroom sink… even if the answer was just “it’ll go away in an hour”.
And then I read more “Naked Lunch” so I would stop feeling sorry for myself. The end.