It’s one of my favorite times of the year. The birds are chirping, the flowers are in full bloom, and we are starting to head outdoors as much as possible. However; while Spring is certainly a joyful time for the weather; it does happen to lead into the dreadful bikini season. This means that I need to start cleaning up my eating act. Let’s face it; a winter full of travels, holidays, and warm comfort foods leads has led to some soft spots in my routine (and body….eeeek). With all of this said, I am going to try (emphasis on try) to eat better whenever possible. But, It’s all about balance.
Life has been hectic lately to say the least. Working a full time job, planning a wedding, keeping up with the blog, getting in my crossfit workouts four days a week and juggling my very busy personal life is not an easy task. Is it rewarding? Yes, but certainly not simple. In the midst of falling behind with Behind the Plates posts and social media updates I have also hit an innovative block. I started to be more serious about my wedding diet once the New Year came around. In addition to taking an overall healthier approach to meals, I also have decided to give up one thing entirely each month in order to keep up the motivation. Last month it was alcohol. February has been a dairy free (to the best of my ability) month. Next month the attempt to give up gluten will start.
Every few months I have a special lunch outing with a core group of work colleagues. It’s rare that we can all align our busy calendars so it’s typically only four times a year that we are able to escape. Over the course of the nearly four years I have been venturing out with this group we have come to create a lunch tradition. It involves going to our favorite downtown Princeton spot, Teresa’s, followed by a scoop of ice cream at Halo Pub. I have long since wanted to write a post about this dynamic lunch duo. However; I ALWAYS end up diving into my lunch before remembering to photograph. So here is my promise that on our next return I will manage to pull it together for a review!
I recently had a craving for a dish that I can probably count on less than one hand how many times I have ate it. I thought that was the weirdest thing to get a craving for something you haven’t consumed any time in recent history (honestly I cannot remember when I even last had this meal). But, I guess that’s how hankerings work, they come when you don’t expect it. The dish I am talking about is cold sesame noodles. From my memory I remember them having a distinct bitter yet creamy flavor from the sesame and peanuts. Because I had all the ingredients in my house to make these, I decided to fulfill my craving without calling for take-out delivery.
During the summer I tend to eat a lot of salads. They are a cool and crisp relief on those sticky summer nights. With salad the possibilities are endless. Yet, I tend to fall into the same hum drum everyday salad routine. This year I have tried to break out of the monotony. First came, the Watermelon and Arugula salad (which was a big hit with all of you!) and now…. the Crab Cobb Salad Stacks.
I made a dreamy little zucchini and feta pie recently and I just had to share it all of you. I’m salivating just thinking about it. It was fluffy and light like a soufflé, rich in flavor from the cheese, and vibrant and fresh with the farmer’s market zucchini! It truly tasted like there was so much more effort put into it then just dumping all the ingredients in a bowl, pouring it into a pie plate and baking (it’s that easy folks!). I ate this for breakfast (my rationale: it has a few eggs in it….), lunch and dinner the week I made it. I’ll be making this little number again and again!
The beach outings, backyard barbeques, and park picnic time of year has arrived. I cannot believe this weekend kicks off our summer season, and I cannot be more excited for it! Our weekend schedules are about to get packed up with parties. And these parties will most likely be full of beer, burgers, and hotdogs. They are the staples. While I love them all, having them week after week doesn’t do wonders for my healthy eating routine. This summer I hope to share some recipes for you to incorporate into your weekend meals that bring a healthier option to the table.
Lettuce cups are such a fun vessel to get creative with the fillings. The bright, crisp lettuce can take on pretty much any flavor combination you fill it with. While using Thai ingredient is far from outside the box for lettuce wraps, it really does make for a delicious meal.
If you haven’t read one of my recent posts, then you might not know I have gone Paleo for the month. My Crossfit gym is hosting a 30 day challenge that not only includes this caveman diet, but also a daily water intake test, a mile run benchmark and extra points for daily gym workouts. The winner gets a whopping $380 (2/3 of the challenge sign-up fee pot). Aside from the fact that I’ll pretty much join in on most challenges because I’m a major sucker for competition; I’m also saving for a wedding. Needless to say, I hopped on the bandwagon. This challenge has not only tested my physical agility and mental stability (I’ve had some pretty close calls on completely losing “my ish” due to sugar, carb and dairy withdrawal….lol); but it has also set me to task in the kitchen. I am not someone who is ok with eating just grilled chicken breast and steamed vegetables every night. For that very reason, creating innovative recipes that meet the Paleo requirements is necessary and it has been an adventure.
This whole wedding budget thing is harder than I expected! While attempting to save for our dream day the fiancé and I are trying to learn to cut corners. In the past we thought nothing of going to grab a casual weekend lunch because we were simply too lazy to cook (and by we…I mean “I”). One of the easier ways to save a little extra is to cut out unnecessary expenditures like these lunch outings. I would much rather go to one or two awesome dinners out a month then use up our restaurant outing budget on small lunches here and there. Now that we would no longer be dining out every weekend for lunch I had to start coming up with ideas to whip up at home. The key word for these meals was that they needed to be simple. After long, busy work weeks, I want nothing more than to make my life easier on my two “rest” days.