Your chopped salad looks amazing, I love putting an emphasis on fresh, crunchy foods during summer (what else is new?) because the Tucson heat pretty much turns everything to warm mush. Moving past that lovely image. I'm not going on any special "diet", but I am putting a large emphasis on the quality and quantity of foods I'm putting into my body; so no excess sugars, fatty foods, or anything of that nature, and nothing that lacks portion control. I'm trying to turn this into a lifestyle here.
With that being said, I started my day off with two egg whites and 1/2 grapefruit to fuel my morning workout. My workout consisted of 35 minutes on the treadmill (alternating between walking, jogging, and sprinting), and plenty of upper body weights and ab work. Post workout I was starving, and so I warmed up some chicken I had baked the night before, tricolor quinoa from Trader Joe's, and a handful of steamed asparagus.
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| Spiced up the egg whites with some pepper & garlic powder; my breakfast was made classy with tea of course |
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| So yummy! Topped everything with some balsamic vinegar for some extra moisture and flavor |
My day was mainly monopolized by moving things out of my old house, and because I'm on the 3rd floor, that was not an easy task. Especially when it's 110 degrees outside and the AC isn't on. I came back to our house only slightly defeated (I have to finish moving out today), and starving. I made a delicious salad out of spinach, arugula, chopped yellow bell peppers, yellow tomatoes, cabbage, several scoops of quinoa, broccoli, and 1/2 can of light tuna.
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| Topped with balsamic vinegar, it soaks into the quinoa perfectly! |
My friend Lauren came over later in the day, and we decided it would be fun and time well spent to make our home home-cooked dinner. After scouring recipes on Pinterest (of course), we stumbled upon one for spaghetti squash with brussels sprouts and chickpeas. Though it was extremely time consuming, the bulk of the time went into simply baking the spaghetti squash, and after it cooked we sped through the preparation.
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| The spaghetti squash took a while to cook, so we steamed broccoli to munch on in the meantime! |
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| Baked the squash at 400 degrees for 30 minutes, the rotated 1/4 and baked another 30 minutes |
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| Removed the seeds from the squash after slicing in half, then scooped the rest into a big bowl |
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| The brussels sprouts were baked in a pan with truffle salt, pepper, and olive oil for 15 minutes, then combined in a pan with chopped onion (sautéed for 6 minutes prior), fresh minced garlic, and dried basil |
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| Added the spaghetti squash, chickpeas, lemon juice, and more truffle salt pepper: VOILA! Perfection. |
**The full detailed recipe, along with many amazing others, can be found at:
Keep in mind it was 2 people against 1 huge spaghetti squash, and Lauren took home NONE so I now have spaghetti squash for days. Weeks even.
Have an amazing day at work!
Xoxo,
Kim
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