THR33 Things Thursday

ONE: Feelin' Craptastic  

Since the weekend, I have been feeling a head cold creeping on...I would feel "kind of crappy" but it never really got worse. Yesterday, I was feeling quite fabulous, got out for a great run in some crazy winds. No biggie...then about 1:30pm yesterday I felt it attack. Literally attack me...and my entire head and neck.

My ears felt full. My throat was sore. My nose got all stuffed up. This incredible sinus headache took hold.

BAM!

Just like that...sick. I don't have time for sick.

I HAD to work last night and by the time my last appointment was there, I was feeling chills and my body was hurting. Went home and got right into bed. I was freezing!! 3 giant, thick, fuzzy blankets on me and I think I finally warmed up. I did not sleep well since my back and neck were just SORE. I could only breathe through my mouth so I kept waking up, drinking water. 

I have a TT swim on the plan today-just tried to get ready for it and when I felt dizzy just putting stuff into my swim bag, I decided maybe I should not be trying to swim--or drive with Lola in the car---for that matter. Looks like today is a rest day.
Sadly, I do not feel relief knowing today has been declared a rest day.
I feel like a failure. I have NO CONTROL of this and that is utterly frustrating to me.

Ok....totally done whining now.

TWO: VEGGIES

So, Coach Awesome totally sent a "warning" email regarding this recovery week-

You are extremely susceptible to illness this week. I just want to warn you, you will be on a tightrope so do all that you can to remain healthy and use hand sanitizer.  Extra rest, extra lemons, and extra kale are all extremely good ideas. 

(she's so freaking smart)

Now, I have been been doing lots of thinking the last couple weeks about food and nutrition. I am always a supporter of eating clean and have been considering adding more vegetable based meals to my current repitoire. I don't have any intention of going meatless but I don't see any harm in cutting back a bit on the meats and trying something "different". I am getting kind of bored eating the same things over and over-I love veggies, so why not, right? I even had a Meatless Monday this week. 

Seeing that I am making more veggie based meals and incorporating more spinach and kale into my everyday eats, Hubby expressed concern about me going VEGAN (not sure why he thinks this or why he'd care but....) I assured him that I do not have any intention of going vegan at this time however, expect to see even more veggies. He would be content if we only ever ate pork tenderloin and grilled potatoes. 

THR33: WIAW 

What I ate Wednesday (literally) in pictures:

Breakfast:

Old Fashioned Oats with blueberries, 2 egg whites and almond milk.
I topped the oats with a small drizzle of honey for a dash of sweetness. I used Wyman's of Maine frozen wild blueberries to make the oatmeal and added fresh blueberries.

We LOVE blueberries.

Post Run Snack:

Blueberry & Spinach smoothie

My GIANT sized bag of Wyman's Maine blueberries

fresh, organic baby spinach

Blueberries, Spinach, Almond milk, Greek yogurt and a small scoop of protein powder

Added a tablespoon of chia 

Afternoon Snack:

A cup of Earl Grey tea and fresh pineapple

More tea:

Coach's secret brew with the addition of green tea x 10

On the GO!
Off to work so I needed something easy and quick!

 A slice of whole wheat bread with Justin's almond butter, a giant jug of water and Coconut water

Eating while driving and yes, taking pictures.

DANGER!!!

By the time I was at work, I was feeling pretty awful. I had a big iced tea at work and refilled my water jug.

As soon as I got home, I filled a bowl with some leftover Navajo Stew, some steamed broccoli and topped it with some avocado.

Did you enter my Tough Chik giveaway ??

Veggie-licious

I like to eat. I like to cook.

I mean, really, this should be no surprise since not too long ago, I rocked the scales at 250+ lbs but the big difference is NOW I make wholesome, quality food choices. 

I gave up processed foods, take-out and junk food in exchange for fruits, veggies, whole grains and lean proteins. One of my favorite things to do is take a not-too-good for you recipe and tweak it into a cleaner version. I love bouncing around online searching for new, healthy recipes-twitter, blogs, etc.

Last week I hit the jackpot with a couple vegetarian recipes that I wanted to share with you-

While I was on Twitter,  Erin (fellow triathlete/Mom/foodie) was Tweeting about a soup she was making which lead to her posting a link to the recipe on her blog: Chipotle And Roasted Garlic Butternut Squash Soup 

I love spice and chipotle is one of my favorite flavors, so add in the sweetness of Butternut squash and roasted garlic and I could smell a winner. 

From THAT Tweet, to another Tweet linking me to a recipe for Navajo Stew from Moosewood Restaurants in Ithaca, NY

Here is the recipe as it appears on the Moosewood website:

NAVAJO STEW

Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.

Serves: 4

Ingredients

• 2 medium sweet potatoes
• 2 red or green bell peppers
• 1 large onion
• 4 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 15-ounce can of tomatoes
• 1 tablespoon canned chipotles in adobo sauce
• 2 cup chopped fresh cilantro
• 1 15-ounce can of butter beans or black beans, drained
• flatbread (tortillas, lavash, or pita)
• plain yogurt or sour cream

Instructions

Preheat the oven to 450°. Lightly oil a baking sheet. Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes.Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy. While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside.

When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes. A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream and warmed flatbread on the side.

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I made a few tweaks to this recipe-not many, just a few. I was craving something more STOUP (stew and soup-a thick soup). So I chopped and seasoned the sweet potato, red pepper, onion, garlic as directed

and I roasted them until they were yummy goodness

I used my favorite old soup pot from my Grandmother (aka Mem) and added two cups of my homemade chicken stock. Then I added in a large can (28 oz) of no-salt-added whole tomatoes and the juice, a large bunch of cilantro, two large chipotle peppers and some of the adobo sauce.

 I brought this to a simmer and then used my immersion blender to whiz it all up. 

I then added a large (26 oz) can of drained black beans

I let this gently simmer on the stop top for just a bit, then shut it off and went to work. 

When I returned home a couple hours later, the stoup took on a rich, smoky flavor. The sweet from the roasted veggies brought such balance to the taste of this dish. This is such hearty stoup, even confirmed carnivores (like myself) will not be missing the meat!

This made quite a bit so not only did we have plenty for dinner, there were lots of leftovers for the next day which I happily had for lunch.

 I skipped the sour cream/yogurt garnish and instead opted for some avacado slices-yummm.

A definite winner and I will be adding this to the regular rotation of winter dishes I make. 
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I ended up having a Meatless Monday unintentionally-
on the way to teach bootcamp I had a PureFit bar and a bottle of water
then when I got home I had a breakfast of Kashi Heart to Heart with blueberries and almond milk
Lunch was a veggie wrap with garlic hummus, Siracha, lettuce, carrots, cukes, sprouts and avacado

My afternoon snack was some Greek yogurt with blackberries and blueberries

Then of course, last night dinner was that fabulous Navajo Stew!!


What is your favorite meatless dish??
Where do you go to find new recipes??


Did you enter my Tough Chik giveaway?? Go...do it :)