Wednesday, March 9, 2011

Back to Macro and Feeling Good

I admit it.  I've been a bit off track with my eating lately.  Yes, there has been a lot of eating out...there have been some (gasp).  I know, I know!  So for the last three days I've been focusing mostly on macro again, and it feels so good!  My cheeks are rosy, my energy is up, and I'm just feeling more balanced overall.  Here's a sample menu, to give you an idea of how I kept my meals mostly macro:


  • Breakfast - Oatmeal with a small teaspoon of maple syrup
  • Lunch - half a sweet potato (I had a late breakfast that day...I made up for it with dinner though)
  • Dinner - brown rice, arame with carrots & onions, sauteed shredded cabbage drizzled with flax seed oil, ume vinegar and gomashio, and seasoned mixed beets (recipe below)
  • Breakfast - miso soup with bok choy and dark greens, leftover rice pilaf (added some sauteed cabbage to freshen it up), natto and toasted nori
  • Lunch - stir-fried soba noodles with veggies
  • Dinner - I'm planning veggie soup with a side of whole grain bread
I was so tempted to make coffee this morning, but instead I brewed some kukicha tea and tried to forget about the taste of rich, creamy espresso...(single teardrop)...

After finishing dinner on Monday, The Boy told me he was so glad to have me as his wife because I cook healthy meals that he likes, and needs, to eat.  Awwwww :)

Seasoned Mixed Beets:
Serves 4 as a small side dish

12 small golden and chioggia beets, peeled and quartered
1 Tbs brown rice syrup
4 Tbs apple cider vinegar

In a large pot with a lid, steam beets in 1/2 cup of water until tender, about 20 minutes.  Strain and toss gently with brown rice syrup and vinegar.  Serve warm or chilled.

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