I’m pretty sure I never want to eat again. Okay, that’s a lie, a life sans eating is no life at all. I have, however, definitely hit the crappy food wall.
Have you been there? When it doesn’t matter how good it tastes, your body is just over eating anything fried, smothered in cheese, or covered in chocolate? This weekend was spent on airplanes with a brief layover in Dallas to watch two of the most creative and talented people I know get married in a fairytale wedding.
There was much Tex-Mex to be eaten. And, oh, how I ate it. This may have actually been the first wedding I’ve ever been to with really good food.
The best part of the weekend, I mean besides seeing the beautiful couple get married, was being unplugged. So much of my life is focused around being connected to the internet all the time. A whole weekend to sit in itty-bitty airplane chairs, take long showers, read a book (actually two), take a walk in a random city, shake my groove thang…it was so nice.
I’m glad to be home now. Home with my comfort zone of food, home with my gym membership and and room dedicated solely to the ancient art of exercise videos. (Not that I’ve used my gym membership or DVD collection yet, but I fully intend to…soon, someday soon.)
To celebrate my homecoming, and renewed devotion to clean eating, I came home from work today and made a big pot of white bean and kale soup (vegetarian) to bring for lunch the rest of the week. As far as I’m concerned, it’s almost impossible to make kale unhealthy. Fried kale just doesn’t sound all that appetizing.
See doesn’t it all just look super-duper healthy:
Don’t worry, you’ll be seeing more of it all week long.
Now for the food that I actually ate today:
Lowfat peach yogurt
Whole grain toast w/organic peanutbutter
I hit up Whole Foods for lunch today, their soup is good, but not as good as mine 😉
Salad with arugala, tomato, carrot, roast eggplant and chickpeas, olives, Asiago cheese, and red wine vinegar
Mushroom barley soup
Cashew Cookie Larabar
Stir fry with tofu, broccoli, mushrooms, peppers, teryaki sauce, and brown rice
While technically fried, I do try and cut the amount of oil I need, by briefly steaming the vegetables before the pan, and baking the tofu first. That way, most of the cooking is already done and I only need a little bit of oil to help mesh the flavors and give a slight crisp.