And allergies, UGH. Not to be a downer because I’ll take this gorgeous 70 degree weather with allergies over the hurricane-like rain of last weekend or the snow and cold of the few weekends before that any day!
I had full intentions to post last night but the Benadryl I took kicked in before I got a chance to. I was at my wit’s end yesterday with what I suspect is a combo of allergies and my never-ending sinus issues so I stopped by the store to pick up Benadryl to hopefully stop some of the itching and inflammation and just make me sleep for awhile. It worked and I feel a bit better today.
I won’t bore you with the specifics of this week’s workouts (2 days spin and 2 days lifting) because I was feeling so crappy that my lifting days were just not all that great. I’m hoping that I’ll be back to my normal self on Monday and be ready to really lift some heavy weights!
So onto some food.
I’m enjoying my usual weekend breakfast of quinoa flakes with my usual combo of half banana cooked in/half scoop vanilla protein powder/tbsp. ground flax/cinnamon/almond butter, but this time topped it with some shredded coconut.
The coconut was a yummy addition. While I really love quinoa flakes something about it being so warm today and eating the warm quinoa just seemed off. I think I need to find a summer weekend breakfast. Not sure what that will be yet. Last year it was always scrambled eggs with turkey bacon and Ezekiel toast, but since I’m not eating eggs or wheat regularly right now I’ll have to be creative.
Last night I was in the mood for some Mexican and I had some avocado that I wanted to use up. I didn’t have any packaged taco seasoning and I’m not a huge fan of the flavor of taco seasoning packets anyway so found a recipe that I tweaked slightly based on the spices I had on hand.
The original taco seasoning recipe can be found here.
I cooked up some ground turkey with some chopped onion and red pepper and then added 1/4 tsp. garlic powder, 1/4 teaspoon oregano, 1/2 tsp. paprika, 1/2 teaspoon crushed red pepper flakes, sprinkling salt and pepper. I doubled the amount of crushed red pepper flakes because I didn’t have the chili powder the recipe called for and it was spicy! A little too spicy so I probably wouldn’t add that much next time. I topped this with some reduced fat cheddar, a dallop of Greek yogurt, and chopped avocado.
This was really good and really easy, just the way I like it! This was my first time using Greek yogurt as sour cream and I thought I was going to hate it but I was pleasantly surprised. I don’t think it tasted exactly like sour cream but it added a nice amount of creaminess.
I had this along with a salad tossed with olive oil and white balsamic and chopped onion, chopped red peppers, sprinkled with salt, pepper, oregano, basil, garlic, and of course a generous sprinkling of parmesan cheese. This is one of my favorite salad combos and think I will be making it a lot more now that the weather is getting warmer. There’s something about nice weather that makes me want salad.
I hadn’t used white balsamic in awhile because I had run out and kept forgetting to get more. This is by far my favorite vinegar to use for salads. It’s not as tart as regular balsamic and just has a really nice flavor.
I realize the flavors of the salad don’t necessarily go with the flavors of the turkey taco bowl but I don’t mind. I actually do that all the time, although I’m sure some people would think that’s weird.
Later on I decided to make a protein cake. I’ve tried (and failed) in the past to make microwaved protein cakes/muffins and they never really came out all that good, but April’s always delicious looking protein concoctions inspired me to start experimenting again.
I noticed that when you leave out the egg the cake doesn’t really stick together in one piece and comes out more like a crumble, so that’s been what I’ve been having. That’s OK because while I may not look pretty it still tastes good. However last night I left out the egg again and it did stay in one piece this time. Not sure why this happened but it did.
This was half a scoop of vanilla whey protein powder, 1/4 tsp. baking powder, 1 tbsp. ground flax, cinnamon, and just enough milk to make it wet. Cooked for 40 seconds and topped with raspberry jam and almond butter. While this one stuck together it was also really dry. So the experiments will continue! At least these are coming out edible. I did receive a tip from someone who told me that if you use a mix of whey and casein protein powder instead of just straight whey it will come out way better. Sometime in the near future I plan on getting my hands on some!
Some questions! Do you eat random food combinations or do your main dish and side dishes always go together? I eat random combos all the time.
Do you eat different foods depending on the time of year? For the most part I eat a lot of the same stuff but I find I want salad more when it’s warm out.