Weekly eats!

Hi there!

So, sometimes I get questions about what I eat or how I can even eat as much as I do!

Well, for starters, my muscles are HUNGRY! And, once I get back to running, I’m might even need to ADD a little. I’ll be RUNGRY. *tee hee*

It’s weird – some of the people I work with at my day job have these huge misconceptions about my diet. Some think I’m vegan (make vegan muffins ONCE for a colleague who actually IS vegan and suddenly, they’re glaring at me when I’m heating up chicken or meat sauce or whatever in the kitchen), others think I’m only organic (which is not too far off base but I’m not quite there yet), and some think I never eat sweets or junk food. Um, hello, have you even MET me?

Anyway, I decided it might be a good idea to do a weekly eats post for a couple of reasons: one – to give you an idea of what I really eat outside of all those healthy recipes I like to create and/or share; two – to show you that I actually do eat what I’ve prepped on Sundays; and three– to kinda keep track of what I’m doing so maybe I can figure out what’s been bugging my tummy lately.

It’s not an allergy, I’m fairly certain. There’s just something with my diet that, well, makes my tummy a little disagreeable at times. Or mostly every day. I will spare you the gory details. You’re welcome. J Back when I was running, I attributed it to the dreaded “runner’s tummy.” But, um, yeah, haven’t been doing that running thing for like 9 weeks now so you think that would have righted itself. It hasn’t. *sigh*

Additionally, I don’t have a gall bladder so I have to be really careful about the fat I consume – both good and bad. I could literally eat nut butters all day long but that’s not really a good thing for me to do. No matter how much I want to. Makes my tummy angry in a whole different way. Ugh. So, I have to be smart and not eat too much nut butter and avocado on the same day. Where’s the fun in that? Gah! Separately, in my own private journal, I’m keeping track of how my tummy reacts to the foods I’ve eaten. Again, you’re welcome.  🙂



Monday – 2 egg white omelet with mozzarella cheese, 2 Al Fresco maple apple chicken sausages, 1 sliced tomato (from the Farmer’s Market!), 2 pieces bakery Brioche toast with grass-fed butter and low-sugar grape jam and orange juice

Tuesday – oatmeal with cinnamon, honey, chia seeds, almond butter, banana and blueberries & orange juice

Wednesday – 2 egg white omelet with mozzarella cheese, 2 maple apple chicken sausages, 1 sliced tomato, 2 pieces bakery Brioche toast with avocado mash (sorta) and orange juice

Thursday – same as Tuesday – oatmeal with cinnamon, honey, chia seeds, almond butter, banana and blueberries & orange juice

Friday – see Tuesday and Thursday. Nope, not boring at all.


Morning snacks:

Monday – Banana oatmeal bread, pecan butter, strawberries

Tuesday – Chobani nonfat plain Greek yogurt with ¾ cup Kashi Toasted Berry Crumble and strawberries

Wednesday – Banana oatmeal bread, almond butter, banana

Thursday – Chobani nonfat plain Greek yogurt with ¼ cup Love Crunch granola. Totally BUMMED that I forgot my strawberries!!

Friday – Chobani peach Greek yogurt with 1/4 cup Love Crunch granola, and blueberries. I don’t normally do flavored yogurt because of the extra added sugar but something made me want to try it. It wasn’t bad. I still prefer the plain.



Monday – roast chicken, roasted sweet potato, ½ avocado, 2 mini cucumbers

Tuesday – Ginormous salad with roast chicken, ½ cup black beans, mini bell peppers, sliced cucumber, and feta cheese.

Wednesday – roasted sweet potato topped with roast chicken and ½ cup black beans, red bell pepper, and sliced cucumbers and a Clementine for dessert

Thursday – sandwich – roast chicken on Bakery Brioche bread slathered with hummus and topped with mozzarella cheese, field greens, farmer’s market tomato and cucumber, some baby bell peppers, Boulder Canyon Avocado Oil kettle cooked chips, and a clementine for dessert. 🙂

Friday – sandwich – pretty much the same as yesterday except the bread is homemade whole wheat (thank you bread machine!), red bell pepper strips, blue corn tortilla chips and Wholly Guacamole.


PM snacks:

Monday – Laughing Cow cheese, pretzel chips, seedless red grapes

Tuesday – Bacon jerky and 2 Clementines

Wednesday – Bacon jerky and red seedless grapes

Thursday – Carob Chip Perfect Bar – HOLY. YUM!

Friday – my office closed early so I went to the 4pm CrossFit class. Snack is in the next category.


Pre-CrossFit eats

Monday – Think Thin Brownie Crunch High Protein Bar

Tuesday – GoMacro Protein Paradise cashew caramel bar

Wednesday – GoMacro Protein Purity sunflower butter + chocolate bar

Thursday – no CrossFit today so no pre-CrossFit eats

Friday – Think Thin Brownie Crunch High Protein Bar



Monday – Gilbert’s Beef & Blue Sausage, leftover roasted acorn squash & Asian pear

Tuesday – a bowl of Quaker Oatmeal Squares cereal with some blueberries. #dontjudgeme

Wednesday – 2 slices Pizza Hut ham and pineapple pizza (hey, it was waiting for me when I got home!), a piece of pumpkin pie, and a bourbon. Yes, a bourbon.

Thursday – 2 taco boats: Ortega Fiesta Flats taco shells, black beans, farmer’s market ground beef with taco seasoning, cheddar cheese, field greens, fresh farmer’s market tomato, and sliced avocado. Green beans on the side. Om nom nom!

Friday – Gilbert’s “The Froman” beef frank with spicy mustard and sweet relish and Maple Bacon kettle chips

The weekend kinda got away from me what with our social life and food prep and all so I didn’t document anything. Next week, I promise!!

Although, I’m definitely not as strict and focused on the weekends.

Talk to me: Do you tend to eat the same things every day? What do you like to eat after a workout?

– jennifer

The best sandwich bread in the history of the world

Hi there!


So, I’ve been making my own bread lately in an effort to save some money and make sure we aren’t eating any funky stuff.

Seriously, those breads that you buy at the store aren’t all they’re cracked up to be.

They seem like they should be good, all healthy and cracked wheat and nuts and seeds and all.


Some really weird stuff allowed in there.

Look it up but consider yourself warned.



You should just trust me and bake your own.

Besides, there’s something calming and fabulous about making your own bread.

Now, I know what you’re thinking.

Really, I do!

It’s a gift, actually.

You’re thinking that baking bread takes ALL DAY.


Um, I got your back. 🙂

You’re looking at about a 2 hour time investment.

That’s all.

For freshly baked bread.

From your own oven.

loaf pan

The smell of bread baking can fill more than just a house – it can fill your soul.

I mean, just think about the times you’ve walked past a bakery, whether it be in a grocery store or out on a quaint main street, and smelled freshly baked bread.

It’s like heaven!

You know your nose tipped up and wanted to follow those amazing wafting odors like your feet were floating just above the ground and had a mind of their own.



So, when I recreated a recipe (of course, I recreated it.  This is ME we’re talking about here!) that received a hearty stamp of approval, I’ve been sticking with it. Haven’t bought a loaf of bread in a couple of months, actually. 🙂

This bread is PERFECT for sandwiches of all kinds!


Or, you could just toast up a slice and slather it with some peanut butter.

pb toast

So. Amazing.

And so much better than anything you’ll find wrapped in plastic with a date stamped on it.

I promise. 🙂

Om nom nom!

The Best Sandwich Bread
makes 1 loaf

2 – 2 1/4 cups unbleached all-purpose flour
1 1/2 cups white whole wheat flour (I use King Arthur for both)
2 tablespoons toasted wheat germ
1 tablespoon chia seeds
2 teaspoons salt
1 cup warm milk (about 110 degrees) (I use 1% but you can use what you have)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons raw honey
1 envelope (about 2 1/4 teaspoons) instant yeast

1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the oven temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven.

2. Mix 2 cups unbleached flour, 1 1/2 cups white whole wheat flour, wheat germ, chia seeds, and salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup. Turn the mixer on to low and slowly add the liquid to the flour mixture. When the dough comes together, increase the speed to medium and mix unit the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. If, after 5 minutes of kneading, the dough is still sticking to the sides of the bowl, add the remaining flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky. Turn the dough out onto a lightly floured surface; knead to form a smooth, round ball, about 15 seconds.

3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.

4. Gently pat the dough into an 8-inch square that measures 1-inch thick. Starting front the side farthest away from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 x 5-inch loaf pan and press it gently so it touches all sides of the pan. Cover pan with plastic wrap and set aside until the dough almost doubles, 20 to 30 minutes.

5. Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Bring 2 cups of water to a boil and pour into an empty baking pan. Place on bottom rack of oven and set the loaf pan on the middle rack. Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees, about 40 to 50 minutes. Remove the bread from the pan, transfer to a wire rack and cool to room temperature.

full loaf

6. Enjoy!

*Recipe adapted from Cook’s Illustrated

Talk to me – What’s your favorite sandwich? Do you pile it high like a Dagwood or do you believe in “less is more?”

– jennifer

Birthday … burpees??? Eat the Bowl Bean Salsa

Hello! It’s Wednesday!

hooray wednesday!

Okay, honestly, that cat has way more energy than I do right now. You see, I went to CrossFit last night.


Brutal workout. The “filthy 40” in honor of one of the coaches’ 40th birthday. I prefer to celebrate my birthday with wine and cake. He clearly prefers to punish people. With burpees.

And other things. Like kettlebell swings.


Then, for some reason, I thought it was a good idea to get up before any sane person this morning and go to CrossFit AGAIN. 12 hours later. What’s wrong with me? #canyousayaddict


More burpees. Yay.

You’re probably wondering what an MU is. Muscle up.


*sigh* I miss running. But, you know what? I LOVE CrossFit! I really do! One day, I’ll post a video of me doing a muscle up. One day. It might be a while so don’t hold your breath waiting. You will definitely perish. That would be bad.

With all this extra CrossFit I’ve been doing, I need to make sure I’m getting plenty of protein to help repair my muscles. Plus, protein will help heal my muscle strain so I can get back out the door and run! And yes, CrossFit helps too because it’s building strength. Most muscle strains that derive from overuse injuries are usually caused by a strength imbalance and a lack of stretching. So, I’m building strength, making sure I stretch and gobbling up protein!

I found this recipe in my Abs Diet Cookbook. It’s essentially a salad/salsa that you eat out of a red pepper bowl. I. Love. Red. Pepper. LOVE. Super easy, yummy, healthy and a change-up in your lunchbox! Of course, you could serve this at dinner time, too so don’t feel like it’s only a lunch food. I’ve paired it with some additional protein – tuna – and some more veggies because, well, veggies are good. You could certainly add some avocado or guacamole to this dish if you have it. Om nom nom!

Guacamole – yay or nay?
Is it just me or is everyone tired today?


Eat the Bowl Bean Salsa
makes 2 servings

1 can (15 ounce) black beans, rinsed and drained
2 medium tomatoes, diced
2 tablespoons frozen orange juice concentrate
1/2 cup chopped fresh cilantro (you can certainly sub parsley if you’re not a cilantro fan)
2 large red bell peppers

1. Mix the beans, tomatoes, orange juice concentrate, and cilantro in a small bowl. Season with salt. Refrigerate at least 30 minutes to allow the flavors to blend.

2. Slice the top off of the peppers and scoop out the core and the seeds. Fill with the bean mixture. Gobble it up.

Per serving:
Calories 282; Fat 2.4g (saturated .1g); Sodium 669mg; Protein 14.7g; Carbohydrates 49.4g

– jennifer