Gonna be okay…da doot doot just dates…
Yeah, I’m really really ridiculous.
Let’s rewind to this morning so I can show you what I ate. It’s kind of crazy to me that suddenly I’m doing this. When I started blogging I had terrible eating habits and was completely uncomfortable sharing my daily food intake with anybody. Now I’m excited to share what I’ve been eating! I truly attribute it to having this blog – honestly there was no one in my life I could share my eating problems with but through reading blogs I’ve really gotten a great scope of what a healthy lifestyle looks and feels like. I actually feel different in the months since I’ve started blogging.
Today, I challenged myself by NOT planning ahead what I was going to eat. Prior to this, I’ve gotten very off track if I don’t plan. What happened today? See for yourself:
Since I ran out of cinnamon yesterday, I made myself chocolate oats this morning.
This is my lazy-girl version of oatmeal. I cook a bunch of plain steel cut oats every few days and keep the leftovers in the fridge, heated over the stove or microwave at will. Today it was the microwave.
slice bananas thinly over the top,
add a splash of water or almond milk,
then nuke for about a minute. I pull it out of the micro, whip the bananas and the peanut butter up in the oats, dump 2-3 tbsp of cocoa powder over the top, and nuke again for 30 seconds.
Drink my first cup of the day while waiting.
When microed, I stir in the cocoa powder until the oats are nice and chocolatey
then I add my toppings and enjoy.
Today breakfast was chocolate oats with blackberries and bananas, a honey clementine, and coffee.
Today was some damn fine weather. I wore a skirt and flip flops! No, I didn’t wear green. I rocked purple, because spring time makes me feel purple.
Stephen dropped by for lunch again, and we split a bright and veggie-ful salad.
Baby spinach, grilled asparagus, avocado, yellow bell pepper, carrots, cucumber.
Served with an apple and a honey clem. The salad dressing was tehina, lemon juice, olive oil, and pepper.
We went outside to eat on the porch. Gorgeous weather, gorgeous food.
In today’s edition of Scenes From The Inside of My Food Processor, I bring you thin mints and pecan pie balls! Haha, she said balls.
So, into the food processor went these absolutely gorgeous medjool dates, along with some California honey dates my mom brought back from a trip for me.
As usual, pulse away in the ol’ processor until it forms a ball. Ha, she said ball again.
Date paste. Gasm. This was about the point Stephen came and inquired whether there was peanut butter in the date ball (ha) and I started to sing “JUST DATES” to the tune of (any guesses?) “Just Dance” and he looked at me, rolled his eyes, and walked away. I know. I’m ridiculous. And I didn’t even drink today.
Then I ground up pecans and walnuts into a crumbly mixture. Ha. She said walnuts. I know, I’m like five years old.
Then I took half the date ball, half the nuts (omg I’m trying so hard), popped it into the processor with liberal sprinklings of cinnamon, and pulsed away.
Did I mention I got more cinnamon?
Not kidding around this time. I got the big jar.
With the other half of the dates and nuts, I added cacao nibs, cocoa powder, and about a tablespoon of peppermint extract.
When all was done being pulsed, I stuffed the “doughs” into plastic bags and smushed them together. It’s a really, really, really precise and exact method and you need to do it just so, or it won’t work out, at all. Reeally. You have to smush it all together. It’s difficult.
So when I accomplished that feat, into the fridge went my little baggies to chill for a while, then I rolled and shaped.
Thin mints – these actually have a serious Thin Mint quality in the way they melt in your mouth. I think it’s the cocoa powder. I’m considering dipping them in coconut oil chocolate to enhance the thin mint quality even more.
Pecan pie balls – chock full of cinnamon, sweet and nutty just like I want them. I’m obsessed.
And then into the fridge for safekeeping.
Pilates this week has been AMAZING. I’m really feeling an incredible stretching burn after every class. Also, I’ve finally mastered the Open-Legged Rocker, so I’m really excited.
Tonight’s class was so serene and focused for me. My very first class over six months ago was taken as the sun was setting, and my instructor Spencer prompted us all to “face the sun setting over Manhattan,” and that’s how I knew I was hooked. When I entered the studio tonight, the whole place was filled with that beautiful pink light of the sun just beginning to set, and I knew the class was going to be amazing. Throughout the entire hour, we watched the sun setting over Manhattan. It was sheer perfection.
After my blissful hour on the mat, I came home to make dinner and chill out. No getting drunk and dropping a class before a midterm for me this year, sorry to disappoint!
But dinner did NOT disappoint:
Leftover quinoa from yesterday’s beet green dolmas (with sundried tomato, rasins, pine nuts, and spices), grilled asparagus, steamed beet greens, grilled yellow peppers, and carrots.
With marinara+tehina dipping sauce, a grapefruit, and green+peppermint tea.
Dessert? Balls, of course.
I’m working on a new work out playlist. Does anyone have any fun tunes to recommend? Anything goes!
Hope you all had a green-filled St Patty’s Day! Since I’m in sweats and in bed, I’m clearly not going out tonight but if you are, I hope you’re having fun, and if you’re not, I hope you’re having fun!