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Nailed it!

How has everyone’s weekend been? After being out of town for 10 days and then working all week, it was nice to have a weekend to relax, catch up on {some} stuff, and do whatever I felt like :-).

On Saturday morning I went on an awesome trail run with my friend Kendra and her dog. We covered 6.6 miles with 1,300 feet of elevation gain, most of which was in the first two miles. I felt great when the trail was nice and flat, but Kendra killed me on the hills. I guess we can tell where each of us has spent our time training. Beforehand, I had a bowl of quinoa porridge to fuel up (man, I think it is time to add some variety to my breakfasts!).

This one had fresh blueberries, vanilla, 1/2 serving brown rice protein powder, 1/2 teaspoon coconut butter, 1 teaspoon cashew butter, honey and sea salt. I kept the protein and fat (coconut and cashew butter) to a minimum, because I wanted a quick digesting breakfast to fuel my run–it worked gloriously. After our run, I had some dried strawberries, apricots, almonds, and LOTS of water.

For lunch I had a giant egg scramble.

  • 1/2 teaspoon coconut oil
  • ~1 tablespoon each onion, carrot, green pepper, diced
  • 1 clove garlic
  • 2 handfuls cabbage slaw mix
  • 1 slice deli roast beef
  • 2 pasture raised eggs
  • salt and pepper
  • dried oregano (the Food Of The Day #1)
  • 1/4 cup avocado
  • 1/2 tomato (from my Mom’s garden), diced
  • dollop of hummus
  • Spinach

We spent the afternoon looking at a few potential wedding venues. And GOOD NEWS–we finally found our future wedding site! We are both super excited about it and glad to have the venue chosen and a date set. Now it is time to plan all the little details!

I took a much needed afternoon nap before we headed to The Med for our engagement party, hosted by my Dad! This was only the second time our two families had met and it was the first location where my family first me the fiance. I had a insalata mista with mixed greens, onion, carrot, cucumber, tomato, evoo, balsamic, s + p, the grilled salmon with just evoo, s+p, steamed asparagus (the accidental Food Of The Day #2, because they didn’t have any other veggies for steaming), plain old basmati rice, and 1.5 glasses of merlot. I would post a picture, but I was so excited to be spending time with everyone that I forgot to take a picture until…

it was almost gone! Whoops. Unfortunately, something did not sit well with me from dinner. I woke up at 12:00 AM feeling queasy. I don’t feel like I had a reaction to something, I feel like I actually ate something that was bad. Luckily, it passed pretty quickly. I still need to be a little careful while eating out.

This morning I woke up with some warm decaf Earl Grey with some fresh frothy cashew milk

and had some {more} quinoa porridge with raspberries, cashew butter, and honey, before I went to yoga. The class was incredible! I felt so light and invigorated afterwards. The instructor talked about 9/11 and how we need to let go of the burden of suffering and let our light shine through. His words made for a nice contemplation and remembrance of 9/11 during and after we practiced. I later followed it up with another Paleo inspired egg scramble repeat.

This one had 1 teaspoon coconut oil, onion, carrot, 2 handfuls cabbage cole slaw mix, ~2 ounces grass fed organic grown beef (got my iron in this weekend), 1 teaspoon coconut aminos, 2 teaspoons brown rice vinegar, spinach, salt and pepper. This one kept me nice and full while I did some meal planning and grocery shopping for the week.

I love cooking on Sunday evenings when we haven’t had too much going on during the day. Tonight I decided to try something that I have had my eye on for a while now. I have been craving pizza, because, well, I always crave pizza, so I decided to give Ashley’s Herbed Socca Pizza crust a try. I followed her method exactly, with the exception of using a 9×9 square baking dish and skipping on the rosemary, because I have not added it back in to my diet yet. While the dough was cooking I made a tomato green pepper sauce in my Vita inspired by a pasta sauce in last month’s Clean Eating Magazine. The fiance refers to this one as a tomato pesto like sauce. It is great sauteed with vegetables, tossed with pasta, and on top of pizza!

Fresh Tomato and Green Pepper Sauce

  • 2 tomatoes, roughly chopped
  • 1/2 green pepper, roughly chopped
  • 1/2 cup sun dried tomatoes
  • 1/4 cup raw unsalted cashews
  • 1/4 cup whole fresh basil leaves (Food Of The Day!)
  • 1 clove garlic
  • 1 shallot, halved
  • 1-2 tablespoons apple cider vinegar
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  1. Throw ingredients in a good blender or food processor and blend!

I also whipped up a cashew “cheese” inspired by this recipe.

Cashew “Cheese”

  • 1 cup raw unsalted cashews, soaked for at least 4 hours
  • 1 small clove garlic
  • juice from 1/2 lemon
  • 5 tablespoons water
  • 1/2 teaspoon evoo (optional)
  • 1/8-1/4 teaspoon sea salt
  • freshly ground black pepper

20 minutes before the herbed socca crust was done baking, I threw in an organic chicken breast coated with a combo of 1 1/2 teaspoon dried parsley, 1/2 teaspoon basil, 1/4 teaspoon garlic powder, 1/8 teaspoon sea salt, and 1/8 teaspoon freshly ground black pepper. Boneless, skinless chicken breasts cook to perfection at 375 for 20 minutes, every time, it is so simple. When the crust was done, I popped it out, and placed it on a baking sheet.

Topped it with a layer of the tomato green pepper sauce.

And toppings.

  • Green pepper
  • Red onion
  • Diced chicken breast (optional)
  • Sun dried tomatoes, sliced
  • Kalamata olives, sliced
  • Dollops of cashew cheese
  • Freshly ground black pepper

Threw it back in the oven for 6 minutes, topped with sliced basil, and savored!

This was fantastic! I was able to pick up the crust and eat it like an actual pizza (very satisfying) and I really liked the texture and flavor of the garbanzo bean flour. It was not crunchy in the way I like my pizza, but definitely an excellent gluten free alternative. It was also very filling! I couldn’t even finish what I put on my plate, and I ended up adding it to the other half to have for lunch tomorrow. Thanks Ashley!

Somehow, the fiance and I were able to cook two completely separate meals simultaneously in our tiny kitchen. His version was a whole wheaty, crunchy, cheesy, and spicy mexican pizza. I was a little jeal jeal, but I am impressed at his creation.

What I am looking forward to this week:

  • More yoga and strength training
  • The start of a four week digital photo class
  • Catching up with a friend on Wednesday
  • Going to the chiropractor
  • Beautiful weather
  • Nailing down a date and venue for our wedding

What are you looking forward to this week? What new recipes did you try this weekend? What is on your meal plan for the week?