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Motivation in a Bottle

Welcome to yet another WIAW (What I Ate Wednesday) served with an extra cup of veggies!

I started off my morning at 6:00 am making some of my new Irish Breakfast tea from adagio teas. Making tea is my absolute favorite way to start the day.

After sipping my tea and a quick Biology study sesh, I wrapped up some of Allen Lim’s rice cakes that I made the night before…and ate one as a pre-swim snack while I was at it.

Then I went for a relaxing and meditative 2000 m endurance swim as the sun was coming up. I was feeling pretty sore from a massage I got during my rest day on Monday, so an easy, low key, medium paced swim was just what my body ordered.

Post-swim I had some yummy tapioca crepes!


Tapioca Crepes
Recipe Type: Breakfast
Author: Adapted from Paleo Plan
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 3
  • 1 cup tapioca flour
  • 1 cup almond milk
  • 1 large egg
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon coconut oil
  1. Heat a non stick skillet over medium heat.
  2. Combine all ingredients with a small hand blender or magic bullet.
  3. Pour 1/3 cup of the batter into skillet and tilt until pan is covered and batter is even.
  4. Cook 2-3 minutes. Flip, and cook for another 2 minutes.

Makes 6 crepes. Adapted from http://www.paleoplan.com/2011/05-06/tapioca-crepes/.

Filled and topped with fresh strawberries and cream cheese/protein fluff made with 1 tablespoon cream cheese, 1 tablespoon almond butter, 1 tablespoon brown rice protein powder, and 2 tablespoons of almond milk; microwaved for 20 seconds and stirred to combine.

I also made these other two variations earlier this week:

(Top) Cream cheese and cherry stuffed, topped with sunflower seed butter and unsweetened coconut flakes.

(Bottom) Cream cheese and strawberry stuffed, topped with Justin’s vanilla almond butter.

Mid-morning I found a little motivation to study in the bottom of a gingerberry kombucha bottle.

And for lunch before heading to class I had some open faced turkey sandwiches made on scrumptious sandwich bread from the Gluten Free Almond Flour Cookbook with hummus, dijon mustard, lettuce and peppered turkey. With a snacked on carrot on the side.

Before my evening class I had some balsamic roasted vegetables and quinoa inspired by Veggie Belly. Instead of grilling the vegetables I roasted them at 375 degrees F for 30 minutes, stirring every 10.  I added asparagus to the mix and jazzed it up with some Frank’s and parmesan cheese. Definitely got an extra cup of veggies in there!

After my class I was rather hungry, so I had some yogurt, cherries, and granola. I was so hungry in fact, I didn’t worry about cleaning up my dish before taking a photo.

And I ate like 5 more mouthfuls of granola before putting it away! Granola is one of those things where I just.cant.stop.eating.it until like 20 minutes later when I’m like…whoa…I’m full. I love it.

What is motivating you to get through the week?