Life does not always turn out as expected. Despite the fact that I went to bed late after working, I had planned to wake up early and go to CrossFit because sometimes a bit of exercise helps me out more than fitful sleep. But the little one has been sensing my stress and my distraction and has been needing me more. So Instead, I spent the night with her cuddling her.
And so I decided to sleep in and go to yoga in the evening instead. And luckily I did not have to think about food today. I packed myself a lunch of my cauliflower rice, with SeaSnax seaweed, a banana, a hard boiled egg, radishes, chia seed in coconut milk with raspberries and coconut flakes, and some homemade kale chips.
So after packing my lunch, I went to sleep for an hour – and of course, we all overslept. I rushed around trying to get my little one ready, feed her, get ready myself, and make a cup of bullet proof coffee. I down my coffee, and ate my egg. rushed off to daycare and work. But it was not until another hour or so before I had an opportunity to shove the banana in my mouth.
By noon, I was able to sit down properly (at my desk, working in front of my computer) and eat my cauliflower rice, seaweed and radishes. As the day went on I ate the rest of my food. I always try to drink between 800 mL-2 L of water a day.
I made it to yoga, rushed home to put my little one to bed, and prepped my lunch for tomorrow. Luckily on Sunday I had made vegetable patties (recipe tomorrow), so I made some brussel sprouts to accompany it on the side.
I decided to have a big breakfast after CrossFit tomorrow, so I prepped for it. I will make some hash brown, pan fried tomatoes, and a veggie mix topped with eggs over easy. I grated the sweet and purple potatoes in my food processor in advance making enough for two for two days. The secret to good hash brown is removing the excess water from the potatoes, so I will let them sit between two towels tonight. The other secret is to cook them in a lot of butter or in my case, ghee. I also diced some shallots, garlic, kale and broccoli and put them together in the fridge. That way I can quickly make a breakfast tomorrow and have some time to actually eat it.
As you can see running around is a normal day for me. I have to make time to make health my priority. But I figure it is a short term investment for long term rewards.
It’s 9 pm. Tonight I am going to bed early to snuggle with my husband and read a book. Maybe I will even sleep.
- 1 bunch kale, stems removed and ripped up
- 1 Tbs coconut oil
- 3Tbs nutritional yeast
- 2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp sea salt (I used himalayan pink)
Heat the oven to 300 degrees F
wash and dry leaves – if there is any moisture it the chips will not be as crunchy. Massage the dried leaves well in coconut oil – I worked the leaves for about 3-5 min. Whisk the spices together, add to kale, massage in and place kale in a single layer on a baking sheet. Cook for 15 min, then rotate pan and cook for another 15 min or until crunchy. Eat within 2 days or it looses the crunchy texture.
Trim the brussel spruts by cutting off the bottom and removing any browned outer leaves. Cut into quarters (I prefer lengthwise). coat well with ghee, salt and pepper. Bake in a single layer at 400 degrees F for about 20 min or until crispy on the outside.