Rock Your Body

As one of my friends reminded me recently (Hi, Rosalie!), this week is National Eating Disorders Awareness Week. Without being a Debbie Downer, I just wanted to take this opportunity to spread the word about the dangers of eating disorders. As someone who has experienced the detrimental physical and psychological effects of restrictive eating, this issue remains close to my heart, even several years into recovery. So, this week, I encourage you all to love your body, regardless of its shape or size. Nurture it, flaunt it, and yes, make like JT and "Rock Your Body."

For more information about National Eating Disorders Awareness Week, visit this website.

In full appreciation of my body, I have been fueling it well these past few days, despite my intensive study schedule. Ah, the joys of midterms. Anyway, here are the goods:

Friday
This was a "leftovers smoothie" in that I just plopped in the remainder of a few bags of frozen fruit: pineapple, peaches, and a few strawberries made quite the delectable frozen drink. I used Nutribody for the protein component.
Saturday
After a glorious 9 hours of sleep, I headed to the gym to calibrate my Nike+...which ended up being quite damaging to my runner's self-esteem. Anyone else have experience with their Nike+ overestimating mileage? Anyway, I felt much better when I prepared breakfast: blueberry mini waffles with TJ's Maple Agave Blend, walnuts, and blueberries, of course. I also had some Greek yogurt on the side.
I took a study break for lunch and made a quick ratatouille. It's been a while since I've prepared this dish, but it continues to be a favorite. Squash, tomato sauce, onions, and garlic combined with chickpeas made for a yummy dish of warmth. On the side, I had some greens with Woodstock dressing, Italian-herb flatbread, and an apple.
For dinner, I made good use of that POM juice again. I modified ED&BV's recipe for Orange Sesame Tofu by substituting POM for the OJ and omitting the sesame seeds. It turned out quite delicious, if I do say so myself. I had some couscous with toasted cashews on the side, along with steamed asparagus and 'shrooms and a few grapes.
The smoothie of the evening consisted of simply mango, soymilk, and Nutribody. Simple perfection.
Sunday
In completing my round-up of Girl Scout cookie themed oats, I made my oats with Do-Si-Dos in mind: oats with vanilla, rice milk, agave nectar, and chopped toasted peanuts topped with good ol' PB. Yum.
Because I just cannot go an entire week without it, for lunch I made scrambled tofu. This version incorporated asparagus. That's whole wheat toast, a salad with cukes and scallions, and an apple on the side.
At halftime of the ultimately victorious Duke basketball game, I prepared a quick dinner: veggie hot dog in one of those pillowy Arnold's buns, with organic ketchup and whole grain mustard, broccoli with melted cheddar, salad with Woodstock dressing and more grapes. Kind of a sodium-overload, but tasty and comforting, nonetheless.
The smoothie last night featured another fab combo: peaches and banana. Always creamy and delicious.
Monday
In order to squeeze in a little more study time this morning, I had a quick breakfast of convenience: Amy's breakfast burrito, cinnamon-spiked yogurt, and a nectarine. Sorry for the crap-tastic picture of the inside of the burrito--my camera just wouldn't cooperate. I think the owl plate enhanced my enjoyment of this breakfast immensely:)
Before I go, I'll ask you a final question. In keeping with the theme of the week, what do you love about your body?

Have a happy, healthy Monday!