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!

Light My Candle

Ever since reading this article in the NYT today, my favorite song from Rent, "Light My Candle," has been playing incessantly in my head. As I walked to the gym, as I waited in the check out line at Whole Foods, even as I was chopping garlic--I could hear Roger and Mimi singing their duet. Quick, someone get a different song stuck in my head! What songs tend to linger in your mind?

Aside from repetitive humming, I have had a busy few days. Here's what I ate along the way:

Wednesday
I looked to one of my Food Network faves for lunch inspiration: Ellie Krieger. Her Chickpea and Spinach Salad with Cumin Dressing sounded intriguing to me, so I made my own version for my midday meal. I simply placed chickpeas on a bed of spinach and dressed it with a sauce containing vegan mayo, ground red pepper, cumin, and lemon juice. On the side, I had some corn thins and an apple with almond butter.
I was craving a hearty dinner that day, so I made an Italian Sub: TVP with tomato sauce, oregano, basil, and garlic on a whole grain bun. Messy, but oh-so-delicious. I also had some broccoli, a salad with Goddess dressing, and a pluot.
The smoothie of the night contained strawberries, peaches, soymilk, and Nutribody.
Thursday
Yesterday seemed like a parfait kind of day, so I made a quick layered concoction with Honey Nut Os, TJ's Honey Greek yogurt, cashews, and sliced banana. Not to toot my own horn, but this was pretty fabulous.
For lunch, I made my tasty Asparagus Salad again, since it spawned a pretty intense food fugue the last time I had it. This rendition included mixed greens, orange segments, tofu (cooked in soy sauce, ginger, and garlic), peanuts, asparagus, and mushrooms. YUM. I also had some rice crackers on the side.
Dinner was spent out with my new "little sister" in Chi Omega. We ate at a campus eatery (the 'Dillo) while we watched the Duke basketball game. I ordered the Black Bean Taco salad (with guac, of course!). Here is a recycled picture from the last time I ate there.
I concluded the evening with a peach-pineapple smoothie.
Friday
After facing the frigid temperatures this morning, I was ready for something hot before heading out the door to run errands...so made some warm oat bran. Yep, I, too, have hopped on the oat bran wagon. I made mine with all anti-oxidant rich superfoods: pomegranate (POM juice), almonds (almond butter), and dark chocolate (dairy-free chocolate chips). It turned out to be quite the morning treat. Thanks so much to Janny from POM Wonderful for sending me samples!
Here's the loot from a rather nippy trek to Whole Foods:
Highlights: Greek Gods yogurt (on sale!), bok choy, BBQ sauce (finally, I can try Jenn's humbecue!), baked blue corn chips, and more Odwalla bars!

After getting a little homework done, I took a break for lunch. I combined chickpeas with broccoli slaw, garlic, tahini, and curry powder; I sopped up the goodness with an Ezekiel pita. That's a sliced Golden Delicious apple and a simple salad with mushrooms on the side.

Several errands later, I returned home for a lovely dinner of White Bean and Walnut Bruschetta from ED&BV. I've made this several times before (yep, that's 4 times), and it never ceases to satisfy. I had a salad with red bell pepper and mozzarella on the side, as well as a dish of grapes.
That concludes this evening's post--hopefully next time I type, I will have managed to rid my mind of the Rent soundtrack. Happy weekend!