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!

Snacks in a Sack

As of 11 PM this evening, the last round of recruitment has come to an end. Tomorrow is Bid Day, so I will be able to return to the blogging world...and I guess return to the world of homework and responsibility.

Anyway, as a result of my crazy schedule these past few days, I have become an expert on packing portable nibbles for between-party snacking. I apologize for the boring nature of my diet this week--I tried to avoid repetition and to maintain a minimal level of nutrition in my on-the-go meals. Check it out:

Wednesday
After I signed off last time, I prepared a quick lunch of scrambled tofu, complete with some of my favorite veggies. Spinach and mushrooms went into this tofu scramble, in addition to the usual tahini, soy sauce, garlic, and ginger. I had some toast and a few clementines on the side.
We had the night off from recruitment parties, so I happily used my free time to attend the Duke basketball games. I arrived in line at about 5:30, with a Prana Bar carefully concealed in my pocket (no outside food is allowed, as I discovered here). Not long after I arrived, torrential rain took over campus; the winds grew stronger and hail descended upon us. The temperature was also a toasty 20*F. Oh, the things I do for the Blue Devils. I was one of the last few people granted entrance into the game. Weather troubles aside, we won the game, and I was able to thoroughly enjoy my coconut acai Prana bar. I will be reviewing this in the future! Afterward, sorority duties beckoned for a late-night workshop, so I grabbed a quick Greek salad on campus. A few of my my roomie's Swedish fish assortment *might* have swum their way into my mouth as well...
The smoothie of the evening was delightful--I used two of my favorite things: cherries and Nutribody protein (which I reviewed here).
Thursday
With still limited groceries available in my apartment, I made a simple breakfast out of toast with mashed banana/almond butter and a dish of plain yogurt.
For lunch, I threw together a simple chickpea salad wrap, made with vegan mayo, a touch of mustard, and kelp granules. I also had a salad with pecans and clementines.
I prepared another on-the-go dinner for the evening: a snack mix consisting of GoLean, soynuts, currants, and peanuts; I also had an apple and a Larabar.
It turns out that my sorority provided sandwiches from Panera between parties, so I saved my PB&J for later in the evening. I also grabbed a bunch of grapes.
Friday
After a blissful night of sleep, I prepared an awesome bowl of oats: oatmeal, banana, vanilla extract, a crumbled pistachio Larabar, and dried cranberries all went into this little bowl of heaven.
I then restocked my pantry and refrigerator with a trip to Whole Foods. When I returned, I made a quick tofu hash with mushrooms, corn, and red onion, as well as garlic, oregano, and Bragg's for flavah. On the side, I had a spinach salad with wheat germ and raspberry vinaigrette, and a dish of peaches with flax and cinnamon.
When I returned, I discovered that I had a package waiting for me at the post office:
VeggieGirl was kind enough to send me an assortment of Larabars. She and I arranged a little food exchange, and I requested a few Larabars, selected by the expert herself! Thanks, Liz!

Dinner was yet another "moveable feast." I packed tomato basil hummus to be enjoyed with pita and carrots as well as an apple, PB Bumpers with peanuts, and a string cheese for snackage.
I am headed to bed in a bit--I aim to get about 8 or 9 hours tonight. What is your ideal amount of sleep? In high school, before the academic rigors and social opportunities of college life had entered my life, my body would naturally awake after precisely 9 hours of sleep. Is your sleep schedule consistent? Do you make sleep a priority in your life?

I will update you on the rest of the weekend in Monday's post...ta-ta for now.

Call Me Even Steven

As we bid adieu to 2008, I look back on the year as one filled with new beginnings for me: I decided to pursue a career as a nutritionist; I became a runner; and, of course, I began writing this blog. 2008 will for sure be a year to remember. What will you remember about 2008?

Milestones aside, I can't help but be a little annoyed that we are moving into an odd-numbered year. Maybe I am just weird, but I simply prefer even numbers. Perhaps 2009 will cure me of my distaste for odd numbers...

Alright enough about my numerical hang-ups. Let's get down to business so the partying can begin!

Monday
Immediately following Monday's post, I settled down to make dinner. The centerpiece of the meal was Lindsay's African Kale and Yam Mash (although I used sweet potatoes). I served the mash alongside some pan-fried tofu, which I had seasoned with garlic powder and cumin. A salad with Woodstock dressing completed the meal.
The shake of the evening featured strawberries, banana, chocolate hemp protein, soymilk, and chocolate syrup. Yummy, as always.
Tuesday
I woke up yesterday craving some scrambled tofu. This version included spinach and green onions...I think I was a little heavy-handed with the turmeric, because this dish was practically glowing yellow. On the side, I had a whole grain English muffin and a few clementines. PS I stocked up on chopsticks at World Market over the weekend:)
I was hungry by the time lunch rolled around, so I kept it simple with a hummus veggie wrap. That's shiitake-sun dried tomato hummus along with steamed kale and baby bellas inside the wrap. I also had a salad with Goddess dressing and an apple.
Speaking of 'shrooms, have you heard about these new vitamin D-infused mushrooms? Somehow the folks at Monterey Mushrooms have managed to grow mushrooms with significant amounts of the sunshine vitamin. Personally, I am excited about this innovation, since most natural food sources of vitamin D are not ones that I include in my diet (egg yolks, cod liver oil, salmon). Supplements and sun exposure are alternative sources, but I prefer to not use supplements, and sun exposure poses the hazard of skin cancer. With the benefits of vitamin D becoming increasingly apparent, these fancy shrooms seem like a perfect solution. Read more about it here.

Whew, I apologize for the tangential nature of this post. Anyway, here's dinner: whole wheat waffles (made with my new waffle maker!) with strawberries, plus a new kind of Greek yogurt mixed with pumpkin.
The shake last night consisted of peach Spirutein, soymilk, peaches, and non-dairy vanilla ice cream. Peaches 'n cream, to the max.
Wednesday
After a very chilly run this morning, I knew I needed a hot bowl of oats to warm me up. I combined vanilla almond milk, oats, cinnamon, pumpkin, and banana, then topped the combination with cashews and chocolate chips. This was my first time combining chocolate with pumpkin...I haven't decided whether I like it or not. I am so accustomed to my usual pumpkin-raisin combination.
I got the chance to visit The Fresh Market this afternoon, where I picked up a few out-of-the-ordinary groceries:
Today's lunch was a simple tofu salad: silken tofu with vegan mayo, paprika, celery, and a tad of whole grain mustard. I stuffed it into a pita and served it alongside a big salad and an apple with my new Mighty Maple PB.
Before I let you go for your evening of celebration, check out what I got in the mail yesterday:
Thanks to Robyn from Gnu Foods for sending me these samples! I am stoked to finally get a chance to try all the flavors!

Happy New Year!