So, today is kind of a big deal for me for a number reasons:
1. Snow Day! No work, no school, and still getting paid!
2. I have been numerous things the four to five years: a pescatarian, a veghead, a vegan, a hard-core raw vegan, all of them. Seriously. But, I haven’t eaten and other meat source besides fish or eggs for many, many years. Yet, today I ate a slice of turkey bacon – and actually liked it. I may or may not incorporate turkey bacon as another protein source in the future.
3. I am alive. That’s a big deal. It’s a big deal you’re alive. BE THANKFUL.
Fasted Cardio – 1 hour, steady-state uphill.
Breakfast: French Toast Quinoa Oats with Almonds, Coconut, and Strawberries. 2 slices of turkey bacon, 2 Slices of Country Grain Bread (omgggg)
Lunch: 1.5 Salmon Burgers, 1/2 cup of jasmine rice, 1 tbsp kidney beans, homemade kimchi (my boyfriend’s mom makes it herself)
Lunch 2: Same as above
Dinner: Pumpkin Protein Shake – Protein Powder, 1/4 Cup of Pumpkin Puree, 1 Banana, 2 TBSP PB
French Toast Quinoa and Oats
1 Cup of Steel Cut Oats
1/2 Cup of Quinoa
1 TBSP Coconut Oil
2 TBSP Cinnamon
2 TBSP Swerve Sugar Replacement
4 Cups of Water
Toppings: Fruits, Almonds, Nut Butter
In a large sauce pan melt your coconut oil and add the oats and quinoa to it. Mix it in the oil for a minute or so until all of it is covered. Add 4 cups of warm water to the sauce pan and it should be warm enough to bring to a boil quite easily. Let it simmer for 20 minutes. Midway, around the 15 minute mark, add the cinnamon and swerve to the saucepan and mix. Mix every few minutes to prevent sticking/burning. Scoop a sixth of it out and enjoy and save the rest for later 🙂
Macros Per Serving (without toppings):
In the photo above I used Strawberries & P28 White Chocolate PB for toppings 🙂
I had to take the day off from the gym because of the weater 😦 So, no lifting for me.