Food is Fuel…yes, yes I know. Although to me food is more emotionally fulfilling in some ways, I still try to remember that everything I am eating is fueling my body for excellence. Lately it has been hard to schedule good times to eat. When I was working an 8 to 5 it was easy. I used food as a way to take a break from work. It was perfect for that mid-morning time when it isn’t quite lunch but I can’t look at my computer screen for another second without chucking it out the window. 10 am rolls around, look at that, pause facebook, time to eat an apple. YUM. It was great. Same thing around 3:00 pm…getting tired after lunch, a few almonds solved that problem.
Now a days, my schedule is all out of whack. I try to workout at 9:30 so I usually only eat a banana and have a few cups of coffee before I go, instead of my normal zone-ish breakfast. Get home and have to teach at noon so it isn’t enough time for breakfast and for me its too early for lunch. That’s the bad news, I find I’m eating less now because I just don’t have the time to prepare a meal. Sure, I can graze on some nuts, hard boiled eggs and the like, but before this I was eating 3 good meals a day, now it is a good day if I can get in a full meal for dinner. And sometimes that’s hard because I get home from the gym at 8 pm and usually don’t eat until around 9:00 pm. By then I am not even hungry anymore.
And yet, overall I feel pretty prepared. By that I mean, I am not failing to plan my meals, or prepare them a week at a time, it just seems like I don’t have time to actually consume them. I am sure this schedule will work itself out in the next month, but until then I will just have to focus on making sure I am eating the right amount of food at the right times, even if that means scarfing down a salmon patty in the car. (ok, yeah that’s never going to happen, but you know what I mean )
On that note. A few good to go snacks I have been wanting to try. I found them onMark’s Daily Apple. They look incredibly easy and delicious. Enjoy
Ingredients: 1 large, ripe eggplant 2 eggs 2 cups cheese
Method: Cut ends from eggplant and shred in a food processor. Mix shredded eggplant with egg and cheese. Lump mixture onto a pre-greased cookie shape and smooth out to make 6 8″ circles. Bake at 450 degrees F in a pre-heated oven for 12 minutes. Loosen and flip the circles. Bake on other side for a further five minutes. Once cooked, remove from oven and cut rounds into triangles with a pizza cutter. Let cool on a rack for 6-8 hours. Once dried, sprinkle with popcorn seasoning, Old Bay, garlic salt or any other seasoning of your choice. Eat immediately or store for up to one week in an airtight Ziploc bag.
Homemade Trail Mix
Store-bought Trail Mix is typically loaded with a ton of sugar – this version, however, weeds out the bad stuff and leaves you with all the satisfying, delicious stuff!
Ingredients: 1 cup raw or roasted almonds 1 cup pumpkin seeds ½ cup sunflower seeds 1 cup blueberries ½ cup raisins
Method: Combine all ingredients in an airtight container and store in a cool, dry place (it really can’t get any easier!)
Sweet Apple Chips
Ingredients: 2 cups unsweetened apple juice (if possible, juice your own). 1 cinnamon stick 2 large apples
Method: In a large pot, combine apple juice and cinnamon stick and bring to a low boil. Meanwhile, remove top and bottom of apple and slice crosswise to make 1/8 thick “chips.” With a slotted spatula, place apples into boiling juice and cook 4-5 minutes or until apples become near translucent. Use the spatula to remove apple slices from juice and place on a clean kitchen towel and pat dry. Arrange slices on a cake cooling rack placed on a cookie sheet (to catch drips!) and place racks on middle shelf in 250 degree oven. Bake 30-40 minutes until apple slices turn golden brown and are almost dry to the touch. Let cool and serve either as is, or with a light dusting of cinnamon.