Fitness Friday: Quickie

This post is going to be short and quick.  This day hasn’t quite gone the way that I hoped and I’m exhausted!

Goals for Last Week :

  • Th: 2.5 mile walk
  • F: 30 min workout DVD or pre-natal yoga
  • S: 2.5 mile walk
  • Su: Prenatal Yoga
  • M: 2 mile walk and/or workout DVD
  • T: Pre-natal Yoga or OFF
  • W: 2 mile walk and/or workout DVD

Goals for Last Week : <– I rocked this week

  • Th: 2.5 mile walk
  • F: Off
  • S: 2 mile walk
  • Su: 3.1 mile walk
  • M: 2.25  mile walk
  • T: Prenatal Yoga
  • W: 2.25 mile walk

Goals for this Week :

  • Th: Off
  • F: Off
  • S: 2.5 mile walk
  • Su: 2-3 mile walk
  • M: 2 mile walk and/or workout DVD
  • T: Pre-natal Yoga
  • W: 2 mile walk and/or workout DVD

How was your fitness this week? Did you rock your goals?

Lunch: Where Are The Leftovers?

If you’re like me Monday through Friday our lunches usually always consists of leftovers from the previous nights dinner, however sometimes there are no leftovers to be found. When this happens it would be so easy to grab lunch out which is going to cost you more and isn’t as healthy as creating your own meals at home.

So rather than spend $6-8 on a sandwich at the local deli or hitting up the the vending machine at work for your afternoon snack keep a well stocked pantry and refrigerator to create a healthy and delicious lunch.

Items to Keep On Hand:

  • Greens (romaine, kale, or other salad greens)
  • Salad toppings (carrots, tomatoes, celery, cucumber, ect)
  • Frozen Brown Rice Wraps
  • Quinoa <– only takes about 15 minutes to cook up!
  • Veggie Burgers
  • Beans
  • Condiments (oil and vinegar, vegenaise, hummus, ect.)
  • Fresh Fruit
  • Dried fruit and nuts
  • Nut Butter

Lunch Ideas (including snacks):

  • Mega Green Salad with veggies, chickpeas and salad dressing of your choice, an apple and 1 oz walnuts
  • Greens topped with veggies, veggie burger and condiment of your choice (fruit or agave sweetened BBQ sauce is great), a 1/2 cup of baby carrots and 2 tablespoons of hummus
  • Brown rice wrap filled with quinoa, black beans and salsa, small green salad with dressing of your choice, 1/4 cup of homemade fruit and nut trail mix
  • Quinoa bowl with beans, sauteed kale and condiment of choice (love a little shoyu or tamari and sriracha), a medium banana and 1 tablespoon almond butter
  • Brown rice wrap with hummus and veggies, 1 apple sliced and 1 tablespoon organic peanut butter

 

As you can see it can take less than 20 minutes in the morning to put together a quick, easy, inexpensive and healthy lunch!  All you need is to keep your pantry/fridge stocked and you can throw something together in a pinch without having to sacrifice you health or your budget.

What do you usually eat or lunch? Do you bring your lunch or buy out? Are you a fan of leftovers for lunch?

P.S. If you haven’t yet don’t forget to enter to win one of the great Chia Goodness giveaway packs! 

Recipe of The Week: Oven Roasted Asparagus

Today I have decided to keep the recipe of the week quick, easy and delicious.  Lately I have been addicted to asparagus, no seriously, addicted. Last shopping trip I even caught my husband giving me a sideways glance as I picked up two bunches of asparagus after already eating three bunches earlier in the week. Blame it on pregnancy cravings or maybe just the fact that they have been plentiful and beautiful at the market, either way they are currently my go to vegetable.

In the past 10 days we have had them roasted, sauteed and placed on top of a homemade whole wheat pizza crust with mushrooms and onions, roasted again to top a giant green salad and then lastly stir-fried up with leftover rice, veggies and tofu.  I have to say I enjoyed them in each dish but my absolute favorite way to eat asparagus is oven roasted.

Oven Roasted Asparagus

When making these it is important to choose asparagus that are on the thinner side; they are going to be much tender and more enjoyable to eat. 

Serves 4 (or if you are at my house only 2)

Ingredients:

  • 1 bunch of asparagus (about 20-25 spears), washed and ends removed
  • 1 tablespoon olive oil
  • 2 teaspoons nutritional yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

Preheat oven to 400F. Toss the asparagus with the olive oil, nutritional yeast, salt and pepper.  Spread the asparagus onto a large rimmed baking sheet in one layer. Place in the oven for 10-15 minutes until the spears start to brown and the stalks have softened.

How easy was that? 

Now you can serve this with your favorite grain and protein, top a salad, put them in a wrap, eat them as as snack, the possibilities are almost endless.

What is your favorite way to eat asparagus?

From Kitchen To Couch

This weekend I was hopping to be doing a lot of this:

Cooking that is, not the camping part.

I was also hoping to

  • to catch up on my blog reading
  • work on some new blog posts
  • take a trip to the farmers market to get a vegan cupcake <–attempted this but we arrived too late and she was sold out!

Instead I have spent most of the weekend doing this:

I woke up Saturday morning feeling tired out and ridiculously congested. Neil and I got out of the house for a little bit yesterday but after lunch and a few errands I needed to go home and take a nap aka sleep for 2 hours, eat dinner and go back to bed.

This morning I was hoping after resting, hydrating, and neti potting yesterday that I would magically be feeling better today but well I think I’m actually more congested!! I was planning on going to yoga today but since I can’t breath out of my nose I think I will put it off until Tuesday and spend today again resting, hydrating, and neti potting. That being said there may not be a Recipe of the Week this Monday but I will hopefully have one to you later in the week!

What do you do when your weekend plans go south? Do you have any pregnancy safe holistic methods to combat allergies/congestion?