Lunch Block

Happy Friday!

It was one of those weeks. The one where my workouts were solid proof that I need a rest day… but I was so busy running around, that just wasn’t going to happen. So I just dragged through my days and relied on coffee.

f24478141b22d05d82da8e112a1ddea1

It was also one of those weeks where I got home super late and was making lunches at 10 PM so I wouldn’t starve the next day.

lunch prep

One of these meals actually turned out really well. If you’re experiencing lunch-block (the lunch equivalent of writers block) then this might be the thing for you.

I just cooked up a 1/2 cup of quinoa (1.5 cups cooked), seasoned with with olive oil, herbs, salt, and pepper, and then mixed it up with some veggies that I sautéed in balsamic vinegar.

balsamic veggies

To make a real meal out of it, I just stuck it with whatever meat I had available. That was mostly turkey burgers, but also a few leftover meatballs.

IMG_3780

Please do me the courtesy of pretending that the picture quality above is 10938498x better.

That’s 10PM lighting for ya.

Well thats all I’ve got for now, folks. I’m having bad pains in my left foot when I run, so I’m off to figure it out.

P.S. Looking for something to do? Here’s a link to my Pinterest. I went nuts and made a few boards of workouts organized by muscle groups! Have fun 🙂

Questions of the day:

Have you ever had any foot problems when running? 

Are you addicted to Pinterest? Don’t bother answering. I already know.

Let’s catch up over a Southwest Egg Scramble

It’s finally Saturday. This is too good to be true.

I’ve got a big bike ride planned for this afternoon – we’re shooting for 2.5 hours, so this may be the last blog post you ever get from me. If I survive, I promise to reevaluate my blogging life. I will strive to make the most of my time with my laptop and be a better recipe-maker for you guys. With flawless photography to boot.

But let’s not get ahead of ourselves. Heres a low-quality iPhone picture of my lunch yesterday.

lunch

Chicken, quinoa, acorn squash wedges, and green beans. All artistically smashed in a microwave safe bowl. I was going for modern art, in case you didn’t get that right away.

It was actually a really good lunch and something I will definitely be trying again soon. It was packed with vitamins and good macros. What’s not to love?

So anyway, good lunches were definitely necessary this week, per my workout schedule.

  • Mon: Biceps&Triceps in the morning, Elliptical and Abs in the afternoon
  • Tues: 4 mile run, spin class
  • Wed: Chest workout & plank circuit in the morning, 4 mile walk in the afternoon
  • Thurs: 4 mile run, 4 sets of leg extensions, spin class
  • Fri: Elliptical, Shoulders, Abs
  • Sat: Leg circuit, bike ride of death

I love Tuesdays and Thursdays. They make me feel like a pro athlete. Because I’m doing cardio twice.

Moving on to my dinner/your potential breakfast.

You know when you have a statistically insignificant amount of taco meat left? (Meaning it’s not enough for a taco, but too much to throw away.) Well I have this problem all the time. I usually throw it in a taco salad but it just gets lost in a sea of veggies and I’m never able to find it. I decided to throw it in with some eggs last night. Why have I not done this before? Have you done this before???

Delish.

Southwestern Egg Scramble

Ingredients:

  • 2 eggs
  • handful of spinach
  • handful of kale
  • 1/3 of a small red onion, chopped
  • 1/4 cup of bell pepper, diced
  • a few small cherry tomatoes, halved
  • small amount of taco meat (mine was ground turkey)
  • chili powder or southwest seasoning of your choice

Directions:

  • Saute everything except the eggs in a skillet over medium heat. Just until the veggies start to soften and the meat is heated through.
  • Crack the eggs into the skillet.
  • Now you can either scramble it all together, or cook your eggs sunny-side-up. (I can’t do sunny-side without imminent disaster, so I go for the scramble)
  • Serve with a bit of hummus or guacamole, if you desire.
southwest scramble stage one

southwest scramble stage one

Southwest Scramble stage 2

Southwest Scramble stage 2

Enjoy!

By the way, Triorbust does have a Facebook page and, well… you could… ya know… like it for me 🙂

Question of the day:

What do you do with leftover taco meat?

Peach Crisp Recipe (Paleo) – Healthiest Treat Alive

Good morning! Today I have a recipe for you that is healthy enough to be eaten whenever you feel like it. But you’d never guess it. Seriously – take a gander at this thing of beauty:

PeachCrisp

Did I just say ‘gander?’ I should be embarrassed. Didn’t people stop saying that, like, even before my parents were born?

Oh well. I make a good peach crisp so I guess you’ll have to keep me.

Wait. Did I just say peach? Not pumpkin?? A blogger in September not using pumpkin??

Yup. I’m here to save you from the sea of orange thats been pouring out of your computer/tablet/phone screen and into your kitchen all month.

Speaking of phones, since I take too many pictures and have no room left on my iPhone, I can’t get ios7. Is this good? Someone please tell me I’m better off, because right now I feel left out.

But I digress. As usual. Back to the peaches.

I wanted to use peaches in a recipe for my friend whom I respectfully refer to as “Peachums” on occasion. Long story.

That, and I’ve had a bag of frozen peaches in my freezer since way back when Justin Bieber was born. Ok, so not that long. But I still wanted to use them.

Also did you know that Peaches are rich in vitamin C? All the more reason to eat them this time of year when everyone and his brother has a cold.

I vote we all stop using pumpkin and start using peaches every fall. Just a suggestion.

Maybe I can win you over to my peach side with this crisp. Can pumpkins make a crisp? Didn’t think so.

IMG_3745

Peach Crisp

Gluten Free, Dairy Free, Paleo, Vegan, Soy Free, Egg Free, Refined Sugar Free, Corn Free, yada yada

Serves 3. But on certain days this can most certainly serve 1. Trust me.

Ingredients:

  • 3 Cups Frozen Peaches – very much thawed (or just use 3 fresh peaches)
  • 1/3 Cup Sliced Almonds
  • 2 Tablespoons Almond Meal
  • 1 Heaping Tablespoon Almond Butter
  • 1 Tablespoon Agave Nectar (or honey)
  • 1/2 tsp vanilla
  • pinch of salt

Directions:

  • Pre-Heat Oven to 350
  • Lay peaches in a medium sized baking dish (or in individual ramekins)
  • Mix together almonds, almond meal, almond butter, agave, vanilla, and salt until its crumbly.
  • Spoon mixture over peaches.
  • Bake for 15-20 minutes or until the topping starts to brown.
  • Let cool – but not for too long.
  • Even if you baked it in a dish, serve it in little ramekins for adorableness’ sake.

IMG_3747

Ta-da!