Why, hello there.
Last week was a pretty decent week for my revamped healthy eating lifestyle. Since, well, moving into our house, my eating habits have been awful. (We moved in almost a year ago.) I’m not sure what the cause, but I’ve known for a while that things need to change.
The funny thing about eating healthy and exercising, is that it’s actually fun to me. I used to relish my Saturday afternoon meal planning sessions, even if it was just an excuse to sit on Pinterest for hours. I used to love that satisfaction of finishing a day under my caloric goal. Heck, I used to even enjoy the idea of hopping on an elliptical, just because it meant I could actually set aside some time for a podcast. However, moving in to my permanent fixture made me a bit…lazy. It was suddenly too easy to just come home, order take out and hit the couch. It was far too much effort to actually lace up my running shoes and head back out for a workout. Plus, for the first time in my adult life, I am without a gym. Sure, we have the treadmill in the basement, but I loathe it! I detest it! It’s honestly a torture device to me! Finally, the best part of eating healthy and exercising was being able to talk about it on Cat Hair in my Coffee. It gave me something to work toward, besides actual work.
Did you enjoy that derailment, because I sure did.
Last week, I made the effort to get up every morning and make breakfast, throwback style. I made two eggs, over-easy with two pieces of turkey bacon. I decided to skip the English muffin to see if I would miss it, and the good news — I didn’t! In fact, I found myself staying fuller longer throughout the day. Amazing.
Another meal I was particularly proud of was my Caprese salad with a side of salad. I’m obsessed with mozzarella, tomato and basil, so I’ve been trying to incorporate some combination of those flavors into as many meals as possible. This particular one was just a classic serving of Caprese salad with toasted baguette pieces. Since I had a ton of lettuce/salad mix from Round Right Farm, I decided to make a big salad to along with it. I wanted a creamy dressing, so I opted for this amazing creamy avocado dressing recipe I found on Pinterest. The recipe can be found below:
- 1 ripe avocado
- 1/2 cup white wine vinegar
- Juice of one lemon
- Salt and pepper, to taste
- 3/4 cup extra virgin olive oil
NOTE: Some people have said that this recipe is way too tart for their tastes. I’ve made it quite a few times (it’s a summer staple for us!) and still love it, but if you aren’t a big fan of tang, try reducing the vinegar to 1/3 cup and use only half a lemon.
- In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.
- With processor running on low, stream in olive oil through the shoot until just combined.
I personally used my Magic Bullet for the blending and it turned out great! I liked the tartness of this dressing and thought it really went well with the feta cheese I sprinkled on top.
So there you have it. My “A for Effort” meal. This week, I’m expecting a Blue Apron delivery, so I’ll be back in the kitchen for that.