Today has been a pretty low key day. Jon and I took a rest day today, so no workout this morning. We got up just in time to get ready and head to the coffee shop.
One of my favorite things in life is local coffee shops. Now, you all know that I love my Starbucks for a quick and tasty cup of coffee, and it’s a good thing because unfortunately our favorite local coffee shop is only open between 7 and 3. So, outside of those hours, we head to Starbucks. But on mornings when we hit up The Daily Grind I seem to have an extra spring in my step, like everything is right with the world.
However, this morning as we sauntered up to get our coffee fix, we ran into this
Another unfortunate fact about hometown coffee goodness is that if something goes wrong – the whole shop closes down. Charming on one hand, yet very disappointing on the other.
By that point my stomach was growling up a storm, so I headed home to make some breakfast.
For some crazy reason I seem to be on a bit of an egg kick. Not sure how I feel about that – but I decided to go with it. I cooked one organic, free-range egg + one egg white in the microwave for 2 minutes and then sandwiched it between 2 Van’s flax waffles for a simple, delicious and filling breakfast.
After a few hours of work and tutoring, I met up with my friend Grace for our weekly Panera lunch date. I ordered a half Mediteranean Veggie sandwich and half Garden Vegetable soup with an apple.
It hit the spot as usual! I packed up the apple to take home. Fun fact about Panera apples: My love affair with apples began at Panera. I had never really loved them before, and then one day I ordered one at Panera just because I didn’t want chips or more bread – and I totally fell in love! After that I had an apple almost every day for months on end.
Today I started something new in my life that I want to tell you about.
I started counting calories. Over the course of the summer I have slowly put on a few happy pounds. I call them happy pounds because they’re a result of carefree summer days and nights, eating whatever I please and enjoying every second of it. Sounds lovely, right? Well, it has been fun, but now I’m starting to really feel it. Fall is coming on fast and all my flowy skirts will soon be tucked away in favor of warmer tighter jeans. While I’m more than ready for jeans, jackets, football games and cold morning runs, I’m not really feelin’ the tight uncomfortable feel these extra pounds are plaguing me with.
I am in full support and favor of intuitive eating and not worrying about the numbers. It’s a well-known fact that calorie counting is….how do I put it…frowned upon in the blog world. The reason for this is because it can be more hurtful than helpful for many people. Oftentimes people become obsessive or bogged down by the numbers, and it becomes a negative factor in their lives. Over the last couple of weeks, I have tried to intuitively cut back in smalls ways, but because I’ve gotten into the habit of eating however much I feel like eating, I’ve sort of lost touch a little bit with my hunger signals and with appropriate portion sizes.
In addition to that, race training can add difficulty to listening to hunger cues. And I don’t just mean overeating. I also mean under-eating. Yesterday could serve as a perfect example. Knowing that I’m trying to cut back a little bit, I was focusing on eating smaller portions; however, because we had run 5 miles yesterday morning, my body was feeling extra hungry all day and I wanted to make sure I was fueling it properly, while not overdoing it. On long run days it’s easy to have the mentality that because I ran this morning, I can eat however much I want. If I really want to feel better and fit into my jeans in the coming weeks, that’s not gonna cut it.
So while calorie counting has sort of a bad reputation, it can also be helpful for getting back on track and being more diligent about giving your body exactly what it needs through discipline. I plan on counting until I feel that I’ve gotten back in the groove as far as listening to my body and gauging portion sizes, and then I’ll be able to carry on with my normal intuitive eating as usual. Counting calories is not something I’m interested in doing for the long term, but for the next several weeks I’m counting (ha) on it helping me out:)
I’ll keep you updated on how it’s going. Feel free to ask me if you have an questions about it. I don’t plan on posting calorie amounts, but will of course still be posting my daily eats.
And now, on a slightly different note, I bring to you the promised recipe for
Super-Charge Me Cookies from Eat, Drink and Be Vegan
- 1 cup quick oats
- 2/3 cup spelt flour
- 1/4 tsp sea salt
- 1/4-1/2 tsp cinnamon
- 1/8 cup unsweetened, shredded coconut
- 1/4-1/3 cup raisins or chopped dried fruit (I used dried cranberries)
- 3-4 tbsp carob or chocolate chips
- 1 tsp baking powder
- 1/3 cup flax meal
- 1/2 cup pure maple syrup
- 3 tbsp nut butter (I used peanut)
- 1/2 tsp pure vanilla extract
- 2 tbsp organic canola oil (I settled for non-organic)
- Preheat oven to 350 degrees.
- In a bowl, combine oats, flour, salt, cinnamon, coconut, dried cranberries and carob/chocolate chips, sift in baking powder, and stir until well combined.
- In a separate bowl, combine flax meal, syrup, nut butter, and vanilla and stir until well combined.
- Stir in oil.
- Add wet mixture to dry, and stir until just well combined (do not overmix).
- Line a baking sheet with parchment paper.
- Spoon batter onto baking sheet, evenly spaced apart, and lightly flatten.
- Bake for 13 minutes (no longer, or they will dry out).
- Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.
See you all later!