Eating on The Run?

Eating on the run is not something I’m experienced at. I’m typically afforded long days of home and garden tasks intermingled with self-care (which you’d think I’d be better at!) and have ample time for quiet un-interrupted lunches.

I do know, though, that when at work or school or home with little people, that the idea of feeding oneself a delicious and nutritious meal complete with proper mastication ( the act of chewing and allowing your saliva to work for you before what you’ve inhaled between tasks and demands lands in your stomach) is but a pipe dream.

I’m heading in to my last (hopefully!) quarter of a Culture, Literature and Arts Bachelor Degree and have a mere 15 minute break between classes nestled between a 30-60 minute drive, depending on traffic and the parking spot search. I know that I will be riddled with anxiety of a social variety, overwhelmed by research projects and creative work and will need to restructure the dynamics of my relationship to home and husband due to a new schedule.

I have been on a consistent downward trend as far as my weight goes and even my calorie intake has been modified as of recent. And (Allore), I have been on an upward trend as far as my physical output goes. I would like to continue this positive cycle. Hence, I am aware that I need to pre-plan my nutritional intake for these particular days.

So, I would like to list my ideas for a full day of success via exercise and a few nutrient dense, hopefully low cal, balanced diet menu ideas for my mostly plant based self with ya’ll (If anyone’s out there, that is ). Please comment below if something works for you, sharing with others what we know to work for ourselves is always a blessed idea!

Here’s what I’m thinking:

  1. Hop on the stationary bike until Sweat occurs, shower, dress and all that. Take a moment to meditate or listen to inspiring reading or Ted talk…
  2. Have re-usable Water bottles of the non-plastic variety ready to roll in the fridge.
  3. Don’t Eat until Noon (I LOVE intermittent fasting), unless pre-menstrual, then make CERTAIN to eat something for breakfast like avocado toast on sourdough or a bowl of Oats with nuts and seeds or a big berry smoothie with protein and fat (berries help bleeding. And so do calendula and chamomile and other herbs that I can’t remember at the moment, but these are great tea options for bleeding days).
  4. Limit myself to 1/ONE/one, yes one, big ol’ mug of Coffee in the morning…sigh….(helps my nerves and my gut throughout the day, if I get sucked in to more, I’m doomed!)
  5. Make a Hot Tea in the morning to sip mid-day. (Have a great tight lidded reusable mug at the ready) Make something energizing like mint or nettle or jasmine green or even a London Fog (earl grey and cream with vanilla or lavender flavor)
  6. Drink 1/2 cup Green Juice out of a little mason jar midday (helps boost the immune, the energy, the digestion. I’ve been purchasing Suja’s cucumber and… I drink about a quarter of one each day because I’m simply too lazy to drag out the juicer or even to peruse my garden which has at least a dozen fabulous things for juicing.)
  7. Prepare Salads ahead of time or just throw a handful of greens, a palm full of sunflower seeds and a few diced veggies into a container or jar and drizzle with just a tablespoon or so of my Favorite Vinaigrette: 1/4 cup balsamic vinegar or flavored vinegar, tablespoon olive oil, teaspoon of mustard powder, tablespoon chopped shallot, teaspoon or so of honey, pinch each of salt and pepper; shake in mason jar .
  8. Make a loaf of Sourdough Bread with ancient low gluten protein packed whole grain flour on a day off
  9. Bring something to school that’s hearty and handheld (and doesn’t induce gas, aka broccoli, I’ll save that for dinner). Here are my thoughts: *Veggie Sandwich: avocado, sprouts, roast red pepper, greens, salt and pepper *Savory Hand Pies: Whole Grain or Gluten Free crust with roast veggies or maybe sage, caramelized onion and pumpkin inside! These can be frozen!! *Hearty Muffins like zucchini with spelt flour and coconut and flax seed and diced apple and maybe pecans or walnuts. These can be frozen too! *Stewed Veggies over Quinoa (I LOVE stewing zucchini and tomatoes and other wilting veggies with garlic and herbs and olive oil, salt and pepper. Just like a Ratatouille, but more rustic/simple) This can be frozen and re-heated or eaten room temperature. *Caramelized Squash and Wild Rice Salad with young onion, cumin, lemon and parsley (parsley and cilantro are superb flushers, I like to eat them everyday!) *Lentil Salad: lentils dressed in handfuls of parsley, lemon, chili flakes, garlic, salt and pepper *
  10. Something Chocolate!!!!!!!!!! My favorite thing chocolate to make is this sort of thing: Coconut oil, shredded coconut, maple syrup, cacao powder and vanilla bean powder; mixed together and formed into balls with a hazelnut placed on each ball, or truffle, and a good sprinkle of black lava salt. These are best kept in the fridge, they can melt a bit, so they need to be packed in a hard container and I’ll need to bring a napkin. I actually bring a cloth napkin and a fork along with me every day.
  11. So number, 11, remember to bring a fork and cloth napkin in my school basket, yes basket, I like a cute little basket, it’s heavy, but so is a backpack or messenger bag and my basket has a nice 6 inch wide hard-ish bottom making it easy to keep things mostly upright and a bit easier to surf through.
  12. The drive home. Some days, on these kind of days, I’m STARVING by the time I hop in the car. I find it best to fill my water bottle before the harried drive home and drink that before I dive in to a snack, but I have learned to pack a snack. Dried fruit and nuts or an apple and nuts prove GREAT for this time of the day, but not too much! Nuts pack a powerful calorie punch! A small palm full of each will do. My fav combos include: Dried Pear slices and Hazelnuts, Sunflower Seeds with Cacao Beans and Craisins, ***Apple and Salty Maple Rosemary Walnuts*** (I set a cast iron skillet at medium heat, pour walnuts in the skillet in a single-ish layer, toss in 2 or 3 tablespoons of butter, drizzle it all with maple syrup, toss in a handful or more of dried Rosemary needles, heat until the butter melts, mix everything together until the walnuts are wet, then turn off the heat, sprinkle with coarse sea salt and set in a 325 degree oven until the walnuts begin to toast. Then remove from oven, let cool. Store in Mason Jars in coolish darkish place)
  13. Then home for something like a nice warm bowl of Soup. I’ve been making soups with all things from the garden, and even some with locally sourced meats, and have put the leftovers in the freezer for later consumption. My thyroid really does prefer “soups over salads” as far as cruciferous veggies go so this is a nice way to get those down!
  14. Save Meat and Wine and Pasta and Cheese and, hopefully, long drawn out conversation laden meals for the indulgent weekends full of friends and family during this dark rainy season!!!

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