Day 9 | Clean Eating Challenge

Breakfast

For breakfast today I made apple pie steel cut oatmeal (aka overnight oats – here’s another recipe that shows how to make them) with the following add-ins:

• 1/4 banana cooked with the oats
• 1/2 small apple, cooked with the oats
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice
• 1 tsp stevia
• 1/4 scoop of vanilla whey protein powder, mixed with water first before added
• toppings: 1/4 banana and a teaspoon of ground flaxseed

With a cup of french toast flavored java (plus milk and stevia)… the perfect way to start a mornig… made complete with my UGG slippers and a cozy blanket.

After breaky, I worked for a bit, time flew and suddenly my tummy was grumbling again.

Lunch

For lunch I made a frozen blueberry, mango, banana protein smoothie with milk and 1/2 scoop vanilla protein powder… I am looking forward to having some other food in the house, so I can incorporate more whole foods in here. I don’t usually use this much protein powder in a day.

…and an end slice (love the ends) of toasted ezekiel sprouted bread with a tablespoon of Nuttzo nut butter.

I went for a long run today, along the bluffs and did one round on the Santa Monica stairs (once down and once up) and back. Almost 5 miles round trip. I remember when I used to think 3 miles was a lot.

It seems like I always have an epiphany when I go on a run. It’s like my mind clears and things make so much sense. It was a great run. When I got back, I stretched for a bit, got cleaned up, had a quick snack, and finally went to get groceries.

Snack

Quickest of quick snacks – half a baby honeycrisp apple, a drizzle of agave, and Fage 0% fat Greek yogurt. This was about 3/4 cup of yogurt. I am switching over to full-fat dairy after today, so my portion sizes are going to get smaller.

We are officially stocked with food. I get most things from Trader Joes, and then a few things here and there from Whole Foods… more of the specialty type items.

Dinner

For dinner we made lamb tenderloin with zaatar seasoning and roasted acorn squash. After I patted the lamb down on both sides with the seasoning, I seared it on both sides as well and then cooked it in a 375° F oven for 20 minutes. For the squash, I cut it in half, cleaned out the seeds/slimey stuff, sprayed a cookie sheet with cooking spray, and roasted it (cut side down) at the same temp for 30 minutes.

When you take the squash out, its really easy to peel the skin off (after you allow it to cool a bit). I like mine with a little salt and pepper, a pinch of cinnamon, and a tincy shaving of butter.

For dessert I made my ususal (you guys are probably going to see a lot of this) with vanilla protein powder and almond butter.

Ryan made his with peanut butter that has flaxseeds in it, and sprinkled a small gingersnap cookie on top.

Looking forward to tomorrow! I’ve got goodies to make salads, fish, eggs… and homemade hazelnut butter.

Check out more from my Countdown to Christmas with 25 Days of Clean Eating Challenge.