Saturday, May 04, 2013

Tonight's Dinner: April 29, 2013

Along with juicing, we are generally trying to eat a little leaner. It makes it difficult when I like to eat out for lunch, so my new diet is to have a green juice in the morning, have what I want for lunch, and a light, lean dinner.  Our NWD is still in place so we are trying to use up all the veggies that I bought for our juicing. Not only am I using a ton of spinach for my juice, we use it for our salads as well.  Nick seems to be enjoying the juicing much more than I am because he actually likes juice.  Making it ourselves definitely beats me buying sugar-packed juices in the store. So for him, it's a much easier diet to stick with.  I, on the other hand, am struggling a little bit.  I don't enjoy fruit in my juice at all, but drinking a lot of green juice is taking its toll.  Just seeing the neon green makes me feel a little too healthy.  I do have to say that I much prefer the taste of spinach based green juice to kale based.  I may have to cook the kale instead of juicing with it.

Tonight for dinner I marinated two chicken breasts in soy sauce, garlic and onion powder, Worcestershire sauce, and red pepper flakes while Emmy and I went on a run.  Let me tell you.  It is getting so much harder to run with this heat, but we are managing to get 3-5 mile runs in. It's going to hurt to do the Danville half marathon at the end of the month, but at least we're getting out a little bit.  Nick has been much more faithful with his morning runs with Emmy.

Once I was back from my run, Nick grilled up the chicken and some asparagus.  I made a large salad and quinoa for the chicken to rest on.  After eating the salad, I ended up only having half a chicken breast.  The eggs and olives made the salad a little too heavy for the late April heatwave that we are experience.

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