It’s been a busy Wednesday so far! I am about half way into a 12 day stretch of work, so all my spare time right now is being spent keeping my home life organized. Markus had to be at work at 6 this morning, so we got up around 5:30. When I got back from dropping him off, I got back in bed for a bit, but couldn’t sleep, really, so I got up and went to have breakfast.
Initially, I had planned on going to BodyPump at 10 am, but last night my $6.49 dumbbell bargain steal was delivered by UPS! And since I just vastly prefer working out on my time rather than the gym’s schedule, I decided I would begin my home weightlifting workouts today! Today I started with back and shoulders. I did the following workout:
super sets: 3 sets, 15 reps each
I would love to tell you what I mean by “BodyPump rotator” above, but I have no idea what the real exercise is called. Hehehe. Total fail, I’m sorry… I’ll look into it and get back to you all. 🙂 I also started with a short plyometric warm up to get my body prepped. I just love weights! By the time I was finished, my shoulders were definitely burnt out.
After my workout, I put myself straight to the kitchen to start prepping all my food for the week.
Yesterday I did my grocery shopping at Whole Foods. If I calculated correctly, I shouldn’t need to restock at all this week, except for maybe bananas. I spent $53.90, a mere $3.90 more than my goal of $50. Woohoo! It was also a “heavy” grocery week, in that I needed some staples like apple cider vinegar and oats, etc, that bumped my total up. But those are things I won’t need to buy again for a while, so it’s all good!
One of the things I did this week was to buy dried chickpeas instead of canned. It is way cheaper. One bag costs about what 2 cans would, but you probably get somewhere around 4 or 5 cans worth of beans. #winning
So last night I soaked my chickpeas and this morning I cooked them while I worked out.
cook while you’re sleeping! rinse and soak your dried beans overnight.
it takes 1.5 hours to cook garbanzo beans. put ’em in the pot and leave ’em to do their thing while you do chores, homework or a workout!
I really enjoyed the process of getting these beans ready to eat. I likened it to baking bread. It’s a long process, yes, but you get to really understand how your food comes together and what goes into the bag or can of product you buy at the store. I find this very meditative as well: watching, noticing, staying aware of the state of your food. It’s beautiful.
Once my chickpeas were cooked, I decided to make a batch of hummus and Tone It Up! garbanzo patties.
I used this recipe for my hummus. It’s pretty basic and quite yummy, but moving forward I will tweak it to be more my liking. (Read: more garlic! Less lemon! More tahini!)
Tone It Up! garbanzo patties from their nutrition plan!
I prepped these bad boys and then put them in the freezer. All they’ll take is a few minutes on a skillet and they’ll make a quick, delicious protein option. I did alter the recipe a bit, using almond meal instead of flax and adding curry to the flavor profile.
I used 3.5 cups of garbanzo beans between these two recipes, and I swear I still have another 2.5 cups left! I put those in the freezer as well, and will use them later this week or maybe even next week! (Can I get a woop woop for stretching that budget?!)
Next I made black bean patties, also from the Tone It Up! recipe plan. (Confession: this week I resorted to my Tone It Up! nutrition plan for lots of my meals. If you’re new to clean eating, or even if you aren’t, I highly recommend trying their plan out. They have some super awesome vegan recipes and I always consider it to be some of the best money I ever spent.)
I used my last can of black beans to make these, and a can only makes 3 patties, but that’s just fine. Next week you can bet I’ll be buying dried black beans and prepping them just like my chickpeas today!
Up next! Carrot salad is going to be a major player in my lunches this week. (This recipe, again, is from Tone It Up!… sorry if I’m alienating anyone, but these recipes are all so simple and if you really wanted something close to them, feel free to just google yourself a recipe… or buy the plan!)
I made several days worth of salad and that will be perfect for me as I head into the weekend at work. Such a simple and easy lunch to take to work with me, along side a black bean or garbanzo patty!
At this point, I was famished. I was ready to actually eat some of the food I was making. So I whipped up this deliciousness:
Vegan Waldorf salad on a bed of spinach with a side of baked Japanese yam “fries.” So simple, so easy, so delicious.
I can’t even explain to you how good it felt to sit and eat. I’d been in the kitchen for over 2 hours by this point and my belly was so happy I had finally stopped tempting it with yumminess and finally gave it something to do. 🙂
And now you find me writing you this post from my side of the bed, with the blinds closed and the lights off. That can only mean one thing: it’s nap time. I have to work tonight and since I had such an early morning, I think a nap would only be wise.
Enjoy the rest of your day, Swagsters!