Eating takes up a large part of our day. We even plan different events around when we will be eating that day. We talk about food, we think about food, we look at food, we eat food. Food can either fuel us or it can harm us. Sometimes we don’t even realize how much our body tells us about what we’re eating. Do you ever feel really tired or sluggish after a meal? That’s a signal your body is giving you! How about when you feel energetic after having a meal? Another signal. And so on, and so on.
Everyone’s body is different and, in turn, reacts differently to different foods. I get asked a lot about healthy recipes or what I eat and so forth. I decided yesterday that I would document everything that I ate in a day. I am currently on a plan where I count my daily macronutrients. This means that I allow myself to have 113 grams of protein, 150 grams of carbs, and 50 grams of fats a day. To be honest, when I started this plan last week I thought it would be hard for me to get all my proteins, but I’m actually finding it hard to get all of my carbs in a day! I’m still trying to figure out a good balance of what to have at each meal so that I don’t end up with a ton of “leftover grams” at the end of the day.
You would be surprised at how much food that I actually eat in a day and lose weight. My meals are simple and I usually try to prep a majority of the main ingredients (like bake chicken) on Monday so that I don’t have to worry about it all week long. Anyways, enough babbling, here is what I ate yesterday. (I had the day off of work so I was able to put a little extra time into what I ate.) Also, each day is different, I don’t always have the same thing every single day but the meals do tend to be similar. I try to get each of my macronutrients into each meal.
(I forgot to take a picture) but to round out my macros at the end of the day I had a rice cake with a wedge of laughing cow cheese.
So as you can see, I really do actually eat a lot of food in one day. I never feel deprived or starving. I actually sometimes struggle to eat all of my food for the day. But, I’m also not sitting there eating junk food all day long. Eating healthy is definitely a lifestyle and it becomes a habit. Once you consciously pay attention to what you’re putting into your body and the signals it gives you, it actually becomes really easy to know what to eat.
If anyone ever has any questions about food or recipes don’t hesitate to ask me. I am definitely not a nutritionist, but I do give some pretty good advice 🙂
If you’re like me, chances are you got a couple bananas on your counter that are on the verge of going bad. I swear it takes about 1 day for them to go from green to brown! As much as we love bananas at our house, we can’t seem to gobble all of them up before their turning point. So this weekend of course, I had some rotten bananas and decided to search the Internet for the perfect banana bread recipe that wasn’t full of extra sugars!
This recipe has all the hallmarks of classic banana bread – it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike. Unlike traditional banana bread recipes that call for refined flour and lots of processed sugar, this one is made with 100% whole wheat flour, so it’ll stick with you. It’s naturally sweetened with honey (or maple syrup), which offer some trace nutrients that white sugar does not. Lastly, this one calls for a reasonable amount of good-for-you oil rather than whole sticks of butter.
1/3 cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil
1/2 cup honey or maple syrup
1 cup mashed ripe bananas (about 2 large bananas)
1/4 cup milk of choice (or water)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon, plus more to swirl on top
1 3/4 cups white whole wheat flour or regular whole wheat flour
Optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are okay! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.