Now that I’m back at the gym, I feel a rejuvenated desire to keep track of my progress, in mind, body and gullet. Where my previous Food Diary was just about the food, I want to make my latest tracking effort about the big picture, much like the divas over at Nourished Fitness, Eat Live Run, Healthy Tipping Point, and Kath Eats Real Food.
I bring you, A Day in the Life, a summary of my efforts to get smarter and fitter, all the while eating awesome food and having a good time of life.
- Gym: 40 minutes on the elliptical and 20 minutes of weight training. Felt really nauseous the whole time. A consequence of the weekend? Who knows.
- Breakfast: A 1-egg veggie scramble with some sourdough toast that I baked over the weekend, and a bit of avocado. Savory breakfasts rule!
- Lunch: Smoked tofu and sauerkraut sandwich with salad. It’s like a veggie reuben, without the meat, cheese, or thousand island dressing. So, nothing like a reuben sandwich at all.
- Dinner: Hot sauce glazed tempeh with steamed greans and parsnip mash. The parsnips were a revelation. Scroll down for the recipe.
- Study: I’m taking an Open University course in human biology. Right now I’m studying sleep and dreaming. Did you know that babies spend most of their time in REM sleep? We don’t know why exactly, but research suggests that REM sleep is important for the development of the brain.
If sleep didn’t cure my queeziness, then the parsnip mash surely did. What a find. I usually have my parsnips roasted, which is amazing, but a bit too heavy and sweet for regular consumption. It’s is a shame, since the orgasmic box usually comes packed with parsnips that end up collecting at the bottom of my fridge for weeks at a time.
I think parsnip mash will change everything. The recipe makes use of horseradish to counter the sweet parsnip. It’s a nice change from mashed potatoes, and bonus: boiled parsnips are lower GI than boiled potatoes (52 vs 87 according to glycemicindex.com).
Inspired by this Parsnip Mash recipe on BBC Good Food.
1 tbsp butter
3 tbsp milk
2 tbsp horseradish
Simmer the parsnips in salted water until really tender, about 10 minutes, and then drain. Tip into a food processor with the rest of the ingredients and whizz until smooth. Tip back into the pan and gently reheat before serving.
Serves 6. Per serving: 211 Calories; 3.3g Protein; 2.8g Total Fat; 45.9g Total Carbohydrates.