Mish Mosh Salad- Dinner 8.24.08

This afternoon, as I had planned, I was able to get in another good session of exercise. I ran my typical 5k town loop, which is relatively flat, shaded, and easy. I always enjoy this route, and I love running down South Avenue for the last mile- it’s a friendly road that leads straight into town. There’s always stuff to look at, people to see, and friendly faces to say “hi” to while running. The weather was perfect, and I worked up a nice sweat, too- all around a nice little run. My butt and hamstrings are a bit sore from yoga, and it totally felt good to get my muscles a little warm and my heart rate up. I’m glad to be back in the swing of things with my “two-a-days”, I’ve missed my afternoon cardio-sessions for the last 3 days. Yip yip!

Now onto the salad nummies….oh how I wish I had a picture to show for this amazing-ness (soon!)

Dinner was a delicious mish-mosh salad plate! I followed Mark Sisson’s “Primal Blueprint” to put together an awesome combination of veggies, fish, and whole grains- tasty and filling! My plate looked so pretty, and it was heaped high with amazingly fresh ingredients. I feel great knowing that such healthy ingredients went into my salad and into my body. I’m perfectly full, and my palate is 100% content

Just because I noted it in my dietary analysis, I sliced up a fresh white-fleshed peach to hold me over before din din. I wasn’t starving, but a sweet, fleshy piece of fruit sounded light and refreshing- which, of course, it was!

Snack @ 5:50pm

1 white-fleshed peach

*total: 100kcal

I helped my mom prepare dinner, and we were both excited to have such an awesome variety of foods for dinner. We prepared a good sized batch of both millet and wheatberries to have ready for the week, these grains provided an awesome base for lunch-time salads, and I also love to top my yogurt and oatmeal with these grains for breakfast in the morning. Millet and wheatberries are both so versatile and tasty, I love them! Since we just went to the farmers’ market yesterday, we also had tons of farm-fresh veggies ready for dinner tonight, as well. I was totally feeling a nice, big salad for dinner, and mine was totally perfect. Dressed with a small amount of oil and vinegar, I hit every food group with this well-balanced meal. Clearly I could go on and on…

Dinner @ 7:10pm

1c leaf lettuce

5 cherry tomatoes

2oz baked tofu

1oz seared tuna (left over from 2 nights ago)

1.5oz baked cod (leftover from last night)

1/4c wheatberries

1/3 corn- cut off the cob

1tbsp millet

1/3c baked cauliflower

1tbs (total) extra virgin olive oil

*total: 350-400kcal

Dinner rocked, ’nuff said

Not sure what the evening brings, but I’m hoping that Alex will get done with his hockey early enough to come over. I know he’s got some friends in town, so I may not see him tonight if he heads over there late. We’ll see, but I’m totally happy just vegging around and enjoying the back-end of my Sunday down time. Not that I have a busy week, but it will certainly bring more plans and “to-do” lists to complete!!!

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8.24.08 Daily Total: ~1600kcal

(**Reminder: I’m personally not focused on calorie count, as I find it to be incredible time consuming- and I prefer to listen to my body- The totals and measuring, are however,  required for my nutrition course and the mandatory & in-depth dietary analysis using an electronic database)