So its Wednesday again and time for me to show you my food. But Jen from Peas & Crayons who has created this venue has also motivated us to set some goals and share them this month.
I am sort of mid-goal/changes; my yoga studio is hosting a book club and this is our book.
I've really enjoyed reading it, it did take me a while to actually start reading this book... I was distracted by the Fifty Shades trilogy. I am completely ashamed to admit that I was reading that series... but maybe I'll just claim I needed to mentally be in the right frame of mind to read about Indian spirituality.... and I needed Fifty Shades to get me there.
Nevertheless... my current book is making me think about my approach to how I view myself and the world around me. As a result I have been meditating pretty regularly for two weeks now using Yoga Journal's guided meditation series.
So my first goal is to stick with the book and meditating throughout the month.
Next I will set little goals each week to get me back on track for the new school year and all the other fall related stuff that happens this time of year.
So this week's goal is to cut out the little treats that have become the norm. I'm not sure if this happens to you but I'll have some little extra like a cup of coffee in the afternoon and all of a sudden I'm drinking that extra cup of coffee everyday. So the coffee habit has crept up again and also for whatever reason large bowls of popcorn have become an evening staple for me. So this week's goal is one cup of coffee a day then switching to green tea and only popcorn on Friday night.... thank god its Wednesday : )
So here is my Tuesday food intake....
Breakfast - fruity granola...
I taught spin today and went for a coffee with a friend.. but only one.
Lunch was pizza on a spelt pita.
Dinner - baked falfafels with taziki and tomatoes and lettuce.
Prep Time: 12-24 hours (soaking time)
Cook Time: 30 minutes
Keywords: bake appetizer entree vegan gluten-free
Ingredients (12 falafels)
- 1 1/2 cups dried chick peas
- 1/2 onion
- 1 carrot peeled and finly grated
- 2 cloves garlic
- juice from 1 lemon
- 2 tablespoons tahini or other natural nut butter
- 1 teaspoon curry powder
- 1/2 teaspoon salt
Soak chick peas in 3-4 cups of water overnight or up to 24 hours. Drain water and rinse.
Place chick peas in a food processor along with other ingredients. Process until a chunky paste forms. Using a tablespoon amount, form chick pea mixture into flattened balls.
Place on parchment lined baking sheet. Allow falafels to sit for 1-2 hours covered in the fridge. Bake in a 375 degree oven for about 30 mintues or until crispy and golden. Flip partway through to ensure even cooking.
Powered by Recipage
Surprisingly I didn't snack on anything today.... if only I hadn't given up popcorn... just kidding