guys. we need to have a talk.
it’s about that time.
let’s just say i’ve been indulging.
mostly in cheese. and wine. and food and booze in general.
and it’s gotta stop. because i feel like the pillsbury dough boy.
i mean, i had brie and wine for dinner on my birthday eve. stop judging me, i was going through a quarterlife crisis and couldn’t be held responsible for my actions.
its all fun and games until you realize memorial day weekend is one month away – and with it, the official launch of bikini season.
brie and wine does not a gisele body make.
honestly, i’m pretty lucky. when i set my mind to it, it’s not that hard for me to get my butt in gear. i know, that pretty much makes me the devil reincarnated but it’s true. all those ballet days made me none the more graceful, but it did give me an enormous amount of discipline. in ballet, you’re taught that your body is an instrument – and yes, you need to look a certain way to be successful at ballet. the tutus can be thousands of dollars and not remade every year, so you have to fit in it.
anyway – that’s a longwinded way of saying – it’s time. it’s not going to be much fun, it’ll be worth it in the end, and hopefully i won’t be too hangry.
i’m training for a half marathon so that’ll help. ALSO. if you guys want inspiration/motivation/kickass workouts – check out tone it up. i’ve been following them for yearssss (yes, wayyy before they were on bravo) and i heart them. they even send me booty call workouts. some of the best booty calls i’ve ever had. ooohhh and they’re starting their bikini series. holla.
i digress. diets: the key for me is knowing my vices and choosing one to have. i love cheese – but i’ll ditch it and the carbs. and i don’t have a sweet tooth so that’ll go. but i’ll have some salt (homemade popcorn) and i’ll still have a glass of wine as dessert. duh.
and i do think easy swaps can make all the difference. a wrap for bread. mustard for mayonnaise. quinoa for rice and pasta.
speaking of quinoa….
i totally stole this recipe. well i made it up but it was inspired by the protein bar. have you guys tried it yet? i die. we ordered it at work and the quinoa bowl made my dreams come true. so i went home and played with ingredients a bit and this ended up pretty darn close.
i think i’ll be trying different variations with the same concept. something with tomatoes. maybe artichokes. the world is our oyster.
nom nom nom. so much protein. oh so good.
**ditch the chicken for vegetarian! taaadahhhhh.
- 1/2 cup quinoa, uncooked (make as box directs) – should be 2:1 ratio, so 1 cup water
- 1 chicken breast (you could do rotisserie and save yourself these steps)
- 1 tsp salt
- 1 tsp pepper
- 1 lemon, sliced into about 4 wedges (two are for the basil pesto below)
- 1 cup spinach
- 1/3 cup pine nuts
- parmesan cheese, optional
- for basil pesto: (you can just buy from store)
- 3 tbl pesto
- 4 basil leaves
- 2 tsp garlic
- 2 lemon wedges
- 1 tsp salt
- 1 tsp pepper
- preheat oven to 350.
- sprinkle chicken with salt and pepper and a solid lemon wedge’s worth of juice. wrap in foil.
- cook chicken in oven for about thirty minutes, then dice.
- meanwhile, cook quinoa as instructed on box. Should take about 15 minutes.
- in a skillet over medium high heat, toast pine nuts for 5-6 minutes
- when quinoa is done, drain and add to a bowl.
- add basil pesto mixture, chicken and spinach leaves. stir.
- top with additional lemon juice, salt and pepper to taste!
- basil pesto:
- in a food processor, add basil leaves, pesto, salt, pepper, juice from two lemon wedges and garlic. mix until basil leaves are well chopped.