Rough Start to Project Veg-Up + Vegetables for Breakfast

So this week has definitely been a little more rough than usual. Phew! I’ve had some late nights. But, late nights mean lots of stuff going on – work-work, blog-work, hanging out with friends, and lots of Zumba. So in the end it’s all worth it.

Unfortunately, spending less time at home means it’s a little harder than usual to plan for Project Veg-Up, and the results for my first two days definitely showed that.

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Day #1 started out great! I remembered this post I wrote last September and decided to have some veg with breakfast: egg/harvarti scrambles on Great Harvest virginia rolls and steamed broccoli. The broccoli was actually leftover from Sunday’s dinner so it re-heated quite quickly (the speed was appreciated on a busy work-week morning).

Too bad things went downhill from there. I had some vegetables with lunch, but not a lot – just some greens on a sandwich. And I had some veggie soup with dinner, but I’m not sure how many “servings” it was if any. I guess I could count possibly a half serving.

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On Day #2, I finally got around to printing my calendar (click to get yours – it’s free!).

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I had almond butter toast for breakfast and then got a yogurt parfait out. You can’t really tell from the photo, but this thing was actually chock full of one fruit serving made up of strawberries, pineapples, and mandarin oranges.

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And I had a special treat for lunch…not only lunch at the food truck, but lunch with friends!

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I’ve eaten food from the Harvest Moon Grille food truck before at the Charlotte Food Truck Rally, but today was my first time getting food for lunch.

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I love how Harvest Moon Grille food truck has the 100 mile rule – they use ingredients from farmers they know within 100 miles! Impressive and talk about eating local!

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My partners in crime were Brittney and Kelly.

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I couldn’t resist a locally made root beer with lunch.

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Individualized box messages.

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The lunch view

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The lunch view – YUM!

Everything was wonderful and the hefty portion of cabbage gave me a check on my Project Veg-Up calendar.

For a dessert, I had an Adora disc and a handful of fresh, organic strawberries.

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For a pre-workout snack, I had a blueberry muffin Larabar. Did you know these are a half fruit serving?! Between the strawberries and the bar, I had a fruit serving. Score!

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After work, I taught a small, but mighty Zumba class with a totally bangin playlist.

My fave songs were:

  • P.Y.T (yes! Michael Jackson!!)
  • Baila Pa’ Emociona
  • Candyman

And after class, I met up with some friends for a shirt cutting party!

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Final Day 1 and Day 2 Project Veg-Up scores:

  • Day 1 – veg: 2 1/2-ish, fruit:1
  • Day 2 – veg: 2, fruit 1

Trouble spots:

  • Lack of time/being too busy in the morning – I actually had fruit in my fridge ready to be packaged up to take to work. The problem? I’m usually rushing around just trying to get work on time…the last thing I’m thinking about is taking some fruit to work. I did remember the fruit one day, just as I was walking through the front door, but I was already running late and decided to not get any. Lesson learned – I need to prepare the fruits the night before so I can just grab the containers and go. Or buy things that don’t need prep – apples, oranges, bananas.

Successes:

  • Starting early – By eating a vegetable serving with breakfast, I had plenty of time the rest of the day to get the other 2 servings in.

The major lesson of the day – just because you’re busy doesn’t mean you should ignore your health. I don’t know that I normally would have noticed how little fruits/vegetables I had consumed if I didn’t have the calendar to reference (you know how those busy days can be – flying by the seat of your pants all day!). But, I think by continuing to monitor my intake on the calendar, working on being more prepared, and seeking out more fruit/veg options in my meals, I’ll improve this in no time! ;)

Project Veg-Up Question: How are you doing with Project Veg-Up so far? What are your current trouble-spots and successes?

Reader Question: Which vegetable would you consider eating for breakfast? How would you eat it?

Prepping for Vegging

Before I jump into this blog post, I just want to give a big, warm “Welcome!” to everyone who has signed up for the Project Veg-Up challenge (to eat more fruits and veggies) via the blog, email, and twitter. So glad to have you on board! I can’t wait to hear how you’re all doing! And it’s never too late to sign up – you can join at any time if you’re just hearing about the challenge. Click here to learn more.

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Sorry I’ve been a bit MIA this week. The last two days have been some of the longest in awhile. On Wednesday and Thursday, I left my house around 8:30am and didn’t come home again till 11:30pm!!!! And yes, I still had to blog and check email after getting home. Phew!

Here’s a quick catch-up post of what I’ve been up to. Basically, I’ve spent some time prepping for vegging. If I wasn’t actually preparing fruits and vegetables to kick off my Project Veg-Up challenge, I was trying to be conscious of what I was consuming and how I could add more fruits and veggies to the mix.

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First up, I must share with you this beautiful bowl of raspberry oats.

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I put leftover raspberry sauce (from those pancakes) on top of the oats and added a couple of fresh berries. The sauce is mostly made of raspberries, and I poured it on pretty heavy, so I think this was almost 3/4 serving of fruits right here!

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I think that raspberry sauce may be one of my favorite oatmeal toppings yet! Sweet, tangy, fruity, and just right in so many ways. And the sauce is a great way to sneak a fruit serving into your diet – whether it’s on pancakes, oatmeal, or something else. Wa-ha-ha-ha! ;)

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And earlier this week, we had a special double date with our newest Charlotte friends

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Sean and Heather! These guys are so fun to talk to. I think we could all sit around and talk for hours. Heather is a life coach and has an inspirational blog called Bliss Fix, and Sean is a very talented photographer. I wish I could hire him to do some Zumba instructor photos for me. He can make regular people look like super heros!

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We met up at one of our mutually favorite restaurants – RuSan’s. I kicked things off with a Saki Pomegranate martini.

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Heather let me try a bite of her tofu appetizer (I’ve always wanted to try this!) – breaded and fried tofu in a (I think) soy based sauce.

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Nommm!

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I started the eats with 2 of my usuals – miso soup…

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…and a side salad with ginger dressing.

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And for the main event – a California roll and a new roll – a salad roll. The description said it had beet in it, but I didn’t see any. Our best guess was that they just used whatever veggies were most fresh. Who knows. It had an assortment of veggies inside and that’s what I was going for! :)

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For dessert, hubby and I headed home to “veg-up” and eat some organic cantaloupe.

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I cut up enough slices for that night and cut the rest into chunks to eat later in the week.

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And earlier this week I also prepped one of my fave veggies to take to work – marinated kale (click for recipe).

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I love this stuff because you make it in advance and then just package it in individual containers to take to work. It’s perfect for busy girls like me.

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Next time on TCL, I talk about how my first couple days with the Project Veg-Up challenge went.

And hubby and I are going to a wedding this weekend! You know what that means, right? Wedding cake! :)

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Do you have a favorite fruit or vegetable recipe? Whether it’s one you’ve written/adapted & posted on your blog or you’ve found one online that you make all the time, please pimp it out on my Facebook Discussion for awesome fruit/veg recipes – click to share.

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What types of fruits/vegetables do you like to prepare in advance? Feel free to share your eats and/or a recipe.

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