What I Ate Wednesday [2]: Long Runs & Sugar Detoxing

I almost didn’t write this post. I ate basically the same things on my long run day as I did on the previous day I documented for What I Ate Wednesday. Which is surprising – usually on long run days I eat anything that stands still. This Sunday I only did eight miles because the snow was nuts (I know, that makes me sound like a real jerk – only eight miles) so I’m pretty positive that’s why my hunger was in check. Also, I have figured out that long run days don’t mean eat everything I can find – it means just eat a little more than normal.

Sorry I’m not sorry for the multitude of iPhone photos coming up.

Breakfast: Two Minute Pumpkin Quinoa Breakfast Muffin

two minute microwave mug cake quinoa pumpkin breakfast | almost getting it together

Actual good photo taken from the recipe.

I’ve always had the all-or-nothing mentality when it comes to food: I’ll literally eat the same things every day for 2-3 months then move on to the next thing. Right now, the quinoa pumpkin breakfast muffin is doing it for me so I’m not fixing what isn’t broken.


Lunch: Grilled chicken salad with grilled veggies and feta cheese

what I ate Wednesday grilled chicken salad | almost getting it together

Salad with grilled chicken and veggies.

When I got in from my run I was frozen. I was at my grandparents because my grandmother and I had a spa day on Saturday and I was snowed in (I didn’t hate it) so when I got home she grilled some chicken for me and I had a huge salad. My fave.


Snack: Yogurt with cinnamon apples

what I ate Wednesday yogurt with apples | almost getting it together

I try to eat all my meals in mugs or bowls.

About an hour or two after my salad was finished, I was hungry again (long run probs). I ignored it for an hour or so, focusing on some work I had to get done, then microwaved half a chopped apple with some vanilla and cinnamon and ate it over plain Greek yogurt.


Dinner: Spaghetti squash with cod, asparagus, capers and pesto

Spaghetti squash with cod, asparagus, capers and pesto | almost getting it together

Once again – a bowl of something.

Dinner was once again basically cleaning out the fridge into a bowl. I had some spaghetti squash, random asparagus, random cod from failed fish sticks, and a little bit of pesto left over. I added parmesan cheese and capers.


Dessert: Roasted kabocha squash with cottage cheese

roasted kabocha squash | almost getting it together

I need a 12-step program for my squash addiction.

I’m literally addicted to squash. Thank God I found out Oriental grocery stores sell kabocha squash under the code name “Japanese Yam”. My life is once again complete. Topped this deliciousness with some almond butter and cinnamon. Perfection.

Chat with me:
Do you think my eating habits are weird/unhealthy? Do you eat the same foods for months at a time?


Chocolate Chip Blueberry Banana Bread

I had a lot of bananas browning up a few weeks ago. I love bananas but honestly – I only eat half at a time. I know, I shouldn’t be afraid of banana calories and sugar and carbs – but the reason I started doing it was so I could have bananas more than once a day – half at breakfast and half for a snack or in my go-to dessert of Greek yogurt and fruit (#addicted). I haven’t been making smoothies with a banana base (see Pear Cinnamon Smoothie – also #addicted), so I had to figure out how to use up all my browning bananas – hence, the banana berry chia pancakes.

This bread was SO good. I had to stop myself from eating the entire loaf straight out of the pan. I continued to eat it throughout the week warmed up with a little ricotta cheese on top. (I have good willpower once something is in slices – I can eat one piece of something at a time. I actually just finished a chocolate bar Angela bought me at the beginning of August this week.)


Chocolate Chip Blueberry Banana Bread

gluten free chocolate chip blueberry banana bread | almost getting it together

gluten free chocolate chip blueberry banana bread


What you’ll need:
1 medium very ripe banana
1 cup almond meal
1/2 cup nut butter (I used almond)
1/2 cup pumpkin puree
1/2 cup blueberries
1/8 cup carob chips
2 eggs
1 tablespoon 0% greek yogurt
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon honey
1 teaspoon vanilla
1 teaspoon cinnamon
pinch Himalyan pink sea salt


What to do:
Preheat oven to 350 degrees F. Line a bread pan with parchment paper and set aside.
Blend banana, pumpkin and nut butter until smooth.
Mix in Greek yogurt, baking powder, vanilla and honey.
Add in almond meal and a pinch of salt and continue blending until smooth.
Carefully fold in blueberries and carob (or chocolate) chips.
Pour mixture into bread pan and smooth out top with a spoon.
Bake for 35-40 minutes or until a fork inserted comes out clean and the top is beginning to brown.
Let cool completely then slice and enjoy.

I was experimenting and did this entire process in my Vitamix, other than baking of course. You can easily do it with a hand mixer and an old fashioned wooden spoon, too. I also recommend topping with pumpkin cream cheese if you’re like me and just had to try it so now you have a mostly-full container of pumpkin cream cheese in your fridge.


gluten free chocolate chip blueberry banana loaf | almost getting it together

A little crumbly, but delicious.


Chat with me:
How is your willpower when it comes to sweets?

Fig and Banana Smoothie

I think I missed the boat on fig season. I couldn’t pull the trigger on buying figs. I saw the sugar content. I saw the calorie count. “Oh but the fiber!” you say. “Oh but the nutrients!” you say. I have no problem in my life getting enough fiber or nutrients. I probably ingest too much fiber and nutrients, to be honest with you. I also really like figs and can’t trust myself around them.

I was really anti-dried sun fruits (raisins, dates, figs) until I did a juice cleanse in January. (If only I could force myself to do another.) I was SO GOOD about not eating added sugar for the week after… I didn’t even eat chocolate for a week, and if you know me, that’s basically a lifetime in my world. Luckily at the time I was in California so figs and dates were aplenty. And I would eat figs every day for a snack. I even went to a date farm I was so addicted. (More on that later.)

Anyway, so I kept seeing figs everywhere at the end of summer. They were in cute little baskets at Whole Foods and in oatmeal and salads, three things I love. Finally by the time I decided I was going to buy figs, just one batch, just to see how it felt, THEY WERE GONE.

I found some Black Turkey figs at Market District luckily so after looking up their calorie/sugar content/baking capabilities on my phone in the produce section, I bought five. Those suckers were a buck each! I decided to try them in a smoothie and also used them in muffins, which I totally forgot I had a recipe for/pictures of and need to post as well.


almost getting it together fig and banana green smoothie

I’m using props. How artsy am I?

What You’ll Need:
2 cups (or a bagful if you’re me) baby spinach
1/2 frozen banana
3 fresh figs (I used Black Turkey, obvs. Are you even listening to me?)
2/3 cup almond milk
1/2 cup ice
1 scoop protein powder
1 tbps chia seeds
1 tsp cinnamon

What to Do:
You know the drill. Dump in blender. Blend until smooth. Enjoy!

You can omit the protein powder or chia seeds if you aren’t into those types of things.

Chat with Me:
What seemingly healthy foods can you not trust yourself around? I also cannot be trusted around most fruit or nut butters.