>A big one. I’m kind of addicted…
Confession: I started out like most. 1 small cup per day turned into a medium, which turned into large, which turned into two large…
You get the picture. I’ve been reading a lot lately about how acidic coffee negatively affects your body’s pH levels. Proper cellular pH is required for all cellular processes, especially digestion (an area I’ve had some issues with lately). The degree to which coffee actually effects you is unknown, but I do know a few things:
1) It dehydrates me
2) I have a headache when I miss (or am late on) my morning fix
3) It’s expensive
4) It’s staining my teeth (good thing for Crest WhiteStrips!)
So do I give up my beloved Cup-O-Joe? Do I go cold turkey? Scale back then quit?
I am not one to like “rules”, especially when it comes to my diet. Rules = thinking about food = obsession. Not how I roll anymore. If you’ve been following my blog for a while, you know that I do eat meat (typically organic white meat) but only occasionally. I do consume some dairy, also rarely (more stomach issues than anything else). And I do consume alcohol, but stick to 2-3 drinks (on average) and generally choose red wine (or the occasionally skinny margarita!)
In a nutshell, I don’t stick to rules. I eat clean and all-natural foods 90% of the time, but I am human and don’t believe in turning down a shared brownie sundae and martini’s on a girls night out. Likewise, my diet is about 80% vegan. To me, eating 80% animal-free does far much more for the mind, body, and soul (and environment!) than 0%. Maybe someday I’ll move closer to 100%, but this is working right now.
For the same reason, I’m not giving up coffee all together. If I want a cup here and there, that’s okay. But I do need to scale back.So the plan? This week I’ve traded my Venti (large in snobby cafe lingo) for a medium and nixing the mid-afternoon cup. I’ll keep you updated on my progress and hopefully I don’t turn into a raging (or sleeping) lunatic!
I’ve also started drinking much more green juice, particularly first thing in the morning before a run. I’m not sure if my mind is playing tricks on me but it seems to make my morning energy surge!
Large cucumber
Broccoli stems (great way to use em up)
pear
garlic
ginger
parsley
splash coconut water
large cucumber
apple
kiwi
broccoli stems
garlic
parsley
ginger
Actually in general, I’ve been on a veggie kick. I’ve been working a lot and meal-planning on a tired (post 13-hr shift) body is no fun. Lately I’ve been steaming random veggies and mixing them with some chilled ones and topping them with whatever comes to mind. This way, I can think of the sauce/dressing as they cook. More time = less brain power #winning
Hot (steamed butternut squash, broccoli, kale) + Cold (tomatoes, carrots)
Topped with a marinara/garlic hummus mix (unpictured), that I like to call “Mock Vok” sauce (Mock Vodka). Before you say “yuck”, let me tell you I thought the same thing when I first saw it on other blogs (sorry, I can’t remember where!) but with 3:1 marinara to hummus and you get a thick almost vodka-like sauce. I promise it will not disappoint!
Spaghetti squash topped with above “Mok Vok”. Squash cooking directions here.
More hot + cold veggies with a protein-packed Peanut Sauce
Peanut sauce
1/4 c peanut flour
1 T soy sauce (I used liquid aminos)
1 t honey
water to desired consistency
Dressed in hummus
And topped over quinoa with cashews/sunflower seeds for added healthy fat and crunch.
So simple. And quite delicious.
* * *
I leave you with a picture snapped of Michael and Me at the Cherry Blossom 10-miler finish (Very random: Lauren‘s roommate’s boyfriend snapped the pic not even knowing me because he thought it was funny some girl had a pup at the finish!)
Kels (sister) and Michael are visiting the fam in NH right now. I miss them mucho ❤
* * *
Any suggestions/tips on conquering my coffee addiction?
After a loooooong day, what’s your go-to cuisine?