Hi guys, another week flew by, and this one felt crazy fast! Last night, I celebrated my birthday with some of my running buddies at our weekly social run. Each week, we meet at a local craft brewery, run 6 miles, and then enjoy some good beer and conversation. Couldn’t have picked a better way to spend my birthday. It was a beautiful night and stretching my legs after a long day at the office felt incredible. Plus, the post run beer hit the spot. Normally, I don’t stick around for food, but since it was my birthday, I decided we should all treat ourselves to some Tom + Chee too. We ran before indulging, so balance, right? 🙂 Pictured below is my super fancy grilled cheese that had everything on it plus the donut bites we all shared. Perfect birthday treats!
I wanted to talk to you all about leftovers today because I spent almost the entire week enjoying some of mine. I think when you hear the word “leftovers,” the common reaction these days is typically negative. I’ve had patients tell me they find leftovers boring and uninteresting. Well, I’m here to tell you that leftovers can easily be repurposed into new meals to keep up the excitement. Last weekend, I enjoyed a really delicious and indulgent steak dinner out with my parents. There were tons of leftovers. Like 3 boxes worth of leftovers.
I had things like steak, mac & cheese, potatoes, roasted carrots and a fries left. Now you are probably thinking, sure those leftovers sound great, but how do you repurpose them in a satisfying and healthy way? Let me share some examples with you. That steak dinner was heavy and there was no reason for me to eat all these leftovers in one sitting. So, Sunday, I made a salad with the leftover glazed carrots and half of the steak + some spinach and cabbage I had on hand. I dressed it with some red wine vinegar and olive oil. It hit the spot. Such a filling and delicious dinner and it reminded me nothing of Saturday nights meal. Monday, I grilled up some chicken breast I had on hand and enjoyed it with the leftover mac & cheese plus some steamed spinach and broccoli. Tuesday, I used the leftover mashed potatoes and created my own personal potato bowl. I mixed in the leftover steak, the rest of my steamed spinach and broccoli from Monday, and some diced grape tomatoes. At that point, the only thing I had left were the fries. I decided to crisp those up Wednesday evening and enjoy them as a fun treat with the rest of my grilled chicken. I was running low on veggies so I had a nice big bowl of berries on the side. All these meals hit the spot, and none of them were the same. I saved time, not to mention money on food for the week because I made certain to roll these leftovers from day to day. Instead of tossing them because I didn’t need another indulgent meal, I used creativity to turn these leftovers into new and exciting healthy dinners throughout the week. See, leftovers don’t have to be boring! 🙂
Yesterday, I was running late to work and did not have time to eat before I hit the road. That doesn’t mean I had an excuse to skip breakfast. I grabbed a quick, packable breakfast from my fridge and made certain to enjoy while I responded to emails at work. It’s so simple to grab a container of Greek yogurt (I like the full fat variety) and some fruit / nuts throw in a bag and hit the road. I enjoyed my yogurt with some granola I had on had in single serving packets and some berries from my fridge. This meal required almost no effort to pack, but nutritionally, it provided me with everything I needed to jumpstart my day. Protein from the yogurt, fiber from the berries, and some healthy carbs and fats from the granola. It hit the spot, and held me over until lunch. Breakfast does not have to be the drive-thru when you are crunched for time!
In other news, guys, I decided to try out Peach Dish. The idea of grocery shopping and planning meals has been really unappealing to me lately and I’ve been in kind of a creativity rut when it comes to eating. I’ve been having the same meals over and over again and need some new inspiration. Peach Dish sends you everything you need to make the recipes you pick, so there’s no food waste either. I paid for this on my own dime and will share my unsolicited thoughts on the service after I’ve eaten my way through the meals next week.
The rest of my Friday involves seeing a few more patients before heading home to a healthy dinner and a good nights sleep before my final, double digit run before the Kentucky Derby Marathon on April 30th.
Who else is doing a long run tomorrow?