The best way to explain how I ate in the past, is to say that my tongue indicated what and when I ate. My passion for food and cooking rendered a savory palate, and while I could usually pass on any chocolate truffle torte, strawberry cheesecake, or a peach cobbler, I craved chicken pot pie, Pad Thai, triple creme brie, and each Thanksgiving item (minus the turkey) at almost every moment of the day and night. My cravings were weird like that! So I ate what I craved, and I ate often. And up until a few years ago, I boasted a metabolism that allowed my figure to have no correlation to my quantity of eating. It was quite impressive, and I took pride in it much like how one would with any sort of “hidden talent,” but only until I lost that magic metabolism. I was baffled at the idea of anything less than my natural ability to burn what I ate. But it became clear to me that I didn’t have a body I was to simply feed for fun; it was evident that I was to nourish this body if I wanted to experience both all of the best in life long term, and to be the best version of myself to those in my life and around me. It wasn’t something I was to wait on until I turned 40; it meant changes to the way I cared for my body today.
A few years ago, after discovering I had higher cholesterol levels and being traumatized, yet inspired, after watching a number of food documentaries, this shift occurred and I started eating for my body. I cut out meat and became pescetarian. I started looking at food differently and caring about where it came from. I began thinking about food as true nutrition sources instead of what could immediately gratify my craving in that moment. I grew to care about other protein sources, getting enough calcium, omega 3s, water, and leafy greens. I recognize that it is not easy for everyone to think this way about food (or you may not want to), but my Pure Barre Life is evidenced outside of the barre by caring for my body in a way that makes me the healthiest and happiest.
Here are two of my favorite healthy recipes I love to eat pre and post Pure Barre. They are protein packed and a nourishing way to fuel your body. Hope you are inspired to make changes to a healthier self, starting from the inside out!
Kickstarter Kale Kiwi Smoothie:
-3 kiwis, peeled and cut.
-1/2 banana (Frozen chunks are the best!)
-1 cup kale (I like the leafy green parts without the stems)
-1 container (6 oz) vanilla yogurt (or any flavor you like)
-2 tbl ground flaxseed
-1/2 cup vanilla almond milk (Add more to get the consistency you want)
Blend on up and enjoy! The kale/kiwi smoothie is both refreshing and filling!
My Favorite Quinoa Salad:
So easy to pack this salad for any occasion: work, picnics, potluck dinners. Serve it as a side and pair it with grilled chicken. I love it as it is, or my favorite way: over a bed of arugula and spinach, which is how I am having it for lunch today!
-1 cup quinoa
-1 red onion, diced
-4 tbl olive oil
-1 large clove of garlic minced
-1 cup cucumber, diced + 2 tsp salt, and drained.
-1 can black beans, drained.
-1 orange bell pepper
-1 cup diced baby tomatoes
-Small bunch of basil, chiffonade
-3 tbl lemon juice
-1 tsp paprika
-1 tsp cayenne pepper
-6 oz container feta, crumbled.
Cook quinoa according to directions. Set aside when cooked. Meanwhile, saute diced onion and garlic in olive oil on high heat for 2 minutes, just long enough to get the bite out of the onion. Add onion and infused garlic olive oil to quinoa. Toss remaining ingredients together. Add salt and pepper to taste. Enjoy!