Just about every person I know these days has a fitbit or some variation of one, and one of the functions of the fitbit is to track the food that you eat daily in order to monitor how healthy you are eating. The very idea of counting calories and going through the process of entering in every single bit of food that I eat in a day is genuinely awful to me. I want to be able to enjoy what I eat and not stress about how many calories it is, and I also greatly dislike the idea of taking the time to type in the food that I am eating. All of that being said, I realize that my diet consists primarily of dessert, bread and cheese, which isn’t really the greatest combination of foods for a human being to be eating all the time.
That is why I have decided to challenge myself to write a blog entry documenting what I eat every day for 30 days. The reason I am calling it the semi-healthy 30 day challenge is because there is just absolutely no way I make it through 30 days without baking or making grilled cheese. It’s just not going to happen so I am being realistic with my goals. I thought that this would be a great way to do a few things: (1) be healthier, (2) blog more and (3) try out some more vegetarian recipes. This way, I have a few different goals that can be accomplished by doing this so I will be more motivated to go through with it.
The plan is that I will tell you all what I had for breakfast, lunch and dinner every day and make sure that I include at least one recipe from each day. So if you have always wanted to know exactly what I am eating at all times of the day, this will be perfect for you. There may be some days where I do not write an entry (for instance, I will be in Houston without my computer for one of the weekends), but I will make sure that I still keep track of everything for those days and update at a later date.
Without further ado, welcome to day 1!
This is a pretty boring first day for breakfast and lunch so I apologize for that. Today I had a barre class that did not end until 10, and then my husband and I went to the Hillcrest farmer’s market here in San Diego. My favourite thing to do in San Diego is go to the farmers market. They have them in most neighbourhoods around the city, and there is a neverending supply of samples and delicious food. My typical farmer’s market meal is usually a crepe that is filled with nutella and bananas or just an entire baguette. Now that you are forming a picture of my regular diet, this 30 day challenge is starting to make more sense, I’m sure. Because of the late timing, my breakfast and lunch today consisted of samples at the farmers market and this delicious greenfix smoothie. I have always had reservations about trying a green smoothie, but this was amazing and I will definitely be trying to recreate it at a later date.
My brother and sister-in-law got me a vegetarian cookbook for Christmas called the Forest Feast, and it is amazing. There is a recipe in it for roasted corn and cauliflower tacos that I loved, but there were a few tweaks that I have been wanting to try making to the recipe. It turned out a little bit dry the first time around so I created a cilantro-lime sauce this time around and served them with some additional toppings. I additionally changed up the seasonings a little bit to add some more flavour, and I could not be happier with how these turned out. The best part of being vegetarian is trying new recipes like this. We also added some poached chicken to my husband’s tacos, which worked out perfectly. This is an easy recipe to make vegetarian or not, which is something I am always on the lookout for. Thekitchn.com has some perfect instructions for how to poach a chicken breast that I always use.
Roasted Corn & Cauliflower Tacos
2 ears corn, cut off of the cob
1 head cauliflower, chopped into bite sized florets
1 Tablespoon chili powder
3 Tablespoons flaxseed oil (or olive oil)
1 teaspoon garlic salt
Juice of 1 lime
1 bunch of cilantro, chopped
1/3 cup lime juice
1/2 cup plain Geek yogurt
1/2 jalapeno, diced
Salt & pepper, to taste
Corn or flour tortillas
Avocado, green onions and any other toppings you like
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and spread out the cauliflower and corn in an even layer.
Sprinkle with flaxseed oil, garlic salt, chili powder and juice of 1 lime. Mix around until all are evenly coated.
Roast at 400 degrees F for 30 minutes or until the cauliflower is tender and golden.
Meanwhile, combine the cilantro, 1/3 cup lime juice, Greek yogurt, jalapeno and salt & pepper in a small bowl until smooth.
Serve the roasted corn and cauliflower on corn or flour tortillas, topped with the cilantro-lime sauce and any other toppings (we used avocado, lime and green onions).
- Roasted Corn & Cauliflower Tacos
- 2 ears corn, cut off of the cob
- 1 head cauliflower, chopped into bite sized florets
- 1 Tablespoon chili powder
- 3 Tablespoons flaxseed oil (or olive oil)
- 1 teaspoon garlic salt
- Juice of 1 lime
- 1 bunch of cilantro, chopped
- ⅓ cup lime juice
- ½ cup plain Geek yogurt
- ½ jalapeno, diced
- Salt & pepper, to taste
- Corn or flour tortillas
- Avocado, green onions and any other toppings you like
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and spread out the cauliflower and corn in an even layer.
- Sprinkle with flaxseed oil, garlic salt, chili powder and juice of 1 lime. Mix around until all are evenly coated.
- Roast at 400 degrees F for 30 minutes or until the cauliflower is tender and golden.
- Meanwhile, combine the cilantro, ⅓ cup lime juice, Greek yogurt, jalapeno and salt & pepper in a small bowl until smooth.
- Serve the roasted corn and cauliflower on corn or flour tortillas, topped with the cilantro-lime sauce and any other toppings (we used avocado and green onions).