Loves! In the depth of everyday life that’s occasionally eating me up (…), I have a mini breaking news. I’m going to do a boot camp! Starting Monday. And for 11 (eleven) weeks, every day of the work week. Isn’t this the coolest? And… uhm, crazy? Yes, I’m shitscared. But hey: you only live once.
I have zero muscles in my arms. I can’t hold a plank. I have no abs whatsoever. And so I thought… now or never! It’s the time to discover your limits! Work out every day. And maybe develop a new passion. And out of the blue (rather like a panic reaction) I signed up and here I am, piles of work clothes and brand new shoes and a work out bag and even a pair of ropes (!) at the ready. And so the adventure begins…
In order to be prepared for the hard workouts and the inevitable, quintessential soreness (…) I am planning on eating as healthily as possible. With the occasional cheats, of course. But mostly clean, lots of greens and proteins and energy and lots of healthy fats. The best news about bootcamp is officially: you have to eat two breakfasts! Ha! No kidding. One before and one after the workout. The cooles. I’ve stock-piled oats for porridge and freezer oats, coconut waters and milks, froze up ruits for smoothies, bought chia in bulk and have dried fruits and crackers at the ready in every bag and pocked. I’m going to own this shit. (Currently my mantra. Obviously being panicky does that to me, repeating mantras in every waking hour).
Here’s the kind of thing I want to eat when I get home after a hard day’s work that started with a tough workout in the a.m.: a bowl full of goodness! Quinoa and various greens and a soft-boiled egg and an avocado. Yum! And so quick to throw together. So you can focus on the main aspects of life. Like living it and working out, and generally being a goddess, you know.
1 cup quinoa
6 green asparagus spears
2 organic eggs
1 small broccoli
1 handful kale
1 ripe avocado
3 tbsp. olive oil
Cook the quinoa in water according to directions. Add one tablespoon of olive oil to it and put aside. Bring a large pot of water to the boil. Blanch the greens in it one after another: asparagus (4 minutes), broccoli (3 minutes), kale (1 minute). Drain and chill in ice cold water respectively. Boil the eggs in the same water, for 4 minutes. Drain, chill, peel and half. Slice the avocado very finely and sprinkle with a little lemon juice.
Arrange everything in a bowl (because bowls are the new plates, huh): a spoonful of quinoa and top it with the blanched asparagus, kale and broccoli. Dress with the remaining olive oil and lemon juice. Top with the avocado slices and eggs. Sprinkle with salt and sesame. Voilà – a bowl full of goodness for you, so you can feel like a goddess.
For further veggie bowls inspiration, see this neat version.
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