{"id":16915,"date":"2014-08-06T18:07:31","date_gmt":"2014-08-07T00:07:31","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16915"},"modified":"2014-08-06T18:07:31","modified_gmt":"2014-08-07T00:07:31","slug":"back-on-track","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2014\/08\/back-on-track\/","title":{"rendered":"Back on Track"},"content":{"rendered":"

After a weekend away in Denver, I was looking forward to cooking at home and eating some good food. \u00a0We had good eats while we traveled but I still got off track a little bit and didn’t eat as well as I would have liked.<\/p>\n

We usually only had two meals and I realized that three works for me now. \u00a0Even if “lunch” is on the small side. \u00a0A little something to keep me going.<\/p>\n

I also realized that when traveling, fresh fruit and produce seem to take a backseat. \u00a0Not because I didn’t want it but because it’s not offered up as much in restaurants.<\/p>\n

I find this very interesting!<\/p>\n

Lack of freshness definitely caught up to me and made me feel a little on the blah side. \u00a0I was ready to be in my kitchen eating some real foods.<\/p>\n

BREAKFAST<\/span><\/h2>\n

\"KaleFirst day back, I needed soup ASAP. \u00a0Full of greens and homemade broth to welcome me back and get my body back in balance.<\/p>\n

It also had white beans and I chopped up some leftover smoked sausage and turkey we had from dinner the previous day. \u00a0Full of veggies, this soup hit the spot!
\n<\/a><\/p>\n

\"bananas<\/a><\/p>\n

A little lighter the next day, some bananas with grain free granola. \u00a0With a splash of almond milk after the picture was taken.<\/p>\n

\"Fried<\/a><\/p>\n

Today was a little bit more hardy, friend eggs with an avocado side salad. \u00a0The eggs were fried in ghee and sprinkled with a little garlic powder and chili powder.<\/p>\n

The side salad is simply some chopped romaine, chopped avocado, and then I topped that with a little bit of salsa after the picture was taken.<\/p>\n

LUNCH<\/span><\/h2>\n

\"Salad<\/a><\/p>\n

Easy salad with mixed greens, cucumbers, and carrot. \u00a0A side of grass-fed hotdogs that I topped with spicy mustard.<\/p>\n

Unpictured is leftover spaghetti squash and a smoothie. \u00a0Pretty basic but the smoothie was delicious! \u00a0Almond milk + spinach + 2 frozen bananas + 1\/3C pumpkin puree \u00a0 Creamy and smooth, sort of like pumpkin ice cream.<\/p>\n

DINNER<\/span><\/h2>\n

\"Shrimp<\/a><\/p>\n

Sushi! \u00a0We have not had homemade sushi in ages. \u00a0I couldn’t get the rice to turn out. \u00a0It took me a while but I finally figured out how to successfully make sushi rice at altitude!<\/p>\n

Normally sushi rice is a 1:1 ratio when cooking. \u00a0However in the mountains it’s 1.5:1 \u00a0So 1.5 cups water for 1 cup rice. \u00a0I made 2 cups of rice and used 3 cups of water. \u00a0It worked! Perfectly cooked and sticky sushi rice!<\/p>\n

The filling is shredded carrot, cucumber, avocado and roasted shrimp. \u00a0The shrimp was roasted at 400 for about 5 minutes. \u00a0It was seasoned with soy sauce and chili garlic sauce. \u00a0So good!<\/p>\n

\"Spaghetti<\/a><\/p>\n

Spaghetti squash with some tomato sauce. \u00a0The tomato sauce had Italian sausage and garlic chicken sausage added to it. \u00a0I have to confess that I hate spaghetti squash. \u00a0I decided to give it another chance and realized that I was right and I cannot stand it.<\/p>\n

It’s mushy, stringy, and the strings have an odd rough texture to them.<\/p>\n

I gave it another shot and\u00a0I find it repulsive. \u00a0Blech! \u00a0No more spaghetti squash for me thanks!<\/p>\n

\"smoked<\/a>I wasn’t terribly hungry for a full meal but I did want something to nibble on. \u00a0I put together a snack plate featuring:<\/p>\n