Day Seventeen

Tuesday, September 24, 2013

Really tough day at the office, late start heading home so just a short commute around the Dam with a bonus two flats on the rear tire.  The front was soft this morning, but held up fine all day. My tires are shot – new ones on the way from PBK along with a chain, which I also need badly.  Tightening up the rear cassette cured a disturbing rattling.  What a difference – it wasn’t very loose, but enough to cause a helluva racket and some shifting anomalies.

Here’s what I ate today:

  • Breakfast
    • Oatmeal with molasses & agave nectar, blueberries, pecans, flaxseed and hemp hearts
    • Green smoothie: Spinach, kale, strawberries & blackberries
  • Lunch:
    • Cilantro Lime Quinoa salad, ½ orange bell pepper, greek yogurt with agave and hemp hearts, apple
    • Banana before the ride home
  • Dinner:
    • Goat cheese and fig crostini
    • Bow tie pasta with walnut sauce
    • Green salad with hemp oil and balsamic vinaigrette
    • Glass of Cabernet

Lunch was definitely the best thing that happened at the office today. The leftover Cilantro Lime Quinoa was excellent.  Tonight’s pasta also excellent – the recipe is really Walnut Spaghetti from “The Mediterranean Diet Cookbook” which I picked up at Boston Logan Airport on the way back from WPI just a few weeks ago.  I think this book, and in fact this recipe mark the tipping point that started the journey I’m attempting to document.  It’s the 2nd time I’ve made this and it was great both times.  This time I swapped out the spaghetti for bow ties and ricotta for goat cheese.  The crostini was born because I had some very good leftover whole grain bread, a few figs and the remaining goat cheese that didn’t go in the pasta.  Sublime.  I keep thinking that it’s very likely that the next challenge will be vegan and I do like cheese…

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