Monday Eats

Monday was a good day. Good food, good workout, good art class.

In the morning, I went to the gym for a treadmill workout. I did a 4-3-2-1 workout that went like this:

4-3-2-1 Treadmill Workout
time (mins)…speed
0-4…………….6.6
4-8…………….6.8
8-11…………..7.0
11-13…………7.2
13-14…………7.4
14-15…………6.6
repeat minutes 4-15 two more times
37-38……….6.6
38-39……….6.5
39-40……….6.4

This totaled 4.6 miles. It was definitely a challenging run, and could be made more difficult by increasing the speed or increasing the incline (I set it at 1%). Unfortunately, my leg was bothering me a little bit afterwards, so I will try to take it easy the next couple days.

Breakfast is unpictured, but it was exactly the same as the cottage cheese/trail mix/apple combo I had a few days ago. For lunch, I had the last of the yellow split pea and sweet potato soup with some salad on top (all you can see is the salad).

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In the afternoon I snacked on some banana mixed with cashew butter and cinnamon:

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After work, I went to half of a yoga class at my gym for some stretching, and then enjoyed a dinner of a cottage cheese biscuit, brussel sprouts, and lentil cakes. I smeared some raspberry jam on the biscuit and added a few almonds to the mix.

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This was the first meal I had with the biscuits and lentil cakes, and I would say everything came out really well! The biscuits were especially good – I could see having them for breakfast!

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Cottage Cheese Biscuits

I stumbled across a recipe for cottage cheese biscuits on the Healthy Recipes Blog (I recently discovered this site and fell immediately in love). I thought the biscuits looked interesting, and I happened to have cottage cheese in the fridge, so I decided to give it a whirl. I modified the original recipe slightly, and you can see my full recipe below.

First, mix flour, baking powder, and sugar together in a large bowl:

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Add cottage cheese and milk:

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I started to mix everything together in the bowl, but that wasn’t working very well, so I poured the whole mix onto a lightly floured board and got to work with my hands:

before using hands - very crumbly!

before using hands – very crumbly!

My hands were just what the dough needed, and it got perfectly sticky without any additional liquid. Once the dough seemed shapeable, I divided it into 6 segments, formed them vaguely like biscuits, and arranged on a lightly greased baking tray:

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Cook for 15 minutes at 450°.

beautifully golden!

beautifully golden!

Cottage Cheese Biscuits

makes 6 biscuits
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 1 cup cottage cheese
- 1/2 cup coconut/almond milk
Method
Mix together flour, sugar, and baking powder and a large bowl. 
Once combined, add in cottage cheese and milk. 
Stir or knead with hands until a shapeable dough forms. 
Divide into 6 biscuits, arrange on a lightly greased baking tray, 
and bake at 450° for 15 minutes until the tops are golden.

I try to have three components to my meals: starch, vegetable, and protein. (Breakfast is exempt from this policy) With the biscuits as this week’s starch, I decided to roast up some brussel sprouts to go with.

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I tossed the brussel sprouts with a little coconut oil, arranged on a baking tray, and sprinkled with salt, pepper, and thyme. I cooked for 30 minutes at 400°. I always struggle to determine how long and at what temperature to roast vegetables. This timing/temp combination worked very well and I will definitely be using again.