I could write a book about food.
I literally live for the next meal.
This is no joke.
It motivates every task I do throughout the day.
Certain days are better days than others.
Wednesday for example is tri-tip day at the airport. But only if the weather is clear and the planes can fly in. You can sit on the runway and eat your tri-tip sandwich, with sweet potato fries, and a side Caesar, with extra dressing, and extra shaved Parmesan, and extra of the secret sauce which no one is allowed to have the recipe to. I get mine grilled on a toasted French roll instead of the garlic bun. I take my own ice tea with one Stevia which I pick up from Del Taco on the way because they make it fresh every day and if I get it without ice it can last for three more meals. Same with the tri-tip sandwich if I'm not super hungry that day. For dessert I have three options. Keylime pie from Marie Calendars. Mini cinnamon sticks from Wetzels Pretzels. Or my Tuesday favorite on a Wednesday, (which is a whole nuther meal story), but the dessert is a homemade Heath Bar Crunch Cookie from a local restauranteur… but he doesn't make those every day either... so I have to carefully plan and hope. Hope keeps me going.
To counterbalance the meal, I will wake up early and work out by running the sand dunes. Then I will do yoga. Later in the day I will ride 6 miles on the bicycle with my dog chasing behind, before indulging in another carefully planned, delicious, dinner.
Breakfast… Not so much. I stay with the Beller Breakfast Plan, which consists of enough fiber for a third of your daily intake. There is only one or two that I really like though. One is my homemade peanut butter on Ezekiel bread, toasted with Chia seeds and basil seeds and cinnamon. The other is a baked quarter sweet potato, with one egg, and two slices of avocado on top. It takes a long time to make though.
I like to make my meals an experience.
Eating great food in a pretty place.
Thank God I like to work out too.
Or I fear none of this would work.
But it does.
And I do.
I could write a book about food.
— Trish
I literally live for the next meal.
This is no joke.
It motivates every task I do throughout the day.
Certain days are better days than others.
Wednesday for example is tri-tip day at the airport. But only if the weather is clear and the planes can fly in. You can sit on the runway and eat your tri-tip sandwich, with sweet potato fries, and a side Caesar, with extra dressing, and extra shaved Parmesan, and extra of the secret sauce which no one is allowed to have the recipe to. I get mine grilled on a toasted French roll instead of the garlic bun. I take my own ice tea with one Stevia which I pick up from Del Taco on the way because they make it fresh every day and if I get it without ice it can last for three more meals. Same with the tri-tip sandwich if I'm not super hungry that day. For dessert I have three options. Keylime pie from Marie Calendars. Mini cinnamon sticks from Wetzels Pretzels. Or my Tuesday favorite on a Wednesday, (which is a whole nuther meal story), but the dessert is a homemade Heath Bar Crunch Cookie from a local restauranteur… but he doesn't make those every day either... so I have to carefully plan and hope. Hope keeps me going.
To counterbalance the meal, I will wake up early and work out by running the sand dunes. Then I will do yoga. Later in the day I will ride 6 miles on the bicycle with my dog chasing behind, before indulging in another carefully planned, delicious, dinner.
Breakfast… Not so much. I stay with the Beller Breakfast Plan, which consists of enough fiber for a third of your daily intake. There is only one or two that I really like though. One is my homemade peanut butter on Ezekiel bread, toasted with Chia seeds and basil seeds and cinnamon. The other is a baked quarter sweet potato, with one egg, and two slices of avocado on top. It takes a long time to make though.
I like to make my meals an experience.
Eating great food in a pretty place.
Thank God I like to work out too.
Or I fear none of this would work.
But it does.
And I do.
I could write a book about food.
— Trish
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