Since I’m currently contending with a hip flexor injury, my marathon training has scaled back. I only ran twice this week, both for much shorter and easier runs, and I plan to continue resting my hip for the next week or two until I see a sports medicine specialist and get to physical therapy. I’ll keep sharing my more limited weekly workouts and updates on how I’m healing in my Monday posts.
This WIAW is all about keeping my eats simple during summer in the city. It’s a little early in the season for some of my favorites, and I only get to enjoy the grill when I’m at home on weekends, but even on a summer night in New York City, I can still whip up a satisfying and summery meal. Without heating up my apartment too much!
This WIAW, I’m sharing some meals that are pretty typical for me, as well as a dinner that showcases some newer food choices. The greens are nothing new, but since my elimination diet and subsequent step back from grains like oats and rice (and attempt to cut down on dairy, which sometimes works better than others) I’ve started eating some things that I haven’t touched since I was in preschool, if ever. I went from eating just fish and poultry to incorporating duck on occasion when I was in college in England. I threw pork/ham back into the mix last year, because as my dad says, it’s “the other white meat”. And very recently, I’ve dipped a toe in the waters of “real meat” which you’ll see if you read all the way through this day’s dinner…
You may have seen these recent eats on Instagram, but in all the time it took to recap my Maine adventures, I didn’t get around to sharing my eats for the past two weeks. This WIAW for a Wednesday back in NYC is the time to fix that! Breakfast was a one pan scramble with three eggs, Swiss cheese, sautéed spinach, spinach and garlic chicken sausage, and a slice of Udi’s gluten free toast. I don’t eat “gluten free” foods very much but my dad bought a loaf of Udi’s on sale at Costco and gave it to me so I’ve been enjoying a slice with breakfast or brinner for the past week.