What I Ate Wednesday: Yoga Teacher Training [Part III]

Part three of What I Ate Wednesday Yoga Teacher Training Edition! This day was from last week so I don’t remember many details of what we did that day, but I do know that we’ve done 2-3 hours of yoga most days.

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Breakfast: Coffee with milk and a fresh green juice that we made ourselves, with watermelon, pineapple, apple, kale, yellow squash (from the garden), cucumber (from the garden), mint (from the garden) and lime.

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Snack: zucchini bread that Maggie’s mom made with zucchini from her garden, so fresh and delicious! I remember I ate this after a yoga class.

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Lunch: half an avocado with balsamic dressing.

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Lunch: a quarter cup of oatmeal that I had left overnight with coconut milk, raisins, 7-nut & seed butter and pumpkin spice. I remember that after lunch we did more yoga…

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Snack: Pineapple with li hing powder.

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What I Ate Wednesday: Yoga Teacher Training [Part II]

Another week, another What I Ate Wednesday hosted by Peas & Crayons! Apologies for the lack of posts lately, but we’ve been so busy and even though I’m home by 6 each evening, I’m so tired I can’t do anything except my homework, eat and sleep.

Tuesday, July 22: Day 8 of Yoga Teacher Training

WIAW yoga teacher training edition

7:20 AM: Wake up

7:30 AM: Pre-breakfast

Again, I had a quarter cup of aloe vera juice with lemon juice and water, as well as three krill oil capsules.

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8:00 AM: Breakfast

In the car on the way to the yoga studio, I had a coffee with coconut milk and a small applesauce. Sadly I forgot this Mojo trail mix bar on the kitchen counter so I didn’t get to eat it! That was really disappointing.

WIAW Yoga Teacher Training

8:30 – 9:30 AM: Power Yoga

Our first yoga practice of the day went well but I was starving towards the end!

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9:45 AM: Snack

I really wanted that trail mix Mojo bar, but I had to eat what I had in my bag (at least I had backup!), which was a cookies & cream Quest bar.

10:00 – 11:15 AM: Power Yoga

We went right into another practice, which I thought would be exhausting but it actually felt really good, even though it was tiring.

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12:30 PM: Lunch

We sat in a nearby park to eat lunch, which was nice. I brought a big container of leftovers from the dinner Maggie’s mom made Monday night: pasta salad with ham, fresh mozzarella and cherry tomatoes, as well as zucchini, yellow squash, basil and chives from their garden! Food picked from the garden right outside the kitchen just tastes better, and so fresh.

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What I Ate Wednesday: Yoga Teacher Training!

As of today, Maggie and I are five days into yoga teacher training! We are being taught and led, along with 7 others, by Tamsy Markham. Tamsy is the creative director and founder of High Street Yoga and Velvet Mill Yoga, in Westerly, Rhode Island and Stonington, Connecticut, respectively. We’ve been traipsing between the two studios, which are very close to each other despite the fact that they are in different states. I thought it would be fun to share what a day of yoga teacher training looks like, since we’re loving it so much!

Monday, July 14: Day 3 of Yoga Teacher Training

WIAW yoga teacher training edition

7:30 AM: Wake up

7:45 AM: Pre-breakfast

I’ve been drinking a quarter cup of aloe juice each morning (you can buy the big bottle that I have from any Trader Joe’s) with lemon juice and water. I feel like it’s helped my whole digestive system feel better. I’ve also been taking krill oil pills that my mom sent.

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8:00 AM: Breakfast

I had a cup of coffee with milk, and a muffin I’d made in Astoria with whatever was leftover in my cupboard before I moved out. I don’t remember the ratios, since I made it up as I went, but I used all-purpose flour, brown rice flour, salt, baking powder, cocoa powder, eggs, coconut oil, water, apple cider vinegar, vanilla extract, seven nut & seed butter, ginger honey, cocoa nibs, chocolate chips and unsweetened coconut flakes. They turned out shockingly delicious and they weren’t dry.


8:20 AM: Breakfast Part II

I had a second muffin in the car on the drive to the yoga studio. I wasn’t too hungry but I knew we had a power yoga class coming up and that I would be hungry during that if I didn’t eat more.

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9:00 AM: Discussion / Session with Tamsy

We are studying Baptiste Power Vinyasa Yoga (read more about it here) and Tamsy began training with its founder, Baron Baptiste, directly in 2002. She is awesome and we’re all learning so much!

10:00 – 11:15 AM: Hot Yoga

Of course we have to be sure to drink plenty of liquids! Throughout the day I drank about a third of this coconut water (so roughly 11 ounces).

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I also drank a few bottles of water and one bottle of iced tea Maggie and I made by combining green tea, jasmine green tea, and peppermint tea. It was super refreshing!

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11:30 AM: Snack #1

Maggie and I quickly wolfed down these fresh raspberries and blueberries, and dried, sweetened cranberries before our next discussion / session.

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12:30 PM: Lunch

Lunch for us has been leftovers pretty much every day so far, which is great, since Maggie’s mom has made us the most delicious and nutritious dinners each night! Today we had grilled vegetables (onion, bell pepper, zucchini, yellow squash) and a sausage over quinoa. The squash came from Maggie’s mom’s garden!

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Pirate’s Booty Mac & Cheese, Astoria

Pirate's Booty Mac & Cheese with chimi butter

It turns out that yesterday was “National Mac & Cheese Day,” so I missed the [pirate] boat by just a bit on this post. Pirate’s Booty (makers of the beloved baked rice and corn puffs) now makes macaroni & cheese! The brand’s products are all “free from fryers and ingredients you can’t pronounce, Arrr.”

Pirate’s Booty Mac & Cheese products are all made with organic pasta, no artificial colors, flavors or preservatives, and available in four varieties:

  1. Shells & Cheese Aged White Cheddar (shell-shaped pasta)
  2. Mac & Cheese Aged White Cheddar (traditional elbow pasta)
  3. Mac & Cheese Mild Cheddar (traditional elbow pasta)
  4. Anchors & Cheese Aged White Cheddar (pirate-themed shaped pasta)

Pirate's Booty Mac & Cheese with chimi butter

Above are the anchors, which I made with ChimiButter (instead of the recommended milk and butter) and peas. The ChimiButter is made with some spices, which elevated this boxed mac & cheese and really made it special! I could have eaten the whole box like this.

The mild cheddar, elbow-pasta (in the first picture above) tasted nothing like Kraft, even though it looks similar, and that’s a good thing. Kraft has an artificial, almost plastic taste, and a strange aftertaste (to me, at least!) but this Pirate’s Booty version tasted more real and authentic to cheddar cheese, even though the “cheese” comes in a powder form in the box.


The anchor pasta was adorable and would be such a cute meal for kids, especially at a pirate-themed party! It’s difficult for me to explain, but perhaps since this wasn’t the usual shape for pasta associated with mac & cheese, it was really satisfying to eat.

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The “What I Ate Wednesday” That Never Was [Part III]


Breakfast: overnight oats are just so delicious if you keep them interesting with lots of different add-ins. Here I used almond milk, a banana, unsweetened coconut flakes and dried (sweetened) cranberries.


Breakfast: I am a HUGE fan of leftovers, and can even happily eat them for breakfast, like I did with this leftover Indian food and a coconut lentil curry I made at home. My curry was made with just onion, carrots, parsnips and bamboo shoots, simmered in coconut milk and curry powder (along with a couple other spices like cumin and turmeric). I cooked the lentils in my rice cooker with some vegetable stock and mixed that in later. The Indian takeout was saag panner (cheese cooked in a spinach mixture) and chicken tikka masala, a rich and creamy tomato sauce. Over leftover basmati rice, this was a super filling and flavorful breakfast that kept me full until late in the afternoon.

MP Taverna lunch WIAW

Lunch: My friend Jess (a Registered Dietitian who I actually met through WordPress!) and I went to yoga one day and then ate lunch at MP Taverna. It was delicious! I had “Grandma’s” Greek meatballs (served with lemon, pita and tzatziki) and the “MP salad,” a winning combination of lettuce, cucumber, tomato, kalamata olives, onion, feta, and peppers. I had to take half of this home, and it was great for lunch again the next day.

WIAW Shake Shack hot dog

Lunch: I found myself near Shake Shack in the late afternoon one day and since I hadn’t had lunch yet, I decided to try their famous Chicago dog (did you know that Shake Shack started as a hot-dog-cart?). It was good but a bit hard to eat with all the toppings, which made the bottom of the bun a bit soggy. I liked it but their burgers are just so good, I found myself wishing I’d ordered a burger instead.

Lo juice with aloe

Snack: I’ve been drinking a quarter cup (about 2 fluid oz.) of aloe juice daily. Here I had it with water and pomegranate juice made by LO Fruit Beverage. These beverages are Kosher, vegan, gluten-free (duh) and low on the glycemic index; one 10-oz serving of LO has roughly the same amount of calories (35 – 45), carbs (8 – 11 grams), and sugars (7 – 10 grams) as found in one whole fruit. The flavor is surprisingly strong considering that it’s basically watered down juice, and I actually prefer this watered down version than regular juice, which I find is often sickeningly sweet, even when it doesn’t contain added sugars. It has a unique aftertaste that reminds me of kombucha, or another sparkling beverage, although it’s not sparkling. I’ve tried out a couple other flavors so far and am enjoying them as a juice substitute.

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