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.

photo 1 (1)

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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Mom’s Lunch Creation, Honolulu

eyechow Mom's creation

I’m really sad that this isn’t a better picture (I’ll have to teach my mom how to focus pictures on her iPhone when I get to Hawaii in September!) but I had to share my mom’s ingenious lunch creation she shared with me the other day.

From the bottom up:

  • Shredded lettuce
  • Tomato
  • Mayonnaise
  • Salt
  • Avocado
  • Onion
  • Bacon
  • Sprouts
  • Veggie Burger (fried on pan with leftover bacon oil)
  • Manchego Cheese
  • Artichoke and roasted red pepper on the side

Maggie and I (I’m living with her right now) want to make this, it sounds so delicious!

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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Hattie’s Chicken Shack, Saratoga Springs

Hattie's Chicken Shack kid's meal

Since it’s right off the freeway exit (15) coming into Saratoga Springs from NYC, Kiyo and I have unintentionally made it a tradition to stop for food at Hattie’s Chicken Shack before we make it into town proper. A smaller, almost “fast food” outpost of Hattie’s™ historic restaurant downtown, which has been in operation since 1938, this “shack” serves the famous Southern fried chicken the restaurant became known for.

Hattie's Kids Meal

They also serve wonderful sides (such as the above cabbage and carrot coleslaw), but you obviously have to order the fried chicken (they also make a gluten-free version, which is awesome!). I like to order the “chicken littles,” a kid’s meal that is only $5.50. The all white meat chicken fingers are served with Buttermilk ranch dressing and it’s absolutely delicious. It’s also a huge portion. If you’re looking to indulge but with real, good food, this place is a must-visit.

Hattie’s Chicken Shack

Location: 3057 Route 50 (Wilton Plaza), Saratoga Springs, NY 12866

Phone: (518) 226-0000

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