Good morning! It’s that time again…
I was running mega late yesterday morning and grabbed a few leftover pumpkin waffles for the road.
It’s hard to see, but can you make out the elephant-shaped waffles?? I have a circus themed waffle maker—each batch makes an elephant, a clown, and a lion. I breakfasted on two waffles made from this recipe, topped with 1 tablespoon of Naturally Nutty flax seed peanut butter and a few shakes of maple syrup.
I made a huge batch of waffles a few days ago using this recipe and froze all the leftovers, then simply popped two in the toaster in the morning, a la Eggos. They paired well with my Nutritional Assessment class. 🙂
I also packed a snack of grapes to enjoy at school.
I snacked on an unpictured serving of cocoa roasted almonds during a lecture that explained the development process of the 2010 U.S. Dietary Guidelines. Dr. Eric Rimm, one of the scientists on the Guidelines committee, visited the University of Michigan to present a short lecture. The Guidelines affect program development for food assistance programs, WIC, school lunch, and nutrition education programs. It was pretty fascinating to hear about the advances that the Dietary Guidelines have made over the years—the Guidelines were compiled solely by expert opinion until 2005, when the USDA started to require evidence-based research for any recommendations given in the guidelines. Isn’t that crazy to think that expert opinion alone ruled the deal prior to 2005? Looks like we are making some steps in the right direction!
I ran home for lunch, which was a special fish-tastic treat. I always feel fancy when I eat a dinner-type meal for lunch.
Salmon fillet sprinkled with salt and pepper and baked in a 350 degree oven for 9 minutes, plus a sweet potato covered in pumpkin pie spice. Sweet potatoes are great for a quick nutritious side—I stabbed this one with a fork a few times and microwaved for eight minutes, flipping once in the middle of cooking.
I powered through the afternoon and quickly ate a bowl of Lentil and Spinach Soup that I prepared using a recipe from this month’s Fitness magazine. I crave hearty soup in the fall and this batch delivered.
Going back to the U.S. Dietary Guidelines, my soup craving just reminded me of something else that was newly added in the 2010 Guidelines—food consumption is affected by environmental factors (you can read the complete Guidelines here). I think it’s very appropriate to include this message in the Guidelines because we are often guided to eat (or not eat) based on external environmental cues. By recognizing this, we can discern when the cues are appropriate and when we can strive to alter our behaviors. Some environmental factors that I linked to eating right away are:
- Mood—Eating when something good, bad, or even in-between occurs in our external environment.
- Weather—Eating heartier meals in the colder months and more fruits and vegetables in the summer.
- Social Situations—Eating at a party or other social gathering simply because food is present and partaking is considered a social norm.
Can you think of any other environmental factors that play a role in when you eat and how much?
Moving back to WIAW, I also ate a handful of Teddy Grahams (hello to my Kappa Kappa Gamma ladies…I miss eating these in the house kitchen <–social situation eating).
AND to top it all off, I inhaled a pumpkin whoopie pie at Bible study last night (another perfect example of social eating)! I didn’t take a picture, but I will be whipping these up in my kitchen very soon. 🙂 God is good.
Have a great day!