Recent Eats & Ramblings on Carbs…and Beer

Portobello mushroom burger w/ sweet potato fries from a quirky new CLT restaurant: Pint Central.

My diet has been all over the place lately. Some days I am fully committed to clean eating, sparkling water, and lots of green juices. A few days a week I am completely vegetarian or eat lots of raw meals. Sometimes I eat Paleo and high protein. Other days one might think I’m preparing to go into hibernation for a second winter, given the amount of carbs I consume in a 24 hour window.

The hubs made me this awesome salad for lunch....spinach, heirlooms, onion, avocado, bacon, balsamic.

The hubs made me this awesome salad for lunch recently….spinach, heirlooms, onion, avocado, bacon, balsamic.

Beer definitely falls into the carb category, which I’ve been hanging out in this week, and to me feels like less of an alcoholic beverage and more of a heavy snack I enjoy before, during, after, or in lieu of meals. We’ve had lots of fun date nights this week, and always celebrate our anniversaries with beer.

Anniversary dinner prep: the essentials. Thanks, my love!

Anniversary dinner table prep: the essentials. Thanks, my love!

I’ve actually not been drinking much the last couple of months. Christmastime was very wine-heavy, so I’ve been giving my liver a much-needed break. In general, alcohol doesn’t do any favors for me. I love a good beer, and enjoy wine. Vodka and I have slowly been repairing our rocky relationship. These days, if I have more than 1 drink I can’t sleep at night, and spend the next day feeling anxious and dehydrated. I have finally reached the age that I consistently wake up after even a night of light drinking with a headache and dry mouth similar to what I imagine the Sahara Desert feels like at high noon.

Carby carb carb. Pasta with a million mushrooms.

Carby carb carb. Pasta with a million mushrooms, EVOO, and a sprinkle of parm.

I did buy pasta recently that’s made with flour and veggies. So you get a half serving of vegetables in every 2 oz portion. It’s still pasta and processed carbohydrates, but you get some extra nutrients in there, instead of JUST processed carb. I’m pretty sure this is made for kids. I finally decided to cook it last week, when was really sick last week with a stomach bug and couldn’t keep down much more than bland carbs until my appetite came back. The pasta above was my first venture back into balanced meals.

Northern fare.

Northern fare.

My mother-in-law introduced me to popovers. I’d never heard of them until I met Ben, but apparently these things are a big deal up North. My family was more of a “yeast roll or cornbread?” kind of family. My MIL gave me her old popover pan, and I brought it out for the first time in years this week to cook Ben a little meal that his mom would approve of. Brussels Sprouts with walnuts, garlic, and EVOO, alongside some yummy popovers. I took one of these to my grandmother (who is a true Southern lady) to try. She had no idea what I was talking about.

Dear Publix: I love you.

Dear Publix: I love you.

One of my fave meals from the past week was a Publix sub. Ohhhh how I love Publix. Fortunately, Publix is FINALLY expanding into Charlotte, so I will have one close to home this year. The sub pictured above was on the always-delish-and-fresh Publix whole grain bread. Hummus, tomato, cheese, spinach, and the best ever: Salsalito turkey….yum.

I’m considering doing some sort of juice cleanse or something this weekend, just to get my digestive system back on track and detox from all the processed grain I’ve been ingesting for the last 2 weeks. I’ve enjoyed carbing out a little, but it’s time to get serious about training for the run. Besides, I’m starting to feel eerily similar to Homer Simpson, struggling to fit into his blue pants and craving donuts and Duff.

"You should stop by Moe's! I'm there every day. 5:00-11:00."

“You should stop by Moe’s! I’m there every day. 5:00-11:00.”

So long for now, beer. I’ll see you at the finish line in Charleston!



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