I am always interested to read why a certain blogger blogs. I also can relate to having “blogger guilt” or writer’s block. Since starting this gluten free challenge week, I have reevaluated why I choose to blog and have come up with a few thoughts.
-The community: So many blogs have me coming back for more, that at all times my google reader is filled to the brim. The commonalities between us, as well as differences is incredibly intriguing. I think Ashley coined the term “blends” for blog friends, and I like it. I also admitted in my about me section to a much too long blog hiatus that made me feel out of the loop when returning.
-The recipes: I read certain blogs mostly because I am so inspired and impressed by one’s cooking abilities. Most of you are foodies. You understand.
-The stories: Whether someone writes about their food history or their crazy day, I love to read stories. After all, I love to write and read.
-The fitness: There are days where I can not get myself to work out and feel completely uninspired. Many times, blog reading has helped this. I love to read about races and training. After being on teams for years, I am not used to creating my own workouts and schedules. Blogs definitely help with my fitness goals.
Of course, there are many other reasons I choose to blog and read blogs, but I am fairly certain I am not an every meal, every day type blogger. My career at this point in time is project to project. For the past year, I have been working 12 hour days for 2-4 months and then have had time off to recover and find another freelance position. This is a new field for me (film) and I still have many things to learn about the industry, and how to make it work with blogging. However, I really like to read daily food blogs just as much as a recipe blog or a photography blog (or both!). Hopefully, people continue to read my blog after the gluten free challenge, to continue discussion about all things related to food, fitness, eco living, travel, fashion (need to post about this soon) and many more things I love to share with the world and with others who also are into these subjects.
The last thing I feel that is important to remember: we all blog for some reason or another but should not feel like we need to conform to a certain blogging type. I have respect for all types of bloggers and even like to see them transition over time. Gracie, from Girl Meets Health, wrote a wonderful guest post for Teri’s blog that talks a lot about not comparing your self and your blog to others. Check it out here.
Before I post my eats, I will admit that the film industry has completely insane hours. Some days your call time is 5 a.m., others it is 8 p.m. When your call is at 6 p.m., then lunch is automatically 6 hours later. I have worked on films where I did not have “lunch” until midnight or later, it is a weird feeling. My boyfriend, currently working on a film, is living this way and sometimes it means I am as well. Even when not on a project. I try to eat normal hours, but when you are trying to stay up as late as possible, in order to sleep in close to call time, it is quite hard. I hope I didn’t lose any of you whether you know about the film industry, or not.
Now, onto the eats…
The late breakfast was gluten free oats cooked with chia seeds, almond milk, and banana. Afterwards I topped it off with more banana, raw creamy almond butter, and frozen berries (all I could find!).
See a small leaf from his plant? It is becoming a small jungle in his apartment. I don’t mind.
After lounging around, trying to stay calm before his late night on set (now!), I munched on an undocumented orange before heading to target and home. I may have bought something at target on sale that isn’t gluten free (oops), but I am saving them for later, no worries.
It was time for a very late lunch at 4 p.m., so I kept it somewhat light. I knew I wanted to run in the next few hours, and didn’t want to eat super late dinner. Between two sprouted corn tortillas, I stuffed more of the baked sweet potato and refried bean mix from last night, spinach, and chipotle cashew cream. It was delicious, but messy yet again. Halfway through I picked up each tortilla half and ate as soft tacos, dipping in salsa as I ate.
This lunch was tasty, but not as filling as I hoped. After my run, a yogurt mess was necessary. I mixed So Delicious coconut milk yogurt (the only non dairy yogurt I have liked) with original puffins, and Crofters Superfruit North America.
When dinner rolled around, I knew what the star ingredient would be when someone bought me this beautiful bunch of golden beets.
Some may say that they are ugly, but I really find beets beautiful. Especially after peeling and slicing them to see the true color in full view. Look how neon they are. I peeled and cut one golden beet, as well as a red beet I already had stowed in the fridge, then sprayed them with coconut oil.
After a half an hour of roasting at 350 degrees, I added them to my already assembled rice vinegar sautéed kale and beet greens, and a quinoa-wild rice blend.
And a close up…I love when red beets bleed onto other roasting ingredients. Scarlet hued roasted vegetables are always delicious.
The chocolate chunk cookies were even better today. The coconut oil flavor was more pronounced and the chocolate was truly decadent. For dessert, I had two with a few pieces of a new-to-me flavor of Endangered Species dark chocolate, Organic Dark Chocolate with Cacao Nibs, Yacon and Acai. The flavor was good but I wasn’t the biggest fan of the grittiness from the cacao nibs. I prefer my nibs straight up and chocolate bars smooth.
My yogi tea said…
Be so happy that when others look at you they become happy too.
Some other things:
-Do you feel stressed at times due to blogging? bloggers quilt? feeling like you should be more like other bloggers? Sometimes I wish I was trained in photography, or had a better camera to document recipes, etc. with.
-Are you interested in stories that go along with a post? whether they correlate of stray on another path? Sometimes I feel posts are too wordy or too photo heavy, but then I realize, every post is different for a reason.
-Do you know anyone or you, yourself work in the film or tv industry? Did you know about “lunch” always being six hours later? My father is commercial director but those shoots are nowhere near as long or grueling. I have learned the hard way that eating in the middle of the night is more important than not eating at all when working on all-night shoots.
-Kelsey reminded me today, that I should talk about how I feel as a result of eating gluten free. I will do a post at the end of the week about the affects, but so far so good. The only negative today was that I had a lack of energy in the afternoon. However, this is the first day that has happened.
Goodnight everyone. Happy Friday.
As I jumped into the elevator this morning I heard someone getting out giving his friend some advice.
“The secret to weightloss is cutting carbs.”
The girl replied, “I just can’t do that.”
I wanted to scream “You don’t have to!”
Instead, I went upstairs to make french toast, one of the best pre-run meals in my opinion. I was incredibly lucky to have a mother who made french toast for breakfast often and well into high school. This morning, I decided to try a recipe from Skinny Bitch in the Kitch (written by those tough-love vegans). Collecting cookbooks is the easy part, but actually cooking most of the recipes is a true task. There are quite a few books piling up on my amazon wishlist.
Instead of posting a recipe that is not created by moi, I searched via web for a way of sharing it with you. Strangely enough, I found it on the Ellen recipe database, and here it is: Pecan Crusted French Toast.
Although the photograph doesn’t serve them justice, they were really delicious. The tough part was trying to get the chopped pecans to stick to the dipped bread, and I almost have failed to do so. Next time, as in tomorrow, I will use the leftover almond milk mixture but dip the bread into a shallow bowl of shredded coconut.
Returning back to the topic I started with, I think that quick fixes for fitness and weight loss are quite silly if you resort to eating poorly after a brief stint with a diet. Instead, it is really important to be motivated by eating healthy and to look for inspiration for working out and keeping fit. Here are a few quotes that get my legs running:
“Running is one of the best solutions to a clear mind.”
“You have to wonder at times what you’re doing out there. Over the years, I’ve given myself a thousand reasons to keep running, but it always comes back to where it started. It comes down to self-satisfaction and a sense of achievement.”
Lastly, since this post is already pretty scattered. I will leave you with some of my favored writing resources:
These collections of feature articles range from The Atlantic Monthly to GQ.
The Elements of Style is a classic given to me by my aunt. It really helps with all issues from grammar to principles of composition. In Jeffrey Steingarten’s, The Man Who Ate Everything, he brings you along in his journey to become the food editor for Vogue.
The images in my edition of The Elements of Style are beautiful.
Shoes will be the topic of discussion tomorrow. Happy Monday.