Things have been F U L L O N around here. Like Tilt-A-Whirl style. And that’s going to persist for the next month or so as my weeks are full of projects I’m ridiculously passionate about, lots of travel, and trying to keep myself on the merry-go-round, smiling and present all the while.
In seasons like this, I pull out all the stops to make sure I’m taking good care of myself. And making sure that I’m eating three square meals a day, staying hydrated, getting plenty of rest, and having some space to process my thoughts, wind down and prepare for what’s next are all equally important. What I eat makes a massive difference to how I feel, how I can perform, and how I can show up for all the athletes counting on me in the weeks to come. I can’t afford to skip a beat. Their goals deserve my best. And so, I plan like a crazy person.
So, I set up a pot of rice to cook while I’m organizing my morning – so lunch can come together with a handful of sprouts, an easy sauce + a fried egg or two. Dinner is something grounding in the InstantPot (like the Lemon-Ginger Dal I shared last night!) Or it’s a sheet pan meal with proteins and vegetables roasted together while I finish up work tasks, and we’ll eat it with big hunks of crusty bread. Very simple things that give us light, deeply nourishing building blocks to make the day + all the activities come together. But breakfast is the place where I like to add a little magic.
There’s something about waking up to a meal that’s got something a little special that really makes me feel like I’m taking care of myself. Extra pretty granola sprinkled on chia pudding (that’s saving my digestion as well as my personal aesthetic! Ha!) Or a slice of toast with spiced seeds, homemade jam, and a favorite fragrant tea. And, lately, these Baked Carrot Cake Custard Oats that I can make ahead then rewarm in the morning. While they look simple enough on the outside (like muffins really, peeking out of their ramekins,) once you dig your spoon in a little eruption of coconut butter oozes out and softens the armor that the day is trying to lay. It’s a sweet sweet surprise and a very sweet recipe. I’m thrilled to share it with you!
Now, if you’ve been following along, you know that we’re in a season when Ayurvedic medicine recommends eating a light, fresh diet that’s high in protein, ample with carbohydrates, and lower in fat. Why? Because our bodies need only slightly less fat in this season as we strive to shake off the weight of winter. BUT, as athletes, it’s still ridiculously important that we get plenty of fat to keep our brains firing, our digestive systems lubricated, our joints, muscles, and organs healthy, and more.
Winter is the season to be slathering extra ghee and butter on our toast, spring – not so much. But spring is ABSOLUTELY NOT the time to be skipping out on fat. Eating whole fat yogurt, whole fat milk, making sure that vegetarian meals have a nice drizzle of oil on top, and that salads get slicked with the stuff too. Diving into a little bowl of custard oats like this, where the primary fat source is coconut butter, is a great way to start the day. But don’t forget to weave in plenty of good fats in all the other times too.
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