Not that I don’t love my blog but I love this even more.
You didn’t hear from me last night because we were busy researching vacations. Brandon and I haven’t been on vacation in two years and it is time. We are both in desperate need of the kind of quality time together and relaxation that only the Caribbean can provide. We’re hoping to go sometime in May or June (anniversary and birthday months). I would LOVE suggestions that you might have for budget-friendly Caribbean destinations. We’re leaning towards the Dominican Republic due to the amount of affordable all-inclusives it offers.
Back to yesterday (Tuesday)…I went to ashtanga and had my first good practice since the accident. My body is finally starting to feel back to normal. I didn’t experience any back pain but still played is safe and did a restorative bridge instead of the backbend series. I am so grateful that my body is healing. Being injured is the worst!
We ordered in lunch at work because we were prepping for a big meeting. I had a sandwich with hummus, avocado, sprouts, red pepper, lettuce, tomato and honey mustard on whole wheat with a side of fresh fruit.
Dinner was an Indian feast!
Chicken Tikka Masala over brown rice with naan on the side. I just put the recipe up on Bakin’ and Eggs tonight! This is Brandon’s plate – I had a slightly smaller portion with a side of mixed greens. If you’ve never cooked Indian food at home, you must! So flavorful and delicious!
Wednesdays are my “no early exercise/sleep in” mornings so I was happy to get eight wonderful hours of sleep. I had breakfast at my desk.
Banana oatmeal topped with TJ’s pumpkin butter and almond butter.
I had a major veggie craving at lunch so I made a big salad.
Spinach, sprouts, carrots, dried cranberries, feta, avocado and a TJ’s veggie burger topped with honey lemon dijon vinaigrette and with a slice of French bread on the side.
I rarely use store-bought dressings. I find it so easy just to whip up quick vinaigrettes. I had a request last week for my homemade dressing recipes so here’s what went into today’s mix.
Note, I don’t measure anything when I make dressing. This was a squeeze of lemon juice (from one slice of lemon), a squeeze of dijon mustard, honey, olive oil (maybe one teaspoon of all of those things) and salt and pepper. Also, I do NOT adhere to the normal one part vinegar to three parts oil for vinaigrettes. I usually go with a 1:1 ratio. Play with at and adjust to your taste!
I was hoping to run today but got stuck at work until almost 7 p.m. so running was replaced by coming home to clean, eat dinner, blog and relax. Oh well! Tomorrow is another day…that is starting very early with an ashtanga practice.
Dinner was leftover eggplant parmesan.
Just as good the second time around. Why is eggplant so delicious? Yum!
I hope you’re all having a good week. Mine is so busy and flying by. I’m already getting excited for yoga teacher training this weekend! We’re starting the power yoga portion of our training.