Tuesday used to be the busiest day of the week for me and I was crazy busy running all over town to train and teach. Lately they’ve been a pretty relaxed day for me. If I did a “day in the life” post today, you’d all be pretty surprised. I started early with 5:30 and 6:30 clients followed by teaching hot yoga but then had a break for the rest of the day until I leave to train a 5:30 client and teach a 6:30 class. I thought I would be really productive with work and blog stuff but instead I’ve done things like take a dress to alterations, eat popsicles, go to Home Depot, change sheets, etc. The only thing missing from this day was a good nap!
Here’s your look at recent eats.
A banana-less green ginger smoothie. I love this super refreshing and hydrating mix of coconut water, ginger, greens and frozen fruit. I also added a little fresh cucumber to this one.
My smoothies have been extra good because Dole restocked me on their new Power Up Greens. This blend of baby kale and greens is SO perfect for smoothies. Sometimes when I go kale only it can be pretty aggressive. The mix of kale, chard and spinach is just right.
Many of your have commented that you struggle with salad ingredients and how to create interesting and good combinations without buying a ton of ingredients and having things go to waste. I avoid this by theming my salads. You’ll notice that I’ll eat the same type of salad for a week or two and then move on to a new combination. This let’s me create a unique and “fancy” salad, use up all the ingredients and then move on to the next new combo! This week has been all about beets and sunflower seeds. I roasted a big batch of beets from the farmers market earlier this week and have been eating them daily. I also opened a can of chick peas and opened a new cheese.
I have been getting back in the mood for sandwiches with my lunch. Especially now that it’s tomato sandwich season. And let’s not even talk about how many avocados I go through every week. I want them on everything!
I made the most random but really tasty pita sandwich yesterday. I layered hummus, avocado, sundried tomatoes, tofu and brie and put it all under the broiler to get toasty and melted. Salad on the side.
This was one of those open the fridge and create something kind of dinners. I had leftover couscous, a couple of squash and zucchini and a chicken breast. I seasoned the chicken breast, cooked it in a skillet, topped it with goat cheese and called it a day. Tasted great!
Homemade tofu pad thai with a side of broccoli and baby bok choy. I know I said it a few weeks ago but I’m sure now that the pad thai recipe is ready to share! 🙂
Are you able to “wing” meals and get creative based on the ingredients you have on hand?