I didn’t blog last night. I sat down to start a post and found myself without inspiration. Rather than give you guys a lackluster post, I took the night off. Instead of blogging, I headed to bed to unwind with a book. I am enjoying Prep. What can I say? Sometimes I it’s nice to indulge in a little mindless young adult fiction.
Side note…Brandon is sick. He woke up with a bad cold. There is no sickness welcome in this house. I have a marathon to run in 16 days. Pass the vitamins and hand soap please!
I will quickly share with you eats + workouts from the last two days. They’ve been good!
Lunch yesterday was packed with veggies…and a side of yum.
Spinach, carrots, celery, avocado, dried cranberries, feta, almonds and diced apples with a balsamic vinaigrette. And that would be a slice of carrot cake on the side. Lunch dessert? Yes, please! I also drooled over the Pottery Barn catalog. Unfortunately, the budget does not allow for those kinds of purchases right now. Sigh…
I had a yoga date with Sarah Tuesday night for a hot vinyasa class at Y2 with Blake. Neither Sarah nor I had ever taken Blake’s class – she’s a new instructor and is just finishing up teacher training – but she did a great job and put together a challenging and well-balanced flow.
My class wasn’t over until 8:15 so Brandon offered to take care of dinner. He has these grilling book that he loves to pick things to make from and was so excited to make steak with chimichurri sauce on his Big Green Egg. I came home to this feast.
Flat iron steak with chimichurri sauce, grilled sweet potatoes and black beans. I am so lucky that Brandon enjoys grilling so much and trying new recipes. He did such a great job with this dinner!
This morning I included diced pears in my oatmeal for the first time. I often add diced apples but I love pears and thought they’d be a nice variation. I will definitely be repeating this combination many times while pears are in season. I also want to try them in overnight oats.
Lunch today was an avocado and hummus sandwich, inspired by Emily.
I also added spinach and sundried tomatoes. I had it on flax oat bran from Great Harvest. The rest of this mornings pear leftover from my oatmeal rounded it out.
Lately, I just cannot get enough avocados. I am putting them on everything. Including tonight’s dinner.
Quinoa cooked with onion, garlic, parsley, sundried tomatoes and spinach. Topped with Greek yogurt, avocado, sauteed shrimp and hot sauce. I love random quinoa bowls for dinner. I really need to try breakfast quinoa soon. I’ve heard it’s tasty.
I devoured this bowl of deliciousness after running 5.6 miles in 51 minutest. It was a lovely evening for a run and I needed to move my body after a long, busy day at work.
Let’s give avocados some love here…
- Avocados are a good source of monosaturated fat – which may help to lower cholesterol.
- Avocados are high in potassium and folate.
- Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.
- Avocados taste good. Really, really good. Especially in guacamole, on salads and in sandwiches. Yum.
Is there any food that you can’t get enough of right now?