Happy Thanksgiving eve! I hope preparations are going well and travels are safe. I kicked off my day by participating in Butterball Bootcamp at Y2 Yoga. It’s an annual tradition the day before Thanksgiving. This was my third year participating. Last year I taught, this year I got to practice with 70 other yogis. Pretty cool. It’s basically just a two-hour class with extra abs and a longer standing sequence. We went through the flow three times. The highlight was a plank competition in which I held plank for five minutes! Everyone who made it over five minutes received a t-shirt. I am fiercely competitive and wanted to keep going though. 😉
Workouts this week have been a nice mix of yoga, running and CrossFit. Love it when I can make that happen. Eats have been a bit more random. This post could have also been titled, “How many meals can I make out of one butternut squash?”
Dinner Monday…Whole Foods salmon burger with roasted butternut squash and roasted cauliflower. I always forget how much I like it. I ate half of the head of cauliflower.
Lunch Tuesday was an awesome salad from the specialty market across from the gym. I usually pick one up once a week or so for lunch. I have said this many times but I love their candied pecans and I’ve recently discovered that they have the most perfect crumbled bacon.
Dinner Tuesday was leftover butternut squash in a quesadilla with spinach, black beans and white cheddar.
And the grand finale of butternut squash eating was in an egg scramble after bootcamp.
I am treating myself to sushi tonight. I cannot face the contents of my fridge and pantry again tonight. Besides, I’ll be busy pie baking!
Just to make you smile…
Have a very happy Thanksgiving. I’ll check in with y’all after the feast.