Let’s take a quick break from the Mexico posts to talk about reality. This week has flown by which is one of the benefits of a short week.
I made one of my favorite comfort food dinners on Tuesday night, chicken parmesan. I’ve been making this for over five years and I can cook it with my eyes closed. This particular night called for a glass of wine, jazz and time in the kitchen to unwind.
I have been really into spaghetti squash lately so I cooked one while I was preparing the chicken. I tried the microwave method last winter and it resulted in a squash explosion so I decided it’s better to keep it safe and go the oven route. I cut the squash in half and place it cut side down in a glass baking dish and add a little water. I cook it at 350 for about 30-40 minutes or until tender. Works perfectly! I served the chicken parm over the spaghetti squash and then topped it with marinara, fresh basil and grated cheese.
One of the things I’m known for as a yoga teacher is that if you come to my class there is a high probability I will kick over your water bottle and possibly even step on you. Coordination has never been my forte. I had to laugh when I sat down to eat a salad earlier this week and before I even took a bite the entire thing ended up on my lap and on the ground.
All better! 🙂
Breakfast every day since I’ve been back has been green smoothies. Someone asked for the recipe I’ve been using lately and here it is…
– 1 small banana
– 1/2 cup frozen fruit (I’ve been doing a strawberry, pineapple, mango mix)
– 1/2 cup ice
– 2 pitted dates
– 1-2 cups baby spinach
– 1/4-1/2 cup plain greek yogurt
– 1/2 cup almond milk
– 1 tablespoon almond butter
I run it through three cycles in the Vitamix to get it to a really smooth texture. If your home blender can’t handle the dates, you can leave them out. They do stay in little pieces even in the Vitamix but they fit through the straw.
Vanilla cinnamon macarons from Amelie’s. Little bites of heaven!
The most amazing flatbread EVER! Cremeni mushroom with arugula, caramelized onions, balsamic and lots of gooey cheese.
Okay, I think I covered the food…breakfasts, lunches, dinners and treats! Moving on…
I ran Friday-Monday. It’s just the easiest thing to do on vacation. I covered about 12 miles in 4 days with no pain so I was happy! The very top of my glutes are super sore from running in the sand on Monday though. It is a totally different challenge! When I got back I needed a yoga class so Tuesday I took a one hour power mixed class and then Wednesday I only had time to squeeze in a quick CrossFit workout.
Dumbbell Squat Cleans
Toes to Bar
I used 20 lbs for the squat cleans and did the toes to bar (finally getting better at this movement) and finished in a little under 10 minutes. This workout was just okay…I didn’t really even sweat (that’s what I hate about these super short CrossFit WODs) but something was better than nothing.
Y2 Yoga won reader’s choice in Creative Loafing’s Best of Charlotte!!!
I went to the party with a group from the studio. And for the record, that hat was not part of my ensemble but a prop…although I’m kinda digging it. 😉
Some inspiration. Have an amazing day!