I can’t believe it’s Friday. This week has been an absolute whirlwind of busyness and awesomeness! 😀
I have been going non-stop from 6 a.m. until after 8 p.m. every day and when I woke up this morning my body was definitely feeling it. I am feeling pretty run down and kind of sore and stiff from the amount of strength training I have done this week (2 BodyPump classes + 2 CrossFit workouts in 4 days).
A green smoothie sounded really appealing for breakfast and I knew it would be a good way to get a nutrient punch in to help me reenergize. I blended together banana, strawberries, blueberries, almond milk, crushed ice and a handful of spinach. I also had a slice of the banana pumpkin bread from the freezer and spread a little Justin’s Maple Almond Butter on top. LOTS of black coffee to compliment it all!
And since I missed posting last night, here is a look at Thursday eats…let’s go in reverse just for the fun of it.
I loved my dinner creation. It was inspired by leftover roasted vegetables and a bag of Trader Joe’s Harvest Blend that I picked up yesterday. I ran into a friend at the store and she had it in her basket and told me I had to try it. It’s a blend of Israeli style couscous, orzo, baby garbanzo beans and red quinoa.
I cooked the Harvest Grains with chicken broth and threw some dried sun dried tomatoes into the pot with it. I stirred some feta and chopped artichoke hearts into the mixture once it was cooked and then served it over a bed of spinach. I topped it all with the reheated roasted eggplant and asparagus and a spoonful of plain Greek yogurt.
Since I have been so on-the-go this week, I’ve found myself needing morning and afternoon snacks most days. This is probably also a result of how much lifting I’ve done. My afternoon snack was hot tea and plain Greek yogurt with honey, banana, chia seeds and peanut butter.
Lunch was one of my most favorite sandwich combinations – tofu, avocado and hummus. I served it on whole wheat toast with spinach and a cheddar/gruyere blend cheese.
My morning snack was more of this trek mix than I care to admit.
And breakfast was a whole wheat English muffin with Smart Balance spread and cream cheese with fruit on the side.
Work activities yesterday included teaching two yoga privates, teaching a yoga class and BodyPump. I also spent a couple of hours in the office at Metro in the morning trying to start getting on top of some things. I am so sad to be giving up a lot of my classes and training/yoga clients at other places but it’s been tough to be spread so thin this week. I’m definitely looking forward to being able to focus on Metro in a couple of weeks. I’m kind of easing my way into full-time as I wind down the other commitments. The plan is full-time by March 1.
Have a fabulous Friday!
I have a fun trip planned this weekend! Check back for details once I arrive! 🙂