I’m sitting here drinking coffee with the smell of fresh sourdough filling my house. I haven’t baked in well over a month and my starter was feeling neglected so I decided it was time to remedy that.
I also have a cute friend sitting next to me. We’ve been dog sitting Stella this week during the day because Virginia just started an internship and has had long days of orientation.
My girls are obsessed with Stella. They all wear each other out! Virginia said Stella didn’t move for a day after she stayed with us on Wednesday so we’re excited to do that again today! 🙂
I just ate a smoothie bowl while editing photos for this post. I have to teach one class this morning and then I have a meeting to nail down the schedule of how we’re going to divide and conquer our summer teacher training. I subbed out my afternoon class because my prenatal teacher training is this weekend. I am SO EXCITED! First, because this has been on my bucket list for years. Second, I am really looking forward to spending a weekend feeling like a student and learning instead of being the teacher!
Before I head out to do my Friday thing, here’s a recap of my recent eats. Leftovers were a huge help for me!
I had a smoothie bowl every morning except this one where I had two eggs scrambled in coconut oil, a paleo banana bread muffin with peanut butter and fresh fruit.
Leftovers from La Shish Kabob over my kale and quinoa salad. I made pita chips from the pita bread by slicing it and baking it at 400 degrees with olive oil, sea salt and herbs. Hummus, babaganoush and falafel on top of the kale salad.
Leftover tahini marinated grilled chicken thighs with the cucumber tomato salad I served along with it and half of an avocado on a baby butter lettuce blend with Tessamae’s Zesty Ranch. The switch to this butter lettuce blend from my typical arugula or spinach was a nice change of pace.
Another leftovers salad, this time with falafel, tomatoes, avocado, kalamata olives, avocado and my homemade tahini turmeric dressing over the baby butter lettuce blend.
Chopped spinach, strawberries, hardboiled egg, dried cranberries, avocado, cashews and feta topped with tahini turmeric dressing and served with a cup of lentil soup leftover from La Shish Kabob.
The last of my lemon feta potato salad topped with tomatoes, cucumber, avocado and Tessamae’s Zesty Ranch. This was a little random but super yum.
Leftover tahini marinated chicken thighs with sauteed zucchini and leftover lemon feta potato salad.
The Namastay Bowl from Namastay Kitchen topped with salmon. I picked this up on the way home from a night out with a girlfriend last night.
She invited me to the Charlotte Ballet to see the Inspired Works show that is running June 1-3. The ballet’s artistic director is stepping down after 20 years so this show is a collection of some of his most memorable dances. It was a great evening!
I don’t have any other dinners to show you because one was our Memorial Day cookout dinner and the other was the chicken parm that you already saw in yesterday’s post! 🙂
Wednesday hump day called for a carrot cake cupcake while I was out running errands! On a related note, did you know today is National Donut Day? Go enjoy a Friday treat!
Okay, I’ll see you guys on the other side of this weekend. I can’t wait to tell you all about my prenatal teacher training!!!
Anything you’re excited about this weekend?
What did you eat for lunch this week?
Who’s celebrating National Donut Day!?