The week is off to an excellent start! I got my AC back up and running on Monday afternoon. I was SO grateful that they had the part in Charlotte and could get me on the schedule for Monday. It was like 83 degrees upstairs on Sunday night so I sent Finn off to his dad’s to spend the night. I contemplated checking myself into a hotel or friend’s couch but decided I’d tough it out with the dogs. Once the sun went down and I got all the windows open and the fan blasting in my bedroom it wasn’t terrible but I sure am glad to have the AC back…and to have access to this wonderful luxury because summer in the south is no joke!
I got to kick off my week with a hair appointment. It always feels so nice to have a fresh cut and color. I have been going to Salon Forty-Two for about 10 years now. Pre-COVID I always saw salon owner Jason but now I just go to whoever I can get in with. Jason does such an excellent job training his staff that I really trust anyone there. Yesterday I saw Terra and she was wonderful! I loved the cut and blowout that she did! She also pulled a gloss through my hair and it made it so shiny. 🙂
If you’re in Charlotte, I highly recommend Salon Forty-Two. They have an amazing team over there!
And now, for a few recent eats + an update on how I have (not) been moving my body.
Plain 5% Greek yogurt (this was the ALDI organic brand) with honey, bananas, blueberries, raspberries, figs, Purely Elizabeth granola and Wild Friends Crunchy Nut + Seed Butter. This is the best time of year for fruit for yogurt bowls!
Dave’s Killer 21 Whole Grains toast with butter and cream cheese, cottage cheese scrambled eggs and grapes.
One of my mom friends who lives down the street dropped off a few donuts for me and Finn on Sunday morning. It was a fun treat! (And it had been far too long since I’d had a chocolate donut with sprinkles.)
My lunches have been all over the place and ranged from smoothie bowls to Perfect Bars to ham sandwiches to this random bowl you see above. This was white quinoa topped with half an avocado, a farmers market tomato, hummus, Wild Brine Raw Green Organic Sauerkraut (LOVE this stuff) and cottage cheese.
I have been eating a lot of dinner salads these past couple of weeks. They’re easy to throw together and appealing since the weather (and then my house!) has been so hot. This is a spinach and arugula mix with toasted pecans, shredded gouda cheese, heirloom cherry tomatoes, avocado and panko crusted chicken. It’s dressed with ranch.
This one was super delicious. I recently discovered this kale Caesar salad kit from Whole Foods and it’s a new favorite. I topped it with avocado, grape tomatoes and salmon.
Another Whole Foods salad kit. This was the sweet kale salad to which I added chickpeas, avocado, pistachios and hearts of palm.
Hearts of palm is my 2020 MVP salad ingredient. A friend of mind posted about them on her Instagram Stories earlier this year and it reminded me that I liked them and should buy some to switch it up. Well, they’ve been a staple in my grocery cart ever since. I’ve been asked what they taste like and the closest comparison that I can give you is canned artichoke hearts. Here’s a description from The Spruce Eats…
“Hearts of palm are cut from the core of a handful of palm tree species native to South and Central America. After harvesting, they are cut into cylinders or sliced into rings and packed in water or brine. They look like smooth, thick white asparagus spears and are often said to taste like artichokes.”
HIGHLY recommend trying them if you have not.
Finally, on the opposite end of the spectrum from my salads is this pasta creation that both Finn and I inhaled. I sautéed squash, sweet onions, eggplant and chicken sausage and tossed it with penne pasta, lots of pesto and LOTS of shredded gouda cheese.
WORKING ON MY FITNESS
The moving process has pretty much zapped my energy (and time) to workout. I haven’t run in two weeks and I’ve only picked up weights twice in the last month. I haven’t even been getting out for my regular long dog walks very often. I am looking forward to getting on some sort of a regular routine again once September rolls around. I’d like to get back to daily walks, lifting 2-3x week and running 2-3x week.
I’m not complaining about this because taking a step back from workouts has felt good for my body and mind right now. I mostly wanted to share because even though I work in fitness, my life gets full too and it’s okay to put workouts on the back burner sometimes. I miss them and I’m ready to get back into a good groove…but I’ve also enjoyed the break and it’s served me well.
What have your workouts been looking like lately? I feel like it’s all been a roller coaster in the times of COVID.
Which of the three dinner salad combos would you choose? What salad toppings have you been loving lately?
Last time you ate a donut?