Some photos from the week to share with you.
I started the week on my mat with a 6:30 a.m. yoga practice. It ended up being the best practice I’ve had in a really long time. I felt so good in my body for the first time in weeks.
Pumpkin overnight oats in April. I seem to get random spring/summer pumpkin cravings every now and then. I’m usually really weird about eating seasonally (like I don’t want to make chili in June…ever) but this hit the spot.
Mexican themed lunch bowl with lime jasmine rice, black beans, sliced grape tomatoes, avocado, goat gouda, plain greek yogurt and salsa. Trader Joe’s Quinoa and Black Bean Tortilla Chips for dipping.
Tried my first Chobani Flip. The Key Lime Crumble flavor tasted like dessert.
I made a seriously good dinner on Monday night. Fresh local chicken breasts caprese style with sauteed baby portobello mushrooms, grape tomatoes, fresh mozzarella and basil. I roasted eggplant and broccoli on the side. Protein packed and veg-heavy. Perfect.
Breakfast part one today was a slice of Paleo banana bread with peanut butter. Many of you have requested the recipe but it’s not share-worthy yet. It’s too gooey. I want to try the recipe again with a few modification. I promise as soon as I get a good version down that I will share. This tastes amazing, the texture just isn’t quite there.
Breakfast part two was a green smoothie with banana, spinach, strawberries, mango and almond milk.
I put together this quick workout this morning focusing on lower body and core. It was hard but I made myself deadlift today instead of squat. It’s important to be a well-rounded athlete. I can’t squat all the time. 😉 On another note, hollow rocks are my new favorite. Head’s up…if you take my yoga class, you will be doing these soon!
Post-workout lunch was a salad with local greens, arugula, beets, pecans, dried cranberries, oranges, artichokes and salmon. Great recovery meal that left me satisfied.
How’s this week going for you guys on the workout and nutrition front?