I hope you are all enjoying your Sunday! I’m just popping in to share what I ate last week and how I worked out. I’ll post my weekend recap tomorrow.
BREAKFAST
Lots of granola + sunflower seed butter + fig combinations. One of our local grocery stores has giant beautiful figs in stock right now and I’m loving them. They’re $3.99 for 8 of them but it’s worth the splurge since they are here for only such a short time. Here’s what’s in this bowl:
- Sweet potatoes mashed with banana and thinned a bit with coconut milk and then seasoned with pumpkin pie spice and salt. I heated this up and then added…
- A swirl of Trader Joe’s pumpkin butter
- Purely Elizabeth pumpkin granola (in Charlotte I find this at WF and Fresh Market)
- Trader Joe’s sunflower seed spread
- Sliced figs
Fage full-fat Greek yogurt sweetened a bit with Trader Joe’s pumpkin butter and then topped with diced banana, Whole Foods pumpkin apple granola, Trader Joe’s sunflower seed butter, dried cranberries and quartered figs.
LUNCH
This wrap combo was AMAZING! Cedar’s spinach wrap with Hope Foods kale pesto hummus, a Dr. Praeger’s California Veggie Burger, an egg white, organic white cheddar and baby spinach. Wrapped tightly and pressed in a skillet (here’s how to do that). Big thanks to the reader who gave me the idea to add egg whites with the veggie burger!
Lunch date with Tanner at Namastay Kitchen. We shared these brussel sprouts. They’re so good because our kitchen does them with an apple cider gastrique that is a great balance of sweet and sour.
And then I had a salad with arugula, cucumbers, tomatoes, dried cranberries, almonds and avocado topped with chicken. For the dressing I mixed our balsamic and dijon cider. It’s my favorite combo!
Oh my gosh, this lunch of “toasts” was so wonderful. The front one is sourdough with avocado, fried egg and white cheddar. The back toast is sourdough with fig preserves and white cheddar. Definitely repeating this one again soon.
Salad with chopped spinach, cherry tomatoes, pistachios, pears, avocado, shredded BBQ chicken and Primal Kitchen avocado oil ranch.
Chopped spinach, cherry tomatoes, avocado, pears, pistachios and a Hilary’s original veggie burger. Topped with the same ranch as above.
DINNER
Rotisserie chicken leg/thigh quarter from WF, braised collards and roasted sweet potatoes.
Leftover pho from the weekend. I was REALLY not in the mood for this but I also really hate wasting food so we ate it.
Red coconut curry cod over brown rice with sauteed spinach, cilantro and avocado.
This dinner was so simple but my favorite of the week. Leftover rotisserie chicken tossed with brown sugar BBQ sauce from Trader Joe’s, roasted brussel sprouts and red onion tossed in a honey balsamic mix to finish, roasted butternut squash and roasted okra.
This was a really random end to the week. Ham, cabbage, potato and white bean soup defrosted from the freezer and a Trader Joe’s frozen cauliflower rice stir fry topped with a fried egg. I can’t even begin to explain how these two things ended up coming together to make dinner but they were both delicious (on their own) and it worked. I’m all about random food creations but this one was truly out there.
SNACKS
I get asked about snacks a lot. Here’s one I ate this week….honey crisp apple with cashew butter and a sparkling water.
LAST WEEK’S WORKOUTS
Monday: hot yoga + teach Y2 strength and a 30 minute walk
Tuesday: hot yoga + teach strength at the Y
Wednesday: teach Y2 strength
Thursday: 30 mins treadmill hill and sprint intervals + teach Y2 strength + 30 minute walk
Friday: REST DAY – 45 minute walk
Saturday: FlyBeats class at FlyWheel + 45 minute walk
Sunday: today will probably be an easy 4-5 mile run and a walk
And that’s all I have for you today! Enjoy the rest of your weekend!
Current favorite salad toppings?
Most RANDOM thing you ate last week?
