Happy Friday everyone.
If you’re anywhere in the path of Hurricane Matthew, lots of prayers headed your way. Stay safe and dry. I checked in with my parents yesterday to see if they were going to get any effects of the storm on the panhandle but it’s sunny and beautiful there. We’re experiencing worse weather in Charlotte! It’s a very rainy Friday here and the rain is supposed to continue pretty steadily through tomorrow afternoon around 4 p.m. I have plans to run with a friend on Saturday morning but it’s looking likely that my long run will need to be postponed until Sunday or else we’ll be running in some soggy shoes! I think we’re going to make a game time decision tomorrow morning.
Lots of eats from this week to share. My grandmother used to have a framed cross stitch in her kitchen that said, “life is uncertain, eat dessert first.” In the spirit of that, let’s start with the sweet stuff.
ETC
I needed to get out of the house on Thursday afternoon for a change of scenery so I headed over to work at Sunflour where I enjoyed an oatmeal chocolate chip cookie and iced coffee. Funny story…while I was there I ran into one of my clients who was there to buy a treat for me that she planned on bringing to our session the following day.
I told her I wouldn’t listen while she ordered and she did surprise me this morning with two cupcakes.
I just had the chocolate cupcake with vanilla frosting after lunch with a cup of tea.
Dinner
I will keep working in reverse order. I stuck to my meal plan and cooked dinner at home every night this week. I did get off by one night because Tanner was out so I just decided to eat eggs and not cook.
Cod cooked in parchment with thinly sliced potatoes, kalamata olives, sundried tomatoes, garlic and lemon. Satueed beet greens on the side.
Asian-style barbecue chicken drumsticks over mashed sweet potatoes with roasted broccoli. I really loved this recipe.
Scrambled egg, avocado and sauerkraut toast. I did finally run out of my dad’s sourdough so this is sourdough from a local bakery. I have the starter my dad sent home with me in the fridge, I’m just awaiting detailed instructions from him on how he works his magic.
Okay, this Paleo Shepherd’s Pie might not be much to look at but it tasted AMAZING. I used my friend Leslie Ann’s recipe as my base but made a few changes. I’m going to test it one more time and then I’ll share it with you!
Lunch
Salad with spinach, quinoa, walnuts, chickpeas, dried cranberries, sprouts, roasted beets and a sprinkle of beRuna curry seed salt.
Remix salad at Namastay Kitchen.
Spinach, chickpeas, avocado, dried cranberries, pine nuts, leftover shredded chicken drumsticks, roasted beets, sprouts and beRuna curry seed salt.
Leftover shrimp pad thai.
Breakfast
As I was editing photos for this blog post, I realized that I had “one of each” of my favorite breakfast combinations this week. Usually I get stuck on one of them but I mixed them all up this week.
Sweet potato breakfast bowl with some pumpkin mixed in with the potatoes and topped with Wild Friends Pumpkin Spice Peanut Butter and Purely Elizabeth Pumpkin Fig Granola.
Smoothie bowl topped with granola.
Chia pudding with some pumpkin puree mixed in and topped with almond butter and Trader Joe’s pumpkin butter.
Scrambled eggs with a morning glory muffin from Sunflour along with grapes.
My to-do list is long but I think a nap is calling my name before I head back to the studio to teach my last class of the day later this afternoon. I am feeling pretty wiped out so I think everything can take a pause for a little bit.
Have a great weekend!
Do you like to run in the rain?
Are you getting any of the effects from Hurricane Matthew?
Did you cook at home or eat out this week?
