Hi and hope Wednesday was kind to you. I had a really great day. Taught three hot yoga classes, practiced yoga, trained a client, lots of computer work and a wonderful therapy session about work/stress/chaos and work addiction…of which I am guilty and I committed to putting timelines around letting things go.
I was grateful for time to hang out with this nugget on a beautiful 80 degree day.
Zoey is seven months old today! She is nothing but pure joy and I love her more and more and more every single day. She’s so sweet, playful and fun. See the blue ball in this photo? She doesn’t go anywhere without it. It goes outside with her when we let her out in the yard and she won’t come back in without it. She always wants you to throw it and is the best retriever ever. If you ask her, “Zoey…where’s your ball?,” she immediately goes and gets it. Sullie was never into balls so this has been fun. Zoey is having her spay surgery done next week so I’m a little worried about that but I know she’ll be okay (and it’s better than the alternative!).
I have lots of good recent eats to share. For whatever reason, I have been craving more solid and warm foods over salads and light stuff. This isn’t the norm for me, especially going into warmer weather but I’m going with it. I fully trust my body knows what it needs.
Lunches have been sandwiches and wraps along with fruit. Side note, I almost always eat some sort of chips with lunch but they usually don’t make it onto my plate because I snack on them while I’m making lunch. These barbecue Pop Chips actually made it in for the photo.
Wrap with honey dijon, avocado, turkey, apple slices, mushroom slices and spinach.
Turkey and avocado with melted muenster.
And here is one salad that I ate last Friday (I think). It’s been a while. Spinach, arugula, pears, almonds, blue cheese, turkey, dried cranberries, avocado.
Sushi take out.
Burgers on sliced avocado and topped them with melted pepper jack and a sriracha ailoli. Sauteed zucchini, corn and roasted potatoes on the side. This was a cook whatever is left in the fridge/freezer meal because I was exhausted from leading the Core Desire Yoga workshop all day.
This is the best thing I’ve cooked in a long, long time! Lemon and rosemary veal stew over baked green pea risotto. My fiance likes to pick up random stuff at the grocery and challenge me to find a way to cook it. This week it was veal shoulder. It’s not really stew weather so I was kind of like, “this is going to be weird” but the lemon/rosemary flavors made it totally bright and seasonal. Especially over the pea risotto. This really might be one of the top 10 dishes I’ve ever made. I need to make it again and share the recipe.
Salmon, kale cooked with bacon and a baked sweet potato. I usually slice my sweet potatoes and roast them due to time limitations but this baked sweet potato was amazing! I topped it with butter, cinnamon and a drizzle of maple syrup.
Shredded chicken tacos for Cinco de Mayo! I used my Crockpot Salsa Chicken recipe to make the shredded chicken. So good. I made a broccoli slaw on the side with cilantro, lime juice, lime zest, plain greek yogurt, lite mayo, carrots and chopped red bell pepper.
That wraps it up. Good eating!
Did you cook anything festive or go out for Cinco de Mayo?
