I have been so out of the regular blogging groove lately that it’s been almost two weeks since I’ve posted a weekly workout recap or a recent eats post. But that doesn’t mean I haven’t been working out eating well. Quite the opposite, actually. I have been feeling pretty motivated when it comes to my workouts and have been back into a good groove with yoga and strength training after a bit of a slump after my half marathon in November. And as far as the food goes…I have been feeling inspired to cook. Long winter nights put me in the mood to spend time in the kitchen.
I’ve got some great workouts to share with you. In the meantime, here’s a look at what I’ve been eating recently.
Lots of bowls of oatmeal.
Lots of smoothies (as usual) but enjoyed in front of a space heater while also drinking hot tea or coffee! 🙂
Brunch omelet with feta, sundried tomatoes, spinach and olives. Chicken apple sausage, sourdough toast and grapefruit.
Soup and salad. I have been taking a hiatus from deli turkey/chicken lately in favor of proteins like hard boiled eggs and salmon.
Speaking of that salmon…massaged kale salad with cranberries, avocado, feta and almonds. Topped with lemon garlic herb salmon that was leftover from a dinner you’ll see below.
Turkey, avocado, cheddar and basil mayo on sourdough. This was from Sunflour and the only meal out of this entire post!
Blue cheese filet cooked in my new Le Creuset Grill Pan with roasted cauliflower and bacon brussels sprouts.
Let’s talk about bacon brussels sprouts…I discovered this recipe from a cookbook I received for Christmas and have made it twice in one week.
More bacon brussels this time with rosemary roasted potatoes and lemon garlic shrimp. I’ll share the recipe soon!
Marinated chicken, pureed cauliflower and broccolini.
I like switching my veggies up and broccolini is a fun twist on broccoli. I blanched it and then finished it in the pan with garlic grapeseed oil, sea salt, red pepper flakes and lemon juice.
A delayed Southern New Year’s feast of the good luck foods. Meatloaf, ribs, collards, black eyed peas and corn bread. I didn’t make this…it was delivered by a friend who is an excellent chef and actually owns her own catering business.
Roasted lemon garlic herb salmon with leftover pureed cauliflower and roasted asparagus.
I love salmon and this preparation is so easy. Season with kosher salt, herbs, garlic and lemon slices. Stick in the oven for 12-15 minutes at 400 and done! The key is to get a thick crust with the herbs and use fresh lemons to brighten up the flavor.
Let’s end with something sweet! I had this soy latte and a magic bar for lunch dessert at Sunflour today. (And I may or may not be eating a bowl of ice cream right now for dinner dessert!)
The girls say “hi!”
Have you been in a good workout/cooking groove in the New Year or are you having a hard time getting back on track?
