Annnddd let’s return to regularly scheduled programming. Well, I don’t know that any posts have been “regular” around here lately but today we’ll get back to food and fitness which I guess is the “heart” of the blog. Although lately I feel it’s kind of been a steady rotation of yoga, what I’m eating, workout, recipe and life discussion posts.
This was my favorite breakfast of the week. Fage strawberry with banana, mango, strawberry, granola and coconut peanut butter. Muy tropical.
Egg scramble lunch with two eggs, white beans, spinach, basil, tomatoes and goat gouda.
Going away party for some friends on Wednesday where I made my dinner out of wine, cheese, meats and crackers and cheesy potato flat bread…AKA the best kind of dinner there is.
Workouts this week ended up being THREE CrossFit WODs (woo!), three hot yoga practices, one run and one walk. It felt like a nice balance of strength and stretch. And for the record…my butt was sore for three days after those pistols on Tuesday.
This dinner creation was so delicious. I seasoned chicken breasts with Jane’s Crazy Mixed Up Basil and Salt seasonings and then finished it in the oven with some Trader Joe’s Island Soyaki Sauce. I sauteed eggplant, bok choy and mushrooms with vegetable broth and the Island Soyaki Sauce. The eggplant and bok choy really soaked up all the flavor of the broth and sauce and went so well with the chicken. I will definitely be recreating this dish, maybe with fish.
Breakfast at my desk this morning was overnight oats and coffee. I’ve been off overnight oats lately and these didn’t do much to change my mind on that.
And one salad featuring more toppings than greens. So good! My favorite salad toppings lately have been beets, artichokes, glazed pecans and feta. I’m usually more of a goat cheese girl but the salty feta has been good with the sweet beets and nuts.
What are your favorite salad toppings?
