Happy Saturday! I can’t believe that next Saturday is Christmas Eve! Side note on that…for those of you who live in the Charlotte area I will be teaching a complimentary in-store yoga class at Lululemon before the mall opens on Christmas Eve. Craziness! The class will be from 7:15-8 a.m. and I promise it will be festive, fun and challenging. Think santa hats and a holiday playlist! 😉 Details are here.
Rewind to Friday.
Look what made a triumphant return for breakfast. Overnight oats. And not just any overnight oats, eggnog (Silk Nog) overnight oats. Yum! This was a combination of plain Greek yogurt, bananas, dried cranberries, Silk Nog, chia seeds and cinnamon. I let it sit in the fridge for about 30 minutes and then topped it with TJs pumpkin butter and sunflower butter. I need to bring overnight oats back into my life. For some reason I haven’t been eating them for the past couple of months and they are so good.
I packed my lunch to eat between teaching class and training a client. Arugula/spring mix blend with apples, tofu, dried cranberries, carrots and feta with honey dijon vinaigrette and TJs crackers.
Brandon and I enjoyed a fun and different “date night.”
I saw on Facebook that NoDa Yoga was having a Jingle Jam yoga class so we decided to practice together and then go out in NoDa for dinner.
NoDa Yoga is a really cute small studio with a relaxed and fun atmosphere. Case in point, we were all invited to stay after class for snacks and drinks.
Much thanks to Jillian for a great class last night.
We headed over to The Crepe Cellar for dinner after class. We arrived to discover there was an hour wait for a table so we ordered a bottle of wine at the bar. We both loved this Dona Paula Los Cardos Malbec that we tried for the first time. I just Googled it and it seems like it’s a pretty good bargain red wine coming in around $10/bottle.
We were finally seated around 9 p.m. The lighting wasn’t great but my food was. I ordered the spinach and mushroom crepe with goat cheese and a side of bechemal sauce. I also ordered the “blasted brussels sprouts” as my side item and they were tossed in an arugula pesto.
We wrapped up our night with a Crepe Suzette – Grand Marnier butter sauce with vanilla ice cream.
A little yoga, a little ice cream? It’s all about that balance, right? 😉
Have a great weekend!
***Vegetarian Butternut Squash and Bean Chili recipe is up on Bakin’ and Eggs!***
