Hello, hello! I hope that you guys are enjoying the short holiday week and getting geared up for Thanksgiving. I’ve been in full-force planning mode and have all my recipes planned. I’m contributing roasted root vegetables, brussels sprouts gratin, chocolate pecan pie and sweet potato cheesecake with marshmallow topping to the feast. Cannot wait to get busy in the kitchen!
Well, my alarm went off at 4:35 this morning.
And then I promptly reset it for 6 a.m. I had dreams of practicing ashtanga before my 7 a.m. class but there was no way that was happening. I woke up, groaned in pain and went back to sleep. My abs are so ridiculously sore from bootcamp on Sunday. I didn’t even feel slightly guilty for skipping yoga this morning. My body was giving me a clear “NO!”
Breakfast after teaching my 7 a.m. was plain nonfat Greek yogurt with pumpkin puree, pumpkin butter, banana, granola, dried cranberries and sunflower seed butter.
I had some downtime before my next class so I cleaned and bathed Sullie. She loves water but hates baths. This is her pitiful post-bath look. Pretty cute.
Late lunch after teaching another yoga class was a salad with tofu, roasted butternut squash, almonds, dried cranberries, and goat cheese. I am obsessed with the butternut squash + goat cheese combo. So good. I made a honey dijon balsamic vinaigrette for the dressing.
I taught afternoon yoga at Y2. I planned on staying after for a led meditation class but there was no way that was happening. I was in no state to meditate today. I ended up attending a power mixed class that a friend of mine from teacher training was teaching instead. It was just what I needed to let go of some stress + anxiety.
Brandon offered to pick up dinner and I happily took him up on that. We had spring rolls and vegetarian pho from Saigon Palace.
I love the veggie pho. It is packed with vegetables and tofu and they give you lots of topping options. I went with a squeeze of lime, bean sprouts and hot sauce.
We had a Groupon for 15 North Roadside Kitchen that was going to expire while we were gone for Thanksgiving so we decided to go out for dessert and a glass of wine tonight. We ordered the sweet potato cheesecake and were thrilled when it arrived with marshmallow topping. I immediately abandoned my plans to make a pumpkin tart and decided to recreate this cheesecake instead for Thanksgiving dessert!
I’m co-teaching “Butterball Bootcamp” (a pre-Thanksgiving 2 hour hot class) at Y2 tomorrow morning and then hitting to road for Atlanta. Excited to see my family!
Are you cooking for Thanksgiving? If so, what are you making!?
