It’s been a good two days of eating. Expect lots of recipes to come on Bakin’ and Eggs.

I spent my Labor Day afternoon baking, drinking hot tea and blogging while rain was coming down outside. It was perfect.

I baked Zucchini Banana Bread with Walnuts and Dried Cranberries. It’s a good quick bread for the changing seasons because the zucchini feels summery and the cinnamon, nutmeg and cranberries are a taste of fall.

Monday night dinner was a recipe that caught my eye in the current issue of Southern Living, Lowcountry Shrimp and Okra Pilau. I used smoked turkey sausage, wild caught Key West pink shrimp and farmers market okra in the pilau and served it over buttered Carolina Gold rice. Dinner was accompanied by warm crusty French bread and a big scoop of ice cream for dessert.

I practiced ashtanga this morning (like I do every Tuesday) but I was so sluggish for some reason. Once I got to the marichyasanas I literally just wanted to lay down on my mat and sleep. It was very strange. I cut my practice short and proceeded to pass out cold during savasana. Oops. Not my day for yoga but it’s okay…I learn something from every practice. Today’s lesson was when your body doesn’t want to do crazy binds or tick tock (yes, that’s me), don’t force it.

Coffee and breakfast helped snap me out of my funk. Black coffee + a piece of the banana zucchini quick bread with maple almond butter.

I built a large salad for lunch with all kinds of fun ingredients…mixed greens, figs, blue cheese, walnuts, carrots, tomatoes, zucchini and sprouts with homemade dijon lemon honey vinaigrette. And then I ate multiple handfuls of granola. Mmm…

I redeemed my Tuesday workout after work with an awesome run. I think the keys to the successful run were a change of running scenery (I ran an old favorite route) and overcast and cool conditions. 5 miles at 8:44.

It was Mexican night for dinner! We started with homemade salsa verde made with tomatillos that I picked up at The Dekalb Farmers Market.

Many chips were dipped in this salsa.

The main course was tacos with black beans and (turkey) chorizo topped with chipotle sour cream. Tacos are pretty impossible to photograph but this was a relatively easy dinner that tasted great. Such a nice change from traditional tacos.

Have you cooked or baked anything especially delicious lately? Links if you’ve got ’em, please!

Hope your Hump Day is happy. Mine is going to be yoga-rific. Teaching three hot vinyasas tomorrow. And with that I’m off to class plan and make playlists!