Happy Saturday! I set my alarm early to get up for one last long-ish run before Colorado but ended up bagging it.
- My body felt tired and sore. I taught five sculpt/flow x lift classes this week, took one and have to take another today (job stuff).
- I was having a LOT of anxiety about the heat. We are under a heat advisory and it was already blazing hot by 8a. This heat is next level and depleting.
I may go out for a shorter run later or run on the treadmill. Or I may try again tomorrow morning. Or I may not run at all and just be super tapered fro Colorado. I don’t know.
To be honest, I am in a weird place with running right now. I’ve spent a lot of time on my feet on the trails this summer but haven’t been running a whole lot on a weekly basis. This is mostly due to adjusting to a new work/teaching schedule that’s a little more physically demanding. I am really looking forward to getting back to a steadier running routine after TransRockies as I prep for the Every Woman’s Marathon in November. And really excited for some cooler mornings come September. This has been an especially brutal summer on the heat and humidity front.
MORNING AT THE MATTHEWS FARMERS MARKET
I went to the farmers market instead and it was so lovely! My favorite one of the summer yet! I made my way to the Matthews Farmers Market instead of Charlotte Regional today and it was a nice switch and I kind of needed the more quaint energy of Matthews this morning.
Skipping the long run was 100% worth it because I found figs at the farmers market!!!!!!!! The woman selling them had just picked them from her tree the night before.
The haul! It’s going to be a week of good eating over here.
Which leads me into today’s post topic…some food highlights from recent weeks!
BREAKFAST
I put the figs straight to work in a yogurt bowl when I got home from the farmers market. Full fat plain greek yogurt, honey, homemade granola, bananas, blackberries, peaches, figs and peanut butter.
Breakfast after teaching a double of Sculpt and Flow + Lift at the gym. Cottage cheese scrambled eggs, banana bread, sautéed greens, cherries and a whole milk latte.
A protein smoothie, bagel with cream cheese and black coffee.
Berry overnight chia oats…
1/4 cup rolled oats
1 tbsp chia seeds
dash of pink sea salt
dried cranberries
blueberries
raspberries
strawberries
1/4 cup vanilla greek yogurt
1/3 cup milk
Mix it all together and let sit in fridge overnight. Add toppings of choice in morning, I did peanut butter and berry preserves.
LUNCH
Alllllll the tomato toast! Homemade sourdough, Duke’s mayo, basil, sliced tomatoes. Hardboiled eggs and cherries on the side.
Massaged kale, quinoa, leftover chicken, dried cherries, roasted golden beets, toasted pecans, radishes, carrots, avocado, olive oil, balsamic, sea salt.
Chopped romaine, air fried chicken nuggets, tomatoes, feta, avocado, carrots, pecans, dried cranberries, blueberries and poppyseed dressing.
Chopped salad with romaine, hardboiled eggs, radishes, turkey, tomatoes, carrots, avocado and feta. Ranch on top.
Trader Joe’s Melodious Blend (it comes frozen, I sautéed it) over greens add feta, avocado, hummus, tzatziki a stuffed grape leave and pita chips. The dolmades are also from Trader Joe’s and come in a can. I like to eat this like a taco salad and scoop it all up with the pita chips.
Leftovers for lunch! Roasted sweet potatoes, baby portobello mushrooms and brussels with salmon, avocado and hummus.
Leftover pizza reheated on air fry.
Massaged kale, quinoa, carrots, chickpeas, diced chicken breast, radishes, pecans, tomatoes, avocado, golden beets, feta, balsamic, olive oil and sea salt.
Mixed greens, chickpeas, feta, tomatoes, cucumbers, avocado, leftover salmon, basil balsamic dressing.
Packed salad to take on the go – mixed greens, tomatoes, strawberries, chickpeas, lentil/grain blend, dried cherries, pine nuts, hardboiled eggs, avocado and poppyseed dressing.
Kale and quinoa (I prepped massaged lacinto kale and quinoa for a week of bowls), air fried tofu, beets, feta, avocado, olive oil, balsamic, sea salt, toasted sourdough with butter.
Same kale/quinoa situation as above with beets, leftover chicken breast, avocado, hummus, cottage cheese and a drizzle of balsamic.
DINNER
Air fried chicken breasts with roasted potatoes, corn and sautéed veggies (eggplant, squash, sweet onion, tomatoes, garlic). Ketchup for dipping potatoes, hummus for dipping chicken.
Kevin’s Orange Chicken over steamed rice with sautéed asparagus and a drizzle of sriracha. This was not my favorite Kevin’s chicken flavor – a little too sweet for my liking – but still good!
Takeout from YAFO. These bowls are huge!!! I ate the leftovers for lunch the next day.
Rigatoni with chicken sausage, peas and a jar of ALDI pumpkin pasta sauce that I stashed away last fall. Parm on top. Side salad and tart cherry juice with seltzer.
Veggie-packed turkey meatloaf, baked potato and sautéed squash and zucchini with sweet onion.
More turkey meatloaf but with rice and sautéed cabbage.
Roasted salmon, brussels, sweet potatoes and baby portobello mushrooms. You saw this above as a leftovers for lunch.
Salmon burger pre-made from Whole Foods seafood case topped with an herb aioli that I whipped up. Plain greek yogurt, mayo, lemon juice, sea salt, basil and parsley. Sautéed squash and zucchini with sweet onions and roasted sweet potatoes on the side.
Hot honey dijon salmon (recipe incoming) with roasted carrots, potatoes, mushrooms and broccoli. Tzatziki on the side.
Sometimes it’s scrambled eggs for dinner. I was absolutely exhausted on this night and just needed the fastest thing I could get in so that I could go to bed.
This one was soooo good! Sautéed eggplant, squash, sweet onion and red pepper. Added shrimp towards the end. Mixed in Trader Joe’s roasted red pepper almond pesto. Served over rice.
Kale and quinoa base, topped with roasted broccoli, carrots and mushrooms, air fried tofu, shredded cheese, golden beets, hummus and tzatziki.
Shredded rotisserie chicken with barbecue sauce and a little ranch (weird but yum), roasted broccoli, rice and shredded cheddar.
Bad lighting – GREAT salad combo! Mixed greens, air fried chicken nuggets, sliced pepper jack cheese, tomatoes, cucumbers, carrots, fresh corn cut off the cob, avocado, chipotle ranch.
Sushi out at Co!
ETC
Freshly baked sourdough. Currently using a new stretch and fold technique that I learned from my dad. Will share soon!
QUESTIONS
How’s your summer running going?
Do you visit a farmers market regularly?
Best thing you ate for dinner last week?
