Hey y’all! Today has been a good day. It started a little on the early side as I woke up at 4:45a and never went back to sleep but it’s been productive nonetheless! After I got a full cup of coffee in me, I met a friend for a run. It was a great start to the day and I felt focused and energized after. I’ve done a lot of computer work done, vacuumed up a lot of golden retrieve hair (haha) and had a hair appointment to get my roots touched up. I’m teaching a yoga class later this afternoon and then Finn will be home with me tonight and through the weekend! I’m thinking Greek meatballs sound good for dinner so I might whip those up when we get home.

Here’s a look at some other meals that I’ve been eating lately.

BREAKFAST

I’ve been eating more yogurt bowls than anything else. This is plain greek yogurt topped with my dad’s homemade granola (he’s changed his recipe and I need to share the new one with you ASAP because it’s DELISH!). Cherries, blueberries and peanut butter to finish it off.

Another yogurt bowl…this one with Siggi’s plain whole milk yogurt, honey, bananas, fresh peaches, blueberries, dried cranberries, granola and almond butter.

This is an overnight oats creation with Brekki ready-to-eat, dairy-free overnight oats made with ancient grains as the base. I topped it with banana, blueberries, raspberries and almond butter.

LUNCH

TOMATO SANDWICH SEASON IS HERE! Yay!!!!!! Farmers market tomatoes with Duke’s mayo and Duke’s Bread (a local Charlotte bread baker). This was their multigrain sourdough and it was really good.

The base of this was a poppyseed chopped salad and I doctored it up with tomatoes, beets, avocado and havarti cheese.

Once summer rolls around, I do more smoothie bowls for lunch than I do breakfast. I’ve actually had a smoothie bowl the last three days in a row for lunch. Here’s the combo that I’ve been loving: frozen bananas, cherries, strawberries, blueberries, raspberries, spinach and cauliflower rice with a medjool date, peanut butter, plain greek yogurt and cashew milk. The bowl in the photo above is topped with Purely Elizabeth Chocolate Peanut Butter Granola.

Turkey wrap with hummus, avocado, provolone and arugula. I used a Rudi’s organic 7-grain with flax wrap and pressed the wrap in a skillet to warm the turkey and melt the cheese. You can read my perfect pressed wrap tutorial here.

Another doctored chopped salad. This was a southwestern chopped salad to which I added avocado, tomatoes and shredded cheddar cheese.

Another wrap…this one with air fried tofu, hummus, cherry tomatoes, arugula, avocado, feta, sea salt and a drizzle of olive oil. I didn’t press this one but I did pop it into the microwave for about 20-30 seconds after I assembled it to soften everything up and take the chill off of the leftover tofu, hummus, feta, etc.

Arugula, avocado, tomatoes, hearts of palm, feta, sunflower seeds, dried cranberries and tahini turmeric dressing.

Sushi!

DINNER

It’s been a while since I did a roasted veggie and sausage dinner. Such a great way to use things that accumulate in your veggie drawer. This was chicken sausage with brussel sprouts, carrots, peppers and sweet potatoes. I drizzled it all with avocado oil and seasoned with salt and Dizzy Pig’s Dizzy Dust and roasted at 400 degrees for about 35-40 minutes, stirring a few times while cooking.

I served it over steamed quinoa with shredded colby jack cheese, everything hummus and spinach artichoke tzatziki from ALDI. Hot sauce on top.

Roasted salmon on top of romaine with tomatoes, olives, carrots, avocado, pepitas and shaved parmesan. It was dressed with creamy caesar.

Air fried veggie burger on top of steamed quinoa with sautéed spinach and arugula, the same everything hummus and tzatziki as above, half and avocado and a fried egg.

Over the weekend I went out for Mexican for the first time in….I don’t even know how long. To be honest, my favorite part of the meal was the delicious margarita that I drank and the chips. 😉

ETC

Important PSA: the Gooey Butter Cake ice cream from Jeni’s is ridiculous. It’s cream cheese ice cream with vanilla cake crumbles and caramel butterscotch sauce. I polished off my pint last night. I don’t typically choose Jeni’s ice cream because it’s a little pricy but I picked up a few pints when Whole Foods was having their big ice cream sale. It’s definitely worth the splurge and I will get it again!

That’s all for me today!

QUESTIONS

Have you tried Jeni’s ice cream? What’s your favorite flavor? 

Do you like Mexican food? What’s your favorite thing to eat (or drink!)?

If you had to choose between sushi or Mexican, which would it be?