Hi friends. I hope the first full week of 2019 was kind to you and that this finds you enjoying the weekend. I am in Tennessee for our FINAL weekend of yoga teacher training! Finn is fast asleep in a pack and play next to me as I type this post. The hotel I always stay at is amazing and has everything for babies from pack and plays to baby shampoo to wipes and diapers.
I wanted to check in with you guys before I get wrapped up in all things graduation weekend! My trainees have a final exam that includes a written test and a practicum, and we also have our graduation party! It will be a fun weekend and everyone is excited to have Finn here. They can’t believe how much he’s grown since the last time I brought him on weekend 4 back in October. I am so grateful to the team at VIDA for being so accommodating and understanding of everything. Finn was only four months old when we started and they really went above and beyond to make sure that I was comfortable leading the training as a new mom. <3
Okay, more sappy teacher training words to come in my final wrap up post but for now…last week’s eats.
BREAKFAST
This. On repeat! I ate a smoothie bowl every single morning this week. It was all I wanted. Here’s the combo I was rolling with…
- frozen bananas, strawberries and blueberries
- frozen spinach
- full-fat plain greek yogurt
- Bolthouse Farms plant protein milk
- peanut butter
- medjool date
- homemade granola
- hemp hearts
Collagen coffee always. I am such a fan of the Bulletproof collagen protein and have noticed big differences in my skin since I switched to it!
LUNCH
SO MANY TURKEY SANDWICHES. Y’all, I just can’t stop.
One day I did make a salad that was just as tasty as it was beautiful. I had this after my stroller run with Finn and Zoey. It’s the weirdest thing, I always crave salads and fizzy water after I run. You’d think I’d want the sandwich after running, right!?
Here’s what was on the salad. You should totally recreate it.
- Spinach
- Half an avocado
- Rotisserie chicken breast
- Leftover roasted kabocha squash
- Pistachios
- Feta
- Dried cranberries
- Trader Joe’s almond butter tahini turmeric dressing
DINNER
A grain/greens bowl with spinach, brown rice, feta, rotisserie chicken breast, avocado and Tessamae’s creamy ranch.
Pizza for the college football national championship game and leftovers another night. Can we talk about that game!? It was insane to see Alabama lose like that! The momentum was totally in Clemson’s favor!
I got a rotisserie chicken on Sunday night when I came home from Tennessee last weekend. It was like the chicken that just kept on giving. I used it in so many meals this week! This dinner of a shredded leg/thigh quarter with barbecue sauce, brown rice, roasted kabocha squash and steamed green beans was simple and delicious.
It’s been a second since I had kabocha squash and it was wonderful. I roasted it at 400 with coconut oil (lots!) and sea salt. I cooked it for about 40 minutes and flipped it halfway through.
Rice bowl featuring leftovers. This was one of my favorite homemade rice bowls ever. I could eat this every day. It was brown rice topped with a shredded rotisserie leg/thigh quarter, avocado, steamed green beans, a big scoop of hummus, feta and Tessamae’s creamy ranch.
ETC
Villani’s carrot cake is hands-down the best in Charlotte. I always think it’s kinda weird when people say this about desserts because it’s dessert…BUT…one of my favorite things about this cake is that it’s not too sweet, especially the cake part.
Oh, I also had a lemon raspberry tart from Amelie’s. While at Amelie’s, I spotted a bridal party having a bachelorette celebration there and I was thinking to myself, “YES! SMART GIRL!” Dessert over drunk any day! 😛 And do these not win for best takeout box?
I must head to bed as tomorrow is going to be a 12-hour day and I’m at the cutoff for getting 8 hours of sleep right now!
Favorite rotisserie chicken uses? Any ideas?
What would your DREAM bachelorette party include?
