And it’s Friday! I have a nice weekend getaway planned. It’s my last weekend of freedom before our new location opens and I’m on lockdown in the city of Charlotte so I wanted to take advantage of it. More details on that later. 😉
I had a piece of toast with peanut butter and honey and a shot of espresso immediately upon waking this morning. Breakfast part two was an orange mango smoothie from Starbucks along with more coffee.
I actually “cooked” lunch. It’s not uncommon for me to make something like an egg scramble or quesadilla but usually it’s just a sandwich or salad. Today I got a little crazy with all the random veggies in my fridge that needed to be used before the weekend. I sautéed squash, eggplant, broccoli, swiss chard and tomatoes with olive oil, salt, lemon pepper and fresh herbs.
I put some quinoa on while I was working on the veggies and thens served the veggie mixture over the quinoa with a spoonful of plain Greek yogurt and basil pesto hummus.
Here’s another business I love to support, Hungry & Co. I pulled a Hungry Bar out of the freezer for an afternoon snack. I can’t even eat pre-packaged bars anymore because I’ve been so spoiled with homemade bars.
Have a great weekend!