Happy weekend! Popping in with recent eats and workouts. I’ll see you guys on the other side of the weekend.
Lots of smoothies for breakfast. This one with a piece of zucchini chocolate chip bread.
And again. I didn’t have any spinach this week so my smoothies were super bright and colorful. Here’s the blend I was working with…
1/2 frozen banana
5 frozen strawberries
6-8 frozen cherries
1/4 cup frozen raspberries
1/4 cup frozen blueberries
2 tablespoons collagen powder
Big spoonful of almond butter
1 pump of SHF Omega 3 Oil
About 3/4 cup coconut/aloe vera water
Loved this mixing bowl salad for lunch. Arugula, mint, basil, quinoa, artichoke hearts, avocado, pistachios, cucumbers, cherry tomatoes, kalamata olives and Tessemae’s Zesty Ranch.
All mixed together…try it!
Another delicious mix of massaged Tuscan kale, brown rice, kalamata olives, pistachios, tomatoes, cucumbers, artichoke hearts with Tessemae’s Zesty Ranch. Topped with avocado, of course.
A “use up all the farmers market veggies” sauté of eggplant, zucchini, peppers, tomatoes, onions and black beans over quinoa with guac and salsa.
Again over cauliflower rice.
And finally, loving these fried egg and kimchi bowls. This time I did “fried quinoa” instead of fried rice and it was super tasty. This is such a simple and delicious dinner.
Last Week’s Workouts
Sunday: 4.5 mile run + hot yoga
Monday: teach Y2 Strength + 45 minute walk
Tuesday: 5.5 mile run + 30 minute walk
Wednesday: teach Y2 Strength
Thursday: teach Y2 Strength
Friday: hot yoga + 45 minute walk
Saturday: 8 mile run + 20 minute walk
What did you eat last week?
How did you sweat last week?