Hi Friday! I’m very happy on this Friday because my mom will be arriving in Charlotte on Sunday morning to stay with us for the week! My wheels are turning on the fun activities we can do while she’s here.
The weekend won’t be a very restful one for me due to lots of teaching and a three-day workshop that I’m leading but I’m hoping I can take a step back from work next week while my mom is here instead.
A few quick things for my Charlotte-area readers before I jump into recent eats. Scroll ahead if you don’t live around here. 🙂
This weekend I’ll be leading a Foundations of Backbends, Arm Balances and Inversions workshop. There are a few spots left and I’d love for you guys to join me if these are areas of your practice that you’re interested in growing! Here’s the registration link.
On Saturday morning I am leading a 60-minute donation-based yoga class at Sugar Creek Brewing. All money will go to the Hurricane Harvey Relief Fund. Here’s a link to get more details.
Weekend Strength Class
If you’ve been wanting to check out Y2 Strength, our first Saturday class is tomorrow at 8:15 a.m. and I’m teaching it! Here’s a link to our schedule.
Now for the food!
Paleo banana bread muffin, fruit and scrambled eggs.
Sourdough toast with sunflower seed spread, honey and bananas and fruit on the side.
Scrambled eggs, fruit and a sweet potato breakfast bowl.
Soaking up the last of summer.
Salad with two types of massaged kale, chicken, figs, avocado, plus, pecans and dried cranberries with tahini turmeric dressing.
Beet burger salad at Namastay Kitchen.
Leftover ramen from YUME Bistro.
And a piece of baklava for dessert. What a meal balanced meal, right?
Solo lunch date at the new Amelie’s at Park Road Shopping Center. Quiche, a side salad and a salted caramel brownie. This was kind of a mini “day of self-care” and I had my hair cut, acupuncture, nails done and walked the dogs for an hour. It was wonderful.
Viva Chicken via Postmates. We got a whole chicken and three sides and it fed us two dinners and one lunch.
I used the leftovers to make bowls the next night. I also had a couple ripe plantains on hand so I fried one of those in coconut oil. It was the perfect thing to round out the bowl of rice, canary beans, chicken, green beans and avocado.
Grouper in parchment with sundries tomatoes, herbs, lemon and kalamata olives. Roasted broccoli and parmesan potatoes on the side.
One pan roasted dinner with acorn squash, carrots, sweet potatoes, brussels spouts, Vidalia onion and spinach feta chicken sausage.
All plated up and everything is better with a dollop of hummus!
Wrapping up the week of eats with the most delicious dinner! Tanner did a Whole Foods trip yesterday after he may or may not have eaten all of my granola after I had just asked him the day before to please leave it for me so I could have it for my breakfasts since I’ve been doing smoothie bowls most mornings this week. I may or may not have slightly lost my chill over it. 😉 From Whole Foods he brought home these gorgeous sea scallops along with cupcakes, ice cream, three chocolate bars, two bags of granola, sparking waters, flowers and more. All is forgiven. 🙂
I served the scallops over couscous with roasted asparagus. We ended up polishing off the whole plate of them they were so good. The recipe was easy and ready in under 15 minutes. I posted the recipe on Instagram last night so head over there to check it out.
Off to make a playlists for my classes today and to get ready to tackle this busy weekend.
What do you have planned for the weekend?
Best dinner you ate or cooked last week?
Does your significant other ever do the grocery shopping?