It has been a great day of eats over here! And, I woke up to the sun! I love it.
But, I actually wasn’t feeling so great when I woke up, so I decided on a berry smoothie. In a bowl today because I felt like it.
I made a thicker mix today so that I could eat it with a spoon.
- 3/4 frozen banana
- 3/4 cup frozen spinach
- 1/2 cup frozen berries
- 1/4 cup plain yogurt
- 3/4 cup water
- 1/2 tbsp chia seeds
- 1/2 scoop Vega chocolate protein powder
With a serving of Galaxy Granola’s new Hint of Honey Granola. This might be my favorite flavor. Just a hint of sweetness.
Don’t you love my new bowl??
I love the color of the smoothie in this bowl.
The smoothie kept me full until lunch, when I broke into something fun.
A Carrot, Lettuce and Almond Butter Wrap!
I spread a thin layer of salted almond butter on a whole wheat wrap and stuffed it with CSA lettuce and thinly sliced carrots. Then, wrapped it up.
Surprisingly, this combination is really tasty. I was in search of a new lunch option and this just worked. (Thanks to Meghann for the idea!)
I ate my wrap along with a grapefruit that has been in my fridge for weeks. It wasn’t super juicy, but it was still sweet.
And, leftover carrots and a raw chocolate chip cookie from One Lucky Duck.
A solid lunch.
After work, I snacked on a granola bar and I got in a workout.
- 5 minutes stretching
- 25 minutes stability, balance and strength training (3 full circuits of the following: 12 bicep curls on 1 leg, 12 squats, 12 overhead press on 1 leg, 30 seconds of mountain climbers, 12 lunge + lift on each leg, 12 triceps kickbacks in static squat, 30 seconds of jumping jacks, 12 pushups on knees, 12 YTA’s on 1 leg)
- 30 minute swim
- 10 minute stretch
Then, it was finally time for dinner. It was easy to figure out what to make with all of our goodies from the CSA – a BIG salad!
First, I dressed my red leaf CSA lettuce with honey balsamic and olive oil. On my base of lettuce I added slightly sauteed CSA sugar snap peas & radishes, a sunshine veggie burger, rosemary pecans & cranberries and goat gouda.
The sugar snap peas were so fresh and delicious! Blanched for 1 minute, then sauteed in just a touch of olive oil, salt and pepper. They were still super crispy.
We threw this salad together very quickly after our swim. The flavors all worked really well together and it only took about 15 minutes to prepare. It was heaven on my plate.