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fajita party

It was absolutely gorgeous this morning!  I woke up and did Jillian Michaels No More Trouble Zones video, then I looked outside.  The sun was rising and it looked gorgeous out, so I laced up my sneaks and hit the road for a 45 minute run.  It was so nice to just be outside.  I love days like this, although it got cloudier and cloudier by the minute this afternoon.

Before my workout, I snacked on a KIND bar.  After my run, I whipped up yet another smoothie!  This time, I added something new and different  – Vega Smoothie Infusion.  Last time I was at Whole Foods, I picked up a few different smoothie packets to try.  This was one of them!

Vega Smoothie Infusion is completely plant based.  It contains pea protein, hemp protein, sprouted flax seeds, brown rice protein and a green foods blend (including spirulina, wheat grass, spinach, broccoli, kale, etc).  The smoothie mixture is a perfect blend of protein, Omega-3’s and green foods.  It seems similar to the Amazing Grass mixes I used the last few weeks.  I liked the addition of this in my smoothie, but I also just like adding my hemp protein.  On the go, this would be perfect.

Mango Strawberry-Banana Smoothie

  • 1 frozen banana
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen mango
  • 1 packet Vega Smoothie Infusion
  • 1 tsp maca
  • 1 tsp chia seeds
  • 1 cup water

It was a delicious combo – I love the mango in smoothies!

Mid-morning, I snacked on some blurry cantaloupe. 🙂  I forgot how delicious cantaloupe is!

Then, lunch came around and I was starving!  Good thing I packed an awesome salad today.

Spinach with chickpeas, kumquats, pecans, medjool dates and red pepper with pear infused vinegar.  YUM, YUM, YUM!!

I also made 1/2 an Almond Butter & Jelly Sandwich on Tuscan Wheat.  I really felt like something more substantial than my salad today.  This hit the spot – I forget how much I love plain PB&J (or in this case AB&J).

Great lunch!

For dinner we broke out an oldie, but goodie – Fajitas!!

We chopped up an onion and peppers, and sauteed them in olive oil, paprika and essence.

While they were cooking, Brant cooked up some chicken seasoned with essence on the grill.  And, I got the toppings ready to go.

All set up and ready to serve.

I feasted on some veggies with salsa and cheese, and 1/2 an avocado.

All wrapped up in a whole wheat wrap.

The avocado was a great addition to the fajita’s!


One Response

  1. DONE! I’ll show you around Vancouver after 😉
    I love fajitas, and the avocado does look amazing!

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