This morning I was feeling pretty tired, so I took it as a rest day for working out. It is so important to listen to your body and it’s wants and needs. Sometimes it feels great to get up and have a good workout even though I feel tired, but other times sleep and a lazy morning is in order! Today was one of those days.
I wanted something refreshing for breakfast with a lot of fruit.
So, I made up a yogurt bowl.
Banana Mango yogurt, Kaia Raisin Cinnamon granola, a champagne mango and fresh raspberries from the farm.
It was delicious and not too filling. Just what I wanted.
Once lunchtime rolled around, I pulled our my packed lunch and assembled it in our kitchen at work.
A whole wheat wrap filled with lettuce, leftover veggie sloppy joes and a few slices of cheese.
Layer on the ingredients…
…then wrap it up!
With some fruit on the side.
The makings of a delicious lunch. 🙂
Tonight, I had two of my favorite girls over for dinner for girls night! We had a lot of veggies to eat from our CSA, so we whipped up a quick dinner of Honey Balsamic Bean Salad to which I added extra almonds and raisins and Roasted Broccoli and Yellow Cauliflower. I tossed the veggies in a little olive oil, salt and pepper then roasted them at 300°F for 25 minutes. I like to keep the temperature on the lower side and bake for longer because it keeps more of the nutrients in tact!
And, I was having such a great time, that I forgot to take photos!
Why is the cauliflower yellow?
Apparently, the yellow (orange) tint is caused by the seed that is planted. The seed is a hybrid which was originally produced in Canada for fun! There are purple varieties as well! Yellow cauliflower is loaded with beta carotene and has 25% more vitamin A than the white variety. The colored cauliflower was good! It didn’t seem to crumble as much as normal cauliflower does and it seemed to have a bit of a milder, sweeter flavor. Overall, I liked it!