healthy laps

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!

Filed under: Eating Laps, Recipes | Tagged: CSA, dinner, fruit, leftovers, yogurt |