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open-faced tuna melt

It was hot and humid in Boston again this morning, but tonight it was perfect!!

Sorry that I have been a little MIA lately.  I needed a little break, but am hoping to get back into it soon.

This morning, I munched on a small bowl of Puffins, then whipped up a smoothie to bring with me to work.  I kept it simple today and it tasted delicious.

In the mix:

  • 1 frozen banana
  • 1/2 cup frozen pineapple
  • 1/2 cup frozen cherries
  • 1/4 cup hemp protein powder
  • 1 tbsp hemp seeds
  • 1 tbsp pepitas
  • 1 cup unsweetened almond milk

It was cool and creamy.  Perfect for a toasty morning!

We have not been doing the best with grocery shopping the past few weeks due to being away a lot, so my meals have been very sub-par, hence the lack of blogging.  Today, I seemed to make due for lunch, though.

Peanut Butter on a Whole Wheat Wrap

Cherries

Yogurt with Granola

It seemed to fill me up and was just as satisfying.

After work, I snacked on a small portion of oatmeal, then hit the road for a run.  It felt so good to run, even though it was HOT!  I filled a water bottle with 1/2 water, 1/2 pineapple coconut water to drink on my run.

I ran for about an hour, did 25 minutes of arm weights, then made a super quick dinner because I was famished.

Tuna Melt on Quinoa Bread

I mixed up my tuna fish with a little greek yogurt, mustard, celery seed and sliced pickles.  Scooped some on to my bread, sprinkled it with cheddar cheese and toasted my open-faced sandwich until the cheese was melted.

Served with a little salad of watercress and honey balsamic dressing.

Time to finish my book!

do you recycle your #5’s?

Just a few more hours until the start of a 3 day weekend!  Does anyone have fun plans for the long weekend?

I was craving something cool for breakfast, but didn’t want to clean the blender, so I opted for a yogurt bowl.

Filled with:

  • Trader Joe’s Organic Honey Greek Yogurt (I did not really like this…)
  • ground flaxseeds stirred into the yogurt
  • 1 medium banana, sliced
  • 1 small champagne mango
  • raw granola from One Lucky Duck
  • small blob of chocolate peanut butter from Whole Foods

This was great!  (Besides not loving the yogurt. :))

I was running a bit late this morning, so I decided to take my breakfast to-go and eat it at work.  Much better than stuffing it in my face to get out the door quickly!

I packed up my yogurt bowl in my new preserve bowl.

Do you know what this bowl is made of?

Recycled yogurt containers!

Stonyfield partnered with Preserve to make sure that their yogurt containers were being reused.  They created the Gimme 5 program (with Brita) to create a recycling solution for yogurt cups and other #5 plastic containers that many cities and towns will not recycle.  The plastic containers are given a second life and come back as something just as fun – toothbrushes, razors, cutting boards and storage bowls!

To participate in the program, save all of your #5 plastics (the number will be on the bottom of the container) and pitch them in a Gimme 5 bin while at your local grocery store (I have seen them at Whole Foods).

The containers will be collected and made into other materials that you can purchase.  They take the plastic, sort it, clean it, test it, recycle it, and turn it into new Preserve products!  Check out more about their process here.

I received a few of the Stonyfield containers in New York when I stumbled upon a Green Festival and I use them all the time.

After that, I researched more about the program because it was so intriguing to me!  Another great thing for me, they are produced in the USA reducing the carbon footprint and their office is right outside of Boston. 🙂

All of their kitchen ware is BPA free and dishwasher safe!

I am embarrassed about the number of yogurt containers that I have saved over the past 2 months, but at least when I drop them in that bin at Whole Foods, I know that they are being used for something good!  Recently, I have started buying the larger containers to reduce the amount I buy.

(Disclaimer: I am not being paid or endorsed by this program, I just want to let everyone know about it because I love the idea so much!)

Anyways, on to lunch!

I packed up some leftover Honey Bean Salad and wrapped it in a whole wheat wrap with lettuce.

It tasted great this way!

We are in the home stretch…Have a great weekend!

yogurt bowls & colored veggies

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!

poppyseed waffles

The weekend was great!  Low-key, but lots of fun. 🙂

Saturday morning we wanted to be lazy, so we made up some waffles and lounged on our porch.  So relaxing!

Poppyseed Waffles

(inspired by 101cookbooks.com)

Makes 6 waffles

  • 1 1/2 tablespoons poppy seeds
  • 1 cup whole wheat pastry flour
  • 1 cup coconut flour
  • 1 tablespoon natural cane sugar
  • 1 tablespoon aluminum-free baking powder
  • scant 1/2 teaspoon fine grain sea salt
  • 2 cups buttermilk
  • 3 large eggs, whisked
  • 1/3 cup unsalted butter, melted

Mix the dry ingredients together in a bowl.  Then, mix the wet ingredients in a bowl and pour into the dry ingredients.  Mix well, but do not over mix.

Preheat your waffle iron, then scoop the batter onto the iron by the ladelful.

Cook until the light goes off (or at least that is how long on our waffle iron!) and slightly browned.

This recipe made 6 full waffles.

I served myself 2 waffles with a thin spread of almond butter, a champagne mango chopped up and a drizzle of maple syrup.

With iced coffee.

They were delicious!

simply roasted fennel

Yesterday morning I tried something new – my Magic Bullet!!!

I found one at Target after hearing rave reviews at the Bridal Shower I attended on Saturday afternoon.  I have so many problems with my blender that I knew this would be perfect for my morning smoothies, and for travelling since it is very compact!

This morning, I made an old favorite to see how the Bullet compared to my Cuisinart blender.

It was awesome!  I whipped up a Chocolate Cherry Bomb Smoothie is no time.  Well, it took a good minute to mix it up (the bullet advertises that it will make smoothies in 10 seconds), but my smoothie contained frozen banana and frozen cherries and it cut those down in no time!

Perfectly smooth and delicious.

Along with my smoothie, I tried something else new…

Yes, you read right – Chocolate Almond Butter & Chocolate Hazelnut Butter!

I had to try them out, so I spread them each on 1/2 of a whole wheat pita.

This was a great breakfast.

And, for lunch – another Black Bean Burger (these are really, really good!) over lettuce with Roasted Fennel!

How to Roast Fennel

1.  Cut the long stalks off of the fennel so that you are left with the bulb, then slice the bulb into sections.

2.  Place the chopped fennel bulbs onto a baking sheet and brush with olive oil, just until coated.  Then, drizzle with balsamic.

3.  Bake in the oven at 400°F for 20-25 minutes or until slightly caramelized.

It comes out great!  Slightly sweet and caramelized with a hint of licorice.

For a late afternoon snack, I had Honey Greek Yogurt with Sliced Strawberries.

I met Emily after work for some tea at my favorite TeaLuxe!  The iced flavor of the day was Chai, so of course we both go that!

I was home late for dinner, so I didn’t feel like much.  I just mixed up another smoothie – Chocolate Peanut Butter Banana and defrosted a Non-Dairy Amy’s Bean Burrito.

Hit the spot.