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carrots, lettuce & almond butter

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 CSAa 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. 🙂

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swimming & soup

I was psyched to fit a swim in after work today!  2100 yards in 45 minutes.  I love swimming, it works your entire body and I feel so great afterwards.  No aches or pains like I sometimes get while running.  Plus, it is great for your body to switch things up!

Before my swim, I snacked on a homemade granola bar.  After my swim, I was more than ready for dinner.

I kept it simple tonight with leftover Coconut Red Lentil Soup, cheesy bread and a champagne mango!

The soup was still good!!  I made it into more of a comfort meal with lots of cheese. 🙂  I love cheese!  And, comfort food is exactly what I needed after a long day.

And, I really felt like a mango – sweet and juicy!

Just what I wanted.  A healthy, nutritious and delicious meal in just a matter of seconds.  This is why leftovers are key, so that you can eat healthy and not have to cook every night.  Plus, it will save you some money too!  You could double up one recipe per week and have lunch or dinner for an extra day or two.  I am definitely picky about my leftovers though – somethings I like, somethings I don’t!

i love juice!

Happy Humpday!  So glad that we are halfway to the weekend again. 🙂  Sorry, long post alert!

I made a HUGE glass of fresh squeezed juice this morning with breakfast.  I have been craving it ever since my One Lucky Duck stop over the weekend in NYC.  I tried to re-create the juice that I got there (carrot, apple, ginger), and added a few other simple ingredients as well.

In the mix:

  • 4 carrots
  • 3 celery stalks
  • 2 apples
  • 1/2 lemon
  • ginger

I love the addition on ginger to my juice.  It gives it just the right amount of spice and kick – I just need to make sure I don’t add to much!  This mix made a huge glass of juice plus more.  I loved it.  Paired with slice of When Pig’s Fly Toast with almond butter, it was a wonderful breakfast.

Since I got in so much fruit for breakfast, I made sure to make my lunch veggie packedWhole wheat mini pita with hummus, cucumber and lettuce with a side of kale chips.  I’m loving these kale chips.

Along with yogurt, flax seed and Mainly Maine Maple Granola.

My stomach has been giving me issues with yogurt lately, so I put this down after eating about half.  I need to go back to making my own yogurt – maybe this weekend!

Before hitting up the gym this afternoon, I snacked on a Banana with PB for protein, carbs and fat to power me through the workout – delicious combo.

At the gym, I ran for a bit on the treadmill.  I felt awesome for just having run my best half marathon yet!  I completed 4 miles in 38 minutes – not bad for a recovery day.  I made sure to spend a good 10 minutes of stretching afterward so that my hips don’t tighten up again.  Doing some yoga moves the past few days made me feel awesome – I need to get yoga back into my life again.  I love to run, but maybe I need to change things up a bit for at least the next few weeks.  I think that it is important to change up your workouts to keep yourself fresh, and to trick your body into burning more calories and getting stronger.  Here I come swimming, and yoga, and spinning! 🙂

Speaking of swimming, after my run tonight, my husband met me at the gym to swim!  It was awesome.  I haven’t been in the pool for at least 3-4 months.  I took is easy today and just swam laps for 30 minutes.  No sprinting, no nothing.

I was desperate for dinner while swimming, so I snacked on an Apple Heart Thrive in the locker room.  I loved this flavor!  I have only tried the Lemon Poppyseed and Apple so far.  The apple was moist with big chunks of apple in there.  Yummy.

We kept dinner simple.  Pasta with peppers, sun-dried tomatoes, basil and sauteed rainbow chard.  I have never used chard before, but I loved the colors!  I cut off the stems and used it just like I would have used spinach.  It was delicious.

I made a sauce out of 1 small can tomato paste, 4 garlic & herb laughing cow wedges, salt, pepper and basil.  It surprisingly came out great – almost like a vodka pasta sauce, but much healthier.

Then, I just mixed everything together in a pot while heating up a bit.

Served with some Kaia Foods Garlic & Herb sprouted sunflower seeds sprinkled on top.

Simple, yet delicious.