I arrived home from yoga this morning a sweaty hungry mess, and in honor of Jennifer, I DID NOT EAT OATS. 🙂 Instead, I made a glorious 2-course breakfast consisting of:
Before dairy-free month, all I ever put in my omelets was cheese. There are so many other options, and these days, I love getting creative with my egg dishes. This morning’s edition was filled with leftover Humbecue Salmon Salad. For dessert I had:
Into the Vita-Mix went 6 POM Wonderful frozen ice-cubes, 1 scoop of Jay Robb chocolate whey protein powder, and 1 cup of water. For my toppings, I used a sprinkle of Zoe’s cinnamon raisin granola and a spoonful of Trader Joe’s unsalted crunchy peanut butter. The PB sank to the bottom in one big chunk, and I saved it for last. Best bite of the bowl!
After a crazy day at work, I set off on a mission to use up the last of the produce before our weekend grocery shopping. OK, so I’ve seen asparagus guacamole and guacamole with peas. Guess what I decided to make with all that broccoli sitting in our fridge?
which I served with spelt tortillas, hummus, and MORE broccoli. You know I love my green foods! 🙂
My broc guac (name courtesey of Sarah) was missing something…like onions, tomatoes, cilantro, and freshly squeezed lime juice. Without all of my favorite guacamole ingredients, it basically tasted like a big blob of pureed broccoli with onion and garlic powder. I won’t lie when I say my tortilla kept gravitating towards the hummus instead. Chris opted out completely and ended up dipping his tortillas in the apple butter jar. Now, I just need to figure out a way to use up all the leftovers. Broc guac stuffed omelet anyone?
After dinner, I met up with the girls. It was wig night:
Wow, it’s been a long day, and I am up way past my bedtime. Tomorrow consists of work all morning followed by the last class of my yoga workshop. 🙁
Happy weekend my friends!