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!