I woke up super early this morning as my mom is picking me up at 7 AM for our weekend road trip. We have an 8-hour drive ahead of us, and I wanted to get the dogs walked before leaving. Breakfast was an old favorite. Rolled oats + vanilla protein powder + peaches will always hold a special place in my heart and you can read why here.
I love peach season!
Before I leave, I wanted to share last night’s dinner with you. Between walking my morning and afternoon errands + walking the dogs, I ended up covering a total of 6.5 miles yesterday. That’s a lot for me these days, especially in this heat. So I decided I needed pizza for dinner.
World’s easiest gluten free pizza crust.
My mom is experimenting with a gluten free diet, hence all my gluten free meals as of late. For my pizzas, I simply warmed two corn tortillas in a skillet on the stovetop and topped them with tomato paste, spinach, and crumbled goat cheese. I then placed the pizzas on a baking sheet under the broiler until nice and toasty. After removing them from the oven, I added a few drizzles of Katie’s pesto sauce. These took hardly any time to prepare and totally satisfied my pizza craving.
A scrambled egg mess with sauteed mushrooms, sun dried tomatoes, and pesto.
OK, time for me to go. Not sure what my eats will include this weekend. I used to stress out about food whenever I traveled, but now I just try to go with the flow. However, I did pack some rolled oats and plenty of Justin’s nut butter just in case. I’m also hoping to get in a little yoga while away. There will be no yoga studios where we’re headed, but I have plenty of YogaDownload classes on my laptop.
Do you stop for food while traveling? I’m not a fan of fast food and usually pack a cooler for the car….however the HEABlet has been begging for some Arby’s lately.