This particular morning I didn’t have much to make for breakfast besides this juice. But I had a busy day ahead, so I was fine with some liquid energy 😉
I stayed busy at work right up until lunch time, and I chowed down on a salad with leftover walnut taco meat on top, and an oil-free dressing I’ve been loving lately. I ate a side of quinoa & millet topped with almonds, gluten-free soy sauce, and a drizzle of tahini. For dessert, I ate fresh cherries!
For a snack and pre-workout drink, I made banana nice cream (and ended up sharing with sweet Beckham). This is just frozen bananas and a little bit of unsweetened almond milk processed in the blender. Great energy boost to get through a workout!
Usually by mid-week, I’m almost out of groceries, so dinners are usually just what’s left in the house. This night, I ate a salad and sweet potato fries! I had no dressings, and I’m finally tired of tahini, so I made a weird dressing that ended being pretty interesting. It was made with almond butter, lemon juice, water, and dijon mustard.
I know a lot of people wonder where I get my protein from since I am mainly plant-based. In this dinner, there are approximately 15 grams of protein just in the avocado, almond butter, hemp seeds, and sweet potato. 🙂
I didn’t end up having dessert this night….crazy, I know!
I hope you gained some inspiration for your week! Love you all!
I’ve been learning how to manage this new big thing in my life called a 40 hour work week!! It’s a BIG change from working from home–in most ways better, in some harder. For one, I don’t live in constant frustration anymore, so that’s a plus 🙂
The biggest change in terms of food would be preparing. I’m forced to prepare everything the night before since I won’t be home during the day to get it done. I’ve found that I actually prefer this kind of organization and seem to use less dishes preparing all at once.
For breakfast, I’ve been drinking lots of smoothies because they are easy, fast, and filling to start my day. I was out of greens, so this is an Acai Berry Smoothie!
PS, I’m loving my porch for pictures….it really helps me stop mourning my beautiful stump at my old house 😉
This big smoothie held me over until lunch…I’ve been sitting outside with co-workers and enjoying the beautiful weather!
For lunch, I’ve been enjoying SALADS because we are having a Team Member Salad challenge this week–and of course I model this for them!
I’ve been messing around using less oil after learning so much about it in my first few weeks at Whole Foods, so the dressing I’ve been diggin’ lately is oil-free Creamy Tahini dressing (recipe coming soon).
It has the consistency more of hummus, but I love this texture in my salads!!
For snack later in the afternoon, I ate a Watermelon salad and some fresh cherries.
These kinds of meal make me feel so light and fresh 🙂
This particular night we had baseball practice, so in the rush of the afternoon, I grabbed these cinnamon raisin oatmeal bites to snack on!
Once we got the boys home and settled, I enjoyed breaking in my new apartment kitchen by making a creamy southwest soup (dairy free). It was fabulous! You know sometimes when you experiment, it goes royally wrong, and sometimes it’s a homerun……This was definitely the latter….and it made me so happy! I’m getting better at creating things from scratch just in my mind–which is always a plus!
I ended the night with a small handful of chocolate and a hot bath…life is good! 🙂
Enjoy your beautiful Wednesday–and eat more plants! Peace & LOVE TO YOU!
I’m coming off the high of such a beautiful Mother’s Day Weekend. Friday, we took our little ones to the Canal, went for a walk, and enjoyed fruit by a waterfall. Saturday, we went to the Riverbanks Zoo and then cooked out with my brother, his wife, their three kids, my parents, and my whole family! Sunday morning, I woke up to this tray of sweetness from my boys with all the things I love (minus chocolate!!!!) and enjoyed a uninterrupted bath. What??!!!?!!? We picnicked in the afternoon and had such a beautiful weekend just spending time together.
I’m glad we got this relaxing and fun filled weekend in because things are rapidly changing for us….
In case you haven’t heard, I’ve made the move from being a work from home mom of 5 years, to a full time working mom (outside of the home!).
I didn’t seek this out. I’m not even sure I wanted it. But it was such an out of the blue, honoring experience that we felt so much peace about. When these kinds of things happen, I know God is involved.
I don’t know what He’s up to, but something’s going on.
Here’s a picture of me before the interview:
I’m now officially the Healthy Eating Educator for Whole Foods, Augusta, GA! In this job, I’ll be helping Team Members and customers learn about the benefits of healthy eating, meal planning, etc. I’ll be planning events and documentary viewings, and sharing recipes with the public. Plus, I’ll still be singing there every now and again.
I honestly couldn’t have asked for a job that fits me more 🙂 I’m excited to really get into it and get things moving!
P.S yes, we are still planning to move to Nashville. I’ll just be doing this until it’s the right time for us to go!
With all that said, yeah, it’s been a little crazy over here. Transitioning ain’t easy. Hopefully, it will give more perspective on some of your lives, and I’ll develop some tips for you all 🙂
For breakfast, I started with these Chocolate Oat Flour Donuts (yes, a recipe coming SOON!). I already had them made from the night before, so breakfast was easy 🙂
I took this Starbucks copycat recipe Iced Chai Latte to work to sip on throughout the morning. It really does taste like the Starbucks (but better in my opinion), but it’s full of ingredients that actually do great things for the body like bananas, almond milk, cinnamon, and fresh ginger.
I was in training until early afternoon, so I ate lunch after wards (I actually ate the soup at work and the salad when I got home, but added the soup so you could see–I forgot to take a picture of the soup at work!)
This is a “kitchen sink” veggie soup and a salad with the last of my Lemon Tahini Dressing. Don’t worry, I actually did eat a different dressing at dinner that I can’t wait to show you 😉
See my sweet Allie’s paw? We are moving the next few weeks–and she’s going to be transitioning to an inside dog since we’ll be apartment living. Whew. Better start getting used to that now!!
For dinner, Andrew and I have been doing smoothies..for several reasons. Sometimes the making five meals every meal really wears us down–with the amount of time, money, and dishes it produces. Keeping it simple for us has been great!
I wanted a salad too, so I made a dressing I shared a long time ago, called Sweet Mint Dressing. I love making this dressing when I have leftover mint that I don’t want to go to waste. I had a container left from making the Apple Citrus Mint salad–and used the rest for this sweet, refreshing salad dressing!
The smoothie is one pear, two handfuls of spinach, a knob of fresh ginger, white mulberries, dates, and unsweetened almond milk. It’s a very slightly sweet, refreshing taste–much like the Sweet Mint Dressing. This meal was very light but fulfilling and reminded me of summer 🙂
We’ve been going to bed kinda early these days because life has been tiring, but I was in a snack-y mood, so I made popcorn and sprinkled Enjoy Life Chocolate Chips on top for that sweet/salty thang.
I make my popcorn in the microwave right now–1/4 cup organic corn kernels in a paper bag for 1 minute 40 seconds. I then top with either melted coconut oil or Earth Balance vegan butter and sea salt. Super easy!
How have you been doing with your routines? I didn’t get to my lemon water today because I was out of lemons, but I drank lots and lots of water. Keep building those good habits!!
If you’re following on our Facebook page, you know we are doing weekly Real Food Challenges. This week’s challenge is to cook using spices, and today we are looking at Turmeric (you can pronounce with or without the first “r.”
Today’s SPICE highlight is on the brilliant TURMERIC, an ancient Indian spice with multiple healing properties.
It has a subtle, yet warm and slightly peppery flavor. You might recognize its color and flavor as the main ingredient in curry.
To read a more in depth description of this super spice, read this article by Mikel at Nutrition Stripped:
I was in Nashville about 5 years ago, and a foodie friend mentioned it. I literally had NO IDEA what he was talking about. I even went so far to think, “I will never, ever eat that.” Yeah, I’ll never drive a mini-van either.
I have no idea what I was so afraid of. It is kind of curly. And maybe a little intimidating. And a fad going on right now.
BUT, it’s not bad at all! It has a different texture than lettuce; it’s coarser. The good news about that? You can make a salad (dressing and all) and it will not wilt in the refrigerator and get soggy. In fact, I think kale salads are better the second day!
I eat many varieties of kale: in my smoothies, sauteed as a side dish, as “chips,” and as salads.
I love salads, but sometimes I do get bored with them. Changing up dressings and lettuces and kinds of kale works well for me, though, even in the winter!
Here’s the one I’m diggin’ right now. This recipe makes two salads for me (if eaten as a meal). If I need extra protein (beyond the hemp seeds and almonds), I add an avocado or chickpeas. You could also add shredded chicken!
*You can find Nutritional Yeast & hemp seeds in a health food store or organic section of a regular grocery store. Don’t be afraid to google a product, ask for help at the store, or order from Amazon!
*I prefer my kale salads not drenched in sauce and dressings. If you like a little more liquid, add more of the dressing ingredients to your liking!