Happy Wednesday all! How is your day going?
My morning started off with a spin class, modified of course, because I’m still not able to push too hard. Frustrating at times, but I realize its needed right now.
After stretching and showering it was time to eat.
Breakfast was overnight oat bran.
Breakfast – 8:
This batch had:
- 1/2 cup oat bran
- 1/2 cup egg whites
- 1/2 tablespoon of both chia and hemp seeds
- 1 teaspoon cinnamon
- 1/2 banana
- 1/4 cup pumpkin
- topped with peanut flour paste made with 2 tablespoons peanut flour, 1 teaspoon coconut oil, and about 1.5 tablespoons almond milk
I love the coconut oil and peanut flour combination together. Tastes more flavourful!
Things this morning have been productive, and filled with things I’ve had on my to-do list for a while now.
Shortly after breakfast, I made a morning run to Starbucks and went home to enjoy my coffee with a side of book reading. I’m really enjoying Gone Girl. It takes me a really good book to truly get lost in it, and this book is managing to do just that.
I’m going to need to be on the lookout for a new book soon, because I have a feeling this one will be finished within the next day or two.
Lunch – 12:
I quickly made up a lunch to consume before heading to the mall. I didn’t picture it, since I was in a rush, but it was essentially a brown rice tortilla, with goat cheese, spinach, zucchini, and an egg/egg white mixture for protein.
No exciting finds at the mall to share, unfortunately. Sad times when that happens.
Snack – 3:30:
Love. Topped with the rest of the strawberries I had on hand.
Um, next time I’ll actually manage to photograph a picture of the “ice cream”. I’m really smart sometimes.
A quick trip to the grocery store was followed, since I ran out of broccoli slaw, bananas, and eggs. All necessities around here!
Dinner – 5:
When I got home for dinner, I wasn’t feeling all that inspired so I just threw together some extra marinara sauce I had on hand from the other night, along with a coconut crusted turkey burger, zucchini, roasted broccoli slaw, and a little quinoa. Side of avocado for dipping purposes.
- 1 28 ounce can crushed tomatoes
- 1 can (15 ounces) tomato paste
- 1/2 tablespoon coconut oil
- fresh basil
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1/2 cup nutritional yeast
Melt coconut oil in a saucepan over medium heat, add in the crushed tomatoes and tomato paste and stir until combined together. Lower the heat to the low setting and add in the nutritional yeast. Let simmer for 10-15 minutes. Turn off the heat and add in the seasonings. Let sit for 5 minutes, until thickened.
This is so simple and the nutritional yeast adds a nice nutritional punch as well as great flavour!
I’m quite positive the rest of the night will include some trashy TV viewing, in the form of the Bachelor Pad. Classy action over here.
Snack – 8:
Followed by leftover roasted kabocha squash with coconut butter. This squash will never get old. I just love this stuff.
I have a lot on my mind right now, so winding down with some mindless TV sounds pretty good right about now.
Make sure to come back later for that fun giveaway I told you about on Monday:)
What books are you currently reading? Recommendations?
Hope you all have a happy Wednesday!