I woke up today at 6:30 am to head into Barry’s Bootcamp to take a class before teaching mine. I was exhausted and did not want to get up, but today is a very super important and crazy day – I’m leaving for my 10 day European vacation. I will be instagraming and on other social media sites but I have a ton of exciting guest blog posts prepared while I’m gone. I’m going to try to blog a little but I think I’m going to focus my time on putting up some videos of my trip on YouTube instead.
After I got home, I made myself a smoothie with Amazing Grass Chocolate Superfood Shake Mix. It is not my favorite tasting powder, but makes me feel healthy (and regular).
Since we were trying not to buy too many groceries this week, dinner has been fun using what is in our fridge. I’ve been eating a pescatarian diet since I did the 3-day cleanse but roomie likes his meat so I was making meals that could be made both ways.
On Monday, we had power bowls. I bought 1/2 a chicken at Whole Foods to roast for the boy and then made myself a veggie burger. Cooking chicken like this is almost half the price and tastes 10x better. I tried a small piece and it was good! We also got 3 servings out of it. You just put it on a rack in the oven over a large pan and roast at 425 for 15 minutes, plus and additional 20 minutes per pound at 350F. It came out perfect
For the power bowl base, I had a package of ready made farro from Target that I heated up in a skillet. We added beets, roasted mushrooms, kale, and Trader Joe’s Soycutosh frozen veggie mix with edamame, corn and red peppers. I topped it with a little avocado, tahini sauce bought ready made from TJ’s and a lot of Siracha.
For dinner on Tuesday night, we made Cobb salads. I again had a veggie burger chopped up, and roomie had the left overs from the chicken. On top of a bed of mixed greens I lined up a hard boiled egg, the rest of the roasted mushrooms and beets, plus cucumber and avocado. For dressing I combined a Stonewall Kitchen honey mustard with rice vinegar. I love honey mustard dressing and wish I knew it was this easy to make a low cal quick version years ago. I combined 1 tbsp of honey mustard, 1 tbsp of dijon mustard and 1 tbsp of the rice vinegar (which is essentially the same as rice wine vinegar for the purpose of this dressing).
My fridge is almost cleaned out and I’m dreading making lunch. Dinner will be on a plane tonight which I’m reluctant to rely on. I may bring my own back up just in case. When I land, it will be 2 am Boston time but 8 am Paris time! Eek.
I will be posting while away, but I also have so many exciting guests posts from non bloggers with really cool stories, to personal trainers, moms, triathletes, and more!