Eating outdoors pretty much rocked my morning. I love summer.
Into this bowl, went:
- 1/2 c. raw, uncooked oats
- 6-oz. yogurt mixed with 2 T. crushed flax
- 1 orange, peeled and diced
- small handful of raisins
- cinnamon & nutmeg
I never would have thought of adding oranges and raisins to my “un”overnight oats. But since it was the very last fruit in the fruit bowl, I decided to throw it in.
It was good!!
Morning Snack: Slice of homemade whole wheat banana bread and a cup of milk
I pumped out 4 miles of running today. I felt really good, and that’s partially due to the fact that I took yesterday as an “off” day. Yes, I still did some yoga. But I left my running sneakers (and bike) alone. Rest days are a big part of staying healthy, injury free, and strong, despite being one of the more overlooked components to training!!
There was a packet of this sitting in the back of my pantry…
I’ve had mixed emotions about Amazing Grass. Some of their products have left me wanting more, while others have made my mouth feel like a big peice of chalk. But this one in particular, I kind of liked (although not as much as the original blend, surprisingly.) If you really want to try them out, I’d recommend you pick up a couple of different flavors and see which one you like. That being said, I still feel that eating the real food is always your best bet, for both nutrition and flavor.
Into the blender:
- 1 c. frozen blueberries
- 2 c. beet greens (from the garden!!)
- 1 c. milk
- 1 packet of Amazing Grass
- 2 prunes
- toppings: 1/2 c. raw oatmeal, dollop of almond butter (kind of similair to breakfast, no?)
The prune didn’t blend in with everything else, and I was surprised with two chewy prunes at the bottom.
I’d say, if you’re used to eating green smoothies, try beet greens!! But if you’re a newbie, just wanting to test the waters, spinach is probably still your best bet. You can taste the beets in this.
Afternoon Snack: kashi heart to heart, raisins, coconut, milk
I don’t know what came over me. What is it that possessed me to turn on the oven in the summer? I’ll tell you what. It was the thought of a roasted, caramelized tomato soaked in balsamic vinegar. Brussels sprouts, roasted until golden and crisp. Mushrooms, all wrinkled, shriveled, and puckered up.
It’s enough to make a girl swoon.
If you think I’m getting a little carried away, you’re probably right. But I’ve been deprived from roasted vegetables for a while now, and this is the result. I needed to have my fill. And that is why I turned the oven on. In the middle of summer.
Into a 425 degree oven (this was all split between two people) for 10 minutes:
- 1 package of brussels sprouts, halved and tough stem removed
- 2 carrots, peeled and diced
- 2 tsp olive oil
Once the 10 minutes was up, I added the following to the same cookie sheet and cooked for 10 more minutes:
- 4 mushrooms, sliced thickly
- 1/2 green pepper, sliced thin
- handful of cherry tomatoes, halved
- 1 c. kidney beans
- drizzle of balsamic vinegar
And topped with feta. Voila. Dinner was on!
The lettuce got all wilty from the hot vegetables which I loved!! But if you’re not really into that kind of thing, the roasted veggies taste amazing chilled as well. Heat up some extra and you’ll have lunch for the next day as well (this is great on top of rice, quinoa, flat wraps, etc.)
Dessert: cherries and strawberries
Off to chillax with a new book: Vanishing Acts by Jodi Picoult
I finished The Story of Edgar Sawtelle last week. Even though I loved the journey through the book, I was so, so, so disappointed by the ending. Seriously. I almost threw the book across the room in frustration. If you read it, you probably know what I’m talking about. I’m hoping Vanishing Acts has a slightly better ending to it, but Jodi Picoult definitely knows how to spring surprises on her readers as well.
Question: Have you ever tried adding greens to your smoothie? What kind? Did you like it?