Hello, hello. Happy Wednesday!
I hope you’re having a great week. It was definitely hard getting back in the groove after such an awesome weekend – Monday came way too quickly! Luckily work has been busy so I haven’t had much of a choice but to suck it up and get going. 😉
I’m excited to share this post with you, because things have gotten a little wild in the food department. Without further adieu, let What I Ate Wednesday commence!
This morning I woke up craving…
Not oatmeal or a smoothie! Plot twist, right?! I’m going to attribute this to my dear friend Clara, who recently posted about mixing up her breakfasts. This morning the old standbys weren’t calling to me, so I decided to get creative. I’m so glad I did, because this ended up being one of the best breakfasts I’ve had in a while!
On my plate went two scrambled eggs with 1/8 of an avocado, half of a roasted sweet potato drizzled with a tablespoon of Essentially Coconut Sweet Almond Coconut Butter, and half a grapefruit. GAME CHANGER.
I also added a splash of Organic Gemini Tigernut Horchata in my coffee for some extra creaminess and flavor. I won a sample pack of the horchata in a giveaway on Instagram, and was super excited to give it a try. Verdict: pure deliciousness.
My morning meal kept me full all the way until lunch… Which never ever happens!
When my stomach started growling again, I was more than thrilled to dig into this salad. In the mix was organic spring mix, roasted beets, sweet potato, walnuts, a blood orange, a hardboiled egg, and a sprinkle of goat cheese. For the dressing I blended 1/2 a cup of pure orange juice, 2 tablespoons of dijon mustard, and 2 tablespoons of balsamic vinegar. It yielded about 4-6 servings and I can’t get enough. Definitely give it a try!
I used this salad as a test to see if I could add some goat cheese to my salad without my stomach getting upset. It’s always a hit or miss with goat cheese, but I could definitely tell it was there if you know what I’m sayin’… SIGH. It was fabulous nonetheless.
My lunch salad kept me full for a lot longer than it normally does. I’m not sure what it was about my meals today, but they were keeping me nice and satisfied. Later in the afternoon I enjoyed a berry banana bread muffin, which I will be sharing a recipe for on Friday.
They might be the best thing I’ve ever baked. Get excited 🙂
I also crunched on some celery before heading out to a workout class.
Plot twist… PURE BARRE!
Oh, how good it feels to be back. I decided to take the plunge and purchase the new client special at a new studio that opened up by my office. I tried to take a break from barre, but my heart pulled me back. When you find a workout you love, there’s no sense in fighting it.
As an added bonus, my mom started taking barre at this studio too! It was so fun to see her on a random Monday after work. It totally brightened my day.
It wasn’t all fun and games, however. I huffed and puffed and shook my way through the 55 minute workout and was sore the second I stepped out of the studio. It was amazing.
Once I got back to my apartment, I was starving and super thankful for leftovers. I quickly heated up some leftover veggie curry and drowned it in Fix siracha sauce. This has quickly become one of my go-to recipes. It’s so good, Blake and I even made it for Valentine’s Day dinner. That’s saying something!
So ugly but so delicious.
After dinner I packed my lunch for the next day, took a shower, and started this blog post while watching The Bachelor. I also made an apple cider vinegar drink with ACV, cinnamon, stevia, and water. The weather has been pretty funky lately, so I’ve been drinking them in an effort to keep my immune system up and running. I ended up getting a huge wave of hunger again before bed, so I had half of a pumpkin spice RXBAR and a spoonful of almond butter and hit the hay.
What is your favorite form of workout that you just can’t stay away from?
What breakfast keeps you the fullest?