Happy Wednesday everyone!
When this post goes live, I will be snoozing in my bed because it’s Wednesday morning and I’m off from work for the Thanksgiving Holiday. As I’m writing this it is Monday night, and Tuesday at 5:00pm can’t come fast enough.
Today I had pre-vacation syndrome at it’s finest. I had plenty on my plate to do, but the day seemed to draw on and on regardless.
Vacation brain:1, Bailee:0
It was a chilly 35 degrees this morning, but I had a major hankering for a smoothie bowl.
Today’s blend included a cup of frozen spinach, a small frozen pear, frozen blueberries, Vanilla Vega One Protein & Greens, chia seeds, almond butter, and cashew milk. I topped it all with Purely Elizabeth Blueberry Hemp granola and cacao nibs. It ended up yielding a ton – so much so that I couldn’t finish the whole thing… Which trust me, never happens.
I also enjoyed a cup of gingerbread coffee on the side. So festive!
Today’s mid-morning snack featured two of my favorite raw veggies.
Jicima sticks (pre-cut from Trader Joe’s), organic sugar snap peas, and Carrot Siracha hummus. Both of these veggies are on the sweeter side, which is a nice mix up from other raw veggies like carrots, bell peppers, and cucumbers.
I continued to mix it up at lunch, and the result was pretty fabulous.
The spread included 2 hard boiled eggs, a pear that was on its last leg, and a veggie wrap on a Rudi’s gluten-free Whole Grain & Flax tortilla with a tablespoon of cashew cheese, kale, cucumbers, bell peppers, and shredded carrot.
This cashew cheese recipe is SO good on wraps, crackers, or anything at all. I even added a dollop to some zoodles the other night and it tasted like a creamy alfredo sauce.
I was still hungry after this, so I broke into my Wild Friends stash for some cinnamon raisin peanut buttah and sipped on a cup of tea.
I was hungry again around 4, but was really not craving the snack I had packed.
I have been loving these Square Bars lately, but I was not in the mood for something sweet. It was still tasty and enjoyable, but didn’t hit the spot like I wish it would have.
I had planned to go to the gym after work, but I was feeling pretty tired after a restless night’s sleep, so I opted to take it easy and head home instead. You win some, you lose some.
I caught up on some blog reading, whipped up this quinoa salad for Friendsgiving, and made a delicious veggie-fied dinner.
This Thanksgiving-inspired bowl featured zoodles, roasted brussels sprouts, fresh cranberries, curry roasted chickpeas, and a tahini drizzle.
I seriously add tahini to any and everything. It has the perfect amount of kick to take any meal up ten notches.
After dinner and cooking for Friendsgiving, I had this fun mess waiting for me in the kitchen…
For as much as I love cooking, I really dislike doing dishes. I am pretty adamant about cleaning up immediately after I finish a meal (I attribute this to living with 3 other roommates in college!), but I don’t always enjoy it.
I swear, the main reason I’m excited to have a husband one day is so I can cook and he can handle dish duty….
Kidding (but not really)
I made my dish-washing a little less miserable by treating myself to a Trader Joe’s Honey Mint.
These taste just like York Peppermint Patties, without all the nonsense chemicals and additives. I love em’!
And that’s a wrap. To all who are traveling for tomorrow’s holiday – please be safe! I hope you all have a happy hump day and a delicious Thanksgiving. 🙂
What are your holiday plans?
Would you rather be the one who cooks, or the one who does the dishes?