25 minutes of interval work on the treadmill to start the day, even though I wanted to run outside. We (allergy sufferers) have been advised to limit outdoor time due to fires in the mountains.
Breakfast: orange-banana-spinach smoothie (with cinnamon, nutmeg and a little agave) based on this recipe.
Late morning snack:
Lunch: I know you'll be very disappointed, but I was with friends I've known since college - who I absolutely love and adore - but I can't bring myself to talk about my food photography / blog. Really awesome ladies, we just don't share the same ideology anymore. Example: when mentioning the above smoothie recipe, and how citrus is now out of season (for the U.S.) - a few scoffed at my wanting to follow seasons and eat locally / nationally. Ironically, we had lunch at Linger, a restaurant that tries to use local ingredients! Ha! I sampled a few of the sweet potato waffle fries, and ordered the Meze Plate. When I told the waitress to make it vegan, she brought out gluten-free bread instead of naan. (Sarah, the homemade pickles were divine!)
Late afternoon snack:
Sweet & Sour sauce (this was the healthiest I could find). I did a bias cut on carrot, green cabbage, and red onion. Afterwards, I steamed the veggies while my brown rice was cooking. Once the rice was finished, the tofu almost finished reheating in the oven, I tossed the steamed veggies in the sauce.
How is the week already half over? NOOOO!!