Sunday, May 21, 2017

Two to Go

I'm so happy to be on the other side of last week! My sleep is improving, and after only two workouts last week, I'm back to four on the calendar this week.

First, I mentioned to Sarah that I am loving my planner and order stickers about once a month (or every other) from Etsy - here is my most recent purchase:
 With strawberries in season, I had an idea:

 Friday night I was back at Whole Foods for dinner:
 And dessert:
 Saturday was graduation, so I celebrated (read: I needed to go to the grocery store, and it was pancakes or oat bran...) for breakfast:
Bonus photo: my parents have a robin nesting in their wreath on the front door. Remy can't read signs.
 See you on Wednesday!

Wednesday, May 17, 2017

Trying to Last

The week is kicking my butt, and I am trying super hard to take care of myself. The biggest issue is that I can't turn off my brain when I sleep, but I'm constantly praying that tonight is "the night" for me to fully rest. My colleagues have been very gracious at work, thanking me for my extra effort this week - even bringing me flowers:

This morning, I ate some pb and banana toast and enjoyed a caramel almond milk creamer coffee.

 Broccoli Quinoa Casserole and asparagus for lunch:
I really wasn't feeling my spin class, but trudged through it anyway.  I definitely couldn't be bothered to cook dinner, so I picked up Tofu Avocado Salad Rolls with peanut sauce for dinner. 
 See you on Sunday when we are on the other side of graduation and with only two weeks of work left!

Sunday, May 14, 2017

Four to Three

I'm including two photos from last week, as I felt like I didn't have anything new to show you on Wednesday. Here are the tacos I ate almost every night last week:
 Soy crumbles with taco seasoning, Tofutti sour cream, salsa, guac, and lettuce. So delicious.  After the three lunch days of kale salad with miso dressing, cashews, and tofu - I went back to a stir fry.
 Still loving the smoothies from the Nutribullet.
 Yesterday, I met a friend at Platform T...
For an iced tea: 
 Did a little meal prep for this week's lunches (and also ate a serving for dinner!) of broccoli quinoa bake.

 Seeing as we hit 85 degrees yesterday, and are about to be in the middle of May, it was time to hang the lights in the backyard:
It's here: the biggest week of the year.  Senior Awards Banquet (hosted and emceed by yours truly), Senior Checkout, and Graduation on Saturday. I'm going to try to come up for air on Wednesday, so if I can manage it - I will post! Otherwise, I'll be back on Sunday, when I will be blissfully elated - as it's all downhill after this week!

Sunday, May 7, 2017

Final Four

Four school weeks left until summer! Hooray! I started the weekend with my tax return gift:
 My five year old Ninja is still whirling away, but it is cumbersome - especially for quick smoothies.  I have been lusting over this for several months, and finally treated myself to it.

Super quick and easy to clean! This is Amazing Greens, half of a frozen banana, frozen pineapple, and water.
 Inspired by Sarah, I picked up these:
 I also had to pick up these, as they don't happen very often:

 To round out the Mexican fare, I have planned for the week ahead Mexican taco salad and soft tacos.  I'll be sure to snap photos for Wednesday's post! 

Lunch prep looks much more like my usual fare: Cashew Kale Salad with Tofu with Sesame Miso Dressing.
 It was so hot this weekend, I am now in full Senioritis mode. So. ready. for summer. *deepbreath*

See you soon!

Wednesday, May 3, 2017

Mexican Food Inspiration

Thinking about the stir-fries mentioned by you, my friends, and the onslaught of Mexican food on sale this week - I bring you the following:
 Tofurkey Chik'n Strips, onion, bell pepper fajitas (the Mexican stir-fry!) with Tofutti Better Than Sour Cream on corn tortillas.

More corn tortillas in the Roasted Vegetable Enchiladas. I based it on this recipe, subbing Daiya, and it is fantastic. I've had some everyday!
 And since I don't have time for a Mexican tofu scramble, I'm back on the avocado toast with TJ's Everything Bagel seasoning. Caramel creamer coffee.
 I have a few more meals up my sleeve, in thanks to your suggestions, so stay tuned this weekend to see the results!

Sunday, April 30, 2017

Five To Go

One week down, five to go until the end of the school year. Yippee! Thank you to everyone on my previous post for the culinary inspiration. I will have a few things to show on Wednesday. For now, the weekend:

Peach bellini and good conversation with a friend on Friday evening:

Saturday morning looked like this:

Workout, massage, lunch:
 White Bean & Kale Soup, Sourdough Roll.

Sunday morning coffee was so good, I had two cups: (it's all about this caramel creamer)

Lots of laboring in the kitchen, which will be shown in my next post, but here is one labor eaten today: kale chips with not enough nooch and too much bell pepper.

See you soon! I hope you've had a wonderful weekend!

Wednesday, April 26, 2017

Just Dinner

Uninspired by cooking dinner this week, I've fallen into a rut. Suggestions are welcome, and with Cinco De Mayo around the corner - I smell tortillas and avocados on the grocery list.

Monday: running errands, cranky, and skipped my workout class. Snarf's veggie sandwich.

 Tuesday: in a rush (I met a few friends to go bowling...hilarious, as I haven't done that in ages), so I picked up a sparse salad at Whole Foods (they were replenishing the salad bar, so half of it was empty!) with Just Ranch and way too many pretzel crisps.

Wednesday: 45 minute spin class and the last of the lentil vegetable soup and corn muffins. I didn't actually finish the soup in the bowl, but I'm calling it "close enough" and sharing the remainder with the squirrels. Ha!

Our weather has been much cooler the last two weeks, and so I think that is throwing my spring menu inspiration. Tell me what you're eating, and inspire me!  See you this weekend!

Sunday, April 23, 2017

Countdown Begins

Six weeks until summer break! I can hardly believe it! This is the best, and the most chaotic, time of year. I'm trying to soak up what free time I have, and keep my healthy habits steady.  I'm approaching a month of four workouts a week, better sleep, and lots of prayer time to alleviate stress.  So far, so good!

Post workout smoothie: Amazing Grass, frozen banana, frozen pineapple, and water.  I'm going to have to stock up on this brand - really delicious combo!
 I made more corn muffins for the remaining four servings of vegetable lentil soup. They didn't turn out as well, but I still ate them! Lunch both Saturday and Sunday:
I met a colleague friend for dinner at Pho 95.  She's moving to Brooklyn (Maud!) after school ends, as her husband took a job there.  So she is soaking up all of her favorite places. 

Sunday breakfast was basically dessert: one spoonful of cocoa powder and peanut butter added to my oat bran. Topped with banana. 
 Meal prep for lunches: another round of stir-fry veggies, jasmine rice, and sweet chili sauce.
Quinoa Enchilada Bake (kind of - I had to sub half the quinoa with millet), which contains black beans, corn, red enchilada sauce, green chiles, Daiya cheddar shreds, cumin, chili powder, coriander.
Where did this weekend go? It was so fast!! I'll see you on Wednesday!

Wednesday, April 19, 2017

On Deck

Here's what I prepped and have been eating this week:
Lunch prep: Stir-fry veggies in coconut oil and steamed jasmine rice - topped with Sweet Chili Sauce. Lunch the rest of the week will be the vegetable lentil soup (seen below, and made on Saturday).

Frozen mango, frozen banana, Vega Coconut Almond, and water:

 Dinner the last two nights has been the same: vegetable lentil soup, and corn muffin.

Tonight, it was a cabbage and kale salad with sweet onion dressing, sunflower seeds, and Boca Chik'n patty.
 The sunset tonight was also beautiful, even though it is ushering in a cold front.
I anticipate tonight's dinner again tomorrow, and perhaps a baked potato on Friday.  I have a feeling I'll be eating that soup well into next week. Ha ha! Guess I'll make more corn muffin (how terrible, I'm sure!).  I have a very busy weekend, but will be sure to snap photos and share a recap on Sunday.  We did it - we're half way through the week!

Sunday, April 16, 2017

Whirlwind Weekend

Killer workout during the spin/HIIT class. It was so full that there were two instructors (read: no downtime or breaks!).
 As I am out of avocado, and don't want too much of a good thing - I took a break this weekend from the avocado toast with Everything But the Bagel Seasoning.  So instead, I sprinkled it on my steamed kale at breakfast. Ha ha! I didn't even focus on the tofu scramble (tumeric, garlic powder, nooch, Cholua), as I was so excited.
I made a huge vat of vegetable and lentil soup to enjoy this week after work. Carrot, onion, celery, green bell pepper, cabbage, canned tomatoes, lentils, vegetable stock, spices.
 Corn muffins to accompany said soup.
 I met a friend for an almond milk chai (Remy tagged along as well).
 Prom took place at the Aquarium.  I was excited to see the kids dressed up, and to take a tour - as I'd never been there!

 Easter service and lunch with my parents and brother:
 Everything in the front row was enjoyed on my plate: baked hashbrowns, green beans, salad, asparagus.
 See you on Wednesday with highlights of the work week! I hope you had a great holiday weekend!