>Good morning afternoon. It’s the morning for me because I kinda sorta…just woke up. To my defense I worked until 11:45pm last night. And by the time I drove home, showered, had a snack, and unwound, it was past 2am. Eeeek. Gotta work on that. Although it’s late I have such a hard time showering and going right to bed. One would think I’d be exhausted after running around for an 8-12 hour hospital shift. Hmm…
Ideas on how to get this girl in bed earlier?
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Since we just returned from Myrtle Beach and I’ve been working a lot, I stillllll have yet to make to the grocery store. Therefore many of my meals have been boooorning. Still tasty, but lacking a little in the creativity department.
Enter breakfast #1 (yesterday)
1 scoop chocolate protein powder (SunWarrior brand)
handfull frozen strawberries
1/2 frozen banana
hand full fresh spinach
1 t SuperGreens
1 t flax seed oil (healthy fat, yo)
1 t xanthan gum (to thicken, optional)
stevia (1 serving, to sweeten)
H20
ice
How do you know when your smoothie is of the right consistency?
Well when it get’s a Smoothie Butt, of course..
Look for da butt. Works like a charm every time.
Breakfast #2 (today)
1 scoop vanilla protein powder (SunWarrior brand)
1/2 cup frozen raspberries
1/2 cup frozen mangoes
1/2 frozen banana
1 t chia seeds
~1 cup unsweetened almond milk
hand full fresh spinach
1 t SuperGreens
stevia (1 serving)
Ice
goblet wine glass (optional)
Lunch #1 (yesterday)
1 can Amy’s Organic Split Pea Soup
2 T nutritional yeast (cheesy flavor plus added protein and B vitamins)
1/4 cup egg whites (added protein, you won’t taste the difference)
cumin
chili powder
pinch cayenne pepper (for spiiiiice)
Snacks
apples
carrots n’ peanut butter
So there ya have it. My snoozefest assembly of recent meals. But in all honesty, it’s comforting to know I always have a hand full of meals and snacks on hand when the fridge is nekkked. I always have a stash of the following items for times of desperation/laziness:
– Frozen veggies
– Frozen fruit
– veggie burgers
– oats
– organic canned soup
Some easy peasy meals:
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Completely random, but I’ve received a few emails/comments recently about how some of you want to try spaghetti or acorn squash but are too scared to cut into the darn thing. And rather than telling you to just try it, I think I’ll save a finger or two.
Simple cutting/cooking instructions (for any large squash)
1. Boil whole squash for ~25 mins. This will soften it up (at same time, preheat oven to 425F)
2. Cut open squash length wise
3. Line baking sheet with tin foil and spray with olive oil
4. Place cut side down and bake for ~20 mins until soft throughout and browned
5. Spoon/fork out seeds
Ta-dah!
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Have a great rest of your day! So jealous most of you only have a few hours of work left. I, on the other hand, am
heading to work at 3pm!
Oh and guess what…I am officially registered for the Marine Corps Marathon (Oct 30th)!!!!
What foods do you always have on hand?