How I’m Eating These Days

As I mentioned I’m eating more these days.  I’ve been slowly increasing my calories (100-200 every week or so) so my body can adjust easier to eating more on a regular basis.  I’ve been hitting my goal each day and often exceeding it which is fine by me:)  So today I thought I’d share a day of eats with you so you can see how I’m nourishing my body with not only healthful food but some treats as well.

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~1/5 cups of organic (non-gmo) cheerios + 2 bananas + couple spoonfuls of crunchy peanut butter + fresh almond milk

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Lunch was one of my favorite salads.  Well my version of it anyway:) Included in the salad was spinach+kabocha squash+raw buckwheat+tempeh+blueberries+zucchinni+1/2 avocado+a tahini dressing. The dressing is excellent (I like to add a little lemon juice to mine) and it’s super filling.

20140702_151458-1Later I snacked on an apple and some slice dates with a couple more spoonfuls of peanut butter and almond butter

20140702_183354Before dinner I sipped on this.  One of my favorite flavors.

20140702_183855-1Dinner was a quesadilla made with 2 whole wheat tortillas + sliced tomato+ spinach + hummus + cilantro +

1/2 avocaod and a sliced cucumber all sprinkled with this vegan parmesan

This dinner was excellent.  I need to make it again:)

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(sorry for the blurry photo!)  After dinner Dom suggested we get some ice cream so I went with it!  I wasn’t super hungry but I had a small bowl with some more peanut butter and cinnamon and it was perfect:)

 Letting go of my food rules has been amazing!  Before starting my journey to really heal my body and repair my metabolism I tended to avoid having sugary treats during the week and I would not have them very often (once every several weeks maybe) and I would generally eat a little too much of it and feel sick the next day.  Now that I’m allowing myself to eat what I want, when I want I don’t feel the need to eat myself sick when I do have a meal higher in sugar than I would normally eat.  I was completely satisfied with a smaller serving this time.  (although I’m totally ok with a bigger serving too)  I’ve had coconut milk ice cream probably 4ish times in the past 2 weeks and guess what I feel great!  And it’s been fun being more laid back and really just enjoying a treat with my husband!

So there you have it.  A pretty typical day of my meals lately.

I hope everyone has a great 4th of July!

What’s been one of your favorite meals lately?

Any fun plans for the 4th?

 

Job talk and a Smoothie Recipe

Happy Monday to you!

I hope everyone had a wonderful weekend.

I guess whether or not you had a good weekend would have to depend on if you are a Broncos or a Seahawks fan;)

I myself don’t get into football or the superbowl for that matter.  This year I was happy for the outcome though because my Mom is from Seattle and she and my Dad are big Seahawks fans!  Plus Seattle is one of my favorite places.

Anyway, it’s a bit of a weird week for me because Friday was my last day working at the coffee shop that I’ve worked at for 7 years!  It was a good job and I worked with even better people, but it is time to move on.  When I say move on, I mean it’s time for me to stay at home all day watching my “soaps” and eating spoonfuls of coconut oil mixed with peanut butter.  Ok maybe that’s what I wish it meant;) What it really means is that I’m now going to really be focusing on building my Personal Training business, Brave Fitness, LLC.  I’m very happy about that but I’m also very nervous.  It’s a big change for me, I’m nervous and excited and a little overwhelmed all at the same time.

Nothing Changes Art[1]

I saw this on instagram last week and thought it really applied to my life at the moment:)

I want to give a shout out to my husband, one of my best friends, Tasha, and my Mom for being so super supportive and encouraging when I have felt overwhelmed at this big change:)  If anyone has any advice on building up a successful personal training business I’m all ears!

Moving on to this Monday morning, as I’ve mentioned recently I’ve been doing more weight lifting again and I’m loving it!  I’m also really loving mixing up my post-workout smoothies, trying to fit as much goodness and nutrition in them as I can!  Here is what I had today after a heavy leg workout:

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Cherry and Lime Mango Beet Smoothie

Serves 1

  • 1/2 cup frozen mango
  • 1/4 frozen cherries
  • 3 baby carrots
  • 1/4-1/2 cup frozen beets
  • 1/2-1 TB each: fresh parsley and cilantro
  • Juice of half a lime
  • 1 scoop vanilla protein powder
  • 3/4 water

Place everything into a high-speed blender and blend until smooth.  Add ice if needed.

Optional: top with bee pollen and hemp seeds.

I hope you will try this out!  And in case you are worried about the veggie taste, don’t be.  All you will taste is the sweetness from the protein and the fruit:)

Have a great day!

Five on Friday, 2 recipes included!

1.  I set a goal this week to eat more fruits which I’m happy to say I’ve done!  And I’ve been feeling great about it! So glad I no longer fear eating lots of fruit:)  Here is one of my favorite things I’ve made this week as a pre-workout breakfast.  Banana Coconut “nice” cream! (Wish I could remember where I first saw it called nice cream.  So fitting)  If you haven’t tried banana as ice cream, do it! It really is nice too.  Nice for our bodies, tastebuds, and animals:) And it’s actually great for anytime of day.  I will post the recipe at the bottom of the post.

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2. At the beginning of this week I came across some stuff about the 80/10/10 diet and the Banana Girl Diet.  For some reason I am very intrigued by this way of eating!! I mean seriously that’s a lot of fruit!  But it seems to work for a lot of people and that’s great:)    I think I might try it, just to try it.  Likely only for a week or so.  I like to try new things just to educate myself on different diets and to, of course, find how my body thrives with different eating styles.   By experimenting with different ways of eating I found that I enjoy and do well on a good amount of healthy fats with moderate carbs and protein.  I’ve also found that I am more satisfied in the morning  and have better digestion  when I have a more carb and fat filled breakfast (i.e. oat bran and nut butter) than a higher protein breakfast (i.e. an omelet with veggies).  So although this high carb low fat vegan diet is a bit different than what I’m used to, it’s nothing like I’ve ever tried before and so why not?  I’ve never really done that high of a carb/fruit diet and I’d like to see how my body reacts to it.  Who know’s it might be really cool.  At least for a bit.  I can’t stay away from my avocados and nuts for too long;)

3.  Mr. K is definitely a cool cat but he is also TROUBLE!!  Somehow he bit the tiniest hole in a tube on the side of the refrigerator that goes to the ice machine causing a small leak.  Good thing is he adorable and lovable the majority of the time.  We sure do like him:)

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4.  After taking on the challenge of having a different breakfast everyday of October, I noticed my dinners were often the same!  So this month I had a plan in my head to switch up dinner as much as possible.  I set a goal to have a different dinner at least 4 nights a week.  Well so far I’ve had a different dinner every night this month!!  Several of the nights have been soup (it’s just been so chilly!) but always a different soup of course:)  I will share my recipe for carrot ginger soup below!

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5.  Last thing for this week, I am an Aunt for the 16th time  (on my side of the family)!!!  My older brother and his girlfriend welcomed a new baby boy into the world on 11/12/13!  He is super adorable.  I haven’t had the chance to meet him yet as they live a ways away but hopefully I can soon!  I’m so happy for them!

Now for those Recipes:

Banana Coconut “Nice” Cream

Serves 1

  • 1 frozen banana
  • 2 TB of canned coconut milk (note: I like to freeze leftover canned coconut milk in ice cube trays to use for smoothies and such.  I measure 1 TB into each cube, so for this recipe I used 2 cubes:)
  • 2 pitted dates
  • Cinnamon to taste
  • 1-2 TB if needed

Blend everything together until smooth.  Top with anything you’d like or eat plain and enjoy!

My toppings of choice were 1 tsp each of chia seeds, coconut butter, and bee pollen.

Carrot Ginger Soup with Smoky Tofu

Serves 1 (can be easily doubled, tripled, etc)

for the soup:

  • 2 med-large carrots, peeled and sliced. (about 1 1/2-2 cups)
  • 2 TB canned coconut milk
  • 1 cup low sodium vegetable broth
  • 2 oz firm tofu, pressed
  • 2 tsp fresh grated ginger
  • 1/2 tsp of braggs liquid aminos (or equivalent i.e. soy sauce, tamari, etc)
  • 1/4 tsp coriander

for the tofu topping:

  • 1 oz tofu, pressed and cubed or sliced
  • 1 tsp braggs liquid aminos
  • 1 tsp apple cider vinegar
  • a handful of fresh cilantro

1.  Pre-heat oven to 375 degrees.

2.  marinade the topping tofu in the aminos and acv for a couple minutes and then pop it in the oven for 8 min.  flip and do 8 min. more until it reaches a firm texture that’s a little crispy on the outside. ( I think I ended up doing about 20 min but don’t really remember now so just check every 8 minutes and flip each time:)

3.  Meanwhile, in a small saucepan add in the carrots and grated ginger on medium heat.  Let cook for about 1 minute then add the broth, coconut milk, and seasonings.

4.  Bring to a boil and then turn down the heat slightly.  Add i the 2 oz of tofu and let it cook for about 10 minutes or until carrots are cooked through.

5.  Taste and adjust seasonings as needed.

6.  Use an immersion blender or a regular blender to puree your soup.

7.  Place in a bowl and top with cilantro and tofu topping.  Enjoy!

Have a wonderful weekend!  I hope you will try these recipes out and as always let me know if you do.

What is your favorite fruit?

Do you tend to have the same things for dinner a few times a week?

 

 

 

2.

 

Make It Yourself Monday: Pumpkin Puree

Hello all.

Happy Monday!  But more importantly Happy Veteran’s Day.  I have several family members who are serving now and have served in the past and I’m so grateful for their sacrifices they have made to help their family and country!  Love you all and think about you often.

Somehow with all the cooking I do I’ve become very into doing a lot of things myself.  One example being making my own pumpkin puree!  Or any squash puree for that matter.  Just depends on what kind of squash I bought that week.  It’s so easy I don’t know why I haven’t been doing it all the time.  I have found I prefer the taste over canned pumpkin and I also prefer the price;)  For example,  I can buy a 3 pound squash and get around 3.5-4 cups of puree.  For a can of your average pumpkin puree, it’s usually about $2-$2.50 and that gives you less than 2 cups.

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I like to keep 1.5 cups in the fridge and then I freeze the rest so I can thaw it and use it as needed.  I do this by placing some in a plastic freezer bag and flattening it out so it fits in the freezer nicely.  Like this:

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I have done pumpkin, kuri squash, and butternut squash.  I have used kuri and butternut puree in place of pumpkin in a few recipes and have been very happy with the results:)

Here is how I do it.

1.  Preheat your oven to 350 degrees.

2.  Slice your pumpkin or squash in half and scoop out the seeds.  I like to cut it into quarters after this but you can leave it in halves as well:)

3.  Place on a baking sheet and bake for 30-45 minutes.  Depends on the type and size of the squash.  Just check it once in awhile and take it out once it is soft all the way through.

4.  Let cool.  Scoop the flesh into a blender and blend until it reaches your desired consistency.

Notes:  You can add a little water (a tablespoon at a time) if needed to get things moving but I haven’t had to do this yet.  Probably depends on the blender!

20131027_164942Well there you have it!  A simple way to have fresh pumpkin puree, no can needed!

Much Love

Hannah

What’s your current favorite way to use pumpkin puree? Mine is to use it in smoothies after my workout for a pumpkin pie shake!

Recap of October Goals and Breakfasts!

Welcome to Monday.  Hope it was a great weekend for everyone!

I’m a few days behind seeing as how we are already a few days into November!  Oops!  But I want to make sure I finish recapping my breakfasts from the month as well as recapping the rest of my October Goals.

As for my goals I reached my goal of participating in the October Breakfast Challenge!  I was able to have a different breakfast everyday of the month and I loved it!  It helped me come up with a few new recipes that I otherwise wouldn’t have and also try several new to me recipes from others that were also awesome!

Here are a few more of my favorite breakfasts from the month:

IMG_20131025_074016I saw this recipe on Kylie’s instagram feed.  But it might be on her blog as well.  It is a pumpkin peanut butter overnight breakfast cookie!  It was super yummy and so easy! I topped mine with banana slices.

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This was a high protein buckwheat pancake that I made based on a recipe from peachypalate.com.

Here is what I did:  1/4 cup peanut flour+1/4 buckwheat flour (I just ground up raw buckwheat groats)+1/2 tsp baking powder+1-2 TB of pumpkin puree+1/4 coconut milk+1/4 cup of water+plus some cinnamon.  Mix everything together and cook just like any pancake!

I topped mine with homemade almond butter, banana slices, and my strawberry lime chia jam!

My final breakfast of the month was a very approriate for Halloween because of the orange color!!  Recipe below.

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Banana Sweet Potato Chia Pudding Parfait

Serves 1

Banana Layer:

  • 1/2 banana
  • 1/4 cup raw oatmeal
  • 1/2 liquid of choice (i.e. almond milk, coconut milk, water)
  • 1 TB Chia seeds

Sweet Potato Layer:

  • 2.5 oz cooked sweet potato
  • 1 TB peanut flour (optional)
  • 1/4 cup of liquid of choice
  • 1 TB Chia seeds
  • 1/4 tsp freshly grated ginger
  • cinnamon to taste

Nut butter Layers

  • 2 TB Peanut flour
  • a dash of salt
  • 1 TB nut butter of choice (I used almond butter)
  • 2-3 tablespoons of water

1.  Blend together banana, oatmeal, and liquid in a blender, place in bottom of jar and mix in chia seeds.

2. Mix together ingredients for the nut butter layer until it reaches a thick sauce consistency.  Top banana layer with 1/2 of the nut butter mix.

3.  Blend together all ingredients for the sweet potato layer except chia seeds.  Mix in chia after blending and place into jar.

4.  Top with the remainder of the nut butter sauce.

5.  Optional:  not with cacao nibs or mixed nuts/seeds for some added texture and crunch:)

Let me know what you think if you try any of these out!

As for my other goals:

Study my Scriptures everyday:  I did still miss just a few days but I was more focused while reading this time and I feel I got more out of them this month than I have.  Still something to work on:)

Prioritize my time better:  I ended up being very busy this month!  Which is a good thing and I feel like a got a lot done this month that will help me reach my career goals so I’m very happy:)

Well that’s all for October!  Now it’s time to embrace this new month of November!  This is one of my favorite months because it really starts to feel like the holiday season and it also includes my favorite holiday, Thanksgiving of course!!  Although I could definitely do without the freezing cold weather!! Anyway, no real new goals for the month.  Just want to focus on being thankful for all I have during the month and enjoying this time of year!

Have a wonderful day!

Hannah

 

 

 

 

October Breakfasts

Hi all!  I hope you have had a great week!  This week has had some ups and downs but today has been awesome!  Plus it’s Friday so even better!  I’m hoping this goodness carries on through the weekend because it is the husband’s birthday weekend.   He has been working so hard lately so he really deserves a day to relax and just have fun!!

So as I mentioned before  I’ve joined Meg as well as a few others including Jan and Sloane in having a different breakfast everyday of October.  It’s been awesome.  I was seriously in a breakfast rut (which is crazy because I can eat the same thing for a looooong time and be just fine:) so this came at just the right time.  It’s introduced me to a lot of new yummy creations!

I told you I would share any new good recipes I come across or make up myself so that’s what I want to do today!  It’s going to be breakfast-mania for the next few moments:) I hope you’re hungry!

Here are a few of my favorites so far:

Oatmeal Banana Pancakes Stuffed with Pumpkin-Peanut Butter Filling 

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This was awesome!  I’m definitely excited to make this again after the challenge is over!  I added a little coconut butter onto mine too.  Really good without being too sweet (no added sugar!)  and it’s vegan which is cool! (definitely not as pretty as hers but still so good:)

Coconut Cacao Banana Pudding

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This was just a random mix of things that turned out pretty dang good!  Here is what I did:

  • 1/3 cup raw oats
  • 1 banana
  • 1 TB cacao powder
  • 1 tsp of mesquite (or other choice of sweetener)
  • 1 tsp chia seeds
  • 1/3 cup of water, almond, or coconut milk (use more if needed)
  • 1 serving of tofu, pressed
  • 2 tsp of coconut butter

Place everything into a blender and blend away.  Top with more coconut butter, chia seeds, cacao nibs, and goji berries (or whatever else you would like:)

Banana Peanut Butter Blended Oatmeal

IMG_20131012_114119This is one of my favorites so far, in the top 3 for sure:) This turned out so good and thick.  Like a really thick pudding.  I loved it!

Into the blender goes

  • 1/2 cup raw oats
  • 1/2 banana
  • 1/4 cup plus 2 TB of water or almond or coconut milk
  • cinnamon
  • 1 serving of tofu, pressed
  • 1 TB of natural peanut butter

Blend until smooth, top with banana and peanut butter and enjoy!

Peanut Butter Pumpkin Pancakes

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Heather is a genius!  These pancakes were ridiculous!  Make them.  You will not regret it!! So so good and perfect for Fall!

Neapolitan Layered Oats

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This was also very good!  Jordan makes some awesome looking breakfast creations.  This was the first of her recipes I’ve tried but I have some others I want to try and if those ones are like this then I’m in for a real treat.  The only thing I did different was using sunflower seed butter instead of almond butter:)

Well, I hope I’ve given you a few ideas of some different breakfasts to try!  Be daring, try something new.

Have a happy healthy weekend!

 

 

Pumped Up Pudding Recipe

I’m pretty happy I decided to join Meg in her October challenge of having a a different breakfast everyday of the month! Happy because it brought me to today’s recipe.  I was pleasantly surprised how creamy and thick this came out.   And it kept me full all morning at work so that’s a major win!

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Pumped Up Sweet Potato Pudding

Serves 1

  • 1 medium sweet potato, cooked.  (about 1 cup cubed)
  • 3 oz of pressed tofu (i used extra firm)
  • 2 tablespoons of natural peanut butter
  • 3/4 liquid of choice*
  • Cinnamon to taste
  • Any toppings you’d like. I went with cacao nibs for some crunch:)

Place all ingredients in a blender and blend till smooth.

* I started with 1/2 cup unsweetened almond milk and then added about 1/4 of water to help it blend.

I loved this exactly how it was, just slightly sweet and extra nutty:) But if you prefer things a little sweeter add in your preferred sweetener.  I bet 1 or 2 dates would be awesome!

Who knew pudding could be so satisfying with a wonderful balance of nutrients including over 16 grams of protein!

Too bad I have 27 days to go until I have this for breakfast again! Although this would be great any time of day.

Some may find this strange, but I just find it good;) #strangebutgood

Try it out and let me know what you think!

In other news, I’m looking forward to the weekend because I will be taking part in a Color Run along with some of my family members:)  The run is to raise money for those hurt by wildfires in our area this year, which sadly is a lot of people.  It should be a fun event though and I’m really looking forward to it:)

I hope you all have a great weekend too!

xo

Hannah

 

Plant-based Eating with Thrive Kitchen + A Recipe

I have some wonderful things to share with you today! If you don’t know already I follow a mostly plant-based diet with a few eggs and bowls of Greek yogurt thrown in there from time to time.  I started eating this way because for me personally, that’s how I feel best.  I also believe it is the the most sustainable way to eat.  It’s good for the planet, good for our bodies,and good for the animals! Win win win:)

Earlier this year, the creator of Vega, Brendan Brazier launched thriveforward.com which is a free online program where you can get personalized information to help you gain optimal health through plantbased nutrition. It’s really cool.  This week they added something new! A recipe center called Thrive Kitchen.  I’ve been scrolling through it all morning making a list of all the awesome recipes I want to try! Seriously check it out. There are so many good looking recipes to try,not to mention they are all healthy and nourishing for our bodies.

Double Chocolate Banana oat protein pancakes

Double Chocolate Banana oat protein pancakes

DIY plant-based stir-fry

DIY plant-based stir-fry

My mouth is watering.  haha.

 

Before I go I wanted to share my lunch with you!  It’s not quite as beautiful as the above photos but it was definitely yummy!

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Miso Avocado Noodles with Chickpeas

Serves: 1

  • 1 small or about 3/4 of a med/large zucchinni, spiralized. (could also use a julienne peeler or a grater)
  • 1/3 of a carrot, spiralized
  • 1/2 cup chickpeas (I spritzed mine with a little braggs liquid aminos)
  • 1/4 cup of fresh corn
  • 1/4-1/3 avocado
  • 1 tsp of miso paste
  • squeeze of lemon juice
  • Optional:  A couple of scoops of sauerkraut

1.  Warm the chickpeas in a pan if desired.

2.  Mash the avocado, miso, and lemon juice in a bowl and then mix into the noodles.

3.  Top with corn, chickpeas, and sauerkraut if using!

4.  Note:  As always, you can use whatever veggies you would like for the “noodles”.  Zucchinni and carrots are just my favorite!  Other options:  cucumber, jicama, raw beets, shredded cabbage, etc.

Easy peasy and delicious.

Hope you all have a fabulous thursday!

Do you enjoy eating plant-based meals?

WIAW #3-Jicama Edition

I go through phases every few weeks. Food phases that is. Times where I just can’t get enough of a certain food! Of course there are always constants in my daily food choices. I.e. peanut butter, bananas, zucchinni, avocado, greens. But these past few weeks for me roasted jicama has been where it’s at!!

So allow me to share one of my favorite ways to eat it. First the basics.
If you are unaware of what jicama is, it is a delicious vegetable that is sort of a cross between a turnip, an apple, and celery.  🙂  It looks like this:

0903p22-jicama-mIt has some great health benefits such as:

  • low calories but high in vital nutrients
  • helps your body absorb calcium because of the inulin it contains
  • is a pre-biotic aka promotes good bacteria growth in the body which helps to have healthy digestion
  • high in fiber, vitamin C, potassium, magnesium, and iron

How to roast:  

  1. Preheat oven to 400 degrees.
  2. Peel the jicama.  Slice it however you want it.  I like to do a mix of thin and thick slices.  You could also cut it into sticks to be more like fries.
  3. You can season it however you’d like.  I usually leave mine plain and then season it as I wish when I use it.
  4. Place on an oiled pan (I use coconut oil) or on a parchment lined pan
  5. Bake for 20-25 minutes flipping about halfway through.

Now onto the Salad I’ve been enjoying lately.  Quite a few times already:)

Roasted Jicama and Curried Tempeh Salad

Serves 2

  • 6 oz of organic Tempeh, grated
  • 2 tsp of braggs liquid aminos (soy sauce or another soy sauce alternative is great too:)
  • 4 tsp of natural sunflower seed butter (tahini or peanut butter would be great too)
  • 2 TB of Nutritional yeast
  • 1/4 tsp of curry powder
  • a squeeze of lemon
  • ~1 cup of roasted jicama
  • a few handfuls of mixed greens
  • 10 cherry tomatoes
  • 2/3-3/4 cup roasted squash of your choice (Kabocha or Acorn goes great with this)
  • Optional:  Sauerkraut

1.  Preheat oven to 375 degrees

2.  In a bowl, mix together grated tempeh, liquid aminos, sunflower seed butter, nutrtional yeast, curry, and lemon juice.

3.  Layer jicama, squash, and tempeh onto a pan and heat for 10-12 minutes.  Just until warmed up.

4.  While that is cooking split the greens and tomatoes between two plates.

5.  Once the tempeh jicama mix is done cooking split evenly  between the two plates.  Top with sauerkraut if using and extra Sunflower seed butter or tahini and enjoy!

Note:  I have also done this with tofu which was great as well but a much softer consistency.  It became more of a dip on the salad which is definitely not a bad thing.  I found it to be very delicious!  I’m sure garbanzo beans would also be great!

Tempeh Version

Tempeh Version

Tofu Version

Tofu Version

Hope you will try this out!  As always let me know if you do!

Oh and before I forget, check out this great recipe for Jicama Tofu Nachos from Laura at sprint2thetable.com.  Such a yummy recipe and it’s what inspired me to do the whole jicama layering/salad thing!

peace.

Do you go through food phases?  

What’s your current favorite food?

MIMM #1 New Gym and a Birthday!

Happy Marvelous Monday Everyone!

Today is extra marvelous because  it’s my first time participating in Katie’s Marvelous in My Monday Link up:)

Top: new home gym set up complete with rubber flooring bottom left: this morning's workout bottom right:  a delicous lime smoothie

Top: new home gym set up complete with rubber flooring
bottom left: this morning’s workout bottom right: a delicous lime smoothie (see below for recipe!)

Marvelous is getting new gym equipment!!

Yes they always look that beautiful:)

Yes, they always look this beautiful:)

Marvelous is having wonderful friends to help you haul the aforementioned gym flooring.

My beautiful, cool Mom!

My beautiful, cool Mom!

Marvoulous is also having lots of family in town and surprising my Mom at church on her birthday!

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Mmm…avocado

Marvelous is enjoying a birthday dinner of taco salad at the park.

It was a great weekend indeed.

This morning started out pretty great as well.  I was very excited to workout on the new gym floor today (I’m such a weirdo, but whatever!)  I did this GPP workout, lil’ kate. And then refueled with a new protein smoothie.  I loved this one.  The consistency was very thick and smooth just how I like it!   It was very refreshing after lots of running and burpees:)

Sweet Avocado Lime Smoothie

Serves 1

  • 1 frozen banana, cut into chunks
  • juice of 1 lime
  • 1/8 of an avocado
  • 1 scoop of vanilla protein powder (I used this one)
  • about 3/4 cup of water
  • 4 ice cubes

Blend everything together until smooth and enjoy!

Now I’m off to enjoy the rest of the day!

What made your weekend marvelous?

Or, what’s making today marvelous?