Thesis = defended. Me = ecstatic.
Sorry this post is being published a tad late…I had three nutrition appointments this morning at the Student Wellness Center and didn’t get my butt out of bed early enough to post it this morning. Eeeeek! Did y’all know that if you’re an OSU student, you can come in for a FREE sixty-minute nutrition coaching session with yours truly? I can help with everything from weight loss, healthy eating and food allergies to special diets and grocery shopping! Click here to learn more.
Adding a tablespoon of avocado to my morning smoothie was pretty much the best decision I’ve ever made. It adds unparalleled creaminess. Promise me you’ll try it! This was a spin-off of my fave blueberry cacao power smoothie: 1/2 cup of frozen blueberries, a pre-sliced frozen banana, a tbsp of chia seeds, a tbsp of raw cacao, a tbsp of avocado, a huge handful of spinach and unsweetened vanilla almond milk. I topped it with my fave Enjoy Life Flax Cereal for some much-needed crunch.
I made my hearty lentil, kale and potato soup over the weekend with extra carrots, no cumin, a sweet tater instead of a white tater and spinach instead of kale. Cooking is all about creativity, no?! I also had a sliced apple and a yummy banana bread protein bar.
My fave snack recently has been organic plain Greek yogurt mixed with raw cacao, diced strawberries, sliced banana, a drizzle of pure maple syrup and a handful of chopped walnuts. AMAZING.
I made a deconstructed version of the enchiladas from the Oh She Glows Cookbook (my corn tortillas totally wouldn’t hold the filling). This was SO fab–highly recommended! I paired it with loads of roasted broccoli. Hashtag bloated.
Post-dinner snackage included an orange, some popcorn and dark chocolate.
Then we decided to make peanut butter milkshakes because why the hell not?