Yesterday was a CAH-RAZY day at Alchemy, my friends.
I got there at 5:45am and was running around like a mad woman all morning prepping almond butter, chatting with customers, making hummus and pesto, emailing clients, and planning for future nutrition appointments and classes. I had sips of extra smoothies here and there and finally got around to making my oatmeal with blackberries and almond butter around 9:30am….but I didn’t get to actually eat it until 1:30 in the afternoon!
I never understood how people could say they were too busy to eat, but I experienced that first hand today. I literally did not have a minute to sit down. Even when I did have time eat, I was standing around on the phone eating while talking to a protein powder company.
Eating breakfast past lunchtime really threw me off. An hour before I left work I snacked on a piece of avocado toast because all I wanted was bread. That seems to be the trend lately.
P.S. Did you catch me on the news the other day?! It was a BLAST.
I met the co-owner of Alchemy at The Market Italian Village to discuss some exciting new menu additions. He ordered us a mushroom veggie sandwich with a bean salad on the side, so I snacked on half of that while we discussed a few upcoming events.
Before Body Pump I snacked on some leftover roasted sweet potatoes with mustard.
Post Body Pump was a leftover salmon burger, sweet potatoes, and roasted broccoli and cauliflower.
Before bed I snacked on some popcorn and dark chocolate–the essentials.
All that jazz was followed by two delish vegan banana walnut bread cookies. My carnivorous boyf is currently avoiding added sugar, so I’ve had fun playing around with baking recipes that don’t call for any added sweeteners. Using natural sweeteners like dates and banana have been the perfect solution. I added about 12 drops of liquid stevia to this recipe as well. He loved them!
If I can squeeze in some photography, you may just see a tasty recipe tomorrow!