Hello beauteous blog readers of mine!
Time for another round of stuffing my face with everything delicious in sight.
Breakfast was a swamp-like smoothie (1 cup frozen bloobs, 1 cup frozen spinach, my fave Healthy Skoop chocolate protein, 1/2 tbsp cacao, 1 tsp spirulina, 1 tsp hemp seeds and a bunch of almond milk) plus avocado toast on sprouted toast with red pepper flakes and sea salt.
Unpictured: lots of coffee.
Lunch was a random but tasty mix of cooked quinoa, black beans, corn, peppers, kale, salsa, nutrition yeast, and spices (kind of like this old recipe) that I heated in a skillet the night before plus an apple on the side. Deeeelish!
I also had leftover Strawberry Coconut Kale Salad made with walnuts instead of almonds leftover from a cookout. I always forget how much I freaking adore that salad!
Snack time involved a Chocolate Zucchini Muffin (please make them) plus veggies with Oasis roasted garlic hummus and sriracha.
I also had a few bites of an exciting new jackfruit concept we’re trying out at Alchemy.
I met a couple gal pals at Northstar for dinner and ordered my go-to Village Salad with tofu—the best tofu in the city, to be exact.
CUE THE TERRIBLE LIGHTING (despite me walking to the front of the restaurant trying to get a better picture in the light like a damn fool).
Before bed I heated up a Flourless Peanut Butter Zucchini Brownie because…