Hello my love lotuses!
Before we begin, be sure to read the end of this post where I talk about something super exciting that’s happening quite soon—The Food Entrepreneur Summit! More on that later.
I’ve been on a serious steel cut oat kick. Yesterday I cooked 1/2 cup oats (2 servings) in 2 cups water with half of a grated zucchini (kind of like my Banana Zucchini Overnight Oats!) and a pinch of sea salt. If you follow me on Snapchat (username: Hummusapien) then you saw the whoooole process. Once they were cooked, I added frozen cherries and blueberries that I zapped in the microwave and a dollop of chocolate peanut butter. Delish!
We made a new beet noodle salad with fresh mint and oranges at Alchemy, so I snacked on that along with sips of our PB&J Smoothie of the day before lunch. I am ALWAYS eating at work. Always.
Lunch was a hugh jass salad with mixed greens, cucumber, roma tomato, shredded carrots, baked sweet potato, Trader Joe’s pre-cooked lentils, and balsamic vinaigrette.
I rarely go a day without a smoothie. When I got home from work, I blended up frozen blueberries, frozen spinach, spirulina, Skoop chocolate brown rice protein powder, and almond milk topped with cacao nibs.
I had an rare hour to spare so I whipped up my favorite Lentil, Kale and Salsa Verde Enchiladas to have for the week. I used canned black beans and red salsa instead of lentils and salsa verde. They’re so customizable!
Dinner was Easy Vegetable Teriyaki Stir Fry plus salad except a super, super easy version. I pressed a block of TJ’s sprouted extra firm tofu before work, chopped in into cubes, then marinated it in a mix of TJ’s island soyaki sauce, Bragg’s liquid aminos, and ginger. I’ve been using those little Dorot frozen spice cubes and they’re so conveinent! I also defrosted a bag of TJ’s frozen stir fry veggies and frozen brown rice.
When I got home, I baked the marinated tofu for about 25 minutes at 375F. It was SO flavorful! Then I browned the veggies (which were still kind of frozen) in a bit of olive oil, added the brown rice, and seasoned to taste with Island Soyaki sauce, more ginger, and liquid aminos. Using frozen veggies really speeds up the process!
Dessert was a Flourless Zucchini Peanut Butter Brownie from the freezer stash because….obviously.
I have one more fabulous tidbit to share before you carry on with your day! I’m super pumped to be participating in the Food Entrepreneur Summit, a series on podcasts to help inspired individuals move forward with their business goals. Along with 17 other amazing women, I’ll be teaching and sharing my story about how to run two businesses and stay sane while doing it.
This is an amazing opportunity to connect and learn from other entrepreneurs, like Jessica from How Sweet It Is, Lee from Fit Foodie Finds, Davida from The Healthy Maven, Ali from Inspiralized, and so many other incredibly inspiring people. You’ll learn about monetization, affiliates, the comparison trap, content calendars, running a business, AND you’ll have the opportunity to connect with all the speakers! Dreamy.
We’ll be sharing our messages throughout the summit from May 31st to June 8th. When you participate, you’ll receive access to all seven days of interviews live PLUS get the downloadable versions that are yours forever. The summit early bird registration goes until May 16th, when the price jumps up to full price. Click here to register for the 2016 Food Entrepreneur Summit for the early bird registration. See you there!