Lettuce begin with a couple exciting announcements! If you frequent Instagram on the reg like me, you’re probably already aware. My apologies. For all you normal, non-social-media-obsessed people….
First, I’m beyond excited to announce that I’m featured on page 21 of the October issue of Women’s Health Magazine! Be sure to snag a copy next time you’re bored at the grocery store (as if that ever happens).
Second, I’m now a blogger for The Huffington Post! If you haven’t already, check out my first article: 5 Superfood Smoothie Add-Ins. I’ll be posting another fun article soon! In case you missed it, I also chat about herbivores going paleo in the article Can Vegetarians Go Paleo?
Onto the eats. You know it’s going to be a swell day when your bowl o’ oatmeal matches your shoes, which people often ask if you painted yourself. No, I did not splatter paint my Tom’s (as if I was even close to being that artsy).
Lately I’ve been making steel-cut oats in the crock pot and it’s the best. Not only is it fast and easy, but it also makes four servings so you’ve got a healthy breakfast all week! This is now a staple in my Sunday food prep routine, along with making quinoa and roasting broccoli and sweet potatoes.
I simply put 2 chopped gala apples, 1 cup steel-cut oatmeal, 2 cups unsweetened vanilla almond milk, 2 cups water, and 1 heaping tsp cinnamon in the crock pot. I cook it on high for about 2 1/2 hours, stir it, and add a dash of vanilla extract. Then I let it cool and store it in a big Tupperware in the fridge. In the morning, I add 1/2 cup of frozen blueberries before I heat up the oats in the microwave. Before I dig in, I add a swirl of almond butter. Delish! And yes, I ate it standing up.
I spent most of my morning at one of Alchemy’s sister restaurants, The Market Italian Village. I paired up with a barista and starting learning the coffee ropes so I’ll be prepared to hop on the machines whenever we get slammed at Alchemy! I must say, making espresso drinks is SUPER fun.
I made myself a soy late with way too much foam, obviously.
Lunch was my all-time fave Hearty Lentil, Kale and Potato Soup minus the potatoes and celery plus extra carrots. And since I can never say no to pizza, I also gobbled up a little slice of tomato basil pizza from The Market that was sitting in the office. The little side salad is a Mediterranean quinoa salad for Alchemy, which is quite delish if I do say so myself. Come try some when we open on October 5th!
Speaking of Alchemy, I’ll be doing a full blog post on everything you ever wanted to know about it next week. It truly is a dream come true and I cannot wait to share it with you all!
I snacked on some sliced peppers, an organic gala apple (love those big bags at Kroger), and a chopped up Vanilla Chickpea Protein Bar. I’ll be posting that yumtastic recipe next Monday, so be sure to check back!
Dinner was a bean burger (another trial recipe for Alchemy) with roasted sweet potatoes, roasted broccoli, and hummus. Typical!
On a serious note, thank you all from the bottom of my heart for all of your love and support during this exciting time. You’re my inspiration and you mean the world to me!