Howdy, friends! How is your week going?
I’m trying to get more organized with Alchemy and Hummusapien so I can be more efficient with my time. I often feel like I have so much to do that it’s tough to actually get anything done. In an effort to feel less overwhelmed, I just got this planner which I like because it has to do lists for each day that you can check off, a section for gratitude, and an inspiring quote at the bottom of each page. I usually just use my phone but I’m excited to have a structure all on paper. I’m also going to try to write out the goals for my day ahead of time, like time blocking. Anyone have suggestions on how they stay organized? Would love to hear what works for you!
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Breakfast was my Overnight Steel Cut Oatmeal topped with a pat of organic butter, a bunch of chopped Fuji apple from our Yellowbirg CSA (legit the more crisp, sweet, and juicy apples I’ve ever laid mouth on), a drizzle of maple syrup, and sea salt. Sweet and salty perfection! Oh and coffee, duh.
I didn’t end up having lunch till around 2pm because things were crazy with the stores. Lunch is definitely the least fun meal of the day for me. I rarely sit down and eat. Case in point: yesterday I ate this salad in my car. But I don’t strive for perfection! Not every meal is an amazingly mindful experience and that’s life. Sometimes I’m glad to have time to eat at all.
I ate Alchemy’s amazing Kale Caesar with cashew parm, roasted chickpeas, hazelnuts and then added avocado and roasted beets from our Beet Reuben sammie. It was SO GOOD! If you live in Columbus, I highly recommend ordering this combo.
Before I went to The Fitness Loft for Boot Camp + Hard Core, I made a yogurt bowl with Siggi’s vanilla yogurt (on a big yogurt kick right now) with blueberries and walnuts. Very yummy.
Oh and here’s a workout I posted on Instagram (find it on my Workouts highlight) if you’re looking for a nice and tough at-home sweat sesh! I listened to “Country Kind of Love” on Spotify while I busted this out.
Hi, best jammies ever! Dinner was roasted spaghetti squash (slice in half, scoop out seeds, rub with olive oil, salt, and pepper, and bake cut-side down at 400F for about 40 minutes or until fork tender) with bean balls and my favorite Rao’s marinara. If you look at the ingredients of most tomato sauces, you’ll see water right after tomatoes; so basically they’re cheaper because they’re watered down. Rao’s has zero water, zero added sugar, and only a handful of high quality ingredients. I’m obsessed! You can find it at Kroger or Giant Eagle but Costco has by far the best price.
I also made homemade garlic bread by spreading butter on two pieces of bread, sprinkling with kosher salt, garlic powder, and nooch and then broiling on both sides until golden. We of course had our daily salad as well with the best ever balsamic dressing, which I swear I’ll post a recipe for soon. Check out my “Fave Dressing” highlights on instagram to watch me make this meal!
I’ve been SO into chocolate chip cookies with cold unsweetened vanilla almond milk as my post-dinner treat. My favorite recipes are this one (you can leave out pom), this one, this one for an almond flour version and also this one. I made the Texanerin Baking ones and messed up the recipe a bit so they came out flat but they were still AMAZING. I loved how big they were, too!
Any topics you’d love me to write about this year, recipes, lifestyle, intuitive eating, business, and beyond? I’m all ears!