How are my hummus homeboys?!
Tis the new year. I’ve been doing my very best to practice what I preach and prep food ahead of time and eat out less in an effort to save time and cashola. Making food ahead of time like steel cut oats, smoothie bags, bean burgers, no-bake bites, and spaghetti squash makes a huge difference during the week. I can’t wait to get out of the kitchen when I’m doing it, but I’m always SO glad I spent those extra few hours on Sunday.
Breakfast (while hair curling) was steel-cut oatmeal with chia seeds, blackberries, strawberries, and almond butter along with a coffee with soymilk that I grabbed from Alchemy after a kick-butt 6am Insanity class at The Fitness Loft.
After a couple meetings and an awesome follow-up nutrition counseling appointment, I dove into lunch. I had roasted a spaghetti squash over the weekend and already had a jar of my favorite Carfagna’s pasta sauce open in the fridge so I combined those with leftover broccoli plus a serving of lentils (I buy the pre-cooked ones from Trader Joe’s and freeze individual portions in baggies for quick protein). Ugly but scrumptious!
Then I popped into The Crest for another meeting and picked at some leftover salad.
Andddd more coffee! Half caff this time.
Snack time involved a green apple and two amazing no-bake protein bars from my gal Davida that I prepped on Sunday and threw in the freezer: cinnamon (double the cinnamon!!) and mint chocolate. I used vanilla Vega Protein + Greens, duh. The best!
Continued snackage was carrots with Oasis roasted garlic hummus. The usual.
I stayed late at Alchemy prepping for a nutrition seminar on Thursday, so dinner ended up being a big bowl of our black bean veggie soup of the day followed by a blueberry smoothie bowl with Vega when I got home. It was of course topped with Love Grown Power O’s and cacao nibs.
See you tomorrow for something mmmmmm delish!