Heyyyyyy! Hoooooo!

Sorry to sound like a broken record, but once again my breakfast was a Blueberry Cacao Smoothie Bowl with spirulina topped with Love Grown Power O’s and cacao nibs. Lately I’ve been adding a drizzle of peanut butter and it’s such a game changer both in the texture and flavor department. I’m noticing that the healthy fats are helping me stay fuller longer, too! An all around win if you ask me.

Here’s the lineup! (The blueberries and spinach are kind of hiding).

Lunch was one of my favorite salads ever—this Mango and Wheat Berry Salad with Creamy Cilantro Lime Dressing. It makes enough for about three servings, which is perfect to have for work lunches with the dressing already mixed in. I subbed lemon juice for lime juice and left out the avocado since I didn’t have one. Did I mention that I snagged wheat berries from the bulk bins at Whole Foods the other day for 75 cents? The dreamiest.

I enjoyed a big organic Fuji apple and a smushed Blueberry Banana Streusel Muffin on the side.

Snack time involved some coffee with cinnamon and soy milk at Stauf’s plus a coffee cacao Rx protein bar. I ordered some samples to try for possible sale at Alchemy, and they got two thumbs up from the staff. They’re VERY chewy, but I love that they’re made with such wholesome ingredients and sweetened only with dates. Overall, I really like these bars!

Dinner involved major leftovers. I had a bunch of whole roasted brussels sprouts, broccoli, spaghetti squash with marinara, and arugula, so basically I mixed them all together, added some nooch, and topped it with a crumbled Broccoli Cheeze Chickpea Burger from the freezer. It was HUGE and ugly random but completely delish. I’ve been really, really digging tons of veggies lately!

I also sampled some of the food I prepped for tomorrow’s Healthy in a Hurry news segment for Good Day Columbus. Had to. It’s gonna be a tasty one!