purple slurple

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Training day 2 went great.  For 2 days of 8hr training you usually would expect to be snooooozing the whole time..or trying really hard to stay awake.  Not the case here.  There was a lot of FOOD talk today, which was right up my alley ;)  Another full day tomorrow too!

I didn’t have to be in until 10am again this morning so I moved my workout up to 7:30am.  I knew once I got home I wouldn’t be in the mood to hit the gym.  It’s always really crowded around that time too.  Chris dropped me off on his way to work.  I hit up the bike for 40min of high intensity interval training and a good session of Whittle My Middle.  I try to do WMM about 2-3x per week for maintenance.  I felt GREAT! 

Normally, if I workout in the morning I have to at least eat a banana beforehand.  However, today, I wasn’t hungry when I woke up.  This is a FIRST..I swear!  Even while I was working out I wasn’t really hungry.  I walked .75m home from the gym, hustled in the shower and then made this bad boy.

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No time for hot oats this morning and after my workout I was more in the mood for a chilly smoothie anyways. 

I love purple monsters :) 

In the mix:

  • handful of ice
  • 1/4c Living Harvest Hemp protein powder – vanilla spice
  • 1/4c plain Greek yogurt
  • ~1/3c rolled oats
  • 6 cherries
  • 1/2-3/4c blueberries\
  • ~1c plain almond milk
  • 1/2 banana

Blend awaaaaaaaaay and there you have it.  Delicious + Nutritious :)

This stem-less wine glass fit all of the monster perfectly!!  Topped with a little Bob’s Red Mill Coconut Granola they sent me awhile back.

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I brought my point n’ shoot to take a photo of my HUGE lunch salad…but literally didn’t remember until my bowl was completely cleaned out.  It was filled with the same things as yesterday:

  • mixed greens
  • tomaters
  • mushrooms
  • sprinkle of parm + feta
  • cucumbers
  • garbanzos
  • sunflower seeds
  • a few garlic croutons
  • fresh fruit [on the side]
  • cold kamut salad [on the side…soooo delicious]

I mixed my own dressing which included:

  • lemon juice
  • olive oil
  • red wine vinegar
  • balsamic vinegar

YUM.

Dinner?  Leftovers again.  That’s why I LOVE the In a Jiffy Veggie Spelt Burgers.  They are SIMPLE to make and last a few days.  I jazzed it up a bit tonight though with some roasted eggplant on the side.  For some reason I thought sunny-side-up eggs would be AWEsome on top of the veggie burgers…

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homemade bread + tomato paste + spelt veggie burgs + 2 sunny side up eggs = reallllly tasty!!

I love the egg goo :)  It makes the perfect protein packed sauce. 

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The eggplant was sprayed with a very light coating of olive oil and sprinkled with salt, garlic powder, and pepper.  I roasted it at 350* for about 15 per side.  Perfect!

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I have to be at work by 8am tomorrow.  There will be NO morning workout…as I can not go to bed early enough to get up at 6am to work out ;)  I’ve started working on my GREEN cleaning products I talked about the other day.  I’m pretty excited…and also totally nerdy…I made my own labels to put on the bottles..hehe.  More on that soon!

Happy Friday people!!!!!!!! 

~Ashley

Ohhh yah…a few people asked where I got the sheep’s milk yogurt, I had on the blog the other day.  I found it here in Colorado at Natural Grocers.  I noticed the larger Whole Foods also carry it.  Check your local natural food store.  You can always see if they’ll special order it for you too.  If you’re sensitive to cow’s dairy and don’t like goat’s milk yogurt this might be a good alternative.  I really like the nutritional info for this yogurt.  You can also order online from the company’s website.  I’m sure there are others, but this is the only one I’ve seen.