Highlight of the weekend was a silent disco in Central Park on Saturday. It was a fun, busy weekend and there aren’t words to explain how insanely happy I was to have Monday off from school. I got home around 11:30 Sunday night and let out a big, thankya-jesus-for-no-school-tomorrow sigh.
Monday was pulling my life together after two weeks of crazytown. I cooked, cleaned, napped, had an initial Nutshell consult, cleaned out my inbox and finished up some homework before falling asleep at 9:30. And now we’re already to Wednesday!
I ate the beets along with roasted butternut squash, green beans and steamed kale with avocado. For the tofu egg salad, all I did was mash a leftover half block of tofu (after pressing the water out), and then added about a tablespoon each of Dijon mustard, nutritional yeast, and tahini and seasoned with salt and pepper. I ate the salad with celery sticks and also packed some Mary’s Gone pretzels and two clementines.
After class got out, I did a 40 minute + a 10 minute Barre3 core video and then drank a green smoothie made with the usual 1/2 scoop Vega One, 1 cup almond milk, 1/2 frozen banana and 1 cup frozen spinach plus ice.
Afternoon snacks while studying included popcorn and a KIND bar. The kind (ha) people over at KIND sent me a bunch of bars to taste last week. I actually thought I wouldn’t like the savory ones since I’m such a sweet person but I was pleasantly surprised when I loved them! The honey BBQ kind of taste like bbq chips- aka good.
Part of Monday’s cooking included a super quick and easy vegan veggie korma that I based loosely off this recipe. I subbed broccoli for zucchini and nixed the beans and peas because I didn’t have any. Instead I ate it with this lentil pasta which is only made of red lentils, crazy right?! I found it at Whole Foods if you want to pick some up yourself. Plus steamed kale for good measure.
Have a fab day and stay warm!