Aaaahh...nothing beats sleeping in and waking up to the smell of fresh coffee on a lazy Sunday morning. My husband woke up before me this morning and made a giant pot of coffee. Needless to say I'm taking full advantage by posting in my jammies from bed with a bowl of pomberry yogurt at my side.
Glorious.So I should apologize for my recent blogging negligence. It was a busy and full week at home and work, and it left me with limited time to do anything other than work, eat, sleep and go to the gym. I did, however, manage to squeeze in seeing the premiere of NEW MOON (along with about 200 other screaming female tweens). But never fear. I'm back on track and I plan to get some major blogage in over Thanksgiving Break.
Some exciting news to share is that I started training for a half marathon. Minor detail: I haven't signed up for a race yet. My coworkers tease that I'm training for an imaginary half marathon at the North Pole. Who trains for a distance run without knowing which race they're doing? This guy. Today is my first "long" run, which is only 4 miles. But I had a jammed packed fitness week filled with kettlebell training, Pilates classes, running, cross training and TRX. Needless to say I'm a little sore. I'm going to post more this week on TRX is, so check back later to read all about it.
I made some recipes this week and weekend, but I didn't have time to publish them. So today I wanted to do a recipe smorgasboard, if you will.
Here they are
Thursday I made some savory crispy Kale chips. I bought a bunch of beautiful Red Russian Kale from the green market last weekend, but I didn't have time to sautee it or make a salad this week. Before it broke down and went bad, I turned it into delicious chips:
The Red Russian Kale is the flat, non-curled bunch on the LEFT with the purple veining
crunchy chips
bet you can't eat just one!
To make these chips, check out my recipe here. This batch was made with garlic, olive oil, lemon juice, and S&P. Kale Chips are SOOOO easy to make and a great snack for kids and adults alike. Make these!!
Saturday before I went out to watch the OSU vs. Michigan football game, I made a quick and delicious lunch:
spiralized parsnip, turnip, yellow carrot, and cucumber "noodles" with pesto.
By the way, I LOVE the new spiralizer!
With a side of lemon kale salad with pomegranate arelis and mushrooms.
For dessert? Some flax seed bread from the green market with Trader Joe's creamy Pumpkin Butter. Yuuuum!
I highly recommend TJ's Pumpkin Butter! It tastes like pumpkin pie in a jar. It's very sweet so a little goes a long way.
For a snack, I blended up a Bluecherry smoothie:
-1/2 cup frozen organic dark cherries
-1/2 cup frozen organic wild blueberries
-1 scoop of raw vegan Sun Warrior Protein powder
-1/4 cup greek yogurt
-1/4 cup almond milk
-1 T. flax seed oil
frosty and creamy goodness
I've got lots of stuff to get done today, so I'm signing off for now. Check back this week for more posts on TRX training, health and wellness info and more easy and nutritious everyday recipes from my kitchen.
Have a great Sunday!!
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