I was hungrier and thirstier after my unusual lunch so I whipped up a smoothie.
- 1/3 cup frozen cherries
- 1/3 frozen banana
- 2/3 cup milk
- 1/3 cup plain yogurt
- Lots of ice
- 1/4 cup Vega Vanilla Almond
- About 3/4 a cup of water
Seemed like enough for breakfast! I had to add the water to thin it out because all of the frozen goods were making it like a sorbet. I feared the water would dilute it too much, but it ended up making it really voluminous and filled my ENTIRE Ramen bowl to my surprise! Totally delicious snack.
Still testing the waters of the Cville yoga scene, I went to a class within walking distance of my house as part of the…
Classes are taught around town on an honor system donation basis by various types of instructors throughout the week.
Tonight’s class was a vinyasa class, but I think my nostrils and bondas got more of a workout than my body did 😉 It wasn’t my favorite class, but I felt like it was a good stretch. Definitely open to trying some more other classes + instructors as part of the project (but sad that one so close to home is probably not my end-all-be-all class)
I wasn’t terribly hungry when I got home thanks to the groovie smoothie, but when we started discussing what to make for dinner, my appetite kicked in.
Butternut Squash Taco!
A whole roasted b-nut squash (face down in a little water at 400* for 40 minutes until knife tender)
Leftover grass-fed beef (perhaps the best tasting beef I’ve ever had!?) seasoned taco-style with cumin, chili powder, garlic, salt and pepper – PLUS a dash of CINNAMON to marry the taco with the b-nut squash that rocked my world!!
Mixed with sauteed green pepper, smashed avocado and yogurt cheese sour cream
corn chips on the side…to complete the taco theme
Biscoff + books for dessert!