Good morning and happy Wednesday! I can’t believe the week has flown by so fast… and I’m that much closer to being 22. I think I’ve turned a little anti-birthday, but maybe not. How do you feel about your birthday?
The night before last, I’d planned a really unique breakfast as I was lying in bed, trying to fall asleep. When I woke up, though, I was doubting my creative abilities and sent a frantic Tweet asking for some breakfast suggestions. A few minutes later, though, I went with my gut, and am I glad I did! I present you with: The Fall Smoothie.
This is made with:
- homemade raw almond milk
- 1 banana
- 1/3- 1/2 cup puréed butternut squash
- granola for garnish
Uh-MA-zing! If you make this and don’t have almond milk you’ve made yourself, I suggest throwing in a few whole almonds for thickness and added flavor.
As usual, I puttered around for a few hours before I was ready to go for a run. To hold myself over, I snacked on the last piece of butternut squash banana bread with a smear of peanut butter:
The run itself was uneventful, but I did have some lovely new music to keep me going.
Total distance: 4.5 miles
Total time: 43:46
Maximum heart rate: 186 (93%)
Average heart rate: 172 (86%)
Calories burned: 494
Lunch was exactly the same as dinner (hence the re-used photo). Blegh. Soup is finally all eaten up, though!
I made a pineapple spritzer using the juice that was left in the can and a little seltzer.
Both the run and lunch were starting to put me to sleep, so I brewed up some “Magic Feeling” tea that I got in Berlin (only in Germany, eh?).
I felt a little too magical, because I conked out for the next two hours. Whoops! When I woke up, I was ready to get cookin’. I snacked on three chunks of energy to get me moving again…
I’ve had the ingredients to make Veganomicon‘s Corn and Edamame-Sesame Salad for a while now, and at the very last minute I decided to add some diced grape tomatoes to the mix as well.
I also whipped up SELF‘s White Bean Consommé with Almond Milk, and halved the recipe so I wouldn’t have another soup sitch like last week!
It was lacking a little something, so I “remixed” it with alfalfa sprouts, chili flakes and Bragg‘s. Much better!
For dessert, I tried out my last new flavor of Vitamuffin, Deep Chocolate.
I crumbled it on top of a container of Trader Joe’s nonfat Organic Vanilla Greek Yogurt, and topped the whole thing with homemade almond milk. I don’t know if I’ve expressed how much I enjoy this yogurt before, but it’s amazing! You can actually see the specs of vanilla bean.
Well I’ve literally got to run out the door so I’m not late for my internship. Have a great Wednesday!