I am going to start with a quick photo from yesterday’s “on the go,” mountain packed lunch. It was dee-ricious…especially the pumpkin bread! It was my first time having the Wallaby, Peach yogurt. It was yummy, but not one of my fav’s. I found organic honey crisp apples on sale for $1.99/lb at Sunflower Market, score!
Laura asked me if I would be interested in going to a yoga class for $2.50..um, heck yes! It was at a rec. center, that her friend Emily belongs to. She had 1 free guest pass and the price for 1 admission was $5. So Laura offered to split the cost..speaking of which I owe her some moolah ;)
I thought a Hemp Shake mudslide would be appropriate for breakfast, to sustain me through the workout. I tried the Chocolate flavor and thought it was pretty good. So far my favorite was the 1st one, by far. It was pomegranate berry.
When I was talking to my mom on the phone the other day, she seemed concerned that I was drinking Hemp ;) Promise it’s legal, mom!
- 1 Hemp Shake packet
- 1c. vanilla hemp milk
- 1T cacao bliss
- 1 banana
- 1/4 avocado
I had to have some pumpkin bread on the side. A little piece of the plain and a little piece with the banana chunks + pnut butter chips. My favorite pumpkin bread ever! The recipe is coming soon, promise!
I finished off the bread but only drank about 2/3 of the mudslide pint glass. I guzzled the rest after yoga ;)
The class was extremely basic and mostly about stretching and breathing. The room was a bit chilly, which I am not used to. The only yoga studio I went to was in Charlotte, and they kept it at 93* for the whole 1.5hrs! This class was 1hr and took me about 20min to stop being super antsy. My mind was going a million mph and I wasn’t being challenged enough. After the 20min though, I suddenly got in the groove of the slower pace. I was more focused and feeling better. I really needed the deep stretch…it ended up being a great class! Laura + Emily had ants in their pants at first too ;)
I promise we did not plan to all match our yoga mats, nor did we switch yoga mats to take this photo. This was just weird!!
I came home and stuffed my face with some odds + ends. Some sun dried tomato pesto Rachel’s cottage cheese [YUM!!], the last 1/3 of my mudslide, a pear, and guzzled some H20. I was off to NOVO Coffee to try to focus and get some work done. I have a few holiday gift projects that need to get done asap!
I caught dumb + dumber cuddling in the sun before I left.
I seriously LOVE this coffee shop. The ambiance isn’t the coziest but I just love that it’s a local place, a good $.75 cheaper per cup than Starbucks, and for their plain cups of coffee they make each one to order with some fancy 1 serving drip machine thingy =) They have about 10 different varieties to choose from too. mmm
delicious coffee + KIND bar + h2o + computer time [lame point + shoot photo]
After I was done working, I went next door to GHBC, to pick up a loaf of bread for dinner. I came out munching on this HUGE, soft, slightly sweet, delicious chunk of their honey whole wheat bread. I love their gigantic samples…that definitely brings me back for more!
Dinner time: Broccoli Cheddar Soup + Grilled Cheese
The soup recipe popped up on 101 the other day and instantly I knew I would be making it this week. It is a suuuper easy and affordable soup to make. It takes about 30-40min total, with prep. It’s a nice and healthy version of what is normally be a super cheesy mess. You are probably used to seeing brocc/cheese soup much lighter [cream toned] in color. Tons of cream + cheese in this soup is just completely unnecessary!
The fam raved about this soup! I followed the recipe exactly, except I didn’t make the croutons. I did add in about 1-2T half + half towards the end. To puree the soup, I again used the liquefy setting on the blender. Perfect!
I did not add mustard or paprika at the end…just a little s+p. I DEEspise mustard!
I made grilled cheese + bacon sandwiches for the kids ;) and I just had plain ol’ cheese. I wasn’t feeling the meat today. I did however, use Applegate Farms uncured bacon. It cooked perfectly and looked awesome. Fresh cut monterey jack cheese, on stone-ground organic whole wheat sourdough bread, from GHBC. The bread rocked. I have never had a whole wheat sourdough..mmm
The timing was a little hectic but worked out perfectly. You don’t want the broccoli soup to sit on the stove for too long. Dinner, start to finish, 50min.
Long day of bizziness!! Night!