Hey, hey! How was your holiday weekend? Mine was very relaxing! Let’s hop back to Friday and see what I did…
I usually kick off my weekend with yoga, but my favorite Friday class was cancelled (boohoo), so JWD and I walked to the park where I led us through our own practice. With the temp nearly 90, it quickly turned into a hot yoga practice!
After yoga, we whipped up a very quick and delicious creation- Veggie Burger Bowls with Avocado Citrus Sauce (sauce recipe post coming soon!).
In the mix: brown rice, crumbled Amy’s veggie burger, and veggies, topped with one of my favorite super easy creamy sauces.
The veg: Anaheim pepper, carrots, zucchini, and parsnips (use what you have on hand!)
The rest of the evening was spent packing and prepping for the weekend.
Saturday morning started bright and early with Kaldi’s Highlander Grogg (my favorite coffee!) and another outdoor yoga practice. My farmer’s market offers a donation-based yoga class, how great is that?! I get to practice under the trees, then meet up with JWD to buy produce and listen to live music. This is why Saturday morning is my favorite time of the week!
This practice was particularly challenging and sweaty. Perfection. Yoga in the heat is the best because your muscles get very loose and stretchy. I was triumphant in three challenging poses.
crow, birds of paradise, and one legged king pigeon
After the market, we packed up and got on the road to JWD’s parent’s house. The trip was spent reuniting with our oldest friends, hanging at the lake, eating incredible food, and enjoying some great family time.
Our Fourth of July meal was especially incredible!
Roasted beet, tofu, spinach & walnut salad, tomato with basil, Asian slaw, salmon, and broccoli- almost all cooked on the grill. Enjoyed with a Schlafly Pale Ale. So yummy!
We are only going to be home a few days this week and our cupboards are bare! JWD’s mom was nice enough to send us home with her pantry surplus. When we got back to the cocoon, I set to work making a meal plan for the week with the ingredients we have.
M- We made farmer’s market grilled veggie sandwiches. Yum! Mine was open-faced.
+ a TJ’s Reduced Guilt Brownie from the freezer. (Tip: I freeze brownies individually in parchment paper for pre-portioned treats that last longer. It’s much easier to pull one serving out of the freezer than it is to resist diving fork first into a giant brownie pan! Eat them frozen or microwave for 10 seconds.)
T- Grilled Stuffed Zucchini
I sliced this GIANT zucchini in half lengthwise and scooped out the inside. Then I diced up the zucchini insides and mixed it with cooked lentils, spinach and Lemon Parsley Cashew Cream (I’ll post this recipe soon). We stuffed the hollowed-out zucchinis with the mixture and threw them on the grill!
(sorry about the sad, dark iPhone photo)
W- Veggie burger bowls + kale chips (I’m filming a kale chip video for you!)
TH- Tomato basil frittata with all the beautiful basil from JWD’s parent’s garden. (This video is coming soon too)
This week in fitness:
M- Weightlifting session actually happened after driving home and before dinner. JWD motivated me.
T- Hot and sweaty run
W- Weightlifting session
TH- Yoga practice + a run
F- Squeezing in a run before the kickoff of another full weekend
Stay tuned for more adventures, recipes, and videos and LIKE the Running on Sunshine Facebook Page for some brain food!
So many food shots, not enough humans! Must take more people pictures.
Thanks for reading