Today’s workout was a mid-morning heated yoga class, but before there was yoga, there was berry breakfast bowl:
Full fat Fage with CSA strawberries and store bought blueberries.
After sweating more than I’ve ever sweated in a yoga class before, it was a green juice to re-hydrate.
CSA kale, two small limes, one apple, three stalks of celery. I expect to sweat green next time around.
I spent a little time yesterday prepping and roasting vegetables for easy lunch and dinner sides for the weekend. Dear Roasted Cauliflower, where have you been all my life?
Roasted cauliflower is so good and so easy! This is an entire head cut into florets, roasted in a little coconut oil at 350 for about 40 minutes – seasoned with salt, pepper and garlic powder.
Roasted Brussels sprouts and cauliflower to last us a couple of meals? Done and done.
I am on coleslaw kick right now and made more Asian coleslaw – “Asian” because of the sesame oil and rice vinegar – made with bagged Nappa cabbage, celery, carrots and green onions. Seasoned with salt, garlic powder, ginger, curry powder and just the tiniest pinch of crushed red pepper for a little kick.
I had a little of all three of those for lunch today – but I used the coleslaw to make ham, avocado and coleslaw roll ups.
Each ham slice was coated with a little Dijon mustard before it was stuffed with coleslaw and avocado and then rolled up. Who needs a tortilla when you have ham?
(Plus two more unpictured small ones that I ate while I was plating these for a picture… it’s all about quality control.) I went back for my other veggie sides after eating these guys at my desk to get caught up on my virtual life while Kaz napped and the girls were otherwise occupied.
We’ve got a dinner party with friends on the agenda for this evening, and a summer solstice picnic planned for tomorrow… Paleo (and non-paleo) strawberry shortcake to come!