My oldest turned 6 yesterday!  I feel like I was just blogging about the pregnancy and starting up my blog and at the same time it seems like it was so long ago! Time flies!

The Boston Marathon...

2009 at a glance

Screenshot 2015-02-06 17.25.50

This week’s workouts were toned down, 22 weeks.
Some days I get in a good run, and other days it’s a walk-run. Or maybe I should call it jogging already at this point. I’m happy to get in 3 miles and do strength most days!  At my doctor appointment this week, I already gained 15 lbs! No wonder why I feel like I look like I’m 7 months pregnant… and just hitting 5 (23 weeks)!  This week I did 2 smoothies a day most days. It makes breakfast and lunch really easy to figure out with little thinking!

Breakfast smoothie:
1 cup brewed coffee
1 cup ice cubes
1 scoop Vega One Chocolate
handful spinach
Frozen banana
1/2 c unsweetened almond milk

I need to get a little more creative with the smoothies – I tend to do the same thing every time!

I came across some good recipes this week from my mom friend doing a pretty awesome detox!!
Check out this detox!

Snack recipes
Spiced Almond Milk!
{picture from Simple Green}
Screenshot 2015-02-07 08.00.38

no bake Lemon Macaroons from From the Love Of.Net
Screenshot 2015-02-07 08.10.01

Last week I forgot to defrost things and did leftovers one night so we have some repeat meals that we never did last week for this week – which is always good, right?

MEAL PLAN week of 2/8
Sunday – Fish tacos (we didn’t have them last week!)
Monday – Coconut red curry (from the clean eating detox above)
Tuesday –  Beet/Carrots with Cashew/Dill Dressing from above detox. See recipe below.
Wednesday – Tofu scramble (from last week!)
Thursday –  leftover day!
Friday – quesadillas, or something easy with soup!
Saturday – <3 <3 <3  Maybe I’ll get dinner made for me?? <3 <3 <3

nutrition blog
Vegetable Wedges with Creamy Dill and Cashew Sauce
5 medium carrots, each cut into thick wedges (about 3 inches long and 1/2 wide)
2 large beets, cut into similar sized wedges with the tops discarded
1/8 cup fresh lemon juice
3 heaping tablespoons cashew butter
3 tablespoons extra virgin olive oil
1/4 cup water
1 teaspoon curry powder
1/4 cup fresh dill (or 2 tablespoons dried)
Sea salt and fresh black pepper

Steam the carrot and beet wedges in a steaming basket until tender (roughly 15-20 minutes depending on size and water temperature). Drain and place in a bowl to cool. In another bowl, mix together the lemon juice, cashew butter, olive oil, and water, with the curry powder and dill. Season with salt and black pepper. Pour over the carrot and beet wedges and add additional fresh dill to garnish, and adjust the salt and pepper if needed. Serve at any temperature.

Yum! What are you eating this week?



Write A Comment