It’s been a much slower paced week so far around here which has been nice. Although it’s been ridiculously hot again. So much so that I think people are hiding indoors and avoiding even leaving their houses. It’s been a slow week at Afterburn and yesterday no one showed up for my 8:30 class which was a bummer 🙁 I made the most of it by walking on the treadmill, and rowing with The Love Nugget since I had to wait around until my 9:45 class.
Then no one showed… Evidently everyone is on summer vacation!
So we headed over to Bayside Church a little early to soak up their air conditioner while watching the kiddos play. They have an awesome free indoor play area/cafe that we’ve been frequenting lately. It’s pretty awesome and allows us to relax while the kids run around. Did I mention it’s air conditioned too? Huge bonus!
Anyway, let’s get into a more important topic. Food! Specifically, some eats from yesterday 🙂
I started my morning with my usual lemon water to kick-start my digestion and give me a natural energy boost. Then I whipped up this lovely fertility concoction I’ve been enjoying lately.
Recipe coming soon!
At Bayside I munched on an apple while hanging out with this handsome guy 🙂
After a few hours we came home for lunch.
Which for me was left over Cobb Salad from the night before and was perfect! A horrible picture but I was hungry and impatient 😉
I had a few frozen grapes after lunch then caught up on some work while watching The Bachelorette 🙂 I know, cheesy but it’s a good multitasking show.
The Love Nugget rested for a few hours then when he woke up we snacked some veggies and this yummy dip I whipped up the other day.
It’s so good and so easy to make. Not to mention it’s legume free, dairy-free and has a secret veggie ingredient 🙂
- 1 avocado
- 1 cup chopped zucchini
- 1 garlic clove
- 1 large handful of basil
- 1/4 cup raw walnuts
- 2 tbsp. tahini
- juice from 1/2 lemon
- 1-2 tsp. sea salt
- pepper to taste
- Combine all ingredients except salt in a food processor.
- Pulse until smooth and creamy scraping the sides several times throughout.
- Add salt and pepper to taste then serve with fresh veggies.
We were off to gymnastics after that then to run a few quick errands before we came home to make dinner.
The picture isn’t great but it was really yummy! Shrimp and Zoodles with Romenesco Sauce from the new Whole 30 cookbook.
We ended the evening with a delicious treat that I want to eat everyday 🙂
Paleo Peach and Blackberry Crisp with homemade Coconut Vanilla Ice Cream. Recipe coming soon!
That’s it for today. Hope you have a great Wednesday!
- Do you prefer crisps or cobblers?
- Have you made a “hummus” with zucchini before?