Hello friends! It’s nice to be back in the land of the living! I spent the last (almost) 2 weeks fighting a nasty respiratory virus that knocked me off my feet, literally. I did nothing after getting the kids off to school except rest and sleep in order to muster the energy to make dinner. I began to wonder if I would ever feel better. But I finally did…
Enough to teach bootcamp yesterday, hooray! Before bootcamp I had my green smoothie (duh) and half a sliced apple with cinnamon. I would have had more, but I’m still sleeping in a bit later than usual, and my time was too tight to eat more.
After 2 sessions of bootcamp, I made myself a bowl of Greek yogurt with fresh mint and ginger, cinnamon, hemp seeds, and a swirl of raw honey. I took a needless round of antibiotics last week and now I’m trying to replenish my gut bacteria.
During a coffee meeting later that morning, I had one of these muffins. It’s a new recipe (I always do that… make a new recipe when I’m having guests over!! Just like my mother…) that actually turned out pretty well. I used the almond pulp leftover from making my almond milk, along with oats, grated carrots, chopped apple, walnuts, & raisins.
Lunch was nearly a whole roasted beet- I’ve been really into them lately! Beets have anthocyanin which is not only a powerful antioxidant but can also alter your gut bacteria in a favourable way. So why not load up on beets, especially when they’re so sweet and delicious roasted in thin slices like this?
I piled them on top of a quinoa & white bean patty (another new recipe) & over easy egg, and scattered some fresh mint and my salad seed mix on top of it all. A sauce of tahini & Greek yogurt (more gut-friendly bacteria) brought it all together…
After lunch I sampled some freezer fudge that I made yesterday, inspired by Robyn Patton of Robyn Patton Intuitive Nourishment. She is fabulous- check out her blog! I had to substitute some ingredients that aren’t available here, but it turned out great and is absolutely delicous!
Tommy is the only kid at home this week, because the girls are away on class trips (Tommy’s grade level is doing day trips.) So what’s for dinner? Obviously, something Tommy loves and the girls don’t: SUSHI!! Tommy is now an expert sushi chef…
Alongside my sushi I had roasted pumpkin and some kimchi homemade by a dear friend of mine. Homemade kimchi is the best! (And more friendly gut bacteria…)
After dinner there was more freezer fudge… I think Turbo wanted some too!
Have a lovely day, friends!