Well Hello Stranger

I know…I know it has been way to long since I have updated anything…like over 4 months, but I am going to try this again! ¬†I better include a recent photo, as you may have forgotten what I look like ūüôā ¬†This is me with one of my bestest who was visiting from Tampa. ¬†We were attending a charity event this summer:

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I am going to start with sharing with you some meal prepping I did yesterday.  I made 2 recipes, one new and one an old favorite.

Starting with the new!

Mexi Spiced Beef and Veg Soup

1lb 93% lean grass fed ground beef

1 carton organic low sodium chicken broth

1 yellow onion

1 yellow squash

1 red bell pepper

1 orange bell pepper

4 carrots

1 can fire roasted diced tomatoes

4 cloves garlic

chili powder, cayenne, garlic powder, your fave seasoning

I started with browning the beef and onions in a little EVOO.  I then started added things beginning with garlic and ending with the broth.  I wanted everything to kind of simmer together.  You can use whatever veggies and seasonings you like, I just kind of threw this together.  I plan to serve it with this amazing KerryGold Grass Fed Dublin Cheese I got at Costco and some avocado.  It should be pretty tasty!

I also made an old fave but the lazy man’s version and that is my turkey bolognese with spaghetti squash. ¬†I also topped this with a little of the yummy cheese and also some red pepper flakes. ¬†It was lazy because I prefer to use fresh tomatoes, but they didn’t look that good at the store, so I used organic canned tomatoes. ¬†I also lost all my fresh herbs with the first freeze, so I had to use dried herbs as well. ¬†Obviously fresh herbs are preferred!

I browned some ground turkey breast with some onions and garlic in a little EVOO and added some stewed and diced tomatoes followed by lots of herbs and lit it all simmer together.  I almost cut my hand off slicing my squash and the baked it in the oven and scooped it all out.

Both of these meals will reheat well which is perfect for me, as my week is going to be pretty busy.

Here is a pic of the 2 together.  I got a little delete happy on my camera last night and all I saved was my instagram post(follow me at ieatcleankc on there as well)

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Ok so now let’s catch up a bit on what I have been up to. ¬†No, I haven’t completely fallen off the healthy eating and fitness bandwagon, but I have been super busy…no excuses here, just always working on that balance between wanting to be really healthy and fit and wanting to eat out, drink, and not stress about things. ¬†Ya I know this is what everyone struggles with…

Anyways, since I last blogged I have traveled a lot…some for work and some for pleasure. ¬†I have been to Colorado, Philly, Tampa, Vegas, Louisville, Chicago and all over Missouri a couple of times(Springfield, Colombia, STL). ¬†The first 3 were for pleasure and the rest were work. ¬†I’ve been a little burnt out on the work travel lately, so I am excited that I do not(that I know of) have any overnight travel for work for the rest of the year! ¬†Should give me more time to cook and share my recipes with the world.

Besides working and traveling I have spent a lot of time running and working out. ¬†I signed up for my first half marathon, which is in March, but I haven’t really wanted to run so much lately. ¬†I decided that I will run at least a mile a day from Thanksgiving-New Year‘s and I am hoping to build my endurance back up and really get after it in Jan, as that will be 60 days. ¬†This fall I have ran 2 5k’s and one 8k, most recently running the Ward Parkway Thanksgiving Day 5k on Thursday AM. ¬†Here is a photo of me and a couple of the ladies who motivate me to want run:

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I have really been enjoying my workouts at EnduraCamps, so I thought I’d share with you a few photos from there as well:

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I hope everyone had a great Thanksgiving Weekend and is enjoying the holiday season.

Until next time.

-Sara

Pumpkin is the new sweet potato

Hello again friends! ¬†I am trying to get myself more caught up, because I love to take and share pictures of food…especially food I cook! ¬†Its been a while since I have posted any food and I honestly have forgotten a lot of recipes, but I will do the best I can for those of you who actually care.Image

Look at the steam rolling off of these beasts!

 Blueberry vanilla protein pancakes

Pancake batter:

1 scoop egg white protein powder(I usually use vanilla whey and add egg whites, I think I was out of egg whites!)

2 T Coconut flour

1 t coconut sugar (or sweetener of your choice)

1 T vanilla

about 1 t cinnamon

1/4 cup nonfat plain yogurt

1 T ground flax

1 t baking soda

Vanilla almond milk to get to right texture, I used about 3/4 cup(would need less if using liquid egg whites)

blend until smooth and cooked with coconut oil spray.

I microwaved about 1/4 frozen blueberries and blended them to make my sauce.

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Goat cheese and chicken salad

One of my all time favorite meals, sometimes served as a side sans chicken

Choose how much of each you want to use, but this is:

pickled beets(read the ingredients, the most expensive ones had high fructose corn syrup…really! ¬†365 from whole foods are just beats and pretty inexpensive)

boiled chicken breast

pecans or walnuts, can’t remember

goat cheese

greens of your choice

I used plain balsamic vinegar as my dressing, I prefer it to oil based dressing personally!

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BARBOCOA!!!!

Ermagerd this was AMAZING! ¬†I love me some Chipotle barbacoa, so I decided to try to make it myself. ¬†I bought some super expensive grass fed, organic beef from Whole Food’s, invited some friends over, and enjoyed a feast!

The barbacoa recipe came from Skinnytaste.com. ¬†I didn’t follow it to a t, in fact I recall adding quite a bit more chili powder, but I like things pretty spicy.

I cooked mine in the crock pot. ¬†It seemed like a ton of juice but once I shredded the beef and put it back in the pot it all soaked up and I ended up adding a little water. ¬†While the beef was cooling pre-shred I added the peppers and onions to the crock pot to cook a bit and give them flavor. ¬†I used some low carb tortillas and made a recipe for Chipotle cilantro lime rice that tasted nothing like Chipotle so I am not going to share. ¬†It as good. ¬†There are tons of recipes out there…google it!

Recipe and directions(straight from skinnytaste.com)

  • 3 lbs beef eye of round or bottom round roast, all fat trimmed
  • 5 cloves garlic
  • 1/2 medium onion
  • 1/2 lime, juice
  • 2-4¬†chiptoles in adobo sauce¬†(to taste)
  • 1 tbsp ground cumin
  • 1 tbsp ground oregano
  • 1/2 tsp ground cloves
  • salt and pepper
  • 3 bay leaves
  • 1 tsp oil
  • 1 cup water

Directions: 
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves in a blender.

Trim¬†all the fat off meat, cut into 4 inch chunks.¬†Season¬†with salt and pepper andbrown¬†on high heat in 1 tsp oil on all side for about 5 minutes.¬†Add¬†liquefied spices, water, bay leaves and simmer on low 2 hours in a¬†pressure cooker. (If you are making this on the stove, simmer it on low and you’ll have to¬†double¬†the cooking time to about least 4 hours,¬†adding¬†more water from time to time to make sure it doesn’t dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

ImageI’ve been a bit obsessed with pumpkin lately. ¬†It’s always been a fave of mine, and its easy to cook with, low in calorie and not too carby. ¬†It’s for the most part replaced the sweet potato in my diet lately. ¬†Anyways, I like to buy just plain, canned, pumpkin and keep it in the fridge in some tupperware to add to things like this amazing concoction above that I have made numerous versions of lately.

Pumpkin Protein Pancakes

1/3 ground up oats

1/3 pumpkin

1/3 nonfat greek yogurt

1 T coconut flour(today I omitted and didn’t miss it)

1/2-1 t baking soda(check the ingredients, most are not clean!)

1 t vanilla

a few shakes of pumpkin spice

1/2 C unsweet vanilla almond milk

1/2 scoop vanilla protein(I’ve been using Jay Robb)

blend it all up and cook on the griddle with your favorite fat–ghee/butter and coconut oil both work well

I’ve been wanting them a bit sweeter so I have added to the batter and after a bit of pure maple syrup( about 1/2-1 T is plenty for me!)

And for the finale:

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Chili Pumpkin Turkey Meatloaf!!

Sound weird? ¬†It’s not. ¬†It’s AMAZING! ¬†For those of you who are on instragram you should follow @pbeechie. ¬†The girl kills it. ¬†She also has a blog called Coconut Diaries. ¬†This is her recipe….I’m not gonna lie…I kinda missed this tonight when I ate some asian turkey lettuce wraps. ¬†It will appear again soon for sure.

Chili Pumpkin Turkey Meatloaf
Serves: 4-6

  • 1 lb of raw 97% lean ground turkey(I ended up using 93% cuz thats what they had at Trader Joe’s and it was yummy…of course it was…more fat!!)
  • 1/2 cup of raw old fashioned rolled oats
  • 1/2 cup pumpkin pur√©e
  • 2 egg whites
  • 2 tsp chili powder
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice

Preheat the oven to 350F. Mix all of the ingredients together in a bowl, and then place inside a bread loaf pan that’s been sprayed with nonstick spray. Allow it to bake at 350F for 35 minutes.

Per Kim’s suggestion I topped it with mustard. ¬†I also hear its delicious in an omelet. ¬†If you like pumpkin you should try it.

Well I’m off to bed. ¬†EnduraCamps kicked this girls butt tonight. ¬†Boxing was more weights, push ups, squats, lunges then boxing, but I came to sweat and that I did. ¬†Happy 4th of July everyone!!! Until next time.

-Sara

 

Weddings, travels, and other things that keep me from updating!

Well it has been almost exactly a month since I have updated my blog. ¬†I finished my whole30 at the end of June, but I was not happy with my results. ¬†I didn’t lose any weight or fat, although I did feel pretty good. ¬†I ran a pretty tough hilly 5k right after and then I was super busy traveling to Omaha, Minneapolis and then back to KC for my brothers wedding weekend. ¬†I tried to be good, continued to work out, and I tried to run more…but things were not 100% of course.

Here is a pic of me and the other bridesmaids before the wedding(in case you didn’t know, I am the one with the camera)

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The next week I ran my first 10k. ¬†This was a humid, sticky, hilly, race, and I had not ran more then a mile or 2 since the 5k and never ran more then 4 miles ever. ¬†I got her done, but it wasn’t pretty. ¬†Unfortunately, I haven’t been able to run since then. ¬†I’m looking into getting a bike this weekend, as I want to be able to enjoy some outdoor cardio and am thinking of training for a Spring triathlon sometime in the future.

My family did the race in honor of my father, as he passed away 2.5 years ago.  My mom walked the 5k and my bro and his new wife ran it.  Here is all of us after the run:

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Well I want to tell you all about the food that I have been eating, but I will have to tell you about it later!  Until next time.

-Sara

Shin Splits and Sweet potatoes

Whole 30 day 20! ¬†Which means in one week I will start incorporating foods back in…starting with dairy and in 2 weeks my brother is getting married! ¬†Pretty exciting stuff. ¬†This is definitely the first memorial day weekend in a long time that I haven’t drank, but I am ok with it. ¬†I really feel that beyond special occasions or situations, I can do this for the most part. ¬†Don’t get me wrong, I don’t plan to avoid alcohol forever. ¬†I like to drink! ¬†I just will be less likely to have just a drink here or there…I’m hoping my tolerance will be down a bit too, so I can get a buzz off 2-3 drinks. ¬†Working in the liquor biz for so many years, I have quite the tolerance(and the little belly I just can’t seem to lose).

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As you can see from the title of this weeks post and the photo above with my ice packs, I have shin splits. ¬†I’m pretty pissed about it to be honest. ¬†I have a pretty tough, hilly 5k next week, and my 10k is only 3 weeks away. ¬†I got up this morning to go to a class at Endura, and my shins hurt going down my stairs(my booty is also extremely sore for Thursday’s class) so I decided to update my blog instead. ¬†Once I am done I plan to go to CityGym and try to do some elliptical and maybe some lifts with the upper body. ¬†I’m going to the local amusement park here today, World’s of Fun, so I will be walking around plenty. ¬†Just wish I could have gotten up and put in 3-4 miles…

Here is a photo of Thursdays EnduraCamp workout(the booty killer…ha):

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I started the week out by gardening for the first time with goods I got on Mother’s Day. ¬†Looking forward to cooking some healthy, clean food with the herbs on the bottom. ¬†Lucky to have great people in my life to hook me up with beautiful things like this:

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Monday I spent most of the day at a golf tournament. ¬†Thank goodness I brought food because there where hot dogs, candy bars, and unhealthy trail mix everywhere. ¬†Not to mention the bloody mary’s I was not discouraged from indulging in(I didn’t of course).

Here was my lunch and a snack(Applegates organic herbed turkey is what is with the egg):

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For dinner this week I made a chicken recipe I found online. ¬†It was a little bit time consuming on the prep and a little mustard heavy, but the chicken was juicy and delicious. ¬†Here is a link to the recipe from Elana’s Pantry¬†http://www.elanaspantry.com/baked-mustard-lime-chicken/. ¬†I also made the butternut squash from week one again, and I think I may make it again this week since the¬†coconut milk is open and it tastes amazing. ¬†Plus they actually had organic squash at Natural Grocer’s. ¬†Last week I had to buy it at a conventional store.

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I’ve been pretty obsessed with sweet potatoes lately. ¬†I made little breakfast sandwiches a few times this week, as well as a baked one for dinner on days I went to Endura in the evening. ¬†Here are a few sweet potato highlights for you:

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Last night was really amazing out, so I decided to grill. ¬†I marinated some chicken breast in Tessamae’s BBQ sauce, a tossed red bell peppers and canned sliced pineapple in coconut oil, and I cut a sweet potato up into big wedges, blanched in water for about 10 minutes, rubbed with ghee, cinnamon, and chili powder and put them all on the grill.

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Now off to the gym. ¬†I may not do much cardio cuz I’m so dang sore, but I plan on working my shoulders and tris pretty good. ¬†Probably some planks to, as we do a ton at Endura and my endurance kinda sucks. ¬†Nervous for the weigh-in and measurements next week, as I don’t want to be disappointed. ¬†I’ve worked really hard, and I’m proud of myself…so I guess that is all that really matters. ¬†Until next time.

-Sara

The Local Pig (I can’t wait to eat their bacon)

Good morning!  Day 13 whole30 here, but I am not going to talk about what I ate, but I am to tell you about what I am going to eat.  There is a butcher shop here in KC called the Local Pig.  I highly recommend checking it out!  The neighborhood is a little sketchy, but I will be going back often regardless.

I mean how can you pass up a place that sends you home with a package like this:

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How cute is that!  Anyways, this place is all about meat.  Everything in there is from local farms no more then 100 miles away.  They butcher their own meat, they make their own sausages, and I wanted to buy up about half the store.  

I have been reading up about grass-fed vs grass-finished beef. ¬†Apparently a lot of farmers use their own grain feed to fatten up the cows over the last few weeks, because grass fed cows just don’t have the fat that a lot of cuts of meat need to taste their best. ¬†As long as they use non-GMO feed I guess I am ok with it. ¬†This place had some strips that were grass-fed all the way, but the guy working the counter said it just that most of the guys in the shop don’t prefer it and they don’t often carry it. ¬†Interesting…

I have been searching for bacon that does not have any sugar in the cure and I just can’t find any here locally. ¬†I thought this place might be it, but I was wrong. ¬†Their bacon however looks amazing. ¬†Once I am done with the whole30 I am going to get me some of that. ¬†Speaking of the whole30…looks like I am going to make mine the whole27, as I am traveling for the final 3 days. ¬†I want to slowly bring things back into my diet, as recommended, and my main concern is dairy. ¬†I don’t want to get sick while traveling. ¬†Also my brothers wedding weekend starts 3 days after I am supposed to be done. ¬†I heard a story about a bride eating clean pre-wedding and then throwing up after eating her cake. ¬†I don’t want to be miserable all weekend, and I know I will be eating whatever is available/served to me. ¬†OK so back to the bacon. ¬†Check this stuff out:

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As I mentioned above everything comes from a 100 mile radius, and they tell you where its from. ¬†I took a picture of the board that had where everything was from, but I can’t find it. ¬†Might post later.

I ended up buying breakfast sausage(which i just enjoyed with sweet potato hash and a fried local egg), a few different other sausages, campo lindo chicken tenders, and some farm fresh eggs that were $2 cheaper then I bought at the farmers market last weekend.(http://www.campolindofarms.com/index.html)  Here are all my goods in a basket before they but them in the box:

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I used a verde chorizo with almonds sausage for dinner last night.  I sauteed it with bell peppers in a little coconut oil and served with a sweet potato, because I worked out before.  Not the prettiest pic ever but it tasted pretty good(the breakfast sausage was better!):

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I am working on what to make this week but am thinking about some baked mustard lime chicken for dinners, and I will be using the things I bought at The Local Pig for breakfast and lunches.  I hope the weather is as nice where you are as it is in KC because it is perfect here today!  Until next time.

-Sara

Almost 2 weeks down and just over 2 more…

Today is Day 12 of my whole30. ¬†I feel pretty good right now! ¬†I have been pretty hungry in the afternoon, really wanting a snack. ¬†I am not sure how much of it is mental, but I don’t like to deprive myself so I have been having a larabar or some sunbutter or something like that. ¬†I went to EnduraCamps last Saturday and Thursday, ran about 10 miles and went to hot yoga this week. ¬†Going back to Endura tomorrow morning.

Work was crazy busy, and I ate out a lot(which is just part of the deal for me sometimes). ¬†I did pretty good considering the fact that I am sometimes working in the country where there is just no chance someone will get it. ¬†Maybe that is why I had a lot of steak in the past week! ¬†I think I am going to lay off the red meat for a few days, because I feel better about it…I like this quote and find it rather true:

“It’s not learning that is hard; it’s unlearning that we struggle with.”

Well let’s see…I guess I’ll start where I left off. ¬†Last Saturday I went to Endura and the farmers market in the AM and then to the Mother’s Day luncheon at my grandma’s retirement home where I ate fruit only because it was a pre-set menu. ¬†Here is a photo of my mom, 94 year old grandma, aunt and I.Image

Saturday night I had my first grass-fed steak(well that I know of). ¬†It was so good. ¬†There is a local restaurant in KC called Anton’s that just opened a few months ago, and they have a really good meat selection. ¬†I had a salad and strip with root veg cooked in EVOO and salt and pepper. ¬†I had enough steak for a salad on Sunday night. ¬†

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Mother’s Day morning I ran with my friend Sara, as we are training for the Hospital Hill 5k on June 1st. ¬†I know a 5k is no biggie, but they call it hospital hill for a reason. ¬†I went to lunch in Lawrence with my mom, bro and bro’s fiance Abby. ¬†I had a local (overcooked) burger and some marginal broccolini. ¬†Not the best meal, but I managed to put it away. ¬†My cousin’s fiance’s family has a farm with lots of plants, flowers, and herbs, so we went there after lunch because I want to grow my own herbs! ¬†Here are some fun photos from Henry’s Plant Farm…oh and the tasty sweet potato hash I made post run:

I chopped up some sweet potato using the food processor that came with my immersion blender. ¬†It was pretty easy. ¬†I added some different herbs and spices…I don’t remember but I think some s and p, basil, cinnamon, and chili powder. ¬†Something like that. ¬†Cooked it up in some ghee and topped with a fried egg fresh from the farmers market. ¬†

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And the farm:

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As far as food goes I did make a breakfast and dinner that lasted me most of my busy week.  I made my first even frittata:

Chicken Sausage Frittata(from “It Starts with Food”)
9 large eggs, 1/2 tsp salt, 1/4 tsp black pepper, 1 TBSP Coconut Oil(May try Ghee next time), 1 Chicken Sausage, 1 tsp oregano, about 2-3 cups of pre-cooked diced bell peppers and onion.

Preheat oven to 400 and beat eggs with s and p and seasonings.  In skillet cook fat over medium heat.  Add protein and veg and coat with fat.  Add eggs and stir for 2 minutes.  Let sit for about 30 seconds and then bake in oven for about 15 minutes or until the top is nice and puffed up and starting to brown.  Cut in wedges and serve, for me this was 4 servings.

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For dinner I made ground turkey asian lettuce wraps. ¬†The recipe is from the book “Practical Paleo”

Chinese 5-spice turkey lettuce cups

I cooked a pound of ground turkey in a TBSP of coconut oil and added s and p and chinese 5 spice.  I chopped up bell peppers, cucumber, red cabbage, and carrots, a sliced a lime and chopped up some fresh cilantro.  The sauce calls for 2 teaspoons sunbutter(can use tahini or almond butter), 2 TBSP coconut aminos, 1 TBSP sesame oil.  I used more sunbutter and also had to make a little more for my 4th meal out of this.  Once you have all the ingredients just assemble and enjoy!

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Well I have more to share, but I am tired and I think I have enough for one day.  I will update again tomorrow or Sunday.  Until next time!

-Sara

 

5 days down…25 to go!

I made it through the first 5 days…no sweat…ok well I did sweat. ¬†EnduraCamps kicked my ass on Wednesday night! ¬†My hamstrings have been insanely tight and sore, and I somehow rubbed a spot raw right next to my tailbone(sorry if that is TMI) from doing sit-ups on the floor they have there. ¬†I have to say that is a new one for me. ¬†I’m going back tomorrow after taking yesterday off…hope I’m healed enough!

I got measured on day 2. ¬†And weighed. ¬†For now, I will share with you my body fat % and photos. ¬†Once I am done with this I’ll tell you how many pounds I lost, how many inches, etc. ¬†So my starting fat % is just under 21%. ¬†I feel like that seems low, cuz I am a curvy lady, but my trainer has had me from just above there down to just below 20% since he started measuring me in August. ¬†My body fat definitely responds to weight training, but I hate lifting at the gym. ¬†I am hoping my new “bootcamp” type class, HIIT, plyo, etc. will do the trick. ¬†My goal is to get my body fat down below 18% as this is when women start showing abs. ¬†I’m not trying to get a 6 pack, but I have a little pooch that just doesn’t ever want to go away and now is the time for it to say good-bye!

Here are the before photos:

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Not the best photos since they are selfies, but you get the point.

Ok so let’s talk about food! ¬†This is breakfast from day 4 and 5. ¬†I decided to use sun butter on my squash for added fat. ¬†I don’t really like the sun butter on it’s own, which is good, because I LOVE peanut and almond butter…and I want to eat it by the spoonful. ¬†Just some over easy eggs today and organic chicken sausage from Whole Foods yesterday. ¬†The squash recipe is, as I said before, AMAZING and comes from the “It Starts with Food Book”

BUTTERNUT SQUASH PUREE WITH ROASTED GARLIC

2.5 lbs butternut squash, 1 head garlic(I did not use nearly this much), 1 TBSP clarified butter(I used ghee), 2 TBSP coconut milk(I added more to make it creamier for reheating), 1/4 tsp salt, 1/4 tsp cinnamon, 1/8 tsp cayenne, 1/8 tsp nutmeg, 1/8 tsp all spice(I had some pumpkin spice from Trader Joe’s ¬†I added in place of the last 2)

Bake squash and roast garlic with the squash. ¬†When cool scoop out, squeeze out garlic, and mix till smooth. ¬†Add other ingredients to taste. ¬†They recommend a food processor, but I used my immersion blender. ¬†YUM! ¬†YUM! ¬†It’s all gone and I’m a little sad.

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My lunches were on the go for days 3 and 4 and I didn’t take a photo on day 3 but here are 4 and 5. ¬†Today I took some lean organic grass fed beef and heated it up with some ghee and added roasted green chiles(from the can) and bell peppers. ¬†I scrambled in egg whites(I am still a little fat phobic and don’t need to eat 6 whole eggs every day) and I topped it with avocado. ¬†I am not crazy about the taste of grass fed beef, which sucks, cuz I love me some ground beef. ¬†I’m going to have to choose recipes with a lot of spices and other ingredients, like a chili maybe? ¬†The salad is from day 4 and is chicken fajita salad with salsa and avocado. ¬†I just held the cheese, sour cream, and tortilla strips. ¬†And the tomatoes but that is just because I don’t like them raw ;D

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Last nights dinner(night 4) was my spaghetti squash and turkey marinara I already posted, so I didn’t take a pic. ¬†Night 3 I had thai basil beef from “It Starts with Food” ¬†I added bell pepper, coconut aminos, fresh basil, and lime to my already cooked beef. ¬†I decided to make it a soup and poured some chicken broth. ¬†I ate olives on the side for some healthy fat. ¬†Tonight I got a big salad at the salad bar that I ate for night 5 dinner and will be day 6 lunch. ¬†I had mixed greens with beets, bell peppers, artichoke hearts, sunflower seeds, black olives, and radish. ¬†I added a hard boiled egg and a slice of thick cut bacon and tossed it in some balsamic vinegar. ¬†I went to hot yoga for the first time in a few weeks, as they moved the studio and were shut down for a bit, and I felt so good after that I wanted a fresh and tasty salad.

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Wish me luck on my first weekend on the wagon ūüôā Until next time.

-Sara