Happy Wednesday! I’m hitting you with a rare work night post! Let’s dive in.
Thanks as always to our original host.
Pre-Workout: Probably my favorite cheerios, apple cinnamon.
Workout: Crossfit. Lots of push ups, deadlifts, and knees to elbow. Yeesh.
Breakfast: I decided I needed a little more in my smoothie so I threw in some extra Greek yogurt and frozen mango. Also featured: Naked mighty mango juice, frozen pineapple, and frozen mixed berries. Topped with KIND maple granola and honey.
Lunch 1: A smoothie with milk, flapjacked chocolate protein smoothie mix, frozen cherries, and a small handful of spinach.
Lunch 2: Leftover corn and bean chowder. I love this recipe; it’s creamy from blended corn, no dairy. Side of GF cheddar crackers and some ginger chews, original and apple ginger.
Snack: I had a feeling I would be need in a little more protein during the day after a hard workout, so I threw in a new to me protein bar. I ate about 2/3 of it. It was okay, but nothing special. Not a huge fan.
Dinner: I tried a new to me soup recipe that has been on my radar for months. Vegetable turmeric soup from Emilie Eats. We just used rice noodles instead of the weird low-calorie yam ones it called for. On the side, I had avocado toast with everything bagel seasoning.
Dessert: I have something fun for you! A recipe! I loved the oat flour in the Buzzfeed recipe for Lemon Poppyseed bread, and since have been dying to make a variation of it. This warm maple blueberry loaf is the perfect dessert on a chilly and foggy, typical SF day, or for a cozy breakfast! I recommend using a high quality maple syrup for optimal mapley goodness.
Maple Blueberry Bread
2 cups oat flour
1 cup 2% Greek yogurt
2 1/4 teaspoons baking powder
2 teaspoons vanilla
3/4 cup maple syrup
1/2 cup blueberries
pinch of salt
- Preheat oven to 350.
- Whip together eggs, then stir in yogurt until creamy.
- Add maple syrup and vanilla and stir well.
- Then add in baking powder, salt, and oat flower.
- Stir in blueberries, and pour into loaf pan.
- Bake at 350 for 35-40 minutes, or until done.