My goodness friends, what a week it was.
I’m actually pretty banged up right now, and Charlie and I tried to capture that, but this doesn’t show most of the bruises!
I also felt like I had zero time to spend with my own pets the several days prior to yesterday!
My Sunday involved a trip to the farmer’s market and dinner out with my friends and pups.
I think we should go ahead and start with the pups, since I’m guessing most people would prefer to see that!
My friend has a 10 week old Norwegian Buhund, who is absolutely adorable.
3 friends and I met for dinner with the dogs and sat outside, mostly spending the initial time managing the dogs.
I don’t think Chloe has ever met a little puppy; at least not since she’s been a full grown dog! They both did really, really well.
^Chloe sneaking in a lick. She LOVES my friend!
The two were interested in each other an interacted really well! I think they’re both going to love it when the little guy is old enough to run around and play with her!
In true puppy passion, he was passed out in my friend’s arms as we ate ice cream. Chloe settled down as well and chewed her bone.
Between the two of them, we had lots of people coming up to say hi!
In terms of food, I have some fun and sometimes different things to share, so we’ll break it down, shall we?
Breakfasts:
I made a super thick smoothie with banana, chocolate protein powder, cocoa powder, and milk. I actually poured it into a bowl this time, and realized how massive it is! No wonder it fills me up! I normally just eat it out of my blender cup! On the side, I had a fig.
I packed this for breakfast to go straight from the gym to work. It’s “bread pudding” (recipe here), and it turned out surprisingly delicious! It’s sort of like overnight oats, but with bread instead of oats. I surprisingly liked the flavor as well; super warm and cinnamony! I modified the recipe a little bit; I only used 1 tablespoon of protein, used plain yogurt, and used 3 tsp of honey.
Mighty muffin and heirloom apricots from our CSA.
Maple blueberry bread and strawberries from the Farmer’s Market.
Lunches:
Bear and burrata salad with chicken and balsamic vinaigrette. I warmed up the pear to make it warm and sweet. Cheddar rice cakes on the side (obsessed with these…)
Fig, chicken, and burrata salad with a side of protein chips. I didn’t have a ton of chicken to use in my lunch so I used the chips as an extra source of protein!
Goat cheese, nectarine, and date salad.
Vegetable tamale from the farmer’s market with a side salad—goat cheese and white balsamic vinegar.
Mini salad with the last of the burrata and blackberries, and then leftover BBQ pulled chicken and cheddar rice cakes.
Snacks:
The usual.
Rice cake with whipped berry cream cheese.
Pre-Crossfit cheerios.
Mint NuGo.
Snack while cooking dinner one night because I came home from my workout STARVING.
Chocolate chip NuGo.
Farmer’s Market nectarine.
Dinners:
BBQ Chicken salad with guacamole.
Taco salad out with friends and pups.
Desserts:
Vanilla Halo Top with pumpkin gingerbread from the freezer.
Giant flan+gluten free baked goods from the farmer’s market. Baked goods included olive oil citrus cranberry muffins, frosted pumpkin muffins, and chocolate torte.
Adorable mini scoop of salted caramel ice cream.