Meal Prepping is such a hot topic that I fear it has been overblogged. I have had the pictures for this post saved for quite a while, but a) I felt like a hypocrite posting on meal-prep when I wasn’t working and b) I felt like I would fail at saying anything new about it. Now that I have been working for a whole lot of 2 days, I feel qualified enough to talk about it, and, as for saying anything new: I guess we’ll have to wait and see, right?
It’s Tuesday once again, which means the last of my four-week challenge of keeping a food diary every Tuesday is up! I may or may not continue these Track It Tuesday posts in the future; I highly doubt I’ll manage every Tuesday, though. I’ll be a working girl next week, so please don’t be too hard on me! Until then, however, you get to enjoy this marvellous post about only vegan eats for once. I actually didn’t plan this to be a “vegan day”, but since I suffered from the stomach flu on the weekend, and I don’t yet feel 100% restored, I am not craving dairy or meat anyways. That’s the beauty about eating vegan – most of the time, it’s truly calming and mild for the stomach, but all the same very nourishing!
Eventhough it’s late, I can’t resist sharing with all of you what I had to eat today, staying true to my promise of keeping you updated on a day in my life weekly (for 4 weeks, as after that I start teacher’s ed. and can’t imagine managing to do this regularly). I had a day of eating vegetarian, almost vegan until dinner, so I thought I’d make that the theme of today’s post. I am not vegetarian or vegan or any “label”, I really try to eat intuitively, and usually have at least one meal a day which isn’t vegan. Every once in a while, I happen to have a vegan day though, without even trying. 🙂
As promised in my Track it Tuesday post yesterday, I am sharing the recipe for my dinner last night. I absolutely adored last night’s dinner. You know when you are planning to make something new, and have a very specific idea about how it’s supposed to turn out? Well, I will gladly boast that with this dish, it turned out EXACTLY the way I wanted it to. The lemon yogurt dill sauce in particular makes me so proud – it’s made with sheep’s greek yogurt, and a whole bunch of fresh dill, which is the most amazing combo ever.
As promised, I kept track of everything I ate (and drank) today. This is not meant to be a guideline of any sort, but, as the post I did a while back on what I eat on a normal day seemed to really interest you guys, and I have been lacking a little inspiration concerning new recipes, I thought I’d at least challenge myself to take pretty pictures on one day of the week. I am not sure how long I’ll keep this up – the four weeks until school starts, though, you’ll get a post every Tuesday. Pinky Promise. 🙂
Hello my friends, I’m back! I know it’s been very quiet the past 2 weeks, but I was at a kid’s camp as a supervisor, and a million other things were happening on the side. I loved it all, though – I feel like being cut off from the internet for 10 days has hit a “reset” button in every way, and I haven’t felt as refreshed and ready for life in at least a year! I am busting with ideas for the blog, I am even thinking about a new lay-out, and I am oh so ready to start posting again. Which is why I thought it fitting to start with this month’s salad…even though it’s a little different.
I had planned on writing this blog post before lunch, but I did a barre3 workout right before (my first in a month at least), and was so crazy hungry afterwards that I couldn’t wait. I am giving barre3 another try now that I am feeling a little more relaxed and, more importantly, am able to combine it with running. I’m all about doing a million different types of “sports” at the moment. If tehre were a zumba course around, or pilates, I’d probably go there, too. For now, though, I’ll just stick to yoga, barre3 and running. 🙂
So, it’s that time of the month again: A new salad for my A Year Of Salads Category is coming up on the blog. I’m amazed by the fact that I haven’t run out of ideas yet, to be honest, but I am determined to fill the category with a year of salad recipes…meaning I gotta keep going till September!