Eat. Run. Do Yoga.

Happy Sunday everyone! I just loved today

I got up at 645am and took the girls for a walk. It was so lovely outside that when we got back home I decided to go for a run. I ran for 40 minutes -not sure how many miles that was but I’m guessing around 4.25 – 4.50. It was perfect running weather – overcast and slightly cool. I listened to Achtung Baby, my favorite running tunes

Then I taught a yoga class at Flow Yoga – what a nice turnout we had! Again it was super hot in the studio and we were all dripping with sweat at the end. I LOVE practicing in the heat – not too hot though!

Then I got to hang out with my friend Ginny, one of my favorite people! We did some yoga together and then headed into town for lunch. Ginny is an AMAZING massage therapist. I told her my hip was a little sore and right away she said “well we can work on that right now!” (I love having massage therapist friends!) Well my hip feels 1000 times better. Thanks Ginny!

The food rundown for the day:

Breakfast: Smoothie

• banana
• spinach
• homemade almond milk
• touch of vanilla + almond extract + cinnamon + salt
• Spirutein Cookies n’ Cream

Delish!

Lunch: Minestrone soup + curried chickpea salad + decaf soy latte at South Street Under.
The curried chickpea salad was AWESOME. I have to figure out how they made it!

Ginny gave me a small piece of Gnosis raw chocolate to try. It was so yummy that I went out and bought a bar for myself. They are really pricey ($10!) but you really just need a tiny piece to feel really satisfied. I got their Fleur de Sel Bar – these are the ingredients:

• Cacao beans
• Cacao butter
• Agave nectar
• Fleur de Sel salt Pink Himalayan Salt crystal
• Manna blue green algae
• Vanilla bean
• Love

Isn’t that cute? I can’t wait to try it.

Dinner: Bean and Veggie Salad + home-brewed peach iced tea + Skinny Cow

Easy Bean and Veggie Salad Recipe

• 15 oz can mixed beans – mine was kidney, garbanzo, and northern
• 15 oz can black eyed peas
• 1 pint sugar snap peas, trimmed and cut in half
• 1 shallot, minced
• 1/2 red pepper, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 1/2 zucchini, diced (it was leftover )

Dressing

• 2 T white wine vinegar
• 2 T extra virgin olive oil
• 1/2 t dried basil
• 1/2 t dried oregano
• 1/2 t garlic powder
• 1/2 t salt
• freshly ground pepper to taste

This was a wonderful, light salad – just what I was in the mood for tonight!

Best part of the day: D. suprised me with this when I got home!

Isn’t it beautiful? I’ve never had an orchid before and I love it!

I’m listening to Blue Shoes by Katie Melua right now. What a beautiful voice she has!

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