Before I even start this post, I should warn you that this is my first time attempting to use Windows Live Writer on my new computer. I have no idea how it will work because the BOY set everything up for me, and he doesn’t even know the name of my blog…LOL! One of the things I still haven’t done is move my pictures and Eye-Fi onto this computer. I am so spoiled because my photos automatically upload, but I haven’t switched that around yet. It’s on my list of things (along with update music and take car for an oil change) to do this weekend.
I must say that snow is much more beautiful in the day light and when you don’t have to commute to work. The BOY and I were both up earlier than expected this morning. After a simple breakfast of banana walnut oatmeal and Elixer, I hit the road for Hot Yoga. The class was warm, intense, and rewarding. I felt strong in my balance poses, lightness in Warrior II, and utter fatigue in chair pose. I know that I have mentioned this before, but I really do feel different when my diet is clean.
After yoga, I picked up Mediterranean for lunch. Our favorite place just happens to be on my way home from the studio. Although their pita is amazing, I knew I had some sprouted wraps and homemade hummus at home. I ordered my favorite Fattoush salad with grilled chicken with plans to create a half homemade lunch that was clean and satisfying.
While the BOY dug right into his lunch, I created 2 grilled chicken wraps. One with garlic hummus and the other using this new Roasted Red Pepper Spread from the Forks Over Knives Cookbook that I whipped up earlier in the week.
Both wraps turned out incredible! With my salad on the side, even the BOY commented about how good my lunch looked.
I’m sorry I didn’t get more pictures, but after this morning’s workout, I was starving! I will tell you that this spread is really easy and versatile, and I would recommend using it to spice up your sandwiches.
I’m heading upstairs to pack and take a nap before heading into the city for a bachelorette party tonight. See you tomorrow!
How do you eat clean on the weekends?
Do you ever make ‘half homemade’ lunches?
Roasted Red Pepper Spread
From Forks Over Knives
2 cups or 1 15- ounce can great northern beans, drained and rinsed
1 red bell pepper, roasted (I used jarred)
3 cloves garlic, peeled and minced
3 tbsp finely chopped dill (or 1 tsp dried)
Zest and juice of 1 lemon
Salt to taste
Combine all ingredients in the bowl of a food processor and puree until smooth and creamy.
Store in the refrigerator.