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

 

Ingredients

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

 

Directions

Combine all ingredients in the bowl of a food processor and puree until smooth and creamy.

Store in the refrigerator.