Little hey little ho my hump day friends!
I’m writing this post on Tuesday night, so I’ll either be on route to Canada, or thanking the heavens above by the time you’re reading this.
But for now, let’s talk about important things.
This whole non-daylight savings thing has me both bright eyed at 6 AM, and dead to the world by 6 PM. Can’t hang, bro.
I did however, find the answer to my fermented dough prayers.
I’ve struggled to find a whole wheat sourdough since that’s the only bread I really care about. I should have know TJ’s would pull through.
So I turned it into #ToastTuesday for fast breakage.
HB eggs with one toast of pb and one of hummus. Yes, pb toast and eggs play together just nicely thank you very much.
Now I know how all the kids in my classes feel about stickers.
An early end to the work day equals lunch at home, equals dinner leftovers.
I was in the mood a warm meal than my usual lunch salad, so opted for the usual salmon patty, along with jasmine rice and green beans covered in butter and soy sauce. There’s literally no other way to eat them.
Then an afternoon of shopping awaited, where I finally landed my hands on the coveted pumpkin spice KIND bars (and on discount, hollah!), which I obviously shoved in my face at a stoplight on the way home. Soo here’s a visual stand in.
On Wednesdays (aka Tuesday nights), we yoga with Adriene.
That 40 minute fat burning routine is no joke. I think I left my abs in savasana like 2 minutes in. Hurt so good.
Then it was time to lunch for dinner. Why does breakfast get to have all the dinner glory?
A salad with tuna, shredded carrots and golden (now brown) beets, red pepper feta dressing, and the most disappointing avocado of my life.
It looks suuuper ripe from the outside, but after cutting into it realized it was nowhere close to being ready for eatage. Why you gotta play games with my heart like that?
Slowly but surely eating my way through my apple picking stockpile.
And that’s a wrap. Cut. Print. Moving on to another day of food carnage.
Make it a great day!
What’s your favorite kind of bread?
Breakfast or lunch for dinner?