Today I just want to talk about some new things in my life that I’ve been loving!
1. My foam roller
For all you Canadian readers, I bought this Jogi foam roller at the Superstore for only $30, which is a great deal for foam rollers from what I hear. I’ve been using it for 5-10 minutes every other day or so and it feels so good on my sore muscles after a workout!
2. Nut butter in my yogurt messes
Lately I’ve started adding nut butter to my yogurt and cereal in the morning to boost the healthy fats. Best decision ever. It tastes so good! This breakfast pictured here was made with vanilla Greek yogurt, Kashi Toasted Cinnamon Crisp, banana, strawberries, raspberries, and cinnamon sugar soy nut butter.
3. This chest and triceps workout:
3×10 wide hands push ups
3×10 bench triceps dips
3×10 dumbbell chest press
3×10 standing triceps extension
3×10 dumbbell fly
3×10 triceps kickback
3×10 assisted dips
3×10 triceps pressdown
I was so sore from that workout, but I love the soreness because it means I worked hard! Which brings me to the next thing I’m loving…
4. The definition that I’m starting to see in my muscles!
5. Savoury oatmeal
Nothing will ever replace my banana oatmeal for breakfast, but I love having savoury oats for an easy lunch or dinner. I cook the oats in milk, water and chia seeds with a pinch of salt then load them up with scrambled eggs, steamed spinach, tomatoes, avocado, and nutritional yeast.
I’ve eaten this 3x in the past week alone!
6. And lastly, I’m loving this dinner:
Stuffed portabello mushroom over warm chickpeas and spinach
1/4 cup of dry bulgur
1/2 cup of water
1/2 cup + 2 cups of baby spinach
1 green onion, sliced
3 tbsp feta cheese
2 tbsp chopped parsley
1 tsp + 2 tbsp cup of lemon juice
1 LARGE portabello mushroom
1 tsp olive oil
3/4 cup of cooked chickpeas
2 tbsp tahini
Preheat the oven to 350F.
In a medium pot, bring water to a boil and stir in the bulgur. Reduce heat to low, cover with a lid, and let simmer for 10-15 minutes. When the bulgur is almost finished cooking, stir in the 1/2 cup of spinach, green onion, feta, parsley and 1 tsp lemon juice. Remove from heat and put aside.
Then whisk together the 2 tbsp lemon juice and 2 tbsp tahini. Stir in some water to thin it out to a “drizzling” consistency. Put aside.
Wash, trim, and scoop out the gills of the mushroom. Scoop the entire bulgur mixture into the mushroom and place on a baking sheet sprayed with cooking oil. Bake in the oven for 8-10 minutes.
Meanwhile, heat up 1 tsp olive oil in a frying pan and add the chickpeas, 2 cups of spinach and a dash of salt. Cook until spinach has wilted. Then remove to a plate. Top with the baked mushroom and drizzle the lemon-tahini sauce over everything.
Do you foam roll?
Have you tried savoury oatmeal? What’s your favourite thing to add?
What are YOU loving lately?