I started off my day with a cup of the following:
- Vanilla Silk Pure Almond Milk
- Cascadian Farm Cinnamon Crunch Cereal
- Bluets (which is either French or Spanish for Blueberries)
After breakfast + a quick lifeguarding shift at work I headed to a brand new (to me) yoga studio in town called Downward Dog Yoga. As I was tweeting in my car, I even ran into one of my regular yoga teachers from another yoga studio who is treating herself to some yoga classes this summer.
I settled on the 2 weeks for $20 pass because it is such a good deal, and according to my calculations will take me until 2 days before I leave for Philadelphia.
This morning I took a traditional Vinyasa class that incorporated a few advanced poses like Side Crane. The temperature in the yoga studio seriously messed with me. I was miserably hot and I undoubtedly noticed a difference in my performance + my experience. I hate sweating!
Post yoga I snacked on a Granny Smith
And a little while later I assembled lunch. I toasted two sliced of wheat bread + added some cream cheese, spinach + Cajun turkey. I think next time I’ll add some avocado.
Part II of Lunch
Aged Gouda + Zucchini Frittata
I wanted something simple + fresh for dinner and couldn’t think of anything tastier than a Frittata. I used the Aged Gouda + Zucchini we got from the Farmer’s Market + got cooking.
Since it was almost 95 degrees all day today I was really craving something cool + refreshing. I threw some Stonyfield + frozen raspberries in a blender and presto.
Do you have a favorite frittata combination? What about your all time favorite blender concoction?
Do you love a good sweat or do you hate it dripping in your face?