ABT with Vine Ripened Tomato, Turkey Bacon and Avocado

Feel free to add lettuce to this gem.

Ingredients

2 slices Eziekel bread

4 slices vine ripened tomato

1/2 avocado

4 strips turkey bacon, organic, low sodium, skillet crisped with coconut oil or oil of choice

Pink Himalayan salt

Freshly cracked black pepper, to taste

Directions

Toast bread of desired. Top with avocado, tomato, and bacon with salt and pepper to taste.

xx

R

Apple Honey PB Sandwich

A healthy update on a classic.

Reminds you of childhood right?

Ingredients

1/2 apple. sliced thin

1 teaspoon raw honey

2 slices toasted Eziekel bread

2 tablespoons Bettern natural peanut butter

Cinnamon, to taste

Directions

Toast bread, spread peanut butter on hot slices. Drizzle honey, add apple slices and press down, top with cinnamon if desired.

xx

R

Pick Ups

Ugh so hard.

The Bonjon Gourmet

The Bonjon Gourmet

 

Awesome combinations, beautiful photos, and lovely writing. This one is a winner.

Watermelon Feta Mint Summer Salad

Salty sweet and refreshing.

Ingredients

2 cups chopped watermelon

2 tablespoons chopped fresh mint

1/4 cup nonfat or reduced fat feta

Pink himalayan salt, to taste

2 teaspoons lime juice

Directions

Assemble all ingredients in a bowl and let sit overnight so the flavors all infuse together.

xx

R

New Fitness Goals

1. Lift more.

2. Run more.

3. Sign up for bikram again,I will call it a detox week.

4. Try Anjali power yoga.

5. Master the handstand.

6. Do more intervals in running/hills.

7. Run outside more.

8. Sign up for another run.

9. Realize some poses take years to master.

10. Work on back flexibility. This means more hollowbacks and use the wall more to open up shoulders. Target tight shoulders, more hip openers, and build core strength for pop ups for tripod and more control from downdog to handstand.

 

 

The Flourishing Foodie

twisting prose and some beautiful photography. Some fresh inspiration for your Monday Morning.

Flourishing Foodie

Simple Savory Yogurt Dressing

Make extra, you will want to put it on everything. I have used it as a dip for baked drumsticks, dressing for my greek inspired quinoa salad, and on brown rice.

Ingredients

1 cup greek yogurt, plain or plain yogurt (I used Fage)

3 or 4 sprigs cilantro, to taste, washed and chopped

1 small jalepeno, diced, optional, to taste

1/8 cup diced cucumber

1/3 cup red onion, thinly sliced

Pink Himalayan salt, to taste

Freshly cracked black pepper, to taste 

Directions

Mix all ingredients well and keep in a glass jar. Lasts 5 days.

XX

R

Yogi Zone

The Kitchn

Inspiring cooks and nourishing homes is so accurate.

The Kitchn