This past Saturday, August 3, 2013 started out with a very healthy breakfast. I had to fuel up for my beach workout: Scambled eggs (easy), Ezekiel Bread Cinnamon and Raisin English Muffins, Almond Butter, Strawberry and Spinach Salad with Chia Seeds and Flax Seed.
I walked for a total of 3 miles and attacked the stairs as usual.
The rest of the day involved shopping and browsing stores.
Another great lunch in the afternoon. I enjoyed this 1/2 green 1/2 oriental salad with the sweetest vinegarette. Really yummy!
Nothing beats a healthy snack: Dried blueberries and unsalted roasted cashews
I’m excited about changing up my workout a bit. I’ll be running again in no time. I can feel myself getting stronger with every workout.
Im up this morning looking at recipes in the “Fork Over Knives” book. I watched the movie on Netflix this morn and I’m convinced that the vegetarian lifestyle is a right move for me. I selected the Cinnamon and Raisin Rolled Oats Recipe. I adapted it a little because I’m so used to the way Mom made oatmeal when I was a lil girl.
Cinnamon, Raisin and Apple Rolled Oats
l l/2 cups of water
1/2 cup rolled oats
1 organic apple peeled, cored and diced
1/4 cup golden raisins
dash of salt
dash of cinnamon
Boil all ingredients in a pot and stir occasionally for about 10 mins.
Pour into a bowl and top with 1/2 tbs of Vegan butter, 1 tbs Splenda Brown Sugar