Long Beach, CA Excursions

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.

breakfast8-5

I walked for a total of 3 miles and attacked the stairs as usual.

The rest of the day involved shopping and browsing stores.

lotions tshirt

Another great lunch in the afternoon.  I enjoyed this 1/2 green 1/2 oriental salad with the sweetest vinegarette.  Really yummy!

salad8-5

Nothing beats a healthy snack:  Dried blueberries and unsalted roasted cashews

blueberries

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.

How was your weekend?

Advertisements

Hello Weekend!

It’s been a couple of days since I last made a post. Just so busy at work. Well, the weekend is here and I’m ready to blog the weekend. I’ve had some great food for breakfast and lunch this past week.

Jamba Juice

Fro-Yo with yummy toppings (granola, almond slivers, coconut cookies, chocolate chips, chocolate syrup)

I can’t wait to get started on my new homework assignment. I’ll be studying the Eat Clean Diet info on vegetarian lifestyle. This is going to be great!

I’ll post the pictures of the new recipes that I try!

Something smells delicious!

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