Like I mentioned yesterday, I’ve been on a serious green juice kick. I can’t get enough of this stuff! I started off my morning with a large glass of fresh juice, featuring romaine lettuce, cucumber, kale, carrots, apple and lemon.
Later in the morning, I ended up cutting up a watermelon and snacking on it well into the afternoon… it’s hard to stop with this stuff.
When I’m not eating watermelon, I’ve also gotten pretty addicted to these open-faced fried egg sandwiches. I used to eat these regularly when I was a waitress in college, and ever since I made a batch of that Spicy Cashew Mayo , I’ve been craving them practically daily!
It’s simply toasted spelt bread, topped with the spicy mayo, romaine lettuce, 2 fried eggs, and sliced tomatoes. So tasty and filling! (As I’ve mentioned before, food combining isn’t a priority for me during my pregnancy. Eating healthy foods in any combination is the goal at the moment!)
I’ve been trying to get a head-start on some recipes for October (since I’m going to be pretty occupied around then), so I’ve been in candy-making mode. I have a hard time leaving my blender full of residual caramel sauce, so I used my finger to clean it. It was seriously delicious.
Thanks to the sugar rush, I had some spare energy to do a 20-minute Jackie Warner workout!
I started off my meal with a mixed green salad topped with homemade Italian dressing, cherry tomatoes, and raw shredded goat cheddar. Followed by steamed Yukon Gold potato, which I mashed up with some grass-fed butter and sea salt. Potatoes seem to be my ultimate comfort food right now.