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Eats + Exercise

Good afternoon! I’ve been loving quinoa salads for lunch lately – anyone else? We made a huge batch of quinoa last week that I’ve been slowly working my way through – nice to have it on hand for easy and fast lunches! Last week’s quinoa salad had chopped kale, leftover shrimp, and radishes with my vegan caesar salad dressing. Delicious combo!

kale quinoa salad

This week, I made a big batch of a Mediterranean-ish quinoa salad using the rest of the leftover quinoa, and I’ve been eating on it all week. I left off the dressing so it didn’t get soggy, but chopped all the veggies (peppers and tomatoes) and added those to the quinoa, along with some goat cheese, fresh herbs, and chickpeas.

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Today and yesterday I had the salad with some arugula and avocado added, and my homemade vinaigrette on top (made with apple cider vinegar instead of balsamic, and minus the garlic because I was lazy).

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As for breakfasts this week, I’ve been enjoying leftovers from our weekend brunch! My Smoked Salmon and Vegetable Egg Casserole is a great make-ahead and eat all week breakfast for busy mornings. Plus a muffin and some fruit. I went back for seconds on the egg casserole – so good.

MY OTHER RECIPES
 

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As for fitness, I met my friends Chelsea and Kathleen for a sunrise yoga class this morning at Georgetown Yoga; Kathleen has a half marathon this coming weekend so she didn’t want to do our usual boot camp, and we all thought yoga sounded nice instead. It felt so nice to stretch – my body still feels a lot tighter than usual (and that’s saying something, since I’m normally really tight). Especially my hips/groin area – maybe due to the C section, or to all the sitting and breastfeeding? Who knows. Either way, it felt good to slow down, breathe, and stretch.

georgetown yoga

I’ll see you guys back here on Thursday for a fun and summery BBQ recipe, and then I’m taking Friday off since we’ll be in Pittsburgh. I’ll be back on Monday with a recap from our first long car trip with Riese! Have a great day guys.

What are you eating for lunch this week? Any especially delicious creations?

Comments

  1. 1
    Stephanie says:

    I have a 4 month old and my hips/groin area is much tighter than normal and I did not have a C-section. I have been assuming it’s from carrying the little one, sitting, breastfeeding, etc. My entire body feels much tighter than it used to, you’re not alone in that :)

  2. 3

    I need to make some grain/kale salads like that ahead of time for when the craving strikes – it’s so hard to make anything on the fly when I’m holding Camryn! I can’t wait to hear how your first long car ride with Riese goes – we’re taking Camryn on her first flight next month and I have major anxiety about it! lol

  3. 5

    I’ve been switching between a chicken salad and my own grain bowl. The chicken salad is chicken breast, apples, walnuts, touch of mayo, dill, s&p – on wasa crackers topped with sliced avocado. The grain bowl was a base of farro with roasted portobellos, zucchini and bell peppers that I used with a garlic olive oil, slivered almonds, and sliced raw beets. Oh so good and because of the roasted veggies it didn’t need a dressing.

    Good luck on the car ride!

  4. 7

    Lunch lately has been an egg scramble with mushrooms, onions, and nutritional yeast. So delish! Always paired with carrots and an abundance of hummus. Or guac!

  5. 9
    Roadrunner says:

    This reminds me that I have to get more quinoa into my diet! Thanks!

  6. 10
    Amy E Helmes says:

    When I make quinoa I make a big pot. When it’s cool, I freeze it in quart zip top bags. Flattened out, you can put a whole stack in a small space. For salads, I just take a bag out and let it thaw, or even whack it on the counter to break off just a small piece. For hot foods, like a lunch “bowl”, just heat it from either thawed or frozen in the microwave or whatever you prefer. It keeps nicely in the freezer for months.

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