Happy First Day of Summer!
It took a while for it to get started but it looks like summer has finally found its feet here in MTL!
Check out the huge distraction I had all day long:
Not bad, eh? (Just so you know, I’m referring to the weather, not the cars parked right outside 😉 )
Today was a pretty decent day for a Monday, and I kicked it off right with another one of these guys:
My ultra-fabulous Banana-Cherry Slammer Smoothie 🙂
I frozen banana
1 c. plain Almond milk
Massive handful of spinach
1/4 pitted cherry halves
1 tbsp chia seeds
I was debating on whether or not I should add a bit of vanilla since I normally use Vanilla Almond Milk but I’m glad I didn’t- this tasted even more refreshing than normal! Sadly, I’m all out of cherries so there won’t be a repeat tomorrow.
Lunch was pretty simple consisting of:
White Peach (was my first time having one of these guys, they are pretty tasty!)
PC Masala Hummus ❤ and veggies
Roasted Portobello Mushroom with Avocado and Tofu left over from last night:
Maybe a few pieces of dark chocolate were snuck in as well 😉
I meant to go for a workout today, but in all honesty, I wasn’t feeling it. I’m actually feeling a bit “off” right now and figured I’d take it easy tonight and get in a good workout tomorrow morning.
Instead I chose to make a light summery meal in honour of the first day of l’été!
Summer Lentil Salad with Tangy Dijon Dressing and Sweet Potatoe “Fries”
For the Lentil Salad I used:
– 1 can of yellow/brown lentils, thoroughly rinsed and drained (you can use dried and cook according to package directions but I just wasn’t in the mood and took the lazy way out)
– 1/2 c. cucumber, diced
– 1/3 c. diced red onion
1/2 yellow bell pepper, seeded and diced
1 tomatoe, diced
Fresh basil, torn (use to taste)
salt and pepper to taste
Combine all ingredients and set aside
“Tangy Dijon Dressing”
3 Tbsp Olive Oil
2 Tbsp Cider Vinegar
2 Tbsp Dijon Mustard
Whisk ingredients in small bowl, pour over lentil salad.
Place salad in fridge and commence with the “Fries”
Sweet Potatoe Fries
Preheat oven to 400 F
Cut potatoes into long thin strips, place on cookie sheet, spray lightly with oil and add seasoning of choice. I used Clubhouse’s Indian Masala, which overall is pretty good with a nice depth of flavour.
Place in middle rack of oven and bake for 20-25 minutes unitl nicely browned.
I served up the salad over a bed of baby spinach and had my “fries” with some bbq sauce for dipping.
Well that’s it for me, I’m going to relax a bit before it’s time for bed. See you tomorrow!