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Goooood evening peeps! Today = awesome!! SUPA happy for the unscheduled day off! Don’t have tons of time to post cuz I need to get some sleep but I got a few pics and a new recipe for you 
Lunch:
peekaboo
Organic greens, dill, steamed veggies, veggie burger, mustard, hummus, pita. Beautifulness. Three pickles on the side.
After lunch I took Bizzle for a 30 minute walk and then came home and did a 35 minute interval run/walk on the treadmill. IT WAS SO GREAT. It feels so great to be running again. I used to go to this awesome 24-hour gym (which was so good because of my schedule) but it closed down. And I’ve gotten extremely lazy since. But I’M BAAAAACK. So happy 
I meal planned and made up a grocery list so Andrew and I could go get groceries. Meal planning works so well for us. It’s just so much easier! Soo our first planned dinner this week was spicy sesame noodle salad. I’m not usually a big fan of noodle salads like that because I find that lots of them are made with either peanut butter or tahini (both which I reaally dislike) but this was sooo good. Here ya go!
Spicy Sesame Noodle Salad
noodles (I had multi-grain spaghetti and Andrew had thin egg noodles)
2 tbsp fresh grated ginger
2 tbsp fresh lemon juice
2 tbsp Bragg’s Liquid Aminos (or regular soy sauce)
1 tsp + 1 1/2 tsp sesame oil
1 red bell pepper, sliced
1 hot pepper, seeds removed and sliced
bunch of snow peas, ends trimmed
mushrooms (any kind – I used white button) sliced
2 tbsp green onion, white and light green parts, sliced
1 tbsp sesame seeds
Prepare noodles according to package. Rinse under cold water and set aside. Mix grated ginger, lemon juice, Bragg’s, and sesame oil in a bowl. Stir until well combined. Heat 1 tsp of sesame oil in pan over medium heat. Add both peppers, peas, and mushrooms and heat until tender crisp. Toss vegetables with dressing over noodles. Sprinkle with green onions and sesame seeds.
*After cooking the vegetables, I realized that I definitely didn’t cook enough so I just tossed in some extra vegetables (baby corn, more peas, carrots and more peppers).
It might not look like much, but it is OUT OF THIS WORLD!! Trust me
Soo now it’s time to make my lunch for tomorrow, drink my smooooothie Andrew made, (the best part is eating the raspberries at the end) and hang out with my two faves.
Keep checking back for more recipes this week as we have a whole week planned! And wednesday is Raw Food Long Change and I MIGHT be making a raw spinach dip Sweet dreams!!
Paije xx
Morning muffers! This is going to be a supa fast post because I EDOed myself off today and I have tons to do!! Hope you don’t mind
Breakfast:
Egg white fluffy, Big 16 bread, leftover lasagna sauce, half an orange
Lunch:
Leftover curry pasta (about 1/2 cup), organic greens, and dill, raspberry vinaigrette.
Dinner:
Veggie burger on flax bun with hummus and mustard, steamed edamame, salad with celery, red pepper, lots of pepper and balsamic vinegar.
Obvi I was eating my feelings yesterday. Carb monster! I also had two cups of sleepy time tea and some banana softserve. Heaven.
This morning a.m. breaky:
Jordan’s Organic maple cereal, millet puffs, almond milk, cashew butter and a sprinkle of bee pollen.
That’s all she wrote! ZERO food in the fridge right now so lunch and dinner are totally up in the air. Hope you have a great day!!!
Paije xx
