Happy Monday! Did you have a good Easter? Marco & I are in Ventura for Easter with our family. Yesterday started off with Church at Mission and then followed with breakfast at Marco’s Aunts house, an Easter egg hunt at my cousins house, and then lots of Sunshine at the pool with friends later on.
Today I’m going to share Daily Eats with you starting from last Thursday! I documented them, but didn’t have a chance to share. So, for today, tomorrow, and Wednesday, I have 3 days of Daily Eats for ya! 🙂 I’ll also include times, since I know you guys like to see times.
4:30 wake, coffee, & budget
6:00 leave for the gym
7:00 grocery shop
7:30 turn on the lentil soup in the CrockPot (dinner!)
7:45 breakfast – two eggs & an english muffin with Kerrygold butter.
8:00 start work – throughout my work morning I sipped on this coffee with coconut oil & raw cacao. I love talking with my Clients and sipping something warm & cozy at the same time. Coffee talk 🙂
12:00 lunch break – a homemade small sub sandwich with turkey & a spinach salad. I toasted this skinny sourdough baguette first, then spread dijon mustard on both sides. Next, I layered on the turkey slices. Last, and most importantly, I piled a spinach salad mix between the bread.
In a mixing bowl I tossed together: spinach, sliced olives, jalapeños, diced tomatoes, shredded parmesan cheese, diced pickles, S+P, and a T. of olive oil & a cap-full of apple cider vinegar. Mixed it all up, piles some on my sandwich, and put the rest away for a sandwich on Friday (the eats you’ll see tomorrow!).
1:00 back to work to meet with Clients. I had a totally full schedule on Thursday, which was so fun. I love my girls!
4:00 snack break – around this time my belly started to grumble, so I quickly three together this little snack to tide me over until dinner. Sourdough mini-toasts, hummus, and avocado slices sprinkled with sea-salt. Yum!
6:30 plan next day/close-up shop – at this time I get out my little notepad, and make a simple plan with times for my next day. This helps me to not only get all my work done, as that’s definitely a priority, but also, it helps me to make myself & my free time a priority too. I love planning my next day to end the work day :).
7:00 OFF & dinner – lentil soup with toasted sourdough with olive oil, sea-salt, and avocado. Yum! I love this meal so much… One of you asked for the recipe last Thursday when I shared I had thrown this into the CrockPot, so here it is!
- Into the CorckPot: 2 cans chicken stock, 2 cups water, 1 bunch celery (chopped, tops & all), 3 large carrot sticks (chopped), 1 bag lentils (1 lb.), 1 large can of crushed tomatoes, 1 onion chopped, 3 cloves of garlic (chopped), a big ol’ handful of fresh spinach (or your favorite green), 21 seasoning salute, sea salt, and 1 bay leaf to season.
- I let this sit ALL day in my CrockPot on low. I like the lentils to be nice & soft. You can likely turn this on high for 4 hours and be good. Dad says this cooks faster in a pot… but for me, CrockPotting is easiest as I work from my home office most days and can leave it sitting 🙂
8:00 petite treat – one small forte gelato, espresso flavor! I’m doing a Giveaway this month for you all! Be on the lookout. I’m loving this stuff (and Marco loves it even more!).
9:00 asleeeeeeeeeeep 🙂
So tell me, have you ever made a sub sandwich at home “salad-style” where you basically put a salad between your sandwich?
xo, your coach