Rest Day Snacking


Last night I took a yoga class for the first time since spring and rode my bike about 10 miles. So I’m a bit sore. Today I’m stretching, resting and eating mindfully.

Breakfast was stirfried tofu with kale and onions along with toasted french bread with hummus and cashew butter.  Lunch was more bread and hummus and a bowl of pomegranate seeds with banana and coconut yogurt. Dinner will likely be whatever needs to be used up out of the fridge.

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s