Good morning! Hope your week is off to a good start. I have to admit, after a weekend of over indulging, it feels good to be back at it. Workouts + clean food make me happy. It sounds ridiculous, but It’s 100% fact. Over the weekend, I didn’t workout and broke a couple of the Kaia Commandments. Let me tell you, I’m paying for it now. Monday morning’s workout kicked my ass and today wasn’t any easier.
Today was a partner workout. Think burpees + pull-ups + lots of squats + handbags.
Thanks Angela for the great partner workout. Clearly I cant count luckily she kept us on track. Too bad we didn’t take a picture before, because we are sweaty betty’s here at the end of the workout. Thank god for black + white filters at 5am 🙂
Here’s what I ate Monday:
Breakfast // Kaia Wild Workout Drink.
I followed the directions but added a spoonfull of chia seeds and some water to thin it out a bit. This recipe makes two servings, so I shared with Cory, who admitted it was pretty good. If Cory gives it a thumbs up – that’s kind of a big deal!!
Sunday evening I bagged up the blueberries + celery + banana + walnuts in a ziplock and stuck it in the freezer. Which made my smoothie making a breeze in the morning. I just dumped my ziplock in the ninja and added the almond milk + protein powder + chia seeds. I have a couple more ready to ninja for the next couple of days too. I saw this on pinterest and thought it was a brilliant idea. Kudos to those that do this already.
Lunch // Kaia Protein Bowl (I changed it up a bit)
Please excuse my awful lunch pictures. They don’t look appetizing at all, but I promise it was delish.
I layered in this order:
- 1/4 cup quinoa
- 2 cups romaine
- 1/4 cup black beans
- 1/4 cup corn
- 1/4 cup diced chicken (leftover from Sunday night)
- 1 chopped roma tomato
- shredded carrots
- cilantro + green onion
- 1/4 cup salsa
Dinner // Kaia Spaghetti Squash Marinara
Here’s what you’ll need:
- 1 spaghetti squash, halved and seeds scooped out
- 1 teaspoon olive oil
- salt + pepper
- 1/4 cup fresh basil
- 1 clove garlic
- 1/2 juiced lemon
- 1 jar organic marinara sauce
- 1 lb. lean ground turkey (I added)
Preheat oven to 400 degrees. Brush the inside of squash with olive oil, salt + pepper. Place cut side down on baking sheet lined with foil and bake 45 minutes. Once strands scrape off with a fork easily, squash is ready. Cook ground turkey, drain then add marinara sauce to sauce pan and heat on medium. Pulse garlic + basil + lemon juice in the food processer. Then add to marinara.
Scrape strands of squash then place back into the cavity. Add 1/2 cup meat sauce. This can totally be done without the turkey too.
I made a side of sautéed mushrooms + red onion + fresh green beans. Yummm-o.
Trying to come up with meals that will feed me + my family is a little challenging at times. I’ve been managing by using our classic favs, but throwing a Kaia spin on them. Cory + Bailey had spaghetti noodles with their sauce. I tried a little bite to see if I felt deprived with my squash. The answer was NO. This meal to me, is comfort food. So good, and I didn’t feel like I gained 10 pounds when I was done 🙂
I saved the other half for dinner tomorrow night.
See you tomorrow for {wishlist Wednesday} haven’t don’t one of those it a while 🙂
xoxo stacyb
