Monday with a spin and a flash.

Monday morning came quickly after a fun weekend of work (I’m obsessed with my jobs.), birthday parties, late nights, adult beverages, sweaty yoga practice, and flash-mob rehearsals. If you’re local and interested in joining me and a bunch of other yogis in an exciting, high energy flash mob scheduled for the end of October, join us for rehearsals at Yoga Passage! More information is on the Facebook page, we meet on Sunday nights at 6.

My week started with a 6 am RPM spin class and a cookie.

Breakfast cookie:

  • 1/3 c. rolled oats
  • 1 tbsp. vega protein powder
  • 1/2 banana
  • 1 tbsp. cocoa powder
  • 1 tbsp shredded coconut
  • 1 tbsp. almond butter
  • splash of almond milk.

Mash together, spread onto a plate, refrigerate uncovered overnight and top with cocoa bliss and raspberry chia jam

Then it was right to work for the morning, school in the afternoon, then back to Yoga Passage for a quick Ashtanga practice. I stumbled upon this article which might come in handy for those of you not to familiar with all the yoga lingo. I learnt some new stuff as well.

The nice thing about morning shifts is that I get home at a reasonable hour and am able to eat dinner off of a plate as opposed to from a Tupperware container.

Omelete with goats cheese and salsa verde — excellent combination and a simple salad of romaine, tomato, and garlic stuffed olives (obsessed) with roasted garlic dressing.

House Keeping.

Excited as I am for school having finally started, this week doesn’t really count. This is the house keeping week where professors explain the layout of the class, tell us which textbooks we need (always the expensive ones) and spells out the NO. CELLPHONE. POLICY.

Sunday breakfast: Overnight oats

1/2 c. oatmeal, 1 tbsp. chia seeds, 2/3 c. almond milk, 1 tbsp pumpkin seeds}Soak overnight
+ bananas, raspberries, nectarine and grapes


Spinach, roasted green beans, roasted beets,  Sweet Dijon Salmon, goats cheese, hummus and crackers

My house has been a construction zone for the past two weeks. My lungs are coated in saw dust, wood staining fumes AND paint fumes. But my house looks fantastic. I’ll put up pictures when it’s not in shambles.

Because of renovations, my parents had to camp out in the living room right next to the kitchen. Obnoxious as I am, I couldn’t bring myself to bust out the blender when they were still sleeping ten feet away.

Absence makes the heart grow fonder. Sunday night they moved back into their bedroom and Monday morning after a sweaty 6 am spin class, I blended 1/2 banana, 1/2 c. blueberries, 1 c. almond milk, 1 tbsp. peanut butter, 1/2 scoop vega sport performance protein, and ridiculous amounts of spinach.

It’s getting cooler in Calgary so though delicious, I had to crawl under the covers for a bit next to the space heater for a while. I have Raynaud’s phenomenon, when the cold causes blood vessel spasms and blocks the flow of blood to your extremities. After this smoothie my fingers were ghost white and numb. Worth it.

I spent the bulk of the morning putting my room back together (I was living out of my laundry basket in my basement for the last two weeks) and made a quick lunch before heading to school.

Brown rice tortilla, tempeh, tomato, spinach, hummus and Dijon mustard with grapes and snap peas. The Brown rice tortillas are awesome for quesadillas or tortilla pizza type things but are not meant to wrap things up.

Have I mentioned how obsessed with my schedule I am? I love it. After class yesterday, I headed to Yoga Passage for the 5:10 Ashtanga 2 class. It’s a shorter class, 60 minutes, opposed to 75, but perfect after my morning spin class which twists knots in my hips every time.

I think that catches us up!

Easter Weekend

Hello! Long weekends are so pleasant, especially when there isn’t much to do in terms of school work. I have a 500 word paper and one last exam before I leave for Hawaii on Thursday, but nothing that I’m stressing over.

Food things:

Sprouted wheat toast with tahini, dates and honey before Ashtanga on Friday

Spolumbos chicken sausage + leaves — made delicious with this dressing.

Saturday began with overnight oats with chia seeds, vanilla, raspberries, banana, peanut butter and granola. After breakfast I went to my first spin class in months and my butt is killing me. Thought you should know.

The rest of my Saturday was spent doing some last-minute shopping for Hawaii, a little bit of school work and this:

Spur of the moment decision to lose six inches! So much for my fixes for post-gym greasy hair.

I’m trying to clean out my fridge before leaving for Hawaii. It is packed with vegetables, I have a plethora of fruit and some dairy products that need using up.

Saturday Dinner

*please note that these measurements are approximations because I don’t normally measure when I am cooking.

  • 1 c. brussels sprouts
  • 1/3 c. vegetable broth
  • 1 tsp butter (coconut oil/ olive oil would work too)
  • 2 tbsp. dried cranberries
  • 1/4 c. salted pistachios
  • pinch of dried thyme
  • pinch of garlic powder
  • 1/2 tbsp honey

Add brussels sprouts and vegetable broth into a small sauce pan. Cover with a lid and simmer on medium heat until sprouts are tender and liquid has evaporated. Add butter, honey, garlic and herbs. Toss and allow sprouts to brown slightly. Mix in dried cranberries and pistachios. Serve and devour!

Breakfast this morning was Crepes (this recipe, subbing spelt flour for all-purpose) with home-made lemon curd, almond slivers and raspberries.

Back to the grind tomorrow. Only four more days!!!!

Take my Breath Away

Is it even possible to have a bad day when you eat a COOKIE for breakfast?

Rolled oats, mashed banana, almond butter, shredded coconut, cocoa powder

mash – spread onto plate – fridge – overnight – dream of cookies

drizzled with coconut butter and a sprinkle of cocoa nibs

I went to spin mid-morning for some murderous hills. Hurt SO good. I was a sweaty, breathless mess by the end of class and hobbled away from my bike a new woman.

reason # 964894840 my mom is amazing, after my hunger induced temper tantrum yesterday, she stocked up on a bunch of fruits and veggies (so that I would stop complaining that there is no food) and made me home-made chicken soup with quinoa

My hideous, paint-chipped nails are staring at me from the keyboard, pleading for some attention. Goodnight!

That time of year


As promised, I treated myself to juuuust under 12 hours of sleep last night. I run best on 7-8 hours of sleep, like most people, and while I’ve been in BED for that amount of time the past few nights, I haven’t been able to sleep very well. I’m all caught up now though!

I woke up to eat with the breakfast club

Yogurt, oats, trail mix, banana. Old favorite, remember when I had it every day? I topped it with honey and people peanut butter.

Pitter Pattered around and went to SPIN! I’ll admit, I think the seasons change has finally hit me and I’m growing lazy, glad I made it to class today though!

Home-shower-lunch time already!?

It’s also that time of year where I find I have to force myself to eat veggies. Where salad beasts used to live, bread has taken over

mmm bread. with cheddar, hummus and tomato plus my new favorite drank

tall, pale and pumpkin

  • 1/2 large, ripe pear
  • 3/4 c. almond milk
  • 1/4 c. pumpkin**
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract

**I freeze my pumpkin into ice cube trays each ‘pumpkin cube’ is equal to two tablespoons so I used two cubes for this smoothie. I think that the frozen pumpkin is important for the texture of this smoothie

I went to work for the afternoon and got home with serious hunger pangs! Usually I feed myself while I’m at the cranky/ low blood sugar feeling stage of hunger not the gnawing at my stomach lining stage! Must have been all that spinning this morning!

Luckily I had dinner together in 15 minutes, SERIOUSLY!

Miss Oh She Glows posted a recipe for vegan pumpkin mac n’ cheeze, she’s not kidding about this sauce, it’s delicious!
I just finished off the last German Chocolate Brownie from Thanksgiving, I’m shocked they lasted so long. They’ll be missed.

Water Works

aaaaand it’s Tuesday. Actually, it’s Wednesday morning, must get to bed!

Sleep was so weird last night! Constantly taking sweaters and socks off, putting them back on, turning on the fan, turning off the fan, squeezing into the fetal position FREEZING, boiling, sweating, shivering.

Up at 6-thurdy for meal one.

Weetabix, granola clusters (OBSESSED), cinnamon, banana, almond butter, sucanat, almond milk

Walked to spin, spun, and walked home. I was thinking on my way back how utterly dehydrated I am and I should work harder to get more water into me! Then it started to rain. d’oh.

Came home, rehydrated, to the point that I felt 6 months pregnant, showered and whaddya know it was time for lunch

sautéed spinach, mushrooms and broccoli, wild rice mix, trail mix and goats cheese

I had to trade Karma cleaning shifts this week because my family is having Thanksgiving dinner on Sunday. My shift today was at 9:00 -bizzare because I’m usually in bed by this time- and since I was going to the studio anyways I caught the 7:30 hot class.

Once I finally made it home, I made a warm bowl of oat bran with a heap of cocoa bliss on top.

I’m going to sleep like a baby tonight!

Earth Wind and Fire

Ba de yasay do you remember

Ba de ya dancing in September

The thing about a 6 a.m. spin class, you have the songs stuck in your head all day long!

It’s sunny, brisk and WINDY this morning.

The air is moaning and murmuring outside, I don’t think that there’s even a point in me doing my hair for work today. I certainly will not be wearing a dress.

Apple cinnamon oats with almond butter — to warm my soul

Ba de yagolden dreams were shiny days

Somewhere over the Hump

I was so ready to MOVE following yesterday’s unplanned (but much needed) rest day. Spin class was the best one yet. I’m new to it, <10 classes, but I feel like I’m finally at the point where I don’t feel like I want to die/cry/vomit/leave the entire time. Today, I just closed my eyes and let it burrrrrrrrrrrrrrrn. On Wednesday (hump day) spin classes, hills = humps and we are biking OVER said humps! Or so the teacher says. It still amazes me that she can TALK the entire time, as I gasp for air in the back of the class.

 Home from work with dinner happening in the oven. This morning, I ate my breakfast, digested while watching the Food Network and then had time to get started on tonight’s meal before going to the gym. Life is rough some days, I tell ya. I was aiming for a mediterranean meatloaf of sorts and it turned out delicious. Toot, toot. <that’s my own horn.


Mediterranean Turkey Meatloaf

1 tbsp olive oil
1/2 red onion, chopped
1 small tomato, chopped
2 c. spinach
1 clove garlic, minced
1 tbsp basil pesto
1/4 c. greek yogurt
2 tbsp hummus
1 egg, beaten
1 lb ground extra lean turkey
1/3 c. rolled oats
1/2 c. crumbled feta cheese

DIRECTIONSHeat olive oil at medium heat in a skillet. Add onions and cook until slightly golden brown. Add tomatoes, garlic and spinach and continue to cook until most of the liquid evaporates. Cool completely. In a small bowl, combine greek yogurt, hummus, pesto and egg. Mix together the ground turkey, the yogurt mixture and the cooked vegetables in a large bowl. Add oats and mix completely. Be gentle and do not squeeze the meat between your fingers, mix with a fork if necessary. Gently fold in feta cheese and form the mixture into a loaf on an oven safe dish. Cover with aluminum foil and bake at 350 for 50 minutes. Remove the tinfoil and broil on low for another 10 minutes

Enjoyed alongside some potato salad: steamed potatoes dressed with olive oil, lemon juice, oregano, garlic, salt and pepper and some camera-shy wine.

Such a delicious, sit-back-and-rub-your-belly kind of meal!