Hello from Treasure Island + This Week’s Eats

Good morning and happy Friday!

We are in Treasure Island, Florida for the weekend. One of girls on our management team is getting married on Saturday evening on St. Pete Beach so a group of us yogis made the trek down to celebrate with her.

We are sharing a two bedroom condo with Dorie and another one of our teachers. There’s a bit of a cold front passing through and the high is only 68-70 while we are here. It makes for incredible cool weather with low humidity (yay for running!) but we’ll see if we can hang on the beach. It’s quite windy.

We are only here for a long weekend but if you have any suggestions on things to do/see or where we should eat tonight, I’d love to hear them!

I’ll take you through a quick overview of what we’ve been eating to wrap up the week.

Breakfast

Sweet potato breakfast bowl along with tea with collagen. You can most definitely taste the collagen in the tea/coffee but I am getting used to it quickly.

Two eggs cooked in Kerrygold, two mini paleo banana bread muffins with almond butter and grapes.

Airport breakfast of a piece of zucchini bread that I bought from the refreshment stand. I topped it with Wild Friends Sesame Cranberry Peanut Butter (I never travel without nut butter packets!) and a banana from home. I say “refreshment stand” because we flew Allegiant out of Concord and that was truly the only food option. The bread was homemade and delicious! Our flight was delayed a couple of hours so we had a lot of time sitting in the tiny terminal but I was able to crank through a lot of work so that was a plus.

And finally, this morning’s breakfast is chia pudding, granola, almond butter and strawberries. We went to Publix yesterday so that we had snacks and breakfast options for the weekend.

Lunch

Lunches were good this week. I roasted beets on Sunday so they were the main star of the show. Here’s a bowl with leftover “all the green things” salad from Sunday dinner topped with leftover lemon quinoa grain blend, beets, pistachios, goat cheese and hummus.

Spinach, quinoa, beets, avocado, sliced almonds, dried cranberries and a sesame ginger dressing.

Leftover kale and lentil salad from a dinner you’ll see below topped with avocado, pistachios, dried cranberries, beets and hummus.

Grouper on a salad when we got to Florida yesterday.

Dinner

This was a Blue Apron Southern Italian fish stew that wasn’t my favorite (I don’t know that fish stew will ever truly be + I don’t love capers) but the pizza bianca on the side was to die for! It was made from pizza dough that you rolled out and baked with a brush of olive oil. I also added a garlic herb seasoning and shredded parm.

Blue Apron seared chicken. It was supposed to be served with an arugula radish salad and cooked lentils. Unfortunately, I waited too long to use my arugula and it got icky so we made a kale salad instead and then decided to add the lentils in with it.

Blue Apron shitake burgers with miso mayo and roasted sweet potatoes. I always love Blue Apron burgers. They have the best mix-ins and sauces.

And finally, we stayed in last night and ordered pizza from Britt’s Pizza. It was delicious!

Etc.

Sunflour iced tea and oatmeal raisin cookie. I had an hour between appointments on a beautiful 80 degree day so I decided to sit on their patio and wrap up a project.

And that’s that. I think I’m going to figure out a workout option for this morning and then enjoy this gorgeous day in the sun!

Beets…love them or leave them? And if you love them, any favorite ways to eat them?

Capers…love or leave?

Favorite burger mix in or topping?