Ship’s Log–June 30th

PicShells

I took today as an honest-to-goodness rest day, which I do so rarely, using the spare time to get my dying rack set up outside and bake a double batch of whole grain blueberry muffins using some local berries that I had picked up at the farmer’s market yesterday.

It was a lovely day, full of beautiful food and two more World Cup matches playing out in the background.

Fitness:

  • 30 minute walk in the  park

Breakfast:

  • Tofu scrambled with red onion, garlic, tuscan kale, and Daiya cheddar shreds
  • Ezekiel sprouted grain English muffin
  • Smoothie: banana, pineapple, frozen mango, flax seed, almond milk, and mint infused water
  • Coffee with vanilla stevia and almond milk

Lunch:

  • Tabbouleh on a bed of red leaf and romaine lettuce dressed with Sicilian lemon white balsamic
  • Green olives
  • Hummus with rice crackers and snow peas
  • Red grapes
  • Cold brew New Orleans style coffee with vanilla stevia and almond milk

Afternoon Snack:

  • Fresh baked corn & whole wheat blueberry muffin
  • Rice crackers

Dinner:

  • 1 vegan hot dog in whole wheat bun topped with Swedish mustard and sauerkraut
  • Cole slaw
  • Sam Adams Summer Ale
  • Handful of jelly beans

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