Sitting down at the end of a day filled with picture day, a
team meeting, another dream-like predawn run with my running buddy, Talia, and
a myriad of teaching duties sprinkled throughout another eat-in/ play-in lunch
due to the extreme heat, I felt so weary.
Only Wednesday but I’m ready for the weekend! Trying to listen to my
body, I surrendered to an early bedtime.
But first here is the gluten-free menu we enjoyed…
Day 17
Breakfast: Recovery
shake (kefir, milk, banana, unsweetened cocoa and honey…I’m out of homemade
peanut butter, the weekend needs to come so I can make more!)
Lunch: Leftover
eggplant
Dinner: Grilled wild
salmon, stuffed potato, green beans, roasted corn and sautéed mushrooms
Dessert: Leftover cheesecake with fresh mango and whip cream
Thursday was another tiring day. Though slightly cooler, we did not break 90 today, but
almost. Hopefully a restful
weekend is all I need to restore my energy levels. In the meantime, we kept gluten-free one more day.
Day 18
Breakfast: Recovery
shake (milk, banana, unsweetened cocoa and honey…I’m out of homemade peanut
butter and kefir now!)
Lunch: Leftover
veggie stuffed potatoes
Dinner:
Poached eggs over polenta with Comte cheese, green olives and herbs
Dessert: I imagine
we’ll polish off the rest of the cheesecake later!
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