Leftovers for Salad

These days I physically feel incapable of standing for more than 5 minutes (36 weeks preggos here!) so lunch has to be easier and faster than ever before. My legs and feet and back literally start throbbing and hurting if I stand any longer than this.

Thankfully I had leftover salmon and sweet potatoes from a dinner my hubster cooked earlier this week so I threw these in with a chopped up Persian cucumber and 1/4 of a beautifully ripe avocado. A little shake of some Extra Virgin Olive Oil, salt, pepper and a final squeeze of lemon drizzle – and DONE.

Delicious, healthy, aesthetically pleasing to the eye. And easy on my digestive system which has been very sensitive these days!

30 Min of Yoga = Marination Time

Half Baked Harvest’s Moroccan Lemon Chicken Marinade 👌🏽

A process that’s potentially working itself into a regular routine of mine in our new pandemic normal is food prepping right before a home workout and letting meat marinate for the duration of that workout (usually about 30 min for me).

Continue reading “30 Min of Yoga = Marination Time”