Parfait

This morning I drug my butt out of bed to hop into the pool. I had a great swim and am noticing I’m getting stronger. For breakfast I made banana soft serve overnight oats parfait a la Angela at oh she glows.

I haven’t made a parfait like this in a while and it was good for a change. Last night I mixed 1/3c of rolled oats with 1c of skim milk, 2 tbsps chia seeds, 1tsp vanilla and a sprinkle of cinnamon in a bowl. I covered the bowl and put it in the fridge overnight. This morning I pulled it out of the fridge and mixed in two spoons of Farro, then set it aside. In my mini food chopper I put 1 frozen banana, sliced up, a splash of milk and 1 tbsp roasted carob powder. I mixed it until it was blended and resembled soft serve, then layered the oat mixture and banana mixture in a glass and sprinkled coconut on top. This is the perfect summer breakfast.

Lunch today was simple, tasty, and involved more peanut sesame hummus. On the side I had asparagus, red pepper and another flax pita.

I packed the last of my yogurt with a homemade spicy chocolate energy bar mixed in for my afternoon snack, with some dry cereal to sprinkle on top.

It gave me the energy I needed to do level 3 of Jillian Micheal’s 30 day shred and level 2 of her yoga dvd. I was a little sweaty after.

For supper I cooked the last of my shrimp with garlic. On the side I had roasted butternut squash and steamed brocoli.

Dessert was a couple of medjool dates stuffed with crunchy peanut butter. It hit the spot.

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About richelleludwig

C.H.N. Certified Holistic Nutrition Consultant, Cognitive Approach Practitioner
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