WIAW

Wednesday already!? I feel like I just did I WIAW post! I’m linking up with Jenn to show you what I ate…all day Tuesday.

First let’s start with the workout because that came before any food – I headed out for day 2 of my 1/2 marathon training plan and tackled 3 miles. Recently every single time I’ve run I get a horrible pain in my hip flexor. For the rest of the day it throbs and I have to semi-limp (I’m also a tad bit dramatic) and it is extremely uncomfortable. Any ideas from you runners??

Breakfast: Protein Shake from the gym – Banana Protein, Crunchy Peanut Butter, Soy Milk, Ice & Fat-burner supplement

Speaking of peanut butter – I posted some useful information on my FB yesterday – Time to stock up PB lovers!

Lunch: Whole Wheat Tortilla w/  bbq sauce, caramelized onions, leftover chicken & mozzarella cheese

Snack: Popcorn

Dinner: Zucchini noodles w/ meatless meatballs, marinara and nutritional  yeast. I also baked zucchini sticks with marinara (egg whites & whole wheat panko)

Dessert: S’mores bowl – graham cracker sheet, marshmallows, dark chocolate chips – Microwave for 20 seconds

If you can’t have the real thing, this will satisfy your craving!

The weather is starting to cool down so I wore this

Long sleeve shirt with lace back: Forever 21

Ripped Jeans: Citizens of Humanity

Tan Boots: Nordstrom

Necklace: So old I can’t remember but probably Forever 21

Short hair: Unfortunately, me.

Adam kept telling me my hair was getting too long (pretty sure he was annoyed it was everywhere in the house) so I decided to cut my hair.. Well i made a quick decision and just said cut 5 1/2 inches off. WHY? I always do this and get mad at myself.. I like long hair because my hair is thick and looks like a poof when its short…so long story short I will be growing it out, again.

QUESTIONS: Have you ever regretted a haircut?

Peanut Butter Chocolate Chip Ice Cream

What a weekend! Irene came and tore up Hoboken – although we are very grateful because it could have been a million times worse. Here are a couple pictures of the damage.

Lots of flooding – but everyone is safe! Since we live on the ground floor we did have a mandatory evacuation so we headed to Adam’s parents for the weekend. Luckily for us we came back to power and just a messy hallway!

Before we left on Friday Adam cooked me dinner! This was the second time he has attempted to cook since we’ve lived together so this is BIG news.

(It’s not burnt – those are blue corn tortilla chips) – Enchilada Casserole was his pick and it was GOOD! Besides the amount of cheese that was used the recipe was extremely healthy. Greek Yogurt, shredded chicken, veggies, corn tortillas, enchilada sauce and jalepenos were the main ingredients – it had a nice kick and I could tell he was proud himself. I was proud too 🙂

Before the storm hit we tried to go to Yogurtland because it had just open. Well of course, they closed early.

In the words of Stephanie Tanner, How Rude.

I knew what I had to do as soon as we got home. I had to break out the Ice Cream Maker. I only used a few ingredients

and it turned into this

Peanut Butter + Chocolate = AMAZINGNESS (its a word). Oh did I mention it was dairy free?? No sad belly here!

Peanut Butter Chocolate Chip Ice Cream  (dairy free – vegan)

Ingredients

• 1 cup of Light Chocolate Silk
• 1 cup of Unsweetened Almond Milk
• 1/3 cup Peanut Butter (I used White Chocolate)
• 1/3 cup Agave Nectar
• 2 pinches of Xanthan Gum
• 1 tsp of Vanilla Extract
• 1/4 cup chocolate chips (or more)

Directions

• Blend all ingredients except chocolate chips in blender

• Pour into your ice cream maker and use as directed
• Once ice cream has thickened add chocolate chips for last one minute

• Remove from ice cream maker and add to tupperware

• Freeze for 2-4 hours and serve

Nothing beats this combo. Nothing.

So the moral of the story? When life gives you hurricanes – make ice cream…and don’t forget to watch the prettiest sunset post storm.

Life.is.good.

QUESTIONS: Were you affected by Irene??