Thursday morning started with a 6-mile run (with the last two miles at tempo pace!), so I fueled with a Peanut Butter Chocolate Chip Larabar at 5:15 am and then headed out the door at 5:45 am. Afterward, I had my usual post-run white rice for carbs, followed by coffee and a Mixed Fruit Smoothie (banana, blueberry, raspberry, chocolate protein powder).
Morning snack was Baked Corn Chips (heated in the air fryer) with cauliflower queso by Good Foods and salsa. A friend brought the queso to the vegan potluck on Sunday and sent me home with what was left. It's all whole foods-based (mostly cauliflower) and really yummy!
Lunch was another Baked Falafel Wrap (with hummus, tomato, avocado, and olives) and baked Purple Sweet Potato Fries (with ketchup!).
In the afternoon, I had a bowl of fruit (mandarins, blueberries, kiwis) and some dark chocolate.
And for dinner, I had a really fantastic bowl of Hawaiian Red Beans & Rice from the Health Made Simple plan. This has kidney beans (prepped in my Instant Pot), brown rice (also made in the Instant Pot), red cabbage, and spinach, and it's topped with grilled pineapple and pickled onions. Really satisfying. This recipe made extra, so I froze some for a quick meal later in the winter!