On Thursday morning, I slept past my alarm again!! I don't know what is happening, but clearly, my iPhone alarm isn't loud enough to wake me anymore. I've been taking CBD oil to help me get more deep sleep, and I fear it's working too well. Anyway, I had to move Thursday's planned 4-mile run to the evening. I'm doing this No Meat Athlete Health Made Simple plan for athletes, and the breakfast was another Blueberry Peach Smoothie. I didn't take a picture this time because it's the same smoothie I had on Tuesday (two smoothies rotate each week on the plan).
I had a TV appearance scheduled for work Thursday morning on the Local 24 morning show. We're celebrating Veganuary at Crosstown Concourse, where I work as the communications coordinator, so I brought lots of vegan dishes to show off. I even got a chance to talk about the environmental and health benefits of veganism! You can check that out here.
After my TV thing, I headed to the office and had a morning snack of Baked Corn Chips with Salsa. For the chips, I just baked corn tortillas in the air fryer with a just a spritz of oil for about 8 minutes (on 350). It's impossible to find baked corn chips for sale around here anymore (Anyone remember Guiltless Gourmet? What happened to those?), but they're super-easy to make at home.
Lunch was leftover Roasted Pesto Veggies over a baked potato (pictured in yesterday's post).
My fruit bowl on Thursday featured blackberries, pineapple, and strawberries with flax seed.
Dinner was SUPER yummy! This Simple Red Lentil & Rice recipe has a hint of Indian spice with cumin seed, red pepper flakes, and fresh garlic. It's loaded with spinach and topped with hot sauce, cilantro, and lemon juice. I served the lentils over brown rice prepared in my new Instant Pot! The rice came out perfectly!!