This is going to be one of those weeks on the go so I needed a prep that would travel well and be super-fast AND Simply Yum.   Some weeks are harder than others in getting ready to meal prep if I am totally honest. Not for lack of desire but lack of time.  Whenever I look at my own to do list – you know, that list I tell you to put yourself on top of, I try to fit in more of the must dos.  Then I remember…I AM A MUST DO! 

That was brought home for me today.  I went to cheer on one of my Rebound participants in her first triathlon and left so fully inspired.  The athletes were amazing.  They not only had a race number written on their bodies but also their age written on the back of their leg.  One gentleman was 80 – he was 80 and participating in a 400-meter swim, a 12.4-mile bike ride and a 5K run.  I also had the opportunity to speak with several of the supporters, all so joyful to be there and route on their family members, friends, and the athletes in general.  I realized then, there is NOTHING we cannot do. 

It was a reminder too not to allow societal expectations or false narratives to get in my way.  With dedication, commitment and will (along with some prayer) nothing is impossible.  No, not everyone will participate in a triathlon but what about that book you want to write, that song you want to sing, that fitness class you want to try (may I suggest rebound), that business you want to open or that food prep and healthy lifestyle you want to begin?  No, you are not too old, you are not too out of shape, and it is NEVER too late. 

Take that first step…. take a chance….DO YOU!

This week’s menu:

  • Breakfast:                    Big berry smoothie
  • Lunch:                         Modified Caprese Salad
  • Dinner:                        Fresh Pesto over Organic Whole Wheat Farfalle
  • Water:                         All Citrus

Big Berry Smoothie:   Started with the foundation of all my smoothies – kale and spinach.  Added 3 ½ cups of unsweetened almond milk, chia seeds, ginger, turmeric, and psyllium husks and let it blend.  Added 1 ½ bananas, 2 dates, and fresh blueberries and let that blend.  Then added frozen blueberries, black raspberries and red raspberries and let it blend all in my ninja blender.  At the very end, I added on heaping teaspoon…ok, maybe two, of Ghirardelli unsweetened 100% cocoa.  It added just a bit of umph to the smoothie…so good.

Modified Caprese Salad:  I love caprese salad but wanted to make it more substantial for lunch.  I put together fresh cucumbers, tomatoes, kalamata olives, and fresh basil.  To continue my effort to get more legumes in my diet I added black beans as well.  I put it all over fresh mozzarella cheese – just two small slices. 

I made a very simple dressing by combining fresh garlic, fresh basil, olive oil and the juice of a large lemon. 

Fresh Pesto over Organic Whole Wheat Farfalle:  I have never made fresh pesto from scratch before.  I found a very simple recipe at  I added a bit more garlic than called for and did a mix of Romano and parmesan cheese and it is very good.  I found this organic whole wheat pasta from Delallo and it held up really well with the sauce.  Very tasty if I do say so myself. 

Water:  Kept the water all citrus this week.  To my pitcher I added one bottle of sparkling water and some fresh ginger with one lemon, lime and half a pink grapefruit. I love how refreshing my fruit water is and how I can have fun with different fruit combinations.

#StrongisBeautiful #SweatisSexy #HealthisHappy


Lentils with Roasted Veggies Ingredients
Lentils with Roasted Veggies Ingredients
Lentils and Onions
Lentils and Onions
Lentils and Veggies
Lentils and Veggies