broccoli | fitnesscrEATures

I’m so excited I finally got a running skirt! Ask anyone, I’ve been whining about how I want one SO badly! I finally caved, and, best part – it was only $17. Win.

Of course, I had to text people to get approval, and I did! Much love to TJ Maxx and the Avia brand running skirt and moisture wicking tank.

Yesterday was full of lots of fun and shenanigans. Shopping ensued, and so did the infamous stop off at Jason’s Deli where, somehow, this wound up in my possession. I told my mom it was froyo (Mom, I thought it was!!) and she told me it was definitely not. Whoops, there I was thinking I wasn’t being that bad, but I was!

Perfect for a hot summer day.

Last night, I put off my run until about 8:15 – something I never do. I see now, why I do it as soon as I get home from work. Running that late, or some other unknown factor, caused me to really not enjoy my run. In fact, the whole time I kept thinking, “How much longer until I’m finished?” It’s annoying to have those kinds of runs, but like everyone has confirmed, it just makes the great ones all that better! I also sweat like crazy, which was odd, because I knew I was dehydrated yesterday. I neglected my beloved CamelBak. Sorry, friend.

To end the night, I cooked up some sweet potato hash browns and my boyfriend steamed some broccoli. Delish.

Ugh. I love side dishes so much, and those two foods really hit the spot. Sweet potatoes are so versatile and I eat them so much! I mean really, just stare at these for a little bit and you’ll never wonder why I am so in love.

They’re super easy to make, too, and for all my Paleo friends, they’re Paleo! 🙂

Do you have a running skirt?

Which do you prefer – chocolate or vanilla ice cream? Indecisive Meghan prefers both. 🙂

Would you rather eat sweet potatoes or broccoli? Or neither??! << Don’t hurt my feelings and tell me you hate broccoli. I love the stuff, always have, always will!

-Meghan

Sunday was a day for experimenting and improvisation! Upon waking up, I made an omelet for my boyfriend and me to share. I just sautéed up some onions, red and green peppers, and mushrooms!

Those smell so good – and I just use a little bit of olive oil and salt and pepper to season them. Then I poured three eggs on top and threw on some spinach.

Once it’s cooked all the way through, I flip it in half, smash it down and serve it! Voila!

Strawberries and blueberries are really doing it for me lately. They are so yummy! Oh, and I topped the omelet off with some avocado for staying power.

After running a few errands with some friends and getting my nails done (YAY, it was needed desperately!), I pondered on some dinner choices. I used my co-bloggers Paleo cookbook to find something fun to make – and I found something that sounded so wonderful:

After Kroger management searched far and wide for the garama masala with no luck, we gave up on trying to make this recipe. We even called Publix and they didn’t have any either. Sheesh. I guess I’ll know from now on that I can’t count on grocery stores to carry this spice. Anyway, with salmon to cook still, we picked up some veggies and figured we’d just make a simple salmon dish.

Roasted Broccoli, Mushrooms, Sweet Potato Chips and Dijon Mustard Spiced Salmon

I put sliced mushrooms and broccoli on one pan (very important that parchment paper is used – not foil!) to bake for 16 minutes. They were both tossed in olive oil, salt and pepper.

The sweet potato chips are a bit of a time consuming task – but worth it! Once peeled, the potato goes into a food processor to create slices (much easier than doing it by hand!!).

I laid every single one out individually, and of course, didn’t get a picture because my hands were covered in olive oil, cinnamon and sea salt. They came out perfectly.

The salmon was a bit of a wild card. What were we going to do to make it? We had some Dijon mustard leftover from last week’s recipe and wanted to incorporate that flavor because it really added a kick to the salmon. So, we covered salmon in that, olive oil, and every spice we could find! I think it was basil, parsley, pepper and salt…