WIAW: Well Actually Tuesday

WIAW is back. Thanks, Jenn



After several failed attempts to evade my alarm, I pried my eyes open one-by-one. With mismatched yoga apparel on and a Yogitoes towel in hand, I spent the following hour depleting my body of any and all liquid. That, my friends is what a Hot Power class will do to you. I then tried to salvage what I could of my previously presentable hair and drag myself to work; rosewater spray saved me in the office.

Sweating front row

Sweating front row



A few meager endeavors to replenish my liquids occurred while working at my desk.

Infused water. It's like it's spa day in the office

Infused water. It’s like it’s spa day in the office

One for me. One for my colead

One for me. One for my colead

Green monster

Green monster


Noon on the dot:

Hangry monster attacks. Need.lunch.now. Luckily, I was overly ambitious this past weekend and did meal prep. Very rare occasion, folks.


Roasted Tomato Zucchini :

  • Spiralize two zucchinis


  • Add can of fire roasted diced tomatoes to frying pan


  • Sautee tomatoes with bell peppers (any additional vegetable), cumin, pepper, salt, and nutritional yeast


  • Add protein of choice (I used Beyond Meat from Whole Foods)
  • Top spiraled zucchini noodles with sauce


  • Bon appetit



Not far and few between. Chocolate. And lots of it. Sorry, I consumed my little treats too quickly to photograph.



Tomatoes are my favorite food, if you did not already know. And I prefer to say food because they’re technically a fruit not a vegetable, and when they’re compared with other fruits its a tough call. I digress, tomato salad with balsamic glaze and a faux chicken salad. Delish.

Summer on a plate

Summer on a plate



And then these happened just because. There’s never a wrong time for coconut. Martha Stewart circa English basement in North Dupont. Crazier things have happened?



How is your Wednesday shaping up?


I have to tell you that some magnificent, little bites of heaven have been on my mind–and a little too frequently than I’d care to admit.  There’s something elegant about macaroons, as if they should only be held in the chicest of hands, though it’s impossible to limit yourself to just one at a time. I may have just developed a palette for coconut but I’m certainly not hating it. What I’m not fond of is the $8+ package of macaroons at Whole Foods. A dollar per macaroon?? That’s too painful for my wallet, even for my coconut obsessed brain. Hence, why I decided to take matters into my hands.


Behold the macaroon experiment of 2013…



I poured over a myriad of healthified macaroon recipes and decided to both adapt a few and test the variances.


The base of all of the macaroons was:

  • 1 egg white
  • 1 cup of shredded coconut

The variations included:

  • agave syrup
  • banana and agave syrup
  • banana




Bake 350 degrees for 20 minutes or until golden.

image_2 image_3


I have to say the banana was my favorite. Naturally sweet and fruity. But you can sweeten with agave or sugar to your heart’s content. Let me know what variations you try or think up!