I wasn’t really planning on going for a five mile run after breakfast…it just kind of happened.
Since we’re leaving for almost a week tomorrow, I’m trying to get rid of the fruit in my pantry and fridge that will surely go south while we’re gone (except for the plantains I bought, I think those will be just perfect for when I get back!).
I decided, since I had a blackened banana on my countertop, I should revert to my childhood-or pay tribute to Elvis?-and make a sandwich that hearkened back to the beautiful summers of my youth. I sliced and stuffed the large banana inside 1/2 a Joseph’s Stoneground Wheat Pita, along with tbsp Justin’s Maple Almond Butter and a drizzle of honey. I paired it with the last of a pint of canteloupe mixed with a pomegranate Chobani.
This was exactly what I needed after a hot run. That fruit was so refreshing, and the yogurt helped replenish my muscles. And the banana was sweet but not too mushy. Oh, and did I mention the almond butter? I want to put my hands in the jar and scoop out handful after handful.
Some people might want to know why I measure out my nut butters. One, because nut butters are still a ‘trigger food’ for me (meaning, if i don’t measure and scoop it out with a spoon, I will not stop until the tub is gone), so it helps me to get one tablespoon out and be done. Secondly, I actually can’t have more than two tablespoons a day before I have a slight peanut allergy, which causes me to break out in a slight rash on my arms. It doesn’t stop me from eating nuts or nut butters because since I can’t have cheese or dairy it’s a vital source of fat and protein for me. I just need to limit it.
Off to prep my dinner, and get ready for work at the yoga studio! Hopefully my instructor can help with my hip abductors!