An aside before I begin: the March edition of my Menuism column is now up! This month’s article contains my top five salad-free ways to eat more raw food. In addition, I’m currently featured in an Ask The Experts column, with some tips on winter eating and veggies that taste great raw.
It seems like it’s been forever since I’ve written about P90X, but if you were curious, yes, Matt and I are still doing it. Long story short, I am not getting any physical results. No weight loss, no leaning or toning, nada. I DO feel stronger and fitter on the inside, but on the outside, not so much. It feels good, though, so I’m committed to finishing the program. We’re about to start Week 12 tomorrow, but I’m using this post to catch up on “leftovers” from February. Can you tell how monstrously busy I am lately?! I wouldn’t trade it for anything in the world, though—good things are brewing for my future.
(Above: pre-Valentine’s flowers from Matt!)
Matt and I got our usual take-out order from Bo Ling’s the night before leaving for San Fran. I love the Singapore noodles, and he’s a veggie fried rice guy.
I put some banana-almond-flax pancakes in the dehydrator one Saturday night, and the next morning we ate them with a fresh raw blueberry compote.
That same Sunday, it was beautiful outside, so Matt and I decided to have a little picnic.
We need to have picnics more often, I think!
(Eek, makeupless pic, sorry!)
On a not-so-nice-out day, this white bean minestrone warmed us up.
One Monday night, I went out for sushi with Callie of Rawxy. (If you’re not familiar with her blog, get acquainted!) She started out with a seaweed salad…
…and then we shared a platter of veg sushi.
It was not my favorite sushi ever, but the inari we had for “dessert” made up for it. Callie had never tried inari before, so I was happy to introduce her to it!
When I won a giveaway from Gone Pie Vegan Bakery on their Facebook page, little did I know the prize would be four huge cashew butter cups, two massive gluten-free chocolate chip cookies, and a duo of dark chocolate truffles. NOM! Thanks again, Gone Pie!
Lastly, I made this raw pizza for me and Matt with a sprouted buckwheat crust, sundried tomato marinara, “caramelized” onions, kalamata olives, and cashew cheese. Raw pizza prep can be a real chore sometimes, but it always pays off in the end!
I’ll be back soon with more glimpses of our workout fuel!