I am happy to report I’ve finally gotten my groove back on at the gym. I now go about 4 times a week, which means my meals have gotten heartier to keep my voracious appetite at bay. Lunch will usually consist of a mountain of greens and veggies with a carb and protein of some sort – not really rocket science.
I’m not the kind of person who goes to pump some iron, though I do enjoy squats and deadlifts, and if you follow me on Snapchat you’ve no doubt heard me gush on about calisthenics and the sorts. I’m a classes girl. Barre, functional fitness, yoga. I love them all, and I book them in advance which means I have to get up from my bed, so it cuts the lazy snoozing option as if I don’t go I don’t get my money back – nothing keeps my motivation high quite like it!
Anyways, back to food. This is my new favourite salad bowl.
It’s almost crazy to even call this a salad, there is just so much going on. Crunchy tortilla chips meet juicy goji berries, creamy avocado and tender wild rice with meat-y black beans. Quite a mouthful just to say it! Plus there is spinach bathed in a minty yogurt sauce that I could, and have, eaten by the spoonful. Just like this salad, I am several layers of weird.
Crunchy tortilla chips are my kryptonite. I honestly cannot resist them and their salty crispness. Leave a bag by my side and it’ll be gone before you know it, and paired in this with Mexican inspired black beans and avocado? It just makes my heart sing. I can eat a whole bowl of this everyday and never stop loving it. Truth.
For my meat-y friends, this is perfect served with some grilled chicken breast that is simply seasoned with herbs and paprika. For my veggies out there, it is perfect as it is as well, so do whatever floats your boat.