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Day in the Life || March 18, 2015
6:45am: Last of five alarms go off.
7:00am: Bounce out of bed. Pour a glass of cold water. Make a hot cup of pour-over espresso roast coffee. Put away clean dishes.
7:15am: Drink said cup of coffee while straightening my bed head + getting ready for work.
7:45am: Make toast + pack a snack.
gluten-free toast + local almond butter + reduced-sugar apricot jam + hemp hearts
7:55am: Running a bit late to work… that extra sleep felt so good though!
8:00am – 1:00pm: Work
- 8:30am: Scarf down toast
- 11:30am: Late snack (banana + chia/flax peanut butter + golden raisins)
1:00 – 2:00pm: Home for Lunch
- Drink apple cider vinegar (diluted!) while cleaning up around the house
- 1:30pm: Eat lunch (leftover brown rice pasta + homemade basil pesto, spinach, zucchini, parm)
- 1:45pm: Pack snack (organic apple + strawberries)
2:00 – 5:00pm: Work
5:00pm: Late July gluten-free chips + organic hummus + a few bites of raw sauerkraut
5:30pm: 4 mile run in the park… drive home: 15 sets of stairs + 20-minute run with the roommate (yay for Daylight Savings and nearly 17,000 steps!)
7:00pm: Make dinner/grind coffee/clean-up kitchen/pick-up messy room
8:00pm: Eat dinner (spinach salad with roasted sweet tater + red onion, avocado, homemade balsamic vinaigrette)
This isn’t the actual bowl of cereal I had, but I took the same combo (with cashewmilk) as a snack to work earlier in the week. Mason jar love!
8:45pm-10:00pm: Work (blog/coaching emails/IIN Immersion Program prep)
While I snapped a few more photos of the latter half of my day, I am so darn particular about photos taken in artificial light. It’s the perfectionist in me – ergh.