I hope everyone had a relaxing Labor Day Weekend:) Mine was just about the epitome of relaxation!
Though it started out with a sleepless night shift (No sleep=bad for my metabolism!), it got pretty awesome after my 5 hour nap:)
I had to go up to Potrero Hill and got to enjoy this gorgeous view of San Francisco, it never gets old seeing this!
I stopped by Whole Foods on the way home and went a little crazy…
Went in to get coconut flour and came out with:
- Coconut flour (I did one thing right!)
- Synergy Raspberry Chia Kombucha-my new favorite drink, I love the chia in it.
- Vegan Carob Chips-perfect for when I just really really really really want a Hershey’s Kiss: my weakness
- Metromint Cherrymint and Chocomint- I brought the Cherrymint to the park with me on one of the only hot days in SF, so refreshing!
- Lydia’s Organics Sprouted Cinnamon Cereal-I’m obsessed, who knew sprouted nuts and seeds could make such great cereal?
- I also got a Nana’s NO gluten-free chocolate chip cookie, but I didn’t come out with it because I ate in while shopping:)
Sunday was spent at Dolores Park with friends, enjoying the rare sunshine:)
Followed by some sprints in not-so-sunny Golden Gate Park
That was my second workout of the day, and afterwards I was STARVING!! I wanted some hearty comfort food after running in the cold, and came up with a clean cream sauce to smother some turkey in:)
Fauxfredo Pasta Sauce
1 tbsp. Extra Virgin Olive Oil
1/2 medium red onion, chopped
3 garlic cloves, minced/crushed
2 tbsp oat flour
1 cup vegetable broth
3/4 cup plain greek yogurt
pepper, to taste
- Heat the oil in a medium sauce pan.
- Add the onions and allow them to soften for about 5 minutes.
- Add the garlic and heat it for about one minute.
- Combine the oat flour and stir.
- Add the vegetable broth and stir until combined.
- Turn the heat on low and allow the sauce to thicken.
- After about 4 minutes, add the greek yogurt and pepper.
- Continue to heat the sauce on low until it is at the desired consistency.
I drenched some turkey and spaghetti squash in this stuff! Served with roasted brussels sprouts and fresh tomatoes, it’s just good, clean comfort food. A perfect way to officially say goodbye to summer, and hello to autumn veggies:)