Hey everyone! Monday’s OVER! (well, almost) Thank you again for all of your kind words regarding the exciting announcement. If you’d like to read more about 105 degrees check out this article. And YES I do anticipate having a ton of raw recipes and foodgasms to share for all of you while I’m there

Today was pretty standard. I didn’t walk the puppies this morning because it looked like it could start raining any second, so we stayed home and I had a macaroon:

A Cullen juice:

(1/4 gigantic beet, 2 carrots and 1 Fuji apple)

and a nanner with AB:

I have a new favorite raw almond butter (sorry TJs!) so I’ll be sure to snap a pic of the jar for you guys

I started cleaning the casa – I did laundry, moved all the furniture in our bedroom and vacuumed, dusted, cleaned bathrooms and windows- and also made dinner in advance so it would be ready when we came home tonight.

I made guacamole (using the usual ingredients: onion, tomato, mashed cado, lemon juice, garlic powder, hot sauce, cumin, sea salt and pepper)

And pinto and avocado enchiladas from Eat, Drink and Be Vegan. If you don’t have this cookbook yet, I’m thinking you might want to get yourself a copy ASAP. Everything I’ve made from there has been perfection.

I de-veganized the pilot’s enchiladas by adding baked, shredded and seasoned chicken and topped it with organic Mexican blend cheese:

I topped mine with goat cheddar:

I was a little apprehensive about making the enchiladas using small Ezekiel tortillas, but they worked like a charm and not a single one broke in the enchilada rolling process. I also skipped out on using the cashews that the recipe called for because honestly, I don’t want nuts in my enchiladas!

Since I had fresh guacamole in the fridge, I decided to incorporate it into today’s lonchi.

I served it Gena- style on some romaine leaves with a sliced red bell pepper:

And also made a Mexican caprese salad (using grape tomatoes, raw goat cheddar, cilantro, sea salt, pepper, cumin and red chili pepper flakes)

I came up with that idea on the spot, and it was sooooooo scrumptious

I choreographed for Zumba, met with my Shape Up group, did 20 minutes on the elliptical chatting with my friend Jeni, a 20 minute heart opening flow podcast from Yoga Download (followed by 15 beautiful minutes of meditation in child’s pose- even though I do find it difficult to quiet my mind and silence the inner Gina), then taught Zumba, trained a client and came home to the pilot and puppers.

I was SO stoked that dinner was waiting and I didn’t have to cook when I got home!

The enchiladas were incredible:

I also had quite a few of these bad johnnies:

(because nothing goes with carbs like more carbs)   

dipped into this!

Oooooh, and one of these little guys for dessert:

Well I’m off to… chill Have a wonderful night and I’ll see ya tomorrow!

Much love,

G$

Today’s tip: Breathe!!!!! I lot of my clients forget to breathe when we’re strength training. Make sure to exhale on the “grunt” (hardest part) of the movement, like the top of a crunch. You’ll be surprised at how much more effective the workout will become with proper breathing technique.