This is a Friday night post so it's going to be brief and slightly personal.
CONQUERING DAYS WITH THE RIGHT MORNING ROUTINE
I've been getting up a little earlier to start my morning routine. It's now 5am instead of 5:30am, although today it was more like 5:15am. I've trialed and errored my routine for a couple of months and came to the conclusion based on my daily performance, mood, and how I react to situations that I conquer my day when my morning routine includes both exercise (even if it's just 30 minutes) and progress on my side hustle. So yes my routine is a good 2 hours long, but it's worth it. This week I've worked on food posts as well as setting up the newsletter so it's automated. I have to save time and energy where I can you know! I still need to figure out why the photos aren't uploading, but it's up and running!
Work too has been really busy. Historically around this time of the year it's been slow, but not this year! I believe it's because we are attracting it due to the improvements we are making! My work involves a lot of analzying and problem solving so my mind is working non stop. Thank goodness I know how to eat for my mind to stay on point. :)
Still I'm ready for a martini and a movie tonight. I've way overbought on produce given all the holiday sales and Thanksgiving on Thursday so I have a full wkd of kitchen. My plan is to make freezable meals and not cook at all next weekend so I can focus on finishing the book. I can never get to it now given all this other content I'm creating and need 2 or 3 full days I believe and I can finish it.
BACK TO THE FEATURED DISH...
Oh, and there's this dish! hahaha
There's not much to say about this baby. I used the Roasted Cherry Tomato Sauce and Marinated Mushroom sub recipes from the Mediterranean Chickpea Cannolini. I also used the same chickpea noodle dough but instead rolled up into little balls. I had dough left from the ravioli and cannolini making and didn't want to waste it. I added spaghetti squash and topped with some Almond Flour Parm that I made with almond pulp from when I make almond milk. I don't make almond milk often, but I freeze the parm and it lasts for months. Recipe is in the book!
Do you have a morning routine? I'd love to hear about it!
B.Well B. More,