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Hi guys, hope your having a great Wednesday! Wednesday seems to mean only one thing in the healthy living blog world…

These are my eats and workouts from yesterday…

I started my day with some yoga courtesy of Yoga Download – I did the 20 minute challenge detox flow – it was a great way to wake up! Breakfast was truly divine! I spread two thick slices of my cider bread with tahini and topped them with chopped fresh figs and a drizzle of honey. I also had a big mug of cinnamon and hazelnut coffee with soy milk and stevia:

Yep, I’m still obsessed with figs and tahini, its not very often I get into a food groove when I eat the same things over and over (apart from green smoothies and salads!), as usually I like variety, so I’m enjoying it while it lasts! Adding the honey took it to a whole new level of deliciousness too.

Mid morning I snacked on a chopped pink lady and a chopped fun size apple with some home made raw sun dried tomato crackers, some raw ginger, carrot and sunflower dip / spread and a mug of miso soup:

I knocked the dip up at the weekend – its just 1/2 cup of soaked sunflower seeds, 2 carrots, 1 date, coconut aminos, minced ginger and water blended up in the food processor, it tastes delicious.

Lunch was a perfectly ripe pear and a big salad containing raw black kale massaged with lemon juice and hemp oil, mixed salad leaves, carrot, beetroot, alfalfa sprouts, chickpeas and olives with some braggs:

Before I left work for the gym I enjoyed a couple of handfuls of sultanas from my (now almost empty) snack drawer:

I must re stock it soon!

At the gym I did 20 minutes of intervals – 10 minutes on the step machine and 10 minutes on the bike followed by my Body Pump Class. The class was really full and I kept worrying I was going to wack someone with my bar!

For dinner I enjoyed leftovers from what I’d made on Monday evening, a veganised and amended version of my Warm Brussel Sprout, Pearl Barley and Pumpkin Salad with Feta and Cranberries:

I just shredded the brussels by hand and added a small chopped leek that needed using up, stir frying them with garlic and coconut oil and adding some maple syrup to caramelize, then I added some roast pumpkin, cooked pearl barley, dried cranberries, toasted pecans and some tofu feta cheese I made using this recipe at the weekend. I added more maple syrup and a splash of shoyu. So so good – I love how festive it looks too! This would also be amazing with squash in place of the pumpkin, yum!

For a little dessert I had my usual post body pump bowl of protein ice cream – spiru-tein peanut butter swirl with water, ice, stevia and gums topped with some peanut flour sauce, freeze dried berries and a few cacao nibs:

Perfect sweet treat to end the day!

I tend to like a lot of variety in my eats but I definitely seem to be enjoying a bit of a love affair with brussel sprouts, maple syrup, squash, pumpkin and the figs and tahini combo, I just can’t get enough of them all right now! I know I also eat a lot of green smoothies and salads but because changing up the ingredients and toppings makes them so different, I never seem to tire of them!

What’s your current food obsession? Do you enjoy the same foods over and over or do you like variety?