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A few weeks ago, Kyle and I headed up to Washington D. C. to visit one of my best friends, Meighan, and her boyfriend, Ed. We headed to The Hamilton Hotel, which is where we were staying for the weekend. Every time I go to D. C., I always stop here for their incredible coffee and delicious food. I’m telling you, scooters are the way to go in D. C.!

Now that the warmer weather has finally arrived, I’ve been replacing my warm protein oats with delicious protein smoothie bowls. Vanilla Plant Protein Powder: low sugar, high protein, & low carb. I always add the solid ingredients first, then add the almond milk until the solid ingredients are covered, and then the protein last! Because this recipe has 28 grams of protein and complex carbs and sugars that come from the fruit, I think this is the best post-workout recovery option.

It looks like it’s going to be a rainy day today, so after I get this recap post done, I’m going to hurry up and get outside for my run. It’s crazy to think that one month ago, I was struggling to run one mile and on Saturday, I finally hit three miles, and it felt comfortable. I’ve learned to be proud of every single run I complete even if it’s short, slow, or didn’t go as planned. The key to making this crust perfect is baking the crust for 10 minutes at 430-degrees, flipping and baking it another 10 minutes, adding the toppings, and then baking it again for 10-12 minutes!

Yesterday afternoon, I made a batch of double chocolate banana & almond butter muffins to store in the fridge for my mornings. This muffin is made with coconut flour, almond butter, bananas, cocoa powder, sea salt, flax seeds, almond milk, baking soda, vanilla, and the chocolate chips and agave are totally optional! They won’t even know that it’s hiding almond butter, bananas, and flaxseeds behind all the chocolaty goodness. 5g Protein, 9g Sugar, 5g Fiber Allow the muffins to cool, and enjoy!