independence day quickie

Good morning swagsters!

It’s still sorta early, but I’m off to a good start today. I woke up and did #ZWOW9 followed by some abs and finally 10 elevated push-ups. The push-ups are my current fitness goal. I’m doing 10 a day and as I get stronger, I’m adding 5 reps until I can power through 25 of them. They are so tough and my core is always on fire when I do them. Once I get to 25, my swag levels are going to be off the charts.

Hey, on a related note… have you thought about your swag building goals? There’s no deadline here, it’s all up to you! Check out yesterday’s post and then leave me your comments and goals!

As a recap my goals this week are:
1. sleep 8 hours a night
2. avoid alcohol for 6 days of the week
3. do 30 minutes of yoga 3 times this week.

So far I’m on track and it feels great. Don’t forget to tell me what your goals are! At the end of this week, I’m going to give shout-outs and acknowledge our growing swag!

Moving forward…

This is just going to be a quick post today, as I’ll be heading to work soon for an Independence Day double. (Seems kind of ironic, if you ask me, seeing as I’ll be a prisoner of The Man today, but there are dollars to be made and I’m out to make ’em!… This might be classified as Stockholm Syndrome.)

I wanted to share some foodporn with you today since I left it out of yesterday’s post, and my lunch was just too good to ignore. I must admit, I was inspired by For the Love of Kale’s cheesy quinoa bowl she made for dinner a few days ago. I was also eyeing the half of a sweet potato and open can of black beans I had sitting in my pantry and fridge, respectively.

Here’s what I ended up with:

Burrito Bowl

I started off by throwing some quinoa in a pot. While that cooked away, I threw 1/2 of a sweet potato into a skillet with a little bit of water and set a lid on top so they would steam for a few minutes. Once the sweet ‘taters began to soften up I added some red pepper and onion to the same skillet. At this point I added some chili powder, cumin and lime juice and let everything soak up the flavor. Once all the veggies and quinoa were cooked, I threw the quinoa into the skillet along side some black beans and some Daiya mozzarella cheese. After it melted together I threw it into a bowl and topped it with sriracha and avocado. Wham, bam, thank you ma’am. The whole thing came together in under 20 minutes. #winning

I hope everyone enjoys their 4th of July celebrations, or, if you’re like me, your day at work!