Happy Sunday! We're still in Petaluma and plan to take our time before heading home. There's a really nice trail behind our hotel, so after a small smoothie (coffee, coconut milk, 1/2 banana, cocoa and Great Lakes collagen) to put something in my stomach, I headed out for a long run. After the run, I had a handful of raspberries and blackberries while I got everything packed up. We stopped at a wonderful breakfast joint in downtown Petaluma before pulling out of town. I started with an unsweetened almond milk latte. It came in a bowl! Breakfast was homemade corned beef hash with a side of avocado. I forgot to ask for no toast (I forget that it comes with every breakfast item you order in the U.S.!).
My husband had a salad with scrambled eggs on top with a spicy salsa and avocado.
Since breakfast was so late, we skipped lunch and opted for an early dinner in our deck. We grilled boneless pork ribs with homemade BBQ sauce and grilled broccoli with olive oil and salt/pepper. The side salad was fresh cucumbers, onions and tomatoes tossed in olive oil, white wine vinegar and mustard.
Tiana Rockwell is a certified nutritional therapist, avid endurance athlete and dark chocolate lover. She believes that by eating REAL food, we can balance our body and reach optimal health and wellness!