Happy Wednesday! I hope your week is going great 🙂
Mine is moving along quite fast, but it’s all good.
The past couple of weeks, me and some coworkers have been going outside at 11am on Tuesdays to lead quick, 20 minute cardio tabata sessions. We want to encourage ANYONE to join (so if you are reading and in the downtown Indy area during lunch…hit me up!), but the past few sessions have been mostly staff from my work. Yesterday was different…we had amazing turnout!
Many of the participants were in dental school with my husband, but it was still great to have non NIFS-staff working out with the group.
After the workout, I tried to do a giant group selfie…
OK, so that didn’t turn out too well!
Luckily, someone was walking by and I asked them to stop and take a picture for us 🙂
Another fun surprise…a blog reader was painting on the steps by the tabata class and stopped over after we were done! It was so fun to meet her.
Shoutout to you Diti!! Thanks for introducing yourself!
After the tabata sweat session, I was pretty hungry and ready for lunch.
I couldn’t wait to dig into this gem.
Romaine, kale, spinach, baked sweet potato, avocado dill dressing, tomato, and a delicious homemade veggie burger.
I made these veggie burgers last week and thought they were fabulous…so I had to make them again so I could measure my ingredients, take some pictures and share the recipe with all of you.
I hope you enjoy!
Yields: 8 burgers
I enjoyed these burgers over a salad, and Brian enjoyed them between two buns…I really don’t think you could go wrong with how you serve them 🙂