I think it’s no coincidence that summer is my favorite season. I was born in June and have always felt my best in the heat. This week I have really accepted that I’m a Warm Weather Gal and have taken note of my sunny mood, positivity, and plethora of [sometimes really bad] jokes and smart remarks. Hooray for summer!
The rest of yesterday went swimmingly. I had a delicious salad with fat free refried beans, carrot, peach salsa, and a cornbread muffin and then it was roof time!
I got my daily dose of vitamin D and then went to the gym to do some cardio. I tackled 45 minutes on the elliptical and 15 on the spin bike. My original goal was to just cool down on it but I got distracted by an email which I read while spinning. Last night friends came over for wine and dinner on the roof. The temperature was perfect, the conversation and wine flowing, and we had great girls time. It was fun to toast to Mrs. Brotman now that wedding festivities are complete!
By some small miracle I managed to sleep in and get 10 hours of sleep. It was glorious! Waking up 2 hours later than I have in 2 weeks meant I was starving and had a quick English muffin with peanut butter, pineapple preserves, an egg white, and some fruit.
After computer work I got my spin on again with a pretty intense 40 minute self-guided workout. I sprinted, climbed, etc. based on my mood and which some came on my iPod. I cooled down and made my weekly Whole Foods trip with a big salad for lunch.
This beauty has kale, mixed greens, carrot, beets, bell pepper, baked beans, plain chicken, and some corn and was enjoyed al fresco.
I have a few things to look forward to tonight and tomorrow so the busyness continues. I really love summer!
Happy Friday folks! I definitely can’t complain about this week at all as I am off work yesterday and today. Our leave time expires at the end of June so I’m making sure I don’t lose mine!
I’ve begun my days with a delicious egg sandwich – 2 slices of Udi’s whole grain bread, an egg, red pepper and eggplant spread, spinach, some lite cheddar and sriracha sauce.
After taking care of some to-dos I walked the 2+ miles across the bridge to Rosslyn to have lunch with Lauren. It was fun to squeeze in some mid-day socializing and the food was good too. (excuse the non-glamor shot) We ate at Ruby Tuesday and we both got the veggie trio (mine were zucchini, spaghetti squash, and mashed cauliflower) plus salad (butter lettuce and spinach, carrots, peas, sundried tomatoes, chickpeas, balsamic).
The rest of the day was consumed by errands and other items of business. Today I’m hoping to squeeze in some time on the roof!
Are you good at using your vacation time throughout the year or are you a “saver” with that PTO?
Happy Wednesday friends! I’m glad we’ve made it to the middle of the week. It’s been a busy one with lots going on that’s required me to juggle all of my commitments. No complaints though since it involves work, play, friends, and even time to reflect / learn about myself. That last part might sound weird but over the last few days I’ve been juggling a couple of things that have taught me more about myself!
Food has been a priority amidst everything going on though. I even had time to whip up a new recipe on Monday. By making time in my schedule to prepare dinner I avoided feelings of guilt that I should have been doing other things. The new creation – vegan lettuce wraps! And they were delicious.
For lunch I have been a little less on-the-ball. On Monday I was scheduled to go to a Marine One launch and we weren’t allowed to bring any food onto White House grounds. Due to a schedule change the President departed earlier than he was supposed to but I still caught a glimpse from just a dozen feet away!
That meant that lunch was on-the-go. I tried a new place, Devon & Blakely, and was pleased with my meal. I chose one of their small soups (Vegetarian Black Bean) and then a small salad. They have their greens already packaged in small and large containers and then you get to pick the other ingredients you want. I chose carrots, beets, corn, and sliced green olives. Yum!
Lastly, I want to share yesterday’s breakfast as it was a good one. I’ve challenged myself to eat a different breakfast each day this week and so far I’m succeeding in that challenge! I had an egg sandwich on 2 slices of Udi’s whole grain bread. One slice was topped with Trader Joe’s red pepper spread, diced green chiles, and some lite cheddar and the other side got a little sriracha. With some fruit on the side this was definitely a winning savory combination!
With a lot of things to juggle at the moment I’m trying to make sure I eat healthy overall and avoid foods that I know make me sick. This leaves me feeling clear-headed and light on my feet which is exactly what I need to power through the week!
How do you handle food choices with lots of things going on in your schedule?
Wow, I am tired. I didn’t mean to have such an active, tiring day but it just kind of happened. I secretly love it though!
I kicked off the morning with some mixed berries and an English muffin topped with PB&J plus an egg white.
Pre-workout snack of a few Glutino pretzels and some pistachios.
I hit the gym for my Tuesday Ultimate Conditioning class. Y’all – David the Australian and I were chatting after class and as he was telling me about liking building peoples’ strength his voice dipped a few octaves deeper. Love. After a 15 minute warm up on the elliptical I went to class. Our finisher was to complete side spiderman plank walks with a push up (think – push up position, step out w/ left arm and leg, push up, move right arm and leg. repeat. switch halfway so the right leads). I didn’t think I’d make the whole distance with pushups but I did except for 3 and was extremely proud! I cooled down on the bike for 10 minutes before it was lunchtime.
Lunch was a salad with cucumber, carrot, beets, green olives, and bell pepper. I also had a wrap on a corn tortilla with hummus, beet, and cucumber.
Afternoon snack was delicious leftover fruit from a work event and a few more pretzels.
And then a big craving for BBQ pulled chicken struck. I bought some chicken over the weekend and didn’t have anything in mind until this craving struck and I knew I had to have it for dinner. Thanks to Twitter friends, I was sent this recipe and after reading the ingredients / instructions knew it’s what I’d be trying.
I made a few modifications -
- .6 lb Chicken Breast (boneless,skinless)
- 3/4 cup Onions, Diced
- 1/2 tsp Garlic Powder
- 14 oz Water
- 3/8 cup Amy’s Organic BBQ Sauce
- 1/8 cup Apple Cider Vinegar
- 3 tsp Sriracha
- 1/2 tsp Agave Syrup (to cool down the spice – I was heavy handed in the sriracha department!)
I served it up on a slice of Udi’s whole grain bread along with roasted vegetables.
After dinner I took a 45 minute slow walk to enjoy the beautiful weather and make a few phone calls home. I miraculously found myself at Rita’s Italian Ice (funny how that happened!) and got a kid’s cup with pear and vanilla (I ate about 3/4).
Now I’m watching Biggest Loser and ready to veg out on the couch. I had a pretty active day, not that I’m complaining. I love it!
Do you have a favorite trainer at the gym? Where do you usually find recipes?