I insomniac-ed last night. Ya, I think it was around 3:57am the last time I looked at the clock and thought about smashing it. I tried reading, watching Castle, and a 2:45am snack. Should have taken melatonin but I don’t like doing that after midnight.
9:00am hurt.
Coffee and flowers helped.
Once I pried my eyes open and confirmed that my new Monday morning meeting was being postponed (whooopeee!) I made breakfast.
Organic non-fat lemon yogurt with blueberries and toasted almonds.
After digging through a few hours of work (I’m finally pretty much back up to speed after the crazy-crash) I took myself to the gym. My goal is to go around 1pm on work days…I need a routine time to stick to.
Another good session of the Jump Start plan. I did two sets of the toning moves and tackled cardio routine #1 again (it is the start of a new week after all!). I struggled with the cardio because I’m so tired but I still brought the sweat!
I need put a pre-gym snack in my meal plan though because my tired arse was starvin’ Marvin when I got home. Lunch was a quick fix though. I saved a scoop of salmon dip when I made it for Mel’s shower…so schmeared that on a whole wheat tortilla and topped it with capers, carrots and arugula…
With red pepper strips on the side. Apparently I like these now. I thought red peppers were the final hold out on my “I’ll eat them if I have to” list…but nope, loved them. :)
Green peppers are still holding strong on the DESPISE list though. ;)
A little while later I took a hit of protein. 1/2 banana with sunflower butter.
Kept plugging away at work and I think tomorrow I can actually start working on the stuff I should have been doing today. Only one day behind is pretty good considering the amount of work that was lost.
Dinner was another Self Magazine/Jillian Michael’s recipe. So easy!
Quinoa Salad Bowl (a la Jillian Michaels via Self magazine)
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup low-sodium chickpeas, rinsed and drained
- 2 cups arugula
- 1 tsp fresh oregano, chopped
- 2 tsp balsamic vinegar
- 1 tsp olive oil
- 1 tsp unsalted sunflower seeds (I used pumpkin seeds)
Directions:
- Mix all ingredients together. Voila! (I even did it while the quinoa was still warm!)
Admittedly when I started putting this together I thought it might be a little bland…but I was wrong. The textures and light tastes of the quinoa and chick peas mixed with the fresh spiciness of the arugula and oregano and the crunch of the seeds made a delicious combo. (444 calories, 12 g fat (1 g saturated), 68 g carbs, 12 g fiber, 18 g protein)
I did add a sprinkle of sea salt and a dash of ground pepper, but that was it and it wasn’t super necessary. I cut up a lemon thinking I might squeeze the juice on but didn’t need that either! In the end I wanted a splash of colour so cut up half of a small tomato to munch on.
I held this bowl in one hand while I sat at my desk catching up on a few blogs and drooling over a few desserts. My tummy was ridiculously full from this recipe (yet again!) and I suspect you’ll see another version on this come around this week since I now have two more cups of cooked quinoa on hand.
So happy to have my blogging done for the night. This is about to become a computer free evening, complete with the Katy Perry episode of HIMYM, a fuzzy blanket, some quality Kindle time, and hopefully a good sleep.
If I feel like dessert (I don’t right now) this pink grapefruit may find itself under the broiler. Woohoo!
1 comment:
It is impressive that you went to the gym even though you had so little sleep!
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