Sleepyhead

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:

1. 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!