Let’s get right to it because I have a delicious and insanely simple recipe for you guys, and I think you will love it!
Yesterday started with a big bowl of pineapple-flavored Greek yogurt with sliced banana and homemade granola. Simple and delicious.
I broke for lunch around noon and threw together my favorite salad ever: mixed greens with roasted sweet potatoes, goat cheese crumbles, walnuts, and balsamic vinaigrette. It’s the best.
After lunch, I dug into the Muddy Buddies Chex mix. I started with a small bowl, but then I found myself going back for handful after handful. So much for portion control!
I eventually decided to eat some “real food” instead of filling up on sugar, so I reheated some spaghetti squash with butter and added shredded cheese (Whole Foods “3 Cheese Blend” <– so good), salt, and pepper. It was so tasty, I actually went back for a second bowl.
When Mal got home from school, we headed to CrossFit. I was so sore from Sunday’s workout (pull-ups when you’re pregnant are like doing weighted pull-ups!), but I figured moving around a bit would make my muscles feel better.
Last night’s WOD was a good one! The prescribed weight for back squats (225, 135) was pretty heavy for ladies, so I scaled down to 95 pounds. I definitely could have done more weight, but this workout was suppose to be FAST, so I figured 95 was a good balance of weight + speed for me. Wallballs (I used 14 pounds) seemed like they took forever, but I broke them into sets of 10s and just kept trucking along, set by set. I finished in 8:18.
Last night’s dinner recipe is definitely a keeper! It came together in about 20 minutes, called for only 3 (!) ingredients, made a good amount of leftovers, and was healthy and delicious. Basically, it was a winner in all categories!
- 1 bag of Trader Joe’s Vegetable Melange (or similar 16-ounce vegetable medley)
- 1 pound ground beef
- 1 bag of Trader Joe’s Garlic Potatoes with Parmesan Sauce (or similar 16-ounce frozen potatoes)
- In a large skillet, break up ground beef with a fork and cook until 75% fully cooked.
- Add potatoes and vegetables to skillet. Cover and cook for approximately 15 minutes, mixing occasionally.
- Once everything is cooked, remove from heat, and serve immediately.
- Serving Size: 1
- Calories: 210
- Fat: 8
- Carbohydrates: 17
- Protein: 18
So easy, so delicious! This is a great weeknight meal, especially if you’re an evening exerciser and always come home starving for a satisfying meal.
After dinner, I enjoyed a couple of snickerdoodle-caramel chip cookies that Kerrie so kindly left for me at CrossFit last night. She is a good friend.
Has anyone seen this movie? We randomly found it on NetFlix last night and decided to watch it because April, Nick Miller, and Pete (we watch way too much TV) were all in it, and they’re some of our favorite actors. It was a really great movie, and I liked it a lot more than I thought I would!
Health News & Views
When the holiday season rolls around, it’s always more difficult to stick to my regular workout routine. The weeks leading up to the New Year are always jam-packed with all sorts of obligations-from parties and other get-togethers to shopping and even baking sugar cookies. Of course, most of these seasonal responsibilities are a lot of fun, but they don’t leave me much time for exercise.
Even though I might not be able to work out as much as I typically do, fitting in even a few workouts and moving as much as possible is better than nothing at all. That said, here are 3 ways to burn some serious calories-without even really trying-during the holiday season!
Question of the Day
If you could pick any time in history to travel back to, when would it be?
I would absolutely, 100% pick the mid-to-late 1980s. I loved the music, fashion”¦ basically everything about the time period. I was just a kid back then, and I always wished I was older so I could fully enjoy the 80s.
P.S. Be sure to enter my giveaway to win a $100 gift card to Athleta!! I will pick a winner tomorrow!