Welcome to my temporary office! My laptop and phone are set up at the dining room table and my various supplies are scattered in the area outside of my actual office. It’s a total mess, but it works!
Although, some tasks require a little more effort than usual!
This morning, I used a roller to paint the majority of the accent wall in my office. What do you think of the color?!?
I planned to use an “edger” to finish the trim, but, unfortunately, I forgot to wash it after I used it for the light blue paint, so I couldn’t finish the accent wall this morning. Bummer.
I washed the pad for the “edger,” so now I’m just waiting for it to fully dry so I can paint with it again. Maybe tonight?
My plan is to have all of the painting finished by tomorrow night, so, hopefully, my office will be back together by the end of the week. It’s so close to done! I can’t wait to see the final product!
On my trip to New York City last week, the ladies from California Grapes raved about a bulgur salad with grapes and kale that they really love, so I decided to make it for lunch today. It’s delicious, nutritious, and rumor has it that it’ll stay fresh for several days in the refrigerator. I made a big batch and plan to eat it throughout the week with meals and as a snack.
Bulgur Salad with Grapes and Kale
- 1 cup bulgur
- Kosher salt
- 1 cup pecan halves, toasted and roughly chopped*
- 2 cups halves green and red seedless California grapes
- 2 cups packed finely silvered kale or Swiss chard leaves
- 1/2 cup chopped Italian parsley
- 1/4 cup thinly sliced scallions
- 1/4 cup lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tsp finely grated lemon zest
- Pinch cayenne
- Black pepper
- Bring 2 cups of water to a boil in a medium saucepan.
- Stir in the bulgur and 1/2 teaspoon of salt and remove from heat. Cover and let stand 20 minutes or until most of the water has been absorbed. Drain well and press to extract any excess water.
- Let cool and stir in the remaining ingredients. Season well with salt and pepper.
- Serve room temperature or chilled.
* I didn’t have pecans so I used whole almonds.
Lunch also included scrambled eggs with nutritional yeast and truffle salt mixed in. So good!
A couple of hours later, I made a warm, gooey afternoon snack. I sliced up a banana, added a massive scoop of almond butter, and nuked the whole thing in the microwave for 20 seconds. Mmm!
Mal just came home from school and surprised me with a soy misto from Starbucks, so it’s my second snack of the afternoon!
Here are this week’s workouts!
- Sunday: Off
- Monday: CrossFit
- Tuesday: CrossFit
- Wednesday: CFE Long Intervals + CrossFit
- Thursday: Off
- Friday: CFE Short Intervals + CrossFit
- Saturday: CrossFit
So, I went to the CrossFit Endurance (CFE) website to check out the next few workouts for my half marathon training plan, and CFE is TOTALLY different now. GAH! I’m going to chat with my CrossFit coach tonight to see what I should do about my training, so this week’s workouts will probably change a little bit.
Off to walk the pug and then CrossFit! Enjoy the night, friends!