I was lost in a deep, blissful dream when suddenly the alarm clock went off…”beep, beep, beep.” I threw up my hand to shut it off and accidentally flung it across my room. Or was it intentional? Nobody will ever know for sure. 😉 I still got up and out of bed though. Monday mornings, 8 o’clock sharp = physical therapy.
I made a serious breakfast for a seriously sleepy morning. Into a mixing bowl:
- 1 whole egg + 2 egg whites
- 2 T. crushed flax
- 1 T. raisins
- splash of milk
…heat a pan and dunk 2 slices of whole wheat sourdough bread into the mix. Throw onto the hot pan, let cook thorough, flip, and cook other side until lightly browned. Top with a small spoonful of strawberry jam, a scoop of peanut butter and 1/2 a banana.
Sometimes I forget that there are eggs in French toast, and wonder what I’ll have for protein on the side to keep me full. Silly me. The eggs might not be overly noticeable, but they definitely keep me full! 😀
Over the weekend, I’ve been seriously considering whether or not I want to continue Physical Therapy. Part of me is frustrated with moving along at a snails pace. Sometimes I wonder if the whole process could go just a little bit faster, or if I could find all the exercises that they’re showing me online anyways. I’m giving it one more day (Friday) before I decide.
Regardless, I’ll of course be continuing all the exercises along with including some new ones. I spent a good part of my morning gym time on the leg machines. I never thought that I’d be spending time on leg machines as a runner, but there are definitely certain leg muscles that running doesn’t target. It’s nice to be feeling stronger in different areas. 😀 When I came home, I rolled-rolled-rolled on the foam roller and found some serious tight spots. My physical therapist made a point about telling me to make sure that when I find a tender spot on the foam roller, to hold it there for a few seconds until it works its way out. OUCH! But awesome all at the same time. I felt like spaghetti after.
Lunch was filled with greens and garlic. I did not hold back on either. I made my usual dressing (tsp each of olive oil, balsamic, orange juice) and doused on the garlic powder. Then I reheated the last of the lentil taco mixture and called it lunch!
The kashis on the side were yummy as always, but the green olives and the kalamata olives made my meal. Kalamatas are so strong but their texture is awesome. These are so meaty!
An orange and a cup of chocolate mint tea satisfied the sweet tooth. 😀
Afternoon snack to finish off the last of my spinach: 1/2 banana, 4 icecubes, 2-1/2 c. spinach, 1 c. milk, splash of vanilla, Galaxy Granola.)
Check out that froth!
My garlic and green theme continued with dinner. A zucchini & summer squash saute found its way onto my plate, as well as a sweet potato with hummus.
A mountain of super garlic-y hummus, that is. 😀 Just like with lunch, I did not hold back from pouring the garlic powder into a blend of chickpeas.
- 1 (15 oz) can garbanzo beans
- 1 T. olive oil
- 1 T. lemon juice
- cumin (about 1/4 tsp)
- cayenne (just a pinch)
- splash of water to thin mixture out
- garlic powder—do not hold back!
Dessert was a peice of Endangered Species Milk Chocolate with peanut butter smeared on top!
I have such a busy night! I can’t get over how busy these last weeks are going to be for school, and I’m starting to really experience some major signs and symptoms of senioritus. Eeks!
I leave you with a favorite muffin recipe of mine, which I’m always eating on this blog but have never shared. It’s awesome as an oatmeal topper, smeared with peanut butter, eaten by itself or as a topping for yogurt. Love it! I found the original recipe on Recipezaar from Juenessa, but did a fair share of tweaking!
Whole Wheat Pumpkin Raisin Muffins—optional: add in some walnuts or chocolate chips
- 1 c. whole wheat flour
- 2/3 c. white flour (I have made it with all whole wheat before, and it still comes out yummy but a little less moist)
- 1/2 c. sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c. canned pumpkin
- 1 large egg
- 1/3 c. water
- 1/4 c. olive oil
- 1/2 c. raisins
- Combine dry ingredients (up to and including salt)
- Combine wet ingredients.
- Stir dry ingredients with wet ingredients just until moistened (do not overmix)
- Fold in raisins with rubber spatula.
- Spoon into 12 sprayed muffin cups. Bake at 350 for 22-25 minutes or until toothpick inserted comes out clean.
- Cool for 10 minutes. Remove and place on wire rack. Cool completely.
Saturated Fat: 1g
Freezes well! 😀
Question: When it comes to garlic, do you prefer more or less? Okay, I realize that this is kind of a broad question, depending on what you’re eating. 😉 But in general, I’m definitely one for adding on a ton of garlic. Same with onions. The more the merrier. 😀 Although that being said, I use garlic powder all the time, but rarely use the “real thing” unless the garlic will be cooking down for a long time (like in a spaghetti sauce.)
Hope you’re all staying dry wherever you live…it’s raining cats and dogs out there right now!