Let’s start off with a puppy picture.
He’s so stinkin’ cute.
Yesterday’s breakfast also involved some cuteness in the form of mini grapes (champagne grapes).
So Delicious Coconut Milk Vanilla Yogurt topped with champagne grapes, chia seeds, ground flax, and oats.
Mini grapes > regular grapes.
Lunch was a random assortment.
Leftover zucchini chickpea salad served on a bed of baby spinach and topped with tomato and sunflower seeds.
Cherries, a sliced pink lady apple, and a two slices of whole wheat baguette topped with a little olive oil and s&p.
And a big glass of water with lemon.
A little bit of everything. If I wasn’t trying to follow a somewhat balanced diet, that entire plate would be filled with baguette slices and the bowl would be filled with olive oil.
For my workout yesterday, I started off on the treadmill. I followed the Insane Incline Run I found on Courtney’s blog. For the first 2/3 of the run I thought it was going to be too easy, but it sure sneaks up on you at the end! Level 15 incline is tough! I felt like I was dragging a ton of bricks behind me, but it was actually just my ass.
Annnnnd then after the incline run I took a 30 minute sculpting express class.
For dinner, I made black bean burgers. I started off following this recipe until I realized I only had half the ingredients. Um hello, read the entire recipe before you start, you moron! So basically my recipe involved
- 1 can of black beans, rinsed and drained
- 1/3 yellow onion
- 1/2 cup dry oatmeal
- some garlic
- some parsley
- some red pepper flakes
- some chili powder (cause it goes in everything)
- some s&p
And when I say “some” I mean I have no idea how much I put in because I obviously don’t follow directions. And somehow it all worked out.
The burgers were delicious.
One the side were Alexia sweet potato waffle fries + lots of ketchup. Waffle fries > regular fries because their greater surface area allows for maximum ketchup soakage.
And corn on the cob, cooked the easy way.