I’m alive. I promise. I made it through day two of Operation Clean Closet and Dresser Drawers.
Nobody said I was done! Don’t my dressers kind of make me seem like I’m 16? Maybe I am! How about that!?
Moving right along. I just participated in a Foodbuzz Tweet-up about healthy snacking. It was a lot of fun! Can’t wait to participate next month!
This morning started like this:
Nothing like a green smoothie in the morning! Or in this case, a green and blue smoothie.
- Handful of spinach
- Handful of blueberries
- 1/2 cup vanilla almond milk
- 1/2 frozen banana
- Couple spoonfuls of plain chobani
- Spoon of PB
With a leftover pancake from Sunday topped with cherries and more plain chobani.
After breakfast, I headed to the gym for a 40 minute workout on the crossramp elliptical. I took it easy today since I was still sore from Body Pump on Sunday. Can’t wait to go to another class tomorrow night! I’m hooked.
When I got home, I hopped in the shower and then went straight to work in my closet.
My post workout snack was an arnold sandwich thin with PB.
This afternoon, Jeff and I stopped by Plato’s Closet, a shop that buys second-hand brand name clothing, to see if I could sell any of the clothes that don’t fit me anymore. The shop didn’t want most of my clothing because of what they called “excessive wear and tear.” Though, most of the clothing I brought in was hardly worn. They picked out 4 or 5 shirts and a dress I bought from Express for $70 and offered me $8 for all of it. I kindly said no thank you and walked away. This may sound weird but I’d rather give it all away then get ripped off.
When I got home, I made goat cheese bruschetta for lunch.
Don’t ask me where this idea came from. I have no idea. It just sort of hit me as I was standing in the kitchen holding a loaf of italian bread that Jeff and I had just picked up from the store. My creation was comprised of sliced grape tomatoes, spinach, goat cheese, garlic powder, and balsamic vinegar. I toasted the bread in the oven for three minutes, smeared goat cheese on it, and toasted it a little more. Everything else was tossed in a pan with EVOO over medium heat. And Wahla! Bruschetta! Blueberries on the side, obviously.
I was in the mood to cook this afternoon. While on the crossramp this morning, I spontaneously decided that I was going to make veggie soup from scratch with no recipe at all.
Saute onions and garlic in one TBSP of EVOO for five minutes. Add zucchini and squash, tomatoes, corn, and fresh green beans. Add pinch of salt and pepper. Saute together for 2 minutes. Add three cups of veggie broth.
Stir in one cup of kidney beans and another cup of veggie broth. Add salt and pepper to taste.
Serve with cheesy, crusty bread.
And top with fresh Parmesan…
All together now…
Not too bad for my first shot at making veggie soup from scratch. It was missing something.. just not sure what. Any suggestions?
Or in my case, dessert, with this:
An arnold sandwich thin with PB and dark chocolate chips. Yum!
Well, I’m off to bed blogfaces.
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Have a great Tuesday! <3