C’mon spring! You’re such a tease. Today it’s cold and cloudy. Tomorrow’s high is in the mid 70s with rain! Saturday we dip back to a high of 46 but with lots of sunshine.
Matt and I spent some time cooking vegetables on Sunday night while we ate leftovers for dinner. We roasted asparagus, brussels sprouts and sweet potato fries. The fries were gone by Monday lunch, but I’ve been eating the rest everyday.
Lunch yesterday was asparagus, a Popeye roll and leftover beef stew. It’s so nice to have hot cooked vegetables ready in a flash!
Dinner last night was whole wheat pasta shells with a turkey meat sauce on top. We finely chopped carrots and celery to veg-up the sauce a bit, and had a spinach salad on the side. Friends joined us for dinner, so that was fun!
This morning I couldn’t wait to have whole wheat raspberry swirl toast for breakfast! With 1.5 scrambled eggs and strawberries on the side. Strawberries are tasting so good right now!
For the first time in a while I hit strength class hard today. Before the race and between soccer games and long runs I eased up on my weights a bit, but after 2 solid rest days my legs felt great again, so I picked up a couple of 25 pounders and pushed myself to my limits.
Today’s lunch started at the gym when I shared a smoothie with Mazen. I was feeling pretty hungry and wanted to take the edge off of hunger before we headed home.
Once home, though, I had brussels sprouts, leftover turkey meat sauce and kimchi in a bowl.
The kimchi was a gift from my new friend Leigh who works at Farmstead Ferments.
Loved the zesty spice in this jar! Nutrition at its finest.
Happy afternoon y’all!