It’s that time again. Time to face another work week. But not before at least reliving the weekend a bit!
Friday begin with oatmeal for us both, but we each made a different type. Matt used old fashioned oats and added Silk coconut almond milk, frozen berries, maple syrup, Earthly Choice Original Cereal, cinnamon, clove, smoked paprika, and chipotle chili powder. He added some spices and local honey to a side of Daisy cottage cheese. I used LOVE GROWN FOODS Super Oats, milk, and banana whipped together. Then I topped with a few remaining banana coins and a spoonful of Reginald’s Homemade Bourbon Pecan Peanut Butter.
On Thursday, I had the privilege of attending this year’s UT Dietetic Intern Luncheon as a preceptor. I graduated from the program as an intern back in August 2013, which is shown on the left. What a difference three years makes in all that has changed to this point!
Back to Friday. We were provided a nice lunch from our company’s Admissions Department, and it was a really nice treat. I made a salad topped with chicken, egg roll pieces, and croutons along with a white chocolate macadamia nut cookie and an orange not shown in the photo.
Kaci got to come over again, and I’m loving seeing her on Fridays! We chatted and snuggled with the babies until Matt came home. Then I finished preparing our meal for us to enjoy. It was a quick, simple meal consisting of a leftover baked potato split and topped with a tri-bean blend plus spices. On the side I warmed frozen spinach and added marinated artichoke hearts, pesto, and melted mozzarella cheese.
We slept so well and in so late for us! It was really pretty with the fog resting over the mountains and swampy-field area in the front of our home.
Breakfast was a smoothie made from watermelon, nectarine, Beech Nut beet-pear-pomegranate, and yogurt. Served with Earthly Choice hidden underneath and Kashi GF waffles spread with Reginald’s PB.
Kitty snuggles are the best!
I finally got my rear in gear and met Kaci and Drew at our lake house for more work on our projects. They had already moved the furniture out into the living room, so we finished pulling up the carpet in the bedrooms.
Lunch was enjoyed outside and included a black forest ham and cheese sandwich with mayo, dijon mustard, thick slice of tomato, and greens on a potato bun. Carrots and cucumber for crunch on the side.
I didn’t bring my swimsuit but walked around in the water. It felt so good! I love them!
Once home, I prepared our whole chicken, turnips, carrots, red onion, and garlic to bake while I did some chores.
All cooked and nicely browned.
I packed it up to take over to his dad’s because he planned to cut his hair there that evening. Unfortunately, I was too lazy to transfer the broth to a jar as I thought to do, and it spilled in between my seat. Fail. I’m still trying to clean it completely. Geez.
Anway, not the best lighting, but I added steamed vegetables with pesto to complete the meal. The breast was slightly dry, so I’ll need to take the next one out a tad sooner.
My step-mom shared this, and I thought it was hilarious. I actually had a dry load of laundry that I ended up folding on Sunday. Ha!
For dessert, I had a “banana split” with tahini and granola plus a mug of Mayfield Dairy Pure. Matt made a really pretty smoothie, of course. 😉
We again slept in on Sunday then each made a wonderful mixture of sweet and savory foods. I added the last of our cottage cheese to the last of our peanut butter jar with, wait for it, the last of the berries. I was clearly all about finishing off our foods! I topped it with granola for a sweet crunch.
Matt was sweet and scrambled up three spiced eggs for us to split. Mine looked like a crepe and was so darn good.
His ham, cheddar, and greens omelet with tomato plus a bowl of yogurt with granola, peanut butter, and banana.
All of my sleep and good food left me with tons of energy and motivation to clean. I dusted, cleaned the bathrooms, vacuumed, etc. It felt awesome to get it all taken care of that morning.
Kaci came over and together we went to the downtown Y location to workout together, which was such a treat! I had not been to this location, and I look forward to going with her more often.
I loved this quote in the locker room.
I finally got to try the Jacob’s Ladder after hitting up the ole ‘mill, and it really provided a great workout.
We finished with planks, side planks, in place lunges with dumbbells, and a final core exercise before stretching. I went by the store, the gas station, the car wash, and then finally home for a snack. One slice sprouted sesame toast with Reginald’s peanut butter and a mug of milk. I was obviously craving both of these things all weekend long.
For dinner, I made a meat spaghetti with corn elbow noodles. His mom was sweet and gave us the remainder of the bag after she made us a pasta salad back in June. I made a fig balsamic vinaigrette to create a massaged kale salad topped with roasted vegetables and fresh parmesan.
After seeing Brittany’s recipe for Almond Butter Chicken Salad, I knew we had to try it. I put it together quickly and made it into our lunch for today.
We were “naughty” and ate a late dessert before calling it a night. The babies all piled onto the love seat with us after they had eaten and were sleepy.
I found these two owl pictures that I can’t resist sharing.
Hope you all have a fabulous week!