Alright, as much as I hate to do this…I’m going to have to back off of the blog a little bit this week. Don’t despair, I have a few guest posts lined up for you (and they are awesome!) but I need some time off to focus on other things. I will try to pop in with quick updates when I can but you won’t be seeing my normal daily recaps. I’ll fill you in on what’s been going on this weekend!
I was up at 5 a.m. this morning (not to practice ashtanga!) but to get some work done. I chugged coffee and plugged away until about 6:45 and then headed out to enjoy a beautiful run on a perfect morning. It was 64 degrees and so refreshing. I picked Sullie up for the last couple miles and haven’t seen her so energized on a run in forever. The cool temps started both of our days off right!
Breakfast #1 at my desk was a Green smoothie – ice, banana, spinach, almond milk, plain greek yogurt and blueberries.
Breakfast #2 about an hour later was a slice of Emily’s Blueberry Greek Yogurt Banana Bread. Nothing like an early morning run to get my appetite going!
And then things got crazy. I was scheduled to teach my normal lunch class at Flex + Fit today but was called into a big meeting at work at the ninth hour. I had to call and cancel my class (which I have NEVER done!). I felt so guilty but my job has to come first. I ate lunch in the meeting (portobello, hummus and roasted veggie wrap with fresh fruit) and the rest of my afternoon passed in a flurry of craziness.
I left work around 5 and headed to Starbucks to knock more things off my to-do list. I worked there until about 7:30 before finally heading home to make dinner.
I’m not really sure how I pulled this off but we had this Baked Eggplant Parmesan with homemade Easy Marinara. I had a salad on the side. My pasta portion size tip is to make your side salad on your plate so that you can’t fill the whole thing up with pasta!
So enjoy the guest posts (be nice…read and comment! ) and I will see you guys in a couple of days!