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! :P) and I will see you guys in a couple of days!