I need to make this one quick. I am drinking chamomile tea and just finished eating a pumpkin chocolate chip bar. I need to be in bed very soon. I have big plans in the morning that involve making a big decision. I need to be at my prime. Full report tomorrow.
So here’s how today went down…
It started with my alarm going off at 5 a.m. I’ve been teaching Monday 6 a.m. BodyPump for nine months now and it is still rough to get up so early on a Monday morning. My strategy for dealing with this is taking a to-go mug of coffee with me to class. Yes, I drink sips of coffee with a water chaser during breaks. 😉
My muscles felt pretty fatigued during class. I guess I still haven’t totally recovered from Saturday’s strength training extravaganza! I ate a delicious bowl of overnight oats at my desk when I got to work.
It was rainy and gross here today so I was craving something comforting for lunch.
I made a grilled cheese with brie, pepper jelly and spinach on Great Harvest Dakota. And that lovely browning doesn’t happen magically – it takes a little pat of real butter in the skillet! Grilled cheese is one of my all-time favorite foods.
I planned on running after work today but it was way too rainy and gross. (Sidenote: I’m not afraid of running in the rain – I have just had my share of wet runs and wasn’t feeling it today. When I was training for my first marathon I’m pretty sure it rained on me at some point during every single long run. Oh and it was the dead of winter. Fun times.). Hot yoga with Celeste was calling my name. It was just the slow, deep stretch I needed to help my tired muscles recover.
Dinner tonight was my first stab at stuffed peppers. How have I never made these before? I guess the traditional stuffed peppers with meat/rice/tomatoes just never sounded good to me.
What did sound good was Greek inspired stuffed peppers. I stuffed the peppers with a mixture of quinoa, onions, feta, sundried tomatoes, tomatoes, basil, oregano and spinach. I put some chopped chicken breasts in Brandon’s peppers.
The verdict? These were good but a lot of work. It was kind of a process to parboil the peppers, make the quinoa filling and cook chicken to mix into Brandon’s. And then I had to bake it for 25 minutes. It’s not that it was hard, just a lot of steps. We had mixed greens and pita on the side.
Bed time. See you guys tomorrow with some big running related news.
Do you like stuffed peppers? What do you like to use as a filling? I’m thinking about maybe trying a Mexican-ish stuffed pepper next time.
