Happy weekend!
We’re hanging out in Charlotte this weekend. It’s so nice to relax and go at our own pace. I taught BodyPump this morning and am heading to Y2 yoga in a bit for a three-hour yoga bootcamp. I’m getting nervous. I did one a couple of months ago and it was very challenging. I’m sure they will not go easy on us today. FULL recap to come after. Eek! 😕
Backtrack to yesterday…I volunteered to bring cinnamon rolls to work yesterday for a co-workers birthday celebration. Usually, I make cupcakes but since he was taking a half day we though a team breakfast would be more appropriate. I used my favorite cinnamon roll recipe. I assembled the rolls the night before, let them rise overnight in the fridge and then baked them before work.
While the cinnamon rolls were baking, I made myself a bowl of oatmeal.
My team had plans to go to lunch at Big Daddy’s so I decided to stick with my normal breakfast rather than indulge in cinnamon rolls. I knew I wouldn’t feel great if I did. My oatmeal included: 1/3 cup oats, 1 tablespoon Bob’s Red Mill 10-Grain Cereal, 1/3 cup water, 1/2 cup milk, pinch salt, cinnamon, chia seeds, raisins and 1/2 banana. Topped with Justin’s Maple Almond Butter, Crofter’s and a crumbled strawberry mini-muffin. It’s such a treat to have time to eat breakfast at home on the weekdays!
The cinnamon rolls were a big hit at work! I love making these for special occasions. They’re one of my all-time favorite things to bake.
Lunch at Big Daddy’s was awesome as usual. They never disappoint! I couldn’t decide between build your own salad and the black bean burger (well, actually I knew I wanted the burger but knew I should get the salad) so I decided to go with the best of both and have a salad topped with a black bean burger.
Here’s what went in my small-sized make your own salad: spinach, tomatoes, white cheddar cheese, corn, red bell pepper, tortilla strips (I took about half of these off – there were too many!) and a black bean burger. Grapes and chipotle ranch (used sparingly on my salad) on the side. I left feeling perfect satisfied and not gross. Score!
In light of yesterday’s post about resting, I planned on taking yesterday as a rest day. But I was feeling a little frustrated and anxious at the end of the day and Brandon wanted to go for a quick run. Without a second thought, I put on my running clothes and headed out for an easy three miles. It was so nice to have Brandon’s company – we talked the whole time – and I felt much, much better when we returned.
After cooling off and hydrating (it’s hot here – almost 90 degrees!) we headed over to Olde Mecklenburg Brewery for happy hour and a growler refill. We took Sullie and sat outside. She got tons of pats. I’ve mentioned this before but I love Olde Meck. Great product and love to support our local brewery.
We didn’t really have any plans for dinner so I ran in Harris Teeter and grabbed some chicken sausages to throw on the grill.
Not exciting but simple and good. Jalepeno Chicken sausage on a whole grain bun, white corn and a handful of barbecue kettle chips. I also whipped up a pan of brownies (easiest recipe ever). I ate a couple warm and fudgy (upictured) brownies while we played Scrabble out on our patio.
Quick breakfast before BodyPump this morning.
12-grain English muffin – 1/2 with almond butter and 1/2 with peanut butter, honey and sliced bananas. Easy fuel for my workout.
After BodyPump I stopped by Earth Fare to restock on a few things. I grabbed a Synergy Kombucha drink while I was there. I’ve been slowly sipping it all day.
Lunch was packed with veggies in an effort to prepare for yoga bootcamp.
I wanted to make a salad but our lettuce was frozen! I turned the temperature down on the fridge. The carbs from the bread were probably better for fueling anyway. Sandwich had Harris Teeter Morrocan Hummus, cucumber, roasted brocoli, feta, avocado and tomato. Baby carrots and whole wheat couscous on the side.
Must get ready for yoga bootcamp. Please pray I survive this!
