So I wasn’t quite ambitious enough to wake up early and exercise before work. But I did eat a healthy breakfast which is something I never did before when I was in the workforce:
Oats with banana,flaxseed,cinnamon,almond butter,banana, and maple syrup.
Then it was off to work. I met with a bride and her mom today to start designing her wedding. We will be making glass terrariums with ferns, moss, rocks, and purple flowers for her centerpieces. Beautiful! I packed lunch:
Boars Head Blazin Buffalo Chicken lunch meat with Smart Balance mayo, and lettuce on a whole wheat sandwich thin. This nectarine was awesome! So juicy. They’re on sale at Publix right now, I think I better go and get some more.
After work, I came home and did 3 miles walk/run and sit ups. I refueled afterwards with a unpictured glass of apple juice with a scoop of ORAC Energy Greens, while I prepped dinner:
Italian Chicken Stuffed Red Peppers:
-1 lb. ground chicken
-1 cup leftover cooked brown rice
-1/2 cup chopped red peppers
-1/2 diced onions
-2 cloves minced garlic
-1 teaspoon Italian seasoning
-1/4 cup Italian breadcrumbs
splash of V8 low sodium
salt and pepper
Mix together and stuff into red peppers and put in deep cooking dish. Pour about 2 cups of V8 over top. Cook 1.5 hours at 350. Sprinkle basil and fresh mozzarella on top, bake additional 20-30 minutes and enjoy.
All measurements are approximate. When I cook, I don’t measure I just throw things in. Use your judgement to your taste.
And the highlight of my day was this yummy baked good my husband brought home:
It had a fudge like topping with a layer of caramel, and a layer of nougat with peanuts in it. This could be dangerous, seeing as he brought enough for a family of 80. I hope it freezes well, because I would like to enjoy this for a long time. Thanks Ray and Carol. They made it for the Plant City Strawberry Festival contest. I think they’ll win.
Early day tomorrow, so it’s off to a bubble bath, then bed. Good night.