Happy Monday 😀
This morning I decided to start my week off on the right foot with a 2.5 mile power walking session. This was a follow up to Day#1 of my interval running/walking plan, which I started yesterday. My knee only bothered me slightly during the running intervals yesterday, so I ended up swapping the 5th running interval for a cool-down walk. I definitely want to err on the side of caution as I start building myself back up to running.
I thought walking today would be good to help keep things loose. I’m also making sure to not sit in the same position for too long while I’m working so that my knee doesn’t lock up. I’m determined to get my knee back into running shape!
I have my mid-year review at work today, so I thought I was in need of a little love for breakfast:
Yes, that is a heart shaped scrambled egg. Do you feel the love? 🙂
I made two of these little hearts, which consisted of 4 egg whites, S&P, Franks Red Hot, Red Pepper flakes, and a splash of water. I cooked them in the oven at 350 degrees for about 28 minutes, then I toasted up 1/2 a Thomas’ multi grain english muffin.
Breakfast #1 Stats: 129 Calories, 18g carbs, 1g fat, 17g protein, 4g fiber
- 1/2 cup quick oats
- 3/4 cup Almond Breeze unsweetened vanilla almond milk
- 1 tsp brown sugar
- 1 tbsp chocolate pb2
Before devouring the oats, I added some chopped up strawberries. Overnight oats are not very photogenic, are they?
Breakfast #2 Stats: 230 Calories, 39g carbs, 7g fat, 9g protein, 7g fiber
I wanted to find a lunch recipe to use up some of the leftover ingredients from the chicken fajitas and guacamole we made over the weekend. I decided to make a heathified chicken salad recipe I found on Skinny Taste. (I’ve become slightly obsessed with this website over the past week)
I followed this recipe except I substituted fat free sour cream for the mayonnaise. Admittedly, I don’t mind mayo — but something about reading the word “mayonnaise” in a recipe just turns me off. I used about half the chicken that was called for and kept all the other ingredients as listed in the recipe.
I topped the chicken salad with red onion, tomato, banana peppers, and all that was leftover of the guacamole from this weekend (about 1 tbsp). Then I wrapped it all up in some romaine lettuce leaves.
This was delicious! I think next time I will sub in some green grapes for the guacamole and onion. Two thumbs up on this chicken salad!
Lunch Stats: 232 Calories, 19g carbs, 6g fat, 25g protein, 6g fiber
Over the weekend I picked up 4 Luna Bars flavors I haven’t tried yet — and none of them have chocolate in them! Crazy! After my walkathon this morning, I had half of the Lemon Zest Luna Bar–and I LOVED it!
Reminds me of those lemon bar desserts you always find at cookouts in the summer time! Yum! I’m about to down the other half with some coffee as we speak 🙂
Post-work plans = new recipe I found for Cajun Jambalaya. I am pumped!!!