Friday!!

Happy Friday, ya’ll!

The sun is shining, I’m done with work, and the weekend has begun. I’ve been away the past couple of days since I’ve been working late and my mother and father-in-law are in town, so we’ve been having long suppers and catching up. Right now, I’m in Barnes & Noble drinking an English Breakfast tea with half water/half steamed soy milk along with a Pomegranate Chobani I picked up at the Piggly Wiggly–topped with homemade granola.

We had an incredibly huge supper last night and I am still SO full, but I knew I needed to eat something to get the metabolism going. Yesterday, I got to work early and ate breakfast at my desk–two chocolate rice cakes (gluten-free) topped with natural peanut butter and banana. I really like this combo and eat it for breakfast or as a snack. I discovered those Arnold Thins when I first got back from Thailand and really loved those, but had to stop eating them once I found out I couldn’t digest gluten, and these rice cakes are not a bad alternative.

Lunch was leftover Warm Quinoa and Succotash Salad I had for dinner a few nights ago. This was super easy to make and really yummy. Ingredients for the Succotash:

• -1 onion, chopped
• -3 cloves of garlic, minced
• -1 cup of frozen corn
• -1 cup of frozen lima beans
• -1 zucchini, diced
• -1/2 red bell pepper, diced
• -1 tablespoons butter
• -salt and pepper
• -paprika

Directions

1. Saute the onion in a bit of olive oil. Once nearly translucent, add garlic and saute for another two minutes.

2. Add corn, lima beans, zucchini, red bell pepper, and butter and cook on low for 15 minutes. Add salt, pepper, and a few shakes of paprika to taste.

3. Cook quinoa according to package directions and then add to the succotash pan and mix together.

I was really lazy that night and didn’t take any pics of the final product, so all I have is the salad in my tupperware, which isn’t the prettiest. Most succotashes I’ve had use a lot more butter than 1 tablespoon, however, I found this was enough for me. Some fresh mint would have been a nice punch of flavor for this also, but overall this is a great combo of protein, fiber, and veg with a little fat from the butter and olive oil.

After work I headed to the gym and did 32 minutes on the treadmill alternating between 7-9% incline. Next up was 10 minutes of weights and 10 minutes on the bike reading a Vanity Fair article.

And then there was dinner……

I totally overdid it. I was starving so I dug right in to everything. Granted, most of it was healthy, but I just ate too much. I hate that stuffed to the gills feeling.

I started with some edamame, yellow bell pepper slices, and nuts. And a glass of Chardonnay, of course.

Dinner included:

• -salmon
• -mashed potatoes
• -wild rice
• -carrots
• -green beans
• -asparagus
• -salad

And I ate it all!

I went back for more mashed potatoes and vegetables, and then had Peanut Butter Cup ice cream when we got home while watching The Office (yay Pam and Jim!) even though I knew I didn’t need it and was too full to eat more. I went to bed with a gurgly tummy, but it was a great meal

In other news, we’ve been home from Thailand for a year now (as of March 3rd) and I just can’t believe it.

Our year there passed by so fast and now our year home has passed by so fast. Where does the time go? Do you remember as a kid it seemed to take forever for Christmas and summer vacation to come? And now…the holidays and birthdays seem to be whizzing by. I definitely need to relish these times as my twenties seem to be going by pretty quickly.

My Mom and I are off to Charlotte for the weekend to visit my sisters Jessica and Judi. Should be lots of wine, shopping, and eating. Can’t wait

Have a great Friday!

This entry was posted on Friday, March 5th, 2010 at 10:42 am and is filed under Posts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.