I am happy to say that I was able to catch up on sleep this week and make a few more deposits into the sleep bank this weekend. I am feeling way less run down. I felt strong throughout the entire 90 minute Hot Yoga class yesterday and am almost looking forward to seeing what CrossFit has in store for me (although I know it involves box jumps which are intimidating).
I turned leftovers from last night’s dinner into this morning’s breakfast.
I had left over sweet potato and balsamic asparagus. I roughly chopped them up and mixed them into 1 egg + 2 egg whites with seasoned salt.
I think that a goat cheese or feta would have complimented this combination perfectly but we didn’t have any in the house. Can you guess what I am doing this afternoon? If you guessed going to the grocery store that would be correct!
The sweetness of the potatoes were delish mixed with the egg and sea salt. In the summer time, I am always throwing leftover grilled veggies into my eggs, and I have to get better about doing this in the winter too!
Speaking of winter, my Mom is reporting a big snow storm heading our way. I’m not sure if she is doing this just so that I will sleep over tomorrow night (which is the game plan), but it looks like we could be blanketed in white over the next 24 hours. Boo! I certainly won’t have ay strength to help shovel after today’s CrossFit.
We did a lot of leg work (including box jumps) followed by arm work. In the end, I was proud of my effort, but I am learning that I can push myself a little bit more with the amount of weight I use.
My post workout smoothie was one of my best, so I totally had to share it with you!
Spinach, Orange, and Mango Smoothie
1 cup almond milk
2 huge handful of spinach
2 little cuties, peeled and separated
1 cup frozen mango
Blend and Enjoy!
On The Menu for this Week…
Monday: Mexican Turkey Meatloaf (recipe below)
Tuesday: Snow Day Sleepover
Wednesday: Homemade Indian
Lunch: Chicken Tortilla Soup (I used this recipe but made it in my crockpot)
Snack: PB&J Energy Bars
So I have to warn you in advance that our kitchen light is broken, so these pictures aren’t top notch.
I made three turkey meatloaves…two with cheese for the BOY and one without for me!
This dinner is ridiculously easy and a huge success! It has fantastic flavor and will definitely be added into our week night rotation! Between the Chicken Tortilla Soup and the leftover meatloaf, we have more than enough to keep us full if we wake up to the expected 9 inches of snow tomorrow!
What’s on your menu this week?
Mexican Turkey Meatloaf
Makes 2-3 mini meatloaves
1 1/2 pound lean ground turkey
1/2 cup grated carrot (I got lazy and didn’t add this)
1/2 cup shredded Mexican cheese blend
3/4 cup chunky salsa (plus more for drizzling on top)
1 pinch coarse salt
1 pinch garlic salt
1/2 tsp ground cumin
Preheat oven to 400 degrees.
Combine everything in a bowl. Mix with your hands. Divide mixture in half or thirds and form little loaves with your hands on a baking sheet sprayed with cooking spray.
Coat with extra salsa and bake for 45 minutes.