Indian Butter Chicken with Cauliflower

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You know how I love me some crockpot recipes for Tuesday night dinner.  This week we went with an Indian recipe!

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Even though I’m fairly new to liking cauliflower, it seems to be popping up in a bunch of my recipes.

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Although I didn’t follow this recipe to a T (I mean, do I ever?), it turned out really flavorful and fantastic!

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I made this dish on Monday knowing that we could have it Tuesday for dinner and then leftovers for lunch throughout the week. 

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We both LOVED it!  You’ll note in my picture a lack of chicken. I noticed that too Tuesday night when I got home and went to heat up dinner.  Apparently, the BOY picked out most of it.

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So my recommendation would be to increase your chicken to 2 lbs!  Below is the recipe as written but I’ll tell you that I didn’t do anything with the extra spices and yogurt. I just mixed curry powder into my yogurt and stirred it in.

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Mmmm!  Give this one a go and let me know what you think!

What new food have you started to like?

 

Slow Cooker Indian Butter Chicken with Cauliflower

From The Lemon Bowl

Ingredients

  • 1 pound chicken breasts – cubed
  • 1 head cauliflower – cut in florets
  • 15 ounce can coconut milk – light
  • 1 cup whole milk plain yogurt
  • ¼ cup tomato paste
  • 2 tablespoons coconut oil – melted
  • 2 tablespoons minced ginger root
  • 2 tablespoons lemon juice
  • 1 tablespoon red curry paste
  • 1 tablespoon curry powder
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1½ teaspoons salt
  • ½ teaspoon cayenne
  • 1 teaspoon cumin seeds
  • 1 teaspoon fenugreek seeds
  • 5 green cardamom pods
  • 1 cup green peas – fresh or frozen

Directions

  1. Place cubed chicken and cauliflower florets in the bottom of your slow cooker.
  2. In a medium bowl, whisk together next 12 ingredients (coconut milk through cayenne.)
  3. Lastly, using a mortar and pestle or a spice grinder, crush together the cumin seeds, fenugreek and cardamom pods. Add to the yogurt mixture and whisk to combine. Note: I didn’t do this!
  4. Pour spiced yogurt mixture into the slow cooker and stir until chicken and cauliflower is evenly coated.
  5. Heat on Low for 8 hours or High for 4 hours.
  6. Five minutes before you’re ready to serve, stir in green peas.

This Week’s Eats {and a recipe}

OMG! I found the most amazing cashew butter at the store on Monday. I was actually looking for almond butter (my jar was almost empty) but there weren’t many options and they were CRAZY expensive.  I decided this would do…

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I, of course, tried it immediately when I got home.  Just to check that it was worth the money.  Now, I don’t even have to tell you how delish this is alone on a spoon but even better smothered over a dark chocolate square…Mmm! 

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Wednesday morning, I went to another incredible yoga class.  It’s been a good week for those!  I will have an entire phone of post yoga glow selfies before this week is over.  On a whim, the BOY and I ditched meal planning and ate Wednesday night dinner cuddled in a booth at Coopers Hawk.

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We had an incredible dinner and a macadamia nut truffle for dessert…

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Thursday mornings breakfast looked a lot like this…espresso + whipped cream + cinnamon = a new FAVORITE!!!

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And of course, I devoured a Pancake a la Jen.  This one includes 1 banana, 1 egg, egg whites, 2 tbsp flax, and cinnamon.

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Needless to say, I made it to Friday with another delicious espresso bevvie this morning : )  I brought an oldie back for breakfast.  The occasion…an almost empty jar of almond butter, of course!

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And although it’s a bit late, here is this week’s latest recipe.  I discover recipes in all different places, but this one came via Instagram.  Kind of random, but I am adding to my following of friends and yoga gurus some foodies.  Hence this Slow Cooker Cashew Chicken recipe from The Cookie Rookie.

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I added in a big bag of frozen broccoli because it’s one of my fave veggies in stir fry and I thought it needed some greens.  This recipe was easy and tasty and reheated perfectly for lunch this week.

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What were your favorite eats this week?

Who do you follow on Instagram?

Slow Cooker Cashew Chicken

From The Cookie Rookie

Ingredients

  • 2 lbs. bonesless skinless chicken tenders, sliced into small strips
  • 1 tbsp olive oil
  • 1/4 cup soy sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp ketchup
  • 1 tbsp minced garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon red pepper flakes
  • 1 bag frozen broccoli
  • 1 cup cashews

Directions

  1. Heat oil on medium high heat in a large skillet. Add chicken and cook each side for 2 minutes until browned.
  2. Place chicken in the slow cooker and top with soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and red pepper flakes.
  3. Stir to combine and add in broccoli.
  4. Cook for 2 hours on high or 4 hours on low.
  5. 30 minutes before done, stir in cashews.
  6. Enjoy topped over rice or quinoa!

Leap Day

Leap year would make day light savings look weak if only it were an extra Sunday : )

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#whenyouworkSaturdaymornings

It’s only fitting that I started this year’s extra day with a little ME time (and some leaping into handstand).  I had a fantastic weekend…Saturday, I taught a kids yoga class and then went for a 4 mile run.  The weather was AMAZING and it felt like spring.  The BOY and I had lunch together and then I drove into the city to spend some time with my SIL (and Roscoe).

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We caught up on life over some bubbles and then headed out for the night!  It was a well deserved night out that ended with a little dancing before we headed to bed around 2am.  Sunday morning was even more beautiful than Saturday and so we spent most of the day out and about. We walked to get coffee and breakfast, then took Roscoe for a muddy run in the park, followed by a hose off.  We walked to the grocery store for provisions and then it was couch/nap/Lifetime movie time!  We made dinner in and watched a bit of the Oscars before settling in to watch ROOM.  Have you seen it?  By 11pm, I was exhausted and ready for bed.

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This morning, I was up to say goodbye to my SIL before she went off to work.  Then went back to bed for about a half hour.  I enjoyed my morning tea while meal planning for the week on Pinterest before making my way outside.  It was a bit chilly but seriously another incredible day for February.  I loved every minute of my 30 minute walk through the city…so different than my usual commute. I arrived at Zen Yoga Garage (never been before) with enough time to look around, take a selfie, and get to know the girl up front.

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I chose to take a Vinyasa II class because I was craving some introspection and piece of mind.  I had no idea what to expect, but the class surpassed my expectations.  There were only 4 of us and the teacher was incredible.  The class featured some challenging but exciting transitions and handstand play at the wall.  Totally my cup of tea!

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One of the things that resonated with me the most was when the teacher said that we should let go of what we don’t need…okay, we all know that.  But, then she said as we moved into cobra/up dog…open to what you want to receive, to what you need.  All of the heart openers left me feeling happy and the handstands made me feel strong. I ended up walking out with the teacher and as ex gymnasts we hit it off and chatted a bit about yoga and life.

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I stopped by bucks for a latte to appreciate on my walk home (also awesome!).  I changed quickly and met a few friends for lunch in the city before heading back to the burbs.  The weather began to get colder (we have a snow warning…boo!).  I swung by the grocery store to pick up the ingredients for this week’s meal plan.  I ran around the house for about an hour (getting food put away and laundry going).  Then settled into the couch where I soaked up some Cooper love.

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This week’s meal plan is sponsored by Pinterest!  Tonight’s dinner actually comes from Wildtree.  Since I own not one Wildtree product, I had to improvise a bit so this is an adapted version.   And since the BOY doesn’t eat sweet potatoes, I changed up the veggies.

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I was a bit nervous about how it would turn out but it is incredible!  Even the BOY raved about his dinner when he got home late from work around 9pm!

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I am exhausted after my weekend but feeling really good!  The fresh air, family time, and yoga were exactly what I needed this weekend.

How was your leap day?

Do you use Wildtree products?

Meal Plan 2/29/16

Monday: Zesty Mustard Chicken with Roasted Veggies

Tuesday: Slow Cooker Cashew Chicken

Wednesday: Fish and Broccoli

Thursday: Leftovers

 

Zesty Mustard Chicken with Roasted Veggies

Adapted from Wildtree

Ingredients

5 bone-in, skin-on chicken thighs

1/3 cup Honey Dijon Mustard + a drizzle of olive oil

1 tablespoon Herbes de Provence Blend (or some random herbs in your cabinet)

3 small yellow potatoes, chopped into 3/4-inch cubes

1 pound Brussels sprouts, halved

2 shallots, peeled and sliced

2 tablespoons olive oil

Directions

Preheat oven to 450°F and line a sheet pan with foil. In a gallon freezer bag, add chicken, mustard and herb blend and toss to coat chicken well. Set aside for 10 minutes while preparing vegetables. Toss potato, Brussels sprouts, and shallots, with olive oil and spread into an even layer on prepared sheet pan. Season with salt (and pepper if desired). Place chicken thighs, and any remaining sauce in the bag, on top of vegetables. Bake for 35 minutes or until chicken is cooked through: 165°F.

Island Pork Tenderloin {Awesome New Recipe}

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After the past week of just putting one foot in front of the other, I seem to have risen above my funk and am back to feeling like myself.  I’m sure the weekend spent feeding my soul with some QT husband time, chocolate, and fun helped!

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This morning’s first stop was the yoga studio.  One of my favorite teachers was subbing.  She told an amazing story about a golden Buddha covered in clay.  The moral being that we cover ourselves with layers of stress and expectations and that when we crack through them, our golden self is below and ready to shine through.  I was definitely ready to shine and was actually shining when I emerged 75  minutes later dripping in sweat.

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I thought the story was spot on and could have so many interpretations.  I’m thinking that I will use it for the kids yoga workshop I am teaching next weekend.  After yoga, I ran a few errands picking up a couple of gifts and groceries. I am all stocked up for an intense cheese plate for next weekend’s work party.

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I had leftover chili for lunch that I heated up as I unpacked all my food.  Then I put Tuesday’s dinner in the…you guessed it…crockpot.  I was in a baking mood and had the bananas to use, so I made mini Banana Maple Muffins with blueberries.

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I found the perfect mini muffin liners when I cleaned out my pantry.

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It was a productive day (for example I finally put away our snorkel equipment from the trip), and I happily curled up next to sleeping Cooper to watch a Law&Order marathon while blogging and emailing.  Around 6:20pm, I paused the TV to make dinner.  It’s super funny to watch Cooper who is his absolute laziest from like noon to 6pm spring up, stretch, and come to the kitchen demanding his dinner.

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So a few notes about tonight’s dinner recipe.  Number 1 and most importantly…it is AMAZING!  Like super awesome!  I followed the recipe pretty much as written except I only used a 1ish pound tenderloin.  I kept the spices the same so it was really strong and flavorful.

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I used my Le Cresuet because I know that it goes from stove to oven easily and I never know which pans can do that.  As for the glaze.  By the time I made that, I realized that I only needed half.  I used 1 tbsp garlic, 1/2 tbsp tobasco, and about 2 tbsp brown sugar.  When I tasted it, it tasted REALLY strong and spicy so I added a dash of cinnamon and coated my pork.  However, by the time the pork was cooked (this took about 25-28 minutes), it was spiced JUST RIGHT…not too hot at all.

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This recipe is easy and takes basically no time to prep.  We devoured our dinner with some leftover homemade ice cream for dessert.  And then sat down to enjoy the dynamic Grammy performances.

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You know it’s been a successful day when you’ve used basically EVERY utensil in your kitchen…ha ha!

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What did you think of the Grammy’s?

Island Pork Tenderloin

From Travels from East to West

For spice rub:

  • 2 tsp salt
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp cinnamon
  • 2 pork tenderloins (2 ¼ – 2 ½ lbs total) trimmed
  • 2 tbsp olive oil

For Glaze:

  • ¾ cup packed dark brown sugar
  • 2 tbsp finely chopped garlic
  • 1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.

On Mondays, We Meal Plan!

This Meme has been cracking me up all week!  Even funnier was recently listening to my husband explain to someone how easy it is to meal plan each week.  Don’t get me wrong, he is a huge help in the planning and making of the food and even sometimes in the shopping.  But for a guy who used to live on pizza and Chinese take out to begin describing the benefits of a weekly meal plan…you gotta smile : )

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Monday was super quiet.  Actually, our whole weekend was pretty quiet (on purpose) and I reaped the benefits Monday.  After a trip to Costco and the grocery store, I had the afternoon to myself.  I watched a little TV and then started working on dinners.  My meal planning experts, crockpot and Dutch Oven, were both in use when I curled up on the couch to read in my snuggie.

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On the stove, Monday night’s dinner from the Everyday Food cookbook, an easy one pot Moroccan Chicken.  I’m always a little skeptical of one pot recipes, so I upped the spice a bit.  I will warn you that it looks like there are way more veggies than liquid, but it all works out.  I also subbed in cauliflower for the zucchini which was a success!

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Dinner was ready right as the hubs walked in the door.  We had some leftover Thai rice that went perfectly with our dinner.  Since I was too tired/lazy to make any.

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My honest opinion on this dinner is that I like some of my crockpot recipes better because the flavor is stronger and more infused throughout.  However, in a pinch, this recipe comes together quickly and tastes great!  I ended up with a slight headache so went to bed early on Monday and decided not to wake up and run this morning.  I am feeling better but back in my snuggie on the couch : )

 

Meal Planning 2/08/16

Monday: Moroccan Chicken

Tuesday: Easy Asian Sweet Chili Chicken (crockpot recipe coming soon!)

Wednesday: Tilapia and Veggies

Thursday: TBD

 

Moroccan Chicken

From Martha Stewart Everyday Food

Ingredients

  • 8 bone-in, skinless chicken thighs (about 2 1/2 pounds)
  • 3 carrots, cut into 1 1/2-inch chunks
  • 3 onions, thinly sliced
  • 1 can whole tomatoes (14 1/2 ounces)
  • 1 can chickpeas (15 1/2 ounces), drained and rinsed
  • 1 3/4 cups chicken stock, or reduced-sodium canned broth
  • 3/4 cup water
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon chili powder
  • Salt and pepper

Directions

  1. In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, (cauliflower if using), stock, water, ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.

  2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through, yet still tender, about 15 minutes more..

  3. Serve with rice or couscous.  Tastes great day two!

 

Do you meal plan?  Any tips or favorite recipes to share?

Packed Monday

Monday was one BUSY day!  It seems that there have been a lot of those recently : )

I woke up and got right to work with some cleaning and house chores.  Then it was off to the gym for a brutal (but much appreciated) pre-vacation workout.

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#NeverMissAMonday

I went straight from there to Whole Foods for a few vacation snacks.  Then to the bike shop to finally pick up my bike. I can’t wait to take it out for a ride SOON!  Just sad that I’m traveling the next few weekends so it might not be that soon.  I had a few more errands to run, including the grocery store before coming home to clean (some more).  I fueled with a PB Chocolate Banana Shake.  Yum!

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When I got home, I put dinner in the crockpot.  I feel like I’ve made this recipe before, but couldn’t find it on the blog so decided to share it with you (again?).

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It’s an easy and tasty curry recipe that you can make in your crockpot.

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I used some of my favorite spices!

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My next task was to load up our new dishes (that we just got at our shower) to wash and move into the cabinet.

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We’ve had so many amazing meals and memories with our old hand me down dishes, and I am excited to pass them along to someone new.  I was even more ecstatic to enjoy my first meal on our gorgeous new dishes!  And my first ever non-hand-me-down, I picked them myself (with the BOY’s approval, of course), fancy new dishes!

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They are a grey ombre that look even cooler in person.   You’ll have to come over for dinner and check them out.  I ate leftovers for lunch all week and each day my coworkers commented on how good lunch smelled.  It looked like a mish mash but tasted delish!

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The other big agenda item of Monday was packing.  The BOY and I are going on a weekend cruise with his family, and I wasn’t sure when I was going to have time to throw everything together, especially since I am carrying on…always so tough for me! 

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I’m sure we know where Cooper will be hanging out all weekend while we’re gone : )

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Meal Planning 8/17/15

Monday: Slow Cooker Coconut Curry Chicken

Tuesday: BBQ Pork Chops and Veggies

Wednesday: Salmon and Steak Night

Thursday: Something from the Freezer : )

 

Slow Cooker Coconut Curry Chicken

From Sweet Treats & More

Ingredients

2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic, peeled

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala

1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes

2 tbsp water

1 1/2 tbsp cornstarch

Directions

  1. Grease your slow cooker with Pam. Place the chicken, red pepper, and carrots on the bottom of slow cooker.
  2. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. Pour the sauce over the chicken, peppers, and carrots, mix well, then cover and cook on low for about 6 hours.  ***My recipe only needed to cook 4 hours!
  3. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
  4. Serve over rice, with Naan, and garnish with cilantro.

Eats and Exercise {Lately}

I warned you that you may not see much of me this month.  August is one of my favorite months, but it is also a crazy busy one.  Here is a little bit of what I’ve been up to on the eats and exercise front…

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EATS

I had a cool week of patients bringing in food.  One patient went apple picking, another brought me eggs from their chickens, and a third brought me two huge bags of veggies from his unbelievable garden.  The BOY bought a baby charcoal grill this week (men and their meat…sigh!), and was excited to grill up sausages for Monday night’s German Night themed dinner.  My patient had given me cabbage and onions which he also roasted with potatoes.

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The entire meal was AWESOME. I ate until I was stuffed which is not my usual dinner eating style : )  But it was worth it.  And the left over cabbage and potatoes made a great second meal for lunch the next day.

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What I haven’t been eating is the meatloaf that I was supposed to make two weeks in a row. Oops!  Instead, the BOY made us tacos last night, which was much easier while I baked my coworker a cookie cake for her birthday.

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It’s been a latte kind of week and I have had my fair share of Starbucks/Dunkin’ runs.  Today, the guy in front of me paid for my office run of iced tea at Dunkin’.  Thank you kind stranger and I can’t wait to pay it forward!

 

EXERCISE

Last weekend, it was all about the yoga.  I went to classes Friday, Sunday, and Monday (where I met my Mom for the 6am class) and truly felt amazing!  Squeezed in between was a strength session. 

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Tuesday morning, I went for a 5 mile run, Wednesday was a rest day, and this  morning I HIIT the train (LOL!).   My trainer encouraged me to increase my interval time (and here I was just being proud that I was doing intervals).  This morning was a 5 minute warm up, 30 seconds on/30 seconds recovery x20 minutes, followed by a 5 minute cool down.  It went well until my last sprint which ended up being uphill…I have one word for you…brutal!

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#tbt to another tough run

This upcoming weekend includes a lot more strength training (starting bright and early tomorrow morning) and of course some yoga!

As for what I’m eating drinking now…wine!  Because it’s my weekend!

 

What are you recent eats and exercise?