This is my second official post, so I figured I’d say a little about myself. I just started a full time job, and I am in school part time for my Master’s in Social Work. As you can imagine, I’m pretty busy most of the times, but I still find time to cook and exercise because these are two of my favorite things.
For my job, I work 12 hour shifts. So I’ll work for two days, be off for two, work for three, be off for two, etc. Today happens to be one of my days off. It’s sort of nice having days off during the week because that way I can get to get up early and go to an exercise class. (On the weekend, I’m sometimes out too late to be up for classes)
So today, my morning started with a delicious bowl of steel cut oats with cocoa, peanut flour, and banana. I normally make it with 1/2 cup milk, but my family ran out. 😦 We’ve been going through a considerable amount of milk lately since my father has taken to drinking more milk in order to aid in his weight loss process.
After digesting, I headed to the gym for 20 minutes on the interval setting of the elliptical (alternating between moving forwards and backwards every 5 minutes) and an hour-long power yoga class. I love power yoga! I used to think that yoga was just a wimpy-stretch-session, but since I started practicing, I realized how wrong I was. Power yoga can really get your heart rate up and challenges both your strength and flexibility, all the while being an incredibly relaxing experience. You leave the class feeling as though nothing could stress you out… at least for a few hours. I hear that meditation can give you this calm as well, but I can never stick to a regular practice.
Afterwards, I came home and had my usual post-workout snack of plain yogurt mixed with cocoa, cinnamon, purevia, and cereal. (today’s cereal was Trader Joe’s High Fiber Cereal)
Today’s been filled with laundry, school-reading, and web-surfing. And a special lunch outing with my Dad! (his treat hehe) We went to Martin’s (the store that bought Ukrop’s) for the salad bar. I’m so glad that Martin’s kept Ukrop’s kitchen/bakery. I have perfected the art of salad bar there. Today’s salad (which is pretty much the same every time I get it): mixed greens, spinach, romaine, mushrooms, shredded zucchini, carrots and cabbage, red onions, sliced beets, kidney/garbanzo beans, grilled chicken, and pico de gallo. YU-mmy. No picture because I didn’t have my camera.
I unfortunately have not gotten much schoolwork done today, so I must dedicate the rest of my day to reading until my class this evening. But this:
will be my main course for dinner. It doesn’t look very appetizing, but I assure you, it’s delicious. It’s Pumpkin and Ricotta “Pasta” Casserole — I have an irrational fear of pasta, so I always use spaghetti squash. I got the recipe from here and used spaghetti squash instead of pasta, thyme instead of sage (forgot to buy sage), reduced the parmesan to 1/2 cup total, and added white beans. This is one of those dishes that simply makes you melt inside. (This will be my fourth time enjoying it)