…when you can find this kind of loot at the farmer’s market? (Shhh… don’t tell my garden that I was cheating on it today!) Check out this size of this zucchini:
It’s been a fun day so far! We got up this morning and did a Tabata workout. Cory did his regular Tabata leg workout (smith squats, leg extensions, deadlifts, machine curls, lunges and abs). I of course had to tweak my workout (just like I do with recipes, because I get bored so easily I guess!) so I did my Tabata routine with these:
- standing kickbacks with banding
- smith squats with a narrow stance
- kettlebell windmills (alternating sides each set)
- single straight leg deadlifts – balanced on a yoga mat**
- hamstring curls on fitball
- plank mashup (some straight, some with hip twist, side planks)
** I don’t have a cool balancing disk or a Bosu so when I want to ramp up the intensity of an exercise a bit, I add a bit of balance to it by folding up a yoga mat. Looks simple, but it really does throw your body just a bit off kilter when you are doing single leg exercises. Like this:
After our workout, I had a big green juice with kale, a green apple, a little lemon, some ginger, celery, cucumber, and broccoli stalks.
Then we took the crazy beasts out for a walk. They got their greens with breakfast too (my dogs go nuts for kale stalks) – look closely and you’ll see him licking his lips! His little tongue is poking out:
When it was time for some real breakfast food, I made buckwheat pancakes (with some extra protein powder and greek yogurt mixed into the batter) topped with some blueberry goat cheese and a little organic maple syrup:
I can’t tell you the last time I made pancakes – it’s been a long time! Granted when you are using buckwheat they aren’t the same “cake-y” delightful ones you might get at IHOP, but these sure are better for you!
For lunch I made a spinach and pesto quesadilla. Don’t mind the bite out of the tortilla. I was trying a new sprouted grain tortilla and wanted to make sure I liked it first before I actually made my lunch.
A good trick when you are using cheese is to grate it with a super fine microplane. You get the “visual effect” of a good amount of cheese, but by weight you hardly have any because it’s so light. Here I’m using my favorite Mt. Sterling raw goat cheese.
Pile on a bunch of baby spinach, fold in half and cook on your Foreman grill for a few minutes until the cheese is melted and sizzling.
I was planning to have these baby carrots on the side:
But unfortunately they were frozen solid. On to plan B:
Who doesn’t love the Pampered Chef crinkle cutter?
My afternoon snack was a SUPERGREEN smoothie (and this one even tasted a little greener than usual). Frozen mango, kale, spinach, greens powder and egg protein.
I’ve definitely had my fair share of greens today!
How about you? Did you get a lot of greens in? Or do you need to include a leafy green salad with your dinner?
Before I go I have two more pics to share. One I took on the way to meet my client for our run yesterday. Look at how dark it is now in the morning! This was at 6:15 AM.
I don’t mind cooler days, but I already miss the extra daylight!
And this other pic I took when Rascal saw a squirrel from our window – this was too cute NOT to get a snapshot…
My two *men*
Hope you are having a GREAT weekend so far!
– Shari B. =)