Yesterday had “uh-oh” written all over it. From the Great Banana Incident of 2011 to my gym changing Thursday night “BodyPump” class to “Club Strength”. WTH? Don’t worry though, I think an uprising is afoot.
Last night, after going to the Google Places event at Robicelli’s flagship store, we headed to the bay for a long family walk/bike ride. It was a GORGEOUS evening, and I was happy to give up my traditional evening run for a long walk with my faves.
Unfortunately for us, we saw no less than 4 Brooklyn “ewww” staples. Let me tell you, it’s hard to stay quiet if you’re 28, let alone telling a 3 year old not to say anything. We saw,
Old, Sweaty, Hairy, and Shirtless Guy (all capitalized cause I deemed that his “title”)
Dude plugging one nostril and blowing out the other-on the sidewalk
kid on a motorized bike with no helmet “where’s his hat, mama?”
girl in running underwear with ass cheeks exposed. I don’t think Tim was protesting this one. I think he’s buying me a pair.
I DARE you NOT to say anything to #2 and #3. IT’S DAMN NEAR IMPOSSIBLE. #3 also didn’t appear to have any supervision, which made Tim and I almost lose it.
Fortunately for me, I DID get in a good workout and cook a reallllllly yummy dinner. The perfect dinner for a comfortable summer’s evening. (I really wanted to write that “Summer’s Eve)
My workout-I did these “BodyPump” style so it’s 3 sets of 30 with weights followed by 3 half motions aka “pulsing in place”
forward lunges-each leg
traditional squats with bicep press
Dinner was SOOOO yummy! I made a BLT with avocado spread. I used Martin’s whole wheat potato bread, Trader Joe’s uncured, center cut bacon, and veggies from Urban Organic. Center cut, uncured bacon is really the key here. It’s lower in sodium and fat than traditional bacon, and it is nitrate free.
Making bacon: This would seem a no-brainer, but it isn’t. The tip a lot of chefs (and I) use to get the crispiest bacon is place cooling racks on top of sheet pans and put the bacon ON the cooling rack, and bake the bacon at 350 for about 15 minutes. (I say about because it really depends on the thickness of the cut.)
Avocado Spread 2-4 sandwiches
half of a HASS avocado
1t dijon mustard ( I like Maille)
dash of garlic powder
cap full of apple cider vinegar
salt and pepper
squeeze of lime juice (a light squeeze)
Put it in a mini food pro and blend or mash together with a fork. Spread on both side of the toast and build. This sandwich would also be great with turkey, salmon, or crab on it. Rotisserie chicken would be great as well. If you make it with veggie bacon, I think tofu or a black bean burger would be a thrillah killah for sure. The sky is really the limit.
sorry for the low light, we ate dinner later than usual!!