I began Thursday with a morning trip to the gym (still trying to find activities that don’t exacerbate my IT band/hamstring/butt pain). After 30 minutes of elliptical, 10 minutes of rowing, and some foam rolling I was feeling pleasantly sweaty!
Breakfast was coffee, calcium supplement, 1/2 apple, 1/2 banana, cinnamon raisin bagel, and Tbs Barney Butter (almond butter).
Lunch was my usual salad and iced green tea. I ate outside in the sunshine!
Today’s mix included:
sliced red onion
2 Tbs balsamic vinaigrette
white beans & chickpeas (~1/2 cup)
feta cheese (~1 oz)
Tbs whole grain croutons
It was delicious! But I need to stop buying $2 bottles of fancy iced tea….
I love Annie’s graham bunnies so much! I finished up what was left in the box (maybe 1.5 servings?) for an afternoon snack. Now it’s time to buy some more! I knew dinner was going to be late (~9pm) so I need a little pick-me up after work. I was lured in to Tasti D-Lite where I purchased a small cone.
Once I got home, I began preparing dinner. I based my Middle Eastern Stuffed Peppers on a recipe I found in Women’s Health Magazine.
Read on for the details on my version:
4 red bell peppers
1/2 – 1 lb ground turkey breast
1/4 cup chopped olives
1/2 cup golden raisins
8 oz tomato sauce
1 tsp diced garlic
1 tsp cinnamon
1 tsp cumin
1 cup cooked brown rice
Preheat oven to 400 degrees
Cut tops off of bell peppers, save tops and set aside, remove seeds, and place peppers in a small baking dish
Spray a medium frying pan with cooking spray and cook meat, garlic, cinnamon, and cumin over medium heat for ~4 minutes
Add tomato sauce and raisins and cook for another 4 minutes
Remove from heat, stir in olives and rice
Divide meat-rice mixture evenly among the bell peppers
Cover baking dish tightly with foil and bake for 15 minutes at 400 degrees
Yum! My stuffed pepper was delicous with a glass of ice cold beer.
I finished the night with a few squares of my favorite chocolate bar – Cadbury’s fruit & nut!