Hello everyone! Hope you all had a lovely weekend. If you live in NYC, it would be have to be a challenge to have a crummy weekend given the sensational Spring weather we’ve been graced with.
I kicked off my Saturday morning with some chocolate laced oats:
The Oats:
1/4 Cup Quick cooking IRish Steel Cut Oats
3/4 Cup Water
1 Mashed in Banana
1/4 Cup Egg Whites
1 TBS Chia Seeds
1/4 Cup back to Nature Chocolate Delight Granola
1 TBS Mini-Chocolate Chips
1 TBS Almond Butter
Splash of Soymilk
Drizzle of Agave Nectar
This super dense breakfast powered me through a glorious 4 mile outdoor run/walk in Central Park all the way up until lunchtime:
1/4 Roasted Chicken
Steamed Brussel Sprouts Sprinkled w/ Nutritional Yeast
1/3 Cup Brown Rice
Chelsea the blogger spent the entire afternoon wandering around the Chelsea (the neighborhood), the West Village, and the East Village with a friend. I went on mapmywalk.com later out of curiosity and discovered that we covered 4.5 miles on foot. Nice!
While padding from The High Line to Washington Square Park, all the way to Tompkin’s Square Park…I noshed on some traveling snacks:
My eyes also noshed on some awesome sights:
You have to admire the dedication of the “sand artist” that created this temporary masterpiece.
A tree blooms in the East Village!
Many thanks to my wonderful partner in crime, Jerin, for the gloriously sunny day of city traipsing.
I arrived at home ravenous and ready for dinner. While waiting for my root veggies to roast, I snacked on some unpictured stuffed dates.
Dinner was:
Baked Tilapia Filets
Carrot and Parsnip Fries
This was my first encounter with parsnip, and I have to say, I actually enjoyed the taste and texture of it more than carrots! I was fairly stuffed after my sizable dinner and wasn’t feeling the need for dessert…but I was awfully eager to try a couple squares of a new dark chocolate I impulsively purchased at a specialty market earlier this week:
Ummm, this is probably the only time you’ll ever hear me say this in regards to chocolate…but this tasted terrible! Ick! The chile and lime flavor obliterated whatever rich sweetness the chocolate possessed. The result was a terribly bitter, sort-of-spicy (not in a good way) mess. I promptly chucked it in the trash after choking down one square. A waste of calories and dollars, indeed.
This morning I awoke to an exciting new twist on an old breakfast staple, the omelette. Ladies and Gents, I present to you the Curried Kale Omelet:
I was feeling adventurous this morning and didn’t want the standard omelette (not that it isn’t delicious, I just needed a twist) so I googled “kale in omelet?” and came across this simple and delicious recipe .
Kale isn’t necessarily the first ingredient that comes to mind for omelet fixings, but this was outstanding and a great way to incorporate extra calcium, vitamin B6 &C, into my breakfast. Served with a navel orange, my taste buds and immune system were doing the happy dance:
You know you’re a health-freak when you catch yourself typing phrases like “my immune system was doing the happy dance.” Oy, and to think…this is coming from the girl who used to slam back PBR Tall-Boys in Tompkin’s Square Park on Saturday afternoons. I guess you could say that I’ve settled down/matured in recent years.
Mid-morning I attended a powerful, sweat inducing, and glute-searing 45 minute spin class followed by some arm and ab strength exercises.
Post-spinning, I spun some ingredients in a blender to create a quick lunch:
This smoothie was A LOT tastier than it looks. It was actually quite sweet, filling, and hydrating- exactly what I needed after sweating my life out in spin class.
For the smoothie, I blended:
1 Cup Lowfat Milk
1 Cup Frozen Whole Leaf Spinach
1 Cup Frozen Cherries
1 Small Banana
1 Scoop Amazing Grass Green Superfood
1 Heaping TBS Vanilla Brown Rice Protein Powder
2 TBS Ground Flaxseed
Throughout the duration of the afternoon, I grazed on the following:
Jonagold Apple Slices and Almond Butter
Dinner was a veggie-packed salad and a small baked sweet potato (with a lil’ Earth Balance butter and cinnamon):
For the salad, I combined:
-Mixed Greens
-Beets
-Garbanzo Beans (1/2 Cup)
-Tomatoes
-Avocado
-Carrots
-Balsamic Fig Vinaigrette Dressing
Dessert was a Chocolate Vita-Top w Cashew Butter
:
Now, I’m off to fully relax and get a solid night’s sleep. Work is going to be extremely tiring over the next two weeks, as the kids are on spring break. I’m actually looking forward to having the kids home. We have many fun activities planned, however, with the fun and frivolity…I know I’ll encounter my fair share of sibling spats, pout-storms, picky eating, and who knows what else? Ah, it’s an exciting roller coaster, or umbrella ride…whatever you want to call my line of work…it’s certainly an adventure:
Have you ever babysat? If so, what are some of the most hilarious/odd/traumatizing experiences you’ve had?
Hello everyone! Hope you all had a lovely weekend. If you live in NYC, it would be have to be a challenge to have a crummy weekend given the sensational Spring weather we’ve been graced with.
I kicked off my Saturday morning with some chocolate laced oats:
The Oats:
1/4 Cup Quick cooking IRish Steel Cut Oats
3/4 Cup Water
1 Mashed in Banana
1/4 Cup Egg Whites
1 TBS Chia Seeds
1/4 Cup back to Nature Chocolate Delight Granola
1 TBS Mini-Chocolate Chips
1 TBS Almond Butter
Splash of Soymilk
Drizzle of Agave Nectar
This super dense breakfast powered me through a glorious 4 mile outdoor run/walk in Central Park all the way up until lunchtime:
1/4 Roasted Chicken
Steamed Brussel Sprouts Sprinkled w/ Nutritional Yeast
1/3 Cup Brown Rice
Chelsea the blogger spent the entire afternoon wandering around the Chelsea (the neighborhood), the West Village, and the East Village with a friend. I went on mapmywalk.com later out of curiosity and discovered that we covered 4.5 miles on foot. Nice!
While padding from The High Line to Washington Square Park, all the way to Tompkin’s Square Park…I noshed on some traveling snacks:
My eyes also noshed on some awesome sights:
You have to admire the dedication of the “sand artist” that created this temporary masterpiece.
A tree blooms in the East Village!
Many thanks to my wonderful partner in crime, Jerin, for the gloriously sunny day of city traipsing.
I arrived at home ravenous and ready for dinner. While waiting for my root veggies to roast, I snacked on some unpictured stuffed dates.
Dinner was:
Baked Tilapia Filets
Carrot and Parsnip Fries
This was my first encounter with parsnip, and I have to say, I actually enjoyed the taste and texture of it more than carrots! I was fairly stuffed after my sizable dinner and wasn’t feeling the need for dessert…but I was awfully eager to try a couple squares of a new dark chocolate I impulsively purchased at a specialty market earlier this week:
Ummm, this is probably the only time you’ll ever hear me say this in regards to chocolate…but this tasted terrible! Ick! The chile and lime flavor obliterated whatever rich sweetness the chocolate possessed. The result was a terribly bitter, sort-of-spicy (not in a good way) mess. I promptly chucked it in the trash after choking down one square. A waste of calories and dollars, indeed.
This morning I awoke to an exciting new twist on an old breakfast staple, the omelette. Ladies and Gents, I present to you the Curried Kale Omelet:
I was feeling adventurous this morning and didn’t want the standard omelette (not that it isn’t delicious, I just needed a twist) so I googled “kale in omelet?” and came across this simple and delicious recipe .
Kale isn’t necessarily the first ingredient that comes to mind for omelet fixings, but this was outstanding and a great way to incorporate extra calcium, vitamin B6 &C, into my breakfast. Served with a navel orange, my taste buds and immune system were doing the happy dance:
You know you’re a health-freak when you catch yourself typing phrases like “my immune system was doing the happy dance.” Oy, and to think…this is coming from the girl who used to slam back PBR Tall-Boys in Tompkin’s Square Park on Saturday afternoons. I guess you could say that I’ve settled down/matured in recent years.
Mid-morning I attended a powerful, sweat inducing, and glute-searing 45 minute spin class followed by some arm and ab strength exercises.
Post-spinning, I spun some ingredients in a blender to create a quick lunch:
This smoothie was A LOT tastier than it looks. It was actually quite sweet, filling, and hydrating- exactly what I needed after sweating my life out in spin class.
For the smoothie, I blended:
1 Cup Lowfat Milk
1 Cup Frozen Whole Leaf Spinach
1 Cup Frozen Cherries
1 Small Banana
1 Scoop Amazing Grass Green Superfood
1 Heaping TBS Vanilla Brown Rice Protein Powder
2 TBS Ground Flaxseed
Throughout the duration of the afternoon, I grazed on the following:
Jonagold Apple Slices and Almond Butter