Monday morning started out with some hazelnut chocolate.
My spoon went into the Nutella jar more than once, but after much debate with myself I opted for 1 tbsp instead of two. Nutella is to die for.
Wasn’t in the mood for coffee so I tried some yerba mate tea again. Better the second time around, it gave me just enough energy but didn’t make me feel like jumping off the walls.
After breakfast I went to a 75 minute hot vinyasa yoga class. It was a very sweet class with an instructor I’ve never had before. While I was unpeeling my layers and getting ready for class she looked at me and said “Amy”? apparently I look like Amy an old instructor who moved to Florida this past December. Lucky her. While in savasana (corpse pose) I fell into meditation, it was awesome! I’s only taken me a year to get there.
I ate a speedy lunch before heading out to the Little Aprons fourth grade class to volunteer. Phew fourth grade is tiresome, props to teachers for having so much patience and stamina.
I snuck away in the afternoon to treat myself to some coffee at Panera bread for a little pick me up.
I actually prefer Panera’s coffee over Sbux, they have a wider variety of blends and I like the self-serve counter. Sbux is sometimes a little too strong for my stomach, if you know what I mean. Since it was getting late I ordered a small light roast.
Once the hubs got home from work we went on a gym date. I was supposed to run on Sunday but never
had made the time. I made up for it today and ran three miles on treadmill in 30:30. How’s your training coming along? Do you make up runs/workouts if you miss one, or do you skip it?
We came home and made dinner as a family. The hubs and L.a had pasta with meat sauce, while I opted for pasta with tempeh. It took me a long time to realize that “I don’t have to eat the same thing as everyone” else and neither do you. It’s okay to adjust your meals to your liking, trust me you wont offend anyone, your family will understand.
Fusilli with veg and tempeh:
1 cup of fusilli
1/2 cup zucchini, chopped
1/2 cup frozen mixed peppers
1/4 wedge tempeh
1 cup spaghetti sauce
1 garlic clove, minced
dash of oregano and pasta seasoning
Cook cubed tempeh in a hot pan coated with cooking spray. Add zucchini and cook until browned. Add peppers, spaghetti sauce, garlic and seasoning. Serves 1
I kept this dinner vegan friendly with nutritional yeast sprinkled on top. A side of garlic bread courtesy of the hubs, and a mocktail. No dessert.
I’m saving desert for Devour Downtown which runs from January 24-February 5th. It’s basically restaurant week with lots of good dinner menus for really cheap.
As promised: Those yummy crackers I was telling you about yesterday.