Over the past few weeks, I’ve posted about food, fitness, and family, giving you brief glimpses into my little world. Well, today I thought I’d share a whole day with you. Hence, the Monday Rundown.
I woke up at 6 a.m. feeling great and ready to start a new week. Over the weekend, I took some “me” time to relax, made my weekly snacks (Energy Bites and Granola this week), had dinner with friends, went grocery shopping, picked up a Tribe game, and even knocked out some yard work. The weather was tremendous, so I got more than the required amount of vitamin D.
Not wanting to lose my good mojo, I started the day with a fruit smoothie. I threw a handful of ice, a banana, some fresh strawberries and a little bit of pineapple juice into the blender, and I was off to work in my new polka dot dress.
After a quick shower, it’s was back to work, where I put down a hard-boiled egg and followed it up with lunch a short while later. Lunch was from Nature’s Bin grocery store in Lakewood, and it was a Four Cheese & Pear Pasta with Roasted Fennel and Swiss Chard. Absolutely delicious, and Nature’s Bin makes all their prepared lunches daily using real food. It’s a win, win for me.
After work, I ate an apple for a snack and drank a cup of coffee (afternoon coffee = special treat). Then I worked in the yard for 30 minutes or so because we have a big mulch order coming on Saturday. Moving yards of mulch is no joke, so there will be some evening yard work this week, pulling weeds and getting ready. I knocked out the Tank Top Arms workout before making dinner: a summer salad with beans, lentils and corn. It was seriously scrumptious.
- 1 15 oz. can beans (whatever type you prefer), rinsed and drained
- 9 oz. frozen corn, thawed
- 1 tomato, chopped
- 1 small avocado, diced
- 1/4 cup red onion, chopped
- 1 scallion, chopped
- 1 lime, juice of
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. cilantro
- Salt & Pepper, to taste
- Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.
After dinner, I retired to the couch where I caught up on some of my DVR shows and ate two more energy bites before hitting the sack at 10 p.m. Early to bed, early to rise. I’d like all Mondays to be like this one.