Happy Saturday, my loves! What are y’all up to today? Anything surprising and super fun? The weather is soooo much prettier here. Literally, it was 28* when I woke up this morning and is supposed to get to 58*. WHAT?!
So, dinner last night ended up being a local steakhouse because my Daddy saw a special Travel Channel episode on steak yesterday 😉 Oh, the power of suggestion 😉
The meal began with a “40-compartment salad bar” that they have. I love a good salad; it’s the perfect start to any meal. I piled it high (you should have seen the pathetic excuse for a bowl they had). I guess I should’ve aimed smaller, but I wanted so many toppings on that lettuce ;)…blueberries, cottage cheese, 1 slice of tomato, 2 broccoli florets, banana peppers, mixed fruit (which came out of its own juice and something I don’t do usually, but I really wanted some fruit on this beast), 1 slice of beet, a little crumbled egg, red onions, a few olives.
Then on to the main event (yes, I did it)…a 6 oz. filet and a plain baked sweet potato.
I was so full that I didn’t even want dessert (Have I been getting too many calories this week? I’m wondering!), but I did get some decaf coffee. You can’t resist when…
So, even though it’s been over a week since I have had any coffee…the power of suggestion…
I like how the bold taste of coffee compliments red meat. It was either that or red wine 😉 However, I have had this coffee before, and this wasn’t as tasty as I remember. I had a few of these little cups. My family ordered Hot Fudge Sundae Cheesecake for dessert, but I didn’t try any. They liked it a lot.
This morning began with the rest of my “Pretty-in-Pink (Lindsay) Smoothie” topped with a few cacao nibs for garnish…
…and a Sexy Bowl: sliced avocado, 2 chopped dates, organic fuji apple, 1 tbsp tahini (my first time everrrr!), and sexy spice.
At first, I wasn’t sure about the tahini, but it really grew on me. What do y’all use it in? I like this new ingredient!
Y’all be honest with me…does this seem like too big of a breakfast? I concerned about overeating this week since I haven’t been as hungry.
Workout today: RPM Plus (the 60-minute format), a quick core class, and BodyPump. AND I got to see my friend Lindsay! We usually miss each other during the week because of our schedules, so it was fun to pedal beside her this morning. (Enjoy Angus Barn for me, Linds! Go ahead, your deserve it!)
I didn’t know what I wanted for lunch, and I was surprised that I wasn’t hungry, but I ended up eating a random mix…
1/2 navel orange, 5 baby carrots, a few steamed broccoli florets that I had leftover, about 1/4 of a can of rinsed black beans for protein, 3 pieces of celery, 1 tbsp original tahini hummus, and 2 tbsp tabouli.
***I’m going to try to start measuring more stuff so that I can give y’all exact amounts and so I can start being more sure of not using too much of anything.***
Dessert: 1/2 frozen banana blended with a splash of almond milk topped with a mix of dark chocolate cocoa and a teeny squirt of light agave. I love the combo of banana and chocolate (and nute butter, but I layed off hehe)
Off to church…
DVRing my Heels vs. the Pack to watch when I get back. I think we’re doing fish for dinner, and it’s snack time! Yippeeeee!