Hi there my loves! I hope everyone had a wonderful weekend. I have some catching up to do so here we go….
I cracked open the Parkers Farm Crunchy Honey peanut butter and let me tell you, I was in heaven. The slight sweetness of the honey mixed with the crunchy and smoothness of the peanuts paired with a good ol’ banana made me one happy little girl.
After breakfast I hopped on the treadmill and did one sweaty and very nonboring routine:
- 10 minute walk to warm up
- 1 mile run at 6.0 mph
- 2 minute walk at 4.0
- 1 mile run at 6.5
- 2 minute walk at 4.0
- 1 mile run at 7.0
- 10 minute recovery walk
I was really sweating after this one and the best part was it went by very fast.
After the run I completed my second session of the Ab Challenge circuit. I’ll be completing my third session today so that I reach the weekly goal of 3-4x a week. Tomorrow begins the second week with a new ab workout. I’m loving it.
I wasn’t very hungry for lunch but knew I needed to eat, so I whipped together a smoothie with Jay Robb’s chocolate egg white protein, almond milk, kale, strawberries, half a banana, and blueberries. Very satisfying.
Then I got to work on what I love doing oh so much…experimenting in the kitchen. Later in the afternoon I had plans to go to my mom and dad’s for dinner. They were going to be making chicken and I told them I would bring a salad.
My wonderful aunt introduced me to a deli-bought salad couple of weeks ago that I absolutely adored, and I had decided I needed to try to recreate it. The salad she had was made with chickpeas, but I wanted to use black beans instead. You could definitely substitute with chickpeas if you would like.
Here is what I came up with!
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- 2 (15 ounce) cans black beans, rinsed and drained
- 1 cup bell peppers, diced
- ⅓ cup red onion, diced
- 1 green onion, diced
- 2 Tbsp. cilantro, chopped
- juice of ½ of a lime
- juice from ½ of an orange
- 1 tsp. red wine vinegar
- salt and pepper
- In medium bowl combine beans, peppers, onions and cilantro.
- In a separate small bowl mix the sauce.
- Pour the sauce over the bean mixture and stir gently to combine.
- Serve cold as a salad or with corn tortilla chips.
I snacked on a small handful of Driscoll’s blackberries in the afternoon. I realize now how much fruit I ate that day!
Then off to mom and dad’s for the evening for church, dinner and the Viking vs. Packer football game.
Abbie chose the right move by sleeping instead of watching the Vikes lose so terribly.
I was a cleaning machine in the morning not to mention we hit the coupon jackpot. I swear the coupon books (all four of them) were made specifically for me. There were coupons for so many things I actually use. I was psyched.
I headed to the treadmill again on Sunday this time for a long walk (4.0 pace). I walked for about 50 minutes while watching who knows what t.v. shows. Okay, I watched the Kardashians. Guilty pleasure. I also completed my 1-minute plank from the challenge.
I used the leftover bean salad to make Santa Fe Spring Rolls! I added about 3/4 cup of corn and 1/4 cup of shredded cheese into the black bean salad recipe.
The spring rolls I used are made from rice flour, water, and salt. They come in a round package and are very hard. To soften them you simply take one and turn it in a bowl of warm water. It softens right up and is pliable to work with.
Santa Fe Spring Rolls:
Step 1: Preheat oven to 375°F and prepare a baking pan with parchment paper. Once rice paper is pliable, place on flat surface and spoon in bean mixture just off-center.
Step 2: Fold up bottom end of paper to cover mixture.
Step 3: Fold in both right and left sides of paper.
Step 4: Gently roll up the paper into a roll and place on prepared baking pan and spray the tops with olive oil.
Here’s the kicker…since this was my first time ever working with rice paper, I had no idea how long to bake these. We baked the rolls for about 20 minutes and then switched the oven to low broil where they sat for another 10 minutes. Since the inside did not need to be cooked for any reason, our biggest intention was to crisp up the rice paper.
If I were to do it again I would still probably bake it for 20 minutes, and broil for 10, but I would flip the rolls half way through the broiling process to crisp up both sides.
But anyway, the result was a very tasty sinless meal. I served the rolls with a side of Parkers Farm mild salsa.
They were definitely very crunchy too! This was a fun change of pace meal for us. BTW before I prepared these rolls I devoured a load of broccoli and hummus, so that was part of my dinner too.
The rest of the evening was spent being pretty lazy on the couch. I made myself a bowl of FAGE 0% fat Greek Yogurt with fresh Driscoll’s strawberries and blackberries.
It was a nummy day!
I have some fun plans on the agenda today including a hot date with a girlfriend of mine! I am super duper excited. I hope you all have a fabulous day and I will check back in with you very soon.
This Post Has 4 Comments
Those look awesome! I’ve made little roll-ups with wonton wrappers before, but never spring rolls! I’m definitely going to have to try that treadmill workout, too.
Looks like a great weekend!
Oh, and this is Abby from http://www.abbyeatsalmonds.com (I signed in wrong on wordpress today!)
They were very tasty AND gluten-free!
This delicious gluten free barbecue sauce recipe 🙂 can’t wait to try this. how long will it keep in the fridge?