Hi there! I’m diving right in…
I’m still not quite sure how I felt about yesterday’s lunch. The night before, I sautéed zucchini and mushrooms seasoned with cumin and salt and pepper. I then added cooked carrots and diced turkey. Once the veggies were cooled, I topped them with green olives, feta cheese, and balsamic basil dressing. I packaged the dish up and brought it with me to work.
I ended up eating the carrots solo, not in combination with any of the other items in this dish. They just didn’t belong, poor guys. Would I make this combo again? Probably not, but I didn’t HATE it, it just wasn’t as good as my other Greek-inspired dish from the other day. I prefer the fresh raw veggies versus the cooked any day.
Either way I still enjoyed my lunch outside in the sun and then went for a quick 15 minute walk before heading back to work for the afternoon.
After work I made my way to the gym after sitting in traffic for what seemed like forever. I wasn’t feeling super energized so I grabbed my newest Rachael Ray magazine and rode the elliptical for 35 minutes. It was pretty darn hot in the gym yesterday and I ended up getting sweatier than I felt worthy of. I wasn’t hitting it too hard but the sweat made me feel like I was!
For some strange reason, once normal dinner time rolled around, I was not hungry. I hadn’t eaten copious amounts of food throughout the day or anything, so this was weird for me. This doesn’t happen to me hardly ever.
I waited and waited for the hunger feelings to come around, and they were only starting to barely creep up when I decided I would just make myself a little somethin’-somethin’.
I made a salad with mixed greens, a half of a grilled pork tenderloin marinated in Lawry’s Hawaiian dressing, avocado, mango, and honey mustard dressing.
About 45 minutes after I got done eating the salad, my appetite kicked in. I ate my second dinner which was a few small handfuls of trail mix…
A bunch of these sweet red cherries…
And a piece of almond bread. Dana said this was by far the best batch of almond bread I have made so far, and I would have to agree. I used Greek yogurt instead of homemade SCD yogurt, and cut the eggs down a little bit and incorporated some egg whites. It made for a more bread-like texture with less crumbling and more stability.
I should probably post this recipe soon, huh?
As I was out checking out the garden last night, looking around for any fresh veggies to pick, I thought it would be fun to give you guys a glimpse of the jungle our garden has turned out to be.
I snapped this photo below back at the end of May when we planted zucchini, tomato, bell peppers, jalapeño, kale, green beans, and onions.
Now check it out! Mind you there’s an abundance of weeds in there, but you see on the right side in the front? Those are all tomato plants and they are coming in full swing! They are mostly green still but there are LOTS of green ones. I can’t wait to be bombarded with tomatoes. Fresh salsa will be coming out my ears.
The zucchini have had a rough summer. We have gotten a few so far, but not like last year. I think the weather has teased them a bit. I’m still hoping we get more.
Here is our green beans and kale on the left.
We didn’t get any peppers unfortunately which I am pretty bummed about. The onions are probably ready to be plucked from the ground, but I haven’t touched them yet.
I most definitely do not have a green thumb, but we are producing some veggies which makes me oh so happy.
I am off for the day, make it a happy one.