Friday is such a wonderful day. I love Friday. But first, we have to recap Thursday.
The day began with a warm bowl of Cream of Wheat with cinnamon, brown sugar, and PB2.
For lunch, more peanut butter, but the real stuff this time. A piece of spelt toast with natural peanut butter and banana. I also ate some watermelon and
insanely addicting Barbecue Pop Chips.
After work, Dana, Moose and I hit the pavement for a long walk around the neighborhood. The weather was absolutely perfect yesterday and I was so grateful we were able to get out and enjoy it at least for a little while. We cruised for about 3 miles.
Dinner was a fun one. I must be in a “dipper” food type of mood this week considering Wednesday I made Italian dunkers, and last night I made….tilapia fish sticks!
Assembly Line Preparation (in this order)
- Plate: Cut two defrosted tilapia filets into 1 inch strips, cutting with the lines of the filet. Season the fish with cracked black pepper.
- Bowl: In a wide bowl pour about 1 1/2 cups egg whites.
- Plate: Pour a heaping pile of almond flour, salt, and pepper. **
- Baking pan: Spray with non-stick cooking spray
Dip fish sticks into egg whites.
Roll and cover in almond flour.
Place on prepared pan. Once all of the filets are on the pan, lightly spray the tops with non-stick cooking spray.
We had plans to grill these bad boys outside but our plans were halted when we realized we ran out of propane. Hence the reason you see the fish filets on our outdoor grill pan versus and indoor pan. We moved the process indoors to the oven but I didn’t feel like dirtying up another pan so we left it on the other pan.
In a preheated 450° oven, bake for 12 minutes, turning once. Finish by broiling for 3-5 minutes until the fish sticks begin to crisp (keep an eye on them!). Serve with your favorite dipping sauce. In my case, ketchup.
These reminded me of childhood in such a huge way. They are perfect for adults and kids alike. You feel like a kid when you eat them. It’s wonderful. They are slightly crunchy on the outside and tender on the inside. They are a very healthy alternative to frozen fish sticks!
Now, back to Friday. It’s that time to check in on the June Yoga Challenge. Just a reminder to you all that my goal is to complete three yoga sessions per week. Time and intensity do not matter in my challenge, only completion of the sessions.
- Sunday: Gentle Yoga by Sportskool On Demand
- Wednesday: Back Challenges by Sportskool on Demand
- Friday: Metal Yoga by Sportskool on Demand
The session from this morning was by far the most challenging to me. I am still working at beginner level but am hoping to step-it-up to intermediate in the future!
I am loving yoga more and more each day I practice. I am continuing to notice that I am able to better control my stress now that I have added yoga into my routine. If my day is becoming stressful, I will remind myself to breath and slow down. I still have a LONG ways to go on increasing my flexibility, but I have already noticed a slight difference and it’s only been a short while. I can’t wait for another week!
Happy Friday to you all. I have two special guests coming to stay with me this weekend, my brother Scott and his girlfriend Nicole (our Boundary Water tour guides). I have to decide what to make them for breakfast tomorrow morning. I’m off to go brainstorm, run errands, and get some stuff down around the house.