Friday, May 10, 2013

Embracing...or attempting to...

HAPPY FRIDAY, EVERYONE!  ...even though I'm not OVERLY excited that the weather (and HUMIDITY) has been creeping up lately, this sunny day is making it impossible not to be happy.  Oh yeah, and it doesn't hurt that it's the freakin' weekend!J

OK...back to the businessJ

8:00am:  Coffee with creamer

9:30am:  Breakfast-  ye ole Vitatops
Fair Warning:  Sooooo...I know I JUST wrote about how these don't fill me up anymore, butttttttt I feel like I want to give em another whirl for a little bit to see if they help shed my 'last few pounds of Katie weight.'  We'll see...but prepare to see these as much as you saw 'ye ole multigrain waffleJ

11:30am:  Lunch- Peanut Butter & Jelly on 1/2 whole wheat pita
Yes, that says 11:30AM and YES, I went kindergarten lunch yesterday morning/afternoonJ  Made extra special because my cousin had made the jelly as a party favor at her Mom's birthday.  Isn't that a great 'parting gift'???  Gift that keeps on givin, I say!
(Shout out to Mary & Aunt AnitaJ)

3:00pm:  Snack #1- Grapes  

4:30pm:  Snack #2- Cheese stick

5:00-6:00pm:  Endorphin Central aka. Body Jam class
Which, THANKFULLY, went MUCHHHHHH better than last week when I was DEAD and EXHAUSTED 3/4 of the way through class.  Last night I felt like I could have went through the ceiling, I had so much spring in my stepJ  Probably cause the teacher is CAPITAL A- AWESOME!!!!  (shout out #2 to JackieJ)

6:30pm:  Dinner- Mango salsa topped cumin-grilled chicken & corn and avocado salad
This dinner was the EPITOME of BRIGHT!  

I used the inspiration from my friend's mango salsa and smothered it over some grilled chicken coated in a dusting of cumin...
Slightly spiced with a sweet bite, this came together in under 10 minutes and tasted like a spa dish!
PS-Mango Salsa:  
  • 1 diced mango
  • 1/2 cup diced red onion
  • 2 tablespoons cilantro (could have used a little more)
  • juice from 1/2 lime

 And on the side, another one of those 'toss together and call it a salad' greats...
Corn Salad
  • 1 bag defrosted frozen roasted corn
  • 1/2 diced red onion
  • 1 diced avocado
  • 1/4 cup diced cilantro
  • juice of 1/2 lime
  • sprinkle of cheese (preferably cotija, but my grocery store was I used a Mexican blend of cheddar & Monterrey jack)

I made both the salsa & corn salad a few hours early to let the onions mellow out a bit in the lime juice & it worked like a charm.  This was cooooool & delcious.  Perfect for spring/summer.

New Tradition Alert!  
So speaking of 'spring/summer,' in my attempt to EMBRACE said seasons (despite my disdain for HEAT, bugs & especially hair-curling HUMIDITY!), I realized another reason for my dislike is that spring/summer lacks a lot of TRADITIONS!  September to December are filled to the BRIM with holidays/football season/events to look forward to.  May-August for me??  Not so much.  (aside from our farmer's marketbeach picnics tripsJ) start creating some new SUMMER traditions, I've decided that every Friday until September shall be "NEW BURGER RECIPE FRIDAY."  Which should be easy to do considering Scott got us me this for Christmas this yearJ 
Tonight's recipe is comin straight from the pages of this here book AND is keepin in theme with "FIESTA WEEK!"  hehehehehehehe...I'll be excited to share all the new burgers (and traditions) that come out of this new little 'way to be excited for spring/summer' experimentJ hahaha

Alrighty, well I'll probably be sharing the burger with you on my Weekend recap on Monday since I'm sure I'll be runnin to & fro all weekend.  Until then, HAPPY MOTHER'S DAY TO ALL THE MOMS OUT THERE!  You are ALL rockstars in my bookJ

Have a great weekend, ya'll!

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