Hey, all! Sorry for the delay. My camera decided it wants to be fussy on me this week, so I had to rely on my ole phone camera to take most of the photos on here. I was trying to get it up and running before I posted again, but since I'm having no luck I thought I'd just post away before it gets to be mid-AugustJ hahahahaha Hope ya don't mind.
So I had attempted to do these two 'smaller' workouts since I wasn't too much in the mood for a 'tougher' full body workout. Ummm...WRONG-O! These were both tough on their own, but together made for a KILLER workout. My legs and shoulders were BURNIN for a looooonnnnnggggg time after this duo...phew!
9:00: Breakfast- Flax pancake with almond butter & syrup
12:30pm: Lunch- Tuna lettuce wrap & pickle
2:30pm: Snack - 1/2 KIND bar
Which I shared with my BFF while we made, ahem, Halloween craftsJ Not even kidding.
5:00pm: Dinner- Roasted Red Pepper Hummus Turkey Burgers
BEST burger we've made in a looonnngggg time! The hummus makes the burger SUPER moist, while the sauce (which we made with mayo, lemon juice & chipotle garlic powder) and caramelized onions put it over the TOP! You MUST try this while grill season is in its prime.
And speaking of prime, corn on the cob is in its 'doesn't even need butter' stage...swoooooooon!
9:30am: Breakfast- Peanut butter & Jelly oatmeal
The natural PB & blueberry jelly coming directly from Emery Farms, giving this oatmeal a little extra seasonal kick. Yum.
Workout: Power Yoga
12:30pm: Lunch- KIND bar
This time a WHOLE one to myselfJ We had to fuel up a bit before we went out to enjoy the unseasonably cool weather here in Jersey. We headed out to Russo's Orchard Lane Farm in Chesterfield for some peach pickin...
I mean, I'm sure most people are used to (and um, possibly enjoy??) 'picking your own' in the blazing heat of summer...but ummmm, not meJ I made sure the ole thermometer wasn't going to cross 85 before we headed outJ
Russo's is family owned and after a visit to the country store, the owner's grandson hopped on a golf cart to take us out to the peach trees. We were left with a basket, wagon and instructions that we needed to pick 10 pounds minimum...to which I GASPED, but felt bad since he took us all the way out there AND we were the only ones out there while he had to sit around waiting for us. So we picked and picked...
And picked ourselves 17 pounds.
You can't make this stuff upJ Me thinks Katie & I are going to be VERY busy putting these to use before they go badJ
Once we headed back to the little country store to pay for the SEVENTEEN POUNDS OF PEACHES, I picked up a small bottle of this peach cider to enjoy on the way home...
Made at Circle M Farms in Salem, NJ, this 90% peach juice cider was SOOOOOOOO sweet & refreshing and tasted of pure, fresh summer. Only problem? The small bottle came with a 300-calorie nutrition label. I drank 1/2 and called it my snack for the afternoon. It was TOUGH to stop at half, let me tell ya! It was just soooooooooooo good.
5:30pm: Dinner- Whipped Basil Ricotta pasta with fresh tomatoes
Oooooooooooo.Mmmmmmmmmm.Gggggggggggg. This may have been one of my most favorite & best dishes in the last few weeks, using even MORE of those fresh tastes of summer.
It started with these GORGEOUS tomatoes that I had picked up from a roadside stand last week. How pretty are they? They were just SPEAKING to me from the refrigerator shelf...
And in an attempt to slice them quick, I tried the new 'life hack' trick of putting a few (a few too many in that pic!) between 2 plates and slicing with a serrated knife right through the pack...
It definitely works better with maybe a handful of tomatoes at a time, but when all was said and done, it only took me about three minutes to slice ALL of them. A great time saver.
I sauteed the tomatoes with a drizzle of olive oil and 4 diced garlic cloves for about 10 minutes or so...
...and they broke down into a glorious sauce...
While the tomatoes were cooking, I boiled up some pasta (for 7 minutes) and made the quick Whipped basil ricotta.
Into the food processor went:
- 1 cup part-skim ricotta
- 2 handfuls fresh basil
- 1/4 cup Parmesan cheese
- salt & pepper
Give it a quick whirl and you are good to go...
Once the pasta was cooked, I tossed it with the basil ricotta...
...and covered with the tomatoes...
I can't even TELL you how good this was. The tomatoes were just sooooooooo sweet and saucy, their sweet bites sent the basil ricotta to stratospheric heights of deliciousness. And best of all? It all came together in under 20 minutes. Gotta love THAT the most, huh?
8:00pm: Dessert- Skinny Mini peach crisps
These came together in a blink and were JUST enough to satisfy your sweet tooth. My only addition to the recipe was a little nutmeg in both the peaches & the toppings AND a pinch of sea salt in the crisp. It always works a little magic.
Alright, well I should have something fun to show you tomorrow since I have a really fun event tonight that's definitely not in the normJ Not to mention Katie & I are gonna start putting those peaches to workJ
Have a great Thursday!