I am so flipping excited to be back to blogging! In fact, I’m excited about doing pretty much anything. You see, I’m getting over a case of the “have-nots.” It was a nasty one. The past week I have not:
blogged ~ washed my hair ~ cooked ~ done any school work beyond what was immediately due ~ worked out ~ read any books ~ cleaned my house ~ eaten anything with any real nutritional value ~ been nice to my husband ~ taken a moment to appreciate my life
I told you it was bad. I finally got so sick of myself that this morning I started getting back to doing. I did three hair washes in the shower. I made and ate two healthy meals. I took a walk. I went to school. I finished a major assignment. I pre-made Adam’s dinner. I took a moment to reflect.
My plans for the weekend are big but doable – 1. spring clean our storage containers. 2. switch out our summer and winter wardrobes. 3. eat lots of fruits and veggies. 4. get in some strength training. 5. make notecards to start prepping for exam week. 6. read the 2nd Hunger Games book. #6 is the only task that’s really urgent 🙂
How do you get back in gear when you’ve got a case of the have-nots?
Back to blogging? This morning breakfast was pink, pink, pink.
I blended together 1 cup of skim milk, a 0% plain Yoplait Greek yogurt, 1 cup of frozen blackberries, and 1 Tbsp maple syrup.
Tangy but tasty. I froze a bunch of blackberries when they were on super-sale a few weeks back so I expect to have this again soon.
When my class was over this morning it was too pretty out to go home so I extended my walk up Elmwood to the Co-op. I perused some fun looking products but came away with only one.
A Relax drink from Solixir. With blackberry, chamomile, passion-flower, jujube, lemon balm, and hibiscus.
It didn’t really have much flavor but for 50 calories and no added sugar I’m not complaining.
My food was feeling preppy so to go with breakfast’s pink lunch was green.
I started with a Crispin apple.
Then I had a green-on-the-inside twice baked potato with basil and cheddar.
Recipe is down below. But I have to show you what I used for my basil –
I bought this Gourmet Garden Basil Herb Blend the other day on a whim but I think it’s going to become a kitchen staple! So much easier than cutting up my own basil or throwing out my own basil when it rots in the crisper. I see a lot of herbs in this week’s meal plan future.
Finally a big pile of roasted green beans.
Better than french fries! <– and I can tell you that for certain because I ate french fries for dinner two nights this week *whoops*
Basil and Cheddar Twice Baked Potato
- 6 oz baking potato
- 1 heaping Tbsp finely chopped basil
- 2 oz 50% reduced fat sharp cheddar
- Microwave potato to desired doneness according to your microwave’s specifications. (my potato took 7 minutes at full power)
- Cut two thin slices of cheddar, about 0.5 ounce worth, and then roughly dice the remainder of the cheese.
- Cut potato in half and scoop out the flesh, taking care not to get too close to the skin so that the potato can still hold its shape.
- Mash potato insides, basil, and diced cheddar. Spoon filling back into potato skins and top each side with a slice of cheese.
- Bake for 25 minutes at 425 degrees Farenheit.