After two days of waking up before 6 am, today’s 7 o’clock alarm felt like a breeze. That’s a lie, but I did manage to get out of bed and go for a run.
2 minutes running/ 3 walking, x 11 (plus a little extra to finish the loop) for 4.8 miles and 56 minutes.
I brought 20 oz of water with Lemon Lime Gu Electrolyte Brew with me on my run.
I didn’t fuel so well for breakfast. There was no time to pack any proper meals for school but the endorphins were worth it. Running (and run/walking!) puts me on cloud nine.
Psst, Mom – I wore the sweet flowered top that you got me over a t-back tank and it was cute and didn’t look dorky like you told me pairing it with a t-shirt did.
Self photos are hard, self outfit photos are almost impossible.
For “breakfast” (quotes because this was not enough food but it was the only thing I managed to grab and I drank it at breakfast time) I had a Sneaky Pete’s Apples Away.
The SP’s were on sale at Wegman’s and looked interesting, so I took a chance and was rewarded. The flavor was mild – just a little apple and no oat – and I liked the slightly thick texture. For 40 calories it was packing 3 grams of fiber. I would definitely drink one again.
Lunch featured apple as well, in juicy Pink Lady form.
I also packed a cucumber with two Laughing Cow Garden Vegetable Cream Cheese wedges.
Trying to prep that with a plastic butter knife was a little messy but the flavors were delicious.
I also bought a doppio espresso, with vanilla sugar and lots of skim milk.
The vanilla sugar at the cafe at my school is ridiculous good. The spot is just a Barnes and Noble Starbucks but the vanilla powder is so much better than the stuff you see at the “real” Starbucks; it has little flecks of vanilla bean!
Speaking of tasty beverages… I poured myself a beer when I got home this afternoon.
Tusker (a Lager brewed in Kenya) is in my “top 3” list for favorite beers.
Dinner was an old favorite too.
My Buffalo Chicken Baked Pasta recipe page was updated.
Buffalo Chicken Baked Pasta, serves 4
- 8 oz rotini pasta
- 8 cups fresh baby spinach
- 1 T butter
- 1 lb skinless boneless chicken breasts; chopped into bite-sized pieces
- ½ cup plus ¼ cup buffalo wing sauce
- 8 oz 1/3 reduced fat cream cheese
- ¼ cup blue cheese dressing
- ¼ cup shredded sharp cheddar
- Preheat oven to 450 degrees Farenheit. Set up your colander or strainer in the sink and put the raw spinach inside.
- Cook pasta al dente according to package directions. Pour cooked pasta over the spinach (the heat will “cook” it) and return pasta and spinach to the cooled pot when all of the water has drained off.
- While pasta is cooking, melt butter in a sauté pan over medium-high heat. Add chicken to the pan and cook until done, about 4 – 6 minutes on each side.
- Add ¼ cup buffalo wing sauce to the chicken and cook 1 more minute. Remove chicken from pan to the pot with the pasta and spinach and reduce heat to medium-low.
- Combine cream cheese, blue cheese dressing, and remaining ½ cup buffalo wing sauce in the pan. Heat until melted, 3 – 5 minutes.
- Remove pan from heat and pour sauce over the pasta. Stir until all ingredients are well-combined.
- Pour the pasta mixture into an 8×8 inch casserole dish. Top evenly with the shredded cheddar. Bake 8 – 10 minutes, until cheese is melted and browned.
It is spicy, creamy, cheesy, and even a little bit healthy.
The rest of my evening includes a walk with the dog and hopefully some polishing time with the “Minted” I’ve been eyeing all week.
I hope everyone enjoyed the official first day of summer!
I know it’s like trying pick a favorite child, but if you had to choose – Buffalo sauce or Sriracha?