Weekend Wrap-Up; Purple Hair Don’t Care

It’s been a fun weekend.  On Saturday I did this again –

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Welcome back, purple hair, I’d missed you.

Things have been pretty low-key since I last posted.  Adam has an insane schedule for the next month and I was trying to soak up as much time with him as I could.

Plus we were pretty productive – we spent Saturday buying him 2 of the 3 pairs of shoes he desperately needs (new running shoes, comfortable shoes for the hospital, and days off shoes).  We even made a trip to the gym.  I spent 30 minutes on the treadmill, doing some half-hearted running intervals and incline walking.  I can’t go back for a few days – I can’t wash my hair until the color sets so I don’t want to sweat – but it was a good start.

Here is some of what I did on the food front…

breakfast

Iced Americano with fat-free chocolate milk.

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Still obsessed.

Baked oatmeal with maple and pecans for Sunday brunch.

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I loosely followed this recipe.  I cut back on the sugar and used candied pecans.

lunch

Thursday I had packed a lunch, but then when I went into the cafeteria to buy a drink the special called to me.

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My baked potato with cheese sauce, broccoli, onions, and pickled jalopeños was delicious.  Not as filling as I’d hoped though, I ended up buying a snack later that afternoon.

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Friday my abandoned lunch from the day before was already in my office.

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Quaker Summer Berry Oatmeal,

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topped with Big Slice Cinnamon French Toast Kettle Cooked Apples.

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The apples were delicious, their texture was perfect.  I went to Target that very day to buy more.  Coincidentally, the oat bowls were on sale and I got more of those too.

snacks

Iced coffee from Café Dada.

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Yum x infinity.  I salivate when I think about this coffee.

Adam and I split a rocky nut Snickers.

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The marshmallow layer is crazy.

More sugar.

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We are both completely obsessed with these Juicy Bears.  They are so juicy!

dinner

A fancy Friday dinner.

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Salad – arugula with yogurt blue cheese dressing, shredded carrot, and Emmy’s Blueberry Cashew Super Cereal.

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With groats, raisins, cashews, and dried blueberries the cereal really seems like more of a salad topper anyway.  Plus a reject piece of too small chicken from our new favorite recipe.

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Mediterranean Stuffed Chicken, serves 2 – 4

4 oz light feta cheese

  • 2 Tbsp capers
  • 10 queen sized pimento-stuffed green olives
  • medium lemon, juiced and zest (reserve both juice and zest)
  • 1 lb boneless skinless chicken breasts
  • 2 Tbsp smoked brown sugar
  1. Preheat oven to 400 degrees Farenheit.  Prepare a baking dish with cooking spray.
  2. Place feta, capers, olives, and lemon zest into the bowl of your food processor.  Pulse until well-combined and no large chunks remain.
  3. Using a serrated knife, slice into the side of each chicken breast until you are a quarter-inch from the other side.  Basically you want to be able to open the breasts like little books.
  4. Open the chicken breasts and place into the baking dish.  Spread filling mixture onto one side of each breast, then close the “books.”  Sprinkle brown sugar on top of the chicken, then drizzle with lemon.
  5. Place baking dish into the oven and bake 40 – 45 minutes, until chicken is cooked through.

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Saturday’s dinner was less exciting.  More salad.

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Arugula with carrots, blue cheese, sliced green olives, crumbled feta, and flax.

Plus eggs cooked with pizza sauce, more arugula and olives, and shredded Parmesan.

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The olives seemed like a really good idea but in the end their juiciness was not appreciated in the eggs.

Last night I ate pizza for dinner.

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Thank you, cheese, for being you!

Have you ever dyed your hair a crazy color?

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