Friday and Saturday were insanely busy days in the clinic. The first Saturday of every month we do a kids’ day special, so it is always jam-packed. All that craziness plus Tyler getting up at 5 o’clock on Saturday made us pretty tired the rest of the weekend.
I was crunched for time on Friday for breakfast, so I had two of the granola bars I made on Thursday plus a handful of dried cherries.
Lunch was another spinach salad with chicken, sliced almonds, extra sharp cheddar cheese and sesame ginger dressing.
Friday night Hubby was the master chef and grilled us some cheeseburgers.
Saturday morning, bright and early, Tyler and I headed down to the farmer’s market to check things out. Not too much produce yet, since it’s early. I came home with a jar of low sugar strawberry jam and a jar of low sugar strawberry rhubarb jam. And a cinnamon roll. And a cilantro plant.
I got myself an indoor herb garden kit a couple months ago, but still haven’t started it up. I was craving some cilantro so I just bought one on an impulse. One of these days I’ll get around to planting that…
I started my morning off with a raspberry Chobani and a couple bites of that cinnamon roll. Tyler had most of it, he of course loved it.
Lunch was leftover Indian food from Thursday night. Saturday afternoon we just played with Tyler and got a couple things done, including a short nap.
That nap was just the motivator we needed to start supper. Hubby got out the charcoal grill and made some bbq chicken drummies, and I made sweet potato chips and steamed/roasted broccoli (started out as steamed but I needed to heat it up so I roasted it).
To make the sweet potato chips, you just peel the skin off (or leave it on if you wish), then slice them thin and approximately the same size. I use a mandolin chopper.
Drizzle them with olive oil and sprinkle your seasonings on- I used Cookie’s All-Purpose Seasoning, it’s a little spicy.
Spread them on a cookie-sheet lined with aluminum foil and place in 400 degree oven. Flip them every 10 minutes or so, and cook approximately 30 minutes. We like them to be a little crispy, although they’ll never be as crispy as regular potatoes.
To accompany my meal, I drank the last two Coronas in the fridge, and I believe Hubby may have had a couple whiskey drinks. Apparently that gave us even more energy, because we decided to completely clean the kitchen after supper. Like, scrub-the-countertops-and-stove, scrub-the-floor, clean-the-kitchen-floormats kind of cleaning.
Here’s a picture of it sparkling this morning…. I’m sure my mom will appreciate this since she knows our kitchen is usually a pit and she always tidies up when she stays with us.
Today we got to sleep in a little bit- thanks Ty. I started my morning off with a bowl of strawberry Chobani, a chopped apple, and sunflower seeds.
Lots of playing with Tyler today. He’s a handful, always on the go. He now has a pretty good arm, throwing stuff left and right. We’re a little worried that one of these times he’ll pick up something heavy and launch it right at the tv. Anyone else ever had that problem?
I somehow found some motivation to go to the gym today, and my friend Megan and I finished a killer full body superset workout. It included squats on a BOSU, one-legged squats, step-ups, rows, shoulder presses, lateral raises, deadlifts and more. It was about an hour of all weights. I’ll be lucky if I can lift my arms tomorrow.
Right after the gym, I made myself a protein smoothie for lunch. Half a frozen banana, strawberries, blueberries, spinach, plain Greek yogurt, one scoop of protein powder and water.
See- you can’t see the spinach at all! You can’t taste it either. I promise.
Couple little snacks throughout the day along with a lot of water. After it finished raining a little, Tyler and I headed out for a long walk to get my cardio in. He had fun, as usual.
We didn’t want to make a huge mess for supper, so Hubby pulled out a container of frozen taco meat. I made a supremo taco salad. Spinach, taco meat, shredded cheese, plain Greek yogurt, chopped jalapenos, cherry tomatoes, salsa, and some fresh cilantro. Yay for fresh herbs! It really did perk the whole salad up. I also sprinkled some crushed tortilla chips on top for some crunch.
And that finishes off another great weekend. I think my project of the week may be to finally get the bikes out of storage… it’s about time!