does a body good

Last night's dinner was AWESOME. I couldn't get over how good it was, combining two of my favorite things; eggs and roasted veggies. I got the idea from a blog that I follow - peanut butter fingers. She frequently tops her salads and veggies with a fried egg and I have always thought it was interesting. Now that I have tried it, I can assure you it will be happening way more often.

We were pretty much out of everything, so we made a quick stop by the store on our way home from work. We quickly grabbed some eggs, milk, and brussel sprouts, and headed home to make dinner. While Mike mowed the grass, I started roasting our veggies.

We had the sweet potatoes and russet potatoes on hand, and they were starting to look a little old, so I used everything up with our meal. After roasting them in olive oil for about 45 minutes (stirring in between), I fried up 2 eggs for each of us and put them on top of a bowl of the veggies.

I must have said how good this meal tasted 100 times last night. The mixture of the yolk, egg, and oily veggies was just amazing. I want more, and I want more now.

If only I could fry some eggs at work, I would be having a repeat of this for lunch. Instead, I will have to settle for the veggies alone with a pb & j sandwich thin. Still a pretty rockin' lunch if you ask me.

While waiting for our dinner to cook, I snacked on some chips and salsa and drank milk. Can I just tell you that I am slightly addicted to milk. I seriously could drink milk at every meal if I allowed myself. I love it so much. I try to keep my intake to a minimum, so that I don't go way over in calories and sodium from just milk alone, but then I get into these kicks where I can't stop myself from drinking it. I think since I restrict myself, I over-indulge a bit.

I only drink skim milk and I love for it to be ice cold, without adding any ice. But, if it is not cold enough, I will certainly add ice. Mmm, I want some milk right now. Instead, I will continue to sip my peppermint tea. :)

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This morning, I dropped Mike off at work and then headed out for my run around his office. I like that run a lot. It is exactly 3 miles and I feel legitimately worked when I am through. The hills and turns create a great work out that leaves me feeling sweaty and tired... both good things to feel after a run.

Over the last week, I have noticed a pain in my shin when I begin my runs. It is only on the left side and it runs up my shin along the bone. It seems to subside after I get about a mile in, but I can feel it anytime my foot pronates inward. I usually don't pronate when I run, but sometimes when I get tired, my feet just get lazy. It really isn't bad enough to where I can't run, and I don't feel it any other time in my day to day life, but I am a little concerned since it has been going on for a week and at every single run. I think I will take tomorrow off and see if that helps at all. I really don't want to get injured since my running has been really consistent lately.

I also love this trail because of the fun things you get to look at. There are always birds, squirrels, and bunnies just hanging out.

This guy got a little scared as I got closer to him and ran into the woods... Can you see him??

My only complaint about this run is the hills. I guess that is probably why it gives me such a good work out, though, so I shouldn't complain. This one is a beast and I always hate when I approach it.

I was glad to be finished and was pretty happy with my pace the entire time. I felt like I was really pushing myself, so that is always a good feeling.

When I got to my office, I dug into my overnight oats (in a pb jar). This is also an idea that came from a blog that I read. Carrots N Cake always talks about doing this and it is an excellent idea. When you are just about finished with a peanut butter jar, and there is not enough peanut butter to do anything with, but enough to keep the peanut butter flavor, add your overnight oats to the jar and enjoy the deliciousness the next morning. I added oats, skim milk, frozen mixed berries, and chocolate protein powder. With every bite you get a bit of peanut butter and it tastes absolutely incredible.

Time to tackle the day! Have a good one!

Yesterday's Stats (thanks to my milk obsession):
Calories (+) 351
Sodium (+) 103
Protein (+) 1

It's Only Thursday?

This week is going by at a snail's pace...

We have plenty left to do before leaving on Friday, so the evenings are flying by, but the days, are sooo long and sooo boring. I have complete holiday brain and am only really doing work to keep the clock ticking. I don't think anyone at my office is getting much accomplished.

Anyway... I didn't make it to the gym yesterday or today.  I blame Mike for yesterday and I blame myself for today :). Yesterday morning, Mike and I were riding together and I could have dropped him off early, gone to the gym and then gone to work. But, he really wanted to sleep in. Which he deserved to do because he has been working really early lately and staying up pretty late working on various things. So, I allowed it. Today, I just couldn't get motivated. I actually woke up pretty early, but by the time I got moving to leave, I would have only had 30 min at the gym. So, I decided to use that time finishing laundry and making breakfast. We have to get all of our packing done tonight so laundry is kind of a priority right now. :)

I am just going to have to kick my ass in gear when we return from our trip. Although I would love to say that I will work out while up there, I know better. Without a gym membership and the freezing cold temperatures, I will probably not be getting anything in. I am going to say that I will try to get a run in a few days, but we shall see...


Yesterday's lunch was fantastic. Very horrible for me, but super delicious. It doesn't help that we have a million cookies and sweets laying around the office as well... I should just stop weighing myself until January. ;)

After stopping by a birthday party last night, we came home to eat some leftover tacos. I had a big chicken taco in a whole wheat wrap. I was pretty full after just one, so that is all I had. I will be having another today for lunch to try to use up all the leftovers.

Tonight, I think I am having a sweet potato with a side of asparagus for dinner. I want to use up everything in the fridge before we leave. I am going to the grocery store tonight to get supplies for our road trip munchies. I think we have come up with a good plan and I'll post the details tomorrow.

Have a great Thursday... if and when it ever ends, it will finally be FRIDAY!! Whoo Hoo!

Yesterday's Stats (I don't even want to look!):
Calories (+) 328
Sodium (+) 1035
Protein (-) 3

Leftover Chili Solution

I am a big fan of leftovers. I am one of those people who think that a meal tastes better the 2nd and 3rd day after it is made. It took a long time to get Mike on board with this. He was not a leftover person, but now, he loves them.

Chili, however, is not something I normally look forward to the next day. There is something about chili that tastes so perfect the day it is made that just can not be re-created in the microwave the next day. The problem with chili, though, is that there is always a ton leftover. It normally sits in my fridge for weeks until I finally toss it in the trash.

A while ago, I saw numerous food blogs creating various versions of a Chili, Mac ,and Cornbread Casserole (mostly all of them were pointing to this recipe as the first source). I was intrigued.

I used How Sweet's version of cornbread with a few variations (since I didn't have heavy cream, half and half, whole wheat pastry flour, or enough cheddar cheese to put in the muffins), but it still turned out amazing. I don't think I will ever make packaged cornbread again. And, the brown sugar addition was absolutely perfect.

Warning: this is not a super healthy recipe, but it is so worth it and will certainly take care of the leftover chili in your fridge.

Cheddar, Chili, Cornbread, & Pasta Bake
adapted from How Sweet It Is

1-2 cups of whole wheat pasta (I used elbow), cooked according to package directions
3/4 cup shredded cheddar cheese
2-3 cups leftover Chili
A batch of cornbread of your choice
Sour Cream or Plain Greek Yogurt for topping

Preheat oven to 375F. Once noodles are cooked, drain and place in the bottom of a casserole dish. Top noodles with leftover chili, add a layer of cheddar cheese, and then top with cornbread batter. Let bake for 20-30 minutes, until chili is bubbling and cornbread is golden brown and cooked through. Enjoy!