I woke up at about 3:30 this morning with a migraine so I took a Maxalt and attempted to sleep a bit, I didn’t have much luck with this but I needed to try to rest. I worked from home and did as much work as my head and fogginess from the medication could take. I didn’t have much of an appetite today but did manage to eat the yogurt, puffins and watermelon mid-morning.
For lunch I made a pita with a cucumber sauce and chicken. The recipe was from Everyday Food and I had marinated the chicken for 24 hours in garlic, a bit of lemon juice, cumin, olive oil and salt/pepper. The sauce was a thinly sliced cucumber, a container of plain Chobani, some lemon juice and salt/pepper. Very tasty! I made enough so I would have leftovers for a few days for some lunches and dinner since its a quiet week. I ate about a 1/3 of the pita, did a bit more work and attempted to nap (unsuccessfully).
I had a few more bites of pita, chicken and the sauce for dinner along with a bowl of watermelon. I am heading to bed early and am hoping my migraine goes away, its been a long day.
Weekends go so fast and I still can’t believe that August is almost over. This summer has been amazing and I am not ready for it to end! Mike flew out this morning and will be back on Thursday. The plan for Monday is to hit the gym and get a good cardio and lifting session in. Breakfast is cinnamon puffins, blueberry Chobani and some watermelon. The perfect end of summer breakfast.
My snacks for the day include string cheese, celery, carrots, peppers and a Cherry Pie Larabar. I need to make sure I am getting lots of veggies this week, I felt a bit lacking over the weekend.
Lunch is a big bowl of leftover beef stew, usually so much better the 2nd day.
As of right now I have no plans tonight, I want to make a dinner so I have some leftovers for the week and maybe do a bit of cleaning and relax.
We had a big tub of spinach that I have been using up so dinner tonight was two big spinach salads with some dried cranberries, sunflower seeds, feta, celery and a green apple. The homemade dressing was a maple vinaigrette:
2 tbsp Olive Oil
1 tbsp Cider Vinegar
1 tsp Dijon Mustard
1 tsp maple syrup
Salt and Pepper
The dressing was good, just not quite enough flavor. To go along with the salad we each had 2 ears of sweet corn, so good this time of year!
We also tried the Door Country Sunset Splash that I got last weekend when I was in Wisconsin for my mom’s bday. I keep trying to like white wine but this was definitely not drinkable. I thought it tasted like cough syrup. Mike sorta liked it, but he is much more a fan of that flavor than I am.
After a Whole Foods run on the way home to get greek yogurt, mint sparking water and some cereal, I began chopping. I prepped veggies for a few days for Mike and I- carrots, celery, peppers while Mike chopped up watermelon and cantaloupe.
I had read my Everyday Food magazine yesterday and found a beef stew that sounded very tasty, so I chopped up 2lb of chuck roast, carrots, potatoes, celery, and onions and got cooking. The Huge orange stockpot got pulled out and the beef went in, got a great sear and cooked up. Then came the onions for a few, some flour and 3 cans of low sodium chicken stock. After simmering for 25 minutes all of my chopped veggies went in as well, the finishing touches after the veggies were cooked were a few cups of whole wheat “egg” noodles and a quite a few turns on the salt and pepper and a few sloshes of red wine vinegar. We know have 2 huge frozen containers of Beef Stew for sometime in fall and a delicious lunch of the stew and a few organic blue corn chips with the amazing salsa from Tejas that was hiding in the fridge.
A very comforting lunch, I am off to nap, maybe do a little reading and do some cleaning on a beautiful Sunday afternoon.