The sun is shining, and I’m ready to have an uber productive day today. After a hiatus from studying due to the holidays, it’s time for me to get back on track with my NASM certification training. Starting with… coffee.
Before I spread out all of my study materials, I wanted to (over)share another entire day of my meals, snacks, and everything in between in this week’s edition of…
What I Ate
8:15am – Green power shake (1/2 banana, 1 scoop protein powder, 1 scoop macro greens, ice, water). This was gone in about 25 seconds, but it did a good job of fueling my workout…
9:15am – Spin class @ LA Fitness. I wasn’t as early for class as I usually like to be, so I got stuck in the front row, BUT it turned out to be not such a terrible thing. Being in the front motivated me to push harder throughout the class, and focus on my own ride rather than observing everyone else. I may have been a more visible sweaty mess than usual, but frankly, everyone in that class is a hot, sweaty mess.
10:30am – Breakfast #2 was a toaster waffle with sunflower seed butter, banana, and chia seeds. These Trader Joe’s freezer waffles are delicious (taste just like Eggo’s), but they’re certainly not health food. There are 7 grams of sugar in two waffles, which isn’t terrible, but I probably won’t be buying them again. If it’s not in the house, I can’t eat it.
1:00pm – I had a couple cuties for a snack while catching up on emails and mail.
3:15pm – Rather than continuously snacking all afternoon, I decided to throw together a quick bowl of
overnight oats. Oats, berries, sunflower seed butter, granola.
Keven never looks quite as guilty as he does when he’s inside a box he shouldn’t be in….
As soon as Andrew got home from work, he hopped on the elliptical and I started prepping dinner.
8:15pm – Roasted rack of lamb with broccoli and carrots. The lamb was surprisingly easy to prepare, despite this being my first attempt. I gave it a quick pan sear in olive oil and butter over medium high heat (about 5 mins), then transferred the pan to a 375 degree oven, where it roasted for about 25 minutes. I took it out when the internal temperature reached 130 degrees, knowing it would rise to the desired 135-140 degrees while resting.
Adding lamb to our weeknight dinner repertoire. Andrew and I both loved it!
Have a happy and healthy Wednesday, everyone!
As always, you can see what others are eating today over on Peas & Crayons. Cheers!