I was so excited to start my morning off with this…
I bought this mini French press by La Cafetiere in Home Goods the other day and I couldn’t wait to use it! I had no idea how to use it, but thankfully, it came with directions.
The result was FABULOUS! Feeding my addiction…
I was scheduled to do another 3 mile run this morning. It was a beautiful day, so I decided to run outdoors again, but had a hard time deciding where. I wasn’t really in the mood to run, so my hilly neighborhood wasn’t appealing and neither was a local trail; again hills. I finally settled on a park trail about 1o minutes away. The first mile was easy and I was in a nice groove, but I was not feeling this run at all. I started talking myself into stopping at 2 miles. It’s good enough, right? It’s something, right? NO, I said to myself! Quitting is for quitters, I said. Very profound, huh? LOL! It’s all I could come up with at 9 a.m.! I just kept chanting it over and over. Before I knew it, I was at 3 miles and sprinted at the end, chanting “finish strong”!!! That was a little more motivational, right? I think the coffee kicked in ;D
I went back to the car for my dashboard breakfast…
very nutty (like me)…
I finished some errands and headed home for lunch. I was craving salmon and happened to find some in the kitchen cabinet…
I used it to make a Salmon Roll – my take on a Lobster Roll which is a New England specialty and super delicious! My Salmon Roll was a tasty alternative.
To the packet of salmon, I added finely diced red onion, celery, salt, pepper and 1 1/2 tablespoon Kraft reduced fat olive oil mayo. But the star of the mix was this…
I used a couple teaspoons of the Wasabi Mustard. It made the dish!
Lobster Rolls are traditionally served on a split hot dog-type roll. To “healthify” my Salmon Roll, I served it on an Ezekiel Hot Dog Bun with a side of red grapes…
Despite this filling lunch, I was stomach growling hungry for a snack in the afternoon. I steered away from the Cheez-its and opted for a Honeycrisp apple and tablespoon of Barney Butter (trying to use it up!)…
Dinner was later than I like, since I had to volunteer in the church office again. I didn’t have a plan , but after digging around, I came up with a dinner idea – Zucchini “Spaghetti” and Turkey Ricotta Meatballs…
I heated up Turkey Ricotta Meatballs from the freezer and made some “spaghetti” using 1 medium zucchini and this tool…
A zester! I rarely ever use it for zesting, but I found a new use for it now! I’ve seen lots of veggie “pastas” in the blogworld and most of them call for using a Spiralizer. I’m a gadget lover and have been thinking of getting one, but in an effort to “declutter” my kitchen, I have been holding back from buying it. Using a zester had the same effect, although probably took a bit more effort than the Spiralizer!
I cooked the “spaghetti” in a teaspoon of olive oil for about 3 minutes in a nonstick pan, along with the diced remnants of the zucchini. Before serving, I tossed it with a teaspoon of pesto, seasoned with salt, pepper and a sprinkle of parmesan cheese. It was delicious!
Spaghetti!!
ONE GOOD THING: Pushing myself to finish my run gave me such a good boost of confidence and energy. I like the feeling of finishing what I’ve started :)
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Enjoy your day! Looking forward to my Vegan For A Day adventure today!
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