“I Love You Man!”

It may not seem like it, but I think about you all daily. Something will happen, and I say to whoever is listening to me, “I SHOULD BLOG ABOUT THAT!”.  Sometimes the listener agrees, and sometimes they say nothing. I’m waiting for the day someone says “Nah. Keep that one to yourself”.

Here is a list of some of the things I think of blogging about:

  • Bucket List Item: Taking a Yoga Teacher Training course to deepen my yoga practice.
  • Hair products that I use as a natural hair African American. Particularly while running in high humidity and practicing hot yoga. Our hair is not easy to manage, and I  learned a lot of tips and tricks from social media. I feel compelled to give back.
  • My Debt Freedom Journey: Working to be debt free but my mortgage by August 2018.

My summer, fitness wise, has consisted of building mileage and lots of yoga. I bought a 3-month unlimited yoga pass to a nearby studio, which is something I do once a year or so. I have been enjoying my yoga practices so much that sometimes I go for a run and then do yoga practice that same day.

To be fair, I have the summer off from my school system and teach an Algebra course for my state’s virtual school. Having this setup aids in my body being able to rest and recover for the next day. It’s still quite busy though.

I’ve been running between 3-4.5 miles 3 times a week and a 6 mile run on Saturdays. I want to build my mileage as much as I can before August, but… you know how I am. For example, my running coach instructed us to run 10 miles. When I woke up and got there, I wasn’t feeling that idea. So six miles it was.

That may sound like a humble brag, but I’m not about that. You see, what “had happened was” I was at Fresh Market yesterday evening and my mind told me to get a coffee while I was shopping around. Clearly, I wasn’t thinking. I couldn’t put together why I did not sleep well. This morning, when I hoped in the car, that empty coffee cup brought me back to reality.

But let me tell you about this gem that I found at Fresh Market:

hummus

(Sweet Baby Mother of All! It was so good! )

How have you all been? Don’t be shy. Comment below.

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Podcast Favorites!

I am really impressed with how Apple itunes Podcast have evolved. I listen to several on a daily basis. I tend to do this when I get home to tidy, cook, and dog walk. It enables a smooth transition from work to home life.

I increase the speed of the podcast of those that tend to talk slowly, have a regional drawl, or doesn’t require deep thought.

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Here is a list of podcasts that I regularly listen to. What do you all listen to?

Health/Fitness

No Meat Athlete

Squats and Espresso

Nom Nom Paleo

Work Related

How I Teach

Personal Growth

Happier With Gretchen

Real Simple

Joel Olsteen

Dave Ramsey

The Art of Charm

Entertainment

This American Life

Yo, Is This Racist?

Waste Not, Want Not.

Hey gang!

I am still on the food prep kick. At this point, It takes about an hour on Saturday, and about 30 minutes on Sunday. The number one benefit is that it has lowered my grocery bill significantly.

For example:

I almost always go through 2 tubs of raw spinach each week for smoothies, salads,  and eggs. For whatever reason, I only went through 1 tub this week, and the other tub was at risk of spoiling. I can’t have that happen. A tub of spinach is about 5 to 6 dollars in my area. So I put it in my blender with some almond milk, poured it in a ice tray, and in to the freezer it went.

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(2 cubes will go into the blender for 1 smoothie)

I also had baby carrots that also had a few days left before the expiration date. I don’t like feeling pressured to eat anything. Like spinach, carrots have a complementary taste in juices and smoothies. I googled around and referenced this site. So we will see how frozen carrot cubes will play out this week in my smoothies (I will keep you posted).

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(I used carrots, water, and my blender. If you make stocks/broths this process could work for you as well,)

WARNING:Prepare food that you look forward to, or else food prep will probably be counter-productive.

It Was a HIT!!!!

The Salad in a Jar was a hit. I poured mine onto a plate, and I did not have to shake it. The video below is helpful if you would like more information about the Salad in a Jar process.

For mine, I used what I had around. I listed the ingredients in the order that I put them in the mason jar:

  • Italian Ranch
  • Carrots
  • Cauliflower
  • Crock-pot Shredded Chicken (Can of salsa, 3-4 pack of chicken breast, 6 hours)
  • Shredded sharp cheddar cheese
  • Spinach (If you don’t have a taste for a cold salad, the spinach enables you to heat the entire meal in the microwave.)

This is Easy: Muffin Pan Eggs

I was freaked out at how the eggs rose, but they fall after cooling for a few minutes. The best part was that it has a cheesy middle. 

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Eyeball the following:

4 eggs

A lot of liquid egg whites

A large handful of cheese

Raw broccili finely diced

Olive oil spray for the the muffin pan

Directions

Whisk away.

Spray the muffin pan.

Fill liquid into the pan.

Cook 350 degrees for about 15 minutes.

Enjoy!

I Don’t Want a Stupid Salad.

Today’s blog post is inspired by the following:

Today is a rainy day in my city. I have a habit of ordering a pizza whenever it rains. It is a treat for both myself and my Labrador retriever. The problem, this particular day, is that I went to the grocery store that morning, and bought a bunch of healthy stuff.

We all know that healthy eating (choosing most of your items along the store’s perimeter) can be quite expensive (if you do this regularly). So for me to buy a pizza the same day I choose to grocery shop would be silly. The problem is that I had no desire to eat any of the stuff that I purchased.

So I thought to myself to “go ahead and make a salad”. My illogical retort was I don’t want a stupid salad”. Then I weighed the pros and cons and grudgingly made the salad. Yes, I continued the thought “I don’t want a stupid saladas I created the salad. I ate the salad. It was good and I saved my hard earned money. The end.

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The salad dressing of choice is Amy’s Balsamic Vinaigrette.

Week 8 of CrossFit: Getting the Hang of It

The muscle soreness is becoming a regular part of my life that I take in stride. This week also marks the ability for me to work-out as regularly as I would like. The past 2 weeks, I was able to get the needed cardio in, but time constraints and bad weather kept me away from CrossFit. This week, I completed the following:

Sunday: Walk/Run 2 miles

Tuesday: CrossFit

Wednesday: CrossFit

Thursday: Walk/Run 4 miles

Friday: CrossFit (tentative)

Saturday: Walk/Run 3 (if I decide to get up early)

 

I would like to maintain the frequency that I go to CrossFit because that’s the only way to improve my form, I want to get my money’s worth, and I am ready to see results. The protein concern that I had is something that I ponder, but not as much. I eat chicken here and there, but once I finish the rest in my refrigerator I will more than likely go back to meatless options.

Easy Vegetarian Crock Pot Stuffed Peppers

At least 1 cup of cooked rice

4 Bell Peppers

1/2 finely diced onion

At least 1/2 jar of pasta sauce

2 cans of rinsed black beans

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1. Stuff the Pepper.

2. Put it in the crock pot.

3. Place a 1/2 cup of water at the bottom.

4. Turn crock pot on high for four hours.

5. Thank me later.

I found this recipe at Kat’s Health Corner. I modified it to what was available in my kitchen  and the regular performance of my Crock-Pot. This is foolproof. You can modify the ingredients to how you see fit, and still finish with a tasty meal.

How would you modify this? Would you add or take any ingredient away from the recipe?

The Smartest Way (For Me) To Cook Spaghetti Squash

One scrubbed Spaghetti Squash

POKE A LOT OF HOLES IN IT.

Crock-pot

2 cups of water

4 hours on high

Let it cool for about 15 minutes.

Eat it however you eat regular spaghetti.

YUMMY! HOORAY for very little clean up!

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I found this recipe at  Stacy Makes Cents. I modified it to my level of patience (concerning the cooling time) and the regular performance of my Crock-Pot.