to gym mode.
I had a quick breakfast of Emergen-C, an orange, and an Odwalla bar.
In case you can't tell, I've been serious about my vitamin C recently for warding off colds and such.
The gym was surprisingly hoppin' for a Saturday morning, but I managed to get my arms/shoulders weight routine in before sweating it out on the arc-trainer for 30 minutes.
Feeling great, I treated myself to a green monster as a post-workout smoothie (who knew that I'd ever look forward to a spinach shake?).1 1/2 handfuls fresh baby spinach
1 cup plain, unsweetened almond milk
2 drops vanilla extract
1 tbsp almond butter
1 banana, sliced
3/4 cup canned, sliced mango
I had to work today too, so I feel like that eases my confession that once again, instead of cooking dinner, I picked up some prepared food tonight in the form of California sushi rolls with brown rice (from Harris Teeter).
I suppose the setting sun made for some dramatic lighting on these guys. As always, they were delicious. I think my favorite part is the ginger, which I never seem to have enough of.
I love the pictures of your feet. I feel the same way about the pickled Ginger. Maybe you should buy a jar an keep it in the fridge. Do they have that? I have a new book called Cake Keeper Cakes and I am loving it,but they are sugary. I sent chocolate gingerbread off to the hospital with dad, then tonight I made hummingbird cake to take to the church office tomorrow. By the way, mrs. Tadros says hello. (hummingbird cake tastes kind of like banana nut bread with pineapple). It was one of those things where I just happened to have a small amount of all the special ingredients, like leftover crushed pineapple, a few pecans, a frozen banana languishing in the freezer. Good use for it all.
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