Finally, a Break!

Happy Saturday, everybody! What’s in store for your weekend?

I can’t tell you how nice it feels right now to feel like I don’t have any school work to do! Sooo relaxing. I need this break.

I slept in until 9:30 this morning – amazing. I sipped on some coffee and lounged around for about an hour before heading to the gym to do a simple workout.

I completed 20 minutes on the elliptical. Okay, seriously reading something while on the elliptical truly makes the time go by faster! I never used to do that but now I think I am going to have to make it a regular thing.

Upper Body Workout:

Low Rows: 3 sets, 15 reps

Up Right Rows: 3 sets, 15 reps

Assisted Pull Ups: 2 sets, 10 reps

Assisted Dips: 2 sets, 10 reps

Bicep Curls: 15 reps, 3 sets

I planned on doing abs but I just wanted to get out of the gym and enjoy this beautiful day so I skipped them!

Breakfast

I couldn’t decide on sweet or savory so I had a mix. 1 egg + 1 egg white on a whole wheat English muffin and blackberry jam.

Let’s do a little recap of yesterday.

I cleaned my apartment and it felt great. My Almond Flour Pancakes kept me full for hours! So, I ate a late lunch.

I baked a piece of chicken breast, sliced it and placed it on top of a whole wheat English muffin with romaine, avocado, and red onion. On the side I had some carrot sticks and dried cherries. That sandwich did not last long enough… it was amazing.

My friends Taylor and Claire were coming over for dinner and I decided to make a Lentil Soup (vegetarian style – Taylor is a vegetarian) and Sweet Potato Biscuits. They were both a success. Therefore, I have two recipes to share!

Lentil Soup (Vegetarian)

Ingredients:

2 tablespoons olive oil

2 cups carrots, chopped

2 cups celery, chopped

1 1/2 cups onion, chopped

2 cloves of garlic, minced

2 bay leaves

16 ounces lentils, rinsed

1 (28 ounce) can of diced tomatoes

32 ounces vegetable stock (or chicken stock)

24 ounces of water

1 teaspoon garlic powder

salt and pepper, to taste

Directions: Heat olive oil over medium heat in a large soup pot. Add the carrots, celery, onion, garlic and bay leaves. Saute for 10-15 minutes. Add the lentils, diced tomatoes, stock, water, garlic powder, salt and pepper. Bring to a boil, cover, and reduce to simmer. Simmer for 3 hours, stirring occasionally. Using an emersion blender or a regular blender, blend 1/3 of the soup 30 minutes before serving (optional). Top with Parmesan cheese (optional).

Sweet Potato Biscuits

Ingredients:

1 1/2 cups whole wheat pastry flour

2 teaspoons baking powder

1/8 teaspoon salt

1 tablespoon sugar

3 tablespoons butter

1 cup mashed sweet potatoes (fresh or canned, I used fresh)

1/3 cup milk (I used almond milk)

Directions: Preheat oven to 425 degrees F (450 if your oven doesn’t cook fast). Combine the flour, baking powder, salt and sugar in a large bowl. Mix well until combined. Using your hands or a pastry blender, cut in the butter until the mixture resembles course corn meal. Blend in the sweet potatoes and milk. Roll dough out 3/4 inch thick on a floured surface. Use a biscuit cutter (about 3 inches) or a glass to cut biscuits. Place biscuits on a greased baking sheet. Use a pastry brush to brush with more milk (optional). Bake for 14-16 minutes.

Makes: 9 biscuits

*This can also be done in a mixer or food processor.

Taylor whipped up a cinnamon butter that was the perfect complement to these biscuits. She also made this salad:

It was delicious and had tons of goodies in it, just how I like my salad: mescaline greens, grape tomatoes, onions, chickpeas, walnuts, feta cheese and balsamic dressing. So yummy!

Our night ended with flourless peanut butter cookies and more wine . It was a fun, relaxing night just chatting and laughing. Nights like those are my favorite to spend with friends!

Question: What is your favorite thing to do with friends?

Have a wonderful day!