week-end round up

Hi!

Hope your weekend is going great. Jacob and I started ours with a stroll to our favorite coffee shop, latte da, yesterday morning. We got some cleaning done around the house, fun bath time with Hunter, then the little man and I headed down to the farmer’s market. We picked up some veggies and then quickly wandered through the crazy busy Hawaiian festival going on at the park. Dinner at friend, then only getting up with Hunter in the middle of the night once last night. A great Saturday if you ask me. 🙂

I took a picture of each meal I made this week (if you follow me on instagram @ fitmamarealfood you probably already saw them). Here’s a little recap of them.

Dinner day 1: spaghetti

Brown ground beef, then set it aside. Sauté chopped kale and mushrooms. Add beef with veggies then stir in crushed tomatoes, Italian seasoning, sea salt and pepper. Cook whole wheat spaghetti (ours was really linguine), drain and pour in with sauce.

Dinner day 2: bok choy, bacon and mushroom quiche with whole wheat oatmeal crust + corn on the cob

Basically I followed this recipe (but made just 1 instead of 4 quiches).  A few changes though.

For the crust I upped the amount of ground oats to replace the sunflower seeds.  For the filling I used 2 slices beef bacon, bok choy, mushrooms and green onion + topped it with some white cheese and sharp cheddar instead of parmesan.

Dinner day 3: sweet n sour pineapple stir fry with snow peas and tofu + fresh strawberries

Cook up brown rice.  Press extra firm tofu for at least 1 hour.  Make sweet n sour sauce (pineapple juice, soy sauce, vinegar and sugar reduced).  Saute up tofu until crispy then add in snow peas until bright green.  Cook 2 eggs in pan, then stir in brown rice, pineapple chunks and sauce.

Dinner day 4: left overs – quiche for Jacob, stir fry for me

Dinner day 5: dry rub pork kebabs + sweet onion, mushrooms and crunchy skillet potatoes

My favorite dry rub for pork:

• dried thyme
• dried oregano
• garlic granules
• sea salt
• pepper
• cloves
• all spice
• whole wheat flour

The crispy skillet potatoes were just chopped up, sauted in olive oil over the stove for 30-35 minutes on medium heat with a pinch of sea salt and pepper.

All these meals were pretty simple to make.  The quiche takes a bit more prep time, but I basically just got it ready in the middle of the day and had it waiting for me when dinner time came around.

My meal plan continues on tonight with burgers (hawaiian, mmmm), but since all the pork ended up getting eaten, there is none for the pork n apple pizza that I had planned.  Guess meal planning will be happening again tomorrow!

This morning I’m heading to the track to do this {if I wasn’t pregnant} workout… because I’m not pregnant anymore!

And since it’s week-end round up time, here’s how my workouts went for the week.

Monday – taught  cycle (45 m)
Tuesday – taught body pump (60 m)
Wednesday – walked (30 m)
Thursday – taught cycle 2X (55 m each) + walked (45 m)
Friday –  practiced body pump (just made it through warm up, squats and chest before Hunter was up again)
Saturday – walked (60 m)

Lots of cycle and lots of walks.  Now I’m off for sprints, strength and fun at the track!  Wish me luck with all those jump tucks. 🙂

How did you week go?  Looking forward to a new one?

Heather