We are starting the second week of the #30DayStreak! I am feeling very good about this streak and think it’s just what I need to get back on track.
I did miss running on Day 7. Last Friday, Scott and I were out and we think we ate some bad food. Eep! The next day we weren’t feeling so good, Scott having it worse because he ate more of the food than I did. Saturday I was able to go out with Penny for a walk but Sunday I needed to take a break.
I didn’t miss Monday though! I’m feeling much better so I was able to head out for a run. The run was horrible, my shins kept cramping up so it was more walking than running. BAH! But I got out and completed it, which is the point of this challenge.
Breakfast was delicious. Sautéed brussel sprouts with onion and crispy prosciutto. The sprouts were boiled first for about 5 minutes. Onions were sautéed in a little olive oil and butter, then the sprouts were added in. Everything was seasoned with a little salt, pepper, and garlic lovers by Flavor God. Sprinkled in the prosciutto at the end and topped with fried egg.
Liquid lunch today (rare that we do this but breakfast was on the late side) was a smoothie. I don’t have a picture because I was too busy drinking it but it contained:
- 2.5C Water
- 1C Vanilla Yogurt
- 1/2C Pumpkin Puree
- 2 Huge Handfuls of baby spinach
- 2 Frozen Bananas
Blend! This wasn’t a super thick smoothie but it did the trick and it made enough for Scott and I each to have two servings.
Dinner was pork chops with parsnip puree. This time I roasted the parsnips first with half an onion and a clove of garlic. All drizzled with a little olive oil and sprinkled with a little salt. Roasted at 400 for about 20 minutes until softened and slightly browned. Everything got blended up with some milk and butter in the food processor. It was really good but very rich and sweet. A little too sweet, it definitely needed something to help break that sweetness a bit. Not sure what thought, a recipe I’m going to have to play around with a bit more.
The pork chop was seasoned with Flavor God’s Everything Seasoning and seared on each side in a cast iron skillet in a little lard. Then I added a splash of stock and finished the chops in a 400 degree oven. Simple dinner but so satisfying!
How’s the streaking and eats going for you this week?