Tuesday, July 19, 2011

Tired Tuesday

Couple things about the last post... I didn't specify but we won, not lost, 20-something to 3.

I forgot to mention how much water I drank after the game.  2 of these bad boys:

Bubba keg from our Mexico trip.  Comes in pretty handy when it's super hot out and I want to keep my water and ice cubes cold.  Thanks Jessie and John!

Since I didn't go to bed until almost 1 and got up at 6 with Tyler, I was a little slow today.  I had two pieces of the tiny loaf of zucchini bread (from the farmer's market) at 7am while pumping so I didn't feel nauseated, then tried to nap a little.  I had a later breakfast, a piece of Ezekial bread with natural peanut butter and homemade raspberry jam.  Oh, and an apple.

I snuck out when hubby got home from work to get a couple groceries.  Here's the damage:

More Chobani, produce, Tyson all natural chicken breasts (not as good as Smart Chicken), other hunks of meat, and some shredded cheese to stockpile in the freezer.  Got a couple ingredients for my side dish for supper, which you'll see below.  

Didn't have much time for lunch, so I just had an open-faced sandwich- turkey, baby swiss, big handful of spinach and a little mustard on a piece of Ezekial.  And a couple Tostitos Jalapeno chips on the side. 

After a busy afternoon in the clinic, we sat down and listened to West Delaware play their first round game at the state softball tournament.  Nail-biter, they lost in extra innings.  Hopefully they can come back tomorrow in the consolation round.

So for supper, I bought a couple turkey broils which hubby grilled up.  Basically a lean cut of turkey wrapped in bacon.

I also made something new with some of the leftover spaghetti noodles.  Found the recipe on Epicurious, but tweaked it a little for two people, and made a couple changes.  

Whole-Wheat Spaghetti with Broccoli, Chickpeas, and Garlic

  • 3 garlic cloves, chopped 

  • 1/2 teaspoon dried hot red pepper flakes

  • 3 T extra-virgin olive oil plus additional for drizzling

  • 1 head of fresh broccoli- steamed slightly

  • 3/4 teaspoon salt

  • 1/2 can (15-ounce) can chickpeas, rinsed and drained

  • 1/2 pound whole-wheat spaghetti, cooked according to package

  • Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and chickpeas, and cook until heated through.  Add pasta to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.

    I added some shredded parmesan cheese to top it off.  Again, I apologize for the crappy pictures.  If anyone can tell me how to take better pictures, I'd be happy to listen.  

    Both of us thought it was great.  Haven't really used chickpeas (otherwise known as garbanzo beans) before, but they weren't too bad.  Chickpeas are known for their fiber.  I think they have a fun little shape.  

    As for workouts, I didn't quite get the cardio in today.  Since it was about 110 out, I decided to just do a little yoga on my own this morning.  Felt good to loosen up a little.  We will see what tomorrow brings... stay cool!

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