Wow! I’m overwhelmed by everyone’s positive feedback regarding my future race! Thank you all SO much! I’m sure I will be looking more to yall in the future for more motivation on those tough training days. 🙂
Today I bought the biggest carrots I have EVER seen at W.F. Seriously, this carrot was the length of my arm, elbow down.
It was basically a snack in itself. But, I peeled and sliced her and had it with about 2 tbsp hummus, 10 kashi crackers and a handful of grapes. I was actually full by the time I finished the monster carrot, crackers and hummus so I saved the grapes. Now if only these carrots could cure my horrible eyesight!!!!
And yay! I had time this afternoon to wash and slice all my veggies for quick access this week:
I bought the new Shape Magazine this weekend and have been drooling over two of the recipes. The first—those amazing brownies that I NEED to make in the near future for myself and the second, the goat cheese and spinach stuffed chicken breasts! Tonight for dinner, I made the latter and it was excellent. And easy! I didn’t use the artichokes because I just didn’t want to spend five more dollars at the store when I knew it wouldn’t make thaaaat much of a difference. They turned out deliciously tender and juicy, oozing with goat cheese. Yum! I had my chicken with roasted brussels sprouts and brown rice.
oh joy for brussels sprouts!!!! They make me think of Fall, my absolute favorite season ever! Brussels sprouts are my favorite veggie ever and, when roasted, taste like popcorn. I roast mine with a little evoo and sea salt at 400 for 15 minutes. Delicious!!!! I also had a dark chocolate, of course.
And we all know what’s for a snack later……….I’m going to have to hide it from myself until 8:00 or I will eat it as soon as I get to school. I can’t wait. I will do a review tomorrow so look forward to that!
Tonight I start my last culinary/baking class at school. Chocolate and Sugar. This class focuses on making chocolate truffles and sculptures out of chocolate as well as the technique of melting, pulling and creating sculptures out of sugar. The chef teaching it recently moved here from France and this is his specialty. I’ve been pretty excited about it during the whole program but it is by no means on of those classes where you get out at 10:00. I’ll be there til 11:30 every night! I’m just going to have to suck it up though because starting the following three weeks I’ll be in Wine & Cost Control class, which is my LAST class and is from 7:30 am-12:30 pm everyday. No more nights!
Have a great night!