There are not many things that top the feeling of swimming on a hot summer morning. I can’t believe I only just “discovered” swimming as a form of exercise this past Spring. Don’t get me wrong–I’m no Dara Torres but the water just feels so good right now. And since my hair is so short now I don’t even need to tie it back! I just stuff it under the hot pink Speedo swim cap that my friend Peggy got me and I’m all set to go 🙂
This morning I did 20 minutes on the elliptical before heading out to the pool and swimming laps for about 15 minutes. While I was on the elliptical, actually, I was reading a wonderful article about how swimming helped one woman deal with grief of losing her grandmother and almost her husband in an accident in Iraq. She said swimming was the only place she could release her grief and the water felt like a blanket all around her. It was a really great article and I believe its in the latest Self magazine, at the very end. Check it out!
When I got home from the gym I peeled off the Nike one piece and tied on the bikini to soak up some sunshine minus the awful one piece tan line 😉
And lots of ice water + sunscreen! Since our last skin care discussion , I’ve really gotten into using the Neutrogena Deep Cleansing Gentle Scrub twice daily, actually instead of the sulphur Rx wash my derm had me on. It wasn’t really by choice that I made the switch—I ran out and am in the process of switching to a new health insurance so I didn’t really feel like spending top dollar. Plus, I LOVE the Neut scrub. It makes my skin feel soooooo smooth and no breakouts thus far (knock on wood)!
I laid by the pool for about 45 minutes then decided it was time for lunch. A big spinach salad was on the menu today! When I’m outside in the heat I really don’t care for heavy foods as much and find my appetite is less intense that normal. Summer salads are perfect!
This bowl contained:
- half a 5 ounce package of organic spinach
- 1/2 cup kidney beans
- 1/2 red pepper, sliced
- sprinkle of toasted almond slices
- 1/2 cucumber, sliced
- 2 scoops homemade babaganoush
- drizzle of Annie’s Woodstock dressing
On the side, I had a piece of Ezekiel toast with raspberry preserves and a cup of blueberries and raspberries.
And I’m about to make some herbal iced tea! I’m thinking mixing green tea with apricot white. Doesn’t that sound good?!
Time for a shower then I’m off to Total Wine & Whole Foods (Ryan will freak when he sees that I ate ALL the spinach! Must re-stock before he gets home!) to pick up a bottle of something for my BIRTHDAY DINNER tonight! I’m hunting for that lovely Greek white I sampled the other night at Wine Exchange. It epitomized summer in my book!
My mom is making grilled prawns and mahi mahi with some sort of banana papaya coulis. And then for dessert, my cake of choice (I actually came up with the recipe and will share it tonight or tomorrow with you…hopefully it works!)—a vegan carrot ginger walnut cake with (non-vegan) buttercream coconut icing.
See you tonight for a (second) birthday celebration recap!