Day 5: Sweat

It's a long sweaty day already here.  I got up early and went to Meridian farmer's market, picking up spinach, cilantro, green onions, basil (both fresh and a basil plant), tomatoes and asparagus.  I also had breakfast at the "Purple Carrot" food truck, trying their "tofu banh".  (It was a sandwich with tofu and fresh veggies and some kind of Thai spicing.  Truly awesome and surprising).

Then, came home and did day 1 of "Couch to 5k".  Honestly, I didn't want to do it--it was 85 and noon.  But Emma pointed out it would get hotter if I didn't do it then.  (Thanks, Emma!).  So at 1:00, my official work out for the day is done, although I'll take puppy out for a walk later this afternoon.

I found out this week that if I can work out before I get home from work (either at  lunch, at work, or in the am), I can come home and it's done--I don't have to bargain with myself to go out when I'm tired, walk with the mosquitos, etc.  And, even though I COULD be a couch potato at that point, I'm not--for some reason, I just keep moving, or visiting, or getting things done.

Last night I made Portabella burgers (recipe below), couscous with lentils and peas, crunchy peas, and blueberries.  Afterword, my fussy eater said, "This was fun!  A little different, but it was good!"

Yay, healthy food celebrations!

Here's my strategy for Open Houses this weekend:

1.  All the fresh fruit and veggies I want
2.  One bite of the "thing I have to try that is only served at open houses"
3.  Triscuits and cheese are an acceptable, limited choice.
4.  The open house is NOT my meal for the day.    It's grazing and talking.

I'll let you know how that works.  We have too many open houses, and I need a plan.

Today's report:
Breakfast:  tofu banh
Lunch:  a low fat fried green tomatoes (will let you know if I find a recipe), cherries
Dinner:  a HUGE salad with all the things I got at the market, plus leftover lentils and peas.
Evening open house.
1 mile under "Couch to 5k", 1 mile walk with Roxy

Recipe for Portabella burger:

1.  Large portabella mushroom, brushed with olive oil and marinated in balsamic vinegar
2.  Mushroom is broiled 5 minutes on 1 side, 3 on the other (it also could have gone on the grill).
3.  For a bun, I used Thomas bagel thins (110 cals) but also got Pepperidge Farms Deli flats (100 cals)
4.  At that point, we could have loaded it up with lettuce, tomatoes, and ketchup and mustard--but we just put artichoke pate on our bun.  (Made by Alessi; 60 cals a tablespoon but added a lot of flavor)