As much as I wish I could sit and cheer with Tony on football Sunday, I have a really hard time watching a lot of football. I can watch a Bears game probably from beginning to end, but that’s about it.
But I love football documentaries. Showtime does a series in the summer time that highlights the inner workings of a football team, from picking the roster, practices, the players having meals together. I find that fascinating.
We watched a show last night about the New York Giants, who had a guardian angel so to speak by the name of Col. Greg Gadson. Gadson was friends with the 2012 assistant coach (they played college football together), and before their final playoff game last year, the coach asked Gadson to come and deliver the night before the game speech.
Gadson lost both his legs in 2007 in Baghdad when a roadside bomb went off. It was part of his speech that struck me the most:
“One of the things that I’m able to remind myself and remind people is there are no guarantees in life. You can’t even play for tomorrow. You have to stay in the moment and play for that day because your life, your career, can change very quickly. I’m living evidence and living proof of that. Understand the situation you are in and the opportunities and always make sure you leave it on the field.”
We have to stop looking back at past mistakes and failures, and not wonder what’s going to happen tomorrow that may be out of our control. Live for today, and make each minute count. I know I am going to put everything I have into my workout today, and I have Col. Gadson to thank for the inspiration.
I ended up making another breakfast casserole yesterday, this time with unsweetened almond milk, and it was delicious!
Almond Milk Potato Crusted Quiche
makes 4 servings:
- 215 calories, 9.7 fat, 13.8 carbs, 1.6 fiber and 17.4 protein
- 51% of vitamin A, 21% of calcium and 21% vitamin C
- 10 ounce baked potato, sliced thin
- 2 cups baby spinach, chopped
- 2 ounces chopped ham
- 2 eggs
- 1 cup egg whites
- 1/2 cup unsweetened almond milk
- salt and pepper to taste
- splash of hot sauce
- 2 ounces cheddar cheese
Heat oven to 400. In an 8×8 pan, spray the bottom with Pam, then lay the sliced potatoes over the bottom of the pan. Top with chopped spinach and ham. In a separate bowl mix the eggs, egg white, almond milk, salt, pepper and hot sauce and pour over the potato/spinach/ham mixture. Top with 2 ounces shredded cheddar cheese and bake for 30 minutes.
I love the potato crust!
I have to tell you guys that I love the pillowcase method of organizing my gym clothes. My gym bag doesn’t have any compartments, it’s just one giant bag. I’ve had to take out everything just to find my socks before. Not yesterday!
Everything was in one spot, I got dressed super quick. I ended up doing the HIIT app on my phone – the 40 minute routine, 7 sets of running for 3 minutes, walking for 2 minutes at a 8% incline, then did my cool down.
I put all my dirty clothes back into the pillowcase, and when I went to change my clothes after work, I brought my gym back to the basement with me, tossed the Wednesday case in the dirty laundry, then threw in my Thursday bag for today. I am contemplating just tying up the bags and washing the pillow case, contents and all, in the washer and dryer – I’ll let you know if that works out!
I did end up making chicken and wild rice soup from our leftover Cornish hens from New Years Eve. I got inspiration from Gina’s recipe at Skinny Taste. However, I left out the onions, flour and mushrooms. I ended up picking off 8 ounces of chicken from the hens, and added two cups already cooked wild rice. My version ended up making six servings at 1.5 cups each – for only 203 calories, 3.9 fat, 19 carbs and 19 protein.
I add carrots and cucumbers to dip into fat free ranch dressing, half a ham and buffalo cheese sandwich and an apple for dessert. This was super filling – it comes in at around 500 calories for this plate, but I ended up eating everything, except I was full after eating half of the soup, so I stopped eating. NSV!!
Over the weekend I was cleaning out our freezer and realized I had three separate packages of various types of pork – 1/2 a pork tenderloin, one butterfly pork chop, and two pork blade shoulder steaks. I defrosted them overnight, then the next day cooked them in my Dutch oven.
I heated the oven to 350. Put all the pork in the bottom, then tossed in 1/4 cup of dry mix seasoning, 1/2 a cup of your favorite bbq sauce and 1 can of regular coke.
I baked it for two hours, let it cool, then chopped it up. I skimmed off some of the fat from the liquid, and then added back the pork and stuck it in the fridge. So last night while Tony had a pork sandwich, I decided to make a bbq pork salad. Tony almost threw up in his mouth a bit, but I have to tell you, this was delicious!
Chopped lettuce and romaine, carrots, cucumber and bell pepper. I added 1/2 a cup of the bbq pork, then drizzled fat free ranch and hot sauce over the top, and sprinkled just a bit of cheddar cheese over the top.
I’ll definitely fix that one again.
And I’ll leave you with my best photo taken of the day!
I’ll be teaching photography skills later this month – #not!
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Don’t think about yesterday or tomorrow – make today great and leave it all on the field!