I have decided that Tuesday and Thursday mornings are going to be my morning trips to the gym, and that Monday, Wednesday and Friday has to be something else in the morning, whether that be taking the dog for a walk or riding my bike. 

Today I decided on yoga!  Now, I’ve only done this a few times, and I need to research (and maybe check out my library) for beginner yoga DVD’s.  This morning a quick google search sent me here: http://video.google.com/videoplay?docid=7019037917057781431

It was 15 minutes long and I felt very stretched when I was done!!  My quads have been killing me after the Jillian tapes, but this 15 minutes kind of took all the kinks out – and I was actually able to hold the side plank! 😀  I can feel those stomach muscles, even under the fat!

Breakfast this morning was a pita egg sammie – 1.35 ounce pita, 1/2 cup egg beaters, 1 ounce of ham and 1 ounce of reduced fat swiss lorraine:

My breakfast sammie comes in at 345 calories, 8 fat and 25 carbs
My breakfast sammie comes in at 345 calories, 8 fat and 25 carbs

I have been to the store twice since I’ve been out of Tabasco sauce and have failed to pick up an office stash both times!   So onto my office drawer for plan B:

From my PIL - citrusy spicy - I poured a tablespoon on my plate for a "dip!"
From my PIL - citrusy spicy - I poured a tablespoon on my plate for a "dip!"

And I’ve already found my first recipe I am going to make for my lunches next week – its from www.eatingwell.com – LOVE THIS SITE!

 Toasted Quinoa Salad with Scallops & Snow Peas

Makes 6 servings, about 1 cup each

  • 12 ounces dry sea scallops, cut into ½-inch pieces, or dry bay scallops (see Note)
  • 4 teaspoons reduced-sodium tamari or soy sauce, divided
  • 4 tablespoons plus 2 teaspoons canola oil, divided
  • 1 ½ cups quinoa, rinsed well
  • 2 teaspoons grated or minced garlic
  • 3 cups water
  • 1 teaspoon salt
  • 1 cup trimmed and diagonally sliced snow peas (½ inch thick)
  • ⅓ cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 cup thinly sliced scallions
  • ⅓ cup finely diced red bell pepper
  • ¼ cup finely chopped fresh cilantro for garnishInstructions
  1. Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
  2. Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
  3. Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
  4. Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.
  5. 326 calories, 15 fat, 32 carbs, 16 protein and 4 fiber per serving.Nutrition bonus:
  • Vitamin C (35% daily value)
  • Magnesium (31% dv)
  • Folate (25% dv)
  • Iron (15% dv)
  • 2 Carbohydrate Servings
    Exchanges: 2 starch, 1 lean meat, 2 fat

Good thing I typed most of this at home this morning!  Morning break is over – see you at lunch!