Friday night we still had temperatures in the 50’s before we went to bed.  It felt more like April than January.  But winter finally reared its ugly head, and we were blanketed in ice.

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We don’t have a garage, so it took me about 20 minutes to defrost the car before I could drive anywhere!

Saturday morning Tony me another one of his delicious breakfasts.  This was my breakfast and lunch, although I did share my sausage with the dog. Open-mouthed smile

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Saturday night I made this recipe for oven roasted chicken.  The kick of lemon was delicious, and the potatoes were super flavorful, although I did overcook the meat a tad.  These breasts were huge (that’s what he said) so I think I’ll use the leftover meat in a soup later this week.

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So while Tony offered to make me breakfast yesterday morning, going back to my mantra of “moderation” I opted to make a Green monster instead.

Almond Café Mocha Green Monster

makes 1 serving: 350 caloires, 8.7 fat, 64 carbs, 6.5 fiber and 10.4 protein

  • 1 cup vanilla soy milk
  • 1.5 cups baby spinach
  • 1 frozen banana
  • 1 tablespoon honey
  • 1 cup coffee
  • pinch of cocoa powder
  • 10 almonds

Put in a blender and puree.

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Our blender is old, so at the end I ended up chewing some of the almonds!  But that won’t happen anymore.  My bosses gave me a gift card to a swanky mall for Christmas.   I checked out Williams-Sonoma and saw that they had a smoothie blender so I went there yesterday to pick it up.

Only one tiny problem.  They only sell that smoothie online, and I couldn’t use my gift card online.   I decided to check out Crate & Barrel and I scored!

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I also scored at the discount rack too!

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And while I picked up a hot dog and fries for Tony for lunch, I ended up making a naan pizza (recipe coming tomorrow).  The naan bread comes in at just 107 calories.

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I tested out the smoothie blender to crush some ice and it’s amazing – definitely having a Green monster for breakfast this morning.

My grocery store had bay scallops on sale for $6 a pounds, so I bought 1/2 a pound for our dinner last night.  I ended up making this risotto recipe and adding the sautéed bay scallops on top – so delicious – even Tony said that this could be a regular rotation!

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And guess what?  I worked out both Saturday and Sunday!  Saturday I searched my exercise on demand and did a 40 minute bodyweight boot camp – holy shizzle that was hard.  And then yesterday I went to the gym and ran 2 miles and did some upper body weight machines.

So far I am loving my “moderation” mantra.  My last post about not having any guilt about food has been eye opening.  I feel like I am in control instead of the food being in control of me.  Winning!