It’s been awhile…

So, after my long awaited decision to start blogging, I finally decided to start one. Along with that decision, I created a site, wrote two posts, one recipe, one day of eats, and then stopped. Almost a month and half has gone by without something. #notwinning #fail (I love Twitter 😉 ) However, with the Summer approaching, I hope to continue to start writing more. I hope to share my thoughts with you all and start to gain readers!

This morning started off with a lovely stroll through a local park in my town. I generally only work out 5 times a week. The workouts are an hour long and are fairly strenuous, so it’s nice to be active on a Saturday, while not killing myself. You should see the sad state of my callused toes. Ha. So. Not. Cute. Here are the stats from my polar hart rate monitor:

Distance–3.2 miles Time–51 minutes, 55 seconds Calories burned–355

This was completely enjoyed while listening to the book, Veganist. I am almost finished with this book and am enjoying it. I’ve contemplated a vegetarian diet many, many times. Yet, have not committed. I do eat a lot of vegetarian fair at restaurants and on my own time. I generally consume meat when I’m eating meals with family or things cooked with my roommates. So, I don’t think it would be too hard of a transition, and I do feel it is incredibly good for you, the animals and the environment. It may be something I fully dive into this summer.

https://www.couponler.com/personal_coupons/25-in-food-or-drink-at-crabby-s-seafood-bar-grill

Have a lovely Saturday everyone!

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Lunch + A Recipe!

First up, Lunch!

Shredded chicken mixed with barbeque sauce on a whole grain sandwich thin + 1% cottage cheese, fat-free Pringles and half a granny smith apple. I found those Pringles randomly last night. They were left over from my crummy diet food this summer. I don’t really eat things like that anymore, but they added a little salty to lunch.

Now, the  recipe…

Low-Fat Egg Salad

Ingredients:

*serves 2

  • 1/2 whole egg
  • 1 1/2 egg whites
  • 1/2 T light mayo (I used canola mayo)
  • 1/2 T light sour cream
  • 1 t dijon mustard
  • several squirts of yellow mustard
  • 1 T dill relish
  • 1/8 cup chopped white onion
  • 1/8 cup chopped celery
  • salt to taste
  • pepper to taste

Directions:

Boil eggs, chop, and combine all ingredients. Store refrigerated.


Enjoy on a whole wheat sandwich thin, crackers or atop a bed a greens!

Good Morning!

My day started at 7:30 a.m. with a lovely bowl of Special K Protein Plus with raisins and skim milk. I really LOVE this cereal because it has 10 grams of protein, 5 grams of fiber and only 2 grams of sugar per serving! Also, it’s relatively inexpensive compared to organic cereals.

 

Even with staying up way past my usual bedtime last night, my body still won’t sleep far past 7:30. This past semester I wake up every weekday morning at 5:30 for my morning workout, so my body as just adjusted. It’s actually kind of nice. I like waking up early and tackling my to-do list and getting my day started.

Plans for the day include work and making a low-fat egg salad to take for lunches this week. I like to prep veggies and things of that nature on Sunday day. It just makes packing lunches for the week easier. I’ll be sure to post the recipe in my post tonight! It’s delish!

Hope you all have a wonderful Sunday!

Question of the day: Do you have any typical Sunday routines?

A long awaited first post!

Welcome! I’m Katherine. I finally decided to start my own blog after wanting to for SO long. I’ve been an avid healthy living blogger reader for a long time now, and I can’t wait to see what this blog has in store!

It’s currently 12:40 a.m., go figure, so I have no photos for tonight. I’ll do a quick recap of the days eats and will have pictures to include in tomorrow’s post!

Breakfast: Special K Protein Plus cereal with raisins and skim + half a Thomas Light Multi-grain English Muffin with natural Skippy and banana slices <——You will be probably be seeing this A LOT.

Snackage: Small banana with a teaspoon of creamy natural Skippy. ❤

Lunch: PB & J made with Polaner All Fruit-Strawberry, creamy natural Skippy on a whole grain sandwich thin. This little concoction is another HUGE love of mine, + Stacy’s Pita Chips w/ Sabra Hummus and half of a granny smith.

Dinner: Morningstar Veggie Burger on a whole grain sandwich thin, mustard, low sugar ketchup, reduced fat colby jack and onions. Plus, oven roasted sweet potatoes slices, aka Kailey’s Cheetah’s + No Pudge Fudge Brownie with a glass of skim milk for dessert.

Question of the day/night: Which healthy-living blog was your first to read? Mine was Caitlin’s @ Healthy Tipping Point. I went through and read her entire blog, almost two years of past posts in a week. LOVED it.