Hi guys! Happy Friday. It has been a bit of a blech week over here as I’m STILL fighting off this stupid cold! Apparently when you have a baby and you get sick, you never get enough sleep to get better… ugh. At least soup always helps, right? Matt decided some delivery pho was in order on Wednesday night – it hit the spot and helped soothe my really painful throat!
I had to cancel my workout dates planned for this week, so I don’t have much to report on the fitness front, although I did rally to take a couple walks with Riese on Wednesday even though I felt like garbage because the weather was amazing. Fresh air always helps, right?! The beautiful spring flowers didn’t hurt either! I’m planning to get in a stroll with the babe and dog this afternoon, too, once I wrap up some work stuff.
Food highlights this week included some delicious leftovers for lunch one day – this was leftover roasted sweet potatoes, leftover string beans (the fresh microwave in the bag kind – love those), and leftover Smoked Salmon and Vegetable Egg Casserole. Yummy combo!
Oatmeal has also been a win with my sore throat – this was my usual microwave banana oatmeal with cottage cheese, ground flaxseed, walnuts, and raspberries. Yum!
I whipped up an easy omelette (with cheese and spinach) the other day for lunch – plus some unpictured almond butter raisin toast.
And speaking of toast, I rediscovered an old favorite again this week – cinnamon raisin toast topped with almond butter and some plain Greek yogurt and berries! I love this when I’m craving the crunch and chew of toast, but want something with more protein and staying power (the yogurt amps things up). Try it!
Last night, we were reminded how awesome sheet pan recipes are – and also how delicious it is to make rice with coconut milk instead of water. Mmmm… this was such a good meal! It was a Blue Apron dinner, but we are definitely going to make it again… the chicken was super juicy. To make the chicken, mix 1 tablespoon yellow curry paste, 1 tablespoon olive oil, and 2 tablespoons of coconut milk (you then use the rest of the coconut milk can to cook the rice), then mix it together and coat the chicken in it before baking at 450 degrees F for 20 minutes. Easy! Have whatever veggies you want on the side – just drizzle with a little olive oil and salt and pepper and bake them at the same time.
I’ll end this post with two random breastfeeding things. First, THIS, which happened last night. Ahhhhhhhh. I was so sad. Why do they make the pumping milk containers so freaking unsturdy?!
And second, speaking of pumping – for those of you who have the Spectra pump, have you had issues with the parts not staying together very well? This wasn’t an issue until the past week or so, but now this piece keeps separating while I’m pumping unless I manually hold it together, which is super annoying. Any thoughts/tips?
And that’s all I have for you today! Have a nice weekend, guys! I will leave you with two links from around the web:
- For my runner readers who were also obsessively following the Boston Marathon action on Monday, check out this really cool podcast interview fellow blogger Ali did with this year’s 2nd place female, Sarah Sellers. It’s fascinating to hear more about her win straight from the source, because she’s not an elite athlete – just a “regular” (very fast, but regular), non-sponsored runner with a full time job who trains at 4 a.m. before work. I love when she talks about how surreal it was passing Shalane Flanagan near the end of the race – I mean, can you imagine?! Crazy!
- 5 Ways to Support Your Favorite Bloggers – clearly I have an ulterior motive for sharing this, but I thought it was helpful and maybe not totally obvious to those of you who aren’t bloggers yourselves!