Hi friends! Happy almost-Friday! Don’t forget that tomorrow is the last chance to get your lotus tank. All the info is HERE. 🙂
Yesterday definitely felt more like summer than fall, and more like a weekend than a Wednesday because the Pilot was home. He had a lot of “use or lose” leave, so he took a random day off where he wasn’t teaching.
Noodle was at school, so I booked him a surprise massage, I got my toes done (which I officially can no longer reach haha), and we met up at Cafe Bella for coffee. Cafe Bella is a cute coffee stand in OB, which has breakfast pastries, bagels, an awesome coffee menu (with every milk under the sun), and acai bowls.
He got an espresso, and I ordered a decaf Mexican mocha with almond milk, which tasted like a cookie in a cup.
(Insert heart eyes emoji here)
We took our coffees down to the beach and enjoyed some time people-watching and catching Vitamin D.
After we picked up noodle, we headed to Olive Tree for lunch and then back home to hang out before taking Liv to her favorite place to get her Halloween costume.
(The Disney Store. Every time we walk in, she says, “It’s so magical here!”)
Workout-wise, I got in a 21dayfix workout, and topped it off with some BODYPUMP practice. While it’s not my fave ever, I’m enjoying the newest release (launching at most gyms in October); the chest and shoulder tracks are particularly killer.
Dinner was one of those impromptu gems that turned out quite well: skillet chicken with a tomato sauce, fresh basil and cheese. I made some mac n’ cheese to go with it (because I thought Liv would eat that no matter what, but she ended up crushing the chicken and not touching the pasta. You never know.), and sauteed zucchini.
Here’s the on-the-fly recipe if you’d like to try it out:
-I started off by seasoning a pack (about a lb) of chicken thighs with salt and pepper before browning them in olive oil (on medium-high) for about 4 minutes per side
-I removed the chicken from the pan (just place them on a plate), reduced the heat to medium, and added to the pan: 1/2 chopped onion, a splash of balsamic (to break up the bits on the bottom of the pan), and two minced garlic cloves. After stirring a bit, and they were fragrant, I reduced the heat to low and added a can of crushed tomatoes (small can; 15 oz) and seasoned well with salt and pepper.
-Next, the chicken went back in the pan, and I covered it to let the steam finish cooking the chicken for about 10 minutes. (Just check by cutting through with a knife.)
-After the chicken was cooked, each piece was covered in feta or parmesan, and topped with chopped fresh basil. Before stirring, just spoon a bit of the tomato sauce on top and serve with your favorite pasta!
Hope you have a wonderful morning <3
Workout of the day: this kettlebell circuit! Get in a total body workout with cardio blasts using this awesome tool.