Hello, friends!
I had an absolutely wonderful spinning class on Monday night! I am still taking it easy, but what I noticed is that even if you’re trying to take it easy, your legs are still as strong as they are and go at their own pace. No matter how hard I try to make it easier, my legs have their own comfort zone they stay in/go out of. And it is a wonderful feeling to realize that your mind-set comfort zone is different from your actual physical comfort zone! So here’s the recap of Monday night’s spinning adventure:
Got home all sweaty and tired but feeling wonderful. We had dinner and headed out to the pool. Since we go later in the evening (usually around 7), we stay almost until they close (9). By the time we get home it is almost bed time for some of the members of our family (Carmen) and getting ready for the next day for others (M&L). Days just fly by when it is so nice outside!
Today I also wanted to share with you my current weekly exercise program, friends. Here’s what it looks like:
| Monday | Spinning +/- Yoga |
| Tuesday | Spinning or Pilates or Rest Day |
| Wednesday | Spinning and/or Yoga |
| Thursday | Spinning or CXWORX or Rest Day |
| Friday | Yoga |
| Saturday | Spinning and Yoga |
| Sunday | Yoga |
I also add in a lot of swimming to it these days since it is so nice outside and we go to the pool almost every day.
I have been thinking recently about adding some activities/variety to my week – something for core/upper body since I am still taking it easy on my knee. Any suggestions, friends?
On the food front: on Monday morning I made myself an egg sandwich on a mini ciabatta bread. It’s been a pleasure making those ever since I got myself an egg frying ring. What a perfect invention!
What’s in the sandwich: mini ciabatta bread, 1/3 less fat Philadelphia cream cheese, black forest ham.
Last night was one of those nights when we had a lot of stuff in the fridge and I had the freedom to come up with another “just throw it together” salad. So here you go – a recipe for Summer Vegetable Salad!
Ingredients
- 1/2 Package of Spring Salad Mix
- 5-7 Grape/Cherry tomatoes
- 1/4 Bell pepper
- 1/2 Can chickpeas
- 3 tbsp purple onion
- 3 tbsp Walnuts
- 1/2 cup Feta cheese
- 1 small cucumber
- 3-4 Small bella mushrooms
Instructions
- Rinse and drain chickpeas
- Half the grape/cherry tomatoes
- Dice/Slice the vegetables.
- Lay the salad layers as follows:spring mix, onion, cucumber, bell peppers, mushrooms, tomatoes, chickpeas, walnuts, cheese.
- Enjoy with your favorite dressing!
This salad made a perfect side for the steak my husband grilled last night for dinner:
On an unrelated note: you can now find me on Instagram by clicking this link here or by clicking on the Instagram icon on the side bar (“Connect with me” section).
Stay fit, friends and have a wonderful Wednesday!
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