Finally went for a run & made a 3 layer dip!

I haven’t worked out in a week and I apparently forgot how to dress for a run.  For some reason I thought it was a good idea to wear a tank top, a long sleeve, and a puffy vest in 58 degree/sunny weather!?  I was miserable out there.  I ended up taking off my vest and running the 3+ mile loop holding onto it.  Grrrrrr.

But on a positive note, I got outside and ran this afternoon!!  Not working out in 7 days wasn’t ideal but between packing, moving, cleaning, furniture shopping, having friends over, boozing it up, etc. the last thing I wanted to do was workout.  Hopefully today will jump-start me into my goal of 4 workouts a week. 🙂 

Oh, and I finished the lil’ run with a couple sets of tricep dips and push-ups against a bench.  I’m gym-less at the moment so gotta tone the arms whenever I can.

3 Layer Dip!

Last night I had a some friends over to check out the house and catch up.  We enjoyed the usual white wine, beer, cheese and cracker platter and a big spinach salad.  But the appetizer that stole the show was an awesome hummus dip (courtesy of Jacki).  This dip only took minutes to prepare and yet it tasted so friggen good.  You have to try it.

Ingredients:

  • Hummus
  • Taboule Salad
  • Crumbled goat cheese

Directions:

1) Spread each layer in a casserole dish and serve with your favorite chips or veggies.  Enjoy!

 

_ _ _ _ _ _

What was your workout today?? 😀

What’s your favorite dip? 

Saturday.

Hello, hello!  Since I was in Belgium the past week and will be moving into our NEW HOUSE in less than a week, I was up bright n’ early trying to check things off my to-do-list.

First up, actually writing out my to-do-list.  

 I also caught up on the last episode of RHBH (I’m obsessed) and tried out the green juice from Blue Print.  It was actually pretty good. 🙂 The rest of the morning was spent running errands with Mike and by 2ish I was finally able to lace up my ‘sneaks and hit the streets for a much-needed run.

I headed out towards Castle Island and then looped back around the water.  The plan was to go for a long 8-9 mile run but I wasn’t feein’ it so instead completed a quick 4 miler.  

Even with the beautiful weather, I just wasn’t in the mood to run….  I guess I’ll attempt another long run later this week. 

Around 4 I decided it was time to whip up a Wine Smoothie.  And yes, it’s as awesome as it sounds!!!  I found the recipe on this blog and have been meaning to make it for a couple of weeks now.  Since the weather was gorgeous and I needed to squeeze in some fruit for the day, why not make it today?

In the mix: 1 cup of frozen smoothie mix and 1 cup of white wine.  Blend and enjoy! 🙂

Seriously, this drink is da bomb!

OK, time to get ready for dinner w/ Mike in the South End…   Have a good night everyone!  And Happy Easter!

Paleo Herb Spinach Burgers

I should be showering and packing since we’re leaving for Killington, Vermont in 2 hours but I’d rather type a quick post and share a recipe with you guys!  Sorry if this post is all over the place and doesn’t make sense.  That’s nothing new, right?   

Let’s get to it…. 

My breakfast this morning was a bowl of peach greek yogurt, sliced banana, blueberries, and a spoonful of ground flax seeds.  Yum!

Yesterday

In an effort to eat a more “clean” diet, I stocked up on LaraBar’s from Whole Foods.  They’re made up of fruit, nuts, and spices and only contain a couple of ingredients.  So simple and perfect.  And they have so many delicious flavors.

If you haven’t had one before, you need to go out and buy 1 today!  Or actually you should wait until they go on sale since they can be a bit pricey.   

Dinner

The burger may look burnt but I swear it was delicious!!  The sweet potato fries were pretty amazing too.

Last night my friend and I worked up a sweat at a boxing class and then came back to my place for a lil’ wine and to prepare a healthy, paleo dinner.  We got to work in the kitchen and within 20 minutes this awesome, flavorful burger was ready to be served. 

Paleo Herb Spinach Burgers

Ingredients

  • 1 lb grass-fed ground beef
  • 1 1/2 cups fresh spinach, chopped
  • 1/3 cup fresh parsley, chopped
  • 1 red pepper, diced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried basil
  • 1/4 cup ground flax seeds
  • 1 egg
  • salt and pepper to taste

Directions

1) In a large bowl, combine all the ingredients and use your hands to mix well.

2) Form 5 patties and place them on a hot non-stick skillet.  Cook over medium heat for 6-8 minutes on each side.  Enjoy!

*You can also add lots of toppings to the burgers: sliced avocado, lettuce, onions, tomatos, a fried egg (so good!), bacon, etc.

_ _ _ _ _ _ _ _

Anywho, guess it’s time to log off and get this show on the road.  Mike and I are heading up to Vermont for a much needed getaway.  We have a bunch of winter activities planned but I guess it all depends on the weather and right now it’s looking pretty crappy out there.  So if all else fails, we’ll just spend the day @ the Long Trail Brewing Company.  And hopefully spend some time at the spa as well. 🙂

Questions:

What ingredients do you add to your burgers? 

Favorite toppings?

Have you ever been to Vermont?

I actually don’t think I have?  I can’t remember….