Don’t forget to enter my chia seed giveaway that is going on – only 6 more days!
Happy weekend everyone! How has your Saturday gone? I love Satudays, and this one has not disappointed.
Jon and I slept in this morning, and then got up and headed out to our favorite running spot. We have a small “lake” out north of town that has a 3.1 mile asphalt path all the way around it. We actually did most of our marathon training out there last year. Anytime we mention to someone that we once ran around it over 6 times they think we’re crazy. And we probably are.
Anyways, we only made it around once today. The wind was blowing about 30 miles per hour, and coming off the lake it was chilly! But I have to say it felt great. I have been having a hard time getting motivated for running lately, and I think I needed a good, solid, happy run to cure me!
We didn’t get going until about 11am, so I decided I need a little carb boost for energy. I popped about 5 of these little guys
High in carbs and all the sugars are natural. No added sugar for this girl!
A couple hours later we decided to hit up Panera for lunch. Since it was about 1’clock and I’d had almost nothing to eat all day (so abnormal for me!), I upped the ante a bit and went for a pick two: half a Mediterranean Veggie sandwich (hold the feta please!) and a cup of black bean soup. Against my initial better judgment I also had a whole grain baguette. I guess my body needed the carbs!
After lunch I spent a little extra time at Panera getting some grading done while Jon went home to work on some design projects. I have to say that grading is by far my least favorite part of teaching. Getting through those essays was brutal today, and I still have half of them left! Guess I know what I’ll be doing tomorrow afternoon:(
One afternoon of grading, a Starbucks soy latte, and some Lost watching later, we decided to cook up some dinner. Tonight was another “eatin’ cheap” creation. Very simple – “Basic Pasta Sauce.”
1 28 oz. can diced tomatoes
2 15 oz. cans tomato sauce
3-5 button mushrooms, chopped
1 small onion, chopped
Add chopped onion and garlic to skillet and cook until onion starts to get soft. Next, add diced tomatoes, both cans of tomato sauce, chopped mushrooms, 1 tbsp italian seasoning and 1 tbsp oregano. Mix together, then cover and let simmer for about 10 minutes.
While this is not a ground-breaking recipe, I love it because it is so fast, easy, cheap and it pleases the palate. Leaving the meat out of the sauce reduces cost, and bulking it up with veggies is great for taste and satiety! If cooking only for myself, I would have added some chopped squash and zucchini, but Jon isn’t a fan so we stuck with mushrooms and onions.
Jon poured his sauce over whole wheat spaghetti, and I went with bulgur as my base. Often times I’ll sub in bulgur for spaghetti because it has fewer calories and has 8 grams of fiber and 6 grams of protein per 1 cup serving.
I also had a side salad of mixed greens, chopped carrots, cucumber, onions and chia seeds with balsamic poured over the top along with garlic bread – aka ezekiel toast with Earth Balance vegan butter, garlic powder and nutritional yeast.
This piece of toast x 3.
This meal really filled me up with all the volume foods and veggies!
We are off to rent a movie we’ve been wanting to see called Brothers. Has anyone seen it? What movies have you guys seen lately that you loved? I’m always up for suggestions!