Learning to be flexible.

I can tend to be somewhat of a control freak.  Especially with my time.  I usually have my whole day planned out, which doesn’t leave much room for spontaneity, or surprises.  So, if a work day runs a little long, what’s a girl to do?  Yep, leave out the gym and find a way not to feel bad about it.  And if my house buying hunt leads me back to square 1, I just have to re-strategize and keep going, not beat myself up that I didn’t cross everything off my to do list today, or put an offer in on a house I liked.  Flexibility is my lesson for the day apparently.

Breakfast was not flexible, however, just my old stand by of oatmeal with pb and bananas, and a hard-boiled egg.  But my lunch was fabulous and I was able to throw it together in about 2 minutes flat thanks to the prep work I did yesterday.  I took it to work:

Salad with romaine, ham, carrots, tomatoes, brown rice, and Bolthouse Farms yogurt ranch on the side.  You gotta try this stuff.  I love creamy dressings, but stopped using it because of high fat and calories, this only has 70 calories and 6 grams of fat in 2 T, and nothing artificial. Yet, somehow tastes like the real thing.

After work, I did get the pharmacy and grocery store crossed of the list and headed home to treat myself to  an “almost 5 o’clock” treat.  Cheese, crackers and wine;

That’s a Wasa cracker with gouda cheese and a spotted glass of Foxhorn Merlot. Oh yeah.

I should probably mention lasts night’s dinner.  Here’s a new segment called “Leftovers+ Imagination=Tasty meals”

Remember Saturday’s dinner:  Click here

Well I had an extra chicken breast left, so I chopped it up, cheese and all, and put it in what was left of the jar of sauce along with a can of artichoke hearts, and a handful of grated parmesan cheese.  Heated all that through and served it with some gourmet artichoke fettucine from Rossi Pasta:

The whole deal.

My serving, sprinkled with more parmesan cheese.  I find the refrigerator light works pretty good for pics in a dark kitchen.  Now I’m off to start dinner.  Stayed tuned for this evening’s fare.

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Pumpkin Chili

I’m still pushing for fall.  Check out my breakfast:

That is some Cheerios, non fat Greek yogurt, pumpkin butter, half a banana, and flax seed, drizzled with honey.  It was a nice change  from my usual oatmeal.  And I got a good dose of protein in the yogurt.

I did bring a salad to work, but I was so busy, and I forgot to take a picture.  Opps!  I can’t wait to start showing you some wedding set up pictures.  The first wedding of the fall season is this Saturday, it’s black, red, and white.

Then to the gym and home to start dinner.  I made Mory’s Pork and Pumpkin Chili from the October issue of Food Network magazine:

I changed up a couple of things. First, I halved the recipe.  I used very lean pork chops, Octoberfest beer, Greek yogurt instead of sour cream, a can of tomatoes instead of fresh, and kale instead of mustard greens.

Sprinkled with shredded gouda and a side of sourdough bread.  It was delicious.  I’m already looking forward to leftovers tomorrow.   Now I’m off to sip some cab and relax.