Weekend Recap

I tend to take it easy on the weekends, eating wise.  I don’t really track calories and allow myself to have dessert without thinking twice.  I majorly over ate at dinner last night (a Father’s Day feast), probably thanks to two glasses of wine.  Eating to the point of discomfort is something I used to do a lot more often, but I still was mad at myself for getting to that point last night.

So I’m going to focus on the fruits and veggies I had this weekend.

I started Saturday morning with a hot yoga class, fueled by a piece of toast with almond butter, banana, and cinnamon and a glass of iced coffee. 

It was only my second experience with a hot yoga class and I had a different instructor from last time.  She was more chatty, left the bright lights on, and liked to be hands-on, correcting our postures.  I told her I was getting over a broken ankle but she still pulled on my foot in warrior 2 to straighten it out – OUCH.  I think I’ll stick with the other instructor’s classes in the future – but it was nice to get a good sweat session first thing in the morning.

Saturday night I tried to recreate a pasta dish that my fiance’ had at a restaurant and raved about – chipotle chicken pasta.  I found a recipe for the sauce, but couldn’t find dried chipotles at TJ’s, so I settled for one of their bottled sauces that sounded similar.  The result was an Asian-flavored dish, and “not quite” what the fiance’ was hoping for.  I did incorporate red peppers, asparagus, and onions with the sugar-laden sauce.

After church and brunch (read: blueberry french toast casserole) with my family I hit the stationary bike for an hour, knowing that we’d have a big Father’s Day dinner as well.  After the gym I was craving something cool, so I whipped a few frozen banana and strawberry chunks with some milk and greek yogurt for homemade frozen yogurt.

Since yesterday was all about Dad, he chose the dinner menu – steak, double stuffed (butter and cheese filled) potatoes, and corn.  Not quite my ideal dinner.  Instead I had a leftover salmon, a roasted sweet potato, and a caprese salad.  I picked up some mozzarella and tomatoes at TJ’s and made this salad several times this weekend.

Topped with sweet and tangy balsamic glaze and fresh basil from the garden.  Definitely one of my summer staples. 

What fruits and veggies did you enjoy this weekend?

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