Breakfast: I wasn’t very hungry for breakfast, so I had a piece of light wheat bread with a tbs. reduced fat peanut butter spread over it.Snack: Since the pool is supposed to open May 1st every year, I had been planning all week to go up there today. So I made this yummy smoothie (1 cup almond breeze, 1 tbs. flax seed meal, 1 cup crushed ice, 1 banana, 1 cup pineapple) to take up there and sip on as I enjoyed the sun. Unfortunately, the pool was still closed, so I ended up enjoying this at home. I really love the banana-pineapple combo.
Lunch: Left-overs from last night- 2 oz. whole wheat pasta, 2 oz. chicken, 1 oz. pesto. Love it!
Lunch: Since there as no broccoli left over from last night, I needed some other veggies. I chose to have some cucumber slices and carrots with 2 tbs. hummus. This, combined with the chicken-pasta-pesto really kept me full until dinner very well.
Dinner: Butter lettuce with cucumber, carrots, and 1 oz. goat cheese.
Dinner: 2 oz. salmon, 1 oz. tilapia, 4 oz. potatoes, and some asparagus. Everything tasted amazing. I especially loved how thin and tender the asparagus was. Just how I like it!
Dessert: Since I had calories to spare, I decided to help myself to a cup of light vanilla ice cream.
Exercise: Today was my rest day, so my activity included reading Stori Telling (obviously I only read the classics). Tomorrow I’ve got my 40 minute cross training day.
Fiber: 34 g
H2O: 128 oz.
Weight loss: -5 lbs. (yay!)
10K countdown: 63