Running, Recipes, and Real life adventures!
Happy Wednesday, everyone!! Despite a rocky start, I had a great day at work and got a lot done. Today’s workout was 3 sets of weights/20 each: biceps, shoulders and back, 120 crunches, 2 mile run, and my daily plank.
Still fighting those five lbs I gained over the summer, so a yummy shrimp taco salad was for dinner.
How was your day?
Cheers!!
Michelle
Happy Monday, everyone!! Got a great interval walk with some inclines today! 120 crunches, light weights, daily plank and stretching wrapped up my day.
Wins of the day-I put back the bag of chips I was going to have with lunch. 🤣🤣🤣
How was your day?! I’d love to hear about it!
Cheers!
Michelle
We had a lovely weekend, so much so that I broke my streak blogging, but I’m ok with that. I didn’t take many pictures, but I have to say I love our weekends.
We’ve not had manicures or pedicures since the pandemic started. Since my husband had drill duty this weekend, I took my youngest for a spa day, yesterday followed by lunch and consignment shopping. It was such a fun day.
Today we relaxed by the pool, ready and recharged for the week.
We’re ready for a new week!
How was your weekend?
Cheers!
Michelle
Who’s with me?!
Michelle
Happy Thursday!!
In efforts to try and lose the five lbs I’ve gained this summer, eating all the food and drinking all the drinks, I decided to come up with a healthier version of stuffed mushrooms.
Chicken sausage, spinach and kale stuffed mushrooms:
-four large Portobello mushroom caps
-one package of Italian chicken/Turkey sausage
-one package of fresh baby spinach/kale
-one large shallot-minced
-4 cloves of garlic-minced
-2 tablespoons of low fat cream cheese
-freshly grated Parmesan cheese
-salt, pepper, red pepper flakes to taste
-avocado oil
Preheat oven to 350 degrees, and heat a non stick skillet to medium on the stovetop. Drizzle mushroom caps with avocado oil, both sides, and season both sides with salt and pepper. Place on a baking sheet lined with aluminum foil (spray with non stick cooking spray), and roast in the oven for about 15 minutes.
While the mushrooms are roasting, add avocado oil to the preheated non stick skillet, and sauté the shallots and garlic until softened. Add a pinch of red pepper flakes, salt and pepper. Next, add in the chicken sausage and let brown for about 10 minutes. Add in the two tablespoons of cream cheese and stir until creamy. Lastly, add in the spinach and let wilt. Salt and pepper to taste.
Take the mushroom caps out of the oven, and scoop in the mixture into the caps. Top with Parmesan cheese, and return to the oven. Set oven to broil, and let cook until golden brown.
Enjoy!
What’s your favorite recipe?
Cheers! Enjoy!!
Michelle
Happy Wednesday!! I felt much better today, so was able to get a great workout in after work. 120 crunches, 2.5 mile run (no walking!) and my daily plank.
I also made a yummy, healthy dinner of air frier asparagus, salmon, and brown rice/quinoa.
How was your day?
Also-this quote hit home for me today.
Cheers,
Michelle
I’ve been told that wearing cut off shorts isn’t acceptable for someone in their late 40’s…but shouldn’t you dress in what you feel comfortable?
At the age of 48, am I too old to wear these shorts?
I don’t think so. Working on my confidence means wearing what makes me feel good.
Thoughts?
Cheers,
Michelle
Happy Monday, my friends. I’ve been in a bit of a funk lately, and add on my crazy allergies and I’ll just say I’ve not worked out as much as I’d like to this past week or so. So today I did a good interval walk, weights, and my daily plank and felt immediately better.
How was your day?
Cheers!
Michelle
Happy Friday, everyone!! More storms coming through today in west central Florida, and that always seems to give me terrible headaches so I skipped my cardio today. I did light weights, core and my daily plank though-and finished the evening off with two of my favorite ladies enjoying a wonderful meal and conversation. How was your day?
Cheers!
Michelle
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