Today was a good day. I ran about 6 miles with Katie this morning, after a delicious mug of iced coffee.

Then I …

• watered the plants, especially the garden
• weeded
• vacuumed the whole house
• dusted the down stairs
• cleaned out my hair stuff – headbands and ribbons I don’t use anymore
• folded laundry and put it away
• washed the kitchen floor
• cleaned the bathrooms
• wrote a few belated thank you notes
• unloaded the dishwasher
• painted the mudroom
• wrote a grad school paper on Increasing Reading Comprehension

I didn’t really leave the house today because I had a ton to do and if I went anywhere, chances are, I would have ended up shopping!

Somewhere in the middle of the list of things I was doing, I stopped for lunch. The perfect lunch. A repeat from last night’s dinner with the addition of some sprialized beets.

In the collard greens:

• hummus
• guac
• refried beans
• spiralized beets
• mango salsa
• a spoonful of rice
• spicy taco sauce

Lunch Dessert:

Cherries, Strawberries and AB

Then I had a purple monster(blueberries, banana, Vega Smoothie Infusion, almond milk) around 3:30pm, while I was working on the paper. It was the perfect day to sit outside on the deck and write, warm and sunny but not hot and sweaty.

Then Janelle, Brady’s sister, and I rode on the bike path for about an hour. When we got home, we were hungry!

I have an obsession with cookbooks and cooking magazines, as I assume many people who read food blogs do, and Brady called me out on it this weekend. We were driving to the lake and as always, I was looking through a magazine ripping out recipes I want to try. Brady looked over at what I was doing and said “why don’t you every make any of the those recipes, you are always finding them.” True. Very True.

So tonight I made my own adaptation of Cous Cous Cakes from this month’s Cooking Light. We enjoyed these little cakes/piles of whole grain goodness, with salmon.

Balsamic Honey Salmon

• balsamic vinegar
• honey dijon mustard
• honey
• salt and pepper

Cover salmon with the listed ingredients and marinate all day!

Quinoa Cakes – adapted from Cooking Light’s CousCous Cakes

• 1 c. quinoa cooked in 2 c. water
• 4 fresh basil leaves chopped into little pieces
• 3 small peppers, chopped into little pieces
• 2 egg whites
• 2 laughing cow light cheese wedges
• salt and pepper

1. Mix cooked quinoa with above ingredients.
2. Spoon quinoa mixture into a sprayed frying pan.
3. Let quinoa cook until golden brown on one side and the egg white is cooked.
4. Serve warm!

* I believe these should be fried a little bit, but I didn’t want to do that so they fell apart. Next time, I will put them on for longer before flipping them!

Yum!

This recipe was great and I am excited to try some of the other 4083508243 recipes I have ripped out over the past few years!

I am off to do an online grad school chat and visit our neighbors new baby!

🙂

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