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Ahhh sunshine :-)

Hi!

The love nugget really enjoyed gymnastics class today.  He even stood by himself numerous times which he doesn’t do that often at home.  I think he gets lazy.  He was crawling and cruising all over the place too.  I think his favorite thing was getting to jump on the big trampoline.  So fun!  We had a great lunch with a friend and finally made it to Hobby Lobby.  I picked up plates, cups, and napkins for his party AND… found a large frame on clearance perfect for the “photo booth.”  I’ve been searching every Goodwill store for months so this was a big score!

When we got home the love nugget passed out so I got started on our dinner for tonight.  Since I thought it was going to be a rainy day, I had planned a white bean chicken chili in the crock pot.  I decided to just go with it.

Chicken and White Bean Crock pot Chili

2 1/2 cups low sodium chicken broth

2 organic chicken breasts, diced

1 can no salt added white beans, rinsed

1 cup frozen corn

1 cup chopped red bell pepper

1 small diced onion

2 cups chopped swiss chard

1 tbsp cumin

1/2 tbsp chili powder

1/2 tbsp paprika

Juice from 1 lime

salt and pepper to taste

Dump all ingredients except chard into crock pot.  Stir and cook on low for 8 hours or on high for 4 hours.  About a half hour before it is finished cooking, add in swiss chard.  Add your choice of toppings.   We had avocado, cheddar cheese, and greek yogurt.

While the chili was cooking, I started on the love nugget’s dinner.

Chicken and Vegetable Barley

1 small chicken organic breast

1/2 cup of barley

2 1/2 cups low sodium vegetable broth

1/2 cup of diced organic red bell peppers

1/2 cup of chopped organic baby carrots

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp garlic powder

Preheat oven to 350 degrees.  Spray a small baking dish with cooking spray and add chicken breast.  Bake for 25 – 30 minutes or until cooked well. While the chicken is cooking, pour vegetable broth into a medium saucepan and bring to a boil.  Reduce heat and add barley, red bell peppers, carrots and seasonings.   Cover and simmer for 30 minutes.  Add in diced chicken and mix well.  Cover and continue to cook for 10 minutes more or until the mixture is thick and creamy. 

And… love nugget says…

Yummy!  He has a thing lately with feeding himself.  Whatever I put into his mouth, he spits out and put is back in himself.  He picked up every last little piece of barley, chicken, and carrots and ate them up!  I tasted this dish and it was pretty good!  I would eat it too 🙂

See how much food he has in his mouth?  He is such an oinker!  After he ate all his chicken and barley, he had cantaloupe and cottage cheese too!

I also had some time today to make a few treats.  One of the few bars that I’ll ever buy for myself is a Larabar because they usually have less than 5 ingredients and no added sugar.  So instead of buying them lately I just make something similar.  Today I made larabar coconut balls.

Coconut Balls

1/2 cup raw walnuts

1/2 cup raw almonds

4-5 pitted dates

1/4 cup unsweetened coconut

1/4 cup dried cranberries

1/2 tsp vanilla

1 tbsp agave

In a food processor, puree walnuts and almonds together.

Add in dates and pulse until blended.

Add in the rest of the ingredients then pulse again until the mixture is sticky enough to hold together.

Roll into small balls and pop into the refrigerator.  Enjoy!

Even though we started the day soggy it actually ended up being a great afternoon!  It made it even better that the hubby got off work early and we were able to go for a great interval run.  For 10 blocks, we would sprint one block then jog one block.  We took a short break in the middle then finished with another 10 block interval.   It felt great to be back outdoors running and the love nugget was just as happy as can be.  He loves going for runs!

We came home and I chugged my favorite after workout drink, Naked Coconut Water.

Since the love nugget decided he wanted to feed himself, I had some time to make the hubby one of his favorite breakfasts lately, a breakfast cookie. 

Breakfast cookie (adapted from Fitnessista)

1/3 cup of quick cooking oats

2 tbsp all natural peanut butter

1 tbsp hemp seeds

1/2 scoop vanilla protein powder

2 tbsp chopped walnuts

1/4 cup frozen blueberries

1/4 cup of Almond milk

Using the back of a spoon, mix together oats and peanut butter until crumbly.

Add everything else but the milk.

 Mix together.

Then add in milk and mush altogether.  Press mixture onto a small plate or the bottom of a bowl and place in the refrigerator over night to harden up.  It will still be somewhat soft but will harden up enough to take out of the dish and enjoy with a fork.  There are a lot of variations you can do here!  When I make one for myself I make it much smaller than the hubbies and use almond butter instead of peanut butter.  We’ve made them with chocolate chips, dried cranberries, dried blueberries, all sorts of different yummy add ins!

It looks blueish because of the blueberries and the red is a few frozen raspberries that were in with the frozen blueberries.  It tastes much better than it looks, promise!

Okay, off to bed to catch up on some reading and get some rest for spin and Stroller Strides tomorrow morning!  Hope everyone has a great night!

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