I’m back with another weekend recap. This weekend felt nice and rejuvenating. The boyfriend was out of town for the weekend, but I did get in some quality time with friends. Since I didn’t have too many plans this weekend, I had lots of time to experiment in the kitchen and get in some good workouts.
On Friday night I had my “big” sister and “little” sister from my sorority over for dinner. It’s wonderful that we all live in the D.C. area and have remained so close even though it’s been years since we all graduated from college.
We started off with some sparkling rose and fresh berries, which was the perfect way to kick off the weekend.
Plus we nibbled on some cheese and crackers while catching up.
For dinner I made this One-Pan Pesto Chicken and Veggies, and I totally forgot to snap a picture. I subbed chicken breasts for the chicken thighs, but other than that followed the recipe as directed. We all really enjoyed this meal, and I saved some leftovers for the boyfriend who also gave it two thumbs up.
My big brought this watermelon, feta, and mint salad for us all to share, which was a totally refreshing and super satisfying combo.
My little is getting married this fall and both my big and I are bridesmaids, so we spent the rest of the evening chatting about wedding planning and all the fun wedding related events coming up in the next few months.
Saturday I had no set plans other than trying to accomplish a few items on my to do list, so I let myself sleep in and then lounged around the apartment for a good chunk of the morning.
Since Friday night was more indulgent, I wasn’t feeling super hungry when I woke up. I decided to make a protein shake for breakfast using 1 scoop chocolate protein powder, skim milk, water, and half a banana.
Around noon, I decided I needed to get my bootie in gear and head to the gym. I’m not currently training for a race, so I’ve had more flexibility in what to do for my weekend workouts.
I warmed up with a mile run on the treadmill and then completed this strength heavy circuit workout from Julie at Peanut Butter Fingers. I slightly modified the weights used and completed three sets of both circuits (rather than only two sets of circuit two as listed). I also ran a lap on the treadmill in between each cycle, so I covered a total distance of 2.5 miles between my warm-up mile and the 6 laps I ran during the circuit. Needless to say, I was a sweaty mess by the end of the workout, and I’m definitely feeling sore today.
After I left the gym, I headed to Starbucks to treat myself to an unsweetened iced passion tango tea with freeze-dried blackberries and strawberries. I sipped on that while walking around enjoying the beautiful weather and catching up with my dad on the phone for a little while.
Around 2 p.m. I realized I hadn’t eaten lunch yet, so I hurried home to get started on lunch. I very rarely eat lunch that late, so I was starving! I threw together a quick veggie egg scramble using zucchini, frozen broccoli, 1 egg + 2 egg whites, grape tomatoes, and Trader Joe’s Everything but the Bagel Seasoning. I topped the scramble with a dollop of pesto, which brought the scramble to a whole new level. I highly recommend adding pesto the next time you scramble some eggs.
After showering, I spent the rest of the afternoon relaxing on the couch while finishing meal planning and watching “Big Little Lies” on HBO. Have any of you watched this series? I finished it this weekend, and now I definitely want to read the book!
Dinner was a combo of items from the Whole Foods salad bar + some leftover peanut butter and jelly stuffed pancakes I made and froze last weekend. Random combo, but it did the job. Plus a lime La Croix water on the side.
Later in the evening I hit up a few nearby stores in search of a cocktail dress for an upcoming wedding, but unfortunately I didn’t find a dress so the search continues. On my way home, I swung by Whole Foods to grab some of our groceries for the week.
While at Whole Foods, I snagged a pint of the peanut butter cup flavor of Halo Top, which is one of the few flavors I hadn’t tried yet. After I got home, I couldn’t resist digging in. One bite and I was sold. If you’re a peanut butter lover like me, you definitely need to get your hands on a pint of this flavor!
Sunday also started off in a leisurely fashion. Since I wasn’t rushing anywhere, I decided to experiment for breakfast with a pancake recipe for the blog. The recipe turned out great, and I’ll be sharing it later this week.
On Sunday afternoon, I met up with some friends at Potomac Overlook Regional Park to go hiking and enjoy the beautiful weather. I think we covered roughly 4 miles during our hike. The trails we hiked weren’t too difficult, although there were definitely some steep areas and we had to navigate across some rocks. I haven’t gone hiking since last spring, so my legs are definitely feeling tired today.
After getting home and showering, I spent the rest of Sunday night making dinner and prepping for the week ahead. Since we will be traveling on Friday, which is Cinco De Mayo, I decided to start the celebration early and made this Healthy Mexican Casserole from Pinch of Yum for dinner on Sunday night. It made a lot of leftovers, so we will be enjoying those for lunches or dinners throughout the week.
Note: I did make a few tweaks to the recipe to suit our taste preferences. The boyfriend is not a big fan of peppers, so I used two peppers instead of four and added in 3 sliced carrots and a few handfuls of chopped spinach. I also used black beans instead of refried beans and decreased the amount of cheese to 1.5 cups.
We have a very busy month coming up with a lot of travel involved for weddings and other events, so it was nice to spend a relaxing weekend at home before the craziness ensues.
weekly meal plan: april 30-may 6
This week is a little unusual because we will be heading out of town on Friday, but it’s important to plan ahead even when traveling to help stick with those healthy habits.
- Sunday: Healthy Mexican Casserole with adaptations written above
- Monday: Banza chickpea pasta with tuna, grape tomatoes, and pesto
- Tuesday: Leftovers
- Wednesday: Bruschetta Turkey Burgers with Balsamic Glaze (planning to omit mozzarella stuffing, but may melt cheese on top) with zucchini and spinach
- Thursday: Orange Coconut Baked Tofu with broccoli and brown rice
- Friday: Will pack hummus and veggie sandwiches to eat while traveling
- Saturday: Out to dinner (probably our favorite pizza place with the boyfriend’s family)
For some additional meal planning inspiration, check out some of my previous weekly meal plans.