Miss Lily went to camp yesterday so I got to enjoy a (brief) relaxing evening which I spent running and watching Big Brother. Pretty hilarious show!
And would you believe me if I told you Mr. Prevention ate an entire LARGE Little Caesar’s pizza in his hotel room this week?!?! He told me that last night! And last night for dinner? Buffalo Wild Wings and beer. But of course, I struggle with my weight and he’s a toothpick! Regardless, marriage is good for Mr. Prevention…that’s a bit too much sin for one week out of my sight! 😉
Despite being a single mom this week, I’ve kicked it up a notch with my running — my first 30 days of the 101 Days of Summer Challenge was not on track to complete 70 out of 101 days of running 🙁 . In the past week my workouts have looked like this:
Friday: 5 miles
Saturday: 5 1/2 miles
Sunday: 3 1/2 miles
Monday: 1 1/3 miles + 30 Day Shred
Wednesday: 3 1/4 miles
Thursday: 4 miles
Weekly Mileage: 22.58 miles
I know that’s weenie stuff for a lot of you, but I am pleased! 😀 I’m going for consistency more than anything. And while the rest day after 30 Day Shred was coincidence, it was welcomed. Jillian Michaels is MEAN! That workout always kicks my butt! Someday…someday…I’ll graduate from my 5# dumb bells. Someday.
So, you remember when I made some super thick, delicious Greek yogurt a few days ago? Well, I also made some pretty delicious granola to sprinkle on top! 😀
Crunchy Classic Granola adapted from The Novice Chef
5 cups rolled oats
1/2 cup ground flax seed
¾ cup light brown sugar
1 Tbsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
1 cup unsweetened apple sauce
1/2 cup honey
2 tsp. vanilla
2 tbsp. vegetable canola oil
1/2 cup almond slivers
Preheat the oven to 300°F.
In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well.
Spread the mixture evenly on two rimmed baking sheets, either greased with cooking spray or covered with parchment paper. Bake for 35 to 40 45 to 50 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it’s ready, remove the pans from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and set aside to cool. Yield: 18 servings; ½ cup each.
Nutrition Information (per ½ cup): 214 calories; 8.1 g. fat; 162 mg. sodium; 34.4 g. carbohydrate; 4.1 g. fiber; 4.8 g, protein
Result: This was very simple, good granola. Not the best, but good! I adjusted the cooking time to get it a bit crunchier and I added almonds to add some fat — the original recipe was too carb-heavy for my liking 🙂
Question: Do you say “dinner” or “supper”? Any exciting weekend plans?
True Okies call lunch dinner and dinner supper. I used to find that really bizarre, but I’ve adapted. It was always breakfast, lunch, and dinner in Chicago!
I have to work today, and I’m not gunna lie…I’m a bit bitter! You see, yours truly doesn’t usually work on Fridays. 😉 And I have my heart set on trying to make yogurt in my CROCK POT ASAP! It’ll have to wait til the weekend…. 😀