I’m on week #2 without much exercise. I did play tennis at the end of last week and played in a hockey game on Sunday night. Both were probably a bad decision. Otherwise, I’ve been nursing my ankle back to health. I think it’s about 90% of the way there, but I think it will be wise to forego my morning run tomorrow. Or perhaps I’ll walk or bike instead…not the same, but something!
What I always struggle with when I need to scale back my exercise is scaling back my calorie intake. Those little buggers add up so quickly! Amiright?! So anyway, I’ve been trying my best at that. But cakes like that No Bake Strawberry Icebox Cake sure don’t make it any easier. #notetoself
On the plus side, “sleeping in” (and staying up late to read Us Against You) and doing my hair less often has been a real treat. As an evening shower-er and a morning exerciser (always requiring a shower afterwards), it can make for a lot of time in the bathroom getting ready. Especially when my naturally wavy hair meets with the humidity that has been in our area – the results aren’t pretty. I’ve had to put some serious effort in. Effort and dry shampoo, anyway.
And speaking of bathrooms, have I mentioned that we’re remodeling our master bath? Well, we are. Demolition starts Monday and I’m having flashbacks from when we remodeled our kitchen just shy of 2 years ago. Unlike the kitchen however, it was Pinterest and I alone that made all of the selections for the bathroom. Be sure to follow along on Instagram for updates! I’m excited, nervous, and dreading being without a bathroom for 3-4 weeks. I hope it flies by!
In other news, I’ll have to do a Family Friday post this week and update you on all the funny things my kids are up to. Things have been so…nice lately. Less tears, less tantrums. Piper is communicating so much more effectively, and my girls are just so in love with one another. Motherhood has been on the upswing here and can I just say how pleasant it can make the daily grind?
I’m also trying REALLY hard to make meals that are family friendly – healthy, not traditional “kid food” or in “kid food form”, and something that the kids will LIKELY eat. Or eat at least a portion of. Salmon used to be a food I made for my kids often when they were younger and I don’t know why we’ve gotten away from it some. As it ends up, it’s a food we ALL love…and of course it’s good for us, too. This Creamy Dill Sauce made from low-fat plain Greek yogurt, lemon, and dill is really just a bonus. It’s light and summery and comes together in just a few minutes and with very few ingredients. An all-around winner in my house!
- 4 (6 oz) salmon filets
- ½ tsp salt, divided
- black pepper, to taste
- ⅔ cup low-fat plain Greek yogurt
- 2 tsp Dijon mustard
- 1 garlic clove, minced
- 3 Tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp low-fat milk
- ½ tsp white sugar
- Preheat oven to 400 degrees F. Arrange salmon on a baking sheet and sprinkle salmon with ¼ teaspoon salt and black pepper, to taste. Bake for 12 minutes or until desired doneness is reached.
- Meanwhile, mix together the yogurt, mustard, garlic, dill, lemon zest, lemon juice, milk, sugar, and remaining ¼ teaspoon salt.
- Serve salmon hot with the creamy dill sauce.