Late last night, I got called in to sub for today, but I was only asked to sub until noon. So this morning, I asked Terry if he wanted to meet me for lunch at our favorite soup place, and he agreed. Instead of saving leftover quiche for lunch, then, we enjoyed that for breakfast. I used Lisa's recipe as always, and I added broccoli (I roast the broccoli before adding it as a filling), two types of cheese, tomatoes, and spinach. I made it on Monday night, and I love having leftover quiche for quick meals throughout the week.
We did, in fact, meet for lunch at our favorite soup place. Terry got the mulligatawny with 1/2 grilled cheese; I got tomato basil with 1/2 grilled cheese. It was perfectly tasty and totally hit the spot, even on a very warm LA day.
I had some snacks throughout the day, like some crackers with cheese and a bowl of cereal. I guess today was a bit lacking in the fruit department.
Jenn came over in the afternoon for a leg workout. We alternated stable and unstable exercises, including Romanian deadlifts, hamstring ball roll ins, walking lunges, ball squats, hip abductions on the ball, and plie squats. It was a good one, and we topped it all off with some ab work--supermans, V-ups, ball crunches, and ball back extensions. I'm glad Jenn came over to motivate me!
For dinner, I was so excited to try this new recipe that I found on Pinterest. Originally from The Comfort of Cooking, I thought it looked simple and tasty, so we added it to our menu for the week. Today I whisked together the marinade (took about five minutes), threw it in a bag with the chicken, and let the meat marinate for a few hours. I placed it all in the baking dish with some orange, lemon, and onion slices around 6:00, and we were eating by 7:10!
We paired the chicken with leftovers from the world's most amazing vegetable dinner yesterday--more pita, goat cheese, hummus, and veggies. Amazing.
After dinner, I convinced Terry that we should go for a walk...to get milkshakes. Luckily, he thought it was a terrific idea, and the three miles seemed to balance out the delicious treat.
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