Although it’s a gross, rainy day, it feels darn good that it’s finally Saturday!
Dave had the day off yesterday so he was home when I get back from work, which is very rare. Neither one of us were super hungry for dinner, so we snacked a little and saved room for some pie that he picked up down the street at Hoosier Mama’s Pie Company.
Banana cream pie (I think) on the left and chocolate pecan pie on the right. Man these were tasty! I combined the two in one bite to taste like a chocolate covered banana. We’ve tried several kinds of their pie and no matter how much I think I don’t care for a particular flavor, they always blow me away. Highly recommend it if you’re in the area.
Dave and I were dead tired last night so we went to bed pretty early… I think 9? Wow, we are party animals. But hey, it felt great!
I woke up pretty early and had some breakfast.
I cleaned up the condo, ran a few errands, and dropped off Mac at PetsHotel to stay the night since Dave and I are going out for my birthday dinner tonight. I stopped home for a quick lunch.
I combined quinoa, black beans, butternut squash, and the rest of the pork tenderloin. In a separate bowl, I whipped up a homemade dressing to mix into this salad.
Tangy Mustard Vinaigrette
1 tbls apple cider vinegar
2 tbls olive oil
1 garlic clove, pressed
1 tlbs dijon mustard
1/2 tbls honey
Salt & pepper to taste
Add all ingredients in a bowl and whisk until combined.
Once I digested the food in my system, I stopped at the gym. I began with this run on the treadmill.
And followed with a circuit workout inspired by Bodypump. If you are unfamiliar, Bodypump dedicates one song track to each area of the body in the same order – warmup, squats, chest, back, triceps, biceps, lunges, shoulders, abs, and cooldown. I used a similar rhythm sequence to mimic a Bodypump class but it took me about 30 minutes instead of a full hour.
I felt great after completing both workouts. Now time to get ready for dinner!