The past couple of days have kind of been a blur, due to moving more stuff, trying to sell furniture, craziness at work, and family drama.  I’ve actually been getting a fair amount of sleep, between 6-8 hours a night, but still feel exhausted.  I don’t think it is so much because I am doing anything physically difficult, but I think my brain is just on overload.  So for tonight and tomorrow, I am just going to try to focus on relaxing and staying in the moment.  Not stressing about my run this weekend, not stressing about food, not stressing about my upcoming trip or my family or my new “roommate”.  Just breeeeaaatheeee….

I started off my morning with a special treat – a nice big bowl of raspberries!  I really love raspberries, but rarely get them because they tend to be expensive.  They are on sale this week though, so I might even splurge and go back to the store to get some more

Yesterday I made an impromptu trip to the grocery store because I wanted to pick up a PB&Co Cinnamon Raisin Swirl peanut butter for my girl Leianna.  She lives in Iowa and has been unable to find it around her.  In return, I have some White Chocolate Wonderful headed my way, which I haven’t been able to find around me.  I can’t wait!!!  But while I was there, I also picked up some new monster peaches and a few other necessities.

Mid-morning, I snacked on a Kashi bar:

Lunch was the same salad as yesterday (and… I think the day before too…) with a little bit of different veggies mixed in:

• romaine lettuce
• zucchini
  
• egg whites
• roast beef
• cheddar cheese
• avocado - the special ingredient!!!
  
• olive oil/balsamic vinegar

Throughout the afternoon, I snacked on an apple:

Some blueberries with cottage cheese:

A protein bar:

And this beaut.  I used my ice cream maker (yes, I have one which I actually found in my closet yesterday) to make some “healthy” vanilla ice cream.  Then I put some on top of some cottage cheese cheesecake, and crumbled freeze-dried strawberries and Kashi GoLean Crunch on top.  Then I drizzled some “strawberry syrup” on top by adding a little water to some 100% fruit strawberry preserves:

Homemade Ice Cream (in ice cream maker)

1/2 Cup Egg Substitute
1 Cup Splenda Granular (I used half organic sugar, half splenda)
2 Cups Fat Free Half and Half
1 Cup Skim Milk
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
1/2 box (4-serving size) sugar-free pudding
1 scoop protein powder

Mix all of the ingredients in the blender.  Then pour in the ice cream maker, and voila!  Doesn’t get much simpler than that.  And it is delicious.

For dinner, we got my favorite – SUBWAY!  I had my footlong turkey sub (only 6 inches shown here.  I always try to just eat half first, and save the other half.  Never works.)

I also had some veggies, egg whites and hummus:

Finally, I had dessert – my cottage cheese cheesecake with fudgsicles on top, some Kashi GoLean Crunch and a little bit of chocolate syrup:

Nom, nom, nom.

I finished the first season of “Nurse Jackie” today.  That’s a great show, I really enjoyed it.  I read that it was picked up for a second season, yay!

Check out Allison’s anniversary giveaway on Green Dog Wine here, and Josie’s Natures Made giveaway here!!

G’night, Ya’ll!