Monday morning I woke up feeling tired and cranky, so I decided it was probably in everyone’s best interest if I just stayed in bed.  No one likes a grump.

I have a big week this week – outside of the gym – so I tried not to be too hard on myself for skipping.  I told myself that if I felt well enough after work, I’d go, but when it came time to decide, I stayed home.  It’s one thing when I don’t have an excuse for not wanting to go, but sometimes, when your plate is full, you just have to focus your energy where it’s needed most.  My allergies are in full swing and all of my energy outside work is being spent on studying this week, so I really didn’t feel that bad for taking a day off.  It’s about priorities, and this week, the gym just isn’t first on my list.

That said, I got to bed early on Monday night, and I woke up feeling ready to go on Tuesday.  I’m taking this week one day at a time, but with Tuesday already off to a better start, I decided to begin my day with a workout.   Here’s what it ended up looking like:

  1. Warm up: 10 minute walk on treadmill
  2. Back Squats:
    1. 15 @ 45lbs
    2. 12 @ 95lbs
    3. 10 @ 135lbs
    4. {8 @ 155lbs} x6
  3. Workout (4x):
    1. Row 250 M
    2. 10 Burpees
    3. 15 Dumbbell swings @ 20lbs
  4. Core (4x):
  5. 20 Swiss ball sit-ups
  6. 15 Med ball oblique twists (each side)
  7. 10 Med ball vertical lifts
  8. 5 Box jumps
  9. Bis/Tris (4x):
    1. 12 Cable curls @ 35lbs
    2. 12 Cable push downs @ 35lbs
    3. 12 Hanging knee lifts
  10. {25 Back squats @ 45lbs} x4
  11. Cool down: 5 minute walk

For breakfast, I brought a batch of non-overnight overnight oats, meaning that I made them right before I ran out the door on Tuesday morning.  Into the container went plain Chobani, oats, cinnamon, and a splash of almond milk.  By the time I got to work and topped them with strawberries, they were already getting that overnight oats consistency that I love.



For lunch, I brought a batch of chicken, zucchini, and tomatoes that I prepped the night before, baking it with olive oil, crushed red pepper, and Italian seasonings.  I haven’t had this meal in quite a while, so it was nice to bring it back!


(I have also upgraded to dumping my lunches out onto paper plates.  Fancy, right?  I know, you’re so impressed.)

Dessert was a banana.  I’m calling it dessert to brainwash myself into believing it.  Bananas actually really are super sweet (especially when they’re near-death), so I think it’s working.


My afternoon snack was pretty standard: cantaloupe and cashews.  I like to get at least one or two servings of healthy fats per day, and that’s why my afternoon snacks always often include either nuts or nut butters.  I don’t have many ways that I like to include nuts/nut butters into my actual meals, but I feel that they make for great snacks.  And, in addition to the fat they provide, they also make a great source of protein!


Speaking of nut butters, all day at work, all I wanted was a nut butter sandwich.  I literally have no idea where it came from because I haven’t had a nut butter sandwich in months (and I haven’t bought bread in even longer than that), but I went with it.  After work I stopped at the grocery store to pick up what I needed, including this new-to-me jar of almond butter.  I’ve heard a lot about Barney Butter, but my cousin found it at our grocery store last week, so I finally decided to try it out for myself.  I got the crunchy variety, and it definitely didn’t disappoint.


I made my PAB&J on whole wheat bread with the Barney Butter and Polaner strawberry fruit spread, plus a whole bunch of strawberries on the side.  Curled up on the couch while I ate, this meal definitely made me feel like an adult, that’s for sure…


Have a great day! Smile

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7 Comments on “Priorities”

  1. lou says:

    Hi – new reader here – do you mind explaining how you made the chicken and veggies with more detail? They look so yummy/healthy. I’m getting good ideas for eats from you- Thanks!

    • Welcome to C&C!! I just put boneless, skinless chicken on a cookie sheet and bake it in the oven at about 375*F. for the veggies, I cut up zucchini and roma tomatoes (sometimes I also use summer squash, green beans, asparagus, or other veggies), and put those on a second cookie sheet. I drizzle a little olive oil over the top, and sprinkle it all with spices, like crushed red pepper, Italian seasonings, garlic powder, or basil – whatever you like best. I bake that alongside the chicken for about 30 minutes or so, tossing them occasionally. I usually make 2-3 servings and then put them in individual containers so I can grab them for lunch or dinner later in the week. Let me know if you have any other questions, and thanks for reading!! :)

      • lou says:

        thank you so much for your quick reply! i am constantly looking for new ways to stay interested in healthy food. i love it all (not picky when it comes to food :/ ) but i tend to get in such ruts, so i search for inspiration! i very much appreciate your help. keep up your good work – i find it’s the everyday workouts and food that i just need daily motivation/inspiration. thank you for what you’re doing to help with that– i will definitely keep reading :)

  2. I think you picked a good day to crave, since yesterday was National PB& J Day! Your sub-conscious must have known.

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