Work and Working Out

Well, it was back to school this week. 🙁 I already miss my break.

Nothing exciting has been happening, which, I guess, isn’t always a bad thing. My typical day has been: wake up, workout, go to work, workout, go to bed. See? Boring.

Despite the mundane life I lead, I thought I’d take you through a typical day.

Recently it has been VERY cold! It has been a few degrees below zero to a few degrees above zero in the mornings and even throughout the day. Since the sun is so low in the horizon these days, the sun isn’t able to warm the earth, so the temperature doesn’t vary much. Our normal temperature is about 25* F.

This morning I got up, took a shower, got ready, and THEN went to the gym to lift weights. I guess that’s one perk of being a p.e. teacher: I can workout in my work clothes. (I don’t see it as an awesome perk. Yes, of course, it is a perk, but I’d rather be able to dress up for work.)

I lifted for 30 minutes at the gym and completed the following lifts:

– bicep curls
– row machine
– seated abduction
– shoulder press (with dumbbells)
– bent-arm deltoid raises
– walking lunges (an awesome one for your legs, butt, and balance!)
– abs
– stretches in between sets  

After the gym, I drove to my favorite coffee shop, Kaladi Brothers, to eat breakfast and enjoy a few minutes of down-time before work. This is actually the second time I did that this week and it was quite enjoyable.

My breakfast included:

– café au lait with hazelnut (half coffee + half milk, a “cafe misto” equivalent at Starbucks)

– half of a banana protein smoothie (I left the other half in the fridge for Craig this morning.)

– a sourdough English muffin with Trader Joe’s creamy peanut butter (I am going to miss this peanut butter when it is all gone.)

Then it was off to a staff meeting before school.

I spent my morning teaching at one school (I teach at two different schools.), and then while driving to my second school of the day, I stopped at Great Harvest to grab a sandwich for lunch.

I only stop about once a month for lunch—and usually when our fridge is lacking in leftovers.

I ordered a beef and provolone sandwich. I don’t know what it is with me and beef lately. Of all the meats, beef is usually my last choice, but this was the second time I ordered a beef-based meal this week. It was what sounded the best, so I went with it.

I ate half the sandwich and will save the other half for my lunch tomorrow.

After school, I ventured back to the gym for my daily run. I’m on day number 5 of my streak, so I’ve got to keep it up—even if it is just one mile.

Second workout of the day:

1 mile walk

1 mile run

0.6 mile walk

All while watching HGTV. I love the shows on there.

For dinner, I made breaded chicken breasts.

Actually Craig ate both of the chicken breasts, and I had a bowl of cereal. Craig was raving about them though. He said they were worthy of being served for guests. (We only make the best for our guests. 😉 )

Ricotta and Spinach Stuffed Chicken Breasts(Based of this recipe.)
Ingredients

• 3/4 cup ricotta cheese
• 1/4 cup frozen spinach, thawed and squeezed dry
• 1 Roma tomato, chopped
• 2 Tablespoon Parmesan cheese, grated
• 1 clove of garlic, minced
  
• 1/2 teaspoon dried basil
  
• 1/4 teaspoon dried oregano
  
• 1/4 teaspoon sea salt
• 1/8 teaspoon pepper
• 2 chicken breasts, thawed
• Panko Japanese bread crumbs
• 2 tsp olive oil

Directions

1. Combine ricotta cheese, spinach, tomato, Parmesan cheese, garlic, basil, oregano, salt, and pepper together in a small bowl.

2. Slice chicken breasts in half, horizontally, almost all the way through.

3. Stuff ricotta cheese mixture in each breast. Season with salt and pepper and coat with panko crumbs.

4. Close each opening with 2-3 toothpicks.

5. Heat olive oil in a non-stick pan on medium-high stovetop.

6. Cook the chicken breasts for 3-4 minutes on each side or until golden brown.

7. Transfer chicken to a oven-safe dish and bake at 400* for 20 minutes.