Hi all! How was your weekend? My weekend was pretty good. I kicked off Saturday with a hike to the top of the tower. This time we were smarter and went early to beat the heat. You can see the height a little bit looking at how small the people are. After walking 2 miles around the lake, we hike from like 250 feet to the top at 800 feet over 3 miles.I love how being outside really clears my head, is a great stress release and when you go with friends gabbing the whole way, it doesn’t feel like a workout.
The reward – sharing Buddha Thai! I love these fresh vegetarian spring rolls.Drunken noodles, Pumpkin Curry with chicken breast & shrimp with brown rice.When I got home, I harvested our garden. We have so many things starting to ripen now.Since I spent Saturday playing, today was all about getting ready for the week and work. We started with breakfast at Huckleberries.
2 eggs over medium, 2 pieces bacon (3 sp), 1 slice dry sourdough toast (2 sp) and 2 bites potatoes.Followed up with a grande iced nonfat latte with caramel on top (3 sp).I had a simple lunch with a nectarine, 1/2 oz baled ruffles (2 sp), 1/2 Turkey Jack sandwich (1 slice butter bread, 2 oz mesquite turkey, 1/2 slice pepperjack, mustard) – 3 sp.We watched Sicario 2 and my snack was 3 cups unbuttered movie popcorn (5 sp). The movie was alot better than I thought. We liked it so much we came home and watched Sicario 1.
I also had some watermelon when we got home.We grilled up these super easy sliders for dinner that were so good. To the 90% lean beef, I added onion, bell pepper, garlic salt and pepper. Before grilling I sprinkled the burgers with KC BBQ rub. Grilled for 8 minutes on each side then topped with cheese.
1 King Hawaiian Rolls topped with secret sauce, 2 oz slider, 1/2 slice cheese, tomato, onion, pickle – 6 sp.Served up with 2 sides – Zero Point corn on the cob and parmesan zucchini (1 sp).26 Daily WWFreestyle Smartpoints, 7K steps
HERE IS WHAT IS ON THE MENU THIS WEEK:
- Lemony Chicken & Bacon Pasta
- BBBQ Ribs, Greek Salad
- Shrimp Tacos with Avocado Crema
- Mushroom & Kale Ravioli
- Summer Cobb Salad
What is on your menu this week?