Happy National Frozen Yogurt Day!
Clearly a day that needs to be celebrated, especially when the promise of free yogurt is being thrown my way. 
I discovered Yogurtland’s National Frozen Yogurt Day freebie happy hour via Facebook (thanks Callie!) and couldn’t pass up a chance to score some free frozen yogurt on my way home from the gym.
Surprisingly the place wasn’t packed. There were a few families and about as many workers on hand to usher everyone in and out. I asked if there was anything special that needed to be done for the free fro-yo, but was simply instructed to fill my cup up with yogurt as normal, add the toppings, and grab a spoon.
The cups were about half the size as normal ones, which meant they were the perfect size. Why don’t self-serve yogurt places carry the smaller size year around? I would be a fan. 
I filled my cup with a mix of yogurts that looked good then topped it all with strawberries, blackberried, chocolate candy pieces and a frosted animal cracker.
The fro-yo made for an excellent snack, and you really can’t beat the prize. Happy National Frozen Yogurt Day to me, indeed.
Lunch was a fun combo this afternoon of what we randomly had on hand when we returned from our trip.
I heated up a steam-in-the-bag bag of mixed vegetables that I added to a bed of mixed greens with some canned chickpeas, walnuts, and a homemade dressing. It was a 5 minute lunch that was actually served pretty hot thanks to the steam-in-a-bag veggies.
I did some work at home before heading to the gym in the later portion of the afternoon. It was packed, but I was still able to grab one of the ‘good’ treadmills to get a run in. I started at 6.5 before moving up to 7.0 and 7.5 for 5-ish minutes at a time. I ended up completing 3 miles ins 26 minutes.
After my run it was time for NROLFW 6B. Today was 4 sets of 4 at a slightly higher weight. I think I’ve just about maxed out on weight for this stage. I was really struggling pushing and pressing 25lb weights over my head. Burn, baby, burn.
Dinner was one of my favorite post-trip meals: roasted vegetables with pasta sauce.
I roasted sweet potato, parsnip, and brussels sprouts at 415 for 30 minutes then topped the mix with marinara sauce, roasted chicken, fresh mozzarella, and basil.
When ever Derek and I are are in our ‘What should we have for dinner? I don’t know – what do you want’ funks, this meal is always his first suggestion. It’s definitely an easy favorite of ours that please both parties.
Good Night!
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