My grandmother sent me this sketch she did of Maddie yesterday.
I love how she nailed Maddie’s eyebrows. Maddie is not Maddie without her eyebrows. 😉
Today was a crazy day, I seriously can not believe Healthy Living Summit kicks off in just a few short days! (p.s. how cool is it the team at Greatist is kicking off this year’s summit?!) I feel like there’s still a lot to do, but the good news is we’re pretty much on track to get it all done (fingers crossed!). I had two very productive conference calls today, I finalized the agenda and directory with my two planning partners, and our team is all set to fine tune the remaining details during the next couple of days. At this point, I think we’re just ready to get to Boston and get this party started!
Lunch was enjoyed at my desk well past noon (I was in the zone and forgot it was lunch time)
I went for easy and grilled a sandwich on the George Foreman.
Between two pieces of whole wheat bread I had hummus, carrot, spinach, tomatoes, and cheese.
Peanut butter pretzels on the side
And an applesauce
I had a mid-afternoon handful of nuts.
Dinner was a huge hit.
It’s hard not to be a hit with chicken, black beans, cheese and quinoa.
Spanish Quinoa Casserole
- 3 cups cooked quinoa
- 1/2 lb boneless skinless chicken breast
- 1 cup chopped mushrooms
- 1/2 chopped red onion
- 1/2 cup frozen corn
- 2 carrots
- 1 can black beans
- 1/2 cup cheddar cheese
- chili powder
Chop the chicken breast into bite size pieces and add to a hot pan. Wait a few minutes, then gradually add onions, carrots, corn, and mushrooms. Season with chili powder, cumin, and s&p and cook until veggies are soft and chicken is cooked through. Add the black beans, quinoa, and cheese. Mix well, then pour everything in a casserole dish. Bake for 15 minutes at 415.
Serve on a bed of spinach with guacamole.
I polished off the last of the Chocolate Peanut Butter Cake for dessert.
I’m so sad to see this go. Must make again soon.
I updated the wedding page today – Were you a cake smasher?
Must. Sleep. Now.