
I wish I could say that I started running like I promised. Like I promised myself. Unfortunately, I’ve had this sleep problem this week. Usually the problem is not enough sleep, but this week it was too much sleep. As in, more than ten hours a night and spending most of the day in a fog wishing I was in bed. After some analyzing this morning when I only got 7.5 hours of sleep last night and was pretty sure I woke up dead, it was pointed out to me that I a) likely have low iron and b) I need to get on a multi-vitamin. So steak for dinner tonight, and I pledge to pick up women’s gummy vitamins tonight AND start taking them.
Weigh-in: I’m back to exactly where I started.
Exercise: nada (oh wait, I did some serious gardening last weekend which left me hurting for a couple days and I mowed the overgrown lawn)
Successes: I think I’ve got my eating under control (except last night when I was too beat to make a real dinner and we had crescent roll pizza rolls and TGIF any-tizer fried green beans which I baked in the toaster oven). I don’t think I overeat, and I rarely have any late night snacks.
Splurges: there was a chocolate fountain at my cousin’s graduation last weekend. I didn’t have any of that (my kids gorged on the marshmallows though) but there was this awesome pineapple cake … I had two pieces.
Recipes: Yes! Okay, so when I was in Delaware/Philly a couple weekends ago we went to Max Brenner’s for brunch which is our thing. And they had the brunch menu out, which included a sandwich with “olive pesto” on it. We ordered breakfast and then we asked for a sample of the olive pesto. Which I have recreated for you. It is awesome.
- A handful of black olives
- A handful of pitted kalamata olives
- A couple tablespoons prepared or homemade pesto (I used prepared because it was handy)
- About a tablespoon of sundried tomatoes (reconstituted if dried, mine are packed in olive oil)
Put all into one of those little food processors that everyone has (right? Well, mine is an attachment for my immersion blender). Add kalamata olive juice and/or black olive water as needed until it is pesto consistency. Since pesto already has oil in it, I didn’t want to add more and the juice helps thin it out perfectly. Spread on a sandwich appropriately – awesome!!
Seriously. Awesome. Have I told you how awesome?
Photos:

(from top left, grilled chicken sandwich with olive pesto, olive pesto in a terrible bowl for photographing, grilled chicken salad, and my funny oldest boy)
Plan: I need a plan. My first order of business is to get my body into working order. Vitamin, proper sleep. Then I need to start working out. I need to stop with the excuses, I just haven’t figured out how. Please, tell me how.
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