I feel like I should be going to bed right now because it’s been dark for so long! It always takes me a while to get used to daylight savings. How about you?

Oh, and, have you entered my agave nectar giveaway yet?!

So lunch today was inevitably going to be leftover soup.

Only this time I added a dollop of plain yogurt to ease the spiciness and save a few tissues. It helped! I’m glad it wasn’t a dollop of Daisy. I don’t like sour cream :)

And since we have a plethora of cheese, I made an opened faced cheese & tomato sandwich with some leftover flax & bran bread.

I used American cheese and threw it under the broiler for about 3 minutes.

It was the perfect compliment to the soup :)

This held me over until 3:30p.m. then I snacked in a Jonagold apple.

Yay for replenishing my apples stock! I bought a few McIntosh apples (Chris’s favorite) and a few Jonagolds.

What’s your favorite kind of apple?

After work, I did a quick changeroo and got ready for a run. With the time change, my running options have decreased considerably. It’s either run on the treadmill (boo), or run the well-lit East Campus loop, which is 1.7 miles around.

Today I choose to go with the East Campus loop. I aimed for two loops which is a total of 3.4 miles. I was hoping to run a little faster than usual, and ended up finishing in 28 minutes!

Once I got home I was feeling motivated to so some upper body strength training, so I dug out my resistance bands and did the following exercises:

• 3 sets of 10 bicep curls
• 3 sets of 10 tricep extension
• 3 sets of 15 seated row
• 3 sets of 10 lateral arm raise

Dinner tonight was some good ol’ home cooking and consisted of baked breaded chicken, brussel sprouts and whole grain rice.

The chicken breading included plain bread crumbs and the following spices.

I also added some shredded parmesan cheese and then mixed it all up.

Once I dipped the chicken in egg, flour, and the breading, I baked it in the oven for 30 minutes at 350.

For the brussel sprouts, I chopped the ends off.

Removed the outer layer of leaves.

Chopped them in half.

Boiled them in water.

Added olive oil, garlic, and salt once all the water evaporated.

And squeezed on some fresh lemon juice as the final and most important touch.

To me, the lemon juice is the most important ingredient! While I like brussel sprouts, I enjoy them so much more when they’re covered in lemon juice.

It was some great home cookin’!

And wouldn’t ya know I managed to save room for dessert?!

Do you even need to ask what it is? I didn’t think so. And if you do, you should probably read my post from last night :)

Mmmmmm…. That’s what I said after every spoonful. Even though it doesn’t look like a lot of ice cream, there’s two scoops in that bowl!

Good night, sleep tight, and don’t let the bed bugs bite!