Skirt and necklace: LOFT; top and cardigan: J Crew outlet; tights: unknown; booties: Unlisted via TJ Maxx
This morning began with a 36-minute stationary bike ride (ramp interval) followed by a 15-minute walk with L. During the afternoon, I had to teach a class across campus and this allowed me to fit in another 20-minute walk to class and back. After work, I attended a 60-minute Body Pump class.
Breakfast was a bowl of Kashi GoLean Original and Post Great Grains Cranberry Almond Crunch cereals, 1/2 sliced banana, and almond milk.
Lunch was a [non-exciting] Lean Cuisine. My afternoon snack was a sliced Pink Lady apple (glad to see these back in the store) with peanut butter.
For dinner, I enjoyed a cup of wild mushroom and herb couscous (Near East) topped with baked chicken (baked with olive oil, Mrs. Dash Garlic and Herb seasoning, and salt), which I topped with tomato paste. I always have leftover tomato paste from recipes and never know what to do with it - putting a light layer on baked chicken added a hearty tomato taste that I really enjoyed.
On the side, I ate a pile of steamed spinach topped with roasted cabbage and onions. I have never roasted cabbage before, but was inspired by Emma's recent cabbage-roasting post - and it turned out to be extremely delicious. I just roasted it simply in cooking spray, salt, and pepper for 20 minutes at 450 degrees, tossing halfway through.
Dessert was a bowl of plain Greek yogurt mixed with leftover homemade cranberry sauce [thanks, Mom!] from Thanksgiving. Yum.