Who Wears Flip Flops to the Gym?

After stocking up on produce at the farmer’s market, JasoNerd and I headed to lunch at a new place called Green Day Cafe.

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Their motto is: “Fast food, the healthy way!” Green Day Cafe even has a drive-thru!

I ordered the sunset veggie wrap, which like all of their other menu options, can also be served as a salad.

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My wrap included: spring mix, cucumber, cranberry, walnuts, gorgonzola cheese, tomato, and raspberry vinaigrette.

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It was a perfect portion, and filled me up just the right amount.

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My meal came with a side of veggie chips, which I saved for a snack later in the day.

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Oh yes, Jason and I polished off an entire bag of kettle corn… oops!

I still needed another snack, however.

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I had vanilla yogurt, with granola, and strawberries.

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I love this combo!

 

I was really nervous while getting ready for date number two…

Date with the gym! (Yes, I’m cheesy.)

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Notice the shoes… errr Flip Flops.

I was laying on the couch feeling sorry for myself that I couldn’t run (because of my toes). I had an attitude that “if I can’t run, I don’t want to do any exercise” . That’s just crazy! I know that doing some activity will help me bounce back to running in only 11 more days!!!

 

I hopped on the stationary bike, and pedaled for 30 minutes.

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It felt weird not wearing real shoes. Honestly, the idea of putting my foot in a shoe makes me cringe. It just sounds SO painful!

I tried to keep my heart rate up around 120-125 for the entire thirty minutes. That’s much lower than it is while running, but I figured something is better than nothing!

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I came home to dinner made by Jason. He made broccoli with cheese, and Baja chicken.  He didn’t feel like making a starch apparently. I love him to death, and I’m not going to say a word about dinner. 😀

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Hehe!

It’s so late… I need to go to bed!

❤ MegaNerd

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Things I’m Thankful For #6

I’m thankful for Farmer’s Markets, especially when there’s great weather, and great company!

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Jason and I checked out a new [to us] farmer’s market up in Maitland. The scenery was much nicer than the downtown scene.

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I’m thankful to be able to buy fresh, local produce!

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Which of course, includes my favorite: Honeycrisp Apples!

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Tomatoes!

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More Veggies!

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I’m thankful for free samples

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…and for freshly popped kettle corn!

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I’m thankful my boyfriend bought me a bag of my own! 😀

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It was thankful just to stroll through the park.

(Jason was ahead of me the whole time, I’m a slow poke with these toes!)

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What do you love about farmer’s markets? The plants? The produce? Or just strolling around, taking in the fresh air?

❤ MegaNerd

 

Check out the other posts in the  Things I’m Thankful For Series:

#1: My Sister

#2: Coffee!

#3: My Bed

#4: To Be Alive

#5: My Health

Mini Pumpkin Scones

Tis the season to bake with pumpkin!

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Every since Caitlin and I split the Whole Foods Pumpkin scone , I have been wanting to try them out myself.

(Here’s the one we had a few weeks ago:)

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Last night, I decided to give it a shot! After researching a few recipes, I ended up combining a few, based on the ingredients I had at home.

Scone Ingredients:

  • 1/2 cup sugar
  • 2 cups whole wheat flour
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon pumpkin spice
  • 1 Tablespoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 15 oz. can of organic pumpkin

Icing Ingredients:

  • 1 cup powdered sugar
  • 2 Tablespoons water
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Topping:

  • Pumpkin seeds

First, I combined the dry scone ingredients in a large bowl. I then mixed in the butter (which was room temperature), vanilla, and pumpkin. I put a little flour on my hands and began to knead the dough. I split the dough into two equal blobs and placed them on the greased cookie sheet. Next, I cut them into 8 triangle pieces.

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I separated the pieces a bit so that they wouldn’t just close up again. I then baked them for 17 minutes on 425 degrees F.

While the mini scones were in the oven, I worked on the spiced icing! I ran out of pumpkin pie spice, so I used only cinnamon. I think it would taste better with half cinnamon, half pumpkin pie spice.

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I combined all of the icing ingredients in a coffee mug. Then, I used a fork to drizzle the icing onto the semi-cooled scones. Before the icing had time to harden, I pressed the pumpkin seeds onto the scones.

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I couldn’t resist tasting one while they were still hot! They were perfect! Not too soft, not to dry.

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I was also dreaming about these babies for BREAKFAST! I had two mini pumpkin scones…

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…and a sliced honeycrisp apple.

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Surprisingly, this breakfast was REALLY filing!

Of course, I still had room for my coffee… which I’m currently enjoying from the patio!

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It’s only 68 degrees out, which is beautiful for Florida! Since I can’t run to enjoy this weather, I’m stuck reading the paper. 😀

I was really nervous to try baking scones! They seem like such an easy thing to mess up, but this recipe was fairly simple. I want to try blueberry scones next!

What is the best scone you have ever had? Have you ever tried to bake them yourself?

❤ MegaNerd