Breakfast (9:30 a.m.): I made a potato frittata for breakfast during the 30 minutes I had between two morning meetings. I used up eggs and a potato that were about to go bad. Accompanying frittata is a spinach and arugula salad, dressed in Pasadena blend olive oil and blood orange-flavored balsamic vinegar from Beyond Olives, an awesome olive oil shoppe in Pasadena. And a cup of coffee.
Lunch (2:00 p.m.): Spinach, arugula and shrimp salad, with homemade Caesar dressing (sans egg yolks). I wasn’t going to eat another piece of frittata but couldn’t resist … so I just cut myself a very small piece. The dressing was amazing. I made it with garlic, anchovies, olive oil, vinegar, and salt and pepper. I also had a glass of orange juice, by squeezing five medium oranges.
Snack (5:00 p.m.): Two pieces of tiny chocolate before the workout. Carb load, baby!
Dinner (8:30 p.m.): Had a tough but great workout with Saori (more core work today). We ordered Kung Pao chicken from a neighborhood Chinese join and watched Japanese TV shows after the workout and relaxed over oolong teas.
Currently debating if I should give up something for Lent, although I’m not Catholic. I gave up meat a few years ago and went meatless for almost 6 months …
It was a great hump day! 明日もがんばるんば。
Good job yesterday!
I forgot to take some frittata home. It looked SO good! Please share recipe as I’d like to try it. I also need more soaps too 😉