Good morning all – how is your Tuesday morning going? I set my alarm this morning to go running, but it did not happen. I was very much enjoying my sleep. So – to the gym it is tonight!
A quick recap of yesterday eats starts with a yummy oatmeal, banana and peanut butter breakfast. This has been a recent favorite – it’s really creamy and filling.
Monday morning passed along quickly and soon it was time for lunch. I had leftovers from Sunday night’s pasta dish and it was delish.
Looks a little less than delicious in the heinous light and old tupperware, but it was yummy. Afternoon snacks included Chobani yogurt with Galaxy Granola and a small snack bag of walnuts and raisins.
I bolted out of work at 5 p.m. and flew home to get ready for a nice evening run with Katherine and Bodhi. After my 15 miler on Saturday and my speedy run on Sunday, I was ready for a nice longish not-so-fast run. Here are our stats:
Mile 1 – 8:58
Mile 2 – 8:53
Mile 3 – 9:16
Mile 4 – 9:25
Mile 5 – 9:18
Mile 6 – 9:07
Total mileage: 6.04 miles in 55:23
Not too shabby! My legs were feeling mighty heavy throughout this run. We headed out at 6:00 p.m. and it got dark faster than I expected. Running with Katherine and Bodhi really makes me want a dog…but I doubt Murphy would like that and our apartment is way too small. Still – it’s nice.
If you’re a dog owner, do you take your pup on your runs? How far can your dog comfortably run with you?
Once I got back from our run, I set to work on making dinner. I bought a huge bag of baby spinach a little more than a week ago and wanted to be sure to use it up before it went bad. I decided to make my mom’s:
Tortellini Tomato Spinach Soup
1 Tablespoon olive oil
1/2 cup minced onion
1 clove garlic, minced
4 to 6 cups chicken broth (can also use vegetable broth)
1 14 oz. can whole tomatoes, crush them up
1 9 oz. package fresh tortellini or dried tortellini
Salt and Pepper to taste
Dash of Parsley and Basil
6 oz. package fresh baby spinach – tear into pieces
In a 3 quart soup pot, heat olive oil over med. high heat and saute onion for several minutes then add garlic stirring for few minutes then add broth and tomatoes, parsley, basil, salt and pepper ; turn heat up to high and bring to a boil – add tortellini and cook according to package instructions. When tortellini is almost done, add spinach. Cook few minutes till spinach is wilted. Once you dish soup into bowls, shave parmesan cheese over the top and serve.
Takes about 10 minutes to prep. and approx. 20 to 30 minutes to cook.
The end result:
This is seriously one of the easiest soups to make and it came out great. It was delicious and filling. Thanks to Hubby for picking up the missing ingredients for me yesterday so I wouldn’t be late for my run. 🙂
The rest of my night was low-key. I did not watch The Bachelor wedding – I just couldn’t do it. I went to bed pretty early and am looking forward to doing the same tonight.
Have a great day all! P.S. – it was 57 degrees out when I went running last night. YAYAY!!!