Today was a slow and lazy day, Tyler and I didn’t get out of bed until about 9:45 haha. I promptly made breakfast because we were both starving, I mean come on it was almost 10 o’clock!
I wanted something warm, so oatmeal it was. I made our two portions using 1.5 cups water, 1/2 cup skim milk, and 1 cup oats. I added 1/4 serving of Back to Nature Cinnamon Graham Sticks, 1/4 oz chopped almonds, Splenda, and 1 Tbs. peanut butter for some delicious oats.
We ate a late lunch, I didn’t feel like cooking, so I had a plate of random items including a Yoplait Orange Creme Light Yogurt, 1 serving of Triscuits, 1.25 oz Colby Jack Cheese, 2 oz of carrot sticks, and 1/2 (3.75oz) a Gala Apple. This was such a satisfying lunch and it took me a long time to eat, which made it feel like even more food than it was.
An hour or so before dinner I snacked on 1.5 oz of Utz Blue Ridge Trail Mix.
Tyler and I had decided this morning to go on a picnic to the beach for dinner. The weather, however, just wasn’t on board with our plans. It didn’t get near 60 degrees out today, so it was just too cold. I was kind of sad about not getting to have our picnic, so I decided we should have our own picnic, right in the living room.
I made Tyler set out a blanket, and I got to work preparing our picnic dinner (I made the same thing I was planning on brining for more authenticity).
We used one of my favorite blankets. I picked up this colorful little number when I traveled to Cuernavaca Mexico (along with a few other cities including Mexico City) with my spanish professor during my junior year of high school. This blanket was so inexpensive and I was very impressed with the craftmanship so I just had to buy it. It’s proven to be a very good choice of souvenir, because I use it all the time for picnics and trips to the beach. And every time I use it it reminds of climbing the Pyramid of the Sun in Teotihuacán, Mexico. Now that was some good exercise!
I made a delicious Salmon Confetti Salad, here’s the recipe:
Salmon Confetti Salad
Ingredients: 1 6oz can salmon, 1 oz shredded colby jack cheese, 3 oz diced bell peppers (any color), 2 oz diced celery, 3 Tbs. Honey Lemon Vinaigrette (you can find the recipe for this on my recipe’s page, if you double the recipe you should have more than enough for this)
Directions:
- Drain salmon and flake with a fork.
- In a bowl, combine the salmon, diced peppers, diced celery, and shredded cheese.
- Pour Honey Lemon Vinaigrette over mixture in bowl. Using a fork combine all ingredients, to fully incorporate all ingredients.
- Serve and enjoy!
I served the Salmon Confetti Salad over 1/2 a whole wheat pita cut into wedges. They made wonderful dippers! I also had 4 oz of grapes with my dinner (see in picture of whole picnic).
Look at all that color isn’t it pretty! I can’t wait to make this for another outdoor picnic!
I’m having some dessert too to finish off the night, some more Dark Chocolate and Skim Milk, what can I say it’s my favorite.
Tyler and I did get some things done today, including looking up some more apartments in Sacramento as well as some jobs. I hope and pray we will be able to find both very soon!
Tomorrow’s Monday sadly, I can’t believe how quickly the weekend went, it must have been all that weeding yesterday. Have a great Sunday night!
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