First of all, I would just like to say how grateful I am that for the last week instead of looking at this in the morning:
It has been looking more like this:
According to Tracy Butler on the ABC 7 morning news (who is my beacon through the storms, obviously), it may get up to 47 degrees tomorrow.
Guess I’ll be breaking out the bikini.
Speaking of bikinis, I’m officially easing into “it’s time to lay off the nighttime snacks for a while so that I actually want to get in a bikini once summer rolls around” mode.
Since I lost the weight that I talked about here, I’ve basically been in “maintenance” mode, but that also means that I occasionally feel the need to tone up a little bit.
Good thing I like vegetables!
There are three main ways that I go about incorporating a ton of veggies into a meal:
a) The giant salad.
b) A big ol’ stir fry.
c) Filling up a sheet tray (or two) of veggies and roasting them.
Guess what requires the least amount of clean up?
Roasting them? Ding, ding, ding! Thanks to the use of my handy dandy tin foil that I can’t seem to get enough of.
I’m going to take it and run with it.
Throw in the fact that chickpeas are also an excellent source of protein, and I think I can convince you of how satisfying this dinner was.
Not that I didn’t have one or two of these for dessert:
The bikini will come out eventually.