A few weeks back I brought Penelope out of her winter storage, always one of my favorite things to do when Spring comes. Last year I put over 10,000 kms on her and I've been busy planning some good trips for this year already. I think this year I'll stay in BC and explore where I live. Besides, I'm still recovering from my 3 weeks in the US last year and that damn poor Canadian dollar!
Yesterday some friends and I had a quick little ride around town, I always have such a great time with the ladies I ride with! Some days I wish we lived in a bigger city so there was more road to ride on.
Last week I picked up a sick bug and near the end of the week I started sounding like and old man who's been a heavy smoker for 60 years! The frustrating thing is that I feel fine but I sound like I should be quarantined. I laid low on the weekend and worked on getting better with the help of David's Tea and my doTERRA essential oils. I was introduced to these fabulous essential oils a few months ago and I've been pleasantly surprised at how many uses I find for them. At least 3 or 4 times a day I find myself using them, either to clean with, cook with, rub on sore muscles, help with cramps or adding to my diffuser. You can get more info on them here.
I had been weighing in on Mondays but I've switched to Sundays now. It's much easier for me to get to my mom's to weigh in on a Sunday rather than a Monday when I'm at work. I find that doing the on-line Weight Watchers I miss being accountable to someone when I weigh in so I make sure to do it in front of someone. I have still been faithfully tracking my food on the Weight Watchers app I have and was very happy to find I was down another 4 pounds yesterday! That bring my weight loss in the first three weeks up to 11.9 pounds! Yay me!
I've been experimenting with dinner bowls this past week. start with fresh greens then add a grain such as quinoa, brown rice or couscous. Add a protein; chickpeas, tofu, chicken or nuts. Then some veggies, my favorite so far was fried leeks, onions, bell peppers and swiss chard. You can add a little kick with some chilli flakes, cayenne pepper or grated ginger. Sprinkle some sesame seeds or feta cheese on top. I like to add the dressing onto the greens before I add the rest of ingredients. I simply mix some grainy mustard with cider vinegar and drizzle that on top.
I just found a yummy looking Buddha Bowl recipe this morning with Roasted Garlic Tahini Dressing that I'm dying to try. The dressing looks simple to make and having it made ready to go in the fridge will be a treat when I'm cooking dinner.
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