The Keurig broke but it didn’t break me!
Fact: When you wake up Monday morning with a major banana pudding hangover because maybe you leaped too far off the Paleo wagon after your latest Whole30, and your Keurig refuses to brew coffee, this really sucks.
Especially when you’re in a rush to get to work and there is no time to let your French Press backup coffee steep. Sigh.
Yep, that Monday morning caffeine crisis has pretty much set the tone for my week so far. BUT here we are at Hump Day, and I have refused to let a broken Keurig break me, so to speak!
Oh believe me, amid drowning in work deadlines and dealing with negotiations related to some potential upcoming Badass Fitness news, there have been some tense moments filled with a few unsavory words racing through my head.
But then I get a reminder like this from Jesus Calling, my daily devotional:
…Accept your circumstances just as they are..
Yes, we have to sometimes right? And I am working this week to let thankfulness and trust be my guides.
Monday as the day just got worse, at one point I laughed and said a prayer of thanks for the ability to still laugh at it all – and to recognize the many things that ARE going right this week. There is much to be grateful for.
This awesome Buffalo Pizza Pie, which tastes like lasagna and pizza rolled into one but is healthy and so easy to make. It was the comfort food I needed this week! (Recipe below)
Classes at the studio, which continue to draw new faces and amazing energy. Tuesday morning Shockwave was so much fun and it seriously brightened my spirit!
Ditto Tabata Bootcamp this morning, which was ON FIRE and full of laughs even as we got our Badasses handed to us pretty much. We even fit in some “Burpees Shakes” as part of our Fitfluential 1,000 Burpees Challenge, and after class a few of us stuck around to get a jump start on today’s Move Nourish Believe 5-minute plank challenge.
We really are just one workout away from a better mood, no?! Does a great session boost your smile too?
This delivery from EnduroPacks of their monthly endurance pack. I will tell you all about this soon, but basically it’s vitamins and minerals and electrolytes plus an amino acid patch and glutamine – all meant to boost athletic endurance and recovery after workouts. I started Tuesday and will give you updates as I use these plus a full review.
My awesome chiropractor Dr. Cal Melton of Downtown Chiropractic Sports Development Center. I paid him a visit yesterday because I suspected my recent “runner’s knee” soreness and tightness in my left knee was a result of not just tight surrounding muscles but also some misalignment in my hip that was then pulling at that IT band and hence the knee. Dr. Cal helped me through my lower back running injury a few years ago and just “gets” athletes. Sure enough, my left hip and glute were ALL outta whack and he made a quick adjustment that already has my knee feeling better. I plan to log a few miles this week to see how it does, but his adjustment has made a big difference!
So yeah, as rough as this week began, every day is a new day and a new chance for us to be grateful. Can I get an amen!?
Speaking of gratitude, you are WELCOME for this awesome Buffalo Pizza Pie recipe! So easy, and delicious – a variation on PaleOMG’s version!
Cavegirl Bakes Buffalo Pizza Pie
- 2 medium spaghetti squash, roasted for 30-35 minutes at 350 degrees, then cut in half, de-seeded.
- 1 lb. ground grassfed bison
- 4 eggs, whisked
- 1 small onion, chopped
- 2 cups no-sugar added marinara sauce (I love Mama Rao’s)
- 1 small bell pepper, diced
- 8 ounces mushrooms
- 1/4 cup nutritional yeast (or shredded mozzarella cheese if dairy is ok with you!)
- Sea salt and pepper, oregano to taste
- Olive oil
1. Preheat oven to 350 degrees and grease the bottom of a 9×13 pan with olive oil.
2. Shred the spaghetti squash into ‘noodles’ and place in pan. Set aside.
3. Saute onions, garlic, peppers and bison in a deep skillet with a few tablespoons of olive oil until the bison is browned and veggies are soft.
4. Add the marinara sauce to the beef and veggies, continue to heat through as you add in salt, pepper and oregano.
5. Pour mixture over the top of the spaghetti squash and combine thoroughly with a large spoon.
6. Pour the whisked eggs over the top and mix thoroughly.
7. Bake, uncovered, for 35-45 minutes or until the top is golden brown and firm to the touch. Cool and cut into eight big squares.
Coming up: The MNBChallenge Week 1 recap, my Polar Loop review, and a new core circuit with video demo!
This entry was posted on Tuesday, February 4th, 2014 at 9:42 pm
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