March 24th, 2011:

Last night after working on this post the blog was down so here it is this morning. I hope you all have a great day!

Well, afternoon blogging didn’t work out so well today . Instead of blogging I finished reading The Lincoln Lawyer. Lew and I purchased a nook last Friday and finished our first book today. And by finishing “our” first book I mean I read most of the 370 pages out loud to him! Lew is definitely an audible learner and I don’t mind to read out loud so it was actually really fun! The book is amazing and we could not put it down. Every free moment we had (naptimes and riding in the car) we were reading. Now, we are trying to find a time to fit going to see the movie into our schedule. Hopefully I will be back to my afternoon blogging tomorrow because I sure to prefer it.

In efforts to cut back on my eating to lose a few pounds I have been trying to be more deliberate about what I eat and think I am getting better at it. I have lost the 4 pounds I have been losing and gaining for months and hope this is the last time I see those 4 pounds forever!

Breakfast was a big green smoothie I made for Lew and I. In the smoothie (for 2) went:

• 1 1/2 cups almond milk
• 1 frozen banana
• handful of ice
• spoonful of fat free Greek Yogurt
• tbs. natural peanut butter
• 2 scoops vanilla protein powder

After breakfast we headed to the gym and did a full body strength routine and 20 minutes of cardio.

Lunch

The star of the day was definitely lunch. I loved it! Lew, however, I have learned does not really do stuff like this so I need to learn to have something else for him. Even though it didn’t really satisfy him he said he liked it.

Roasted Red Potato Salad (from Taste of Home Magazine)

• 2 lbs. red potatoes; quartered
• olive oil, salt and pepper
• 1 red bell pepper
• 1 can of corn (I used no salt added)
• 1/3 cup chopped cilantro
• 3 oz. reduced fat cream cheese; softened
• 1/2 cup light sour cream
• 4 oz. can chopped green chiles
• 1 tsp. paprika
• 1/2 tsp. garlic powder

1. Preheat oven to 400 degrees. Toss the quartered potatoes in a little olive oil, salt and pepper.
2. Roast for 40 minutes. Remove from oven and let cool.
3. In small bowl whisk together cream cheese, sour cream, chiles, paprika and garlic powder.
4. In large mixing bowl combine potatoes, corn, red pepper and cilantro.
5. Toss with 1 cup of the dressing.
6. Enjoy immediately or let set in the refrigerator until ready to eat.
7. Use the remaining dressing as you choose. Lew says it makes a great chip dip!

Well our evening is coming to a close. I am happy to be sitting on the couch listening to the rain outside of our window.

Random question of the day: Have any of you tried P90X? I am thinking about incorporating into my workout routine and wanted to see if anyone had any comments about it. Let me know what you think!