I?m Sending Bob Your Way?

I was up at 5 ,yesterday, and on my treadmill by 5:10; I walked 30 minutes and then did 30 minutes of vinyasa. I flowed through a few sun salutation and spent A LOT of time in pigeon. I also worked on crow, dolphin, side plank and shoulder stand. I felt strong and proud in side plank because I was actually able to hold it longer than a couple of seconds. That is the one thing I love so much about yoga, what once seems impossible one day becomes the norm.

After my workout and yoga, I got ready for work and then made breakfast. I wanted to change up my weekday routine so I decided to make grits and eggs. I never have grits and eggs during the week, boy, I am really liking my new work schedule!

Work was much calmer, thankfully. Around 10:30, I was a little hungry so I had some grapes. I didn’t photograph them because I have been eating so many of them these days. For lunch, I started with a small salad made by the chef

and then had a variation on the BBQ tempeh from Monday night. I had it with whole wheat couscous and more of Kath’s slaw. Yum! I liked this version better than the sando version!!

For lunch dessert, I had a fruit plate from the staff lunch. I really enjoyed the melon the most!

I was in the office alone most of the afternoon and worked hard to fight off hunger. I guess it had been a hungry day but I held out until 3:30. I had greek yogurt with mixed berries but I still felt hungry after

Once I got home from work, I made pecan and cornmeal crusted wild flounder

with a quick tartar sauce on the side. I used mayo, mustard, garlic, onion, dill pickle, pickle juice, cayenne and lemon. All to taste, of course

For some good green veg, I made roasted Brussels sprouts. All together, this was a lovely meal.

For dessert we had bowls of warm chocolate pudding…mmmm

First thing this morning, I rounded up all the comments for my Country Bob’s conest, used random.org to generate a number and came up with Lee from For the Love of Peanut Butter! Congratulations, Lee, I will email you today!

Don’t forget to submit your BSI recipes to me by Sunday!