Good morning!

Guess what? We got our Wedding photos yesterday! Marco and I looked through the entire photo library last night — so fun!

Take a look! Driver Photo — you’re the best!

Wednesday

Breakfast

Eggs on toast just before I continued working on Thank You cards (ate first, without distractions).

After breakfast, I went to Step! The Wednesday class is killer.

Mid-Morning

When I returned from Step, I was super hungry and had leftover Kale/Ezekiel tortilla (lightly coated with butter) before starting work.

Lunch

Around lunch, I wasn’t entirely hungry yet, so I had an apple and PB

Afternoon Snack

First, I had a Clif Bar and Coffee — this sounded like a really nice afternoon break.

About an hour after this snack I had only taken a few sips of my coffee and realized it really didn’t sound so good after all. I wanted something different before I went back to work for 4 hours, so I had some of Marco’s Cherrios with sliced banana, almond milk, and slivered almonds. Ah, that did the trick!

Dinner

Dinner was number 3 on this weeks Meal Plan: Salmon and Potatoes

Salmon: In a medium sized pan heat garlic, olive oil, and butter. Place the lightly thawed (thaw in original plastic packaging under cold water while you’re prepping your other food) in a skillet for 5 minutes on each side. Season with salt and pepper.

Potatoes: Heat oven to 450F. Dice your purple, red, and golden potatoes. Get out a large casserole dish and throw the taters in. Drizzle olive oil over the top, season with 21 seasoning, sea-salt, and pepper. Bake for 20 minutes uncovered. 

See you tomorrow, with the first of the HHS Wedding Tidbits posts!

Love, Paige

Health Coaching | healthyhitsthespot@gmail.com

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