I had a couple mason jars in the work kitchen cabinet, and when I went to make my parfait yesterday they were both gone. So I had to make a breakfast bowl parfait. Chobani (2) topped with blackberries and banana, 1/4 cup granola (3) and a drizzle of sugar free syrup.
It it was such a gorgeous day yesterday I didn’t want to come back to the office.
That’s the Pritzker Pavilion that my Mom and I were at the night before last – so pretty! I walked around Maggie Daly park too – and walked right on by the free Talenti they were handing out!
Lunch was a leftover bunless burger with hummus and veggies and fruit for 9 points.
For some reason I was super tired last night. Both Hannah and Jacob are getting over colds, and I just felt achy so I took it easy last night – no insanity or the gym!
What I did do was make this super delicious stovetop sauerkraut from my friends Alison and Cameron’s garden. So pretty!
A super quick and simple kraut that's ready in 10 minutes.
- 4 Cups Red cabbage
- 1 Tbs Dijon mustard
- 1 Tbs Garlic
- 1/4 Cup Apple cider vinegar
- 1/2 Tsp Salt
- 1 Tbs Brown sugar
In a large skillet sprayed with Pam, start to sauté the cabbage. In a mixing bowl add remaining ingredients and mix well - pour over red cabbage, reduce heat to medium low, cover and cook 8-10 minutes.
I grilled pork on Sunday night and made a pork slider for dinner with this cabbage – it was so good I’m having it for lunch today.
Photo credit goes to Hannah. Thanks Hannah! I feel fine today, so watch out Fitbit challenge friends, I only had 13,000 steps yesterday!
I’m blogging from my phone this morning because I was having technical difficulties – so this post will be short and sweet – like me!
Make it a great day!