Friday’s Five

another pinterest recipe #fail – (at least they looked yummy!)

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gettin’ the nails did with the girls

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wallpaper on the ceiling of the bathroom at fiola

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julie’s amazing layer bars at book club

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a run! outside!

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Woohoo Friday!

Hope you have a great weekend! I am so ready for spring….

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Clif Balls

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For years I have been eating Clif Bars as a main snack staple.

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Obsessed. I always have one in my purse, just in case hangriness hits and always eat one for my afternoon snack at work. They’re seriously my go-to. Clif Bars are definitely a good way to curb hunger and are a healthy alternative to eating chips or crackers when you need a little something to tide you over ’til dinner.

Usually I don’t care too much about calorie counting whenever I’m eating clean or training for a half marathon – because just fueling your body is often the most important thing in that case! But when I’m not running every day and my jeans seem a little tight I do feel the need to focus on more nutrition with less calories.

It is quite depressing when MyFitnessPal gives me a 1200 calorie goal for the day (though don’t worry, I usually consume much more than that! 🙂 ) and 250 of those are taken up by my little Clif Bar snack.

I usually gobble them up in two bites and my brain is not satisfied by chewing up my snack before even realizing I’m eating it! Sometimes I exhibit restraint and eat half of a bar but then all you have is an open wrapper with a half eaten blob that ends up spreading stickiness all over your lunchbox. No thanks. 

A great solution to the slammin’-down-the-Clif-Bar-problem are the ever popular oat bites that are taking over the blogosphere. I LOVE these babies and make them occasionally on the weekend when I have extra time to spend in the kitchen. 

You can find my “No Bake Chocolate Peanut Butter Bites” HERE and my take on “No Bake Cookie Dough Bites” HERE!

The only issue?

Truth.

Lately when I don’t have gobs of time to make gorgeous homemade bites I have been doing the next best thing.

Yanking apart clif bars and rolling ’em into the fastest health food balls ever created.

I usually split them into three or four chunks.

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Some are easier to form than others! When going gets tough, there’s always the hang rolling pin technique.

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It’s like a health food shortcut.

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1 ball = 63 calories.

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My afternoon snack just got a lot more interesting!

Tell me:

Do you eat an afternoon snack? What do you usually have?

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

How to sit at your desk

This had made all the difference for me lately, so I wanted to share with you! Our bodies aren’t built for sittin’ on our behinds all day, but a correct desk setup and good posture can help with some of the negative effects that constantly working at a computer can have on our bodies.

*****

A few weeks ago I slowly started feeling an ache down the right side of my back.

It felt like a strained or pulled muscle.

When I would wake up in the morning it was fine, but then throughout the day the pain would set in…and seemed to be just getting worse and worse! One night when Tuna was out and about he came home to find me lying on the floor (typical) because it hurt to sit, stand, etc (not typical). Something was definitely wrong. But what the heck was causing it?

I was still in winter/hibernation-against-exercise mode, so I didn’t do anything working-out wise to throw out my back.

The next day at work, I figured it out.

The onset of the pain correlated with the amount of time spent hunching at my desk all day at work (and at night, when fiddling around on the blog). Every minuscule movement of the mouse confirmed it.

A little bit of research told me I was sitting with my desk way too high (so that I would reach up to type) and basically doing ALL THE WRONG THINGS. i.e. sitting on my feet, crossing my legs, putting the chair up too high, having the mouse extremely far out from the side of the keyboard, etc.

THIS is a great article about posture in the workplace:

Here’s how you SHOULD be set up to sit at your desk.

The department of labor suggests:

osha sitting rec

Luckily, I realized the legs on my desk are adjustable and I lowered that, along with my chair (I’m tall, 5’9”). Now I try to stretch my arms and back throughout the day, and am really trying to be constantly aware of how I’m sitting.

Since taking all of these factors into account my back is feeling almost back to normal. Hopefully with a lot of practice, good posture will come more naturally!

Tell me:

How is your desk set up at work?

If you’re a blogger, where do you blog from? The couch? A table? How do you sit?

Do you ever get back pain from your mouse/computer?

Friday’s Five

making some decorations for a bff’s bridal shower

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friday night lights – we’re obsessed

hard boiled eggs for the week

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my view on the way to work

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giving the blog a much needed makeover!

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Hope you are staying warm out there! 

Is it snowing near you? It snowed here! We got about 6 inches.

Veggie Skewers

I promise this is the easiest thing ever to make and is really good for you. Done and done.

It is also nice to get in some veggies other than in salad form (especially in the winter!).

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Don’t forget they are low in calories, fancy-looking…I could go on forever!

Oh yeah, and good for vegan, gluten-free guests. 🙂

Ingredients:

  • 1 zucchini squash (thickly sliced)
  • 1 yellow squash (thickly sliced)
  • 1 red bell pepper (sliced into pieces)
  • 1 red onion (sliced into pieces)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika

Directions:

Preheat oven to 400ºF and line a baking sheet with parchment paper.

In a large bowl, toss zucchini, squash, red pepper, and onion with olive oil and seasonings.

Stab a wooden skewer through the veggies (stacked as you please).

Bake for 20 minutes and serve!

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Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Mexican Seafood Scramble

This recipe always ends up happening when I’m too lazy to make rice for a mexican bowl. Ok…and for when I’m hangry right when I get home and need a meal FAST.

Tuna was a little skeptical of the addition of shrimp to a deconstructed breakfast burrito, but this delish dinner ended up convincing him.

Glorified scrambled eggs for the win. 

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Serves 2-4

You will need: a large skillet, whisk, spatula

Ingredients:

  • 1 avocado
  • 8 eggs
  • 1 cup cooked shrimp, chopped
  • 1/2 cup red onion, chopped
  • 1 cup hot salsa
  • 1 cup cooked corn (I used frozen kernels)
  • salt & pepper, to taste

Directions:

Heat lightly greased skillet and add onions.

Whisk eggs in a separate bowl, then add to skillet.

Scramble the eggs and add in cooked shrimp.

Top with salsa, corn, and mashed avocado.  Add salt and pepper to taste and serve.

YUM!

Thanks to Jenn for hosting What I Ate Wednesday!