After the exercise class last night, I was only slightly hungry (and mostly tired) so I put together a little snacky plate with healthyish cheesecake, peanut roasted chickpeas, and prunes and apricots with PB2.
There’s also a little piece of the caramel-nut-chocolate candy (on the stick) that my step-uncle gave me for Easter yesterday.
As I mentioned, I took the Open Cardio Gyrokinesis class last night at the Madison Park location of kinespirit, a fancy gyrotonic studio, with the coupon that Melissa from Fitness NYC brought to the blogger brunch last month. Melissa very accurately reviewed and described the class here.
My experience was pretty much identical to Melissa’s (although my instructor was Christina). I was exhausted yesterday after work and almost didn’t go to the class at all, but I’m so glad I did! It was gentle and easy on my body and my poor strained glutes and hamstrings, yet it somehow snuck in a vigorous abs and arms workout I didn’t even realize I was getting. As Melissa explains in her review, gyrotonic seems sort of in the same family as pilates, although it is definitely NOT pilates. I was apprehensive going into the class because I don’t normally frequent this type of out-of-my-budget small private studio, but Christina and the rest of the staff were very welcoming, and I felt comfortable right from the start! Definitely check out Melissa’s review that I mentioned above and go experiment with some gyrotonic if it sounds good!
This morning …
I’m quite enjoying this almond sunset tea! I probably need to rename it almond sunrise tea.
My breakfast cookie was such a success yesterday that I replicated it exactly for today’s breakfast:
In case anyone is struggling with breakfast cookie texture, I’ve noticed a few key tricks that seems to help tremendously in solidifying the cookie in the fridge overnight:
(1) As you mix the “cookie dough” the night before, it should be as close as possible to the consistency of real cookie dough. You should be able to pick up all the dough in your hands, roll it into a ball, and flatten it onto a plate. (For me, this involves adding no more than 1/2 tbsp of liquid, if even.)
(2) The addition of dried fruit works wonders because it helps the oats soak up all the moisture.
(3) Frosting makes everything better.
I had a boat egg on the side again as well.
Brandi asked yesterday why I called it a “boat egg.” Does anyone else do this? I thought it was a common thing, but maybe it’s just a weird family thing! My parents always called hard-boiled eggs sliced this way “boat eggs” when I was little. I think they did this for two reasons: (1) they sort of resemble little canoes in looks and in the way they slide around the plate (right?) and (2) it made the eggs more exciting for me to eat, along the same lines as “broccoli trees.”
Do you remember fun food names from your childhood that helped motivate you to eat?