This morning I got up, headed off to my typical Wednesday morning BodyPump class and pounded out 30 minutes of light cardio on the elliptical. I was in a bit of a daze throughout my entire workout. By the time I felt like I finally snapped out of it, I was done!
My friend Merri joined my gym yesterday and was there at the same time I was this morning. I found her running on a treadmill when I was about to leave and asked her if she would be interested in accompanying me and Sadie on our morning walk!
She said yes and Sadie may have peed a little when we opened the door to my apartment and she saw Merri. These two became best buddies when Merri stayed with us for a week or so a couple of months ago.
It was great to have a (human) buddy to walk with and I loved the extra time with Merri. We actually have plans to meet up again tonight!
After our walk, it was time for breakfast.
Maybe I live under a rock, but I didn’t realize that chia seeds are, in fact, the same lil’ seeds used to grow chia pets!
Yup, they’re one in the same. Sometimes the blondness in me really shines through.
This morning was my first time trying chia seeds.
I first became intrigued by chia seeds when I started to see them pop up on blogs (like Brittany’s!). Since I am a texture freak, anything that adds a little crunch to something immediately grabs my attention.
After doing a little more research into the benefits of chia seeds, I found that they’re a great source of omega-3s and since I love healthy fats (hello, peanut butter!), I knew I had to try them.
I incorporated the little seeds into a yogurt bowl along with honey roasted pecan pieces and strawberry puff cereal.
The chia seeds didn’t really add much flavor at all, but they did amp up the texture of this dish.
I love putting a bunch of random ingredients on top of Greek yogurt. It’s fun to play around with different toppings. Like topping fro yo with sprinkles, perhaps?
And now for that work thaaaang…