Hello, hello! Are you excited tomorrow is Friday?! How did that happen? This week FLEW by, no? Breakfast this morning was an old favorite. Waffle sandwich: two whole wheat waffles, Barney Butter and 1/2 of a banana. I love this breakfast, it tastes awesome and keeps me full for hours.

and a coffee with sugar free vanilla syrup.

Lunch was packed up and eaten at work. I had a turkey sandwich with yellow mustard and lettuce on whole wheat bread with a pear and popchips.

Snacks for the day:

I packed baby carrots with garlic hummus and salt and vinegar almonds. I didn’t end up eating the almonds, they are still in my desk drawer.

After work Adam brought me to Sports Authority to pick up some goggles and a swim cap I need the goggles to feel comfortable with putting my face in the water. If I can’t see where I am going, I panic a little with my face in the water. And then I had a pre-workout snack- low fat string cheese (I split it with Oscar…shhhhhh! He is not supposed to have table food).

Today instead of pool running, I used my OnDemand fitness and rolled out my yoga map for an at-home workout.

I did 40 minutes of pilates followed by a 20 minute ab workout. It was a nice relaxing workout. The ab workout was tough though, I will be hugely surprised if I am not sore tomorrow. It is nice to be able to workout at home especially since my broken foot does not allow me the ability to drive to the gym.

After my workout I made dinner. It was my adapted versions of Bridget’s version of Shepard’s Pie.

Ingrediants:

• 2 GIANT sweet potatoes
• 1.5 pounds of 99% fat free ground turkey
• 1 sweet onion
• 5 handfuls of baby carrots
• 1/5 cups of frozen peas
• 1 can of veggie broth
• 3 teaspoons of dried thyme
• 1 teaspoon of rosemary
• 1 teaspoon of dried fennel
• 1/4 of a cup of whole wheat flour
• 1/4 of a cup of water
• 2 tablespoons of olive oil

I started off by peeling and cubing the sweet potatoes and then steaming them. Once they were steamed I mashed them and put them aside.

Next, I heated up the olive oil in s skillet and added the ground turkey. Once the turkey was cooked I chopped the onion and carrots and added them to the skillet with the can of veggie broth. I brought that to a boil and let it simmer for about 10 minutes so that the carrots cooked.

Meanwhile, I mixed together the rosemary, dried fennel, water and whole wheat flour. After the 10 minutes was up I added the peas and thyme and turned the heat up to high for about a minute. Then I added the flour, water and seasoning mixture. Once it was boiling I removed it and poured it all into a backing dish, topped it with a thin layer of mashed sweet potatoes and baked it for about 25 minutes at 350 degrees.

It was great! I agree with Bridget that it had a great savory and sweet combination. It makes a HUGE amount thought to be prepared to see TONS of leftovers on my blog over then next days.

My portion:

After dinner, I enjoyed a class of Merlot while watching the Bruins game.

In Other News: 

Other than watching the Bruins game tonight, I also took a test at RealAge.com to determine my actual physical age. The test takes about 25-30 minutes and asks questions about your personal and family health history, your mental health, diet and fitness. It then asks specific questions based on what you answered. once you are done it spits out what you actual physical age is as opposed to your chronological age. Once you see that age you can see what made your number go up and down and it suggests small and larger changes you can make to make your “real age” younger. Chronologically, I am 28.9. But my “real age” is 17.9!!!! Not bad, huh? Take the test and see what you get!

What do you think of tests like this? How do you feel about the notion of chronological ages as opposed to physical age?  If you did take the test, what did you think of you “real age” vs. you actual chronological age?