Would you believe I accidentally woke up 2 hours early today and didn’t realize it until it was too late? It’s true. You guys know how Dustin and I keep crazy hours—well, if you didn’t, you know now!—and we happen to be on an early-to-bed, early-to-rise schedule. And by early I mean in bed by 7:00pm and up by 3:00am. It won’t last, we go through cycles. Anyway, I woke up at what I thought was 2:49am. Then, I thought somehow our alarm clock was an hour slow because my computer clock said it was 1:00-something. It didn’t register with me at that moment—sleep deprived, obviously—so, I went downstairs to make Dustin breakfast and thought it was quite odd that the clock downstairs was even slower than my computer clock. WTF? Ah, whatever. It still wasn’t registering as I don’t really pay too much attention to clocks as they are often unneeded in my day-to-day life. I figured I must have looked at one or the wrong. It wasn’t until I was talking to Dustin about how slow the day is going that it struck me: I woke up at 12:49am!!! I guess something on Dustin’s nightstand was blocking the one, LOL. Dustin said he found it strange that I was waking up so early, but he doesn’t say anything until later on??? haha No wonder why I am sooo tired. I barely slept 5 hours. Yet when I woke up, I felt refreshed. Physically, anyway. My mind was obviously still somewhere in La la land.
Probably wasn’t the best day to do an 18-hour intermittent fast, huh! But I did it and I feel good. Well, I’m tired, but I’m glad I did the fast. I felt bloaties all weekend. Yuck.
I was pretty hungry from the time I woke up. My body was probably searching for some form of energy being I didn’t get adequate rest. Oops! Lunch (supper?) was worth the wait. I had a leftover meatloaf muffin, a small scoop of leftover salmon orzo salad – about 1/4 cup, 10-12 Lindsay low sodium black olives, and a glorious beet, chickpea, and goat cheese salad.
- Bed of mixed leafy greens + shredded carrots
- Sliced no salt added beets
- Goat cheese
I drizzled the salad with extra virgin olive oil, red wine vinegar, balsamic vinegar and about a tablespoon of Bolthouse Farms yogurt blue cheese dressing. It was fabulous! But too much. I was full from the other sampling plate, plus one ounce ciabatta bread, so I only ate about half of the salad. My eyes were clearly bigger than my stomach for a little while, lol.
Look how big they’re getting! YAY!
The parsley shot up in the past few days. Oregano is still our little runt.
The basil is looking lovely!
Follow my AeroGarden progress:
- 3-pod AeroGarden Day 1
- 3-pod AeroGarden progress report: Bugs and sprouts
- 3-pod AeroGarden progress report: Oregano surfaces!
Tech News: The j3nn.net Android App!
Jenn’s Menu and Lifestyle Blog has now gone mobile! Go here to get the free app for your Android phone. (Android only, sorry no iPhone at this time.) You’ll be alerted whenever I have an update, read right from your phone! Awesome, right?
I thought it was pretty cool when Kath announced her app the other day, so I created one, too! Neat little service. Casey at Notice Orange is super nice and helpful. They emailed me almost immediately and my app was done within a couple of days. If you guys like it, I might upgrade to the ad-free version. Let me know how it works for you, please! I installed it on my HTC and it’s pretty shnazzy. DOWNLOAD NOW!
I’ll have another update later tonight, early morning with the rest of my IF menu. I will probably have another meal before bed. But right now, it’s time for Angry Birds. Dustin informed me that there’s an Easter update! I know what I’ll be doing for the next week… LOL