13 Miles DONE!

I did a sloooow 13.2 miles this morning. I may not have been speedy, but I completed my target miles for the day and burned 1,360 according to my heart rate monitor. I drank a water/G2 mix throughout my run but didn't eat anything. Once back at the house I had two handfuls of almonds to tide me over until lunch.

And I drank a Fuze Slenderize Pomegranate Acai Berry on the way to Pei Wei.

I had an iced green tea with lunch.

And we shared veggie spring rolls.

For my entree I ordered a veggie tofu teriyaki bowl with brown rice on the side. I ate about 70% of my meal. I was HUNGRY and it tasted really good!

After lunch we ran a few errands, including a stop at Nordstrom. I got a small double mocha (light on the chocolate) at Norstrom's eBar. I was falling asleep in the car so I really needed a caffeine boost!

I desperately needed to go grocery shopping so we stopped at Publix on our way home. Here are a few highlights of my loot! I bought MUCH more than what's pictured but I didn't have the patience to photograph everything.

- Ezekiel sprouted grain bread

- Cascade Farms organic high fiber cereal

- Chipotle salsa

- Carrots

- Brussels sprouts

- Pomegranate (first of the season!)

- Honeycrisp apples (yay! they've made it to FL!)

- Peaches

- Extra firm tofu

- Organic eggs

- 0% Fage greek yogurt

- Laughing Cow Light cheese

For dinner I was craving my all-time favorite mac & cheese with roasted veggies.

Roasted Veggies

- onion

- green bell pepper

- red bell pepper

- zucchini

- carrots

- broccoli

Drizzle with olive oil, sea salt & cracked black pepper. Roast at 375 for approximately 40 - 45 minutes.

And the star of the show was Moosewood Restaurant's Mac & Cheese.

Moosewood Reduced Fat Mac & Cheese

1 1/2 cup low fat cottage cheese

1 1/2 cup low fat milk or buttermilk

1 teaspoon dry mustard or 1 tablespoon prepared mustard

pinch of cayenne

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup grated onion

1 cup freshly grated extra sharp cheddar cheese

1/2 lb uncooked elbow macaroni or pasta shape of your choice (I used Barilla Plus fusilli)

2 tablespoons parmesan cheese

1/2 cup bread crumbs (I used two crumbled slices of asiago sourdough bread)

Preheat oven to 375 degrees

Spray a baking pan (about a 9 or 10 inch square or oval baking pan) with a light coating of cooking spray. Puree the cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper until smooth. In a large bowl combine the cottage cheese puree, grated onion, pasta and cheddar cheese. Combine the bread crumbs and parmesan cheese in a separate bowl. Pour pasta mixture into pan and top with bread crumb mix. Bake approximately 45 minutes until the topping is browned and the center is firm.