Today begins the 40th Atlanta Pride. Not too shabby for the South!
Piedmont Park is hoppin’ and the smell of festival food greasiness is in the air. I obviously had to check out the scene, so I took a morning jog through the park. For some reason I have an easier time running at a faster pace when I’m outside. The treadmill turns me into a snail.
- Distance: 3.4 miles
- Duration: 29:01
- Average Pace: 8:30
I was especially happy with my time since I haven’t been running at all this week.
When I got back I was starving, so I constructed a protein-packed snack.
- Fage 0% Greek yogurt
- Almond Butter
- Sample of All-Bran Bran Buds
It isn’t the most beautiful meal, but it was good. I was wishing for some berries on top though!
Clearly, I needed to make something more photogenic for my next snack. Enter: the roasted tomato.
1 tomato, sliced
2 tsp olive oil
3-4 basil leaves
salt & pepper
Preheat the oven to 400 degrees. Toss the slices of tomato in olive oil. Place on foil-lined baking sheet. Cook in oven for 20 mins. Salt and pepper to taste. Top with cheese of your choice (I used drunken goat cheese) and basil leaves.
I remembered my most recent Whole Foods find: Chipotle Pumpkin Salsa. I had to have the salsa. So I scrambled some egg whites.
Tomato with a side of… more tomato…
The salsa was good. I find that salsas labeled medium are often mild, but this one was actually medium. Definitely got more of the chipotle taste than the pumpkin. I foresee a salsa/egg repeat for breakfast tomorrow + avocado.
Georgia Tech’s homecoming is today and I’m headed out to the game. Go Jackets!!!