One Week of Group Classes - THE PLAN

Hi friends!  I'm trying something new this week to shake up the semi-funk I've been in lately with my workouts.  I only worked out once last week because I felt too busy with all the commitments going on.  Some weeks are like that, but they leave me feeling icky.  And, as y'all know, when we workout, our eating is typically better.  We don't workout so hard during the week, just to "blow it." So, this week, I'm doing a week (Monday - Friday) of group workouts.  I feel like I need the boost of energy and support you get when working out in a group.  There's a commitment because it starts and stops at a specific time and you do get a great workout.  Once the class gets started, it's rare that someone leaves without completing that class. 

I printed out the schedule and class descriptions of group exercise classes at my gym and found they typically have three options for the time of day I like to go (in the morning right after dropping my son off at school).  This works perfect for me, I just get up, get dressed/eat my protein pancake/get my son fed and ready for school and we're off.  No hair, makeup, or coffee (I prefer to linger with that after I get home and showered).  When I get home, I know my day is off to a great start because I got my workout out of the way! 

I chose a variety of classes so that I can experience different types of exercise and instructors.  If I really like one, I'll consider committing to that class for a longer period.  On Tuesdays, I'm sticking to our school running club, which is just a few women that run the 3-mile track at our local park right after drop off.  

Here's my schedule of GROUP CLASSES for this week with the class description below:

Monday- Yoga Body (8:30 - 9:30) YOGA
A well-rounded hatha yoga practice that will lightly warm you up and stretch you out while beginning to train your body for more advanced work.  Most appropriate for those who have prior yoga experience and are physically fit.  

I've never tried yoga (well, once, over ten years ago), so we'll see about this.  There was no other "beginner" yoga class offered at my timeframe.  I've have a couple of very close girlfriends who rave about yoga, and I'm eager to try it for the mind/body connection.  Any advice for this first-timer? 

Tuesday- Running Club (8:15 - 9:00) CARDIO
Run/walk intervals for 3 miles outside. 

We've increased our stamina lately, so we're running more, walking less. This is great because we are done quickly and I can get on with the rest of my day sooner. 

Wednesday- Cutting EDGE (8:30 - 9:30) STRENGTH
A more refined format including traditional weigh training combined with timed cardio intervals consisting of basic, athletic movements specifically designed to enhance the strength portion of the workout experience.

I definitely want to keep my strength up and my muscles toned, so I'm excited about this class.  I bet it will be hard- timed cardio intervals always are, especially if you push yourself. 

Thursday- Cycle Tech (8:30 - 9:15) CYCLE
An indoor cycling class designed to prepare you for race day; some of the techniques, specific ride profiles and drills are those used by competitive cyclists. 

I've met the instructor who teaches this class and I think he's a pretty hard-core cyclist.  I'm interested to see how his teaching technique is.  I hope the music is good!

Friday- Muscles (8:30 - 9:30) STRENGTH
A muscle conditioning class for all levels, using various resistance equipment to build strength resulting in a total body weight workout. 

My friends say the instructor who teaches this class is the best, and I can't wait to see for myself!

Hitting "publish" on this post and sharing this goal with you will keep me accountable to completing all these classes.   As far as my diet goes, my goal is simple- don't eat any sweets (ice cream, cookies, brownies, etc.) and drink lots of water- 55 ounces a day (about half my body weight in ounces).  

I will report back and let you know the classes went and whether I plan to stick with it.  

Will you commit to a joining a group class with me this week?

Roasted Veggies with Bacon and Garlic

I hesitated about posting this recipe here, I mean, it's got bacon it in, which I know isn't the healthiest option.  But, in my flavor-loving defense, I used center-cut bacon and each serving calls for just one strip of bacon- unless you eat the whole pan in one sitting.  Which you might want to do.  After our initial serving at dinner on Monday, my husband actually brought the pan to the table and we finished it off straight from that bad boy!  It's that good.  

INGREDIENTS

(serves 4)

brussel sprouts (about half a pound)

cauliflower (half a head)

small potatoes (6)

garlic (3 cloves)

center-cut bacon (4 slices)

olive oil (1 tblsp)

salt and pepper (to taste- I give it one small sprinkling, probably l/2 tsp)

DIRECTIONS

Preheat oven to 400 degrees.  The veggies cook for 30 minutes, turning once halfway through.  You cook the bacon and garlic on the stove under low-medium heat.  Then, combine.  Details below. 

Wash and pat dry your produce.  

Then chop the veggies into small, similar-sized pieces.  I halve the brussel sprouts, cut the potatoes into 6 pieces, and the cauliflower into about 1 1/2 inch chunks. 

Place the food onto a baking sheet, drizzle with olive oil and sprinkle on salt and pepper.  

Cook for about 15 minutes, then take it out and flip the veggies.  Cook for another 15 minutes.  The veggies are done when they are fork tender.  Don't overcook or they will burn or get soggy. 

When the veggies are almost done cooking, dice 4 slices of bacon into small pieces and mince the garlic.  Over low to medium heat, cook the bacon and, when the bacon is almost done, add in the garlic.  Garlic burns easily, so you don't need to cook it for more than a minute or two.  

Using a slotted spoon, put the bacon and garlic mixture onto a paper towel to drain the excess oil.  

When the veggies are done, remove the baking sheet from the oven and mix in the bacon and garlic.  Now it's ready to eat! 

Oh yeah, this is good!  I'm already planning on making this side dish for Thanksgiving!  I know my family will love it!

The roasted vegetables on their own are very good- so leave the bacon off if you want to save calories and fat.

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Workouts

So, I've been working out again (on my own- no trainer), but I learned so much while working out with him and have continued to do the type of workouts we did.  Our workouts consisted of "active rests" which sounds like a contradiction, because you really aren't "resting" at all between exercises, unless it's just to catch your breath.  So, if I'm doing squats, in between sets, I might do 30 jumping jacks, jump squats, lunges, push-ups, etc.  Or, I just move quickly between exercises.  

I tracked my workouts on my iPhone in the Notes app so I could share them with you.  I didn't always write down the "rest" exercise I did, or I was just going from one exercise to the next with little rest. You can add in anything that keeps your heart rate up- a lap around the gym, step-ups, jumping jacks, burpees, etc.

CARDIO

I start my workout with 30 minutes of medium-hard cardio (typically the treadmill at intervals of  incline at 15-18 and speed 2.5-3.0) or the stair master (set at intervals of 60-80).  (Once a week, I'm running with a group of moms around our local park, 3 miles, and I don't do weights that day.) 

Then, I do as much weight workout as I can fit into 30-45 minutes, depending on my schedule.  Below is what my workouts looked like last week. I'm doing glute kickbacks several times a week to work on building my booty. 

LEGS

Squats- 65 lb x 15 reps (4 sets)

Walking lunges- 15 lb kettleballs each x 50 steps (each leg counts as one step) (2 sets)

     Push-ups- 15 (2 sets) 

Hip Adduction- 50 lbs x 20 reps (4 sets)

Hip Abduction- 50 lbs x 20 reps (4 sets)

     Go back and forth from adduction to abduction machine 

Seated leg curls- 45 lbs x 15 reps (4 sets)

Glute kickback- 70 lbs x 20 reps (3 sets) 

*1:15 minutes w/ cardio

SHOULDERS 

Shoulder press- 10 lb each x 20 reps (4 sets)

Lateral raise- 7.5 lb each x 10 reps (4 sets)

Punches- 7.5 lb each x 10 (4 sets) *my favorite

Rear delt fly- 30 lb total x 12 (3 sets)

Glute kickback- 70 lbs x 15 reps (3 sets) 

*1:15 minutes w/ cardio

ARMS

Curls- 10 lb each x 15 (4 sets)

Punches- 7.5 lb each x 15 (4 sets)

Dips (on floor bench)- body weight x 15 (4 sets)

21s- 20 lb barbell x (3 sets)

Dips (on machine)- 52 lb assist x 15 (4 sets)

Curtsies - 15 each leg 

*1:05 minutes w/ cardio

BACK

Pull-ups- 60 lb (assist) x 12 (4 sets)

Seated rows- 45 lb x 15 (3 sets)

Lat pulldown- 50 lb x 15 (4)

Glute kickback- 70 lbs x 15 reps (3 sets) 

*1:10 minutes w/ 36 min cardio (I went over)

via

It feels great to get back to working out!  There's a mom at my son's school who's become a good friend of mine and we encourage each other everyday with our workouts and eating.  We text each other after our workouts and it really helps to have that person to help keep you accountable.  Do you agree? 

My Meals Calculated by My Fitness Pal

It's been 7 weeks since my bikini competition where I competed at 100 pounds and now I weigh 108!  Yes, that's over a pound a week! Yikes! I can tell that my body composition is still better than it was when I started training (more muscle and less fat), and I didn't plan to stay at 100 pounds, but I'd like to be at 104.  So, I find myself with 4 pounds to lose.  

I'm sure I put on weight because: 1) I was eating two pints of Haagen Dazs Gelato (Sea Salt Caramel) a week for about 5 weeks, and 2) I stopped training as intensely as I was (just running around the neighborhood for 30 minutes) and then took some time off working out at the end of the summer to just be with my son.  I don't regret it, but I know it's time to get back to work!  My son started school mid-August and I'm back to my routine of working out as soon as I drop him off at school.  I feel 100x better already.  It's amazing how quickly your body can change - for the better or worse. 

I've been tracking my workouts on my iPhone and plan to share them in detail with you this week, but for now, I'll just say that I start with 30 minutes of medium-hard cardio, then do 30-45 minutes of weight training with active rests (which keep my heart rate up) the whole time.  

When I was preparing for my bikini contest, my trainer gave me a meal plan to follow for  12 weeks.  I never counted calories or macros, but generally had an idea of what it was.  Last night, I finally plugged the five meals into My Fitness Pal and got the calculations below.  I think My Fitness Pal only allow for 4 meals a day, that's why I had to combines Meals 2 & 3.

So, for those of you who were interested in the breakdown, there it is.   I was surprised at how many calories I was eating, I thought it was been less, although I knew I was eating a lot of food- I was never hungry.  But, you need to eat consistently (about every 3 hours) and get enough protein at each meal to build and sustain muscle.   

Since I know I have weight to lose now, I need to be more strict with my food.  My weakness is dessert.  But, when I'm working out HARD, I'm much less likely to eat what isn't good for me.  I always think, "I didn't just work that hard to blow it by having a piece of cake."  

I like My Fitness Pal because it allows me to see how everything I put in my mouth mouth adds up and it makes me reconsider my gelato!  Of course, I will still eat it, just not as often! 

I hope this chart helps! Let me know! :) Do you use My Fitness Pal? 

How to Get in Shape // 5 Step Plan

I've been ruminating on this post for awhile.  Now that I have the experience of training for and competing in an NPC bikini contest behind me, I've been on my own to try to maintain the body I built in those six months.  I made significant progress, going from about 25% body fat and 115 pounds to probably 15% body fat (I'm not 100% sure on that number because we stopped measuring at 17 or 19%.  I was supposed to get my body fat tested at the Bod Pod, but they cancelled because the machine wasn't working), and I competed at 100 pounds.

Although I wasn't grossly out of shape at the beginning of my competition prep, I was surprised at just how hard I had to work and for how long.  The changes don't come easy, but they do come.  You can count on that if you're doing the exercise and eating properly.  So, I've been reflecting on exactly HOW I made those changes and how I stuck to it for so long and I realized five key things about how to get in shape. 

1.  Decide that you are going to make a change.  First and foremost, you have to commit to not only wanting to make a change, but that you are actually going to make that change.  For me, a big motivator was knowing I did not want to end up in July 2014, where I was in July 2013.  I wanted to be in great shape and not feeling bad about myself.  So, the new year of 2014 marked the beginning of implementing those changes.  I knew if I started in January, I'd have significant results by July.  If you set a goal (a family or high school reunion, a birthday, anniversary, vacation, or bikini contest) and back the time out so you can work towards it, keeping that goal in mind will help keep you committed and focused.  Our minds and spirit are very powerful.  When my body would tell me it didn't want to work out or eat another piece of fish, I just treated it like a child that doesn't get to tell me what to do. It didn't know best since I had already decided months ago what I wanted to achieve. Instead, I did what I knew I needed to do to get me to the goal I set.  In those "weak" moments, listen to your "higher self", the one that already made the decision to get in shape and create a new life. 

2.  Fit your day around your workout instead of trying to fit your workout into your day.   The last couple of weeks I have fallen off of the workout train and I just couldn't seem to get it to fit into my day.  I'm home with my son for the summer and I wanted to spend those days with him, so he's not going to camp.  I used to workout first thing in the morning, but now, our mornings are lazy, and we're chilling out in pj's watching cartoons (him) and drinking coffee (me) well past 10:00 a.m.  And then I need to be fueled up for a strong workout, so I figure, we need to wait until after lunch to head to the gym.  But, after lunch finds us heading to swim class or running errands or just not feeling like breaking up the day with a workout, so I tell myself, "I'll go when my husband gets home." But, then it's time to make dinner and eat, and then get my son ready for bed and it gets late, so I say, "I'll just go tomorrow. . . . "  Sound familiar?? 

If you continue like that, you'll never make it to the gym, or you will, but your efforts will be sporadic and you won't get the results you want.  You must decide in advance when you will workout (whether it's at 5:30 a.m. to Insanity home videos like my friend Angela) or at lunch, or after work, or after the kids are in bed.  Then, you decide how to fit your day around your workout.  Yes, it requires planning.   Yes, some other things you might have to say no to.  But, once you get into your routine, it just becomes part of your day.  I did best to actually schedule my entire day on paper so I could visually see how my day would fit around my workout and meal plan since I ate five meals a day.  The RED indicates cardio and training sessions and the pencil circle marks indicate when I needed to eat.  I had to prep meals in advance and often eat in the car or at my son's swim lessons, etc. 

3.  Consider hiring a trainer or finding a workout partner.  A trainer isn't absolutely necessary, but if you need that person to keep you accountable to your workouts, it's worth it.  You could have a friend as your accountability partner, just make sure she is reliable and won't flake on you.  You need someone tough who will keep their appointments and also, not just chat with you during the workout.  You should be making the most of your time in the gym,  working those muscles, huffing and puffing, and sweating!  

If you aren't familiar with the machines, or a beginner when it comes to lifting weights, it is a good idea to use an experienced trainer so you don't get hurt.  I've had good and not-so-good trainers in the past, but John Sherman and Monica Isles were the best.  I saw the best results with John though, because I worked out more often with him and because I followed his meal plan.  Which leads me to the next point. 

4.  Working out consistently will cause you to eat better.  Working out will only get you so far in changing your physique.  You have to eat better too.  Something about having physically worked out so hard and sweating and hurting will make you say, "That piece of cake or pizza just isn't worth it."  You start to understand how eating those extra calories and fat will translate into that much more work to get it off and you don't want it!  That is why I kept finding myself saying, "The diet isn't that hard."  Or at least not as hard as I thought it would be.  You'll look forward to (and enjoy more) the "cheat" meals on the weekend.  You can go HERE to see my bikini contest meal plan. 

5.  Once you start, small changes will keep you motivated, just stick with it!  My trainer casually remarked to me when we first started working out together, "You're gonna like your body way before the competition."  I didn't give it too much thought at the time, but man was he right!  Although, it took a long time to get to "bikini contest" ready, I felt great in my skin long before that.  Your clothes will start fitting better, your face will change, you skin will be brighter, your energy will be higher, you will have more confidence and inner strength and that feels so good.  I started noticing changes in my body within just two weeks of working out and eating better, but the changes kept coming as long as I stuck with it.   In time, you WILL reach your goal.

If you have any questions, please let me know in the comments and I may use them in a future post.  Have a great weekend!

Your Power

via Hplrikz.com

I found this quote on Pinterest and it's gotten over 100 repins lately, so I know it's resonating with us.

 Maybe you needed to hear this today too- that YOU have the power to enjoy your life, to change your life, to change your body, to make a difference starting NOW. 

I hope you have an awesome Sunday! 

This is the day the Lord has made. I will rejoice and be glad in it.  Psalm 118:24

The LORD is my strength and my shield; my heart trusts in him, and he helps me. My heart leaps for joy, and with my song I praise him. Psalm 28:7

Favorite Salad Bowls and Food Travel Bag

One thing that makes healthy eating more pleasurable is the way the meal is plated and served.  Although I am guilty of eating a meal in my car when I have to, I much prefer to sit down to a pretty table (a simple placemat and fresh bunch of flowers) with some care taken in how the food is presented.  My girlfriend, Karen, turned me on to the best salad bowls ever and I'm hooked on them!  They are the Blanc Porcelain Bowls from  Sur La Table and they are so perfect because they are wide (9 inches) and shallow.  You can see all the beautiful components of your dish in this bowl and have lots of room to mix things up. A pasta or noodle dish is also perfect in this bowl, but I think it's too big to use as a cereal bowl. The bowls are expensive ($9.99 each) but so worth it.  You can microwave them and even cook up to 500 degrees in the oven, and of course, they are dishwasher safe.  A set of 4 made a nice "thank you" gift for my trainer after the bikini competition too.  

The other kitchen item I can't live without now is my insulated World Market Jane Lunch Bag.  It's insulated and I use it probably once a day if I have to take a meal with me on the go to eat later.  I can actually fit quite a bit in there- a tupperware meal for me, one for my son, an icepack, and a juice box! There are pockets on the sides that I use to put plastic silverware and napkins.  The bag is $12.99.

What kitchen item can you not live without?  Please share! 

Mustard Lemon Chicken with Thyme

If you've been following along this blog for long, y'all know how much chicken we eat around here. Last week, I shared how we typically grill up a bunch of chicken and then add it to our salads throughout the week.  I'm keeping chicken on my menu, but I wanted to find more interesting ways to prepare it.  I'm sure you know how boring chicken breasts can be if they're not salted, flavored with herbs and spices, or added to a salad with dressing.  Today, I'm sharing a recipe for Mustard Lemon Chicken with Fresh Thyme as a healthy alternative to salting the heck out of your chicken.  I've partnered with Sunkist Lemons on this post and if you want more info about sodium and reduced-sodium recipes, check out their website. 

I practically cut sodium out of my diet these last few months, and truthfully, I don't miss it.  I do use salt-free seasonings, but here, a little bit of lemon goes a long way toward brightening and adding flavor to this dish.  

And something about using lemons in the summer feels so fresh.  Aren't they pretty?!

This recipe couldn't be simpler.  You just make the mustard-lemon sauce for the chicken, then bake it in the oven.  This recipe would pair well with rice or pasta and fresh veggies. 

DIRECTIONS

Preheat the oven to 350 degrees.  Place the chicken breasts onto a baking sheet. Make the sauce below and spoon it on top of the chicken.  Add some cracked pepper on top and a few sprigs of thyme, along with lemon wedges.  Bake the chicken for about 35 minutes or until the internal temperature reaches 170 degrees.  Remove from the oven and let rest about 10 minutes. 

INGREDIENTS

Chicken (boneless, skinless breasts)- 6 

Lemon (2) - zest of 1 lemon and it's juice (1 more for in the baking dish and/or garnish)

Garlic - 4 cloves minced 

Dijon mustard - 2 tablespoons

Olive oil - 2 tablespoons 

Thyme - 1 tablespoon + more for garnish

Parsley - enough for garnish

Fresh cracked pepper - to taste

Thank you for supporting Honey We're Healthy by visiting my sponsors! 

Thai Steak Salad with Peanut Sauce

I'm so happy to share a recipe featuring steak!!!  And this is a really good cut of meat, specifically, beef tenderloin.  I haven't had one of those in ages and I didn't want to mess up the cooking, so my husband cooked that part of this Thai Steak Salad for me.  He got it just right too!

Because this meal is a salad, all you have to do is prepare the marinade, and then be patient while the meat marinates at least four hours, or up to overnight.  It's easy to throw the cold salad ingredients together, then I take a short-cut and top the salad with my store-bought peanut dressing!  

INGREDIENTS

(ingredient portions depend on how many people you are feeding and what you like in your salad).

Beef tenderloin or flank steak- 1 pound 

Romaine lettuce

Cabbage

Tomato

Red onion

Avocado 

Mango

Cashews (optional)

Sesame seeds (optional)

Basil and/or cilantro (optional)

*Bangkok Padang Peanut Sauce (or other peanut sauce) 

MARINADE 

Juice of 1 lime

Low sodium soy sauce- 3 tablespoons

Canola oil- 3 tablespoons

Brown sugar- 2 tablespoons

Minced garlic- 1 tablespoon

Red curry paste- 1 teaspoon

To make the marinate, combine the above ingredients into a large plastic ziploc bag. 

Pat the meat dry with paper towels and add to the bag with the marinade.  Marinate in the refrigerator for at least 4 hours or overnight.  I did 4 hours and it was great. 

To cook the steak, spray a grill pan with cooking spray and heat pan to medium-high heat.  Cook for about five minutes per side until medium rare, or longer for more doneness.  Let rest until room temperature and then slice thinly. 

Assemble the salads by adding the romaine, cabbage, onion, avocado, and mango.  You can also add fresh herbs and cashes if desired.  

I love this peanut sauce, but it's a little spicy, so I pour it into a bowl and thin it with a bit of water and add lime juice to it.  It you like some kick, it's great on it's own.  

This salad is so good!  Especially when you mix everything up and all the flavors meld together.  

I'm sure this will be in our dinner rotation again in the near future! 

Healthy Meal Prep

It goes without saying that if you want to get in shape, you have to eat healthy.  But, it's hard when there's so much going on in our lives and we feel like we don't have the TIME to prepare healthy meals.  For me, I eat five meals a day about 3 hours apart.  I have gotten used to eating the same thing twice a day (usually a grilled chicken salad).  I enjoy my salad, so it's no big deal.  And thank the Lord, my husband eats the same way, so I don't have to prepare another meal for him.  But, that's the caveat with this healthy meal prep, it's the same food twice a day, and lack of variety is fatal for some people.  With our family's busy schedule and needing to have so many meals to eat each day, it's just simpler for me to eat the same thing over and over.  No thinking about it, just prep once, then grab and go.  

My meal prep is incredibly easy.  Eating this way takes way less time than preparing several different meals for lunch or dinner.  All you really need to do is buy a big package of boneless, skinless chicken breasts and grill them at once on the grill.  My husband and I both eat about two chicken breasts a day, so he will cook 12-16 at a time, and I have found they are good refrigerated for four days, sometimes five.  The photo below is my meal prep that I took to my bikini competition because that's all I ate for two days but you could use these for lunch or dinner once or twice a day, along with your other meals.  

The twelve meals above were made from the few ingredients below.

HOW TO GRILL CHICKEN 

On the grill (we use a gas grill, but you can use a grill pan on the stove), turn the fire to medium to medium high heat.  For my "contest" chicken, no oil was used, just a sprinkle of Tony Chachere's Salt-Free seasoning.  Now that the contest prep is over, he puts a little olive oil on the chicken to keep it from sticking to the grill and to keep the chicken moist.

Cook the chicken for about 10-15 minutes per side, depending on the thickness of the chicken.  When it's done, remove from the heat and cover with foil.  Let it rest for at least 10-15 minutes.

Each meal gets five ounces of chicken.  I can pretty much eyeball how much 5 ounces is now, but otherwise, I have found this scale very beneficial.  I used it everyday while on bikini prep and sometimes still do. 

For the carbs, I usually eat potatoes, but you can substitute rice or quinoa.  Sweet potatoes are great too.  I was only eating 4 ounces of carbs for this prep, so I used small, red potatoes.  

COOKING POTATOES

After washing the potatoes (I used 12), I towel-dried them, poked them a couple times with a knife, then microwaved them all at once for 10 minutes, turning halfway through the cooking time.  They shrink when cooked, so they only averaged 3.5 ounces.  Now, I'd eat about 6 ounces, so two of these small guys.  What I really like to do (when I'm home) is chop them up after they are cooked and toast them up on the stove on a medium-high heat (just spray the pan with cooking spray). 

I use my Gladware that I found at the grocery store and then begin assembling. 

A big handful of romaine lettuce, a few tomatoes or a cup of frozen green beans . . . 

then the potatoes and chicken.

I eat the salad meals cold (and add dressing now), and microwave the meals with green beans for about 1 minute or so.  You have to be careful not to reheat chicken too much or it will get dried out. 

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Since I'm at home most days now, I haven't been assembling my food like this lately.  After the big batch of chicken is cooked, I put it in a large Rubbermaid tupperware container and keep it in the fridge.  We just pull out it as needed.  The variety for me now is just adding more and different things to my salad, like avocado, mango, sundried tomatoes, etc.  I was only eating Romaine lettuce before, but now I find I like a combo of Romaine and arugula.  When you add 5 ounces of chicken to your salad, it's really filling too. 

As long as you have chicken already cooked in the fridge, you're good to go for quick, easy meals, especially salads.  I need to look into other recipes using chicken (adding to pastas or casseroles) next.  

I made a Thai steak salad for dinner on Sunday and it was delicious!  I'll be sharing that recipe next!