Saturday night at home

Yes, boring, I know. Not a thing to do tonight, so I'm staying home with the boy :)
So this morning I went back to the gym for a quick workout, and once again, same as yesterday, my heart rate was far above 200 5 minutes into my treadmill workout :( It did this 3 times. I eventually went up to the trainer and asked her what could be causing this..I did tell her about my history with anorexia, and she said that because of the damage that was done to my heart when I had anorexia, it could be affecting it now. She thinks I am working it to hard and to see my doctor before I do anymore exercise. so now I'm going to go see him on Monday. I hope all is alright :(

On the upside, I took my vacation pay and bought an ipod shuffle in pink! They are a lot cheaper than the nano, which is what I had before. It's just as good though, and I'm happy to have an ipod again :)

I also went and bought one more summer outfit, which I modeled for you all



Ha, ha, My boyfriend took this about half an hour ago. :)
I cannot believe that all the stores have their fall clothes out already! barely any summer stuff. And guess what i saw today? HALLOWEEN CANDY!! already in August? ha ha.

This morning breakfast was oh so delicious oatmeal. I love it so much :)
I had a huge green smoothie for lunch with Almond Milk, Amazing Grass, 3 cups of spinach, a banana and some cantaloupe. Yum.

Dinner was a homemade black bean burger with these

Herb-Roasted Sweet Potato Skins



Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon.
Ingredients

4 medium sweet potatoes, halved lengthwise
2 tablespoons extra virgin olive oil, plus more for oiling
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper to taste
Method

Preheat oven to 400°F. Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.

Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.

In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.
Nutrition

Per serving (4.5 oz/125g-wt.): 170 calories (70 from fat), 7g total fat, 1g saturated fat, 2g protein, 24g total carbohydrate (4g dietary fiber, 10g sugar), 0mg cholesterol, 190mg sodium


Ahhh, these were so good!!! I used some organic ketchup, was delicious. Even my boyfriend loved them. He does NOT like veggie burgers or black bean burgers at all though! He loves his red meat.

Off to watch some movies and relax now! Have great weekend!!! xoxooxo