Howdy, friends! I hope you are all keeping safe and well. As many of you know, I’m in the US now with the kiddos, and even though we currently do not have a “stay-at-home” order, we are, in fact, staying at home for the most part. No need to go out, except for groceries, and much safer (for everyone!) to stay in. But thankfully I am still able to get outside to run, a privilege which my friends in Manila do not have. Makes me appreciate outdoor exercise as a gift rather than a chore.

When we first arrived in Denver, I wasn’t sure what I would find in terms of groceries. My sweet auntie brought us a big haul to start us off, though, and I’ve been able to fill in very nicely at the stores. Shopping in the morning is definitely better, when the stores have had time to re-stock overnight. So now we have about a 2-week food supply, and I have ingredients to make most of my normal recipes.

For breakfast I had a yogurt bowl: nonfat Greek yogurt with my “seed mix” (equal parts chia, flax meal, hemp seed, & unsweetened coconut) stirred in, and topped with fresh raspberries, chopped raw almonds, and GoLean Crunch protein cereal. I mixed it all up before eating it.

I’ve been missing my bootcamp ladies and our workouts a lot! So during this interim when we are separated by either distance or a quarantine order, I’ve been recording workouts and posting them on our Facebook group. It’s been a great way to stay connected!

Before I recorded this workout, I snacked on a slice of chocolate chip banana bread that I made the night before while the kids were in online school. They are keeping to the Manila time schedule, so are in class from 6pm-1am. It’s a bit late even for their teenage body clocks, but they are making the best of it! For me, my body is fighting to get back to my preferred sleep schedule of 9pm-5am… haha. But I’m winning so far at staying up late by doing active things like baking. So it’s a win for all of us, I guess!

Lunch was this yummy sandwich: sliced turkey, avocado, tomato, & salad greens on toasted oat bread. I had some sliced veggies, Triscuit thin crisps, & hummus on the side.

We went for a walk in the afternoon with my aunt & uncle in Roxborough State Park. It was a gorgeous day to get out! And as you can see, very easy to keep our distance.

I was hungry when we got home so I had a chocolate rice cake with peanut butter. Rice cakes are way better in Colorado where the humidity this time of year is around 25%, so the rice cakes stay super crispy!

I made burgers & fries for dinner, both grass-fed beef and portobello mushroom. Theda & I split one of each, and it was the perfect combo topped with Dijon mustard, lettuce, and red onion. The waffle fries were just the frozen ones that you bake… they were good though!

I had a piece of “pan cookie” after dinner but I forgot to take a picture. But just imagine a thick, chewy, chocolate chip cookie baked in a pan, and you’ll get the idea.

Although life is far from “normal”, we are settling into our “new normal” for now. And food is a big part of it. Hope you are staying safe and well, my friends!