Stinky Gym Clothes Fix

When I workout, I sweat.  Like it drips from everywhere.  I like a good sweat.  Love it, actually.  But I don’t love my stinky gym clothes that comes with it.  I was starting to be embarrassed with how smelly my clothes were and felt like I needed a whole new wardrobe.  Since new clothes would have been a pretty expensive option, I decided to first do a little research and see if I could fix the problem myself.  Luckily, I found a few tips and I’ve been doing this combination for a few weeks now and it seems to be working!  The texture of my workout pants have even changed- they’re softer and less stiff, more similar to how they were when I first bought them.  And the best part- they don’t smell!

Sweaty Gym Clothes

Here’s what I did-

1.  Fill up an extra tub with enough water to fully cover the clothes.  Add vinegar, aiming for 4 parts water to 1 part vinegar and mix well.

2.  Add my sweaty clothes to the tub, fully submerging them and push them around a bit to make sure the water|vinegar mixture is worked into the clothes.  Let soak minimally 30 minutes (I’ve soaked them for as long as a day….depending on when I was doing laundry but I have been doing it more frequently.)

3.  Use laundry detergent with febreeze.  I’m usually not a proponent for these types of products but it’s helping, so I’m sticking with it for now.

4.  After at least 30 minutes of soaking, ring out gym clothes and place them in the washer.  Add half the amount of laundry detergent you need and use baking soda for the other half.  Wash clothes on the hottest water temperature.

5.  Hang to dry.  Preferably, outside in direct sunlight or a well ventilated room.

I was pretty skeptical that anything would help but I’m so glad I found something that has.

Are your workout clothes smelly?  Do you have any tricks to help eliminate the odor?

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Weekly Meal Plan

I thought I would participate in the weekly meal plan linkup this week.  It’s my first time!  I did our grocery shopping on Saturday and came home with three bags full of groceries.  I had gotten in the habit of stopping at the grocery store throughout the week to pick up any extra groceries that we needed.  Those multiple 10-18 dollar midweek trips can really add up.  So, in an effort to be more aware of how much we spend on groceries and to first use what we already have, for the past couple weeks, I have been getting everything on the weekend.  It’s been working really well!  Especially with this new strategy, meal planning has been essential.

I’m linking up with mommyrunfast to share what we have on the menu this week!

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Sunday- Healthy Tostada for Two with a garlicky massaged kale salad

Healthy Tostada for Two v.2

Monday- Asian Black Bean Burgers with roasted sweet potatoes and green beans

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Tuesday- Orange-Maple Glazed Salmon (recipe to come!), mashed sunchokes, roasted broccoli with a Maple Massaged Kale Salad

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Wednesday- Leftover Asian Black Bean Burgers with roasted sweet potatoes and Mustard-Garlic Brussels Sprouts

Thursday- Coconut Mahi Mahi (we make this fairly often and it’s delicious, I’ll post the recipe soon) with bok choy, roasted broccoli, and a kale side salad

Friday- Orange-Maple Glazed Salmon with green beans, Mustard-Garlic Brussels Sprouts, and a massaged kale side salad  (celebrating Valentine’s Day next week along with our 10 year anniversary).

Saturday- Out

Hope you all have a wonderful Sunday!

Five Friday Favorites (home decor edition)

Oh what a week it’s been.  We are moving soon and I started the process of packing and took a few car loads of boxes over to the new house.  That’s one benefit of only moving two miles down the street (literally), you can make multiple trips.  We have moved a lot since college, I think almost at least once a year (I graduated in 2007 and Cathrine in 2005) so that’s a lot of moves.  But every time we start packing, I’m always amazed at how many things we actually own.  Inevitably, we end up donating a few bags to Goodwill.  On the bright side, moving is a time to pair down which always feels nice.

But alas, it’s Friday now and time for my favorites!  Since we are moving and will be decorating a house soon, I thought it would be fun to have this weeks favorites be all things that I’m loving around our home.

Friday Favorites

1. Spencer Peterman Cherry Bowl– We’ve given these bowls as wedding presents to a couple friends and were recently given one of our own.  I love the story of these bowls, how the wood is found in the forest (near where I grew up) and the decaying tree trunks are turned into these beautiful bowls.

2.  West Elm Favorite Throw– This throw is surprisingly warm since the material is relatively thin and cozy to curl up with on the couch.  The price is reasonable (it’s even on sale right now) and looks nice draped on a chair or couch in the living room.

3. Loop Candelabra– We have two of these on our dining room table.  They are fun, playful, and can be arranged in endless configurations.  Sometimes I interlock them to create a cluster of candlelight in the middle.  Other times, I separate them have them frame a flower arrangement.

4. Magnarp lamp from IKEA– We’ve had a version of this lamp for what feels like forever.  We currently are using it as the light by the bed.  They’re reasonable, simple to put together (which is saying something for the IKEA), sturdy, and I happen to like how they look.

5. Room and Board Parsons Bed Frame– Every time we move, I am thankful for this bed frame.  It comes apart simply in four main pieces (headboard, foot board, two sides) and then 10ish (haven’t counted) rods that go across the bottom creating the platform for the mattress.  All of the pieces are interlocking so there are not screws or bolts.  We like it so much that we actually just ordered a second metal frame (different style) from Room and Board for our guest room.  One of the reviews say they’ve had it for 18 years and it looks like they just got it yesterday.  Boy do I believe them.

I hope to be back later with a orange maple glazed salmon recipe.  Perfect for an at home date night.

 

 

Weekend Recap and Healthy Tostada for Two

This past weekend has full of many fun things!  It was a combination of really busy and relaxation.  Saturday morning I went on a 10 mile run, it was sunny and the temperature was perfect (slightly crisp) while Cathrine went to work for a few hours.  Then we met at the barn and went riding, showered quickly at the house and headed to the Pantages Theater to see The Book of Mormon (hilarious!).  Afterwards we inched our way back home (thanks to LA traffic) and continued our night with dinner out at a nearby favorite and watching The Heat which I may or may not have fallen asleep during.  Luckily, I had already seen it.  The past couple of weeks, we’ve been on a roll with watching our DVD’s from Netflix where we used to hold on to them for five months, now we’ve been watching one disc almost weekly.  It’s been kind of fun!  Sometimes it’s the simple things.

photo (66)Sunday was a rest day.  Literally.  I made a simple breakfast, meal planned and went grocery shopping, saw Armani (our mini), and did some food prep.   It was a much needed quiet day.  Lately, we’ve been going going going.  Breakfast was an egg fried in coconut oil, steamed kale, and Cholula on either an english muffin or whole wheat Ezekiel bread with a splash of carrot juice on the side.  Cathrine also had one slice of black forest bacon and one of coffee bacon from Whole Foods.  It’s her Sunday treat and she talks about it all week.

For dinner, I made tostadas.  We really enjoyed them and couldn’t not share the recipe with you.  They have protein from multiple sources, a variety of vegetables, and tons of flavor.

Healthy Tostada for Two v.2

 Ingredients:

2 corn tortillas

1 sweet potato

1/2 cup chopped broccoli

7 1/2 ounces black beans (half of a 15 ounce can)

2 chard leaves

8-10 shrimp (thawed and shelled)

2 garlic cloves

coconut oil

spices: cumin and chipotle

garnish: Cholula

Preheat oven to 400 degrees.  Spray olive oil in bottom on glass baking dish.  Peel and cut sweet potato into 1/2 inch pieces and place in baking dish.  Sprinkle with cumin and chipotle (to taste).  Roast in oven for about 40 minutes.  Stir occasionally.

Cut broccoli into bite size pieces and set aside.  After the sweet potato has been roasting for 40 minutes, add broccoli to pan and roast an additional 10-12 minutes.

While the sweet potato and broccoli are roasting, dice garlic and add to saute pan along with some coconut oil (to prevent sticking).  Turn the stove on medium to allow coconut oil to melt.  Add shrimp and saute until the shrimp are about half cooked.  Add torn pieces of chard leaves.  Cover and cook until the shrimp are done and the chard is wilted (stir occasionally).

Meanwhile, place two corn tortillas on a baking sheet.  Once the sweet potatoes and broccoli are done, divide them between the two tortillas then evenly distribute the black beans.  Place in oven and let bake for about 10 minutes (until beans are warm and broccoli is fully roasted) at 400 degrees.  Check periodically.

Then top each tostada with cooked shrimp and chard, sprinkle with Cholula if you like some heat, and enjoy.

 

 

 

 

Five Friday Favorites

My mom heard on the Today Show that it takes 60 days to form a habit.  When she first told me this, my initial thought was, “boy that’s a long time,” but then I considered it a little more and began to believe it.  All too often we want to see immediate change without putting in all the required effort.  All too often we make changes and reason with ourselves that these changes are possible because of their short duration (3-4 weeks) and once the time passes and the goal is reached, we’re more than likely to go back to a modified version of our previous behaviors.  Changing habits for the long term is hard.  Starting new habits that last is difficult.

For me, getting into the habit of blogging has been hard.  While this blog has been around for more than 60 days, honestly, I have not been dedicated to this space.  It will be hard, it will take work, but for the next 60 days, I’m going to try and make blogging a habit.

Moving on, here’s a list of five things that I’m loving lately!

Blush

Lorac Blush in Soul has been my go toblush for a while now.  It’s actually the only blush I own.  It gives just the perfect amount of rosiness to your cheeks without looking too bold.  My makeup routine, if you can even call it a routine, is very simple.  Some moisturizer, sometimes a tad of BB cream, a little bit of this blush, mascara, occassionally a spritz of perfume, and lip gloss.  I prefer a natural look.

Lip balm

Olive Natural Beauty Lip Balm in Refreshing Rosemary if the perfect lip balm for during the day.  It smells wonderful and leaves your lips feeling amazing.  Plus it’s handmade!

Wallaby Organic Greek YogurtStoneyfield

Wallaby Organic Nonfat Greek Yogurt and Stoneyfield Organic Nonfat Greek Yogurt.  Until three weeks ago, any type of yogurt used to make me gag.  But lately I’ve been loving having a bowl every day.  It’s a good source of calcium and protein.  I like to top mine with raw oats, unsweetened coconut flakes, and chia seeds.

Peanut Butter

MaraNatha Organic Crunchy Peanut Butter has been a staple in our fridge for the past few weeks.  I enjoy mine spread on top of a banana for breakfast and Cathrine likes it on celery for an afternoon snack.

North Face Jacket

My parents gave me The North Face Thermoball Full Zip Jacket in Black for my birthday a couple weeks ago.  It’s finally chilly enough in So Cal that I’ve been able to wear it.  It’s so cozy and light but warm that I never want to take it off.

Hope you all have a wonderful weekend!  We’re headed to see Book of Mormon on Saturday!

Simple Egg Salad

Over here we’ve been continuing to get back into the groove of having salads for lunch.  With an upcoming trip for the both of us to Washington, D.C. next weekend, a couple international mileage runs for Cathrine, and a Thanksgiving trip, the next month or so will be filled with travel so I’m feeling like we need to make our time home count and eat lots of nutritious meals.  While we both really enjoy travelling, it can be hard to stick to healthy eating and make time to exercise, no matter how lofty my pre-travel goals are.  We’ll talk about my holiday/travel goals soon.

This egg salad has been a staple in our household for a while now.  It’s refreshing, filling, and simple to make.  Great for a weekday lunch or when you don’t have much in your fridge.  You can make it the night before and keep it in the fridge or you can put it together right before.  My preference is to make it the night before because it gives some time for the eggs to cool.

All put together

Simple Egg Salad

Ingredients:

2 eggs

1 tablespoon dijon mustard

1 teaspoon apple cider vinegar

Pepper

1 carrot

5-6 cherry tomatoes

Handful of mixed baby greens

Small bunch of microgreens

Steps:

Place two eggs in a small pot and add water so the eggs are fully submerged.  Bring the water to a boil.  Boil for 10 minutes.  Drain eggs and let cool before peeling.  Once eggs are cool, peel 1 egg and chop in quarters.  Peel second egg, discard the yolk, and chop egg white in quarters.  Place both chopped eggs in a small bowl.  Add 1 peeled and diced carrot, 1 tablespoon dijon mustard, and 1 teaspoon apple cider vinegar to the bowl with the eggs.  Using a knife, mix and chop the eggs so it is all combined.  I like to still have a crunch in mine, so I leave my carrots a bit on the bigger side.  Sprinkle with fresh cracked pepper on top.

Egg Salad

 

Place a handful of mixed baby greens and top with a bunch of microgreens in a bowl.

Lettuce and Micro GreensAdd the egg salad and top with 5 to 6 cherry tomatoes cut in half.

photo (39)Then enjoy!

Any recommendations for must do/see in D.C.?  We’ll only be there for the weekend.

 

 

Lime Avocado Salad with Red Pepper and Tomatoes

Whenever I’ve been travelling, I always look forward to getting back into eating healthy when I get back.  I certainly let myself indulge a bit while I am away.  Sweets and carbs are probably the places where I splurge the most.  And I’m known to take advantage of the free snacks and drinks offered in the airport lounges and eat things like cheese and crackers, yogurt covered pretzels, salty snack mix along with a glass of white wine.  It helps with any flying jitters.    

We have been travelling quite a bit lately and while I enjoy exploring news places and nice dinners out, what I was calling my “summer of indulgence” has turned into a “fall of indulgence” and I’m feeling like it’s time to get back on track.

For the past two days, I’ve made this simple salad for lunch.  It’s quick to make with the perfect amount of citrus to give it a pop of flavor when you take a bit.

Lime Avocado Salad with Red Pepper and Tomatoes

(Inspired by Whole Living Avocado with Bell Peppers and Tomatoes recipe)

Salad

Ingredients: 

1/2 a red pepper

1 avocado

Splash of lime juice

Pinch of salt

5-6 cherry tomatoes

Handful of mixed baby greens

Small bunch of microgreens

Steps:

Slice avocado in half and scoop the filling into a small bowl.  Chop half of a red pepper into bit size pieces and place in the bowl with the avocado.  Pour a splash of lime juice on top of the avocado and red pepper and add a pinch of salt.  Mix thoroughly.  Put a handful of baby greens and a couple pinches of microgreens into a bowl.  Place the avocado and red pepper salad on top.  Slice 6 cherry tomatoes in half and place them on the top.  Enjoy!

*Serves one