This morning I decided to work from a coffee shop instead of home or the co-working space because I have a client meeting with AnneTheRD in a little while. I ate breakfast at home, then brought one of the muffins I baked earlier to enjoy as a mid-morning snack with a latte while I prepare for the meeting.
I baked a batch of gluten free banana muffins on Tuesday to carry me through the week. I used a boxed mix for convenience but added my favorite mix-ins and finished each muffin with a sprinkle of rolled oats on top for texture and presentation. The oats give the muffins a rustic look and a pleasant chew that complements the tender banana crumb. If you prefer a scratch-made version, I also like a banana spelt muffin recipe that yields a slightly heartier loaf, but the gluten free mix made these quick to pull together and easy to portion for grab-and-go mornings.
For anyone who bakes ahead, a couple of quick tips: store the muffins in an airtight container at room temperature for a couple of days, or freeze extras individually wrapped and thaw in the microwave for 20–30 seconds when you want one. Adding a little cinnamon or chopped nuts to the batter will change the flavor profile if you want variety without a lot of extra effort.
Last night’s dinner was a perfect example of an easy, satisfying weeknight meal when you don’t have a meal kit scheduled. I put together rotisserie chicken with canned black beans, 90-second plain brown rice, and microwave string beans. After plating, I added a splash of chili garlic hot sauce for heat and extra flavor. The black beans really elevate the whole dish—chicken plus rice can be bland on its own, but the beans add texture, color, and a savory note that makes the meal feel complete. We had enough for leftovers tonight, which always makes dinner feel twice as good.
On the fitness front, Chelsea and I squeezed in a workout this morning at a new Arlington studio called Next Phase Studio. I first noticed the studio on ClassPass a few weeks ago and went on my own while Chelsea was on her honeymoon. Today we tried a circuit-style class together and both enjoyed the variety—the mix of stations keeps the class interesting and moves quickly enough that it feels efficient on a busy morning. The studio itself is bright, new, and well maintained, which always makes showing up easier.
My day is fairly full: more AnneTheRD client meetings and a push to get work ahead of schedule since we leave for the beach on Saturday. We’re headed to the Outer Banks for a family week with Matt’s relatives, and I’m trying to wrap up projects so I can switch fully to vacation mode. My brother arrives tomorrow with the dog we’re adopting; he’s going to grad school in the fall and won’t be able to keep her, so she’ll stay with us. He’ll look after the dogs and Zara while we’re away, which is a relief. I’m hopeful that by the time we return everyone will have settled into the new routine at home.
I’ll share my 20-week pregnancy update tomorrow, with details about how workouts and nutrition are going at this stage. Until then, enjoy your day—whether you’re baking muffins, pulling together a quick dinner, or fitting in a morning workout—and I’ll be back with more soon.