5k on the treadmill about 30 minutes, another 20 minutes on the bike. I wrapped up with 100 crunches.

Juice DuJor:
Apple, Carrot, Ginger, Celery (7 out of 10)

here’s the recipe from dinner from last night, it was AMAZING

Spicy Apple Pork Chops with Mashed Sweet Potatoes
(modified a recipe here)

2-4 center cut loin pork chops
2 (3) “eating” apples peeled, cored and sliced thin.
2 Shitake mushroom caps cut in 1 inch cubes.
1 cup apple juice
1 Tbsp of Dijon mustard
1 Tbsp of honey
1 Tbsp of red hot
¼ tsp Cayenne Pepper
kosher salt and pepper to taste.
3 Tbsp olive oil
2-3 sweet potatoes, peeled and cubed (for a side dish).
1 Tbsp of melted butter
1/4 cup of warmed milk
1 tbsp cornstarch mixed with 3 tbsp water
1/4 cup lightly toasted pecans

Put the sweet potato pieces in a covered sauce pot and just cover them with salted water. Bring them to a boil, back the heat down and simmer for about 20 minutes.

Mix the mustard, honey, cayenne, and red hot in a small bowl and whisk until smooth.
Meanwhile, heat a 12 inch non-stick skillet over med-high heat for a couple minutes, then add the oil and bring it to a shimmer. Season the chops with salt and pepper. Place them in the skillet and let them sit long enough to form a crust before you move them. Brush the face up side with the glaze. Give it 2-4 minutes, then flip the chops over and brush the other side with the remainder. Put the apple slices on top of the chops and let them warm and absorb a bit of the glaze and fat and oil for a minute or two. Cook another 2-4 minutes. Pour the apple juice into one side of the pan and shake it so it distributes evenly under the chops. Remove chops and add cornstarch mixture to thicken the sauce in the pan. When the sweet potatoes are tender, drain them in a colander. (I like to reserve about 1/2 cup of the water, but you may decide it makes no difference). Mash them with 1 Tb of melted butter and a big splash of warm milk, and salt and pepper to taste. (The butter and milk should be warm to keep the mash from getting gluey. Butter should go in first to coat the potato particles and help temper it – at least according to “Cook’s Illustrated”) Remove the chops and apples from the skillet and put them on a platter.

Build a small base of mashed sweet potatoes top with the pork chop. Add the apple sauce and garnish with a few toasted pecans. AMAZING

Note: Cutting the potato into small cubes, melting the butter, and heating the milk are small details that REALLY improved the potatoes. There were fantastic without the usual excessive amount of butter that I usually add.