Hello! Well I’m all excitable about running today! I did my Day 2 8k training today and it went well… and I made an executive decision. I decided that if I’m training for a run on the streets, I need to train on the streets! (seems pretty obvious, right?) Honestly my only excuse for not running on the streets to this point is because I know it’s going to be far more challenging than the treadmill… but that’s the point of training, right? To challenge yourself so you can improve your ability? So starting on Saturday, I’m going to be doing my runs outside. I’ve mapped a 5 mile course from my house and I’m just going to run as far as I can and walk the rest, if necessary. (which I’m sure will be necessary for a while J) It’s getting colder outside so that kind of sucks BUT I’m thinking that will only help my run farther b/c I’ll want to get home faster lol. We’ll see…. First outside run is in 2 days… oh boy.
As far as my run this morning, it went just fine! I’ve been keeping about an 11minute pace and that seems to suit my current performance abilities. The only other thing about running outside is that I’m (a little J) OCD and I like to track my speed and exact distance for reference… I can’t really do that other than just comparing times to keep record of speed progress BUT at least I know that the full track is right around 5 miles so once I can do that, I’m ready to rock and roll! J
Workout This Morning:
50 Crunches
1.5 miles run
50 Crunches
Food Today:
Breakfast:
Protein shake immediately following workout
½ c granola w/ soy milk
Fresh juice of spinach, carrots, grapes, apples, kiwi, blackberries and red & golden raspberries… it was delish!
Snack:
Oatmeal w/ cinnamon, raisins and goji berries
Lunch:
Leftover mexi rice bowl from last night (recipe below)
Snack:
Protein tofu
Banana
Dinner:
WW Pasta w/ veggies
Mexican Rice Bowl
Approx 10 small/med Tomatillos, husk removed and cut into 1/8ths
1lg poblano pepper
1tbs + 1tsp + ¼ tsp EVOO
Approx 4c cooked brown rice
1c black beans
1c frozen corn
1/2c diced red onion
1tsp + 1tsp cumin
½ tsp chili powder
1tbs + 1tsp minced garlic
½ c chopped cilantro
Zest and juice of 1 lime
Garlic-y salsa of choice (optional)
Diced fresh tomato
Diced fresh green onion
- Pre-heat oven to 400f
- Chop tomatillos and put in large bowl, drizzle w/ 1tbs EVOO and add 1tsp cumin, ½ tsp chili powder and 1tsp garlic; toss to coat, pour onto foil-lined baking sheet
- Drizzle ¼ tsp EVOO over poblano in same bowl as tomatillos and rub to cover pepper; lay on same baking sheet
- Roast tomatillos and poblano for 20-30 minutes, until well softened and edges of tomatillo juices are browning, stirring twice through cooking
- Meanwhile, heat 1tsp EVOO in large pan over medium heat and add red onion, 1tbs garlic and 1tsp cumin. Saute, stirring, until onions are soft (about 3-5 min)
- Add black beans and corn, season w/ salt and continue to cook, stirring. If it starts to stick, reduce heat and add a bit of veg stock if necessary (low sodium, preferably)
- Heat your rice and add zest of 1 lime and ½ of the chopped cilantro, stir w/ fork to combine
- Once finished roasting, remove tomatillos from oven and add to the pan w/ beans and corn. Remove stem and chop the poblano, then add to same pan.
- Add the rest of the cilantro and juice of the lime to the black bean pan, stir and cook for an additional 2-3 minutes.
- To serve: 1 generous scoop of rice, topped w/ black bean mixture then a bit of your favorite salsa and sprinkle fresh tomato & green onion.
- YUM!
This morning I went to the store to get some soy milk and spicy blue corn chips (don’t judge me, Branden actually ate most of the last bag!) and I picked up a Women’s Running magazine! I almost feel like part of the club now. J I am going to go to Dick’s and buy some cold-weather running tights and a headband so I can bare the upcoming brisk season! Man, I like running… and I especially like what it’s doing to my body!
Feeling great today… and I hope you are too!!
Until tomorrow… J
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