Well, another week down in the books. Happy Friday!
I feel good about how I ate this week and about my workouts, although I’ll be traveling this weekend, so things will probably get a tad off track. I try to do the best I can while traveling without stressing too much about it and just going with the flow.
Anybody with me?
This week I came across a few new eats and workouts that I thought I’d share with you guys. Some of them are #strangebutgood. I promise.
This was the first week in a while that I had time to do food prep early in the week, so come Wednesday night, I had plenty of things sitting in my fridge to be eaten up including, but not limited to: organic mung bean noodles, roasted veggies, and black bean burgers. I decided to just make a huge plate of whole foods because I was STARVING.
But somehow my dinners ALWAYS turn Mexican…
Organic Mung Bean Noodles (20g of protein per serving!) topped with a black bean burger, salsa, and guacamole; 1/2 sweet potato topped with Trader Joes’ 3 Layer Hummus, and a huge side of sautéed green veggies (brussels sprouts, collard greens, green beans, and onion).I can’t tell you how much I love having roasted veggies in my fridge ready to go. If you never do any other food prep, on the weekend just throw some sweet potatoes, carrots, brussels, whatever you like on a pan and roast them while you’re doing other things. Having those as a go-to base for meals is such a WIN and an easy way to stay on track.
I ate the last black bean burger, so when hubby came home, I used the same base to whip up something different for him: organic mung bean noodles, sautéed green veggies, tomato sauce (mixed with nutritional yeast, hummus, pasta sprinkle, salt and pepper for a homemade spaghetti sauce), topped with vegan parmesan and served with a slice of Ezekiel bread topped with hemp oil, garlic powder, and sea salt.
Homemade healthy garlic bread anyone?!
Of course sweet potatoes are always my favorite. They are just so versatile – top them with nutritional yeast, hummus, salsa, beans, guacamole, almond butter, red pepper spread, salad dressing, ANYTHING. It all tastes good.
But this week I tried something new. Something #strangebutgood.
Sweet potato topped with roasted almond butter and blueberries.
I promise. Delish.
This served as an extra unplanned afternoon snack on my sprint day. I was so hungry all day after a killer sprint workout in the morning! I find that when I’m hungry and feel like I can’t be satisfied, a serving of a healthy fat (usually with a complex carb) will cure that right up. That was what inspired this dish, along with my sweet tooth.
My sprint workout (#halfmarathontraining):
400m (.25 mile) x 8
Yes, eight. I wanted to die. My legs were so tired, but I rallied and pushed through. If I had taken an extra rest day in between, I think I could have run them a bit faster, but with traveling this weekend, I wanted to be sure to get my sprint day in and not have it too close to my long run this weekend (which will be 7 miles).
Instead of stopping the treadmill between each sprint like usual, I just took it down to a walk so I could see my total at the end. That meant that it was hard to keep track of how long each individual sprint took me, but I did keep track of the speeds. Here’s the breakdown:
- 9.0, 9.5, 10.0, 10.0, 10.1, 10.1, 9.8, 9.9
- I had planned to taper off on the last 2, but in the moment decided to push a bit harder on the last one!
- My legs felt like lead, but I’m proud that I pushed myself based on my energy that day even if it wasn’t my fastest run ever.
Training for a distance run is, for me, less about putting in the miles and more about training my body to run through pain and push through on tired legs. I definitely accomplished that!
Me before…and me after. DEAD.