I recently started reading this blog (and following her on FB), Laura must lose weight; On Sunday she mentioned that she was planning her meals & workouts for the week because it makes sticking to a routine so much easier.
good idea, Laura.
Remember when I used to meal plan? That was like 100 years ago. With Chris working out of town so much I got lazy with meal planning. Now he’s home, and I’ve still been lazy.
Don’t worry, there are no goals being revealed on that screen shot… bahahahah! Only a handful of people know my goals right now. It’s to early to tell the world what my goals are. I need to get a feel for some longer run first.
Meal Plan: July 9th – July 15th
Quinoa Stuffed Peppers
Whole grain rotini w/ squash, zucchini & kale + tuscan italian dressing
Veggie egg white stirfry
Grilled Chkn w/ brussel sprouts & carrots
Whole Wheat Veggie Pizza
Space Coast Marathon Training: Week 1
Monday: 30 min stationary bike + weights (plan says 4 mi run, but I’m sore from yesterday)
Tuesday: 6 mile intervals (we’ll see how I’m feeling)
Wednesday: Cross-Train .. probably 30-45 minutes on the bike + weights
Thursday: 6 mile tempo – I asked someone to run at the Preserve by my house. We’ll see.
Saturday: 10 miles
Sunday: rest BEACH DAY WITH JENNYKINS!!!
So that’s the plan for this week. We’ll see how it goes. My legs are feeling sore & tired from this weekends runs so I’m playing this week by
Today I got in a good 30 minute ride on the stationary bike; I ended up with 7 miles. I also did a short weight lifting session in the privacy of my own bedroom. It went like this:
I realize I’m not a culinary genius, but dinner tonight was so fast & easy I need to tell you about it.
Pasta & veggies are my favorite summer time meal; My original plan was to make quinoa stuffed peppers, but with a bake time of 1 hour, it wasn’t happening tonight. Instead I whipped up this easy pasta with zucchini, squash, and the kale was a last minute “OH I NEED TO USE THIS BEFORE IT GOES BAD” addition.
Pasta + Veggies = Love (Serves 3-4) (depending on your serving size.. with my Dad & Chris in the house we only got 4 out of it)
12oz whole grain rotini
2 zucchini cut into bite size pieces
4 little squash cut into bite size pieces
Kale – I just used what I had left. I don’t know how much it was
red wine vinegar ( a dash or 5)
1-2 tbsp EVOO
1. heat EVOO in skillet then add veggies. Saute till they are nice & soft
2. Cook rotini until desired tenderness
3. Throw it in a bowl
4. dash a little italian dressing on your serving & chow down.
I know it’s not complex, and anyone can put that together, but sometimes I feel overwhelmed by the complex recipes I see on blogs, so I thought I’d share a really easy, and relatively healthy meal that we enjoy.
I’m done. Headed to make a cup of Sleepytime Vanilla tea & read a book.