By new shoes I mean running shoes. I’ve gotten into the habit of getting a new pair every 6 months or so. Partly because I need them, but also because they keep getting cuter! Seriously, these bright neon colors are right up my alley!
These are the one’s I currently have me eyes on :):)
They are just like my currently running shoes, except their PINK! Want. want. want.
For breakfast this morning I had an odd mixture of items to give me some energy for my first outdoor run of the season..
- Apple Cinnamon Granola and Coconut milk
- 2oz Turkey Jerky
- 1 power bar energy pouch (concentrated carbs, for a kick of energy)
As far as my workout goes..
2.64 mi ..darn just shy of 3 mi
I ran outside today since the temperature is finally about freezing (around 44 degrees). Although I’ve been running on the treadmill all winter, I forgot how different it is to run on concrete. In ways it’s much better, I can open up my stride and controller my own speed, oppose from a machine regulating it, and you can’t beat your scenery changing with every step. On the other hand, it is very taxing on the body and it takes a bit of an adjustment. For anyone whose a newby to running or is trying to recondition themselves I highly recommend Couch to 5K (This isn’t the official link, but I found it easier to read). They also have an app on iPhone and android that I used when I first starting running, it was a God send!
Lunch was a two parter..
First was a barbeque chicken salad.
- Romaine Lettuce
- Barbeque chicken breast
- Low fat cheddar cheese
- 1 slice of onion
- 1 baby carott
- 1/8c salsa
- 2 tbsp bolt house ranch dressing
Second was a smoothie
Strawberry Cheesecake Smoothie, that is!!
- 1c frozen strawberries
- 1c unsweetened coconut milk
- 1 6oz container of greek yogurt
- 2 laughing cow “strawberries and cream” cream cheese
- 1c ice
Put it all in the blender (I also added a tsp of raw honey for a little extra sweetness)..and voila!
This was amazing! So so good, probably one of the best smoothies I’ve ever made.
Man oh man, what a busy day work has been! It’s sometimes a blessing and a curse to work at home because some of your work days also turn into work evenings. And with a day like today, it’s also going to be a work night. Most of my job is excel based, so I feel like my eyes are going to cross if I look at one more number!
Today for breakfast I got brave..I made an omelet. Most people would laugh at me for being so fearful of making them, but seriously, I have never made an omelet right. Ever. They always eventually turn into “loaded eggs” (pretty clever, huh? ;)) Well today I tried out a new technique for making omelets that may help anyone else out there who is as egg incompetent as I am.
Tomato Mozzarella and Spinach Omelet
- 1 egg
- 2-3 egg whites
- 1 handful of spinch
- 1/4 low fat mozzarella cheese
- 3-4 cherry tomatoes, sliced
**Remember to use olive oil so your eggs don’t stick!! (especially if you’re using stainless steel like me)
It should look something like this..
Turn your heat on medium low and let it cook for about 5 minutes (or when the sides start to solidify)
So now for the trick..
Once the bottom is mostly cooked, stick the entire pan (assuming it’s oven safe) in the broiler on high
And it worked!!
It was phenomenal!!
It was Mexican time for lunch..well kind of..
Barbeque Chicken Quesadilla
- 2 ounces chopped chicken (I picked up a barbeque chicken breast from our local market’s deli)
- 1/8 cup diced onion
- 1 ounce cream cheese
- 1/4 low fast 4 cheese blend
- 2 tortilla’s
- 1/2 tsp Cumin
- 1 shake Chilly powder
- 2 tbsp salsa
- 1/2 tbsp butter
Mix the cumin, chilly powder and salsa into the cream cheese. Spread the cream cheese dip on one side of each tortilla. Sprinkle half the cheese on top of the cream cheese on one tortilla. Add the chicken, onions and remaining cheese. Put the other tortilla on top, cream cheese side down. Butter the top and bottom tortilla’s (the sides that will be touching the grill/pan/griddle–you could also omit the butter and use oil if you wish). Grill on each side for about 3 minutes on a low-medium heat.
My workout today was on a whim, due to my workload.
I did a tabata interval..
This took me about 18 minutes to complete, and sure did kick my bootayy (literally ;))!
And a 16 minute video from Live Strong Woman: Fabulous Flat Abs