Food and Fitness Plan 2.26.18-3.04.18 + Week Five of 50k Training!

February 26-March 4

Annnnd just like that, it’s back up to 70 degrees this week. After an icy weekend, the weather has perked up a bit.

Monday: A Trader Joe’s Night: Multigrain Blend with Vegetables and Smoked Apple Chardonnay Sausages
Tuesday: Chickpeas and Pasta (just using spaghetti!)
Wednesday: Skinnytaste Egg Roll Bowls
Thursday: (I am attending a class for my leadership program- Chipotle for dinner this week!)
Friday: BF is getting adventurous – Guinness Beef Stew for a cocktail party!
Saturday: TBD
Sunday: TBD

Fitness
Monday: DOR
Tuesday: 4 miles (have to be in a.m.)
Wednesday: Shape Up + 5 miles
Thursday: 6 miles
Friday: Shape Up + 2 walking treadmill miles
Saturday: Week 5 Long Run – 11 trail miles
Sunday: 7 group miles

Got PT scheduled for early March. Have been feeling very run down the past few days, and this has been affecting my end of week/long runs. My goal this week is to just get something done every day as much as I can. I’m a little worried that I might have to go back to taking an iron supplement, which wrecks havoc on my GI system for awhile, but I have been SO sluggish and blah recently…

Hope this is a good week, friends!

Food and Fitness Plan 2.19.18-2.25.18 + Week Four of 50k Training!

February 19-February 25

Annnnd just like that, it’s back up to 70 degrees this week. After an icy weekend, the weather has perked up a bit.

Monday: Day Off! Chicken Chickpea Masala (yummmm)
Tuesday: Low Country Boil (very similar to the recipe here – SO tasty)
Wednesday: Steak Salad using the cold brew marinade
Thursday: Thai Turkey with Carrot Noodles
Friday: Leftovers
Saturday: TBD
Sunday: TBD

Fitness
Monday: DOR
Tuesday: 8 Miles + Hills
Wednesday: Shape Up + 5 miles speed work 3 miles speed work on TM
Thursday: 6 miles
Friday: Shape Up + 2 walking treadmill miles
Saturday: Week 3 Long Run (9 trail miles)
Sunday: 7 miles with my training group depending on mood

 

I went to a sports medicine doctor today because my left knee has been bothering me with low grade pain for about 2 years. Without a definitive answer, it is officially “runners knee” and I am off to try some Phyiscal Therapy next week! I report back to the doc in 6 weeks to see what’s up.  Wish me luck!

Food and Fitness Plan 2.12.18-2.18.18 + Week Three of 50k Training!

February 12-February 18

Frozen trail

What a week to be an all weather runner.  When we say all weather, we mean all weather which includes rain on top of a few inches of ice. I ran a 10k at the Rocks and Roots trail series on Sunday, then got my long run in this Monday over this treacherous terrain. No falls, but a lot of tension just trying to stay upright.

The weather has improved, so here’s hoping the week will look a little brighter!

Monday: Valentine’s Day Surf & Turf
Tuesday: TBD – Volunteering at a local food pantry where dinner is provided
Wednesday: Three bean chili (cutting recipe in half and not using turkey)
Thursday: Honey mustard chicken and sauteed collard greens
Friday: Out
Saturday: TBD
Sunday: Hot Honey Shrimp (never got around to this one last week and we still have all the ingredients! Recipe to follow (NYT Food is behind a paywall but did you know you may have access through your local library?!)

Fitness
Monday: Week 2 Long Run (10 trail miles – on ice)
Tuesday: Rest Day
Wednesday: Shape Up + 4 miles speed work on TM
Thursday: 5 miles – hills in my neighborhood
Friday: Shape Up + 2 walking treadmill miles
Saturday: Week 3 Long Run (12 trail miles)
Sunday: 5-8 miles with my training group depending on mood

Recipe – Hot Honey Shrimp

1 tablespoon honey
1/8 teaspoon cayenne
1/4 teaspoon grated lime zest
1/4 teaspoon freshly grated ginger
1 garlic clove,  finely minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound cleaned extra-large shrimp, patted very dry with paper towels
1 tablespoon very cold butter, cubed
Lime wedges, for serving
1 jalapeño, halved, seeded and very thinly sliced, for serving
1 tablespoon chives or scallion greens, finely chopped, for serving
Mayonnaise, for serving (optional)

1. Heat oven to 500 degrees.

2. In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.

3. Spread shrimp on a large rimmed baking sheet and dot with butter. Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions. Serve with mayonnaise if you like.

Yield: 2 servings

Food and Fitness Plan 2.5.18-2.11.18 + Week Two of 50k Training!

February 5-February 11

Super Bowl Super Snacks

Running was very good this week! Made it to three gym workouts and got my runs done on time. With the Super Bowl last night, I can fully admit that my eating was not 100%. This is a new week with a new plan. (Also, the red lentil chili turned out great but the recipe made a boatload!)

Monday: Instant Pot Barbacoa Beef Tacos
Tuesday: Baked spaghetti and salad
Wednesday: BLTs and Roasted Broccoli 
Thursday: Out to dinner
Friday: TBD (might be going to the movies, might be going out!)
Saturday: Gumbo – visiting friends for a Samedi Gras celebration
Sunday: Hot Honey Shrimp

Fitness
Monday: DOR
Tuesday: 5 miles – hills in my neighborhood
Wednesday: Shape Up + 4 miles speed work on TM
Thursday: 10 mile long run
Friday: Shape Up
Saturday: DOR – Work
Sunday: 6 miles (either a 10k race or run w/my group)