Just a couple of quick workout recaps since my last one:
Wednesday: 2.29 miles (12:14 min/mi pace)
Felt great! Started a new week of Couch to 5K workouts. Today’s looked like this:
Brisk warm up walk for five minutes
Run one minute, 30 seconds
Walk one minute, 30 seconds
Run three minutes
Walk three minutes
Five minute cool down
Thursday: REST DAY
Friday: 2.18 miles (12:51 min/mi pace)
As they say in Minnesota, “oofta!” My legs were heavy, I felt sluggish and it definitely showed in my pace.
This past weekend, I started prepping to embark on my third Whole30 journey. I’ll be honest right up front that I’m treating this as a Whole30 but I won’t be reading every label, etc like I did with my past Whole30s, so maybe I shouldn’t really call it a Whole30, but it’s just easier to. My first two Whole30s were about determining my food sensitivities and slaying my “sugar demon(s).” This time around it’s really more about eating healthier overall and getting back into a routine of cooking meals again. Ever since we got Charlie’s diagnosis, just over three months ago, I’ve probably cooked five times. We need to stop going out to eat so often.
So on Saturday I went to the grocery store and spent a couple of hours on Pinterest and flipping through Well Fed and Well Fed 2, flagging recipes. On Sunday, I went to Mandy’s house to drink wine and do some cooking, because food prepping is more fun with a friend and wine. #truth
We made some good progress! Here’s what our food prep looked like:
-Roasted sweet potatoes
-Made a batch of Whole30 tuna salad for work lunches (Canned tuna packed in olive oil, onion, parsley, cayenne, chives, homemade olive oil mayo, salt and pepper. Eaten with cucumber slices.)
-Roasted spaghetti squash (will be serving this for dinner this week with the shrimp scampi recipe from Well Fed 2)
-Hard boiled eggs (for snacks)
-Made breakfast hash (sweet potatoes, ground turkey and chicken, apple, onion and spinach — in the mornings all I have to do is fry up an egg in some coconut oil and throw it on top!)
-Made a batch of olive oil mayo (extra light olive oil, one egg, ground mustard, lemon juice and salt)
-Slow cooked a pork roast for Monday’s dinner (rub consisted of chili powder, cumin, coriander, salt, onion powder, parsley and cayenne)
Then on Sunday evening, the hubs and I took advantage of the perfect weather to have a lovely dinner on the W.A. Frost patio. The cheese plate was to die for. And in typical day-before-Whole30 fashion, I went ahead and had bread, dairy, alcohol (sangria) and dessert.
How was your weekend?
What would be the hardest thing to “give up” if you did a Whole30?
Congratulations to Erin who had an amazing race at Ironman Wisconsin this past weekend!