This week was alright for running.
Monday morning I did a quick run around the block in my new Asics (1.64 miles).
Tuesday morning I met with Sarah for a personal training session at 6am and after work I decided it was time to test out the Vibrams so I brought them and my Asics to County Farm Park and did 3 miles – first two in the Asics and finished with the Vibrams. The Vibrams definitely felt a lot better than the Asics and I think it is because the Asics feel too big. They are the same length as my New Balance though so I am not sure what to think.
Wednesday morning before work I did 2 miles around the neighborhood in the Vibrams and after work I was back at County Farm Park and did 4 miles – about 2/3 in Vibrams, 1/3 in the Asics.
After this, I decided to give the Vibrams a rest for a while and go back to other shoes for the next few runs.
This morning was my 8 miles LSD (long slow distance) run. I went up Packard to Main, north to Kingsley, through Kerrytown, then turned south on State St. I cut across the Diag to South U. and Washtenaw and went into some ‘fancy’ neighborhoods on Vinewood and Londonderry before crossing Washtenaw again and heading into my old neighborhood on Manchester. I took that all the way down to Packard.
By this time, I was completely out of water. I couldn’t find any houses still watering their lawns at 10:30am and I tried to stop into a Lutheran church but couldn’t find the main entrance. I turned northwest on Packard towards home and noticed that the service at the Baptist church was letting out so I ran across Packard, filled up my water bottles there, and headed home.
All in all, I did 8.3 miles in 1.21.52, 9:51 min/mile. I ran in my New Balance old shoes for this run and it wasn’t painful at all, plus at a good pace. Now I REALLY don’t know what to think.
Aside from running, I’ve been trying to keep on track more with meals.
We actually didn’t eat out much last week, which was good and we had breakfast at home both Saturday and Sunday (today).
I’m sure you’ve had that feeling. Really? Leftovers again? But I just ate that.
That was me tonight.
I am trying my best (and succeeding, by the way) at my goal of eating meat one time or less per day. I had blueberry yogurt & granola for breakfast, Japanese curry rice for lunch at work, and then came home to stare at my choice of leftovers in the fridge.
Different dinner for Tim – Japanese style curry
I’ve got a post all about (and how to make) Japanese style curry tomorrow. It’s easy, perfect for the “spice faint of heart,” AND you can make it in a crock pot.
Yesterday worked out pretty amazing!
I got in my double workout, got some posts done, and had no meat the whole day.
5am: wake up
6am: work out with Sarah
7:40am to 5pm: work!
5:15pm: 45 minute ride on the road bike (up on a trainer)
Dinner was one of the meals that I cooked Sunday – Crushed Lentil Soup with Lemon. I tried a little bit on Sunday when it was nice and hot from the stove, and it was just as good re-heated.
I managed to do almost everything I had planned on doing today. Two work out days always make me feel like I’m so hardcore, even if one of the workouts just is on the bike trainer while watching some Anthony Bourdain.
This morning’s goal is to get up a half hour earlier, at 5:30am, and ride on the trainer for a half hour before taking my shower and getting ready for work. I get to be chauffeured to work again tomorrow by Tim since my car won’t start, yay.
White Bean & Barley Soup
4 cups low sodium vegetable broth
2 cups water
1 cup dry barley, washed
1 can white beans (cannellini)
Baby Spinach, a lot (3.5 ounces)
3 Carrots, peeled & cut into rounds (about 1 cup)
2 small tomatoes, seeded & chopped (about 1 cup)
2 cloves garlic, pressed
In large pot (but not the HUGE soup pot) combine 4 cups vegetable broth and 1 cup barley. Let come to a boil and then bring down to a simmer. Set timer for 60 minutes.
You will need to keep a watch on it and add the 2 cups of water as needed since the barley will expand.
At 20 minutes left, add the carrots and garlic. Around the 5 minutes left mark, add the tomatoes and beans. After the sixty minutes is up, test to make sure the barley is tender, and then add in the spinach stir in until wilted.
Season to taste with sea salt, pepper, chili powder, and red pepper flakes… or whatever else you feel like.
Based on my calculations (dependent upon the brand you use and measurements, of course) it is ~205 calories per serving.
Fire-roasted tomato marinara (w/ LOTS of garlic :D)
Pesto Focaccia Roll
Tonight was chicken noodle soup made with leftovers from the chicken I roasted on Sunday night. Unfortunately I didn’t have any homemade stock for soup this time, but I definitely will make some within the next few days so I’ll have some waiting for next time.
Noodles tomorrow? Well, probably for lunch….
The best part about leftovers? When you actually want to eat them.
The worst part about leftovers? When they’re all gone. ;_____:
Leftover chicken noodle soup.
Pomegranate Juice + Water.
I used up the last of my cranberry lemon with pecan preserves (that I got at the JamPot) this morning. I have a jar of lemon marmalade to look forward to now.
We did a little bit of running around today: Best Buy (bought nothing, checked out Kindles), Victoria’s Secret at the mall, and the Salvation Army. I dropped off two garbage bags of clothes and one of shoes at the donation dock – it feels really good to have clothes that I wasn’t wearing and those that don’t fit anymore to just be out of the way.
At around 5pm, Tim decided that he wanted to have chicken noodle soup for dinner, so we went to the store to pick up egg noodles. The only recipe that I had was the “8 cups of water plus entire chicken in the pot” kind, so I figured I could just wing it. I’d had chicken noodle soup enough times in 24 years to know what it tastes like.
Spur of the Moment Chicken Noodle Soup
8 cups of chicken stock (good if you’ve got homemade on-hand frozen)
2 carrots, peeled and sliced
2 celery stalks, diced
1 zucchini, sliced
Approx 2.5 cups of chicken, white/dark meat, torn up
Egg noodles (I think I used about 2 cups? I like a very noodle-y soup)
3 cloves of garlic, minced finely or through a press (I used one clove of elephant ear garlic)
Dashes of parsley, basil, paprika, crushed red pepper, onion powder, sea salt, & black pepper
Defrost chicken broth and pour into “big enough” soup pot on medium high. Add carrots, garlic, and spices and bring to a boil. Let boil for a few minutes and bring down to lower heat. Once carrots are tender, add celery and chicken. The chicken won’t take long to heat up. The egg noodles I used take about 3 minutes to cook according to the package, so I added the zucchini and noodles at the same time. Just check and make sure the noodles are done and everything else should be ready too 🙂