Sorry I’ve been a bit m.i.a as of late. This past week has been a little crazy. I’m still getting into the swing of my school schedule, adjusting to having to juggle responsibilities. I’m honestly still struggling with transitioning from vacation mode. I know, winter vacation ended like a month ago….there lies my problem.
Last week I got really behind on work and ended up having to really crank it for a few days and my body was not having it. I felt terrible on Thursday and spent the entire day watching Netflix and eating soup on Friday in an attempt to recover. I was thankful that it wasn’t the flu like I had initially thought but it made it clear to me that my body doesn’t respond well to stress. That being said, I clearly need to work on my time management. Since my classes, my workouts, cooking, and blogging are all important to me, I need to be conscious of using my time wisely and efficiently in order to get everything in. It’s honestly proving a bit more challenging than I’d hoped but I think it’ll come with time.
One of the things keeping me busy has been my half marathon training. It’s going really well and I’ve been really good about sticking to my RunKeeper training program. The only issue is time. My program is designed with one long run per week, with the distance increasing a mile or so every week. During the week, the maximum distance that I run is 6 miles. Because I’m me, however, I can’t just be satisfied with running. Most of the time, I top my run off with a yoga class or with an at home workout of some wort. While I love following my runs up with yoga, it makes my workout session more than two hours long + the commute back to my apartment. It’s just not practical. Definitely need to figure out how to cut down a little bit even if that means not doing some of the fitness stuff that I love as often. :/
Aside from sucking up all of my precious time, half marathon training has been going really well. Yesterday, I ran the longest distance of my life, 13.5 miles or in other words .4 miles more than an actual half marathon. I met up with a running group in downtown LA at 6:45am (on a Saturday – no one can question my dedication), and we set off at 7. The group was only scheduled to do 12 miles but we made a few detours / me and my chat buddy got a little lost so it ended up being more distance. Because I’m super intelligent, I did a squat circuit at the gym on Thursday, thinking that if I took Friday as a yoga only day, my legs would be fine for my long run. I was wrong. By mile 2, I was dying. There was a fair amount of uphill and I honestly thought that I was going to have to stop. The thought of doing 10 more miles was insane to me. I remember thinking in my head that I had to decide whether or not I was going for it. I made the decision to do it and someway, somehow, I ended up running 13.5 miles. This was really a testament to the power of group exercise. There’s no way I would have made it through this run on my own. No way. I couldn’t have chosen a better day to tap into the LA running community.
Aside from sucking up my time and energy, running has also made me crave carbs like no other. It’s a little ridiculous. Bread. Rice. Pasta. I’m all about it lately. While I’m not one to hate on carbs, I feel like I’ve been going a bit overboard and so for dinner last night, I thought it would be a nice change of pace to make myself a delicious low-carb salad. The great thing about salads is their simplicity. They can pack some good flavor and nutritional value but generally don’t take very much time or effort. This recipe is not particularly innovative but I thought I’d post it as an inspiration/jumping off point for some of you guys who, like me, might be in need of recentering your dietary habits.
- About 2 cups (or however much you want) of salad greens of your choice(I used the super greens power blend from TJ’s)
- Serving size portion of chopped baked turkey or chicken breast
- 2 T dried cranberries
- 1/4 C edamame
- A handful of cherry tomatoes slice in half
- A scant 1/4 cup of crumbled goat cheese
- Juice of 1/2 lemon
- 1 T extra virgin olive oil
- lemon pepper to taste
Put all salad ingredient in a bowl. Squeeze lemon juice over top. Drizzle olive oil. Top with freshly crushed lemon pepper. Toss. Enjoy.
Make it Vegetarian: Another great thing about this recipe is that it’s still delicious and nutritious sans meat. For a vegetarian option, simply don’t add any meat and amp up the edamame for a little more protein.
P.S. I’m been playing around with photos. Do we like these?