Pool Love

Wednesday’s Workouts – cycle; swim 35 min.

Thursday’s Workouts – run 3m; swim 30 min.

Friday – REST

Wednesday’s swim was great.  It was immediately following a cycle class during which I sweated tons and it felt so great to jump in the pool afterward.  It was one of those swims where I felt like I could just swim forever.  Thursday’s morning swim was a little different – I ran to the gym and then got in the water and between Wednesday night’s swim and the run there, I wasn’t feeling quite as strong.  I still pushed through and managed 30 full minutes with an IM (individual medley – a lap each of fly, back, breast, free) to finish.  I can really gauge my endurance with an IM…when I first returned to the water, I could barely get down the lane one time doing butterfly.  Now I can complete a lap and then follow it immediately with three more with a good effort.  Still a long way from my competition days but feeling stronger each time.  🙂

The run to the gym was for two reasons:  first, I need to be running more.  Second, this week was the YWCA’s “Strive Not to Drive” week, and I was determined not to drive the less-than-two-miles to the gym from my house.  So I strapped on my Camelback full of my swim gear and heel-toed it down the road.

Kind of funny.  But it was a beautiful morning and I was so glad I did it!

On to some recent eats:

Breakfast Wednesday morning was a bowl of Kashi with fresh blueberries and almond milk.

Lunch was a small salad with spinach, avocado, tomatoes, onions, and cashews, along with another serving of leftover chana masala (unpictured).  I snacked on 1/2 a banana mid-morning.

My handy-dandy lunch box.  This thing saves me every day!  I never have to buy lunch or live out of vending machines.  Packing my own lunch ensures that I’m not impulse eating and/or consuming way more calories than I planned on.  Not to mention the fact that it saves tons of money and utilizes leftovers!

Dinner Wednesday night, thanks to my talented griller hubby, was a grilled bone-in pork chop rubbed with olive oil, sage, kosher salt, and pepper.  Accompanied by grilled summer squash and zuchini, also seasoned with olive oil, salt, and pepper.  Simple = good.

Breakfast yesterday morning was whole grain oats, Bob’s Red Mill 10-Grain Hot Cereal, dried cranberries, fresh blueberries, a pinch of salt, a dash of cinnamon, almond butter, and almond milk.  I was turned on to different versions of this combination by Jen, a fellow food and healthy living blogger.  Thanks, Jen!  Oatmeal will never be the same.  😉

Lunch was – you guessed it – more leftover chana masala.  The recipe made a LOT.  I think we finally finished it off today.  😳

Dinner last night was roast chicken, steamed kale, and shitake mushrooms sauteed with onions.  I prepped the chicken before I left for work with just a little olive oil, salt and pepper, stuffed with a lemon and a head of garlic.  I stored it in the fridge covered with tin foil and Joe popped it in the oven while I was at work (Thurdays are my late night).  He prepared the mushrooms and kale himself.  I don’t know what he did to them but it was all delicious!

Today has been a little all over the map with food – lunch was leftovers from an academic banquet at the school last night, and I honestly only had time to eat a few bites of the green beans, rice, and bread.  Dinner was out with some friends at a new California/Mexican restaurant by the name of Que Pasa, and I ordered grilled fish and grilled shrimp tacos a la carte.  We also could not resist the made-at-your-table guacamole.

In early and headed to bed soon – I have a busy day planned tomorrow.  Stay tuned for updates on the rest of the weekend’s training and eats!  Thanks for reading!

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