Every day I read “The Hungry Runner Girl” blog. I love her enthusiasm for running (and eating) and the pictures of her adorable 2 year old. She is currently training for the Boston Marathon, which I qualified for last year. Reading about her workouts always fills me with inspiration to start training for my next marathon. She honestly makes it look like FUN.
I don’t know what state I will be living in in 16 weeks and I don’t know what my medical schedule looks like, so picking an actual race to register for seems risky. (Although the Suja Rock n’ Roll in San Diego looks pretty awesome.) However my Sunday “long runs” have fallen by the wayside in the past year, so I figure it wouldn’t hurt to get back into a more regimented running routine that would keep me in optimal shape when I can finally pick a race and start training.
Sunday morning I reunited with my GARMIN. Since I wasn’t focused on specific pace or mileage, I left the GPS watch at home for the past several months.
I’ve blogged many times about my love for long runs. They were my favorite component of cross country training. In the peak of my collegiate cross country career, a “Sunday long run” meant 12-16 miles. I haven’t gone on a double-digit outting since last summer because….well, I have no need to! I decided I would start with 9 miles this weekend, and try to add a mile each Sunday.
Immediately after walking outside, I regretted wearing a tshirt. It was 39 degrees with 27 mph winds, gusts of up to 40. The sun was hiding behind some clouds and there was not a single other runner or bicyclists on my route. But I didn’t charge that watch for nothin’! I ran out against the wind for 4.5 miles, turned around and ran back with the wind on my side. Average pace: 7:36 per mile (at 7,000ft altitude, just sayin’.) Good enough for me :)
This week is my one-year-anniversary since I decided to chop my hair off. Okay that’s not a legitimate anniversary, but I look for any reason to celebrate ;) I’m growing it out now, and I can’t wait until it’s out of this awkward-length stage!
It’s also been one week since my birthday weekend, which was a non-stop food and drink fest. Such a blast, but I also feel like it’s time to get some good-quality nutrition back in my routine so I’ve stocked up on so much produce and protein. Starting with this dinner inspired by Gina’s The Skinny Taste Cookbook.
Except I made one little mistake. Rarely ever will I cook meat (strictly for my aversion to touching slimy poultry, not a vegetarian). Sooo I don’t have much experience at the meat counter. I asked for half a pound of shrimp. You can imagine my horrified face when I discovered that I had to REMOVE THE LEGS AND DIGESTIVE TRACT OF THE SHRIMP MYSELF.
I was so excited for cooking a clean, balanced meal so I decided to suck it up, watch a Youtube tutorial and ‘devein’ the shrimp like a grown-up. If you have not done this, I highly recommend spending the extra few bucks for frozen, pre-cooked shrimp because the slimy strings that came out of that crustacean were unappetizing.
But it does look good on the plate.
The snowy conditions here are making me slightly less eager to dawn some spandex and pound the pavement but I am determined to start a more structured running routine. Treadmills, Spotify and Pinterest quotes are winter workout necessities.
I love that! Have a happy Tuesday :)
To me, a dinner should have a balanced amount of protein, vegetables and complex carbs. A plate of pasta is not complete without some grilled chicken and a sauce full of veggies! When you’re limited to cooking in a dorm room or on a budget, that can get a little tricky. It means buying more groceries and more cooking preparation. But I came up with this dinner that was perfectly balanced using only 4 ingredients in my residence hall community kitchen:
It’s healthy, it’s inexpensive, and it was delicious :)
This insanely easy “Recipe”
You will need: one half of a ridiculously large sweet potato. Package of frozen veggies (I used the stir-fry blend) thawed. 1 piece of pre-grilled chicken (unless you’re into handling raw meat…which I am not). 1 wedge Laughing Cow Light cheese (35 calories?! Score!).
2. Take it out of the oven and slice it down the middle. (Don’t burn your fingers!) Fill the potato and the rest of the baking sheet with your veggies and sliced chicken.
3. Bake for another 10 minutes. Let it cool for a couple of minutes before crumbling on the cheese and devouring while it’s warm.
You have lean protein from the white chicken meat, complex carbs and fiber from the sweet potato and all the vitamins from the vegetable blend. Plus it’s a filling meal (and so colorful)!
There are so many alternatives to Top Ramen no matter what you’re living situation. This meal literally comes out to about $2.90 per serving and about 300 calories. That’s a heck of a lot better than $1.00 and 1000 calories!
Thanks to Pinterest I’ve found a bunch of other varieties of Stuffed Sweet Potatoes including BBQ Pulled Pork and Spinach & Feta. Since sweet potatoes are so hearty and delicious I think I’ll try them all. Sure beats a hot pocket!
This and other college healthy tips and recipes can be found on the College Girl Cuisine page!