When I’ve got a million things whirring through my mind I turn to my calendar and just start planning. Between workouts, lunches and breakfasts, I decided to just write them all in. I don’t do this if I’m not that busy, but when it comes to packing workout clothes so I can go straight to the gym or packing lunches or figuring out how much time I have in the AM, it’s very helpful.
As you can see, I have 3 days at Winthrop of orientation and then my internship starts on Thursday. Purple are meals, grass green are workouts. I feel much better now!
I also had Matt pick out 3 months worth of soup recipes that he’s going to be making on Tuesday nights. He put the soups into his calendar (which I can see) and put the ingredients in the Description area so I’ll know what to put on the grocery list. I’m going to also plan a crockpot meal and do the same – I just need to pick the recipes! One night a week is going to be eat-what-you-want (i.e. sandwiches or leftovers) and the other will be a more formal recipe (likely Mondays when ingredients are fresh).
If you have some great make-ahead salads or crock pots, please post them below! I might do a compilation of links (so I’d prefer for them to be posted online somewhere).
At 11AM I met up with Emily for a stellar yet freezing run at the greenway. How did I know it was 19*? The whole marshland was a block of ice! The greenway is in a flood plain and with all the rain they got recently it was quite full and it was all frozen solid. COOL!
Emily and I didSEVEN MILES again! We didn’t run super fast, but the run was fun and pretty easy. I was so intimidated by 7 miles, but really it’s just an hour of running and I workout for an hour all the time. I have a feeling going over 1.25 hours is going to be when it starts to feel hard.
All I wanted for lunch was a spinach salad and yogurt!
Like mother, like daughter! Mom got me the matching mother bowl from Anthropologie for Xmas 🙂
My salad contained spinach, dressed in EVOO + agave + sat, plus carrot, red pepper, broccoli (steamed in the microwave), CRANBERRY CINNAMON GOAT CHEESE from Costco!!!, and my newest homemade olive hummus
Kalamata Olive Hummus: Food process for 3-4 minutes: a can of garbanzo beans, ~2 tbsp bean liquid, 1 heaping tbsp tahini, ~8-10 kalamata olives, ~1/2 tsp kosher salt, a pinch of garlic powder, and a pinch of oregano.
On the side: Stonyfield pumpkin yogurt with Kashi Warm Cinnamon
Trying to warm up by my space heater. Not sure what else is on the agenda!