Hey friends! I started my morning bright and early today at the track. After a nice rest day yesterday, I felt awake and ready to rock!
Bright mornings makes it soooo much easier to wake up for track workouts! It was a little blustery/ominous looking when I arrived at the track, but by the time we were done it had turned into a lovely morning.
For today’s workout, the coaches had us do a pyramid workout – starting with 1600 (4 laps), then taking a couple minute break, then doing 1200, break, then 800, break, then 400. Actually, everyone else started with 2000 and went down from there – they had me do one less because I’ll be racing the GW Parkway Classic 10 miler this coming weekend.
For each round, they had us run a little faster. My 1600 was around a 2 minute pace per lap, and by the last 400 I was down to 1:48. Felt good! I probably covered about 4 miles total including my warm up and cool down jogs – the watch pic above is just from the actual speed session.
On the food front so far this week, Matt and I have been all about the grill!
Matt made us a grilled Carne Asada-inspired meal last night that came out amazing. For the meat, I think he just put a little salt and pepper on it. For the peppers and onions, he doused them in a mixture of oil, hot sauce, and some of this McCormick Chipotle & Roasted Garlic spice mix.
I took care of the refried beans – aka opening a can and heating it up. Tough job, I know. This Whole Foods roasted chili + lime variation was good! It looked like cat food when we opened the can, but was tasty. 😉
All ready to eat! Man, I love the grill. Makes dinners so much easier – and I love that our entire house doesn’t reek of meat for days after, too.
My plate:
The steak got a little cilantro garnish. Delicious!
We’ll be doing a lot of cooking this week because we have tons of produce on hand – our From the Farmer delivery came last night! I had our account paused for the last month because I was getting tired of the same wintery produce over and over; happy to see some spring/summer faves in this week’s delivery! Hello, tomatoes! Can’t wait until the deliveries include berries. 🙂
Also, love that the eggs are from Wiffletree Farm, where we just were over the weekend!
And now it’s back to work! My high school BFF Jenny is still in town for one more day, so we’re going to meet up for an afternoon juice date at South Block Juice Co. Looking forward to it already! Matt and I have been going there a lot lately because we’re obsessed with their kombucha on tap – we’ve been buying growlers of the locally made MTO double ginger kombucha and working through it at an alarming rate. So good! Are you guys kombucha fans?
Have a great day! 🙂
Of interest:
- One Pot Meals <— awesome ideas for those of you who also hate lots of dirty dishes and complicated recipes (via PopSugar) – I’m especially intrigued by the one pan salmon with crispy cabbage and kale! Also, one pan nicoise salad?! Genius!
- On the evening of April 30th, I’m speaking at Rock Recovery’s signature event, “Building Bridges: Living An Integrated Life.” I’ll be on a panel discussing the importance of prioritizing health and well-being and sharing practical resources and tips to promote self care. There will also be an opening and closing reception for networking. Rock Recovery is a local non-profit that works to promote health and wellness and bridge gaps in the treatment and understanding of eating disorders and related issues. The event will raise funds to support the much needed work of Rock Recovery in our community. Use code “fannetastic” for 20% off registration. Hope to see you there – click here for more information/registration.
