Happy Monday, everyone!
I hope you all had a great weekend. It looks like it’s going to be a rainy day today, so after I get this recap post done, I’m going to hurry up and get outside for my run. It’s crazy to think that one month ago, I was struggling to run one mile and on Saturday, I finally hit three miles, and it felt comfortable. It feels so good to be back in the rhythm again. I just need to remind myself to do more strength training, and I’ll be set. I’m currently putting together my YouTube video from March which will take you on the runs, what I ate, and getting back into running routine with me! 😊
I was finally feeling back to my normal self on Wednesday after being sick. I decided to get back out and go for a run since it was 70-degrees and I needed to build my stamina back up before Saturday. This run felt rough, and my body wasn’t 100% into it. I decided to stop at 2.2, which was only .3 under the planned run. I’ve learned to be proud of every single run I complete even if it’s short, slow, or didn’t go as planned.
Kyle and I did an evening walk with the dogs before having dinner. I made my vegan enchiladas with the Casava flour tortillas from Siete. I had carrots, avocado, and Chive Kite-Hill on the side.
Thursday breakfast: spinach salad with balsamic, raspberry Lava yogurt with protein powder added, and a side of Bearitos! The Bearitos are soooooo good. I can’t wait to add them to a bowl of chili.
Thursday lunch: fresh spinach, unsweetened almond milk, one scoop vanilla protein powder, frozen banana, frozen mango, and ice.
On Thursday night, I baked up the Trader Joe’s cauliflower gnocchi and added it the kale and quinoa mix. I mixed in the Kite-Hill chive cream cheese to add more flavor.
I met up with my mom on Friday afternoon for lunch. We headed over to Earthfare to get soup and sushi. I had their vegetarian chili and sushi on the side. My mom had the quesadillas and chicken & dumpling soup. I’m not sure who’s combo was weirder.
I made chicken and vegetable stir fry for dinner on Friday night. I hadn’t made it in a while, and it’s one of our favorite dinners. We watched movies on Friday night, and I headed to bed early because I needed to wake up early for my run with Meighan.
After having my coffee, I made a slice of peanut butter toast and headed out the door for my run with Meighan. She was in town for one of her friend’s birthday parties, and we decided to fit in our run. We had planned it for last Sunday, but we got rained out in D.C.
The run was beautiful! Spring is in full swing here in Charlotte.
I forgot how much I love running with her! 😢 It’s so much easier to feed off of the energy of a running buddy rather than run alone. It felt so dang good to hit three miles again finally, and I felt so good about it. It wasn’t a struggle, and I didn’t feel like I was pushing myself at all.
After my run, I headed to Starbucks to pick up an iced coffee before tennis. I knew after three hours of tennis; I was going to need some coffee!
I got home around 2 pm and had leftover stir fry for lunch.
We decided to bring the dogs over to my parent’s house on Saturday evening to around in the backyard. And when my parent’s say they are making salmon and grilled vegetables, it’s the way to my heart.
Sunday morning breakfast: fresh spinach, unsweetened almond milk, one scoop vanilla protein powder, frozen banana, frozen mango, and ice. I love topping my smoothies with Purely Elizabeth granola!
Becca and I had plans to go for a long trail walk on Sunday morning, but we got rained out. I wasn’t mad about it because I didn’t feel like doing anything active. We decided to hit up the movies instead! We headed to Target to get movie snacks first, and then made our way to the theatre to go see “US.” We had the whole movie theater to ourselves.
Ohhhhhh and if you’re wondering, the movie was really good!! I definitely recommend it. I love a good mix of horror and humor.
For dinner, I made a kale & broccoli crust from Trader Joe’s topped with tomato sauce, Daiya mozzarella cheese shreds, and Applegate turkey pepperonis. The key to making this crust perfect is baking the crust for 10 minutes at 430-degrees, flipping and baking it another 10 minutes, adding the toppings, and then baking it again for 10-12 minutes! 🍕
Questions for you!
- Describe your weekend in one word.
- What is your favorite movie theater snack?
- Do you have any fitness goals for this spring?