One More Week.

My life has been busy busy busy. The days and months just skip by without me even noticing. I’ll think I just finishing working on a project and see that the last time it was opened was 2 weeks ago. I swear it was just march and I blinked and we are half way through April.

Work is still going great. Been working on all of the spring changes for the restaurants along with an opening of a new restaurant and and a few other projects. I’ve been consistent with my workouts and runs and my diet has been okay, but could be much better.

I love the spring for so many reasons, but mainly because all my favorite produce comes back in season and just gets better through the summer. And it’s time to focus on good produce and get ready for bikini season. 🙂

This weekend I’ll be in napa valley to run my first half marathon of the year. I’m ready to start racing again and I’m hoping it will provide some much needed motivation to get kick start my running season. I haven’t ran more than 10 miles since I completely the marathon back in November and I’m ready to start logging some more miles!

Back when I started this blog, I was juicing a lot and when I learned about paleo, juicing was put on the back burner, but I see the benefits in both juicing and eating whole foods so I’d like to incorporate both into my spring diet.

So here is today’s juice recipe:

photo[2]

Fruity Greens
1/2 pineapple
1/2 sweet potato
2 apples
2 celery
1/2 cucumber
1 bunch Italian kale (provides the best juice)
1 handful strawberries

It made 28oz of juice and I drank it along with my paleo-friendly steak, eggs, & sweet potato hash. Hash is a great way to eat left overs for breakfast. And a great post work out meal if you workout in the mornings.

I hope to most more often. I hope not to blink and have another month go by. It is after all the season to eat clean, train mean, and live lean.

Lets enjoy spring together!

**Update** I wrote this post this morning and am just not getting around to posting it. I wrote it before the terror attacks on the Boston Marathon. As a fellow runner, my heart goes out to all of those affected by the explosions and all those who trained so hard to have it cut short at the end. I can only imagine how awful and scary that must have been. Having run a marathon before, I know how emotionally and physically tired you are as you near the finish line and too have something as horrific as the explosions interrupt is seriously horrible to even think about. I’m praying for the families who lost love ones, for the injured runners and spectators, and for all marathon runners who were affected by this, including those not in Boston. 

Day 1 a day late…

Today I started the Whole30 Program. I wanted to finish the book before I started, but camping was too much fun and I didn’t get to spend a lot of time reading so I’m only about half way through. Yesterday after I got home I spent the afternoon meal planning and researching so I could do the Whole30 the right way. Even though today is technically day 1, I had a practice round with my dinner last night. (steak, spinach, broccoli and asparagus).

Here is what day 1 looked like:

6am: banana and water, followed by a 4 mile run
7am: leftover broccoli and asparagus with detox tea
10am: tomato and 1/2 avocado
12pm: mixed greens salad with blueberries, tomatoes, walnuts and organic balsamic dressing (just a drizzle) with mint tea
3pm: chopped salad with 2-3oz of grilled salmon (romaine, red bell peppers, red onion, avocado, basil, tomato, lemon wedge and drizzle of srircha)
7pm: chicken sauteed in fresh juiced orange and pineapple, garlic and serrano pepper with fresh pineapple, onions, green and red peppers over a bed of raw spinach and steamed broccolini
9pm: decaf green tea

I ate more than I wanted too between 10-2 because I’m used to snacking on veggies throughout the day so my body wasn’t prepared to eat a bigger meal at breakfast. I also struggle to eat clean the most during the day while I’m at lunch so making sure I don’t get hungry is important. I felt pretty good today, but I know the cravings will get me over the next few days and I will have some unpleasant moments. I am still staying up too late (hence the almost 1am post), but I plan on forcing myself up at 6am to make breakfast and go for run before work. I’m also going to hit the gym after work to hopefully help exhaust myself more.

I have a pot roast in the slow cooker for dinner tomorrow so that will free up more time for the evening and less time thinking about food.

So to sum up day 1.. I think it overall went good. I really enjoy cooking and forgot that over the last few months of eating just veggies and eating out a lot so I think evenings will be easy with all the dinner experiments. Once I get on a routine for breakfast, that should be easy as well. It’s lunch and work that will be the biggest challenge. Always is, working for a restaurant with bad choices around you all day long is hard. Having co-workers doing this whole30 with me will make it a little easier though.
Pineapple-Orange Chicken
2 chicken breast
4 garlic cloves
1 serrano pepper
1 tbsp coconut oil
1/2 sliced onion
1 red pepper
1 green pepper
1 pineapple
2 oranges

1. cut and juice 1/2 of pineapple, cut the remaining pineapple into small chunks and set aside
2. peel and juice 2 oranges (with pineapple)
3. chop garlic, serrano pepper
4. chop all other vegetables and set aside
5. heat oil in cast iron skillet or frying pan
6. brown chicken 5 mins and both sides ( I added a little salt, pepper, smoked paprika to my chicken for seasoning)
7. remove chicken and add garlic and serrano pepper to pan
8. simmer for 2 mins and then add onion and peppers, stir frying until tender but not cooked all the way
9. add pineapple-orange juice and bring to a boil, add pineapple chunks and chicken back to pan
10. cover and cook for 7-8 mins

Would be amazing over rice, but since rice is not allowed right now, I settled for spinach and broccolini and it was delicious!

back on track!

Taking the weekend off for watershed at the gorge, turned into taking monday-wednesday off too. And not because I didn’t want to run/workout, but because i was stuck with obligations both evenings and couldn’t get up early enough to do it in the AM. By Wednesday night I was feeling awful! I felt fat, uncomfortable, lazy, upset, depressed, nasty.. really a mixture of A LOT of negative feelings. It didn’t help that I indulged a little too much on those days off and couldn’t even enjoy the cheat since i wasn’t making up for it with my workouts.

I woke up early yesterday and busted out a slow 6 mile run.. taking a full week off is a terrible idea! By mile 5 I was feeling good though and wished I had more time before work to run longer. I’m back to only eating fruits and veggies until my stomach regulates itself from all the abuse of gluten the last few days. I started my morning with a bag of grapes and a peach. For lunch I had zucchini, squash, cauliflower and spinach all sautéed in a little water. For my pre-weights work out I had some raw spinach with snap peas, radishes, english peas, avocado with a little lemon and sriracha. For dinner I had a banana and a very green smoothie. I’m calling it very green because it was sure healthy, but not very tasty. I only cheated once with one small handful of trail mix and a little chocolate bite that came with my full circle order this week.I did bodypump last night for my gym workout and really tried to push myself for missing so many days.. i was a shaky mess through some of the sets, but it felt good. Was hoping i’d be more sore today, but still think I got a pretty good workout. I am planning on running 4-5 miles tonight and then hitting the gym for some arms, back and shoulders and definitely abs.

I have a scheduled 14 mile run tomorrow, which I know will be hard since my last long run was 2 weekends ago, but i’ll take it slow and hope to at least finish it. What i’m really excited for is after my run I signed up for a WASUP YOGA class! We will be taking the paddle boards out on the puget sound in ballard for 3 hours of paddling and yoga. I’ll let you know how it goes.

I hoping to do a small run or active cardio on sunday after church and then back on the complete run/workout schedule next week. I want to be able to have fun and balance working out and eating healthy, but when i’m only having fun it’s a terrible feeling for my body and mind.

Triple Berry Green Juice Smoothie + a little reggae

It’s hot here in the pacific northwest and i’m enjoying it! I love waking up and being able to put on a tank top and shorts and going for a run instead of wearing my only pair of long running pants and long sleeve zip up every day. I took last weekend off running and was a bad girl… i paid for it thats for sure. It feels good to run, not be hungover, I need to remember that when I decide to stay out late on a Friday night. I’m back on track this week though, I’ve ran 15 miles so far with 2 days of weight training. 15 more this weekend for a total of 30 miles this week, plus one more day of weight training and yoga!

With all the running and weight training my normal green juice just wasn’t cutting it, needed more protein to help with the recovery. Plus on these hot days all I want to do is drink smoothies! I created a smoothie I’m calling Triple Berry Green Juice Smoothie and it’s fantastic. I’ve made it every day this week. I recommend to all my foodie/fit bloggers to try it!

Triple Berry Green Juice Smoothie
FOR GREEN JUICE:
2 bunch kale
2 large broccoli stalks
1 large cucumber
2 green apples
1 half lemon
1 head cabbage
2 small tri-color carrots
(any combination on greens/veggies will work, I just throw whatever came from full circle in there)
FOR SMOOTHIE:
1 cup triple frozen berries
1 frozen banana
1 scoop (tablespoon) vanilla protein powder (i use rainbow light, only one i found that is vegan and gluten free)
1 scoop (tablespoon) PB2 Powder (could use peanut butter too, but I think this stuff is way tastier and it’s much better for you)
enough green juice to make it thin enough to drink (i don’t measure, just add some and if it’s too thick add a little more)

1. combine all produce into juicer, this can be done ahead of time which is what i did, enough to last for 2-3 days of juice.
2. add frozen fruit, protein, powder, pb2 and green juice to blender
3. blend until desired thickness and enjoy!

 

busiest week ever and no sugar

I apologize in advanced if I don’t get to blog much this week. This is a week of events for my work and I somehow got signed up to work every one of them. I like working events for the most part.. the hardest part though is all the food and drinks! It’s hard to not sample along as you work. Yesterday we worked a pretty cool one down at the bell harbor and it was set up so nice, the restaurant next to us was doing “chocolate salami” umm… yes you heard me! Yesterday was going to be day 1 of no sugar and then they go and throw chocolate salami at me… it was so interesting.. it wasn’t actually salami, just shaped like salami. It was a dark chocolate log with cookie and nuts in it, Delicious! and to back up a little we went to Elliotts for Happy Hour before the event and they had a fresh berry shortcake on the menu, picked fresh local berries daily.. how could we pass that up. So my day 1 no sugar started before I even got to the event, ooops!

So today, is day 1 no sugar all over again and so far doing well.. it’s not until after lunch do I really start craving sugar. This might not have been the best week to cut out sugar.

I started my day off with a banana and rice cake with peanut butter. I’m going to have a fresh juice of (cucumber, all sorts of berries, peaches, apricots, beets, lemon, ginger, celery) for lunch, watermelon for snack and make a big salad for dinner with all my produce from full circle that I got to go through before this week’s delivery. I missed the gym this morning so I’ll be going after work… I plan on doing body pump, 1 mile stairs, 1 mile elliptical and end the night with hot yoga.

I sent my Foodie Pen Pal gift yesterday.. always so exciting to send that out. Can’t wait until reveal day.