cause I have no idea how to push myself. Pushing myself runs counter to my personality. I am a marathon napper, an over-eater, an unmotivated couch potato.
Or maybe I’m a recovering couch potato. Maybe it’s time for a “back in the day” type of list…back in the day, I used to fight for the closest parking space, now I don’t even look for a close one…it’s nice in the back of the lot. Yeah…I need more of that in my life right now. Ya’ll got any?
Hit the Y today. Walked .1, ran 1.5, walked .1, ran .5, walked .1, ran .1, walked to round it out to 2.6 miles. The two miles mostly running I managed in 26:50, which would make for a decent 5k time if I could keep it going for another 1.1 miles. But I can’t…not yet anyway. Speeds at 4.4 to 4.8, 5.2 for the last .1 of the two miles and for the tacked on .1 mile at the end. Feeling good & ready to run again.
But I need this place cause without it, I wouldn’t have gotten on the treadmill this morning. Maybe one day, but for now I have to blog, just have to.
& I need this place cause tiny2b’s got me thinking about signing up for boot camp & that’s not something I’d ever think about doing without this place.
breakfast: kashi & blueberries
Lunch: pasta-zilla (recipe below)
Snack: (after dinner) fat free/sugar free chocolate pudding & coolwhip free
Dinner: One slice of meatloaf (yum!), pasta-zilla, beets, salad
Pasta-zilla–a giant pasta salad…nutritionally sound if the pasta is whole wheat & the veggies make up at least 50% of the salad, I think. This one reflects my attempt to expand my veggie horizons…first time using kale in a pasta dish & only second time eating pattypan and yellow zucchini.
Okay, I don’t measure stuff, so not the best of recipes, but..cook whole wheat rotini & chopped kale together & run under cold water when pasta is done (note: I gave the kale a 2 minute head start on the pasta, which seemed to work). In the oven, roast onion, garlic, zucchini, yellow zucchini, carrots, & pattypan until squashes are done (carrots will retain some crunch). Chop tomato & fresh chives, basil, & parsley. Pour roasted veggies over pasta, add tomato, herbs, and pinenuts. Sprinkle with olive oil, vinegar (I used basalmic, but red wine would work too), salt & pepper. It’s a pretty dish, so maybe I’ll post a picture of it later. Thinking this with hubby’s meatloaf, a salad, & some lovely beets for dinner.