I realized
this morning that I forgot to finish detailing what I ate yesterday. I ate the oatmeal with almond milk for
breakfast. Then, I ate the ff cottage
cheese with fruit cup and 2 quinoa stuffed bell peppers in the afternoon. Post run, around 9pm, for dinner, I ate one
of my chicken leg quarters and a protein shake made with almond milk. I did really good with my food
yesterday. I didn’t eat more than I needed
and I didn’t eat when I wasn’t hungry. As
usual, I don’t count the Gatorade I drink or the gels/chews/beans I take in
while running.
Moving on to
today. I had oatmeal with almond milk
for breakfast again. Today, I remembered
to eat the banana. Haha. I also brewed my last cup of the coffee I’ve
been drinking for the past couple months (and didn’t really like much). Then, I ground up a canful of the new coffee
beans…the Starbuck’s Anniversary Blend. First,
I made coffee ice cubes with the Anni Blend (I do this so that I can put 2 ice
cubes in my coffee and drink it pretty much right after I make it and don’t have
to wait for it to cool down…I make them with coffee so that it doesn’t water
down my coffee). Then, I decided to have
a second cup of coffee, so I of course used the Anni Blend. My first sip of it was pretty much
orgasmic. Omg, this coffee is delicious. I now have plans to buy a couple bags of
these beans so I can stock up on this limited edition coffee blend.
After my
second cup of coffee, I made my way to the gym for 3 BTG miles and a 2x4 gym
workout. I didn’t leave the apartment
until about 12:30, so I didn’t get to the gym until almost 1pm. Sheesh.
Good thing I was only doing 3 miles.
It was *only* in the low 90’s.
Thankfully, the humidity was low...about 37%. The run went quite well. I struggled to keep my pace below the 10
minute mark on mile 3 but I managed to hang onto it, squeaking that last mile
in at 9:57. Whew! Overall pace for the 3 miles was 9:41. I should note that my first mile was done in
9:18. And shockingly enough for about
the first 1/3 mile, I was clocking in at around 8:30!!! I had to keep looking at my Garmin because I thought
it was a glitch…but every time I looked, it said the same thing. I know that’s what made it a bit of a
struggle to keep my pace below 10:00 on the final mile. But, I did it! YAY! I
really do enjoy using these shorter BTG runs as tempo runs. In the future, when they’re easy tempo runs
and I’m able to keep my pace for each and every mile below 9:30, then I’ll bump
up the distance a little bit and then try and hold that pace for a longer.
I did my gym
workout in 24 minutes. There was this
guy that kept looking at me while I was doing my 2x4’s at each station. I could see it in his eyes, he wanted to say
something to me about if I put less weight on the bar then I could do more
reps. I almost wanted him to come up to
me and say something so I could put him straight about that I actually know
what I’m doing and am following a tried and true strength training plan. But, he didn’t. And I’m glad because I’d rather avoid
confrontation. But, it would have been
preferable if it meant he stopped watching me so much.
One of the
marathon/half marathon pages I follow on Facebook posted a notification for
registration for the Yellowstone National Park (YNP) Half Marathon opening up October
1st. It happens next June.
While I don’t think I’ll be able to do it
next year, mainly because my traveling focus for next year will primarily be on
going to Oregon for a long overdue visit to friends and family there (hopefully
I can find a half marathon to do while I’m there!). I was thinking that I’d try to make the trip
around thanksgiving, but I just remembered that I have plans to participate in
my first full marathon at the Rock’n’Roll in Vegas next year. This year, that race is in mid-November. So, I’m pretty sure it’ll be at the same time
next year. So, late spring my Oregon trip
it is! So, that’s 2 trips for next
year. Granted the Vegas trip will only
be for like 3 days/2 nights (IN Vegas…not sure if I’ll drive or fly, though…if I
can get a kickass deal on plane tickets, then I’ll probably fly). Then, I’ll focus my traveling on the YNP half
marathon for 2015. I’ll be doing one of
2 things for that trip. If I go solo,
then I’ll pair it with a visit to Oregon.
If my friend Amanda is able to go, then her and I will go for like a
week and thoroughly enjoy YNP.
Alright,
back on track. After my run and the gym,
I went to the store and bought old fashioned oats, eggs and an onion. Why? So
I can FINALLY make that chicken-turkey buffalo meatloaf! Then, I came home, showered and headed out
for lunch at my favorite burger place (Moonie’s Burger House). I know, I *shouldn’t* have, but I did…so
there. I’ll be sticking to my food plans
for probably the rest of the week just because I can’t afford to eat out until
after I get paid again. Then, I came
back home and played WoW for a few hours.
At 7pm, I logged
off with the intention of going for my 5.7 mile run (make up run for the 5.5
left over from last week) and second run of the day. However, my left hip is bothering me and is a
little stiff/painful. I got to thinking
that maybe the day after a 10 miler isn’t the optimum time to double up on
runs. So, I’ll wait for Thursday. I’ll do some stretching and foam rolling
tonight and tomorrow (twice…once after I get up and again after tomorrow’s 8
mile run) and then again Thursday (between the 2 runs I’ll be doing that
day). So, what was I going to do with
myself the rest of the evening now that I’d logged off WoW and wanted to spend
a little time away from it? Well, I can
cook up that meatloaf and, while that’s in the oven, I can put my new bedframe
(that arrived 4 days ago, I might point out, but I’ve been too consumed with
WoW to be bothered with doing anything with it) together and get my dang bed up
and off the floor!!!
 |
| the beginning! |
 |
| just as yummy but only 60 calories per 2 tbsp serving |
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| when I went to take it out of the pan, it didn't want to come in one piece...but still quite tasty! |
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| ahhh...so much better now that it's off the floor! |
Buffalo Chicken-Blue Cheese Meatloaf
Ingredients:
Olive oil
spray
2/3 cup old
fashioned oats
½ cup fat
free milk
2.5 tbsp
buffalo wing sauce, or more to taste
1 pound extra
lean ground chicken breast
½ cup finely
chopped celery
¼ cup
shredded carrot
¼ cup finely
chopped sweet onion
2 large egg
whites, lightly beaten
¼ tsp salt
2 ounces
(about ½ cup) crumbled reduced fat blue cheese
Directions:
Preheat oven
to 350°F. Lightly mist a 9x5x3 nonstick
loaf pan with the olive oil spray.
Combine the
oats and milk in a medium mixing bowl and stir to mix. Let stand for 3 minutes, or until the oats
begin to soften. Stir in the wing sauce
until well mixed. Add the chicken,
celery, carrot, onion, egg whites, and salt.
With a fork or clean hands, mix the ingredients well. Add the blue cheese and gently mix to
combine.
Transfer the
mixture to the prepared pan and spread so that the top is flat. Bake for 35-40 minutes, or until the chicken
is completely cooked through and no longer pink. Cut into 8 slices and serve.
Nutrition
facts:
Servings: 4
Calories:
263
Protein: 35g
Carbs: 14g
Fat: 6g (2g
saturated)
Chol: 74g
Fiber: 2g
Sodium:
485mg
Okay, so
that’s the recipe from the book. Here’s
the adjustments I made for my loaf (well, loaves, actually). First, I doubled the recipe because I wanted
to use chicken AND turkey. So, 1 pound
of each of those. Then, second, I used
unsweetened almond milk instead of fat free milk. Third, I didn’t use celery or carrots at all
and used just the onion (I love onion). Then,
I used about 4 tbsp of wing sauce per pound of meat. Lastly, I didn’t mix in any bleu cheese
crumbles into the loaf. Instead, I bought
some blue cheese dressing made with yogurt to dip the meatloaf in as I’m eating
it. (fyi: with “regular” meatloaf, I usually
use ketchup).
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| here's the facts for the way I made it...with 2 tbsp of the dressing added per serving too |
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