Fun thought for the day: If your body’s temperature is 98.6 degrees Fahrenheit, and you walk outside into 98 degree weather, why wouldn’t this feel like the “perfect” temperature?—courtesy of dad 😉
“Un” overnight Oats in a Jar!
In an almond butter jar. Full of creamy, ooey-gooey, swirls and globs. Stick-to-the-roof-of-your-mouth delicious. 😀
Trader Joe’s knows how to make a mean almond butter.
I’ve noticed that along with being able to handle a slow increase in running mileage, my stomach is slowly being able to handle heavier meals before a run. I love when this happens. It means that I don’t cramp up after eating breakfast, which leaves me feeling more energized and fresh. No heavy, lead-filled legs or side stitches either. Just perfect. It also means that I don’t have to rely on a simple orange or a date before a run, which means more fuel for those (eventual) longer runs.
Needless to say, today’s 3-miler was fun and energetic. 😀
Morning Snack: kashi crackers and Justin’s Roasted Red Pepper Hummus
I’ve been craving roasted chicken lately.
Something to do with the cooler summer weather. Something about early autumn making its first appearance in a brilliant yellow leaf. I’ve been craving roasted chicken.
It has something to do with something, but when all was said and done, it didn’t really matter what the temperature was. The oven was turned on to 350, the chicken was cooked for 2.5 hrs with an onion, and voila. My roasted chicken cravings were fulfilled.
I wanted salad too, so I decided to combine the two into one meal. Roasting a chicken and making a summery salad might seem a little odd at first. But it was a little like setting up a blind date for summer and autumn to meet each other (because you just know they’ll get along once they start mingling) and watching them fall in love. The salad was crunchy and full of fresh, the chicken was tender and filled with flavor. The cranberry sauce added the “pow” factor and tied it all together. Love.
Leftover pasta salad on the side!
+ a heep of watermelon!
Afternoon Snack: Homemade Granola Bar
I used my original recipe, but subbed in almond butter for the pb. I also added some cinnamon, nutmeg and cloves. Definitely one of my favorite batches yet! 😀
Did you know that the recommended amount of egg yolks to eat in one week is 3?
You’ll find a lot of controversy over that statement, as some people feel this amount should be expanded and others think it should be reduced. I personally feel that eggs do a whole lot more good for our body then bad, but I don’t recommend loading up on them either. 😉 But don’t be afraid to include that yolk now and then, for its high content of healthy vitamins and minerals such as vitamin B12, selenium and riboflavin!
For some reason, yesterday’s egg over salad left me wanting eggs again. I went with a “sweet” version this time in the form of cinnamon raisin French toast. Topped with a creamy, super ripe banana.
Can’t forget the veggies! Roasted cauliflower and onions (425 degree oven for 25 minutes, 2 tsp olive oil + paprika) because I was still craving autumn. 😀
Time to finish up on some homework before tomorrow’s Preclinical Training. I need to look over a case study on Muscle Wasting in Heart Failure. It seems interesting but tricky!
Happy Hump Day! 😀
Question: Can you eat right before a workout? Do you stick to something light or can you handle something larger?