This week has been a verifiable training disaster! I worked until 12:30 a.m. last night, and until 9:30 p.m. Monday through Wednesday. I managed to eat pretty well for most meals, though.
- On Monday, I packed a spinach salad with tofu, crimini mushrooms, a scoop of herbed goat cheese, and cucumbers.
- I made it through each breakfast at my desk by packing a large Ziploc baggie full of a mixture of my typical oatmeal and yogurt toppings: Granola, craisins, flax seed, and sliced almonds. I then used these mix-ins with the oatmeal and honey I keep in my desk drawer (or I brought a tub of yogurt with me if I wasn’t up for oatmeal that morning).
- I tried to remember to pack healthy snacks every day, like carrot sticks and squash slices to be dipped in olive hummus, kiwis and greek yogurt, string cheese and Honeycrisp apples, and energy bars.
- Some nights, I had to keep dinner REALLY quick — as in, pepper turkey sammies on whole wheat, with spinach, cheddar, tomato, grainy mustard, and soy-naise.
- But then again, I did somehow find time one morning to make myself banana-flax seed-almond french toast?!
- And, I did manage to roast up an acorn squash, and lay it on a bed of Israeli couscous cooked in organic vegetable broth, which I topped with a saute of tomatoes, garlic, onions, spinach, and yellow squash … this meal sure could have used some protein (though the semolina couscous isn’t terrible).
All in all, this week wasn’t a complete disaster – but let’s just say I am very much looking forward to a long, sweaty run tomorrow morning. My “baby brick” workout on Wednesday was not enough to keep me satisfied this week. Tomorrow will be a long, hard workout — and I can’t wait.
Happy Friday!
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