I can tell you exactly how and why my training schedule has fallen apart over the last two weeks. The beginning of the end was a cold, the roots of which were seeded in several late nights at the office that lasted until somewhere between 8 p.m. and midnight. I managed to pack my breakfasts, lunches, and snacks on those days, but dinners were somewhat haphazard — I either threw together something “snacky” based on what I had at the office, or I went for one of my stockpiled frozen Amy’s organic items.
Here are some samples of what I powered with:
Pumpkin-Cranberry Bread, topped with Stoneyfield Oikos:
Spinach Salad with Tofu, Sliced Almonds, Kiwi, and Shredded Carrots:
Breakfast for Dinner! A Spinach, Grape Tomato, Baby Portobello Mushroom Scramble:
Random Veggies Sauteed in EVOO, and a Side of “Chick’n” Nuggets for Protein:
The other factor that contributed to my lameness was that my race buddy canceled on our next-scheduled triathlon. I don’t have it in me to travel to that one alone, which means I probably won’t be racing that particular race, and therefore, I’m no longer facing pressure to build before the race date.
Next, this week, I felt as if I was on the brink of getting really sick as work, well, “worked me,” but I had something incredibly important to do on Wednesday and Thursday, and it was a huge opportunity I didn’t want to blow. I knew I wasn’t getting very much sleep, and although I was eating decently, I also knew that if I pushed my body at the gym, or out on the road, it might be the straw that broke the camel’s back, pushing me to a place where I was too worn out or lacking in energy to give my assignment as much attention as it needed. So, I focused on eating fresh vegetables every day, drinking lots of tea and water, and trying not to worry about stretching my schedule even further by maintaining my workouts.
Now that the world is back to normal, and the work emergency is over, I, of course, regret this like crazy. I am not looking forward to going for a run or a bike or a swim tomorrow morning, only to find that I’m slow, I’m tired, and I’ve lost a lot of the stamina that I’d built up.
I tried to ease the transition back to activity by going to an hour-and-a-half of power yoga yesterday — and I’m happy to report that I actually felt strong, healthy, and capable through the entire class. I was nicely surprised that my body welcomed me back to the fitness world so warmly.
In food news, I made homemade cranberry sauce on a whim today when a bag of beautiful, crimson cranberries called out to me at the grocery store — and they were on sale. I adapted the recipe on the back of the bag of berries — which just called for berries, sugar, and water — and threw in some other things I had in my kitchen.
Homemade Cranberry Sauce
- 12 oz. fresh cranberries
- 1 Cup sugar
- 1 Cup water
- 1 teaspoon grated lemon rind
- 1 Tablespoon honey
- 1 teaspoon freshly squeezed lemon juice
- 2 Tablespoons orange juice
Bring the sugar, water, and honey to a boil. Add the cranberries, stirring occasionally as they begin to pop. When they begin to boil, add the lemon rind, lemon juice, and orange juice, and allow everything to simmer until thickened (approximately 15 minutes). Let the sauce cool to room temperature, and then pack into tupperware and refridgerate. I also stuck a tub in the freezer — we’ll see how well it keeps.
I plan to use this as an oatmeal and Greek yogurt topping, and as a sandwich spread this week! Now, I just need to get some more pepper turkey for those sammies I see in my very near future ….