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!!!
|just as yummy but only 60 calories per 2 tbsp serving|
|when I went to take it out of the pan, it didn't want to come in one piece...but still quite tasty!|
|ahhh...so much better now that it's off the floor!|
Buffalo Chicken-Blue Cheese Meatloaf
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
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.
Fat: 6g (2g saturated)
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).
|here's the facts for the way I made it...with 2 tbsp of the dressing added per serving too|