Sprint 2 the Table

Appetites and Adventures

Chewy Granola Cookies

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Some might call these Oatmeal Cookies.

Yup – I’m finally posting the recipe for these lovelies I mentioned last week.

These Granola Cookies aren’t as sweet as yer mamma’s cookie, and the goji berries makes me think of granola rather than oatmeal.

You can call them whatever you want.  At under under 100 calories, I call them awesome.

These chewy cookies have a hint of molasses-y sweetness from the brown sugar.  Walnuts add a great crunch, and I loved the punch of cinnamon.  The whole wheat flour and oatmeal make them more filling than a “typical” cookie.

If you use the flax egg and Earth balance, these make a terrific vegan treat.  Plus, you can eat the batter without fear of Salmonella (as if that’s ever stopped me before…).

These cookies are great crumbled atop Greek yogurt for breakfast, as an afternoon snack, or dipped in milk for dessert. They also freeze really well!

[Tweet “Chewy Granola Cookies – a healthier #vegan take on oatmeal cookies!”]

Chewy Granola Cookies - healthy enough to eat for breakfast!

Chewy Granola Cookies

  • 1/4 C (1/2 stick) butter or Earth Balance, softened
  • 1/4 C unsweetened applesauce
  • 1/3 C light brown sugar, packed
  • 1/3 C xylitol (or other sugar-substitute)
  • 1 flax egg (1 T ground flax + 3 T water), or 1 regular egg
  • 1/2 tsp vanilla extract
  • 1/4 C all-purpose flour
  • 1/2 C whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 C rolled oats
  • 1/4 C goji berries (or raisins)
  • 1/2 C walnuts, chopped

Preheat oven to 350°F.

In a large bowl, cream together butter, applesauce, sugars, egg and vanilla until smooth. In a separate bowl, whisk flours, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, goji berries and walnuts.

Scoop cookies onto parchment-lined baking sheet leaving ~2 inches between. Bake them for 10-12 mins, until golden. Let sit on baking sheet for ~5 mins before transferring to a rack to cool.

Makes 24 cookies.

Approximate nutrition: 74 calories, 2.6g fat, 12.2g carbohydrates, 1g fiber, 3.1g sugar, 1.3g protein.

***

It’s another week of travel – very conducive to rockin’ out some Body Rock.

Do you like super-sweet desserts or something more savory?

What is your favorite kind of cookie?

Silver Balls + WIAW

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“Normal” people think I’m strange.

 

It’s perfectly normal to blow up a 65 inch fitness ball at your desk, right?  The stares would indicate otherwise.

People who have never even bothered to say hello in the elevator before stopped by to comment.  I’m sure this could be turned into some social experiment.

 

 

Whatever.  My butt falls asleep in my chair and it makes my hips hurt to sit there all day.  Everyone can kiss my big, silver ball.  (Yessss… I worked balls into yet another post!)

 

Since I’m not allowed to try running again until Saturday, I’m modifying The Sweaty Betties’ January Mile-a-Day challenge.

 

Runner's Knee or some IT-related thing. Lovely.

 

I’m now using a bike or elliptical for 30 mins of intervals in lieu of running.  Which only make me want to run more.  That’s how I started my day today, along with P90X Ab Ripper X.  Shout out to Dr. Schuman at 1st Choice Healthcare – it does feel better today!

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My big silver ball and I are happy it’s time again to celebrate Hump Day with  What I Ate Wednesday! 

 

 

Breakfast:

Covered in sweat after the elliptical, I was actually chilly when I got back to eat breakfast.  I had a craving for some deliciousness I created over the weekend: Shredded Sweet Potato Oatmeal.

 

I had shredded sweet potato left over from my Asian-Inspired Sweet Potato Lentil Loaf.  What better use than in oats?!

Yes, I realize I’ve made Sweet Potato Pie Oatmeal before… that used sweet potato puree, which make it more pie-like.  This was more in the vein of Carrot Cake Oats with the grated potato.  Less silky, though no less lovely.

(Recipe at bottom)

 

Lunch:

I still can’t get enough green!

 

At a loss for lunch inspiration, I stumbled across Sunflower Beet Pesto (which I made and liked before my recently acquired taste for beets) in my freezer.  I made a hodge podge salad and used the pesto as dressing.  With a side of Salt & Pepper PopChips, this was an winner.

In my salad:

 

Dinner:

My boss is in town from Houston, so we hit up one of my favorite spots for dinner: Top Flr.

Top Flr offers several vegetarian-friendly menu items.  I’ve been successfully avoiding meat (aside from one digression to have a taste of foie gras ice cream) since January 1st, and I have felt better.  Most dining establishments offer at least a few sides that are veg-friendly, but finding a tofu/soy-protein-based dish is still rare.

We started with hummus with chili oil and fried capers.  I don’t know what they do to it, but it is the most amazing hummus I’ve ever had… and I’ve had a lot of hummus.  Served with grilled pita, hot peppers, and olives.

 

 

My main was a the Orange-Apple Tofu, served with Baby Bok Choy and Japanese Eggplant Miso.  I order this every time I go.  Normally I don’t eat fried stuff, but I make an exception for this dish.

The freshly breaded crunch contrasts perfectly with the pillowy tofu.  I also loved sweetness of the orange with the savory miso sauce.  The bok choy was a little too done and covered in sauce for my taste… but I can forgive them for tofu perfection.

 

 

Sadly, the server dumped our check on the table without offering dessert.  There was a bread pudding on the menu I would have dove into.  I probably didn’t need it anyway. 🙁

 

Verdict: I’ll be back.  I could live on their hummus and the stellar cocktail program alone.

 

Snacks:

It’s no secret I’m a snack whore.

Especially for homemade Granola Cookies that have just 3g of sugar.  Not to worry, I’m sharing the recipe soon. 🙂

 

 

Followed up with a Cutie.  Because they’re not just for kids.

 

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Shredded Sweet Potato Oatmeal

  • 1/2 c unsweetened vanilla almond milk
  • 1/2 c water
  • 1 cinnamon stick
  • 1/2 c oatmeal
  • 1/2 grated sweet potato
  • Shake of salt
  • 1/2 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Maple syrup + ground cinnamon, to taste

 

Bring milk and water to a boil in a small pot with cinnamon stick.  Add oatmeal, grated sweet potato, and salt.

When 1-2 min from being done, add vanilla and spices.

Scoop into bowl and top with cinnamon and syrup to taste. 

***

Thank you SO much for all the well-wishes on my knee.  I don’t say it enough, but it means a lot to have such an awesome support group.

If you’re not a vegetarian, do you enjoy ordering veg items at restaurants?

Do you work in a state/location separate from your boss(es)?  Does it make a difference to you?

 

Tuesday is the New Monday

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It’s hard to believe it’s all over!

 

Christmas seems to have flown by.  While I’m always ready for the rush to be over, it’s a little sad too.  I love the lights and anticipation… and the baking. 🙂

 

I have to go out of town unexpectedly this morning, so today’s is a photo recap.  I hope everyone had a very Merry Christmas, Happy Hanukkah, Happy Kwanza, or Merry Un-Affiliated Holiday Weekend!

 

Christmas Eve Breakfast - Toad in a Hole with white truffle salt and greens

 

Bacon Spread = new favorite WF discovery

 

The best cake I've ever made

 

Round 1 of desserts

Mom, we're out of 'nog!

The calm before the storm Christmas Morning

My favorite present

Too much excitement for this tired puppy!

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The fitness recap is a day late too… but I managed to NOT take a day off this week.  Saturday was a little light, but I still got moving.  That’s sometimes the hardest part this time of year – making the time for yourself to get out to do even a little fitness.  Once I do it I’m so happy I did.  It’s true what they say – you never regret a workout!

Two things to highlight:

  1. I’m still digging Body Rock – it’s a great resource when you only have a few minutes to squeeze in a workout
  2. I went running for the first time in a month – the worst part about not running is how very hard it is to get back out there.  My legs felt like sandbags.  I won’t be taking that much time off again!

Workout Recap (12/19 – 12/26)

  • Monday – P90X Biceps/Back, 100 push-ups
  • Tuesday – This BodyRock, Kickboxing, Legs
  • Wednesday – P90X Triceps/Chest
  • Thursday – This BodyRock (again), 4.5 mile run, 100 push-ups
  • Friday – Kickboxing, Elliptical
  • Saturday – All 3 of these BodyRocks, 100 push-ups
  • Sunday – This BodyRock (again), P90X Shoulders and Arms, Ab Ripper X
  • Monday – TRX suspension class, 100 push-ups

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Later this week I’m going to share Christmas brunch and the details on that cake… it was insane.  I wish I could take credit for that recipe!

What was the best present you received?

Are you a little relieved the madness is over?  Maybe just a little sad too?

 

Will Work for Cookies

By

Just call me Cookie.  Monster.

 

 

 

Participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen turned out to be a genius move.

I received 3 dozen of some of the most delicious cookies of the season.  All I had to do in return was mail out 3 dozen of my own.

 

The cookie recipe I used was based on my favorite Chocolate Sea salt Cookies.  More on that later.  

Here are the goods I received:

1. Neiman Marcus Cookies

 

 

Have you guys ever heard the urban legend about the women who was charged $250 by Neiman Marcus for their cookie recipe?  The story goes the she sought revenge by widely distributing the recipe.

Thank god she did, because the result was my receiving 12 of them from Erin @ Adventures in Pigging Out.  They almost didn’t get photographed before my friend and I massacred the bag.

 

 

2. Rosemary Shortbread

 

 

These herb-y rounds were made for me by Elizabeth @ Big Body, based on a recipe by Heidi Swanson of 101 Cookbooks fame.  These also included candied walnuts on top that not only looked gorgeous, but they also tasted like… errr… candy. 🙂

I was especially excited to try these because I make my own rosemary-lemon cookies, recipe here.  You can bet I’ll add nuts as a topping in the next version!

 

 

3. Ginger Cookies

 

 

Heidi’s recipes were popular this year!  The second 101 Cookbooks recipe dozen I received was her Ginger Cookies made by Val @ Tofu Surprise.  These are a chewier cookie due to the molasses in the recipe and not too sweet.  Per Val’s suggestion in her note, these were perfect with tea (as well as a holiday-spiced beer).

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Now for my contribution.  I took my original Chocolate Sea Salt Cookie recipe and tweaked it, using cashews rather than almonds and subbing toffee for some of the chocolate chips.  I was amazed by how different the end result was.

 

 

The textures were totally different.  The original is a softer, more fudge-like cookie.  This version produced a chewier version – almost reminiscent of a brownie!  I think the toffee was responsible for the chewiness and the cashews for the fact that they spread more.

 

 

I wish I’d had more time to experiment further, but these had to SHIP.  If you like a chewy cookie, you will enjoy this version.  I prefer a cake-y cookie, so if I’m being honest… I like the originals better.

Either way, their sweet + salty combination is unbeatable in my book.  Who doesn’t love salt with their cashews?!

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Before I give the recipe… let’s talk about how I worked off the bajillion cookies I have been eating last week.  First up I tried something new – Body Rock!  I had been ignoring all the “hype” but now I’m hooked.  In about 10 mins my butt was kicked.

Speaking of kicking, I have re-kindled my love for kickboxing.  I couldn’t get enough this week.  Good thing since I’ve been stead-fast in my commitment to not running.

 

Workout Recap (12/5 – 12/11)

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Chocolate-Toffee Sea Salt Cookies

  • 1.5 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C crushed cashews
  • 1/2 C toffee pieces
  • Fleur de sel


Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that).  Stir in butter.

Whisk together eggs and vanilla extract.  Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture.  Stir until well-combined.

Sift together flour and baking powder.  Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds.  Refrigerate at least 2 hours or overnight.  Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees.  With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet.  If desired, gently flatten with the palm of your hand (I like mine better in “globs”).  Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins.  Allow to cool as best you can before devouring with an icy glass of milk.

***

This week is sure to involve a LOT more cookies cooking – I’m catering a party for 40 this weekend!

What is your “go to” cookie?

Have you tried Body Rock?  What’s your favorite one?

 

Pumpkin Protein Bars

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Get “pumped” up.

Maybe not quiiiiite as pumped as Hans, Franz, and Arnold.

 

Weights are my winter my focus though.  When you are lifting weights, you need to take in enough protein to build muscle and achieve that toned look.  (Click here for more on Building Muscle/Protein Intake) 

Getting enough protein is sometimes hard to do on a diet that is plant-based.  No worries.  I baked my way to getting protein… and it even involves pumpkin!  Bonus: they are low sugar.

 

 

These pumpkin bars are easy to make – just one bowl and you’re done.  They are extremely moist (thank you, pumpkin).  If you like a more “cake-like” bar, just add more flour.

One of my favorite things about this recipe is that the bars freeze really well.  Unbelievably, I think they got even better post-freeze with a quick 20 seconds in the microwave.

 

 

I cut mine up in to pretty small squares.  I did the nutritionals for one square, but I eat 2 at a time.  That’s 5g of protein for 100 calories and <3g of sugar.  Perfect for a little pre-workout fuel.

Recipe at the bottom!

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My ankle has been jacked up (yep, that’s the technical term) since the Thanksgiving Half Marathon so I’ve been loyal to my commitment not to run. 🙂  Of course, since I can’t run I really WANT to go for a run.  *sigh*

I did try something new this week – spinning!  I did it once before in high school and my butt was so sore after I swore I’d never do it again.  10-ish years later, the pain is butt a memory (haha) and I got back in the saddle.  It was so much fun!  The hour flew by – we had sing-a-longs, did “hill” intervals, sprinted it out, and did something called jumps.  I can’t wait to do it again!

 

Workout Recap (11/28-12/4)

  • Monday – 30 mins stationary bike intervals, Biceps/Back, 100 push-ups
  • Tuesday – My Favorite Intervals, Ab Ripper X, 100 push-ups 
  • Wednesday – Tris/Chest/Abs with trainer, 100 push-ups
  • Thursday – 100 Workout, Kickboxing 
  • Friday – Shoulders, Bike intervals, 100 push-ups
  • Saturday – Spinning, 100 push-ups
  • Sunday – Elliptical intervals (1 hour!), Glutes, 100 push-ups

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Pumpkin Protein Bars

Adapted from this Jamie Eason LiveFit Recipe.

  • 1/4 C xylitol
  • 1/4 C NuNaturals Baking Fiber Blend
  • 1 – 4 oz. jar baby food prunes
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 4 large egg whites
  • 2 C pumpkin puree (or 1 can)
  • 1 C quick cooking oatmeal
  • 1/2 C chickpea flour
  • 1/4 C coconut flour
  • 2 scoops vanilla protein powder
  • ½ cup almond milk

 

Preheat oven to 350 degrees and prepare large Pyrex (9 x 13).

Combine all ingredients in large bowl.  Spread evenly in pyrex and bake for 20-25 mins.

Makes 26 squares.

Note: You could use apple sauce or date paces in place of the prunes.

Approximate nutrition per square: 50 calories, 0.7g fat, 9.6g carbs, 2.5g fiber, 1.4g sugar, 2.5g protein

***

I have a case of the Mondays.

Do you spin?

What is your favorite thing to eat before and after a good workout?

 

Fig and Feta Shortbread Cookies

By

I’ve begun holiday baking experimentation in earnest this week.  

My Whole Foods bill was borderline embarrassing.

This is particularly good:

If you can guess what it is, I’ll save you some. 😉

Today I’m sharing a shortbread recipe adapted from my Rosemary Shortbread Cookies.  I reduced it a bit for self-control experimentation purposes, but you can easily double it.

Sweet and salty is my favorite combination.  I wanted to create a cookie that would satiate that craving in a unique way.

It was my first time working with dried Black Mission Figs and it won’t be my last!  Dried figs are a great option when you need to control the moisture in a recipe, or when figs are no longer in season.

Their sweetness paired with a salty feta cheese was a wonderful combo.  Be sure to use a high quality feta from the cheese counter – none of that pre-crumbled stuff sold next to the plastic-wrapped slices.

The cookie itself is made more savory with the use of whole wheat flour, almost reminiscent of a biscuit.  However, you can use all white flour for a sweeter, more smooth “cookie” feel.

One of my favorite parts about this cookie is that you can make the batter, roll it up, and keep it in the freezer until you are ready to bake the cookies off.  Perfect for a holiday party take-along!

Last week I had some awesome workouts.  Too bad I had some not-so-awesome over-indulgence this weekend.  This week I will be better!  Focusing on the positive, I’m back in the saddle with running.  PT has helped a lot and I managed to run pain-free again!!!

Workout Recap (11/8-11/13)

  • Monday – 5 mile run, Shoulders/Glutes, 6 min plank sequence
  • Tuesday – P90X Biceps/Back, Ab Ripper X, 100 push-ups 
  • Wednesday – 5 mile run, 100 push-ups
  • Thursday – 30 min core class, Body Pump, 100 Workout
  • Friday – 45 min full-body workout with trainer, 20 mins Stairmaster, 100 push-ups
  • Saturday – 13 mile run, 100 push-ups
  • Sunday – 15 min stationary bike, Triceps/Chest, 30 mins elliptical intervals, 6 min plank sequence

Fig & Feta Shortbread Cookies

by Laura Hall

Prep Time: 15 mins

Keywords: bake dessert fig feta cheese cookie spring

Ingredients (16 cookies)

  • 3/4 C all-purpose flour
  • 1/4 C whole wheat flour
  • 1/4 tsp baking powder
  • shake of salt
  • 1/4 C salted butter, softened
  • 2 T extra virgin olive oil
  • 2 tsp light agave nectar
  • 1/4 C confectioners (powdered) sugar
  • 1/3 C dried black mission figs, diced
  • 3-4 T feta, crumbled

Instructions

In a medium bowl, whisk together flours, salt, and baking powder.

In a large bowl using an electric mixer (I used a hand-held), mix together butter, olive oil, agave, and confectioners sugar at a low speed. Gradually add flour mixture and mix until dough produces small butter lumps.

Fold in figs and feta.

Using your hands, make a ball with the dough and transfer to a lightly floured surface. (Lightly flour your hand to make this easier!) Knead dough until it just comes together (3-4 times). Roll into a log (like the cut and bake cookie dough) and cover in parchment paper. Refrigerate 1-2 hours or freeze 30 mins, until hardened.*

Preheat oven to 325° F.

Remove from fridge and cut into small (~1/3 in thick) disks, arranging on a parchment-lined baking sheet. Bake shortbread until golden, ~17-18 mins.

*Note: You can prepare the dough ahead of time and store them in the freezer post-rollup to have on-hand for a quick, fresh cookie treat.

Powered by Recipage

***

My office holiday party is this week.  I’m excited to share the latest creations with co-workers!

Does your place of business have a potluck party or a formal affair?  Or both?

What is your favorite thing to take to a holiday party?

A Spoonful of Sugarland + Truffles in Alba, Italy

By

Being in Alba for the Truffle Festival is a real treat.

Understatement of the year.

Our last day in Alba happened the be the first day of the Truffle Festival (have I mentioned how lucky we were on this trip?!).

 

The city was filled with the smell of truffles, cheese, and chocolate.  See why I nearly pitched a fit whimpered when it was time to go?

I wonder how much $$$ in truffles was in the city that day?  Thousands?  Hundreds of thousands?

We saw the parade, which included flag throwers (like the guy  in Under the Tuscan Sun!).  They were great… but I really loved it when they almost dropped the flag and had to do diving catches:

It’s like something out of a movie… next time I come back I’ll time it better to be there for more of the festival!

I keep saying it, but it’s incredible how much Italy really does look like a postcard or a movie scene.

I wrote previously that I am really struggling to get back into the swing of things workout-wise.  My muscles feel incredibly tight and I’m out of the habit.  A massage is in order!

I am making an effort.  The intensity level isn’t where I’d like it and I’m struggling to run and am in some pain from my knee injury and a foot problem (scary given next week’s race then the Thanksgiving Half)… but half the battle is getting out the door.  That, I have done.

On the injury front, I did do to a therapist who assured me that everything in my knee is intact.  He began Soft Tissue Therapy last week and wants to get another session in before next weekend’s race.  Apparently I have a lot of scar tissue build up due to old injuries (my right knee always seems to be the one I abuse).

Thank god I have a high pain tolerance… he used something like the Graston Technique which HURTS.  He uses a hard little bar to rub hard against the grain of the scar tissue.  This re-introduces trauma, which causes inflammation, which increases the blood flow in the area.  This supposedly helps re-initiate the healing process of the affected soft tissues.

I needed a spoonful of sugar after that doctor visit… so I hit a concert!

Sugarland‘s show Saturday night was amazing, as usual.

Their stage presence and energy are unparalleled.  While I do miss seeing them in small venues with my elbows on the stage, pit seats at Phillips Area are nothing to turn your nose up at!

In other news, I ended the cleanse.  This coming weekend I am relaying 7 miles of the Georgia Marathon and I need more complex carbs.  And if I’m brutally honest… I wanted to go out this weekend.

Therefore, this Standard Process-esque 21-day cleanse became a 14-day cleanse.  I’m happy with that.  I feel more energetic and refreshed after the 2 week meat and wine binge in Italy, which is exactly what I wanted to accomplish.

***

I start my leadership development program this morning – so excited!

What are you looking forward to this week?

Have you ever heard of the Graston Technique?

5Ks, Forks, and Knives

By

What’s the best way to get back into running?

Register for a 5K.

I was registered before I left for Italy and was nervous about racing one week after returning.  Rightfully so – this was a HARD 3.14 miles.  I haven’t been running because my knee is iffy and the top of my foot has started hurting.  I’m also just out of the habit.

Sunday at noon I laced up and headed to the park for the AIDS Walk and 5K.  It was a 1p start, but they were having some sort of issues and we didn’t start  until after 1:15p.  Did I mention that it hit 80 degrees yesterday?

We started uphill in the heat.  I was sunburned from the long wait (sunscreen is smart, even if it is October).  Official times aren’t posted yet but I didn’t PR.  I crossed the line at 24:39… so I’m thinking my official time is around 24:30.

That’s not a terrible time.  What is terrible is how hard it was for me to get that time… and the fact that I’m supposed to run 7 miles of a Marathon relay in 2 weeks, followed by a Half on Thanksgiving.  Time to end vacation mode and get  little more disciplined about running!

Post-run I participated in the AIDS Walk portion of the event.  It was really neat to see so many people come together for a great cause.

Adjusting to the cleanse this time has been much easier this time!  When I did it last year, I was tired and had a headache for the first few days.  This year I’m not missing meat at all and am enjoying the challenge of eating vegan on the cleanse.  The hardest part was not being about to enjoy a beer in the sunshine this weekend! 🙂

Saturday night, over-whelmed by disappointing football outcomes, I watched Forks Over Knives.  It definitely has me thinking.  The health benefits of a plant-based diet are undeniable.

While I’m not sure I could go the rest of my life without any animal products, I am going to make more of an effort to limit my intake.  On day 11 of the cleanse I’m supposed to add a serving of chicken or fish each day; however, I have decided to add tofu and tempeh instead.

Eating clean does make a difference.  I feel much better today than I did the last day in Italy after our shared 2 kilos of beef (not to mention the gelato, wine, etc.)!

Don’t get me wrong – I don’t regret it (that steak was incredible).  The trip was amazing and I love delicious food.  That isn’t something I can sustain.

Over the past 10 days my plant-based diet I have been able to keep my energy up while working an insane number of hours, traveling all week, and not getting as much sleep as I should have.  Cheers to plants.

Like I said, I am really struggling to get back into the swing of things workout-wise.  My muscles feel incredibly tight and I’m out of the habit.  A massage is in order!  I need to get back to writing out my weekly workout plan.  Having it in writing makes a big difference for me.

I am making an effort.  The intensity level isn’t where I’d like it and I’m struggling to run… but half the battle is getting out the door.  That, I have done.

Workout Recap (10/10-10/16)

  • Monday – 100 push-ups
  • Tuesday – P90X Ab Ripper X
  • Wednesday – Bike-Elliptical-Treadmill 30 min intervals, Legs, 100 push-ups
  • Thursday – Tris/Chest, 6 min plank sequence
  • Friday – 30 mins elliptical, 10 mins Bike, 100 push-ups
  • Saturday – P90X Kempo, Ab Ripper X, 100 push-ups
  • Sunday – 5K AIDS Run, 5K AIDS Walk, Yoga for Runners

***

Italy recap again tomorrow!  And a recipe – I made some tastiness this weekend. 🙂

Have you seen Forks over Knives?  What did you think?

What was the best part about your weekend?

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