|Bundled under a blanket and trying to stay warm - |
afternoon tea and cookie while watching Downton Abbey (I'm hooked!).
Aside from that swap, I hit all of my other workouts for the week, just as prescribed. At some point, I know the uncertainty of my schedule will wreak occasional havoc on my training plan, but until then, I love seeing each of those training peaks workouts turn green. My runs were the most notable of this weeks training - including a 10 mile run last Sunday, followed by an 11 mile run Wednesday and 5 x 3 minutes @ sub-5k pace Friday. I'm feeling good with the mileage so far, and I hope that trend continues.
Week 3 Totals - 11 hours, 50 minutes
Swim - 6000 yards
Bike - 4 hrs, 25 minutes
Run - 17.1 miles
Strength - 2 hours
Yoga - 1 hour
I think I'm a couple weeks behind with food pictures, so here's a look at what I've been eating recently.
|Homemade Pizza: Trader Joe's whole wheat crust, marinara, roasted veggies (mushrooms, spinach, bell pepper, and red onion), and mozzarella|
|Leftovers from Vietnam Grille - vegetarian pho that was just as tasty and comforting the next day.|
Of course you didn't expect me to leave out a pancake breakfast, did you? This post-call plate of paleo sweet potato pancakes were rescued from the freezer, toasted, and topped with almond butter, banana, cinnamon, coconut, and maple syrup.
Last, but not least, tonight's dinner. I mentioned last week my recent cravings for meat, so when I was at Fresh Market I picked up two stuffed chicken breasts that were on sale. The organic chicken was stuffed with bell pepper, chipotle pepper, and jack cheese. It had some major spice that I wasn't expecting! Fortunately, I had sautéed garlic kale and roasted sweet potatoes and rutabaga to balance out the spice.