Hola! Okay, sorry, I am just getting really excited for Mexico. Joe and I will be there in two weeks! AHH!
We were lucky enough to be able to extend our vacation one day. Joe has a way of haggling and somehow got United Airlines to waive our change flight fee. Does anyone else know how hard that is? I have tried before and it’s impossible. Obviously, Joe has a gift.
I didn’t’ set an alarm this morning since today and tomorrow are my days off. After being sick last week, I figured I’d let my body rest as much as it needed. I didn’t want to sleep too late because running in this heat is awful, but somehow I managed to dilly dally enough this morning that I didn’t get outside until 11:00AM!
Luckily, it wasn’t nearly as hot and humid as Saturday. I ran 4 miles at an 8:48 pace, the worst pace yet during training. I’ve been averaging 34:30 the last few 4 milers. I’m thinking my body needs a rest week where I’ll cut back on miles, and then bump it up again next week. My plan calls for that this week because it suggests a 5K on Saturday. I ran one two weeks ago because I couldn’t find one this week, but I didn’t cut back on any mileage, which is why I probably should do that this week.
My knee also felt off today. It doesn’t feel like anything serious, but I iced it when I got home anyway.
Despite getting off to a late start, I was still quite productive. I wrote and responded to some e-mails that I’d been putting off (including Cabo activities, eek!), completed a bunch of bookkeeping work for the restaurant, went to the bank and grocery store, folded laundry, changed the sheets, cleaned the bathroom, and tidied up the house. I feel much better after marking those things off my list. I’m sure all you list lovers can relate!
Since I skipped photos of my breakfast, lunch, and snacks, I’ll just share my dinner. It was the best meal of the day anyway!
As always, I made my grocery list with intentions of using up what I already had on hand. I bought tofu because I had barbeque sauce that I wanted to use up. I had seen some BBQ baked tofu recipes before and decided to give it a whirl. I just marinated the cubed tofu in BBQ sauce and baked it at 400 degrees for 25 minutes. Next time, I’ll probably buy block tofu and cut it into bigger slices. The cubes didn’t crisp up as much as I’d hoped, but they were still good with some extra sauce.
I also had frozen broccoli and a sweet potato from last week so I roasted those along with a zucchini that I bought today for some variety. I figured I’d roast it all today so I have veggies for the week.
The avocado I bought last week was at the perfect stage for guacamole. I mashed it up with tomato, peppers, salt, and lime juice.
Even though it was my day off, I haven’t had any me time. Off to do that now! ;D
Recent, interesting finds:
- this article from Laury at The Fitness Dish about how our food is making us sick.
- this video on the amazing Curiosity the Rover that landed on Mars today.
- this iPad & iPod trick that you might not know!
Are you going on any fun vacations before summer ends?