Wednesday, July 9, 2014

Holy Sore Calves Batman!

Sunday's run left a lasting impression. Calves were sore until today (Wednesday) and I couldn't focus on anything until...well...I'm not sure I am focusing yet. Lesson there? More food and more street running to build up the endurance level. I've been running mostly trail. Trail running is much softer than street running. There is more technical skill and much more core involved but not nearly the pounding that the body takes from running on the pavement for 6+ miles.

Monday's food was interesting. I wasn't interested in much. That makes it tough. Breakfast was grilled zucchini and cabbage with bacon. It was fuel but weird breakfast food.

My mid-morning snack was caprese salad. That was tasty. I could have eaten twice this much. However this was a serving. 

Late lunch was fun. I slow roasted lamb shanks. How did I do it? I lined the bottom of a large casserole with vidalia onion. Then I put chunks of sweet potato and kohlrabi over it. I put the lamb shanks on top and added 8 ounces of broth. I scattered 1 tsp each of oregano, thyme, and rosemary over the whole thing. Then I baked it at 300 for two and a half hours. The veggies were tender and the meat was falling off the bone. I served it over a bed of baby spinach.

Afternoon snack? The standard!

After work I was hungry but not wanting to eat too late. I roasted chickpeas and reheated some of the leftover veggies. This I had over top of arugula.

Tuesday's breakfast was late. I did a workout so I started my day with a runner's breakfast of nuts and coffee before heading to the gym. After that I needed protein. I'm out of butter. Eggs done in olive oil are just not the same. I cooked onion and arugula in olive oil. Then I cracked two eggs on top and added 1/2 cup of water and covered to steam poach the eggs. I had it with turkey bacon to add more protein to the meal.

My afternoon snack was a piece of watermelon and some nuts. I know. Nuts don't really go with watermelon. I have to balance the meal with protein or fat so I went for the nuts.

Late lunch was leftover pulled turkey. I made that about a week ago and had put it into the freezer for later. I roasted more zucchini for my hot veggie. My cold salad was fresh corn, canned black beans, sliced scallions, topped with fresh salsa and a side of guacamole. The taste buds were quite happy!

After work I was not interested in cooking. We decided to go out to eat. What a fantastic plan! We started with salad. Field greens with walnuts and green apple.

I had the steak. I did say earlier in the day I was getting tired of eating red meat. I know that steak is red meat. It was the best gluten free option. The meal was not Rapid Results but it was Sure and Steady. Roasted potato salad (roasted baby potato wedges in an olive oil dressing with roasted peppers and onions), topped with roasted asparagus, and finally the steak on top of that. The fun little things on top? Fresh made potato sticks. The whole thing was drizzled with a wine reduction sauce and sprinkled with fresh blue cheese. So tasty!!

Crafting progress over the last few days? Spinning of course! I'm up to 450 yards! It is so pretty!! I'm still enjoying playing with the yarn and watching the colors blend. 

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