Back to C25k!

Jesse and I decided to do a local 10k in November. I've wanted to do it for years but one thing after another happened and I never got to :( So... I'm starting C25k again as a starting point :)

I did my first workout today! My left ankle started bothering me during the first running interval, and by the third, my hip was hurting :( I finished the workout and called my chiro's office before leaving the gym. I could tell the pain was from being out of alignment. They were able to see me immediately. I'm sore but I can tell he fixed me :) I'm proud that I stuck with the workout even though it was uncomfortable! And actually, the endorphins must've kicked in because by interval 5, I wasn't hurting anymore :)

Despite being uncomfortable, I finished 1.3 miles! My backside was sore during the last bits of the running intervals but not bad.

I'm actually looking forward to my next workout! Planning on it being Wednesday...

Meals Lately

Here's what a "typical" day's food looks like:

Breakfast:
Organic Greek yogurt w/blueberries (single serving size) mixed with heavy cream
OR
1 Colby-Jack cheese snack

Lunch:
2.5-3 oz cooked meat
1/2 c. (cooked) carb (usually brown rice)
2 c. cooked veggies
Usually mixed as a casserole, with cream, frequently with cheese ;)

Supper:
This is our smaller meal, so it varies. Salad, tuna/chicken salad with crackers, small plate of leftovers, small tortilla with cheese, cottage cheese with peaches, etc. I cook scrambled eggs once or twice a week for the guys.

Dessert after supper:
1 Ghirardelli chocolate square
OR
Small bowl of unsweetened peanut butter with bittersweet chocolate chips

Sunday mornings (before church):
Chicken apple sausage
OR
Smoked sausage, oatmeal with bananas
OR
Homemade breakfast sausage, hash browns
ETC

Sundays are my free day for food. I don't always eat veggies, and sometimes I eat more carbs.

Every day:
1/2-1 c. strong coffee with stevia and heavy cream, sipped throughout the day

Paleo Chicken and Veggies

Sometimes simple is best ;)

PALEO CHICKEN AND VEGGIES

2 bell peppers, chopped
2 smallish onions, chopped
1 lb chicken, chopped
Olive oil
Seasonings - Essence, Tony Chachere's, salt
12 oz bag frozen green beans, cooked

Heat OO over medium-high heat. Add veggies and cook to desired tenderness. Remove from pan. Add more OO, seasonings, and chicken. Cook until chicken is done. Remove from pan. Add green beans to pan. Stir to coat. Add everything back to pan and mix well.

Chicken Fajita Salad

CHICKEN FAJITA SALAD

12 oz cooked fajita-seasoned chicken, chopped
8 oz shredded Mexican blend cheese
7 oz canned diced chiles
16 oz jar roasted red bell pepper strips, drained
Cream
6-8 oz romaine, shredded or chopped

Combine everything except romaine. Heat until cheese is melted. Mix in romaine.

Fast Food Burger Casserole

FAST FOOD BURGER CASSEROLE

8 oz cheddar
Cream
Salt
Pepper
Tony Chachere's
Onion powder (lots)
3-4 tbsp. EACH pickle juice, mustard, and ketchup
2 oz dill pickles, minced
1 lb lean ground beef, browned
2 c. cooked rice

Melt cheese and cream. Mix in seasonings and pickles. Mix in meat and rice. Heat until warm.

Two More TexMex-ish Dinners

I have a cold and the extra spice is nice right now!

Number one:
2 lg. cans chicken, drained
2 c. cooked rice
1 lg. can chile peppers
8 oz shredded Mexican blend cheese (I used Sargento)
Red enchilada sauce
Cream

Combine and heat until cheese is melted.

Number two:
16-20 oz ground beef
1 lb carrots, shredded
Seasonings - salt, pepper, onion powder, garlic powder, parsley, Tony Chachere's
Pepper-jack slices

Combine meat, carrots, and seasonings. Place in baking dish. Microwave until meat is cooked through. Top with cheese. Microwave to melt if needed.

Shrimp Scampi

I caught a good sale this week on fresh, wild caught Gulf shrimp. I wanted to make shrimp scampi but I have never made it before. So I looked at a few different recipes, used them as a guide, and came up with what Jesse called the best shrimp scampi he's ever eaten :) I wish I had fresh parsley, but that's the only change I'll make next time!

SHRIMP SCAMPI

8 oz penne, cooked
6 tbsp butter
5 tbsp olive oil
8 cloves garlic, minced or pressed
2 lbs peeled and deveined shrimp
1 large lemon, zested and juiced
1 tbsp parsley flakes or 3 tbsp fresh parsley, chopped
Salt and pepper
Parmesan cheese, shredded or grated (1/4 to 1/2 cup)

Heat butter and oo over medium low heat until the butter is melted. Add garlic and cook for 1 minute. Add shrimp and cook until barely done, stirring often. Remove from heat and stir in lemon zest and juice, parsley, and salt and pepper. Use slightly less salt than you think - the parmesan is salty! Add 1/4 c. parmesan and stir to melt. Add more parmesan to thicken if needed. Stir in pasta.