I adhere to the Thanksgiving mantra of “workout before you pig out.” When we were living in Birmingham our Y always had special classes on Thanksgiving morning and used that sales pitch. I’ve pretty much been hooked ever since.
This year’s “Workout Before You Pig Out” is a new adventure for me.
I’m running an 8K (5 mile) turkey trot! I’m very excited about this race. With a 9 a.m. start time, a beautiful forecast and lots of friends running too, it’s sure to be a great way to spend my Thanksgiving morning. My goal is to run the race at my target half marathon pace – 8:45-8:50. I’m still hoping to PR the Thunder Road Half Marathon on December 11 although I will admit that it might be a stretch.
I’m also trying to figure out where to fit in a yoga class. I’m either going to attend Butterball Bootcamp on Wednesday night (a fun but tough two-hour class) or a 6:30 a.m. hot vinyasa class on Thanksgiving morning before the race. Decisions, decisions.
I am a firm believer in enjoying holidays. It is just not the time to beat yourself up about not sticking to your normal diet. It’s ONE day of the year. Start it out with a good workout and then live it up! I will definitely be hitting the dessert table hard on Thursday. 😉
Who else is working out before you pig out?
Speaking of food…a few highlights. Brandon requested tacos last night and I just couldn’t say no!
I tried to keep it healthy by taking up most of my plate with a spinach salad and only had one taco. My salad was so delicious: spinach, leftover grilled butternut squash, feta, dried cranberries, carrots, pumpkin seeds and balsamic vinaigrette. We also had refried beans on the side – lots of protein!
I taught BodyPump this morning. It’s the only time I’m teaching this week since my Y is closed on Thursday so I pushed myself and tried to get an extra good strength training session in. I had a bowl of pumpkin banana oatmeal at my desk when I arrived at work. I’m always so ready for breakfast on mornings that I strength train.
I had chickpea coconut curry soup for lunch today.
And a slice of Great Harvest Honey Whole Wheat on the side.
I worked the afternoon and evening away and decided to bail on yoga tonight. I had so much work to do and was kind of tired and sore from yesterday’s long run and yoga and this morning’s BodyPump class. Brandon was so incredibly thoughtful to take charge of dinner again tonight.
He went to the store and bought dinner supplies and some basics we were missing for the week (oats, fruit, lunch stuff). He seasoned the pork chops with olive oil and Dizzy Pig rubs (we’re so obsessed) and grilled them on the Big Green Egg. I roasted the broccoli and made parmesan orzetto. It’s basically the same method as making risotto but much more fool-proof. After a long day at work, the only thing I wanted to do was be in the kitchen with music, a glass of wine and a spatula. I stirred the stress of the day away!
Ashtanga in the morning…SO ready. Saturday’s practice feels like ages ago.