While our foretasted 3-5 inches of snow turned out to be more of a light dusting, it is still freezing here. It’s 25 degrees right now and our low tonight is 12 and the heat in our house is only working at about 50% of its ability and we’re having a hard time keeping the temperature above 60 indoors. Needless to say, I’m bundled up and carrying a space heater from room to room with me.
I am not a fan of cold weather running (again, I know 25 degrees would be balmy for some of you…be kind to my southern blood) but I’m meeting a friend for a run this afternoon. After running 20+ miles and four consecutive days the week of Christmas, I had a hard time finding run motivation last week. I ended up practicing yoga almost every day and only getting one decent run and one gym session in. I credit this mostly to where I was in my cycle. I find that the week before I’m pretty low on energy and motivation. Anyone else?
Last Week’s Workouts
Here’s a recap of the workouts.
Sunday: hot yoga
Monday: hot yoga
Tuesday: hot yoga + long walk
Wednesday: 4.4 mile run at 8:50 pace
Thursday: hot yoga
Friday: 1 mile warm up run on treadmill + strength/lift + hot yoga
I don’t stress when I experience ebbs in my workouts, I know it will all come back around again. As long as I’m not actively training for something, I try to listen to my body when it comes to how I move it on a day-to-day basis and not get too attached to any one way of doing things.
Shifting to food and meal planning. This weekend has been all fun and games leading up to my Whole30 kick off tomorrow. Just wait until you read my weekend recap tomorrow! 🙂 Here’s my meal plan for the first week of my second Whole30.
Meal Plan: Week 1 of Whole30, Round 2
Cajun baked tofu over grits and collards (last non-Whole30 meal and last Purple Carrot recipe to try!)
Monday: (DAY 1!)
Slow cooker grassfed bottom round roast with potatoes, carrots, celery, onions, etc.
Sheet-pan dinner with chicken leg/thigh quarters, apples, red cabbage and acorn squash
Leftovers from Monday’s roast
Slow cooker creamy southwest chicken over cauliflower rice with sliced avocado
TBD…we have teacher training all day. Leftovers if we have them or I’ll do a simple protein + roasted things in the oven.
- I’m going to make a big pot of chicken and veggie soup to eat throughout the week. Loosely based on this recipe from Cooking Light.
- Salads topped with canned pink Alaskan salmon, sliced turkey or chopped hard boiled eggs. I’ll probably do soup + salad most days.
I plan on branching out from these two things on my second Whole30 so stay tuned! 🙂