Whew, I have a lot to catch you up on when it comes to my weekend but before I get into that…let’s rewind a bit. It has been a few weeks since I shared recent eats so I have some highlights for ya. I’m also doing a quick recap of last week’s workouts along with some commentary on the ebb and flow of them.

BREAKFAST

I’ve been eating eggs here and there. This is scrambled eggs with fruit and half of a Dave’s Killer bagel with butter and cream cheese.

And of course tons of smoothie bowls. I crave them more than anything.

LUNCH

99% of my lunches have been turkey or ham and turkey sandwiches but here are a couple non-sandwich lunches.

Salad with spinach, balsamic honey dijon dressing, blueberries, avocado, pistachios, dried cranberries, feta and turkey. Buttered and freshly baked sourdough on the side.

Salmon salad at Amelie’s.

Every other day I ate a sandwich with fruit and chips.

DINNER

I’m excited to share my dinners with you! They have been more interesting than my breakfasts and lunches.

Yum, yum, yum! Seared sesame crusted tuna over brown rice with sautéed frozen stir fry veggies. I topped everything with sriracha aioli.

Chicken and rice skillet with a side salad. Recipe for the chicken skillet here!

Pan seared salmon over a chopped salad kit from Trader Joe’s that I added dried cranberries, goat cheese and avocado to. Buttered sourdough on the side.

Turkey pesto goat cheese meatballs (you need the recipe for these, right?) with pasta and marinara sauce. Leftover chopped salad on the side.

I did Ina’s Perfect Roast Chicken this week and it was PERFECT! Love this recipe. The best is putting a bunch of veggies underneath to cook in the chicken drippings. I had a leftover homemade hamburger bun on the side that I pulled from the freezer, toasted and buttered.

Dinner out at Foxcroft Wine Co. with Dorie and our other close girlfriend, Bevin. Our mid-week girl’s dinners are so good for my soul. We’ve been going for 5+ years. <3 I ate this flatbread + we shared brussels sprouts.

Leftover roast chicken tossed in barbecue sauce with leftover veggies.

ETC

There has been a lot of ETC. Mostly ice cream. 🙂

And sourdough…

LAST WEEK’S WORKOUTS

Sunday: 3 mile walk

Monday: 4.25 mile stroller run

Tuesday: taught strength class and did most of it with them + 30 minute walk

Wednesday: taught circuit training class and did most of it with them + 30 minute walk

Thursday: 1 mile walk + 3.75 mile run with stroller and Zoey

Friday: 3 mile walk

Saturday: 4 mile run with Zoey + 4 mile walk with a friend

About my workouts…two weeks ago I ran 21 miles in one week (probably my most since having Finn). Last week I ran 4 miles in one week. This week I ran 12. Some weeks I lift a couple of times, some weeks none. Some weeks I get to go to yoga once or twice, some weeks none. One thing I always can make work is walking.

Juggling workouts with a baby is HARD. Walking and running are the most convenient but sometimes I just lack the motivation to run so I only run when I WANT to run. I have picked up two permanent strength classes each week. One I will always do with them and the other will depend on the workout. It has been really great to be back to teaching strength. I know it will all continue to evolve the way it should so I’m just going with keeping it based on what works with my schedule and availability, as well as what I want to do energetically. <3

THE END!

What workout have you been doing the most lately? 

Have you made any good dinners lately?