Hi, friends — how was your weekend? Perhaps it was the pesto pizza, pancakes, and Ben & Jerry’s I consumed this weekend that encouraged me to draw up a tentative plan of my eats and exercise for the week ahead; whatever the cause of inspiration, so be it.
I didn’t make a weekly meal plan, but rather a rough guideline for how to use up what’s in my fridge before the long holiday weekend (off to Sonoma County I go!).
{recipe for a guest post – TBA}
Food
- black bean & quinoa bowl with avocado, corn, Greek yogurt and salsa
- brown rice pasta with leftover homemade basil pesto and veggies
- TJ’s black bean & corn enchiladas with avocado and greens
- almond blueberry kale smoothies
- Greek yogurt with fruit and homemade granola
- homemade almond meal muffins — recipe TBA
Fitness
Monday: PM run + 10-minute Plank & Push-up Workout
Tuesday: PM 20-minute Tabata Kettlebell Workout
Wednesday: PM run + In a Pinch Arms & Abs Workout
Thursday: PM Dumbbell & Kettlebell Workout
Friday: AM run
Saturday: Off
Sunday: AM run
I feel progress with my injured knee — hip hip hooray. Last week, I ran 7.5 miles total, running four separate days (a.k.a. they were all mini runs). It’s tough not to be gung ho about running again, but I know I have to be smart about it so I don’t get myself into trouble. I scheduled four mini runs (actually slow jogs) into the week, but I’ll be listening to my body before I lace up my running shoes. I am limiting myself to 10 miles total (if my knee allows it).
I can’t forget about the “aggressive” foam rolling, too!
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Do you plan out your food & fitness for the week?
