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Hey everyone, I hope you’re all having a great weekend! I’m having a good weekend, brunch with my cousin, shopping with friends and plenty of relaxing! Since it’s Sunday, it’s time for a look at last week’s workouts and what I have coming up this week. Plus, I’ve included a recipe that many of you requested!
First, here’s how I did with last week’s workouts:
Sunday – Total Strength class Jillian Michaels 6 Pack in 6 Weeks level 1 DVD and half of Jillian Michaels Level 1 Ripped in 30. After a late night, I was just not up for going to that strength class. I ended up hanging around my apartment for a bit and then doing one and a half videos (about 45 minutes) before heading over to Kelsey’s to watch the closet consultation. I switched those two runs around on Monday and Wednesday by accident (just didn’t remember what I was supposed to run).
Monday – 2.5 mile run 2 mile run + Jillian Michaels Video
Tuesday – REST (ANOTHER chiropractor appointment)
Wednesday – 2 mile run 2.5 mile run + Jillian Michaels video
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Thursday – Zumba + Abs
Friday – Total Strength Class I had a Dr appointment that took a while, then I had to get blood taken so I missed the class. Ended up never working out… That’s what happens when I don’t get it done in the morning!
Saturday – 3 mile run + cardio (elliptical or walking) I was just not in the mood to walk all the way to the gym, or run outside, so I did a Jillian Michaels workout DVD + a “dance party” for 25 minutes using Zumba moves. According to my heart rate monitor it was a really good workout!
As for my running plan, I was originally following Hal Higdon’s novice 5K plan, but somewhere along the way I kind of dropped it and just started making up my own schedule. I’m basically just trying to increase my mileage by about 1 mile per week. I’m not 100% but I’m hoping the strength training I’m doing will help things and I’m hoping to figure out my shoe situation. I was wearing my Mizunos, which did not offer as much support as my old shoes, but randomly while I was home a couple weekends ago I started getting a sharp pain in my right foot that scared me, but it would go away after wearing different shoes for a while. Maybe I just need more support? I definitely need some new orthotics since I found out my arches are much flatter than they used to be. We’ll see!
Here’s a look at what’s coming up for this week:
Sunday – Total Strength class
Monday – 2.5 mile run + Jillian Michaels Video
Tuesday – REST
Wednesday – 2.5 mile run + Jillian Michaels video
Thursday – Zumba + Abs
Friday – Total Strength Class
Saturday – 3 mile run + cardio (elliptical or walking)
I may switch things up and do my Wednesday run and go to a Zumba class on Tuesday, and take Wednesday off since that works better with school, but we’ll see!
And now, onto this week’s recipe! In my Thursday Thoughts post I showed you all my delicious polenta and eggs. I didn’t really consider this a “recipe” since it’s so simple, but I always love it when bloggers explain how to make even the simplest of dishes, so here you go!
Eggy Polenta
Ingredients
1/2 cup almond milk + water
1/4 cup polenta
1 T nutritional yeast
salt, pepper, powdered garlic
2 eggs
coconut oil (or other kind of oil/pan spray)
Directions
In a sauce pan, heat the almond milk, about 1/4 cup of water and the polenta. It should take around 5 minutes to cook the polenta, so time the eggs accordingly. I usually end up adding more water because it cooks faster than I expected. When the polenta is not quiiiite cooked (still some excess water) add the nutritional yeast, a bit of salt and pepper and a sprinkle of powdered garlic. Stir around and once your polenta is nice and cooked/voluminous (fluffy isn’t the right word…) turn off the heat and pour/scrape into a bowl to be topped with the eggs.
While polenta is cooking, heat a pan with the coconut oil (or just spray with a non-stick spray) and drop two eggs onto the pan. Try to keep them from spreading all over. Once the whites of the eggs appear almost cooked, use a spatula to flip them over (you don’t have to, but this is how I make mine). After about 30-60 seconds flipped over, use the spatula to pick them up and place them on top of your cooked polenta.
Haha that seems like a lot of directions, but it’s actually really quick and easy. It just might take a try or two to get it to work. Also, I HIGHLY recommend using nutritional yeast, because personally I think polenta tastes like nothing without it. If you’d prefer, you could also use shredded cheese instead.
What are you up to this weekend, any fun workout classes?
What’s your favorite way to eat eggs?
