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A Little Streaking, A Little Indulging

Today is Day 4 of the #30DayStreak!  How are you all doing with your streaking?  Scott has jumped on board and decided to go streaking too!

So far things are going well but definitely challenging. I will admit that starting running again from square one is much different than the first time I did it.

Now I’m sore!

Six years ago when I first started running, my shins hurt for the first week but otherwise running wasn’t a big deal. My main issue was endurance and working to build that up.  Now not only do I have to build endurance, my muscles need to get used to running again AND I have to work towards tolerating exercise at elevation.

My quads and my groin muscles are sore after running.  Running is so much harder now.

DAMN IT.

Aside from that, streaking is going well.  Please know, I’m not complaining, more just talking out loud about the changes I’m experiencing.

Eats have been spot on this week as well with a little indulging that I’ll address in a minute.

BREAKFAST

breakfast sandwich

Monster breakfast sandwich and it was amazing!

  • 365 Organic Whole Grain Bread
  • 1/2 Smashed Avocado
  • 1 Egg
  • Prosciutto
  • Cheddar
  • Onion
  • Lettuce

Filling and delicious!

peaches and yogurt

Sliced peaches with coconut Noosa and some dried coconut flakes on top.  Perfection!  There is nothing like Colorado peaches.  The coconut Noosa was fantastic! I wasn’t sure what to expect but it totally delivered.  Slightly sweet shredded coconut blended perfectly with the yogurt.

 

LUNCH

Salmon salad

I made a quick salmon salad with canned salmon and homemade mayo.  It was super simple with some green onion, celery, and seasoned with lemon pepper.  I planned on having this as a wrap but the lettuce wasn’t playing nicely so it got chopped up and I placed the salmon on top.

Along with some carrots and a cucumber and tomato salad.  That salad was lightly seasoned with salt and pepper then drizzled with balsamic and olive oil.

DINNER

 

Roast chicken and roasted root veggies

I planned a roast dinner for Tuesday which worked to my advantage because I was so tired and feeling a bit run down that I didn’t have much motivation to do anything.

Roast dinners means everything goes in the oven till it’s done! Minimal prep and very little clean up makes life easier.

Whole roast chicken seasoned with a little lemon pepper seasoning from Simply Organic and Flavor God, roasted until done.

Along with some roasted potatoes and carrots, seasoned the same way.  I also made a quick gravy out of the pan drippings.  It was such a comforting and perfect meal, totally hit the spot.

Pasta and garlic bread

Scott and I had what we refer to as A Big Bang Night.  We love this show and I will sit down and watch it every chance I get.  TBS has little mini-marathons almost every evening.

If the Big Bang crew is having a special evening, entertaining someone, or having guests over, they usually are eating spaghetti.  That seems to be their go-to fancy meal and honestly it always looks delicious.  And I don’t even like pasta that much!

Last night we decided to indulge and have a Big Bang themed night.  We had pasta with garlic bread and red wine. There was cheesecake for dessert, that we didn’t get to but will be eating tonight!  And of course we watched the show while sipping the wine.

I had a little too much red wine but eh, it happens.  It was a fun evening and an awesome way for us to relax and feel like we were indulging a bit.

Everyone is going to have a different idea of what indulging means.  I’m sure pasta and wine isn’t a big deal to others as it is to us.

But with indulging, the point is to still make it count.  My philosophy is always make sure it’s the best that you can get. Meaning, if you want fries, don’t wast calories on fast food fries, seek out some damn good handcut fries with sea salt. Not only will they taste better but it will be better for you which means you can still feel good about eating it.

For our Big Bang Night, the pasta was whole grain spinach spaghetti, the bread was from Whole Foods and I made a garlic butter spread for it using grassfed butter.  I made the sauce and added local sausage.  The parmesan cheese was freshly grated.

We indulged but it I made sure that what we ate still mattered.  That we weren’t just eating empty calories but something we could still feel good about.

That’s how I approach indulging and “treats”.  Nothing is off limits because I don’t really believe in restriction but I do try to always eat the best possible that I can get.

Tonight it’s leftover roast chicken and veggies for dinner!  Thank goodness for leftovers, they make life so much easier.

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