This week is all about getting back on track with a more well-balanced diet. After splurging on eating out in Hawaii more often than not, I have enjoyed making food at home that is based around whole foods and full of vegetables, fruits, lean proteins, and whole grains.
Monday night I baked a spaghetti squash, made homemade marinara sauce, and steamed broccoli for an amazing dinner. I think I like spaghetti squash better than regular pasta—unless I am running a race in the morning.
I used this Marinara Sauce recipe and let Craig spice it up because it was bland without extra seasoning. He added Italian seasoning, garlic powder, and thyme, along with a little more salt.
I also made The Very Best Homemade Whole Wheat Bread, which uses 100% white whole wheat flour. I did not have vital wheat gluten or lemon juice, but it still turned out phenomenal. Oh man, I could live off fresh homemade bread.
Tuesday night for dinner, I roasted chickpeas in the oven for Chickpea Tacos. A great vegan recipe that does not skimp on flavor. (I did add cheese to my tacos, so mine were not vegan.)
Seriously, so good! I topped my tacos with the best salsa in Anchorage—locally made at Taco Loco.
As I mentioned before, my motivating is lacking these days for running, so for today’s run, I tried not to focus on my pace. That is really hard for me to do, but I know if I get caught up on how ‘slow’ I am going, it will only exasperate my frustration.
I covered 4 miles at a 9 minute mile pace, which is definitely slower than what I am used to, but I did my best to focus on the sunshine, chirping birds, and the fact I was outside running. It felt chilly at 25*F after running in the 70s in Hawaii. There were also quite a few patches of ice and snow out there, which forced me to run even more slowly.
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