i’d have to say….pretty swell.
it’s winter break so i get to read a lot of fun books in preparation for the upcoming semester and lay around thinking about going to the gym!
just kidding, i actually have been doing well fitness-wise. yesterday i ran 4 miles straight in under 40 minutes. wohoo!
then i dragged my butt to the gym again today (after laying in bed for a few hours debating health vs. laziness) and did a 5k in 29:03 and 30 minutes on the treadmill.
both runs this week have been really awesome and i’m feeling almost back to normal after the extended holiday celebrations.
however, i’m having one of those weeks when i want to eat EVERYTHING. it doesn’t help that my lovely roomie brought me back a (hello kitty!) advent calendar from oman, complete with chocolate.
but i think i have managed to keep my eating under control, just on the higher end of calories i allow myself. think 1500-1600 a day. sometimes you just need to eat.
breakfast: whole wheat english muffin with natural peanut butter and a banana
lunch: 3 spaghetti squash tacos topped with scallions and fage 0% plus a salad of spinach and baby romaine topped with goat cheese, scallions, my amazing garlic expressions dressing and a sliced up pear (i only put about half the pear on the salad and i chomped on the rest plain). also yes, i LOVE scallions.
dinner: baked (sorta) tofu and garlic/balsamic vinegar brussels sprouts
this dinner was a little bit of an adventure. i got the idea for the brussels sprouts from this recipe: http://www.theschellcafe.com/?p=2183, which my family made for christmas.
i simply sautéed the sprouts with in olive oil with garlic until they were browned and tender. about an hour before dinner (i.e. when i got hungry) i sliced up a package of tofu and put it in a bowl to marinate in trader joe’s soyaki sauce a.k.a. my absolute fav.
i was determined to bake my tofu, but i didn’t pat it off enough before i started marinating it so even after 12 minutes in a 350 degree oven they were still soft so i used my brussels sprouts to fry them for a bit to crisp them up.
i plan to use the rest of the tofu on salads and sandwiches etc. throughout the rest of the week 🙂
delicious and filling if i may say so myself!