LEAVES, LOTS OF LEAVES
after last night's personal best 10k run I woke up hungry, despite the two bowls of pasta that I ate so i decided it would be an egg morning.
12 hours later, i also decided it would be a red wine night, or at least this is how the clerk in the store positioned it to me, a regular customer who she now knows comes in for either red, or white, but never really both at the same time (since it's mood or cooking dependent).
tonight was a barry's bootcamp chest/back/abs class with my favorite instructor, matt n., who decided to put us all through his marathon suffering by commemorating his upcoming 26 mile jaunt through chicago with a split class of 26 minutes on the floor and 26 minutes on the treadmill. i'm so glad i picked tonight to introduce two newbies to barry's, when i promised them that wednesdays were the best for a beginner (less fatigue on the legs), and that you get a good break between floor and running routine. WRONG.
needless to say, the 26 mile straight through run consisted of a jog-run-push-jog-sprint interval over and over ending with three 30 second sprints with 30 seconds recover in between. so basically, i was famished, and also really upset that last night's banza pasta meal only left me with one measly bowl of leftover pasta (i totally could have gone for two).
so i made-ahead breakfast for tomorrow, and then prepped some dessert for myself, which i'm eating right at the very moment that i write this entry: everything i ate today.
everything here, with the exception of the mid morning snack, handful of m&ms and stumptown coffee was prepared in my own kitchen, either made ahead, or cooked to eat.
MID MORNING SNACK
grande soy latte from starbucks and the last bite of my mother's banana chocolate chip bread
arugula salad with mulberries, walnuts, feta cheese & carrots and 2 roasted beets; roasted root veggies (sweet potatoes, blue potatoes, turnips and parsnips)
banana and peanut butter, handful of peanut m&ms, stumptown coffee
bowl of banza fusilli pasta with cherry tomatoes, zucchini, red bell peppers, basil, mushroom-truffle paste and parmigiano reggiano; 1 & 1/2 chicken thighs braised in tomato sauce of green olives, capers and onions; glass of palissade pinot noir
AFTER DINNER SNACK
6 dates with peanut butter