9/29: Meals and fitness for the week

Hi friends! Happy Sunday! I’m hobbling through the world today… nothing could save me from yesterday’s run and teach extravaganza. I braved the cold dip -alternating between cold and hot for 20 minutes- taught a stretch class, which forced me to stretch, and still: very sore. Even though it was a doozy (10 miles + 4 teaches), I’m so glad to be enjoying an off day today. The only exercises I’ll be doing includes holding Liv and lifting a gluten-free crepe to my face.

Crepe  1 of 1 3

Even though I feel like I say this every week, I’m so excited to really be focusing on training for my half, instead of halfway-training like I usually do. Though some of the miles have been put on tired legs and I’ve had to work harder to fuel my teaching schedule, I feel like it will be worthwhile. It will be nice to take a break from training for a couple of week’s when the half is over, until the running bug bites me again and I sign up for another race πŸ˜‰

Race  1 of 1

Something else I’m excited about: last week’s food prep. We ate two batches of these crazy awesome Paleo bars, had 5 homemade dinners (!!) even though it was just Liv and myself enjoying them (the Pilot was on nights for a couple of weeks), and did a decent job drinking water. Something I tell my clients: you got the ball started; you just need to keep it rolling.

I just need to keep the momentum going of homemade and prepped foods since our Italy cheese and gluten wagon. (It was a delicious wagon indeed but the journey is over.)

Stability ball

I did something kind of fun last week that I haven’t done in a while: sat on the floor and read cookbooks. Liv sat with me and turned the pages, and it was nice to see photos and feel inspired by the books that have been collecting dust for far too long. Lately, I get a lot of new ideas and recipes from the internet, but I tend to forget that some of my all-time favorites are in physical cookbooks. The pages of Eat, Drink and Be Vegan have chocolate chip smears and maple syrup dots on them. 

Here are some things I have planned for this week:

-A LEGENDARY pasta salad that my cheffer Uncle E made. It was amaaaaazing– I’ll definitely post the recipe when I make it

-Mussels (maybe?! I’m kind of scared)

-Salmon tacos

-Chicken shishkebabs with an herbed yogurt sauce, chopped Greek salad

Tempeh bacon (awesome with eggs and as a salad topping)

Tempeh  1 of 1 2

Cranberry-lemon amazeballs

-The usual prep:

Paleo bread

Chop veggies

Make staples for Livi (like pancakes, muffins, popsicles, and turkey-lentil muffins)

Cranberry ball

Here’s what’s on the tentative workout schedule for the week:

-SUNDAY: OFF

-MONDAY: Short run + yoga/core

-TUESDAY: Total body weights

-WEDNESDAY: Teach Zumba, teach Tabata + track practice

-THURSDAY: Teach DJ dance, teach Zumba

-FRIDAY: OFF

-SATURDAY: 10 miles, teach Aqua Zumba, teach barre

What are you making this week? Any fun fitness plans?

Check in by leaving a comment! I’d love to hear what you’re up to.

Cheers to an amazing, fit, happy week!

xoxo

Gina 

*Don’t forget to enter the tablet giveaway if you haven’t already!

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Comments

  1. Oh wow. You go girl. 10 miles and 4 teaches? That’s crazy! I have never tried tempeh before, but it looks good! I’ll have to give it a go πŸ™‚

  2. wow, you definitely earned a VERY relaxing rest day after your long run and teaching extravaganza!

    your meals for this week look amazing… love the idea of salmon tacos! i want to try making your pumpkin amazeballs this week (i have a can of pumpkin in my pantry calling my name… :)).

  3. Love that you found some new meal inspiration!

    I have a ca-ray-zy week this week and am going to use today to do some serious prep for the week. I want to be able to cram delicious healthy food into my face when I get home from all the long days instead of scrounging and settling for nine bowls of cereal.

  4. Sounds like you have some good eats lined up for next week!

    Enjoy your well deserved rest day! πŸ™‚

  5. I love these posts!! So many recipes I want to try! Specifically the cranberry balls and the chewy granola bars! DELICIOUS!! Enjoy your Sunday πŸ™‚

  6. Isn’t it nice to bask in our hard work and still find new ways to be inspired?! That’s what spoke to me about this post – weekly traditions, familiar recipes/workouts – but also incorporating some new aspects! That’s what it’s all about. πŸ™‚ Thanks for the reminder to do what works and to keep evolving, too!

  7. Kristina g. says:

    just kind of curious…does the Pilot with his busy schedule make gym time? Is he as interested in health and fitness as you?
    How do your perspectives affect one another?

    ive been in two previous relationships where the guy just didn’t share these passions and eventually things didnt work out…

    • Fitnessista says:

      he hasn’t until the past couple of weeks and started running again. we actually had to have a long talk about it… not because i wanted him to start teaching classes or anything crazy, but because i want him to live for a while πŸ™‚

      • This would make a great blog topic, my husband and I often struggle with this. He goes in spurts of working out and eating healthy. It can also be I motivating for me when he doesn’t exercise.

  8. hey mussels are super easy, i cook them all the time! when you get them home, separate the live from the dead—the dead are already opened a bit. put them in a bowl of cold water (some ice in it) and let them soak for 20-30mins. this will allow them to release dirt, sand and extra gritty bits.

    after the soak, remove the ‘beard’ you def don’t want that in your broth haha. then i just saute some shallot and garlic, toss in some fresh parsley and a splash of vermouth and a table white and add my mussels to the pot last. they should cook in about 2-3mins…basically when they pop open, they are done! enjoy!

  9. Whenever I’m in the final month of training for a half (like I am right now) I really struggle to keep doing my runs with an excited attitude. I start to get nervous and the “have to” of running starts to drag me down a bit. Always though, no matter how sick of training I am, I always want to sign up for another race as soon as I cross the finish line πŸ™‚

  10. I’m excited to make some spaghetti squash frittata and gluten free pumpkin bread!

  11. You’re a champ, Gina! Way to go for powering through those workouts yesterday! I’m scared of mussels, too, so let us know if you make them πŸ™‚

  12. Wow!! 10 miles and 4 classes. You are a rockstar. I would love to try tempeh.

    I bought the ingredients to make Paleo bread so excited to try that this week.
    I will also be making these cookies:
    http://healthycrush.com/the-best-gluten-free-chocolate-chip-cookies-ever/

    I will be teaching a few new classes this week as well.

  13. Yum, that crepe looks sooo good! I am going to be prepping meals alllll day today, in preparation for a rough week at work. I am trying your Turkey Lentil Loaf/muffins for the first time this week–excited to try them! As for fitness, I am going to try and squeeze in some of my favorite cardio dance classes this week, to keep my spirits up and hopefully get a couple strength training workouts conquered in the am πŸ™‚

    • Fitnessista says:

      let me know what you think!!
      xo

      • LOVED the Turkey Lentil Loaf! I made them in muffin form for myself, and in a loaf for my bf–he loved it too! πŸ™‚ I really loved the addition of the lentils in the loaf. It will definitely be part of our regular rotation from now on πŸ™‚

  14. I’ve made carrot-pumpkin soup and roasted kabocha so far…I was also going to make some babaganoush!

  15. Here’s my workout recap from last week and meal plan for the week! Have a good one!
    http://www.livehalffullblog.com/2013/09/29/workout-recap-922-928-and-meal-plan-929-105/

  16. Congrats on 10 miles and 4 classes – wow. I’m truly impressed!

    I love Salmon, and I love tacos – can’t wait to see what’s involved with combining the two.

    I love physical cookbooks too, my mom picked up one at the goodwill the other day for 50 cents – it was from 1958! Lots of great recipes in there.

    Jay

  17. I am making tempeh bacon for the first time this week! I’ve had your recipe saved forever and have yet to actually give it a shot. This is the week πŸ˜€

  18. Question for you! Can you post a picture of what your paleo bread looks like? And what size pan you use to bake? I’ve made the recipe twice now and we are loooving it, but I literally have miniature biscotti sized slices haha which are cute and delicious but don’t serve all bread purposes (like man sandwiches ha). I’m thinking maybe doubling the recipe to make it taller? Btw – thanks for that recipe recommendation πŸ™‚ Happy October to ya!

  19. Don’t worry about the mussels, they only sound intimidating, but are super easy. Bon Apetit mag just had a little article about that this month.

  20. I REEEEALLY loved this post. I honestly just LOVE your writing, Gina. You’re so true and I feel like I’m just having a conversation with you. I absolutely LOVE it. I really need to try your paleo bread that you always make. I think I’d love it. I have bread like every day, but I buy Silver Hills Bakery. It’s my current fav πŸ™‚

    My workout for tomorrow is a doozy! Power squat cleans and burpees x 20 rounds. It’s going to be tough, but I’m excited just like I am excited for YOU and your training <3 LOVE your enthusiasm.

    I've also been really good with planning meals and stuff lately πŸ™‚

  21. Hi Gina, i was wondering if you had any idea of how much it costs to make either of the paleo breads you often make. I would love to give it a try, but am hesitant because some of the ingredients are expensive. Do you find it to be cost effective?

    • Fitnessista says:

      i think the elana’s pantry one is less expensive. i usually have all the ingredients on hand to make it! i use the almond meal from trader joe’s, which lasts a few batches. it’s much less expensive than buying gluten-free bread

  22. See Ina Gartens recipe for mussels cooked in garlic, white wine, shallots, and saffron. Never had anybody tell me they weren’t amazing and they are so so so so easy to make. Hardest part is cleaning the mussels!

  23. I agree with what you said about cookbooks….though the internet is great and probably where I turn first, there are SO many physical cookbooks with awesome recipes that often get overlooked.

  24. Love the idea of making some staples ahead of time. I need to start doing this!

  25. What a great week of workout and meals! I’m excited for your recipes! I made the eggplant pizza recently and it was really good. This week I’m hitting up Physique 57 five days in a row!! Lean buns and thighs here I come!

  26. WOW – no wonder you’re sore! I love, love, love tempeh! I never thought of putting it with eggs – yum! This week is simple salads and chicken, pretty boring. I’m posting about Buffalo Cauliflower, though, which is my #1 go to side right now!

  27. I made some eggplant lasagna last night that will probably last me all week. This was my first time, and I didn’t realize how time-consuming it was! Good thing it’s really good! It would have been horrible if it was a miss.

  28. I just made pecan butter with crystallized ginger blended in….turned out YUM! Also roasted my first kabocha squash of the season. Yum again.

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