Yesterday's work out class was incredibly difficult, incredibly. I THOUGHT it was a kickboxing class, but it was really a boot camp. A boot camp full of burpies, frog jumps, wall sits and other completely insane things. There will be a full review once the experiment is complete, but let's just say after an hour of that I was exhausted. BUT the weather was just too gorgeous to not run in, so I mapped an eight miler to work and intentionally didn't give myself enough time to pace less than an 8:30/mile. Fifty degrees means I get to run in a tank and shorts, thank yoooouuuu:
Raw pepper stuffed with black beans and rosemary rice couscous
.1 bell pepper
.1 c cooked black beans
.1/2 c couscous seasoned with rosemary, and a pinch of salt
Directions: Cut&gut the pepper, stuff with beans and couscous. Eat.
To spice it up top with favorite cheese and bake or five minutes.
Shrimp Arrabiatta and Gluten Free Penne
. 1 box of penne (Mine if GF, your's doesn't have to be
. 1 lb of shrimp
. 4 cups broccoli
. 3 cups diced tomatoes
. 4 tbsp tomato paste
.4 cloves of diced garlic
.4 tsp olive oil
.Red pepper to taste
Directions: Boil pasta until finished, duh. Heat oil in pan on med-high heat, add garlic and then shrimp. Cook shrimp until pink. Add broccoli and cook until bright green. Add diced tomatoes and paste, and turn heat to medium heat. Add red pepper, 1 tsp for less spice 4 tsp for extra spice. Let simmer for three minutes for the pepper to permeate the sauce. Serve sauce on top of pasta, duh.
These are two meals I had this week, super filling and super yummy. Super Food!
Well, Goliath has whimpered throughout this post. Dog park, ho!
Yesterday's Mileage: 8.01 miles