Kid-Free Weekend!

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We had an unexpected kid-free weekend happen, so Bradley and I decided to make the best of it. We adore our kids; letting them go often ends up putting us in a funk, but this time we were determined not to pine for them so we planned a packed schedule. First, I’m super proud of our running this weekend. I don’t even care that I’m slow as dirt. I ran five miles yesterday, Saturday, and six miles today! That’s a personal record for distance in two consecutive days for us! Woot!
Bradley and I headed out to Burke-Gilman Trail both days. The first day, we started out at Wayne Golf Course and ran until Bradley’s knee made some noise at 2.5 miles, so we turned around and headed back. Today we started out in Woodinville at Wilmot Gateway Park and ran out past Red Hook, the wineries and had a lovely run along the slough through the farmland for three miles before we turned around and headed back. I was impressed with our distance and just in love with the view. It was a terrific run! I was proud that we ran faster than I think we do. I don’t usually push for speed, so when I see a nine minute mile happening organically, I like that. Lastly, the calorie burn is the bomb. 1200+ calories burned for an hour of work?! Yes, please! Mostly, though, I’m just really proud that I can go out and run six miles and not feel like I’m done moving for the next week. That’s a pretty good feeling.

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We ended up going out to see a few bands in Ballard last night after we ate a delicious meal I made at home. I recently had a request for what my menu looks like from a fellow vegetarian, so I’ll be show and telling a bit more about my food for a bit. You can read about it after the jump, if you are so inclined. 😉
I’ve been doing a great job journaling my food and have been really pleased with the result. Because I’m holding myself accountable, I’m making great choices and I’m relearning skills and picking up habits that I had dropped. It feels SO GOOD to be this much back on track.
After my initial weigh in a few days ago, the scale continued to rise and fall. I saw 212 the day after I weighed in at 208, so clearly my body was in some kind of crisis! Today I weighed in at 206. I’m making changes and seeing positive shifts. Finally, the scale is no longer going up and I’m reaching some kind of equilibrium.
Tomorrow I’m going to Zumba but I hope to get a short run in, as well, in the morning. It’s great to be back!

My diet yesterday:
Breakfast:
Coffee with milk, half n half and vanilla syrup
Quaker Valley Blueberry Breakfast Biscuits
Cantaloupe
1 egg
1 vegetarian sausage

Lunch:
I ate a late breakfast and early dinner, so I ate a few snacks for lunch:
Cheese stick
Blueberries
Grapes
Cantaloupe

Dinner:
Pan seared carrots
Pan seared cauliflower
Brussels sprouts
Corn on the cob
Deviled eggs (??? I know, right? B just had a hankering for them! Lol!)
Roasted garlic & French bread

Snacks:
Two beers at the bar
Three bites of spumoni ice cream

Dinner wasn’t very traditional, but I’m really into the pan seared veggies, lately. I put the carrots (or whatever) in a frying pan with a little water, a little salt and about a tablespoon of butter (remember, I don’t get fat from meat). I let the water cook off while it parboils the veggies, then I let the sauté and sear a little in the pan. The last step, just to make it a little different, is I add a very small amount of grated cheese (like 2T for our whole family serving) and often a few cashews, walnuts, pecans or pine nuts. On this night, we had carrots with cashews and mozzarella. The mozzarella made the carrots beautifully buttery. The cauliflower had pine nuts and asiago, which I liked quite muchly. The Brussels sprouts were steamed and then, once the water boiled off, I added salt pepper, a tiny bit of butter and a smashed clove of garlic.

2 Comments

  1. heather

    Yum! Don’t you love how much more food being a veggie allows! I’m on a dairy free kick right now but will have to try carrots with mozzarella soon!

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