WIAW Holy Hills!

So it’s Wednesday, which means it’s time for none other than What I Ate Wednesday. (You can see my first WIAW post here.)

Since I’ve changed my work schedule (we were given the option of flex time so I now work from 8-5), I now eat breakfast at work which gives me more time to prepare and eat something delicious. Bring on the oats!

These were quick cooking oats prepared with 1/2 cup almond milk and 1/2 cup water and 1 teaspoon of chia seeds. After it was done cooking I added 1/2 teaspoon of agave, 1 spoonful of sunflower seed butter, 1 tablespoon of granola and 1/2 of a gala apple. I love oats for breakfast because they fill me up better than any other food and keeps me full until lunchtime.

For lunch I had the overwhelming craving for a chicken salad sandwich and boy did this one deliver! Chicken salad on a whole wheat hero with lettuce, tomato and spicy mustard. I may have to get this today because just thinking about it is making me hungry.

I ordered a shipment of supplies from IHerb and one of them was wheatberries.  I had never tried them before but Dan eats them at some place by work so I figured I’d add them to the cart. Boy am I glad I did! They taste kind of like brown rice but had a great new texture. I put some roasted veggies, which consisted of brussel sprouts, zucchini, and red peppers on top of the wheatberries. I also baked some chicken breasts then pan roasted them with lemon pepper seasoning.

I rounded out the night with some Cheez Its and a glass of white wine.

Holy Hills

So I told you about the Bootcamp I am doing and so far, it has been great! Yesterday’s exercise called for 50 minutes of cardio, which fit in perfectly with my half marathon training program. I was scheduled for 3.5 miles and I knew I wanted to incorporate hills into my running. I searched around and found this great workout.  I did it by the book and added in a 5 minute warm up walk and a 10 minute cool down walk to make sure I reached my 50 minutes of cardio.

Give this workout a try if you’re looking for a manageable challenge on your shorter run days!

I’m off, have a great day folks!

Preempting Health with What I Ate Wednesday

This upcoming weekend is going to be nutty. Two weekends before St. Patrick’s Day, Hoboken goes crazy. Hoboken St. Paddy’s Day used to start with a parade through the street, but due to the craziness of the event, they nixed the parade this year. Never one to miss a great time, Hoboken found another reason to spend all day drinking, Lepre-Con. Essentially, you dress up as a Leprechaun and go to bars. I am preparing my body for this week by being extra health conscious. I am ramping up my workouts and cleanifying my eats.

I’ve seen What I Ate Wednesday around the blogosphere for a while now and since I used to do a round up of what I ate on Wednesday anyway, why not link it up with other bloggers? You can see all the What I Ate Wednesday round-up over on Peas and Crayons. Here is what I ate one day this week.

I kicked off the day with some loaded oatmeal. I microwaved some quick cooking oats with chia seeds and added agave, a scoop of PB, 1/2 cup of strawberries and blueberries, and a tablespoon of Trader Joes granola.

For lunch I had my usual-Amy’s soups. Black bean veggie style. I also had some unpictured green grapes.

After a butt-kicking workout, I had worked up quite the appetite and couldn’t wait to make the dinner I had dreamed up.

This little baby is an amazing salad. Blood oranges, red onions, gouda on arugula with champagne vinaigrette. Yum!

Dinner part two-tomato, arugula, and mozzarella panini. Also yum.

I also had a green juice in order to up my veggie intake for the day, since this month’s theme of WIAW is “Love Your Veggies” month.

I topped the night off with a glass of Merlot and one of my most favorite things from Trader Joe’s, Dark Chocolate Powerberries. These babies are gold, I tell ya, gold!

(Source)

All in all, it was a nutritious and delicious day. I need to make that salad again, it’s definitely worth giving a try.

I wanted to share a workout that I made up yesterday. It wasn’t a butt kicker like the one I did the day before, but my poor muscles needed just a solid, steady workout. On my 1/2 marathon training plan, I had a 3.5 mile run scheduled, so I came up with this plan to make the run more interesting, which was a success. This workout, coupled with an episode of Dance Moms, went by in a blink.

Well, I’m off! Let me know if you try the workout and what you think if you do try it!

What’d You Eat Wednesday Round 3

It’s that time again, blog stars.  Time for what’d you eat Wednesday!

I didn’t take pictures for breakfast or lunch so here’s a quick list:

Breakfast

-Plain Greek yogurt with Honey Nut Cheerios

-Whole grain English muffin with natural peanut butter

Lunch

-Egg salad on whole wheat bread

-Apple

-Whole wheat chocolate chip banana muffin (homemade and delicious)

Afternoon Snack

-Wasa with natural peanut butter

Dinner

-Chicken cutlets with lentils and asparagus

Post-workout

-Self-made protein shake

The chicken cutlets I make are one of my favorite things to prepare and to eat.  They are healthy, filling and so  juicy. Here’s how they’re made.

Breaded Chicken Cutlets

Ingredients

-chicken breasts

-whole wheat flour

-1 egg

-mustard

-whole wheat bread crumbs

-Parmesan cheese

-minced garlic

-salt and pepper

-parsley

-ground flax seed for good measure

Directions

Preheat the oven for 350 degrees.

Set up the flour, eggs and bread crumbs in three separate dishes.

Break apart the egg and mix in some mustard.

Combine the bread crumbs, grated cheese, garlic, spices and flax into the third dish.

Coat each piece of chicken in flour, then egg, then bread crumb mixture.

Place the chicken on a Pam-ed cooking sheet.

Bake for 20 minutes, flipping once in between. (I use super thin slices of chicken so they don’t take long to cook.  If you use a thicker piece add more time.)

Hope you enjoy the dish! I’m off to the gym. I’ve been killing my goal of working out 3x a week. 

How do you make breaded chicken? Do you use any special spices or secret ingredients?

What’d You Eat Wednesday Round 2

Hey guys, I hope you had a happy hump day! After work, I had a butt kicking workout, which consisted of week 3 of Couch to 5k and some circuit training. 

On to my eats from today:

For breakfast I had the Fitnessista’s breakfast cookie that I made last night.  For my mix-ins I used 1/2 of a banana and pumpkin seeds.  For a little extra morning nourishment, I had a brown rice cake with a little bit of natural peanut butter.

I had a mid-morning snack of a 100 cal pack of dark chocolate almonds.

I didn’t pack my lunch today because for all of September, I have committed to brown bagging my lunch every day (more on that later).  So instead, I had a delicious and healthy chicken club wrap from Energy Kitchen.  It was made with grilled chicken, guacamole, and turkey bacon.  I had Pirate’s Booty as a snack.

I knew I was going to workout right after work, so I nomed on a Fiber Plus bar before I left work to quell my stomach rumbling. 

After my workout, I refueled with the protein shake I posted about last week.  I finally have all of the ingredients and it no longer smells like poo haha!

Finally, I had a late dinner and I wasn’t really that hungry so I made my go-to meal.  Frozen green beans and brown rice.  I ate this literally every night I cooked my senior year of college.  It is the easiest thing to make if you don’t feel cooking.  I seasoned with lemon juice, garlic, onion powder and salt and pepper for a little flavor. 

I’d say today’s eats were overall a healthy success.  I fueled appropriately for my workouts and never felt overly hungry or full during the day.  It’s a win-win

I can’t believe it’s already the last day of August (happy birthday, Mere!), it for sure flew by!

Stay tuned tomorrow for info on the Brown Bag challenge and my goals for September.

Have a great night!