Magnificent Monday (seriously)
This morning I opted to sleep an extra hour rather than get up to do biceps and triceps. I don't know if it was the extra hour or I just woke up on the right side of the bed, but I was in a really good mood this morning. Jason and I had a lunchtime run planned that I was really looking forward to. The weather is supposed to be fantastic all week too. Oh, and it's a short week for me at work because we're off for Good Friday. Jason and I are tentatively planning to hike Pinnacle Mountain Friday taking along a picnic lunch to eat at the summit. I have a Girls' Night planned for Thursday night as well. So I have a lot to look forward to this week.
So, this week is starting off on the right track for me apparently. Maybe it's all the happy blog vibes and inspiring posts I've been reading lately. It has definitely been a "live in the moment" kind of day. Hopefully I can keep up this positive attitude all week!
Anyway, I was expecting our typical easy run at lunch. Jason apparently had other plans and decided to push it. It's not my race pace, but it's not horrible. We did 3 miles in 24:55. I have some speed work to do before my next race, but I don't think that's too shabby considering the fact that I have been less than consistent with my running lately, oh and after a leg day too!
I'll admit to much debating about foregoing my biceps and triceps work today. In the end, I chose to go ahead and get it done. It's the same set up as last week, doing 3 sets of exercises for each muscle group, starting with 12 sets and dropping off 2 reps down to 6 with the goal of increasing the weights.
Lying dumbbell extensions
Dumbbell overhead extensions
Sticking to the Mexican Monday theme from last week, I decided to make Southwest Style Taco Salad for dinner.
Southwest Style Taco Salad
1 can black beans, rinsed, drained
corn, thawed (or canned, rinsed, drained) (used frozen, maybe half a can worth)
red onion, finely diced (as much or little as you like)
green onions, diced (as much or little as you like)
red, yellow, and green bell peppers, diced
pickled jalapenos (or fresh), diced
To taste: salt, pepper, cumin, chili powder, garlic powder, red pepper, lime juice (I was out of cilantro or would have added that)
1/4 red cabbage thinly sliced
Whole-grain flour tortilla wraps
Combine all ingredients except, lettuce, cabbage, and wraps. Allow to sit and marinade approximately 30 minutes or longer.
Meanwhile, toast up your tortillas. You can cut into strips, triangles, or leave whole. An option is to flavor them by spraying with non-stick spray and sprinkle with spices of your choice.
I served the salad on top of a bed of lettuce and the cabbage with White Cheeseless Queso on top.
Hope everyone is having a great start to their week!