Cross-training and Minestrone
Monday night I ended up running 4.5 miles. It was one of those much much needed runs. Not a matter of should I but I must. I really should have only done 3 miles, but I just kept going and finally just had to stop myself.
That meant today I really needed to not run. My plan was 8 miles. But in reality, I knew I needed to give my feet a break. In 3 days I had hit 19.5 miles. Time for some cross-training. I ended up doing legs and shoulders from Cathe's High Reps DVD. I've never tried that one. I really don't normally like high-rep workouts.
But, I needed something different, something to keep me on my toes so to speak. And man oh man did it ever. I always forget how high reps can sting big time when it's not the workout you're used to. I followed the workout up with Cathe's MMA Kickboxing DVD.
After all that, it was time to get down to the business of dinner. I was starved. The plan was soup for dinner since the temps have dropped (yet again). Based on what I had in the fridge, I ended up throwing together a Kale and Zucchini Minestrone.
Kale & Zucchini Minestrone
Ingredients:
1/2 white onion, diced
2 tbsp minced garlic
3-4 carrots, peeled and diced
1 can no-salt diced tomatoes
1 can tomato sauce
1 32 oz container no-salt vegetable broth
To taste: salt, pepper, parsley, basil, red chili pepper flakes, thyme
1-2 tbsp nutritional yeast flakes
1 can cannellini beans, rinsed and drained
1 can red beans, rinsed and drained
1/2 package of green beans, chopped (a couple of handfuls)
1 bunch kale, cleaned, de-stemmed and chopped
1 zucchini, diced
2 oz pene pasta (or any shape you prefer)
Directions:
In a large soup pot, saute the onions, garlic, and carrots until onions begin to soften. Add in the tomatoes, broth, seasonings, nutritional yeast, and beans.
Allow to simmer for approximately 20 minutes. Add in the pasta and let simmer 10 minutes. Then add in the kale, zucchini, green beans, and pasta. Allow to continue to simmer until pasta is cooked and carrots are soft.
I served with Sarena's Chickpea Oat Flatbread. I made it with sundried tomatoes, parsley, oregano, and basil this time.
I really wasn't sure how this was going to turn out, but was pleasantly surprised. It definitely hit the spot and will definitely be something I make again.
Monday night I ended up running 4.5 miles. It was one of those much much needed runs. Not a matter of should I but I must. I really should have only done 3 miles, but I just kept going and finally just had to stop myself.
That meant today I really needed to not run. My plan was 8 miles. But in reality, I knew I needed to give my feet a break. In 3 days I had hit 19.5 miles. Time for some cross-training. I ended up doing legs and shoulders from Cathe's High Reps DVD. I've never tried that one. I really don't normally like high-rep workouts.
But, I needed something different, something to keep me on my toes so to speak. And man oh man did it ever. I always forget how high reps can sting big time when it's not the workout you're used to. I followed the workout up with Cathe's MMA Kickboxing DVD.
After all that, it was time to get down to the business of dinner. I was starved. The plan was soup for dinner since the temps have dropped (yet again). Based on what I had in the fridge, I ended up throwing together a Kale and Zucchini Minestrone.
Kale & Zucchini Minestrone
Ingredients:
1/2 white onion, diced
2 tbsp minced garlic
3-4 carrots, peeled and diced
1 can no-salt diced tomatoes
1 can tomato sauce
1 32 oz container no-salt vegetable broth
To taste: salt, pepper, parsley, basil, red chili pepper flakes, thyme
1-2 tbsp nutritional yeast flakes
1 can cannellini beans, rinsed and drained
1 can red beans, rinsed and drained
1/2 package of green beans, chopped (a couple of handfuls)
1 bunch kale, cleaned, de-stemmed and chopped
1 zucchini, diced
2 oz pene pasta (or any shape you prefer)
Directions:
In a large soup pot, saute the onions, garlic, and carrots until onions begin to soften. Add in the tomatoes, broth, seasonings, nutritional yeast, and beans.
Allow to simmer for approximately 20 minutes. Add in the pasta and let simmer 10 minutes. Then add in the kale, zucchini, green beans, and pasta. Allow to continue to simmer until pasta is cooked and carrots are soft.
I really wasn't sure how this was going to turn out, but was pleasantly surprised. It definitely hit the spot and will definitely be something I make again.
Way to Go Wednesday
Now, onto the important part of today's post - Way to Go Wednesday thumbs up and shout outs. I know I miss so many shout outs, so I do hope you all add them into the comments please!
Now, onto the important part of today's post - Way to Go Wednesday thumbs up and shout outs. I know I miss so many shout outs, so I do hope you all add them into the comments please!
Mr. Pavement Runner for getting an awesome 15-minute PR during the 2 Cities Marathon.
Laura (sprint2thetable) for competing in her first figure competition and taking 4th in Figure Class A.
Madeline (Food, Fitness & Family) on her 3rd half marathon and PR!
Melissa for passing her personal trainer certification and following her dreams!
Kierston for rocking out her 3rd figure comp in as many weeks AND taking home 1st place in the Figure Medium/Tall Category plus 2nd in Bikini. You rock my friend!
Cherie for finishing her first half marathon. That deserves a high five too!
Melissa for passing her personal trainer certification and following her dreams!
Kierston for rocking out her 3rd figure comp in as many weeks AND taking home 1st place in the Figure Medium/Tall Category plus 2nd in Bikini. You rock my friend!
Cherie for finishing her first half marathon. That deserves a high five too!
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