Plan May 2-8

I've been eating hastily lately. With travel, and evening classes, and hero flights, it is high time for a week of the cleanest, purest foods I know....

It is May 1st. I am very ready for the spring semester to end. The end of the semester gets so hectic! So I took time today to prep, grocery shop, and plan.

Monday
Yoga & walk
Breakfast: Blueberry pancakes
Lunch: leftover Pizza Poppers
Dinner: Avocado white bean crostini

Tuesday
Yoga & run (4+)
Breakfast: Pumpkin ONOs
Lunch: Chipotle (Teacher appreciation day! Free tacos for me!)
Dinner: Tijuana Tacos

Wednesday
Yoga & walk
Breakfast: Blueberry Coconut ONOs
Lunch: leftover Tijuana Tacos
Dinner: Green smoothie

Thursday
Yoga & run (4+)
Breakfast: Pumpkin ONOs
Lunch: Mediterranean Rice
Dinner: Tico Taco Pie

Friday
Yoga & run (4+)
Breakfast: Cinnamon vanilla chai ONOs
Lunch: leftover Tico Taco Pie
Dinner: Sweet Potato Curry Noodles

Saturday
Yoga & run (12)
Breakfast: Breakfast Muffin
Lunch: leftover Sweet potato curry noodles
Dinner: Thai Taquitos

Sunday
Yoga
Breakfast: Tofu Sandwich
Lunch: leftover Thai Taquitos
Dinner: Vegan Potato cakes with mushrooms

Plan 3/10- 16

It's my second week of my March Madness challenge, and this week, I've added to my goal. I'm continuing my week 1 goal of drinking at least 100oz of water every day.  I've been pretty successful with that! This week, I added logging all of my food in my fitbit tracker.  Now, I'm not so much using the fitbit tracker to tell me how much to eat. Because there are days when I run a lot, so it says I can eat a lot. But then on my rest day, it says I can't eat very much.  I'm using the tracker as a tool for accountability. I'm specifically looking to make sure I'm not snacking mid-afternoon (which I REALLY like to do). Snacking is especially challenging for me on my longer teaching days. Having a snack isn't necessarily a bad thing, but it is counter productive to my fitness goals to do it all the time.

This upcoming weekend is my next big race- I'll be running the Rock and Roll Half Marathon again this year.  It's gotten so that I really am running the same races every year. But I really like these races, and the timing works well with my training, so I'll keep at it for a bit. This past week, I've been tapering. Breaking in new shoes. Testing out my race day gear. You know, that kind of fun stuff.  I had to buy new running shoes because I have put the miles on the old ones. I go through 3-4 pairs of running shoes a year.  I also had to buy new running pants because my old pants were falling down. Yeah, I know, there are worse problems to have. But seriously, running pants industry. Just put drawstrings in EVERYTHING already, okay? Thanks.

Next week will also see some visits from Mia and my Mom! Whoot!

Thursday
Run 3-4
Breakfast: Blueberry pancakes
Lunch: leftover baked Caprese pasta
Dinner: A tribute to The Wild Carrot's Original Powerhouse sandwich

Friday
Slow run 3-4
Breakfast: Sweet Potato Pudding
Lunch: Samosa with Cari
Dinner: Cheater Pad Thai

Saturday
Rock & Roll Half Marathon
Breakfast: Race day breakfast- 2 bananas, dates, vega bar
Lunch: OUT
Dinner: leftovers or fend for yo'self

Sunday
Breakfast: Tofu Scramble
Lunch: baked tofu & kale wrap
Dinner: Hot Tamale Burgers

Monday
Walk
Breakfast: Irish Soda Bread in a Mug
Lunch: leftover Hot Tamale Burgers
Dinner: Philly Cheeseseitan sandwiches

Tuesday
Run 2-3
Breakfast: Carrot Cake Overnight Oats
Lunch: leftover sandwiches
Dinner: Asian tofu salad sandwiches

Wednesday
Walk
Breakfast: Strawberry shortcake polenta
Lunch: leftover Asian tofu salad sandwiches
Dinner: Irish Nachos

Plan March 4-10

I'm coming into my final training days for the RnRHM. I'll be tapering down my runs.

I've been doing this March Madness challenge with the Happy Herbivore meal mentor community. In this challenge, we each selected 6 habits we wanted to make or break during the month. Then we started with one habit the first week. The second week we will double and add a second habit, the third week again we will double and work towards 4 of the habits, and the last week we will work on all 6. My first habit/goal for this first week is to drink 100 ounces of water every day. Now, I drink a lot of water as it is, and when I'm not thinking about it, I generally drink about 60 oz per day. 100 though, which I've been successful at all week thus far, is something that I can feel a difference with. Sure, I have to get up and pee in the middle of the night. But my skin feels better, and I generally am feeling good.

Thursday:
Run 4
Breakfast: garbanzo patty breakfast sandwich
Lunch: leftover sweet & sour spaghetti squash
Dinner: Sweet Potato Chilaquiles

Friday:
Run 6
Breakfast: brownie batter ono
Lunch: leftover sweet potato chilaquiles
Dinner: Green Goddess Pizza

Saturday:
Breakfast: blueberry pancakes
Lunch: leftover green goddess pizza
Dinner: Jerk Polenta

Sunday:
Breakfast: blueberry pancakes
Lunch: leftover jerk polenta
Dinner: Baked Caprese Pasta

Monday:
Walk
Breakfast: peanut butter and jelly ono
Lunch: leftover baked caprese pasta
Dinner: Spinach Artichoke Rice Casserole

Tuesday:
Run 4
Breakfast: breakfast potatos rancheros
Lunch: leftover spinach artichoke rice casserole
Dinner: Baked Caprese Pasta

Wednesday:
Walk
Breakfast: sweet potato pudding
Lunch: leftover Baked Caprese Pasta
Dinner: Indian Hakka Noodles

Plan Feb 25- March 2

I've been a bit sluggish lately, which is not something I can afford to be, with the Rock n Roll half just 2 weeks away.
So, as of today, I'm stepping up my game.
As part of Lindsay Nixon's Happy Herbivore Meal Mentors, I'm going to focus on 6 habits to incorporate this month, starting with 1, and doubling my efforts each week.
My 6 habits I'm working towards are:
1. Drinking 100 oz of water every day. This is not only great for hydration, but also incredible for my head. I need to do it.
2. Logging my foods. I have the fitbit app, its a great tool. When I log my foods I'm less likely to grab a snack, or drink another glass of wine. It keeps me accountable.
3. Sticking with my meal plans at least 5x per week. And my meal plans are set at roughly 1200 calories a day.
4. Doing 200 crunches at least 5x per week. I have the makings of great abs. They just need daily attention.
5. Doing 3 cross-training workouts every week. I've been using this program called Cody, with workouts ranging from yoga to strength, pilates, etc. Sometimes, though, I get so that I have on my running blinders. I forget to do much else. And even though I've been able to devote a little time every day to my yoga practice,  I should work on my whole body.
6. Having fruits and veggies for snacks. Let's face it, my Mondays and Wednesdys class schedule is a little busy. There are days I don't have time to eat lunch, so I have a snack. Which is fine, until I realize that snack isn't that healthy. Vegans make some pretty awesome junk food. So, to accomplish this goal, not only am I going to plan for fruits and veggies as potential snacks, when I get home from the grocery, I'm going to immediately chop these up so that they're ready to eat?

All of this will be in addition to things I'm already doing (half-marathon training, headstand practice, etc).

Here's my meal plan this week:

Thursday:
Run 4
15 minutes kettlebell
Breakfast: banana pb wrap
Lunch: leftover chinese
Dinner: green curry chowder

Friday:
Run 10+
Breakfast: smoothie
Lunch: leftover green curry chowder
Dinner: chickpea ceasar tacos

Saturday:
Run/walk 3
Breakfast: smoothie
Lunch: out
Dinner: California "drive through" fries

Sunday:
Breakfast: baked oatmeal
Lunch: leftover chickpea ceasar tacos
Dinner: very verde burritos

Monday:
Walk 4
Cody workout
Breakfast: ONO
Lunch: very verde burritos
Dinner: bbq sweet potato sliders

Tuesday:
Run 4
15 minutes kettlebell
Breakfast: garbanzo patty sandwich
Lunch: bbq sweet potato sliders
Dinner: pizza pasta

Wednesday:
Walk 4
Cody workout
Breakfast: ONO
Lunch: leftover pizza pasta
Dinner: sweet & sour spaghetti squash