Friday was a long run, 11 miles, and it was seriously the wettest imaginable run by the end. But my legs felt good, my lungs felt great (especially considering I’ve been fighting a cold) and I was soooo pleased with how good my foot felt.
Tonight was a good night for some meal prep for the rest of the week! Made my favorite Oven Fajitas, some delicious Almond Butter Protein Bars, some terrific Homemade Almond Milk and boiled eggs for the rest of the week. And since I was on such a roll, decided to make a few new recipes! Made some delicious Creamy Avocado Chicken Salad , which was amazing! And decided to accompany it with the remaining half an avocado and some killer and extremely easy to make Black Bean & Corn Salad. Yummmmmmm…
Creamy Avocado Chicken Salad
1 chicken breast , cooked and chopped
1/4 c black beans, drained and rinsed
1/2 c yellow corn
1/4 c green onions. chopped
1/4 c chopped tomatoes
1/4 c corn tortilla chips, crushed
1/2 avocado, peeled and diced
2 T white vinegar
3 T mayo
Salt to taste
Combine the chicken, beans, corn, onions, tomatoes, chips and avocados. Toss. Add the vinegar and mayo. Salt as desired. EAT! Soooo yummy. Makes 2 servings.
First thing this morning, CrossFit.
Monday was a rest day, so I went to CrossFit, where we did sprints… So no rest day after all. 🙂
Umm, no big deal, but this this is my 200th Blog Post!!!!
It’s funny to me how much my routine revolves around my daughters. So this week, not having them here, has really thrown me for a loop. Monday I went to CrossFit as planned and since then everything has gotten a little crazy. For one, I’ve hardly eaten, and what I have eaten hasn’t been my norm… Cooking dinner for two people when you usually cook for either 4 or 6 or 9 just makes no sense. But I have an entire summer of this one week on, one week off crap, so I better figure it out. (And try not to be a mess missing my baby girls all summer.)