This was my first recipe from the “Racing Weight Cookbook” that I tried for lunch. It was very simple to prepare and only took 5 total ingredients.
I made some simple sauteed zucchini to go with it. The whole meal took about 15 minutes to prepare and cook and was quite good. I really like this kind of recipe. One that has minimal ingredients (especially those I already have in my pantry) and can be prepared quickly. I think this one is a keeper.
I don’t know which one yet, but I am going to complete an Ironman Triathlon in 2018.
Putting it down as a goal is an important first step. I need clear goals. The second step is to get ready for it physically. One part of that will be taking control of lunch. Since I work from home, this is going to be a major focus for developing new eating habits. To that end, I’m going to spend more time preparing and cooking lunch and making an effort to practice mindful eating. It’s really easy to work at your desk when you’re working from home and it’s ridiculously easy to snack the day away. Here’s the first cookbook I bought.
My menu for this week is:
- Cashew-crusted salmon
- Portobello & chicken sausage bowl
- Black beans & cheddar burger
- Asian chicken w/peanut sauce
- Curried chicken salad w/ pistachios
- Chickpea flour crackers
At some point, I’m going to also try some of the breakfast recipes and if one of the lunch recipes is particularly good, I’ll make it for dinner for the family.
For 2016, I set two major running goals.
- Run outside 150 total days
- Run a total of 750 miles
Right at the end of November, I crossed goal #1 off of the list. That felt pretty damn good. Now that we’re in December, I’m less than 30 miles from Goal #2. The weather is turning colder, and it gets dark pretty early now but I’m confident I’ll make the 2nd goal.
This has been a great year over all. Looking forward to setting some new goals for 2017.
Please pardon the lack of information. I’m starting this all over.