But with spring…comes allergies. For many unlucky people…me being one of them. Naturally. My yesterday was pretty miserable on the stuffy nose/runny eyes/headache front. By the time I got home and had worked out, I talked myself into PJ’s and out of my weigh-in. Other than feeling like complete crud, I knew I had gained. Physically, I have been DOMINATING the workout front. I worked out 6 days last week and did everything from ice-hockey, to 4 mile runs, to step class, to weight lifting, to stair climbing, to ellipticizing…and FOUR of those workouts were morning time! I have to be proud of that. Unfortunately, my eats have been off track. Easter…birthdays…travel…you get the drift. I think there’s been a little too much of the “I worked out, I can eat a bit more!” mentality. And while that’s (somewhat) true, I don’t have major short-comings in my diet — all my ducks must be in a row to create a loss on the scale.
This is also the perfect opportunity to change my weigh-in day. With upcoming travel, Saturday weigh-ins will allow me to attend meetings in both Chicago and Champaign. I already checked out the meeting times. 🙂 This will also free up an evening which will be nice seeing as Mondays and Wednesdays are accounted for with teaching. Besides, what great motivation to stay on track over the weight loss pitfall of the week: WEEKENDS. We’ll see. Subject to change, but I’m going to give it a go!
My run last night was pretty awesome. I started off at a 5.2 mph pace to warm up for a mile and I bounced around between 6 mph and 7 mph for the next 3 miles. I cooled down with a 0.2 mile walk and finished the 4.2 miles in 41 minutes. For me, that is moving…especially with the warm-up and cool down factored in there!
But let’s move on to the eats! This meal was light, satisfying, and quick as could be to throw together. Of course, Mr. Prevention would probably not find this suitable as a “meal”, but I sure did!! Delish!
Balsamic Strawberry and Chickpea Couscous adapted from Newly Wed, Newly Veg
2 cups strawberries, hulled and sliced
1 tsp sugar
3 Tbsp balsamic vinegar, divided
1 Tbsp olive oil
1 cup dry couscous, prepared according to directions
1 cup canned chickpeas, drained and rinsed
2 oz goat cheese, crumbled
1/4 cup fresh basil, cut into ribbons
salt to taste
Prepare couscous according to package directions.
In a small bowl, combine strawberries, sugar, and 1 tablespoon of vinegar. Set aside for at least 15 minutes.
Combine remaining 2 tablespoons of balsamic vinegar with the olive oil, set aside.
Once strawberries have sat, combine couscous, strawberries, chickpeas, basil, goat cheese, and salt — toss well. Drizzle with balsamic vinegar/oil before serving. Yield: 5 cups.
Nutrition Information (per cup): 251 calories; 4.6 g. fat; 0 mg. cholesterol; 190 mg. sodium; 43.6 g. carbohydrate; 5.8 g. fiber; 8 g. protein
Result: Honestly? This blew my expectations out of the water! I knew this would be good, but the ingredients worked so well. I think fresh basil is a must, and you can add as much or as little balsamic vinegar in this as you would like. I love the macronutrient composition with a perfect balance of carbohydrate, protein, and fat. And the best part? 10 minutes from start to finish, including the time to cook the couscous! I need to make couscous more often! This is served cold or at room temperature, so it would also travel well! Enjoy!
And as the title of this post indicates, today is Lily’s birthday! Today my girlfriend turns TWO! Last year I made her a cake in the shape of a bone, and this year I made her cupcakes! Here’s a sneak peek…the recipe will be up late this week!
Question: Do you have any allergies? Food allergies, included!
Off I go!