Hello!
Today’s workout was far from what I had originally planned! Here’s what I planned…
And here’s what happened…
I ran at a track and my aim was to run each mile in eight minutes. I broke it down to 100m increments-each 100m needed to be around thirty seconds in order for me to reach my eight minute mile goal. However, I noticed after my first lap I was ahead of pace, and rather than slow down to match my goal pace, I sped up! I think I had a little bit of a competition with myself going on. Here was my first mile:
A little faster than eight minutes, right? Also, apparently four laps around the track in lane one isn’t a full mile…? My second mile was the same story as the first…only a little slower.
Again, faster than my goal pace. When I went to run my third mile, to say I sputtered out would definitely be an understatement! I ended up jogging two laps and calling it a day. So, rather than beat myself for not completing the workout, I decided to celebrate the fact that my first two miles were faster than my goal pace! 🙂
Anyways, I’m always looking for new ideas for lunches I can bring to work. After so many sandwiches and salads, I need to switch it up. Here’s a little creation I made for this week’s lunches.
Brown rice, black bean, and vegetable mix
Ingredients:
- 1 cup brown rice
- 1 can of black beans (drain and rinsed)
- 1 can of diced tomatoes-low sodium (drained)
- Vegetables of choice (I use zucchini and broccoli)
- Green onions
- Black pepper
- Olive oil
I like to boil the vegetables in water for about five minutes before baking them in the oven. Once brushed with olive oil and sprinkled with pepper, I bake the vegetables for about 10-15 minutes (depending on the type of vegetable) in the oven at 350 degrees.
LeRoy wishes everyone a happy Tuesday! 🙂
Fit Doxie Mom 