Gooood morning! Hope y'all had a great weekend! Mine was really relaxing - I loved getting to hang out with Crossfit friends, get in a good workout, take some walks, and get all my work done. I even got to make a video with JD! We're finally ready to start posting regularly on the Tiger's Den Blog. So far I've done a post on what shoes to wear and we made a vlog on our new training program. /// Okay. Let's talk breakfast. I've been wanting to find a Paleo breakfast that wasn't eggs. . . .
I've got another one for you! Since I took care of my legs on Wednesday, I was ready for another sweaty run Thursday morning. I didn't want to do the same thing I did on Monday, so I came up with something new. I decided to use that same 8.0mph pace I'm trying to get comfortable at for half mile intervals, but then during the recovery I threw in a speedy sprint for some extra heart-pumping burn. Surprise! The great thing about this run is that you can adjust it for any distance. I happened . . .
I've kind of gotten into a "Monday Run-Day" groove. After a rest day on Sunday my legs are usually ready for a run, while later in the week they can be sore from CrossFit. I'm going to slowly start increasing my mileage (like VERY slowly) so I can think about some races in the fall, so instead of my standard 5 miles I've been trying to get up to 6 or 7. Monday morning I went to the gym with 6 miles on the brain and simply lengthened my 5-mile Increasing Interval Run. I like that this run . . .
Even though I'm doing CrossFit most days, I still like to get in at least one mid-length run each week. I've been using my 5 Mile Increasing Interval run for a while, but Monday night I was in the mood for something different. I wanted to do some speedier intervals in a HIIT style, but then the only treadmill available had those awful arrow buttons that are impossible to push and make it take 5 years to actually change the speed. Do those make anyone else want to pull their hair?! Big . . .
So y'all know I've been spending WAY too much money on spring rolls from Eatzi's. I kept telling myself that I should just make them myself, but I was really nervous for some reason. With a little extra time on my hands Sunday I decided to go for it. Here's what I used: Rice paper (found at Whole Foods in the Asian section) Bibb lettuce (could use any leafy green) Lime Shrimp Broccoli & Carrot Slaw (huge timesaver) Avocado Mint While I boiled the shrimp I prepped the rest of my . . .
I did that thing again where I grocery shop without a real meal plan and then have to make things up. It's actually kind of working for me though - I just get creative or find a recipe that *almost* fits what I have and make some substitutions. This week I didn't want to buy too much since I'm leaving town on Thursday, so I really just re-stocked my fresh produce and yogurt to get me through. Aside from my regular spinach, carrots, and tomatoes I decided on asparagus as a vegetable option. I . . .
I did it. Trying Crossfit was one of my 2012 goals, and even though I bought a Groupon for 10 classes a few months ago I've been procrastinating. I guess I was just nervous? Nervous both to get my butt kicked, but also to fall in love and have a new workout expense in my budget. (That's my super intense "I'M GONNA DO CROSSFIT" face at 5:30am) This past Monday night I got an email from JD, who just opened Tiger's Den Crossfit in Dallas' Design District about 10 minutes from my apartment. He . . .
I've recently gotten the urge to starting cooking real dinners again. Maybe it was the creative dishes I ate in Austin this past weekend, or maybe I just had a smoothie and sweet potato for dinner one too many times. Either way, I cooked last night! The inspiration for the shrimp tacos was the tilapia nachos I had at 219 West on Saturday night. I had shrimp in my freezer that I didn't know what to do with, and tacos sounded fun. I searched around for some recipes to guide me, but since I had . . .
I made this for lunch the other day. I was quite proud. Strawberry Salmon Salad Baby spinach and romaine, chopped and tossed 5 strawberries, sliced 1/2 bundle broccolini, roasted to desired texture and chopped 5 oz wild Alaskan salmon baked at 350 for 10 minutes with lemon juice, olive oil, and black pepper raspberry vinaigrette (I used bottled) . . .
I am part of the May 2011 Health Coach Training class at the Institute for Integrative Nutrition, meaning my graduation from the year-long program is coming up at the end of April. That's crazy. I thought I'd take the time to reflect on how my education and involvement with the school has changed me in the past year, as both benefit to others considering the program and as a way to think through it myself. It took me a couple of months before I decided I wanted to enroll at IIN. In . . .