Thank you all for your lovely s about my troublesome knees. 😀 I rested on Sunday and did my yoga DVD, and upper body workout and my abs and core workout yesterday. Today I did a 30 minute hill climb on the cross trainer and 30 minutes across the sci fit, bike and step machine. I also did some ab and core work.
My knees still feel tight. There is still that constant heavy feeling when I walk, but they are feeling better. Because this is the second knee injury that I’ve had in about six months, although not serious I think it was time that I got fitted with some proper running shoes. It’s definitely a priority for next month. Also I think doing to many high intensity activities in a row has also had it’s toll on my knees. So form now on I’m going to alternate my workouts between high intensity (running/spinning/treadmill) and lower impact activities.
As soon as my knees decide to sort themselves out my workout week will look a little like this…
MONDAY: 30 minute hill climb/cross country cross trainer workout, 30 minutes across the sci fit, adaptive motion trainer and bike, yoga for runners podcast.
TUESDAY: Yoga DVD, upper body workout, abs and core workout
WEDNESDAY: 4+ mile run abs and core
THURSDAY: Spinning, resistance workout, 15-20 minutes of my 10K plan.
FRIDAY: 10K plan, 30 minutes of intervals across the cross trainer, step machine and bike, core workout from
SUNDAY: Long run
The cardio and toning workouts will be spilt into morning and evening workouts to make them more flexible when I am pushed for time.
Breakfast on Monday and today have been smoothies to go…
My smoothies are so huge that my poor flask cannot contain all of it. So a mug full and a bit more before I left home each morning my flask full has made my tummy very very happy! 😀 The mixed berries and pineapple smoothie contained a banana, mixed frozen berries, fresh pineapple, romaine lettuce, , lucuma powder, rice milk, water and ground flax.
Another green smoothie to go was for this morning’s breakfast…
This one included frozen mixed berries, carob powder, coconut, a banana pea protein powder, romaine lettuce, mesquite, maca powder, water and vanilla rice milk. Both were equally delicious!
For lunch on Monday I made a style of Buddha Bowl that included mixed leaves, water cress, sprouting alfalfa seeds, millet seeds, and roasted and marinated chick peas. I made a simple and quick salad dressing using local honey, red wine vinegar and canola oil.
The chick peas were marinated in a sauce made from cumin, chilli powder, soy sauce, oyster sauce and rice vinegar. This was my first experience of roasted chickpeas and I’m totally won over- they’re amazing! Dinner last night was just leftovers from the vegetable stir fry with pineapple from the night before, but with steamed sweet heart cabbage rather than noodles this time.
Lunch today was a lovely butternut squash and red lentil soup that I made in a super speed time last night…
This soup was a total yumfest (not used that word in a while ;)). Considering it took little effort I was quite surprised. I literally threw a whole butternut squash in the oven whilst I got on with some other bits and pieces. The red lentils took less then 15 minutes to boil in some stock. Then it was just a case of blending the skinned squash, lentils and some of the cooking stock together. Voila!
Now on to the most random plate of food that I ever did see. I’ve literally not long finished in the lab and wasn’t in the mood to cook so I decided to rustle up a snack plate…
A slice of toasted amaranth and quinoa rye bread topped with avocado nooch, grated carrots, sprouting alfalfa seeds sprinkled with dried fruit and nuts; marinated roasted chick peas and a sliced apple.
Random it may be, but it was darn tasty! 🙂
Do you alternate between high and low intensity workouts?
What’s the most random plate of food you have ever ate?
Another completely random question but I received some rhubarb in my veg box and have know idea what to do with it- do you have any amazing recipes to share??!?!? 😀